Tag: cilantro

Butternut Squash Chicken Chili

Posted on Posted in Meat, SoupTagged , , , 1 Comment

Nothing says fall like a bowl of chili, especially one with seasonal squash. Fresh pumpkin or acorn squash would also work well in this recipe. In less than 30 minutes, you can serve a warm bowl of comfort food to your family. Leftovers taste just as good, if not better. If you do not eat all the leftovers, this meal freezes well in a tightly sealed container or zip-top bag.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound ground chicken
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 medium butternut squash, peeled, seeded and chopped into bite-size pieces
2 (15.5 ounce) cans low-sodium Great Northern beans, rinsed and drained
4 cups low-sodium chicken broth
2 teaspoons Sriracha hot chili sauce, plus more for serving
1 lime, sliced into 6 wedges
cilantro, chopped
cotija cheese, crumbled

Directions:

  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for a couple of minutes. Add the garlic and cook for another 30 seconds.
  2. Add the ground chicken and cook until it begins to brown. Add chili powder, cumin, oregano and salt and continue cooking for about five minutes.
  3. Add the butternut squash, beans, chicken broth and Sriracha hot chili sauce and bring to a boil. Reduce heat to medium-low and simmer for at least 20 minutes.
  4. Ladle chili into six bowls and squeeze a lime wedge over each serving. Top with cilantro, cojita cheese and additional Sriracha hot chili sauce if desired.

Servings: 6

Grilled Fish Tacos with Kohlrabi Slaw

Posted on Posted in SeafoodTagged , , , , Leave a comment

Nothing reminds me of the beach more than grilled seafood, and this recipe will have you day dreaming about your last vacation. I added a refreshing and slightly crunchy kohlrabi slaw to these fish tacos, which was inspired by the beautiful purple produce that arrived in my farm share from Sustainable Harvest Farm. Pair this with your favorite tropical beverage as you bring the taste of the beach to your backyard. I like to enjoy mine with a mojito or margarita and start the meal with chips and salsa.

Kohlrabi Slaw Ingredients:
1 medium kohlrabi
2 tablespoons cilantro, roughly chopped
1 lime
1 tablespoon sorghum or honey
2 teaspoons olive oil
¼ teaspoon chili powder
¼ teaspoon salt

Grilled Fish Taco Ingredients:
1 pound skinless mahi mahi filets
2 teaspoons olive oil
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon white pepper
¼ teaspoon salt
8 small wheat or corn tortillas
1 lime

Additional Topping:
1 avocado, peeled, seeded and cubed
Cotija cheese, crumbled
Sour cream

Directions:

  1. Peel and grate kohlrabi and place in a medium bowl. Add cilantro, juice from lime, sorghum, olive oil, chili powder and salt. Stir to evenly combine. Refrigerate until ready to serve.
  2. Place mahi mahi filets on a plate and brush with olive oil. In a small bowl, combine cumin, chili powder, white pepper and salt. Rub seasoning onto fish.
  3. Prepare an outdoor grill to medium-high heat. Grill the fish for about five minutes and then carefully turn the fish over and cook for another five minutes, until flaky and cooked through.
  4. With a fork, flake fish into large chunks. Drizzle with juice from lime and serve in tortillas topped with kohlrabi slaw and additional toppings of choice.

Servings: 4