Recipes

Ingredients

• 2 Tbsp +1 tsp vegetable or canola oil, for cooking
• ½ medium white onion, cut into a small dice
• 1 Tbsp. grated ginger
• 1 Tbsp. chopped garlic
• 1 lb. ground chicken
• 1 Tbsp. brown sugar
• 1 Tbsp. fish sauce
• ¼ cup cleaned cilantro leaves, lightly chopped
• Salt and pepper, to taste.

• 1 package Citarella Peeled & Cut Butternut Squash
• 2 Tbsp. vegetable or canola oil
• 1 pack of Citarella pre-sliced Shiitake Mushrooms
• ½ medium white onion, cut into a small dice
• 1 Tbsp. chopped garlic
• 1 Tbsp. grated ginger
• 1 cup dry white wine or mirin
• 3 cups Citarella Chicken Bone Broth
• 1 can full-fat coconut milk
• 1 Tbsp. soy sauce
• 2 tsp. fish sauce
• 1 Tbsp. lime juice
• 1 piece of lemongrass, cut in 2
• 1 package of baby spinach
• Salt and pepper, to taste
• ½ cup cleaned cilantro leaves (optional)

Instructions

1. In a small sauté pan, add 1tsp of the oil and cook the onions over medium heat until translucent and cooked-through. Remove from the pan and cool.
2. In a medium-size mixing bowl, add all of the ingredients except the remaining oil. Mix until fully combined.
3. Using your hands, form approx. 2-inch meatballs. Heat the remaining 2 tbsp of the oil on medium heat in a large sauté pan and brown the meatballs evenly on all sides. Cook until golden-brown, 8-10 minutes. Transfer to a plate or baking sheet.

1. Preheat oven to 350°F.
2. Toss the butternut squash with 1 Tbsp. of the oil. Place the squash on a baking sheet, spread evenly, and bake until golden-brown, about 15-20 minutes. Remove from the heat.
3. In a medium-large Dutch oven, heat the remaining 1 Tbsp. of oil over medium heat. Add the shiitakes and cook until light brown, then add the onions, garlic, and ginger and cook until translucent. (3-5 minutes)
4. Add white wine. Cook 5-7 minutes, then add the other ingredients except for the spinach and butternut squash. Simmer 20 minutes. Remove the lemongrass. Add spinach, butternut squash, and meatballs. Season with salt and pepper to taste. If you’d like, stir in the cilantro leaves and serve.