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A Cook's Quest

Balsamic and Onion Pot Roast

Balsamic and Onion Pot Roast

Lemony Chicken & Spring Veggie Soup

Ingredients:
2 tablespoons butter, 
1 tablespoon olive oil, 
1 leek, quartered, white part sliced, 
2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful), 
2 cloves garlic, pressed through garlic press, 
Salt, 
Black pepper, 
1 teaspoon herbs de Provence, 
4 cups chicken stock, hot, 
1 cup fresh English peas (or frozen peas), 
1 cup baby zucchini, small dice, 
2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience), 
2 teaspoons lemon zest, 
2 tablespoons fresh lemon juice, 
2 cups cooked quinoa, 
¼ cup chopped, fresh basil leaves, 
4 lemon wedges, garnish.

Ingredients: 2 tablespoons butter, 1 tablespoon olive oil, 1 leek, quartered, white part sliced, 2 carrots, peeled and diced small (if you can find multi-colored carrots, those are beautiful), 2 cloves garlic, pressed through garlic press, Salt, Black pepper, 1 teaspoon herbs de Provence, 4 cups chicken stock, hot, 1 cup fresh English peas (or frozen peas), 1 cup baby zucchini, small dice, 2 cooked chicken breasts, shredded or cubed (you can use rotisserie chicken for convenience), 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, 2 cups cooked quinoa, ¼ cup chopped, fresh basil leaves, 4 lemon wedges, garnish.

Slow Cooker "Melt in Your Mouth" Pot Roast

The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.\n\n
Ingredients:\n
1 chuck roast (mine was 3 pounds)\n
Olive oil\n
1 pound carrots, peeled and cut into large chunks\n
2 pounds potatoes, peeled and cut into large chunks\n
1 onion, peeled and cut into large chunks\n
2 stalks celery, cut into large chunks (optional)\n
1 cup beef broth\n
1 tablespoons corn starch

The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

Ingredients:
1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

Chicken and Spinach Paleo Ravioli

Ingredients: 
4-5 medium to large yellow squash, 
1 Tbsp. olive oil, 
1.5 lbs. ground chicken, 
1 8 oz. bag frozen spinach, thawed, 
8 oz. mascarpone cheese, 
½ yellow onion, diced, 
1 clove garlic, minced, 
small handful fresh basil leaves, 
salt and pepper to taste, 
Caulif-redo Sauce.

Ingredients: 4-5 medium to large yellow squash, 1 Tbsp. olive oil, 1.5 lbs. ground chicken, 1 8 oz. bag frozen spinach, thawed, 8 oz. mascarpone cheese, ½ yellow onion, diced, 1 clove garlic, minced, small handful fresh basil leaves, salt and pepper to taste, Caulif-redo Sauce.

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