Recipes

Zippy Zuchini with Chipotle Chicken

grilled with mushrooms and peppers plus fresh mango salsa

Zippy Zuchini with Chipotle Chicken

grilled with mushrooms and peppers plus fresh mango salsa

INGREDIENTS

4 Tribalí Chipotle Chicken Patties
8 ounces baby bella mushrooms, sliced in half
1 zucchini, sliced into ½ inch rounds
1 red bell pepper, stem and ribbing removed, sliced into 1-inch pieces
1 poblano pepper, stem and ribbing removed, sliced into 1-inch pieces
avocado oil, for drizzling
juice of ½ lime
lime slices, for serving
fresh parsley, for garnish
sea salt and freshly ground black pepper

MANGO SALSA

1 ripe mango, diced
¼ cup diced red onion
1 small garlic clove, minced
½ cup chopped cilantro
1 small jalapeño, sliced (less if sensitive to spice)
juice and zest of 2 limes

METHOD

Make the Mango salsa: In a small bowl combine the mango, red onions, garlic, cilantro, jalapeño and lime juice and zest. Set aside.

Heat a grill pan to high heat. In a large bowl, toss the mushrooms, zucchini, red pepper and poblano pepper with a drizzle of avocado oil and a few pinches of salt and pepper. Place onto the hot grill pan and let cook, without touching for 6 minutes. Use tongs to flip the vegetables and continue to cook for another 4 to 6 minutes or until the vegetables are tender and nice grill marks are formed. Remove from the heat and squeeze lime juice over the vegetables.

Cook the Tribalí Chipotle Chicken Patties according to package directions. If your grill pan is large enough, they can be cooked next to the vegetables.

Assemble plates with Chipotle Chicken Patties and the grilled vegetables. Top with mango salsa and garnish with fresh parsley. Serve with lime slices.

Serves 4

Tex-Mex Salad with Chipotle Chicken

with roasted sweet potatoes, fresh pico, and chili-lime dressing

Tex-Mex Salad with Chipotle Chicken

with roasted sweet potatoes, fresh pico, and chili-lime dressing

INGREDIENTS

4 Tribalí Chipotle Chicken patties
2 medium sweet potatoes, cubed
avocado oil, for drizzling
6 cups baby arugula
2 cups shredded red cabbage
1 serrano chile, thinly sliced
¼ cup pepitas
1 large avocado, pitted and diced into ½-inch cubes
lime slices, for serving
sea salt and freshly ground black pepper

CHILE-LIME DRESSING

2 tablespoons avocado oil
1 garlic clove, minced
juice and zest of one lime
½ teaspoon maple syrup
1 teaspoon chile powder
sea salt and freshly ground black pepper

FRESH TOMATO PICO DE GALLO

2 medium tomatoes, diced
¼ cup diced red onion
1 small garlic clove, minced
½ cup chopped cilantro
sea salt and freshly ground black pepper

METHOD

Preheat the oven to 425°F and line a baking sheet with parchment paper. Place sweet potatoes on the baking sheet, toss with a drizzle of avocado oil and a few pinches of salt and pepper, and spread evenly on the pan. Bake for 35 minutes or until golden brown around the edges.

Make the Chile lime dressing: In a small bowl, whisk together the avocado oil, garlic, lime juice, maple syrup, chile powder and a pinch of salt and pepper. Set aside.

Make the tomato pico de gallo: In a medium bowl, toss together the tomatoes, red onions, garlic, cilantro and a pinch of salt and pepper. Set aside.

Cook the Tribalí Chipotle Chicken Patties according to package directions.

In a large bowl combine the arugula, cabbage, jalapeños and sweet potatoes. Add half of the chili-lime dressing and toss. Add more dressing to taste.

Assemble bowls with Chipotle Chicken patties and arugula salad. Top with pepitas and diced avocado, and serve with pico de gallo and lime slices.

Serves 4

Shiitake Bok Choy with Umami Beef Patties

sautéed with ginger, sesame, and chilies plus pickled onions

Shiitake Bok Choy with Umami Beef Patties

sautéed with ginger, sesame, and chilies plus pickled onions

INGREDIENTS

4 Tribalí Umami Beef Patties
1 tablespoon ghee, divided
8 ounces shiitake mushrooms, sliced
4 baby bok choy, sliced into halves or quarters, depending on size
Coconut aminos, for drizzling
½ teaspoon sesame oil
1 tablespoon sesame seeds
¼ cup mint leaves
red pepper flakes, optional

PICKLED ONIONS

½ small red onion, thinly sliced

white wine vinegar (enough to cover the onions in a jar)

drizzle of maple syrup

pinch of sea salt

METHOD

Make the Pickled onions by placing the sliced onions in a jar. Add white wine vinegar, a drizzle of maple syrup and a pinch of salt. Cover and chill for 1 hour or overnight. Store any extra in the fridge for up to 2 weeks. Drain before serving.

Heat ½ tablespoon of ghee in a large skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally, about 8 minutes. Remove from heat and transfer to a large plate. Wipe out the pan and return it to stove, turning the burner to medium-low heat. Add another ½ tablespoon of ghee, then add the bok choy and stir to coat with the ghee. Cover and cook for 4 minutes or until they begin to wilt. Turn the bok choy and continue cooking, covered, 4 minutes more or until tender. Add a few tablespoons of water if they begin sticking to the bottom of the pan. Transfer the bok choy to the plate with the mushrooms and drizzle lightly with coconut aminos and the sesame oil.

