Varsity Grill Episode 1 – Healthy Italian Classics (VIDEO)

RECIPES:

GRASS-FED BEEF & VEGGIE BOLOGNESE
Ingredients — Makes 10-12 servings
2lbs 85-90% lean Grass Fed Beef
4-28oz can organic whole peeled tomatoes
1-cup Green Beans Chopper
1-cup Green Bell Pepper
½-cup carrots diced
1-cup zucchini chopped
½-cup onion chopped
5-7 cloves of garlic diced
1-cup chopped basil
Some fresh thyme chopped
Some fresh sage chopped
1tbsp of dried Italian herb mix
Some hot pepper flakes
Salt & pepper
3-4-tbsp of olive oil
2-cups water

Heat large cast iron Dutch oven over medium-high heat. Brown ground beef for 3-4min and season with some of the Italian seasoning, salt & pepper. Remove beef when cooked. Add olive oil, onion, bell pepper, and carrots and cook for 2-3min. Add garlic, and rest of veggies cook for 1-2min. Add beef back to mix. Add tomatoes, herbs, and water to pot. Season with salt & pepper. Bring to boil then reduce heat to simmer. Cook partially covered for up to 2hours until desired thickness. Re-season with salt & pepper. Add hot pepper flake to give it a kick!

ORGANIC CHICKEN CACCIATORE WITH OLIVES & ORANGES
Ingredients — Makes 4-6 servings
1-cup up 2.5-3.5lb organic chicken
1-cup sliced zucchini
1-cup red/orange/yellow bell peppers sliced into rings
1/2 –cup of onions sliced
6-8-whole garlic cloves
½-cup mixed olives
1-large naval or cava cava orange sliced thin
1-28oz can chopped organic tomatoes
½ cup chopped fresh herbs (basil, tyme, rosemary)
3-tbsp olive oil
Some dried Italian herb mix

Marinate chicken with one clove of garlic diced, some of the dried herb mix, olive oil, some orange juice, and the zest of one orange. Mix and let marinade for up to 12hrs but at least 30min. Heat oven to 425°. In a deep cast iron pan drizzle some olive oil and place zucchini, peppers, garlic, and onions on the bottom of the pan. Arrange chicken on top. Cover with tomatoes, herbs, dried herbs, and olives. Place orange slices on top of chicken. Season with salt & pepper. Cover with aluminum foil and bake for 45min-1hour.

BAKED GUILTLESS CHICKEN PARMESAN
Ingredients — Makes 4-6 servings
4-6 organic chicken breasts pounded ½ inch thick
½ cup quinoa flour
½ cup garbanzo bean flour
3-large eggs
1tbsp Italian herb mix
¼ tsp paprika
Salt & Pepper
A handful of fresh basil
4-6 sage leaves
3-tbsp olive oil
4-6 slices of extra sharp provolone cheese

Preheat oven to 425°. Pound chicken to tenderize and even thickness. Mix flours with some Italian herb mix, paprika, salt & pepper in a dry shallow dish. Wisk eggs in a second shallow dish and season with salt & pepper. Heat large skillet over medium-high heat with 3tbsp olive oil. Dredge chicken into egg wash then into flour mix removing any excess flour. Cook in skillet until golden brown but not fully cooked. Remove partially cooked chicken from skillet and place on a large sheet pan lined with parchment paper. Place 1 basil and 1 sage leave on each breast. Cover with provolone cheese. Bake chicken for 10-15min in oven until cooked. Watch cheese does not burn.