Spicy Veggie Medley
Yield: 1 quart
Ingredients
2-3 medium carrots, peeled and sliced thick
8-10 radishes, quartered
1/4 lb green beans, trimmed, strings removed, chopped into 2” pieces
1/4 fennel, fronds removed, or 1/4 cauliflower, sliced into 1” chunks
2 large jalapeños, cored and cut into rounds (OR 1.25 tsp red pepper flakes)
1-2 cloves garlic, whole or cut in half
0.5 quart 2% brine (2 Tbsp sea salt + 1 quart water)
cabbage or tannic leaves to cover surface (blackberry, grape, oak, etc.)
Directions
1. In a medium bowl, combine all ingredients except brine and leaves, tossing to coat. Pack into a jar, leaving about 1” from the top. Top with brine, then a leaf, and loosely cover. Press down to ensure brine covers over the leaf.
2. Place on a baking sheet and move to a cool, dark space to ferment. Check daily and top off with brine as needed. Begin checking for doneness after the brine becomes cloudy, usually after a week for a clean, sour flavor. Ferment should be done within three weeks.
3. Refrigerate up to 1 year.
Vinaigrette
Ingredients
1/4 C olive oil
1/4 C balsamic or red wine vinegar or lemon juice, OR half vinegar and half lemon juice
1 Tbsp prepared mustard (Dijon, whole grain, yellow, etc.)
1 clove garlic, minced
1 Tbsp chopped fresh or 1 tsp dried herbs (basil, thyme, oregano, marjoram, etc), optional
salt and pepper
Directions
1. Combine all ingredients in a jar with a lid. Shake well to mix.
Chicken Bone Broth
Yield: 2 quarts
Ingredients
1 medium onion, halved
2 medium carrots
3 stalks celery
1 medium parsnip (optional)
1 medium sweet potato, cut into chunks (optional)
3-4 cloves garlic, crushed
1” knob ginger, sliced (optional)
4-5 peppercorns, whole
1 bay leaf, whole
4 stems parsley, whole OR 2 tsp dry
1-2 Tbsp apple cider or white vinegar
1, 2” piece dry unseasoned seaweed sheet for rolling sushi, any kind
1 whole chicken (3-4 lbs) or on-bone chicken parts (3 lbs, not wings) or 3 chicken backs
cold water to cover, ~2-3 quarts
Directions
1. In a large stockpot, place chopped veggies and herbs in the bottom. Cover with chicken.
2. Cover with cold water so chicken is as fully submerged as possible. Cover the pot with a lid.
3. Place pot on medium heat. Bring to boil, skim the scum with a spoon, then decrease heat to maintain a simmer. Allow to simmer at least 4 hours, preferably up to 6, skimming the scum occasionally.
4. Strain the broth and reserve. Shred chicken into soup if desired. Vegetables can be chopped and consumed or discarded, or pureed into the broth. Adjust seasoning, adding salt as needed.
5. Cool and refrigerate within 4 hours. If more than 4 hours passes, bring to a boil to kill bacteria and cool again.
Turkey Patties (Spindel, 2020)
Yield: 3-4 portions
Serve over pasta, zoodles, spaghetti squash, in broth, or over mixed steamed vegetables.
Ingredients
1 Tbsp extra virgin olive oil plus additional for pan-frying
1 onion, chopped small
3 cloves garlic, minced
1 medium zucchini, grated
4 button mushrooms, diced
3/4 C frozen spinach
1 lb ground turkey, breast or thigh meat or a combination, thawed
1 egg, lightly beaten
3/4 tsp dried parsley
1/4 – 1/2 tsp dried red pepper flakes (optional)
1/4 tsp ground black pepper
1/4 tsp salt
1/2 C almond flour or breadcrumbs
1 jar tomato sauce
optional: pasta, zoodles, cooked spaghetti squash, etc.
Directions
1. In a large skillet over medium-low heat, heat oil until warmed. Add onions and cook until translucent, about 5-6 minutes. Stir in garlic and cook an additional 30 seconds, until garlic becomes fragrant. Add zucchini, mushrooms, and spinach, and cook until water releases and mostly evaporates, about 6 minutes. Set aside vegetable mixture to cool slightly.
3. Meanwhile, in a large mixing bowl, add turkey, egg, spices, and almond flour or breadcrumbs. Mix well. Add cooled vegetable mixture and combine thoroughly with hands. Mixture will be wet.
4. Heat more oil in the skillet. Form turkey mixture into 2” patties and place into the skillet, 3-4 at a time. Wet hands if having difficulty with meat sticking to you while forming the patties. When golden on the bottom and they release easily, flip and cook on the other side until no pink remains in the middle. Remove to a paper towel lined plate to drain.
5. In a reusable sealable glass containers, portion out any pasta or substitute that you are using. Add 1/2 C or more tomato sauce, then 3-4 patties. Seal containers and freeze.
Pesto Chicken Thighs (Spindel, 2020)
Yield: 4 servings chicken, 1.5 C pesto
Serve alongside vegetables with sweet potatoes or brown rice, or over pasta.
