November 19th, 2018 by Debbie Martilotta
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2.5 pounds butternut squash, peeled, seeded and cut into cubes
6 cups vegetable stock/broth
2 tbsp curry powder
2 tbsp honey
kosher salt, pepper
1. Heat oil over medium heat in a stockpot. Add onions and garlic and cook until soft but not browned.
2. Add butternut squash, stock, curry, and bring to a boil. Lower heat and simmer until squash is tender.
3. Remove from heat and stir in honey (optional). Purée with a hand immersion blender until smooth. Season with salt and freshly ground pepper to taste.
March 6th, 2018 by Debbie Martilotta
Fragrant and savory, this dish is perfect for our clients!
4 tablespoons Vital Farms Grass-Fed Pasture Raised Butter
1 pack Cece’s Veggie Noodle Co. Organic Riced Cauliflower
½ tsp turmeric
⅛ tsp cayenne
¼ tsp black pepper
⅛ tsp nutmeg
⅛ tsp cloves
2 tsp fresh ginger
½ green bell pepper, diced
4 oz. chicken breast, diced (optional)
1 tbsp lime juice
Fresh cilantro to garnish
In a medium pan, melt Vital Farms sea salted butter and stir in turmeric, cayenne, black pepper, nutmeg, cloves, ginger and a pinch of salt. Place in the diced chicken and let cook for 4 minutes. Fold in Cece’s Veggie Noodle Co. Riced Cauliflower and diced green bell pepper. Cook for an addition 4 to 6 minutes. Make sure the chicken is thoroughly cooked. Squeeze on the lime juice, garnish with cilantro, and enjoy!
You’ll find CeCe’s products locally in several stores including Meijer.