Month: November 2020

PF Kitchen: Charred Sweet Potatoes With Hot Honey Butter and Lime

INGREDIENTS: 8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise ½ cup extra-virgin olive oil, divided Kosher salt 6T unsalted butter, room temperature 2T raw honey 3T hot sauce (such as Tapatío or Cholula) ¼ cup raw pumpkin seeds (pepitas) 1T ground coriander Flaky sea salt Lime wedges (for serving) PREPARATION: Place a …

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PF Kitchen: Cranberry Stuffed Turkey Breast

INGREDIENTS: 1 (12 ounce) package herb-seasoned bread stuffing mix 2 skinless boneless turkey breasts 1 cup chopped pecans 2 (8 ounce) packages dried, sweetened cranberries 2 tablespoons olive oil 6 lettuce leaves ½ cup pecan halves PREPARATION: Preheat the oven to 350 degrees. Prepare stuffing mix according to package directions. Set aside to cool. With …

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PF Kitchen: Teriyaki Salmon Bowl

INGREDIENTS: FOR THE SALMON 2 wild caught salmon fillets 4-6oz each FOR THE TERIYAKI SAUCE 2T soy sauce reduced sodium (or coconut aminos) 2T mirin cooking rice vinegar found in the Asian section of the supermarket (or dry sherry) 2T sake or sherry 1 1/2 tsp raw honey 1 1/2 tsp water 1 tsp cornstarch FOR THE BOWL 1 cup cooked rice …

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PF Kitchen: Fall Harvest Healthy Granola Bars

INGREDIENTS: 2 cups old-fashioned oats (not instant) 1 cup whole almonds, roughly chopped ½ cup pumpkin seeds 1 cup packed pitted Medjool dates ⅓ cup maple syrup ¼ cup creamy natural almond butter or peanut butter ½ cup dried cranberries or raisins ¼ tsp Himalayan salt PREPARATION: Preheat oven to 350 degrees.  Spread oats, almonds and pumpkin seeds on a baking sheet. Toast in the oven until slightly golden, …

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