Recipes
Featured Recipe
Roasted Garlic Lemon Herb Chicken Bowl
⏱ 50 min
• 🍽 4 servings
• Mediterranean
Preheat oven to 400°F (200°C).In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper.Place chicken breasts on a lined baking sheet and brush generously with the lemon herb mixture.Roast for 25–30 minutes or until internal temperature reaches 165°F.While the chicken cooks, prepare quinoa according to package instructions.Roast zucchini and bell peppers tossed in olive oil and salt for 15–20 minutes.Slice the cooked chicken.Assemble bowls with quinoa, roasted vegetables, sliced chicken, and a squeeze of fresh lemon.
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📷 1
Farmhouse Power Slaw Bowl
⏱ 25 min
• 🍽 4
• Farmhouse
Prep the VegetablesShred cabbage and carrots. Thinly slice radishes. Chop lettuce and set aside in a large bowl.Roughly chop kale, chard, and collards, removing thick stems.
Cook the GreensHeat 1 tablespoon olive oil in a large skillet over medium heat.Add minced garlic and sauté for 30 seconds until fragrant.Add kale, chard, and collards. Cook 4–6 minutes until tender but still vibrant.Add sliced peppers and cook another 2–3 minutes.
Make the VinaigretteWhisk together olive oil, vinegar or lemon juice, salt, and black pepper.Optional: add a teaspoon of honey or mustard for depth.
AssembleCombine shredded cabbage, carrots, lettuce, and radishes in a large bowl.Top with warm sautéed greens and peppers.Drizzle vinaigrette and toss gently.Serve immediately while greens are slightly warm.