Cook the Tribalí Umami Beef Patties according to package directions.

Assemble bowls with Umami Beef Patties, mushrooms, bok choy, and sesame seeds. Top with the pickled onions. Garnish with mint leaves and red pepper flakes if desired.

Serves 4

Cauliflower Rice with Umami Beef Patties

with broccolini, carrots, almonds, and orange-sesame dressing

Cauliflower Rice with Umami Beef Patties

with broccolini, carrots, almonds, and orange-sesame dressing

INGREDIENTS

4 Tribalí Umami Beef Patties
1 tablespoon ghee
½ cup carrots, finely diced
¼ cup chopped scallions
1 small head of cauliflower, riced, about 4 cups
1 bunch broccolini, coarse bottom parts of the stems removed
⅓ cup sliced almonds
¼ teaspoon red pepper flakes, optional
microgreens, optional as a garnish
sea salt and freshly ground black pepper

ORANGE-SESAME DRESSING

1 tablespoon fresh orange juice
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon Coconut aminos
½ teaspoon minced ginger
1 garlic clove, minced
sea salt and freshly ground black pepper

METHOD

Make the Orange sesame dressing: In a small bowl, whisk together the orange juice, sesame oil, rice vinegar, aminos, ginger, garlic, and pinches of salt and pepper. Set aside.

Heat the ghee in a large skillet over medium heat. Add the carrots and cook, stirring, for 6 to 8 minutes or until they become tender but still have a bite. Add the scallions, stir and cook for 2 more minutes. Add the cauliflower rice, a few generous pinches of salt and pepper, and cook, stirring, for 5 more minutes or until the cauliflower is lightly cooked but not mushy. Remove the skillet from the heat and stir in half of the dressing.

Cook the Tribalí Umami Beef Patties according to package directions.

In a steamer basket over boiling water, steam the broccolini for 4 to 5 minutes or until tender but still bright green.

Assemble bowls with Umami Beef Patties, cauliflower rice-carrot mixture, and broccolini and drizzle with the remaining dressing. Top with sliced almonds and red pepper flakes if desired. Garnish with a few microgreens.

Serves 4

Zucchini Noodles with Mediterranean Beef Patties

with cherry tomatoes, basil, mint, and lemon-dijon vinaigrette

Zucchini Noodles with Mediterranean Beef Patties

with cherry tomatoes, basil, mint, and lemon-dijon vinaigrette

INGREDIENTS

4 Tribalí Mediterranean Beef Patties

3 medium zucchini, spiralized

1 cup cherry tomatoes, sliced in half

½ packed cup fresh basil, torn

¼ packed cup fresh mint

1 large avocado, thinly sliced

zest of one small lemon — or make pretty curls with a cocktail peeler

microgreens, optional as a garnish

sea salt and freshly ground black pepper

DRESSING

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 garlic clove, minced

½ teaspoon Dijon mustard

¼ teaspoon maple syrup

⅛ teaspoon sea salt

METHOD

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, dijon mustard, maple syrup, and sea salt. Set aside.

In a medium bowl, combine the zucchini, tomatoes, basil, mint and pinches of salt and pepper. Add half of the dressing, toss, and set aside.

Cook the Tribalí Mediterranean Beef Patties according to package directions.

Turning to the zucchini-tomato mixture, drain any excess liquid from the bottom of the bowl. Then season to taste with the remaining dressing as desired.

Assemble bowls with Mediterranean Beef Patties, zucchini-tomato mixture, and slices of avocado. Garnish with lemon zest and a few microgreens.

Serves 4

Lemony Asparagus with Mediterranean Beef Patties

sautéed with artichokes and mint, and topped with Paleo pesto

Lemony Asparagus with Mediterranean Beef Patties

sautéed with artichokes and mint, and topped with Paleo pesto

INGREDIENTS

4 Tribalí Mediterranean Beef Patties

½ to 1 tablespoon extra-virgin olive oil

1 bunch asparagus, tough ends removed

10 to 14 ounces artichoke hearts, halved (jarred or canned)

1 tablespoon fresh lemon juice

¼ cup mint leaves
lemon wedges, for serving

red pepper flakes, optional

sea salt and freshly ground black pepper

PALIO PESTO

½ cup pepitas

1 garlic clove

2 tablespoons fresh lemon juice

2 cups fresh basil

¼ cup extra-virgin olive oil

sea salt and freshly ground black pepper

METHOD

Make the Paleo pesto: In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add lemon juice and basil and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings.

Heat the bottom of a large skillet with ½ to 1 tablespoon of olive oil over medium heat. Add the asparagus and let cook for 1 minute. Add ½ inch of fresh water to the pan and cook, covered, 6 to 8 minutes or until just tender. During the last 2 minutes of cooking, add the artichoke hearts, 1 tablespoon fresh lemon juice and a pinch of salt and cook until warmed through.

Cook the Tribalí Mediterranean Beef Patties according to package directions.

Assemble plates with Mediterranean Beef Patties, asparagus, artichokes, and mint leaves. Sprinkle with red pepper flakes if desired. Top each patty with a scoop of pesto and serve with lemon wedges.

Serves 4