2025-01-03 Weekly Specials

Meat & Seafood

Tequila Lime Chicken Breast

Regeneratively raised, USDA choice grade, humanely handled beef with no antibiotics or hormones. Save $2 lb

Prepared in house with 100% vegetarian fed chicken. No antibiotics ever. Save $3 LB Kenai

Previously frozen. Save $2 lb

This wholesome and healthy chicken soup is packed with anti-inflammatory ingredients like turmeric, ginger, shiitake mushrooms, garlic and cayenne, making it the perfect detox solution after the holidays. We use a Market roasted chicken for easy assembly.

Serves: 4

Difficulty: Easy

Diet: GF

Ingredients:

1 onion, diced

3 cloves garlic, minced

4 T ginger, minced

2 T safflower oil

Prep time: 15 minutes

Cook time: 30 minutes

¼ lb. shiitakes, stemmed and sliced ¼” thick

1 T ground turmeric

6 c. chicken stock (or vegetable)

1/2 t cayenne, or to taste

8 oz. Roasted chicken, chopped (or sub tofu)

4 oz. Napa cabbage, cut in ¼” strips

4 oz. bok choy, cut in short ¼” strips

1 lemon, juice + zest

2 t salt

1 T sesame oil, optional

2 T cilantro, chopped

2 oz. Beech mushrooms

3-4 hot chilies, to taste, chopped

4 T green onion, chopped

Steps:

• Stem and slice the shiitake mushrooms.

• Sauté onion in oil until softened in large soup pot, 5 min.

• Add garlic, ginger, shiitake mushrooms, turmeric and cayenne and sauté until fragrant, 1 min. Add stock and bring to a simmer. Add cabbage, bok choy and Beech mushrooms (torn). Continue to simmer until greens are tender, 10 min. Stir in lemon juice, salt and sesame oil.

• Serve hot. Garnish with lemon zest, cilantro, chilies and green onion.