Tag Archives: lunch

African Peanut Stew

African Peanut Stew

Image: Elise Bauer
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African Peanut Stew

The perfect recipe to use any leftover over turkey or chicken!

Servings

6-8

Ingredients

Instructions

Directions
In a large soup pot, heat 2 tbs of oil and sauté the diced carrots, sweet potato, and onions for about 5 minutes until softened. Add garlic, curry powder, and cumin until fragrant (30 seconds).
 
Next, add the broth, canned tomatoes, uncooked rice and bring to a boil. Reduce to a simmer, covered, until rice is cooked through (about 30-40 minutes depending). Stir in chopped leftover turkey or chicken, peanut butter, and lime juice until evenly incorporated. Taste for salt and pepper and season accordingly. 
*when reheating you may need to add more broth to thin.
 
*if you are cooking for yourself you can cut this recipe in half. 

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Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

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Herb & Walnut Crusted Fish with Green Goddess Kale & Avocado Salad

Ingredients

Fish
Herb Walnut Mix
Salad
Dressing

Equipment Needed

List

Shopping List

Fish
Produce
Dairy
Dry Goods
Pantry Staples

Instructions

For the Fish

Preheat the oven to 425 degrees.

In a food processor, combine the herbs, lemon zest, oil, and garlic. Pulse until the mixture is combined. Remove half of the herb mixture and set aside in a bowl to be used for the dressing.

Add the walnuts and parmesan cheese to the half remaining in the food processor. Pulse until the mixture resembles coarse sand.

Meanwhile, prepare the fish. Line a sheet tray with parchment paper. Place the thawed fish filets on the parchment paper. Drizzle with 1 tsp of olive oil, salt, and pepper.

With your hands, press a thick layer of the herb/walnut mixture over each fish filet (about 1 inch high).

Bake the fish for 12-15 minutes, depending on the thickness. You know it is done when the fish turns from opaque to white.

For the Salad

Add the other half of the reserved herb mix back into the food processor and add the rest of the dressing ingredients (lemon juice, yogurt, oil, maple syrup). Pulse until smooth and creamy. Taste for seasoning.

Meanwhile, prepare the kale. Wash gently with water, pat dry, and finely chop into thin strips.

Toss the kale in a salad bowl with enough dressing to coat.

Top with avocado, extra walnuts, and goat cheese. Enjoy!

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