Adapted from Chef John at Allrecipes.com
This easy chicken recipe can be enjoyed in lettuce wraps, on a rice or grain bowl, or as a salad topping! Some of our favorite accoutrements include additional lemongrass sauce, shredded carrots, sriracha, and/or parsley.
Sofrito y Salsa
A delicious grain bowl featuring farro, topped with sliced chicken and drizzle of Herby Chimichurri sauce from Haven's Kitchen. Note: the chicken can also be marinated in the sauce for a few hours before roasting it for added flavor.
This recipe, created by The Next Food Network Star's Palak Patel, helped drive her victory on the first episode of season 14. Chef Palak, an OurHarvest customer, was gracious enough to share this absolutely delicious recipe with us. The chicken is perfectly crispy, juicy, and flavorful - it's pretty much the fried chicken of your dreams!
If you are like us and think the drumsticks are the best part of the turkey, this is the recipe for you. Not only is it foolproof, but the recipe also comes with a built in sauce! Two birds, one stone. (Plus lots of leftover wine to sip on while your're cooking!)
Adapted from J. Kenji Lopez
If cooking a whole bird isn't in the cards this year, this recipe is an incredible alternative. Prepared in the traditional Italian porchetta-style, the breast meat is butterflied, rubbed with fresh herbs and spices, and tightly rolled in its own skin. The result is an easy-to-slice and serve (bone-free!) main that is juicy and delicious.
Adapted from J. Kenji Lopez
Adapted from Food Network
Adapted from Food & Wine and Uncle Michael
Sheet pan dinners are the ultimate one-pan meal. They can easily be adapted to please picky eaters, involve mostly hands-off cooking, and turn out reliably satisfying results.
Adapted from a Recipe by Meghan Splawn
Adapted from a recipe from Ina Garten
There is nothing quite like homemade chicken soup on a frigid day and making it is pretty easy. The best part is that whatever you don't immediately use can be easily frozen and reheated on demand all winter long!
Adapted from a recipe in the NY Times
This recipe produces incredible results on a dish that everyone loves. It is a can't miss way to feed a group!
Adapted from a recipe by Melissa Clark
We have tested lots and lots of different turkey recipes, and none have come out as consistently juicy and delicious as this one. In fact, we can confidently say that it was the very best turkey we have ever had. Of course, it doesn’t hurt that there was butter involved. A lot of it, actually. But a little bit of decadence can’t hurt on a special occasion like Thanksgiving, right? The butter, combined with lots of chopped fresh herbs, salt, pepper, and some chicken stock for basting makes for a crispy crust, juicy meat, and a rich pan gravy.
Adapted from a recipe by Tom Colicchio
These chicken skewers have become the most requested dish in our backyard BBQ's. You can use bonesless skinless breasts or thighs depending on your preference for white or dark meat. Be sure to serve them with Rebecca's sesame noodle (recipe also available on the OurHarvest site) and a side of kimchi. Your guests will thank you.
Adapted from a recipe in Bon Appetit
Lettuce wraps have to be one of our favorite weeknight dinners. Here’s why:They’re quick and easy to cook and assemble. All they require is some advance planning to marinate the chicken (if you so wish to marinate them, that is). Then, once the chicken is in the oven, you can clean, slice, prepare, and plate the rest of the ingredients. They’re healthy. We roast white-meat chicken, so there is no additional fat from sautéing. We also add lots of healthy ingredients, from cucumbers to mango to the lettuce that it gets wrapped up in.. They’re fun. Everyone at the table gets to pick and choose which of the ingredients to add to their wraps. Plus, who doesn’t like to eat with their hands?. They’re versatile. You can literally put anything that you like into them. For example, we used Cascun Farm’s all-natural chicken breasts, but you could just as easily use DiPaola’s all-natural turkey London broil or any variety of seafood options (large white shrimp would be perfect!). We used NYC grown butterhead lettuce leaves as our wrappers, but the green leaf lettuce would work just as well. We sliced up some cucumbers and mango for our lettuce wraps because we just love that combination, but carrots, pomegranate seeds, and scallions would also add lots of flavor and crunch. From time to time, we like to bulk these up a bit by adding rice noodles (they also do a great job of soaking up the dipping sauce!). Roasted peanuts or sliced almonds are a great addition too. We used Asian-inspired flavors for this version, but we could see Mexican or Mediterranean inspired versions working equally well.. There is no recipe. “No recipe?!” you ask. We know that cooking without a recipe may be stressful to some. We certainly don’t mean to impose any stress! Quite the opposite actually. This dish – the chicken part of it, at least – can be put together with ingredients that you have on hand already. We like to marinate it with our own blend of ingredients, but you could create your own blend or just season it with salt and pepper. Really – anything goes! So what follows is less of a recipe and more of a guide for this perfect week night meal..
Created with inspiration
Beer, chicken, grill. That’s all you need to create an absolutely incredible summer entrée. This easy recipe produces perfectly moist, remarkably flavorful chicken that is sure to impress anyone at your Labor Day barbecue. We prepared this for our parents, who were raving about the juicy bird. Start with a whole pastured OurHarvest chicken from Cascun Farm, rub it with your favorite spice mix, drink half a beer, place the butt of the chicken on top of the half finished beer, and place onto the grill over indirect heat. It’s that simple.
Adapted from the Jerusalem Cookbook
This is one of our all-time favorite recipes. It also seems to be one of the entire internet’s favorite recipes, as it is the most viewed chicken recipe on Epicurious. What makes this recipe so amazing is that it is both incredibly easy and perfectly delicious. The meat, especially with OurHarvest’s Cascun Farm bird, is super juicy and tender and requires little more than salt and pepper. We love making this into a “one pot” meal by adding some vegetables underneath the bird, which are made even more delicious as they cook in the chicken’s drippings.
A recipe by Thomas Keller
Adapted from a recipe by Mark Bittman
We love leftovers! For those of us who don’t have the time to cook every day, what could be better than cooking something once and eating it twice? We have no problem with just reheating our food and repeating the same meal two nights in a row, which is what we most often do with our leftovers. But sometimes we like to transform leftovers into something completely different, even if it involves just a little bit more effort. And that’s what we did this morning with our leftover turkey London broil, which we shredded up and added to some sautéed potatoes and onions for a scrumptious turkey hash.
Adapted from a recipe in Gourmet Magazine
This recipe is a great base for putting together a bunch of different meals, but the base itself is also quite versatile and can be adjusted to pretty much any palette. It’s important to taste the sauce and adjust the amounts of each ingredient to your liking before putting it into the slow cooker, since that flavor will only intensify as it cooks. We love to eat this chicken shredded inside Butterhead lettuce cups, but it’s also great over rice or in a salad. Be sure to make plenty of it, though: just like with Chinese take out, the leftovers are the best part!
Rebecca and Mike Winik