The Sunworks Blog

 

Herb Italian Wedding Meatball Soup
Author: 
 
Ingredients
  • For the soup…
  • 2 Tbsp coconut oil
  • 1 –cup fresh basil, chiffinade
  • 1 cup fresh parsley- chiffinade
  • ¼ cup fresh dill, minced
  • 2 Tbsp fresh thyme, minced
  • 1 tsp paprika
  • ¼ tsp cayenne (optional)
  • 2 cups navy beans, soaked overnight and cooked in kombu
  • 1 piece kombu
  • 4 leeks, half moon sliced
  • 4 celery sticks, half moon sliced
  • 4 carrots, sliced
  • 4 cloves garlic, minced
  • 1 Tbsp celtic sea salt
  • 6-8 cups homemade chicken stock
  • 1 bunch kale, de-stemmed and chiffinade
  • 1 bunch collard greens, de-stemmed and chiffinade
  • ½ lemon, juiced
  • For the meatballs…
  • 2 lbs Sunworks Farms Organic Free Range ground bison
  • 1 ½ celtic sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Sunworks Farms Organic Free Range eggs
  • ¼ cup parsley, minced
Instructions
  1. Fill a soup pot with water and add soaked navy beans and kombu. Cook for 45 min to 1 hour or until beans are tender but not mushy. Drain water and remove kombu. Set beans aside.
  2. Melt the coconut oil in a soup pot over medium heat.
  3. Add the onion, celery and carrots then stir for two minutes. Next add the garlic, herbs, spices and salt -stir to combine.
  4. Add the navy beans and chicken broth and bring broth to a simmer.
  5. Form the meat into 1 inch balls and drop them into the soup.
  6. Let the soup mixture simmer uncovered for 20-30 minutes until the meatballs are cooked and flavors have combine. Tear the cleaned kale and collards from the hard stem and chiffinade- add to the pot.
  7. Season with fresh lemon juice and parsley.
  8. Serve and enjoy!

 

Oriental Wings
Author: 
 
This is my favourite wing recipe as it is extremely simple to prepare and tastes delicious. I have made this recipe so many times that I do not measure the garlic and ginger any more so feel free to add more if you like garlic or ginger, it still tastes great with lots of the spices.
Ingredients
  • Approx. 3 lbs split tip less chicken wings
  • 1 cup Braggs Soy Sauce
  • ½ cup Water
  • ½ cup Brown Sugar
  • ¼tsp Garlic Powder
  • ¼tsp Ginger
Instructions
  1. Pre heat oven to 325F
  2. Place wings in a single layer in a large roasting pan or glass cake pan.
  3. Mix soy sauce, water, brown sugar, garlic and ginger in a separate bowl. Pour sauce over chicken wings. Place in oven uncovered and cook for 1½ to 2 hours until wings are tender. Turn chicken pieces after3/4 of an hour.

SMOKY CRANBERRY WINGS
Author: 
Serves: 4
 
This is one of our favourites. It works well with pork as well – chops or ribs. You can also grill the wings first; then pour the sauce over and bake to finish.
Ingredients
  • SPICE RUB:
  • 2 tablespoons sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons celery salt
  • 2 teaspoons garlic powder
  • 2 teaspoons pepper
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground chipotle chile powder (optional)
  • 2 pounds Sunworks Farm chicken wings
  • SAUCE:
  • ¾ cup cranberry sauce
  • ½ cup maple syrup
  • ¼ cup cranberry juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon orange liqueur
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 425°F.
  2. Mix spice rub ingredients together, then toss with chicken wings in a Ziploc bag to coat. Bake the wings on a shallow baking pan for 10 to 15 minutes or until the skin starts to get crisp. Whisk together sauce ingredients in a small pot over medium heat until the cranberry sauce melts and the sauce is smooth. Pour sauce over wings and toss them to evenly coat; turn oven down to 350°F and continue baking until wings are cooked through, approximately 20 minutes.
  3. For more information on their cook book go to their website at http://www.2clevercooks.com/

 

Saffron Rice with Beef and Chicken Liver
Author: 
Serves: 4
 
If you’re not sure how to incorporate Sunworks Certified Organic & Free Range Farm chicken liver into your diet- her’s a great recipe to get you started! Enjoy!
Ingredients
  • 1 Tbsp ghee
  • 1 head organic cauliflower
  • 1 tsp celtic sea salt
  • 1 white sweet potato, peeled, small diced and steamed
  • 3 ounces sunworks farms chicken liver minced
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • pinch saffron threads
  • 1 bunch parsley
  • 1 pound organic sunworks farms ground beef
  • 1 lemon, juiced
Instructions
  1. Heat a large skillet and add ground beef and brown- about 5 min. Remove from skillet and set aside.
  2. Add ghee , onion and saffron. Saute until translucent. Add garlic and chicken liver and stir to combine.
  3. Add cauliflower, ground beef and cook for 5 min or until cauliflower is done. Stir in parsley and season with lemon juice. Enjoy!

 

Sunworks Farm Chicken Sausage wrapped in Nori Sheets
Author: 
Serves: 1-2
 
Sunworks farms chicken sausage wrapped in Nori sheets with avocado, steamed kale, fresh basil and smoked black pepper. If you’re on the Paleoithic Diet and you’re missing wraps- this recipe is especially for you!
Ingredients
  • 4 nori sheets
  • 1 package sunworks farms chicken salami
  • 1 hass avocado
  • 6 stems green kale, steamed
  • 1 package fresh basil
  • ½ tsp smoked black pepper
  • celtic sea salt to taste
Instructions
  1. Place two nori sheets on a cutting board and lay steamed kale, chicken salami, avocado slices and fresh basil. Sprinkle with smoked pepper and sea salt. Roll up and enjoy!!
  2. Source- Jinger Healing Foods