RECIPES MAIN DISH
Healthy. Snacking. Redefined.
STUFFED ACORN SQUASH
- 1 Acorn squash
- 3 tbsp. extra virgin olive oil
- salt & pepper
- 3 ounces andouille sausages (diced)
- 2 scallions (chopped)
- 2 handfuls organic cherry tomatoes (halved)
- 2 small garlic cloves- or one large one (finely minced)
- 3.5 ounces shiitake mushrooms (sliced)
- 1 cup cooked wild rice
- 1 tbsp. coconut aminos or soy sauce
- ¼ tsp crushed red pepper flakes
- 2 handfuls of Artisan Tropic Cassava Strips with Sea Salt
- ¼ cup freshly grated parmesan cheese
- 2 tbsp. freshly chopped parsley
For the shrimp
1- First, preheat oven to 4000
2-Line a baking sheet with parchment paper and set aside.
3-Using a very sharp knife, cut off each end of the squash. Remove as little as possible. Then cut it in half and remove the seeds using a spoon.
4-Brush the insides and tops of each piece of squash with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place squash cut side down on the prepared baking sheet. Then roast for 45 minutes to 1 hour or until squash is tender but still holding its shape.
5-While the squash roasts, heat the remaining 2 tablespoons of olive oil over medium-high heat and brown the sausage. Remove sausage from the pan and set aside.
6-Now, add tomatoes, scallions, and garlic to the same pan and sauté for a few minutes.
7-Add mushrooms and continue to sauté until mushrooms are tender (about 3 minutes).
8-Now, add rice, coconut aminos, sausage, and pepper flakes and stir to combine. Continue to sauté until rice is heated through. Taste and season with salt if necessary and remove from heat.
9-Add cassava strips to a food processor or blender and pulse until it reaches breadcrumbs consistency. Then transfer to a bowl with parsley and parmesan cheese and stir to combine.
10-Now, stuff squash with rice mixture and top with cassava and parmesan crust. Drizzle with a little olive oil (so the crust does not burn)
11-Bake for 10 minutes or until cheese melts. Serve immediately with a salad and enjoy.
*If you want a crispier crust, broil for an extra 5 minutes*
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Plantain Strip Appetizer with Tomato, Guacamole and Shrimp
- 20 Artisan Tropic Plantain Strips (Cayenne or Sea Salt)
- 2 tbsp. of Olive Oil
- 20 Shrimp
- 1 large Hass Avocado
- 1 Tomato- Sliced into 20 thin slices
- 1tbsp. of Lime Juice
- Sea Salt
For the shrimp
1- Heat the olive oil over very low heat. Add the shrimp and cook until they are pink throughout. Season with sea salt to taste.
2-Remove from the heat and reserve.
For the Guacamole
1- Peel avocado and crush using a fork until it doesn’t have any lumps. Mix in the lime juice.
2- Season with Sea Salt to taste.
1- Place the sliced tomato on a plantain strip
2- Spoon about a teaspoon of guacamole on top of the tomato on a plantain strip.
3- Top with a cooked shrimp.
4- Repeat for all 20 strips with shrimp.
Cinnamon Plantain Cereal
- One large bag of Cinnamon Plantain strips
- 1 cup of Almond Milk or Coconut Milk (Might need more depending on how you like your cereal)
- 1/4 cup of fresh Berries
1- Break up with your hands our cinnamon plantains to the desired size you would like and place in a bowl. (As many as you would like… we won’t judge if you pour the whole bag).
2-Pour the milk in the bowl.
3- Top with the fresh Berries!
4- Enjoy your bowl of Artisan Tropic Cinnamon Plantain Cereal
Chorizo Breakfast Nachos
- 1 lb ground chorizo
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- ½ red onion, sliced thinly
- 3 tablespoons chipotle mayonnaise
- 1 cup salsa
- 2 large bags of Artisan Tropic Cayenne Plantain Chips (4.5oz each bag)
- 3 fried eggs
- Fresh Cilantro
1- Preheat oven to 350 and line a small baking sheet or 9×13 dish with parchment paper.
2-Heat a skillet to medium-high heat and add the chorizo and break in to pieces with a spatula.
3- Add the peppers and cook for another 3 minutes and then remove from the heat.
4- Spread the plantain strips on the baking sheet and add the chipotle mayonnaise, chorizo mixture, red onion and salsa in layers.
