Any Day Pasta

  1. In a large saute pan, slowly brown the pancetta in the olive oil
  2. Add the garlic and allow to brown slightly
  3. Add the kale and stir
  4. Add the wine and allow to cook until most of the liquid is gone
  5. Add the chicken broth and heavy cream and reduce until it is sauce consistency
  6. Add cooked pasta and toss with parmesan and Any Day Chicken blend
  7. OPTIONAL: add 1/2 cup of crab meat to #6

Beet and Satsuma Salad

  1. Rinse the beets well. Toss with olive oil, salt and pepper and roast covered in a 400 degree oven for about 40 minutes. (It is curious, but sometimes beets take no time at all to cook, and sometimes they seem to roast forever. Check for doneness at 30 minutes. They should still be firm. We don’t want to roast them to mush…)
  2. Once the beets are cooked, allow to cool and peel them. You can keep them whole if they are small, or cut them in half or quarters.
  3. Toss beets with ricotta, pistachios, Satsuma sections, a little olive oil, lemon juice and salt and pepper.
  4. Serve!


    Any Day Pasta

    • 1/2 lb linguini (cooked in heavily salted water)
    • 2 tbs extra virgin olive oil
    • 1 cup diced pancetta
    • 2 clove of garlic, thinly sliced
    • 1.5 cup of washed and sliced kale (yes,’s delicious and nutritious)
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 1/2 cup heavy cream
    • 1 cup grated parmesan
    • 1 tbs Just Cook Any Day Chicken blend

    Beet and Satsuma Salad

    • 3 bunches of baby red beets (or a mix of Chioggia and gold)
    • 3/4 cup grated ricotta salata (although fresh ricotta can also work - it will just have a different consistency and flavor profile)
    • 1/2 cup toasted and chopped pistachios
    • 2 satsuma oranges, peeled and separated
    • 2 tbs extra virgin olive oil (invest in and use the good stuff for salads)
    • 1/2 lemon
    • salt and pepper to taste

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