nextdoorganics | the petite beet

One pot meals are the best, they’re easy and there’s hardly any clean up after. Perfect for the weeknight when your exhausted but still want something delicious! I bought a bunch of chicken thighs this week from Whole Foods, they’re super flavorful and very inexpensive, so I tend to get a few at a time and just freeze the ones I don’t use. When freezing meat, it’s best to wrap them well in plastic wrap, then place in a freezer bag. This way they don’t get freezer burn. Defrost in the fridge and you’re good to go! I usually cook them in a skillet, but this time I decided to plop them right in the vegetable “stew” I made so that they’d soak up all the flavor. I had some nice bread on hand which I dipped in the bowl. Not a drop was left!

Ingredients:
5 chicken thighs
1 small yellow onion
3 garlic cloves
3 carrots
3 parsnips
1 fennel bulb
1 cup chopped kale, stems removed
1 can crushed tomatoes
1 cup chicken stock
1 teaspoon oregano
1 teaspoon smoked paprika
Salt and pepper

Season the chicken with salt and pepper. Add some olive oil to a skillet and brown the chicken on both sides. Plate and set aside. In a heavy bottomed pot, sauté the onion and garlic in the remaining oil for about 3 minutes. Add the carrots, parsnips, kale, and fennel, and cook for about 5 minutes. Next add the crushed tomatoes, chicken stock, crushed red pepper flakes, oregano, paprika, salt and pepper. Bring everything to a boil, then turn down the heat and simmer for about 45 minutes. Lastly, remove the skin from the chicken before serving, as it gets a bit soft cooking in the liquid for a long period of time. Serve with some nice bread on the side!

I was very excited to get Brussels sprouts in my CSA this week, they’re one of my favorite things! You can do a lot with them- pizza toppings, shaved raw for salads, roasted and tossed with a buttermilk/lemon dressing (my favorite!) This time I thought I would try something new, so I made a quesadilla! It was very easy to make and perfect for a quick weeknight meal. I also smashed some roasted garlic into my Greek yogurt to use as a sour cream substitute to be a little healthier. Ingredients: Brussels sprouts (about 20 small/medium sized) shaved 1 large shallot, sliced Smoked mozzarella 2.5 ounces Pancetta Flour or whole wheat tortillas 1/2 cup Greek yogurt 2 large garlic cloves Salt and pepper, to taste Preheat the oven to 350 and roast the garlic until soft, about 20 minutes. Remove and smash into the Greek yogurt, set aside. Alternatively, you can mince the garlic and cook with a little olive oil in a pan and mix into the yogurt. I just love roasting it! To make the filling, add some olive oil to a pan cook the pancetta. Next add the onions and cook until translucent, about 1-2 minutes. Lastly, add the brussel sprouts and cook until wilted, about 5 minutes. Salt and pepper to taste. Remove and set aside. In the same pan, place a tortilla and add some smoked mozzarella to one side, followed by the brussel sprout mixture. Fold the tortilla in half and let cook for about 1-2 minutes before carefully flipping and cooking for another 1-2 minutes. Repeat with other tortillas. Cut in half and serve with Greek yogurt!