- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Heat the oil in a wok or heavy skillet over high heat. While it heats, whisk together the oyster sauce, soy sauce, fish sauce, and sugar.
Add the bell pepper and green beans to the hot wok and stir-fry for 1 minute. Add the chicken and stir-fry, breaking it apart, until beginning to brown, about 2 minutes.
Stir in the shallots, garlic, and Thai chilies and cook until fragrant, about 1 minute. Pour in the sauce and cook until it begins to glaze the meat, 1 to 2 minutes.
Stir in the Thai basil and cook until the chicken is cooked through, the basil has wilted, and most of the liquid has evaporated. Serve warm with rice.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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