Prep Time: 15 Minutes

Cook Time: 10 minutes plus time for the instant pot to pressurize

Ingredients:

2 Inches of peeled ginger minced

1 Yellow Onion

1 Butternut squash peeled, cut into 2 inch chunks

1 Bag of carrots washed and chopped

1 Tablespoon salt

1 Teaspoon pepper

1 Tablespoon oil (olive or avocado)

1 Tablespoon fresh thyme

3 Cloves of garlic pressed

4 Cups of chicken stock

1/2 Cup of full fat coconut milk

Directions:

1. Turn the Instant Pot on sauté and add the oil, onion, salt, and pepper.
2. Sauté until onions are soft and translucent.
3. Add thyme, handful of of carrots, and a handful of squash.
4. Sauté for 5 minutes stirring irregularly.
5. Add chicken stock , the rest of the veggies, minced garlic and ginger.
6. Put the lid on the instant pot, press manual or pressure cook and set the timer for 10 minutes.
7. When the timer beeps, manually release the steam through the vent.
8. Using an immersion blender, blend until smooth. Add coconut milk and blend for 10 more seconds.

Notes: If you are cooking this in a stock pot, follow directions up to step 6. At step 6 put a lid on the pot and let the veggies simmer until the squash and carrots are soft which is about 20 minutes. Then blend with an immersion blender or ladle into a regular blender.

Prep Time: 2-3 minutes

Cook Time: 5-7 minutes

Ingredients:

1 bag of Shishito peppers

1 TBSP olive oil

Flaky sea salt

1/3 cup Mayo

Juice of half a Lime

1-2 TBSP Sriracha

Directions:

1. Wash Shishito peppers in a colander in the sink.
2. Heat olive oil in the cast iron skillet on the stove on medium/high.
3. Add the peppers to the skillet arranging them so they all touch the bottom of the pan.
4. In a small bowl combine mayo, lime juice and sriracha. Add more or less sriracha depending on how spicy you want it.
5. Stir the peppers so they are evenly blistering on both sides.
6. Once they have black/brown blistered spots on both sides and have slightly softened, take them out of the skillet and put them on a plate.
7. Sprinkle peppers with salt.
8. Serve with sriracha mayo as a dipping sauce.

Prep Time: 15 minutes

 Cook Time: 45 minutes

Ingredients:

2 TBSP Olive Oil

1 Large Onion finely chopped

1 Bag of Carrots chopped (roughly 3 cups)

2 Cups Celery chopped

3 Cloves of Garlic minced

½ inch of Ginger grated

1 TBSP Fresh Thyme (minced)

1-2 tsp Kosher Salt

1 ½ Cartons (32 oz) Bone Broth (add more as needed)

4 Bay Leaves

1 Pound of Cooked Chicken

Juice of 1 Lemon

(1/2 bunch of diced Kale optional)

Directions:

1. In a stockpot heat olive oil on medium heat.
2. Add onions and sauté until soft.
3. Add ginger and garlic, stir for 1 minute or until aromatic.
4. Add celery, carrots, thyme, and salt. Sauté for 3-5 minutes until the celery starts to soften.
5. Add the bone broth and bay leaves and bring to a boil with the pot uncovered.
6. Lower the pot to a simmer and cover. Simmer for 10-15 minutes.
7. When the carrots are soft, add the cooked chicken and lemon juice (and Kale is using).
8. Return to a boil and cover for 5 minutes.
9. After 5 minutes take off the heat and let cool.

Note: You may need to add more broth depending on if you add Kale. If you add Kale to your soup, add ½ to ¾ cup more bone broth.