5- Bake the nachos for 15 minutes. Remove from oven and top with the fried eggs and serve immediately.
Prep time: 20
Cook time: 20
Paleo Style Shrimp Ceviche
- 1lb. Raw Shrimp, diced
- 2C. Roma Tomatoes, diced
- 1C. Red Onion, diced
- 1/4C. Cilantro, diced
- Juice of 2 Limes
- Juice of 1 Orange
- Pinch of Sea Salt
1- Fill a medium sized pot with water and bring to a boil.
2-Add the shrimp into the pan and cook for 2 min.
3- Remove the shrimp from heat, strain and rinse with cold water.
4- Once cooled, roughly chop the shrimp into small cubes.
5- Place the chopped shrimp into a large mixing bowl with all other ingredients.
6- Combine well and allow to marinade in the refrigerator a minimum of 1 hour before serving.
7- Serve with Artisan Tropic Sea Salt Plantain Strips.
Pulled Pork and Goat Cheese Nachos
– Artisan Tropic Naturally Sweet or Sea Salt Plantain Strips
– Artisan Tropic Sea Salt Cassava Strips
– 1 cup shredded lettuce and or spinach
– 1/2 cup shredded red cabbage
– 1/2 cup shredded green cabbage
– 1 cup Carolina style pulled pork, warmed
– 1 small tomato, diced
– 1/3 cup goat cheese
– 1/4 cup red onion, diced
– 1 jalapeno, diced *optional
– 1/4 cup green onions, chopped
– 1/4 cup fresh cilantro, chopped
– 1/2 lime
1- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and layer with a mix of plantain and cassava strips. Add lettuce, red cabbage, and green cabbage.
2- Top with warm pulled pork, tomatoes, and goat cheese and then the red onion and jalapeño. Bake for 10 minutes or until the strips are warm and the cheese is melted and slightly golden.
3- Garnish with green onions, cilantro, and a squeeze of lime juice. Serve warm.
Note: You can use any combination of Artisan Tropic strips that you like, but the contrast of sweet plantain and starchy cassava is a perfect match for the Carolina style pulled pork.
Tex-Mex Migas (Grain Free)
– 4 tablespoons butter or grapeseed oil.
– 1 small bag of Artisan Tropic Sea Salt Plantain Strips
– 1/2 of a medium onion, chopped
– 1/2 of a red bell pepper, seeded, deveined, and chopped
– 1 plum tomato, chopped
– 4 large Pastured Eggs
– Sea salt & freshly ground black pepper
– 1/4 cup cilantro leaves, roughly chopped
– 1/2 Avocado, cut into cubes
1- Heat 3 tablespoons of butter or oil in a skillet over medium-high heat. Add the onion, bell peppers, season with a good pinch of sea salt and pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the tomatoes and plantain strips and cook for another minute. Reduce the heat to low.
2- Whisk the eggs with another big pinch of sea salt and pepper. Stir the eggs into the vegetables and let cook gently, stirring occasionally, until the eggs are just set. Stir in most of the cilantro and remove from the heat.
3- Serve immediately garnished with the rest of the cilantro and Avocado.
– Artisan Tropic Salsa Verde**
– 1 Fried Egg
– Artisan Tropic Sea Salt Plantain Strips
– 1 tbsp of chopped Green Onions
– 1 tbsp of chopped Red Onion
– 1 tbsp of chopped Cilantro
– 2 tbsp of Goat Cheese
– ¼ of an Avocado, cut into cubes
** (find this recipe under dips)
1- .To prepare the chilaquiles, place the plantain strips on a serving platter. Spoon the salsa verde evenly over top. Use as much or as little as you’d like. Top with red onion, green onion, cilantro, egg, avocado and finally, sprinkle the goat cheese evenly over top. Enjoy immediately!
Crunchy Hot Dog
-Organic Hot Dog
-Gluten Free Hot Dog Bun
-Home made Mayonnaise
-Organic Yellow Mustard
-Artisan Tropic Salsa Verde
-Crushed Cassava Chips (to your liking) (find this recipe under dips)
1- .Assemble your Hot Dog! And Make sure to be generous with your toppings!
2- You can never have too much Cassava, so go ahead and make them your side as well!