Ingredients: Pesto
1 large bunch (2-2.5 oz package) fresh basil leaves, separated from stems and washed
2 cloves garlic, peel removed
1/4 C pine nuts OR walnuts, preferably lightly toasted in a dry pan over low heat
1 lemon, zested and juiced
1/2 C extra virgin olive oil plus more for storage
sea salt, to taste
Ingredients: Chicken
1 Tbsp olive oil
salt and pepper
4 bone-in, skin-on chicken thighs
Directions
1. Preheat the oven to 350ºF.
2 Make the pesto: In a food processor or blender, add the basil leaves followed by the garlic, nuts, lemon zest and juice, and a couple pinches of salt. Then on low speed, start blending the basil mixture. Begin slowly pouring the olive oil into the bowl through the feed chute. Once the oil is fully poured and the remaining ingredients have been blended, turn off the processor/blender and taste the pesto. Add salt or even extra lemon juice if needed. If the pesto is too thick, add a drizzle of oil or 1 tsp water and blend again until it’s to your liking. Serve immediately or place in an airtight jar in the refrigerator for several weeks. To keep the surface of the pesto from oxidizing, be sure to add a thin layer of olive oil to the top of the jar.
3. Heat oil in a large oven-safe skillet over medium-low heat. Season chicken with salt and pepper. When oil is warm and shimmering, place chicken skin side down into the skillet. Allow the chicken to brown, then flip. Transfer to oven and finish cooking, bringing the temperature to 165ºF when finished.
Pesto Chicken Thighs (Spindel, 2020)
Yield: 4 servings chicken, 1.5 C pesto
Serve alongside vegetables with sweet potatoes or brown rice, or over pasta.
Ingredients: Pesto
1 large bunch (2-2.5 oz package) fresh basil leaves, separated from stems and washed
2 cloves garlic, peel removed
1/4 C pine nuts OR walnuts, preferably lightly toasted in a dry pan over low heat
1 lemon, zested and juiced
1/2 C extra virgin olive oil plus more for storage
sea salt, to taste
Ingredients: Chicken
1 Tbsp olive oil
salt and pepper
4 bone-in, skin-on chicken thighs
Directions
1. Preheat the oven to 350ºF.
2 Make the pesto: In a food processor or blender, add the basil leaves followed by the garlic, nuts, lemon zest and juice, and a couple pinches of salt. Then on low speed, start blending the basil mixture. Begin slowly pouring the olive oil into the bowl through the feed chute. Once the oil is fully poured and the remaining ingredients have been blended, turn off the processor/blender and taste the pesto. Add salt or even extra lemon juice if needed. If the pesto is too thick, add a drizzle of oil or 1 tsp water and blend again until it’s to your liking. Serve immediately or place in an airtight jar in the refrigerator for several weeks. To keep the surface of the pesto from oxidizing, be sure to add a thin layer of olive oil to the top of the jar.
3. Heat oil in a large oven-safe skillet over medium-low heat. Season chicken with salt and pepper. When oil is warm and shimmering, place chicken skin side down into the skillet. Allow the chicken to brown, then flip. Transfer to oven and finish cooking, bringing the temperature to 165ºF when finished.
Pesto Chicken Thighs (Spindel, 2020)
Yield: 4 servings chicken, 1.5 C pesto
Serve alongside vegetables with sweet potatoes or brown rice, or over pasta.
Ingredients: Pesto
1 large bunch (2-2.5 oz package) fresh basil leaves, separated from stems and washed
2 cloves garlic, peel removed
1/4 C pine nuts OR walnuts, preferably lightly toasted in a dry pan over low heat
1 lemon, zested and juiced
1/2 C extra virgin olive oil plus more for storage
sea salt, to taste
Ingredients: Chicken
1 Tbsp olive oil
salt and pepper
4 bone-in, skin-on chicken thighs
Directions
1. Preheat the oven to 350ºF.
2 Make the pesto: In a food processor or blender, add the basil leaves followed by the garlic, nuts, lemon zest and juice, and a couple pinches of salt. Then on low speed, start blending the basil mixture. Begin slowly pouring the olive oil into the bowl through the feed chute. Once the oil is fully poured and the remaining ingredients have been blended, turn off the processor/blender and taste the pesto. Add salt or even extra lemon juice if needed. If the pesto is too thick, add a drizzle of oil or 1 tsp water and blend again until it’s to your liking. Serve immediately or place in an airtight jar in the refrigerator for several weeks. To keep the surface of the pesto from oxidizing, be sure to add a thin layer of olive oil to the top of the jar.
3. Heat oil in a large oven-safe skillet over medium-low heat. Season chicken with salt and pepper. When oil is warm and shimmering, place chicken skin side down into the skillet. Allow the chicken to brown, then flip. Transfer to oven and finish cooking, bringing the temperature to 165ºF when finished.
4. In freezer safe glass storage containers, portion chicken with other vegetables and add pesto sauce to finish. Freeze.