Recipe adapted for kosher, pastured cooking from Food52 Ingredients: 6 Grow and Behold Chicken Thigh Filets (~3lbs) 2 cups walnuts 1 packed cup of grated (raw) or pureed (cooked) butternut squash 2.5 cups of water 10-12 dried golden plums 1 medium onion, minced 1 tablespoon olive oil 1/2 cup pomegranate molasses 2-3 tablespoons brown sugar Salt and pepper, to taste Directions:…
Recipe adapted for kosher cooking from Martha Stewart. Serves 4 Ingredients: 1 1/4 lbs Grow and Behold Boneless, Skinless Chicken Breast Filets, fully cooked and cut into strips 1 quart Grow and Behold Chicken Bone Broth 3/4lb fusilli 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 teaspoon lemon zest, plus 4 teaspoons fresh lemon juice…
This weeknight dinner comes together quickly, and adds a pop of lemon to our pastured chicken breast filets
Refreshing mint meets spicy Aleppo pepper meets our pastured chicken thighs in these Middle-Eastern inspired kabobs
This bright and sunny chicken dish comes together quickly, but tastes like it’s been simmered for hours and hours.
Recipe by Sippity Sup Ingredients: 2 large eggs 3 cups crushed Matzah 2 teaspoons salt, plus more to taste 1/4 teaspoons pepper Vegetable oil, for frying 4 chicken cutlets, room temperature Lemon wedges, for serving Directions: Place the crushed matzahs into the bowl of a food processor, fitted with the metal blade. Pulse the machine 8-10 times,…
This chicken shwarma recipe uses our pastured chicken thighs and comes together right in the oven–no rotisserie required!
Light, golden and crispy — these delicious chicken shnitzel pieces will be gone in a minute! Great for Chanukah, or year-round.
Use fresh peas if they’re in season, or frozen if not, for a fresh taste of spring in this thick and satisfying soup.
While this is possibly one of the most fattening ways to eat chicken breasts, it is also a delicious special treat.
A delicious (and beautiful) recipe for chicken breasts from our good friends at They Draw and Cook.
A delicious thick lemony sauce, with a sprinkle of slivered almonds, makes a stunning and delicious meal.
Serves: 1lb chicken serves 2-3 people By: Naftali Hanau Note: These quantities are for one pound of chicken. Multiply quantities as needed. Boneless Breast or Leg Filets work well for this, but you could also use this method to cook Chicken cut in Eighths or Chicken Thighs — just increase the frying time for larger…
Serve these flavorful morsels on their own, or layered over fresh salad greens.
This is a delicious, one-pot meal that can have as much meat as you like — adjust amounts of sausage and chicken to suit your taste.
This is a delightful, sophisticated upgrade of a classic shnitzel recipe. The flavor of the sundried tomato adds depth and intrigue!
On Sukkot, a holiday of feasting and celebrating abundance, there is a tradition of eating stuffed foods — vegetables stuffed with ground meat or cheese, stuffed pastries, pastas, and anything you can fill with something delicious. The foods symbolize our wishes for a year full of blessings, and, as Rachel Saks suggests, an opportunity to…
In truth the lime and cilantro in the dish sway it towards Mexican cuisine, but the scallions, soy, sesame oil, rice wine vinegar careens it towards Asian cuisine. And when you marinate anything in garlic and ginger, broil it up and serve it with some reduced sauce, you are sure to get a mouth-full of umami.
A delicious recipe perfect for the height of summer peach season!
Home for Passover means perusing my mother’s enormous cookbook collection. I enjoyed thumbing through her worn copy of “Six O’Clock Solutions: Fast and Easy Dinners for Family and Friends” which got us through the busy years of Hebrew school and piano lessons, when the kids’ schedules never quite overlapped yet everyone needed to be fed….