Nightshade-Free Sloppy Joes

Serves 4

2 7oz cans carrots, drained
3 Tbsp rice vinegar
¼ cup coconut palm sugar
2 tsp garlic salt
2 tsp onion powder
1 tsp molasses
1 Tbsp honey
2 Tbsp spicy brown mustard
1 Tbsp coconut aminos
1 cup water
1 lb ground beef (or ground turkey – ½ light, ½ dark)
1 small yellow onion, diced

Blend first 10 ingredients in a high speed blender or food processor, until smooth. Set aside.

Heat oil in a large skillet over medium heat. Add diced onions and cook until they start to sweat and soften, about 4 minutes. Add ground meat and cook until meat is browned and cooked through. Add sauce and let simmer 30 minutes, stirring occasionally. Add salt and pepper as need.

Braised Chicken Thighs with Carrots & Lemon

adapted from Southern Living
serves 4

8 bone-in, skin-on chicken thighs, trimmed (about 3 lbs)
2 tsp paprika
1 tsp salt, divided
1 tsp black pepper, divided
2 Tbsp salted butter (sub any oil)
1 lb large carrots, halved lengthwise and cut into 1 1/2-in long pieces
2 1/2 Tbsp arrowroot starch (can sub all-purpose flour or cornstarch)
2 cups chicken broth
4 thyme sprigs
1 lemon, sliced
3 cups hot cooked mashed potatoes for serving (optional)

Pat chicken dry with paper towels. Sprinkle chicken with paprika and 3/4 teaspoon each of salt and pepper. Melt butter in a large enamel-coated cast-iron skilled with lid over medium-high. Place half of chicken, skin side down, in skillet; cook until skin is golden brown, about 6 minutes. Remove chicken from skillet; repeat process with remaining chicken.

Add carrots to pan, and cook, stirring occasionally, until browned, about 7 minutes. Add arrowroot to skillet; cook, stirring often, 1 minute. Add broth, thyme, and remaining salt and pepper; bring to a boil. Place chicken, skin side up, on carrots. Partially cover with lid; reduce heat to medium-low, and cook until chicken is done, about 20 minutes. Remove thyme sprigs. Stir in lemons, and, if desired, serve over mashed potatoes.