Brand Recipes
Marry Me Chicken
- Serves: 4
- Prep time: 10 min
- Cook time: 20-25 min
Ingredients
Chicken
- 4 chicken breasts (or 6 thighs), pounded slightly for even cooking
- Salt & black pepper
- 1 tsp paprika (optional)
- 2 tbsp olive oil
- 1 tbsp butter
Sauce
- 3–4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup sun-dried tomatoes (drained & sliced)
- ½ tsp chili flakes (adjust to heat level)
- ½ cup grated Parmesan
- 1 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning
- Fresh basil, chopped (for garnish)
Instructions
1. Season & Sear
- Season chicken with salt, pepper, and paprika.
- Heat olive oil and butter in a skillet over medium-high.
- Sear chicken 4–5 minutes per side until golden (doesn’t need to be fully cooked).
- Remove chicken and set aside.
2. Make the Sauce
- In the same pan, add garlic and sauté for 30 seconds.
- Pour in chicken broth, scraping the brown bits.
- Add heavy cream, sun-dried tomatoes, chili flakes, oregano, and thyme.
- Stir in Parmesan until melted and smooth.
3. Combine & Simmer
- Return the chicken to the pan.
- Simmer uncovered for 10–12 minutes, until the sauce thickens and the chicken is cooked through.
- Taste and adjust salt, pepper, and heat.
4. Serve
- Garnish with chopped basil.
- Serve with: Mashed potatoes, Buttered pasta, Rice pilaf, Crusty bread.
Beyond Beef Tacos
- Serves: 8
- Prep time: 5 min
- Cook time: 10 min
Ingredients
- 1 lb Beyond Beef
- ½ cup tomato sauce
- 1 tablespoon chili powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon oregano, minced
- ¼ teaspoon garlic, minced
- ¼ cup onion, small dice
- ⅛ teaspoon cinnamon, optional
- ⅛ teaspoon red pepper flakes, optional
- ⅛ teaspoon paprika, optional
- ⅛ teaspoon coriander, optional
- 8 soft corn tortillas
- ½ cup cheddar cheese (plant-based options available)
- Avocado halves
- ½ cup lettuce, shredded
- ½ bunch cilantro, rough chop
- 1 tomato, small dice
- 5 limes, sliced
Directions
- In a large sauté pan, over medium heat, add Beyond Beef® and cook for 5 minutes.
- Add tomato sauce and seasoning.
- Simmer for about 2-3 minutes
- Heat the corn tortillas until slightly browned.
- Add the mix onto the corn tortillas.
- Garnish with cheddar cheese, Avocado slice, lettuce, cilantro, tomato, and lime.
Mushroom Bolognese
- Serves: 4
- Prep time: 45 min
- Cook time: 5 min
Ingredients
- 4 cups Mushroom Bolognese Sauce (recipe below)
- 4 cups high-protein rotini pasta
- 2 cups baby spinach
- 4 tbsp fresh parsley, chopped
- Black pepper, to taste
Mushroom Bolognese Sauce
- 2 tbsp avocado oil
- 2 cups crimini mushrooms, diced small
- ¼ cup carrots, diced small
- ½ cup yellow onion, diced small
- 1 whole bay leaf
- 1 ½ tbsp garlic, minced
- 1 tbsp tomato paste
- 2 tsp Italian seasoning
- ½ cup low sodium vegetable stock
- 1 (10oz) bag of Beef Mince
- 1 cup no salt added crushed tomatoes
- ¾ tsp kosher salt
Directions
1. Prepare the Mushroom Bolognese Sauce.
- Heat a small heavy-bottom sauce pot with 1tablespoon avocado oil over medium heat.
- Add the mushrooms and caramelize for 3-4minutes.
- Add the remaining 1 tablespoon of avocado oil, carrots, onion and bay leaf and let sit for 2-3 minutes
- Add the garlic and cook for 1 minute, stirring as needed.
- Add the tomato paste and Italian seasoning, stir to combine, and cook for 1 more minute.
- Pour in stock and scrape up any stuck bits from the bottom of the pan with a spatula.
- Add in the Beef Mince, crushed tomatoes (with their juice) and salt.
- Bring to a fast boil, stir and immediately reduce to a simmer.
- Remove the bay leaf and cook uncovered for 10-15 minutes.
- Adjust seasoning, if needed.
2. Prepare pasta
3. Cook pasta according to package directions.
4. Reserve 2 tablespoons of pasta water.
5. In a sauté pan over medium heat, combine the cooked pasta, 4 cups of the mushroom
bolognese, the reserved pasta water and the spinach.
6. Cook for 1 minute.
Serving
Split into 4 bowls and garnish with fresh parsley and black pepper, if desired.
Oven Baked Beef Brisket
- Serves: 6-8
- Prep time: 15 min
- Cook time: 3 – 5 hrs
Ingredients
Brisket
- 1.5–2.5 kg beef brisket (flat or point cut)
- 2 tbsp olive oil
- Salt & black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp chili flakes (optional)
Braising Liquid
- 1 large onion, sliced
- 4 garlic cloves, smashed
- 1 cup beef broth
- 1 cup crushed tomatoes (or passata)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar or balsamic
- 1–2 bay leaves
Instructions
1. Prepare the Brisket
- Pat brisket dry.
- Mix salt, pepper, paprika, garlic powder, onion powder, thyme, oregano, and chili flakes.
- Rub thoroughly over the brisket.
2. Sear (Optional but Recommended)
- Heat the olive oil in a heavy oven-safe pan or Dutch oven.
Sear brisket 3–4 minutes per side until browned. - Remove and set aside.
3. Build the Braising Base
- In the same pot:Add onions and sauté until soft (5 minutes).
- Add garlic for 1 minute.
- Add broth, tomatoes, Worcestershire, soy sauce, and vinegar.
- Stir and bring to a simmer.
4. Slow Cook
- Return the brisket to the pot (fat side up).
- Add bay leaves.
- Cover with foil or lid.
- Cook in a 150°C oven for 3.5–5 hours, depending on size.
- Small brisket (1.5 kg): ~3.5 hours
- Larger brisket (2–2.5 kg): 4–5 hours
- It’s done when it’s fork-tender and slices easily.
5. Rest & Slice
- Let brisket rest 20–30 minutes.
- Slice against the grain for max tenderness.
6. Make the Sauce
- Skim excess fat.
- Reduce the cooking liquid on the stovetop until slightly thickened.
- Optionally blend for a smoother gravy.
Serving Ideas
Creamy mashed potatoes, roasted vegetables, buttered rice, fresh baguette, Afgan salad or coleslaw.