Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into a large glass baking dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning often.
Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer ⅓ cup marinade to a small bowl and whisk in honey. Boil remaining marinade for about 15 minutes, until reduced to 1 ½ cups sauce. Whisk in butter.
Prepare a grill or fry pan over medium-high heat. Brush the grill or pan with oil. Cook chicken, turning and basting often, with reserved honey marinade for about 10 minutes. Chicken should have an internal temperature of 165° F.
Preheat the oven to 350°F. Slice your squash in half and scoop out the seeds, then roast for about 40 minutes. Allow to cool once soft, then scrape out the flesh and save the liquid for later. Blend until completely smooth (you can use a food processor or blender).
Sauté onions in a large pot over medium heat until brown. Add garlic, thyme, and black pepper, stirring until the garlic turns brown as well.
Pour in the vegetable stock and follow with the bay leaf, wine, and squash. Allow it to simmer for a few minutes before adding the rest of your ingredients. Simmer for about 20 minutes total.
Place chicken thighs in the bottom of a five-quart slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Pour over chicken, and cook (covered) on low for 4-5 hours or until chicken is tender. Remove chicken and place on a serving platter, and keep warm. Transfer cooking juices to a small saucepan, skimming fat as needed, and bring to a boil. In a small bowl, stir together cornstarch and cold water until smooth. Add to cooking juices, and return to a boil, cooking and stirring for 1-2 minutes or until thickened. Serve sauce with chicken over rice or vegetables, if desired.
Preheat oven to 400°F. Remove stems from cauliflower and break apart. Add to food processor and pulse until finely chopped. Steam or microwave for 5 minutes. Place cauliflower in a towel and squeeze until all moisture is released. Place cauliflower and remaining ingredients in a food processor and pulse until well combined. Transfer to a greased baking sheet and press into a rectangle shape approximately ¼ inch thick. Cook for 12-15 minutes. Remove from oven. Top with sauce and cheese. Bake for about 5 minutes or until cheese is melted.
3poundspeeled sweet potatoescut crosswise into 1-inch pieces
1teaspoonminced fresh ginger
2tablespoonscornstarchdissolved in 2 tablespoons brandy or water
Heat oil in stockpot over medium heat. Place beef roast in stockpot; brown evenly. Remove roast, pour off drippings, and season with one teaspoon of salt and ½ teaspoon of pepper.
Add onion and thyme to stockpot; cook and stir for 3-5 minutes or until onion is tender. Add broth and cider, then increase heat to medium-high. Continue to cook and stir for 1-2 minutes or until browned bits attached to stockpot are dissolved.
Return roast to stockpot and bring to a boil. Reduce heat, cover tightly, and simmer 2 ½ hours.
Add sweet potatoes and garlic to stockpot; continue simmering, covered, for 30 minutes or until sweet potatoes and pot roast are tender. Remove roast and keep warm.
Transfer sweet potatoes and garlic to large bowl, leaving cooking liquid in stockpot. Add maple syrup, ginger, ½ teaspoon salt, and ¼ teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Carve roast into slices and serve with mashed sweet potatoes and gravy.
Set Instant Pot to sauté mode. Heat coconut oil until melted, then add chicken, browning on both sides. Remove chicken from pot and add onion, garlic, and ginger, cooking until soft. Add curry paste, coconut palm sugar, broth, coconut creme, lime juice, lemongrass oil, fish sauce, and soy sauce. Stir until combined, then add chicken back to pot and cook on manual for seven minutes, followed by a quick release. Mix cornstarch with one tablespoon of cold water, stir into mixture, and set to sauté until thickened.
8large skinless, boneless organic chicken breast halves
fresh cilantro sprigs
fresh basil sprigs
Puree pineapple, jalapeño, and garlic in a blender until almost smooth. Pour pineapple puree into 13x9x2 inch glass dish. Add orange juice, lime juice, soy sauce, cilantro, basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours, turning frequently.
Remove chicken from marinade. Using a rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.
Heat the grill to medium-high and brush with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.
Transfer the chicken to a platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.
Whisk together two tablespoons of the oil, lime juice, cilantro, garlic, cumin, and red pepper flakes. Add chicken, tossing until coated. Marinate in the fridge for 30 minutes to two hours.
When ready to cook, preheat oven to 425 degrees. In a large, ovenproof skillet, heat remaining two tablespoons of oil on medium-high. Season chicken with salt and pepper to taste, then add to skillet, skin-side down, pouring remaining marinade over top. Sear until skin is golden and crispy, about six minutes. Flip and cook for two additional minutes.
Transfer skillet to oven and bake until chicken is cooked through, about 10-12 minutes. Serve over rice, drizzled with pan drippings.