Recipe by TasteOfHome.com Servings: 8 Serving size: 1 ¼ cup 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces 4 cups fresh broccoli florets 4 medium carrots, julienned 1 can (8 ounces) sliced water chestnuts, drained 6 garlic cloves, minced 3 cups reduced-sodium chicken broth 1/4 cup
All Posts by newhavenfarms
Shaved Carrot & Fennel Salad
Recipe developed by Jamila René Lepore, MS, RDN Serves: 2 Serving size: ~ 2 cups 4 medium carrots ½ fennel bulb ½ tablespoon olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1 teaspoon dried dill salt and pepper, to taste 2
Easy Baked Shakshuka with Fennel and Goat Cheese
Recipe by Katie Pfeffer-Scanlan Servings: 3 1 tablespoon extra virgin olive oil ½ medium onion diced 1 bulb fennel chopped 2 cloves garlic crushed 1 teaspoon smoked paprika ground 1 ½ teaspoons cumin ground 1 28 ounce can diced tomatoes no salt added preferred 6 large eggs 2 ounces
Roasted Green Beans with Parmesan and Basil
Recipe by Rachel Burk of RachelCooks.com Servings: 4 Serving size: ¼ pound 3/4 to 1 pound of fresh green beans (stem end snipped off), trimmed 1 tablespoon extra virgin olive oil 3/4 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon freshly cracked pepper (more or less to taste)
Soy Nut Clusters
Recipe by Amy Hendel of TheDailyMeal.com Servings: 8 Serving size: one piece of toast 1 tablespoon soybean oil 1 cup soy nuts, roasted and salted 1 cup assorted dried fruit, chopped 1/4 cup brown rice syrup 1/4 cup light brown sugar, packed 1/4 teaspoon salt Cooking instructions: