Green Cheese Recipes

Steps:

• In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
• In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
• In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
• Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
• Add in the cheddar cheese and mix until well incorporated.
• Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
• Mix in the pasta and pour into a casserole dish.
• Top the macaroni with mozzarella and broil for 5 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Steps:

• Soak the seeds for at least 15 minutes.
• Place all ingredients in blender or food processor until well mixed and creamy.
• Serve with sprouted wheat crackers or flat bread. Enjoy!

Steps:

• Preheat the oven to 375 degrees F.
• In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
• Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
• Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.