INGREDIENTS

• 2 tablespoons butter
• 1/2 cup onion, chopped
• 1 clove garlic, minced or pressed
• 1 teaspoon ground turmeric
• 1 cup jasmine rice
• 2 cups chicken stock
• 1 teaspoon kosher salt
• 1 bay leaf

DIRECTIONS

1. Saute onion in butter over medium high heat until tender.
2. Add garlic and saute another minute.
3. Add remaining ingredients, bring to a boil, reduce to simmer, cover, and let cook for 20 minutes.
4. Remove lid, discard bay leaf, fluff, and serve.

Nutritional Information

INGREDIENTS

• 1 pound shrimp, peeled and deveined
• kosher salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup butter
• 1 lime, juiced
• 2 tablespoons chipotles in adobo sauce, minced
• 2 cloves garlic, minced or pressed
• 1 green onion, green and white parts minced
• 1/2 cup sour cream
• 1/4 cup Salsa Verde

DIRECTIONS

1. Season shrimp with salt and pepper.
2. Heat oil in a heavy skillet over medium high heat. When it begins to shimmer, add the shrimp. Cook until bright pink and almost cooked.
3. Stir in butter, 2 tablespoons lime juice, chipotles, garlic, and green onion. Let simmer and finish cooking. Remove from heat.
4. In a small bowl, combine sour cream, salsa verde, and 1 tablespoon lime juice. Season to taste with salt and pepper.
5. Serve over shrimp over rice drizzled with salsa verde cream sauce.

Nutritional Information

INGREDIENTS

• 1 pound broccolini, trimmed
• 1 tablespoon butter
• kosher salt, to taste
• pepper, to taste
• 2 tablespoons lemon juice

DIRECTIONS

1. Place broccolini in a lidded microwave safe dish.
2. Add 1/4 cup water, cover, and microwave for 3-4 minutes on high.
3. Drain, add butter, cover and let melt. Uncover, add lemon juice, and season with salt and pepper.

Nutritional Information