This is a great way to use up some of those garden veggies that are so bountiful right now, while beginning to acknowledge the coming autumn season with a chili to warm you on a cool evening. We went heavy on the zucchini and tomatoes for that extra vegetable bulk - a great way to fill up without eating complex carbs! If you're not a red-meat eater, it is easy to omit the beef; simply begin the recipe with 1 T olive oil to sauté your veggies. You may also sub in your favorite meat substitute. We garnished ours with whole milk yogurt and grated cheddar cheese.
- Yields: About 6 two-cup servings
This is a refreshing chilled soup that is light yet filling, with the richness of coconut milk; a complimentary foundation of Taking Stock broth, and freshness of summer cucumber and herbs. Share with loved ones or enjoy all week for a great snack on-the-go.
- Yields: Four servings
I named this soup a chowder because it's full of chunky vegetables and has a thick consistency from the addition of cornmeal. However, it is much lighter than cream based chowders as it is dairy- and gluten-free.
Enjoy with an herb salad and some cheesy toast.
February 22nd marks George Washington's 285th birthday! According to his step-granddaughter, Nelly Curtis Liews, George Washington
"...rose before sunrise, always wrote or read until seven in summer or half past seven in the winter. His breakfast was then ready–he ate three small mush cakes swimming in butter and honey, and drank three cups of tea without cream."
This recipe for corn meal cakes modernizes our first President's routine breakfast. This recipe includes yeast, but the entire rising process takes place in the refrigerator so it's easy enough for a beginner to try. The cakes are satisfyingly filling thanks to the bone broth and the gluten-free corn meal. They have a pleasant crunchy texture and their flavor is complimented by a generous topping of butter and honey.
Perfect your President's Day with these historical breakfast treats.
Adapted from Serious Eats.
Do yourself a favor; stock up on frozen homemade chili! This recipe generously serves 6, if you double the recipe you are guaranteed to have enough to freeze for a rainy day.
Freeze leftovers in 1-quart portions. Pull the chili the day before reheating. Alternatively, pull the chili directly from the freezer and run hot tap water over your container to release it. Pop the chili into a heavy bottomed pot, and reheat slowly, flipping every 15 minutes or so, for 45 minutes to an hour. Make sure to pick up cherry tomatoes for your reheated chili- their fresh flavor elevates this meal!
For those who have milder tastebuds, eliminate some heat by removing the seeds and white pith from the chilis. You may also omit the jalapeno pepper, but make sure to include the poblanos in adobo - the source of the chili's deeply intoxicating flavor.
You don't need a reason to make tacos! That being said, these tasty treats are packed with low-fat protein from ground bison and bone broth. Former brand ambassador and owner of The Abundant Kitchen, Becki Melvie, shared this recipe with us, it's a huge hit with her family! We hope you can share it with your loved ones... or not! Enjoy them any way you like.
We collaborated with our fellow makers at Dumpling and Strand to create a filling dish using their fantastic gluten-free pasta! This recipe also works great with heartier pastas, such as those made with whole wheat.
Slow cooking stove-top pot roast. No plug in gadgetry required!
- Yields: 8 Generous Portions