Deep, rich pork adovado made with ancho and guajillo chiles, chipotle–mango purée, and homemade chicken stock. Slow-braised until tender and perfect for freezing. The ultimate base for the best breakfast burritos.
A silky, comforting chicken soup made with sweet pepper purée, Liquid Gold, farro, parmesan rind, spinach, and a splash of balsamic. Finished with cherry tomato oil, this bowl delivers chicken-noodle comfort with deeper, richer flavor.
A silky, smoky chowder made with hominy, Caballero beans, honey ham, Hatch chiles, miso, and Liquid Gold. Finished with spinach, heavy cream, and fresh lime juice.
This is the pot of gold I turn to every winter. A whole chicken, a pile of vegetables, and a slow simmer create the most comforting stock you will ever taste.
Soft, simple cherry tomatoes gently simmered in olive oil — an easy way to upgrade beans, grains, vegetables, and everyday meals.
A simple sweet-heat purée that works on everything. Make one batch and use it for shrimp, pork adovado, breakfast burritos, bowls, or anything that needs smoky depth.
After a long row on a scorching day, I wanted something cool, fresh, and satisfying. This wrap—grilled pesto-yogurt chicken, roasted peppers, arugula, and our house herb ranch—was born from leftovers but turned into a go-to summer meal.
Use up your Mediterranean grilled chicken leftovers in this vibrant Greek-inspired power salad with farro, spinach, Italian greens, and a lemon-oregano vinaigrette.
A Mediterranean-style bowl with grilled chicken, King City Pink Beans, creamy yogurt sauce, crispy pita, and Caprese Remix. Fresh, herby, and perfect al fresco.
A cozy, one-pot stew featuring Rancho Gordo King City Pink Beans, smoky bacon, roasted garlic, and a surprise slaw topping. Cornbread required.
These crispy black bean tacos are stuffed with creamy mashed beans, zippy Roma tomato pico, and a drizzle of hot sauce—all tucked into oven-baked taco shells made right on the rack. Simple, bold, and unbelievably good.
A creamy, smoky twist on classic egg salad—made with Hatch green chile sauce, lemon-marinated red onions, and fresh tarragon. Served on toasted Japanese milk bread for the ultimate sandwich upgrade.
Made with Bullet