Onion Rings (AIP)
1/2 of a small White Onion
1/8 of Unsweetened Almond Milk
1 tbsp. of Arrowroot Starch
1 cup of Artisan Tropic’s Plantain/Cassava Chips
1tbsp of Virgin (Cold Pressed) Coconut Oil
1- Cut your white onion. Take about 5-6 good-looking cut rings. One you’re
done, crank the oven to 400 degrees.
2- Finely crunch up your plantain or cassava chips in a plastic bag or on a flat
cutting board (I use my magic bullet). FYI, they must be breadcrumb
3- Dredge the naked onion rings in the Arrowroot Starch and shake off the
extra clumps. Then dunk the Arrowroot Starch in the almond milk quicklydon’t
let them sit for more than 3 seconds.
4- Next, coat the rings in the ground up breadcrumb looking chips and place
nicely on baking sheet pan.
5- Once all of the rings are on the pan, drizzle the coconut oil evenly on top of
each Ring-This will help crisp up the crumbs. After each ring is equally
covered, put in the oven for 10-15 minutes depending on the thickness of the
Tortilla Soup with Plantain Chips
1 oz dried ancho or pasilla negro chiles (approximately two peppers)
2 cups chicken broth, divided
28 oz can diced tomatoes, divided
3 garlic cloves
½ cup cilantro, fresh
2 tablespoons lime juice
1 tablespoon olive oil
1 ½ cups white onion, diced
1 poblano pepper, deseeded and diced
1 teaspoon dried oregano
1.5 teaspoons sea salt
1 cup water
2 cups cooked shredded chicken
4.5 ounce bag Artisan Tropic Plantain Strips
1- Heat a small skillet to medium heat and cut open the dried chiles and remove the seeds and then tear them in to large pieces and toast them for about 3 minutes.
2- Place the toasted chiles in a blender with one cup of broth and diced tomato. Then add the garlic, cilantro and lime and blend until mixture is smooth.
3- Heat a large soup pot to medium heat and add the olive oil. Once the oil is heated add the onion and poblano peppers and sauté for about five minutes or until onions are translucent.
4- Add the remaining tomato and chicken broth and stir. Add the blended chile sauce, salt, oregano and water and then place a lid on the soup and let simmer for 20-25 minutes.
5- Add the shredded chicken and let simmer for another five minutes.
6- Grab a handful of Artisan Tropic Sea Salt Plantain strips and place them in a zip lock bag and use the palm of your hand to crush them in to tiny pieces.
7- Scoop about a ¼ cup of crushed chips in the bottom of soup bowl. Ladle the soup on top of the crushed plantains and then serve with more cilantro, lime and plantain strips.
PLANTAIN CHIP NACHOS
1 6 oz can tomato paste
2/3 cup raw apple cider vinegar
1 Tbsp balsamic vinegar
½ cup blueberries
1 tsp ancho chili powder
1 tsp chili powder
½ tsp oregano
½ tsp salt/pepper
2 garlic cloves
1 6 oz can tomato paste
1lb boneless, skinless chicken thighs
1 Tbsp olive oil
½ tsp sea salt
½ tsp black pepper
Sea salt plantain strips
½ -1 cup BBQ chicken, chopped
1/2 cup red pepper
1/4 cup red onion
1/2 cup red cabbage
5 oz goat cheese (optional)
1/2 cup red cabbage
1- BBQ Sauce
2- Place all ingredients in a high speed blender and blend until smooth.
3- Pour mixture through a sieve and into a sauce pan. Let the sauce lightly simmer on medium heat for approximately 10 minutes.
5- Preheat grill to 450. Toss chicken in olive oil, salt and pepper.
6- One grill is preheated place the chicken on and sear on one side for 2-3 minutes and flip.
7- Baste the chicken with bbq sauce and cook for 2-3 minutes and flip the chicken over.
8- Repeat the process until chicken registers around 165.
9- Let the chicken set for a few minutes and then finely chop and toss with a tablespoon of sauce.
11- Preheat oven to 425.
12- Layer the plantain strips in a cast iron pan or on a baking sheet with parchment paper. Top with chicken, red peppers, onions, and goat cheese.
13- Cook the nachos for approximately 10 minutes or until cheese has melted.
” You can make one big pile of nachos or make several individual size nachos. I love using my six inch cast iron pan for individual portions.”
By Jessi’s Kitchen