Chicken Kale Quesadillas



  • 1 lb chicken thighs

  • 2 chopped sweet onions

  • 1 tomato, diced

  • 1 bunch kale

  • 4 flour tortillas

  • 3 cloves garlic

  • 1 lime

  • 2 tsp chili powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • Cheddar or Monterey jack cheese

  • 2 Bell peppers, 1 red and 1 green, diced

  • 2 tablespoon melted butter or olive oil

  • 3 tablespoon olive oil


  1. Dice your chicken into 1 inch cubes.

  2. Mix 1 tsp chili powder, 1 tsp cumin, paprika, salt, pepper, and 2 tsp olive oil in a small bowl and coat the chicken evenly to season.

  3. Cover and set chicken in the fridge.

  4. While the chicken marinades, prepare your salsa. Heat 2 tsp of olive oil in a pan with 1 of clove garlic and sauté the chicken for around 6 minutes, until it is cooked evenly.

  5. Transfer your chicken to a bowl or container.

  6. Next, begin to sauté the onions with the remaining olive oil.

  7. Once they begin to become translucent, add your garlic and season with salt, pepper, and the remaining chili and cumin powder.

  8. After 2 minutes, add your bell pepper, kale and tomato to the pan and cook for another 5 minutes, until the veggies are tender.

  9. Brush quesadilla with melted butter and heat in a clean skillet for 2 minutes. Fill with chicken, veggies, and top with cheese.

  10. Fold over into a half, and heat one side for around 2-4 minutes, until cheese melts.

  11. Top with salsa and serve.

For the salsa


  • 2 cucumbers

  • Onion

  • 1 bell pepper, diced

  • 2 tomatoes, diced

  • 2 cucumbers, peeled and diced

  • 3 tablespoons lime juice

  • ¼ cup fresh cilantro, chopped

  • 2 cloves garlic, finely diced

  • 2 tablespoon diced jalapeno

  • 1 onion, diced

  • 1 tablespoon EVOO

  • ¼ teaspoon salt

  • ¼ teaspoon pepper


  1. Make your vinaigrette in a large bowl with the lime juice, olive oil and seasoning.

  2. Add the remaining ingredients and combine to create your salsa.



Barbecue Chicken Drumsticks



  • 1lb chicken drumsticks

  • 1 tablespoon honey

  • ½ large yellow onion, sliced into thin strips

  • 1 cup BBQ sauce

  • Salt and pepper to taste


  1. Preheat oven to 350 degrees

  2. Combine drumstick, honey, BBQ sauce, onion, and salt/pepper in a ziploc bag. Shake to combine ingredients. Marinate for at least 15 minutes or, ideally, overnight

  3. Place in oven-safe pan and cook for 40-50 minutes at 350, or until internal temperature reaches 165 degrees

  4. Tent with foil and let rest 15 minutes before eating

*Have leftovers? Shred the chicken and pile onto a baguette for a delicious pulled chicken sandwich


Chicken Sofrito with Bell Peppers

Chicken Sofrito with Bell Peppers

Sofrito is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. This fragrant, flavorful sauce is the perfect compliment to the pasture-raised chicken thighs in this week's Omnivore and Localvore Packages!


  • 4 bone-in chicken thighs (defrosted and patted dry)

  • optional: your favorite spice rub for chicken, or, simple salt and pepper

  • 3 bell peppers, sliced into thin ribs

  • 1 container sofrito sauce from Joe's Kitchen

  • 1/2 of an onion, sliced into ribs

  • 2 tbsp. canola oil

  • salt and pepper to taste

  • Optional: Serve with cooked rice


  1. In a cast iron skillet on medium heat, heat oil until shimmering

  2. Season chicken with salt, pepper, and optionally, your favorite spice rub. Cook chicken thighs over medium heat until brown and crispy on both sides, and set them aside to rest.

  3. In the same pan, add sliced onion, and saute for about 2 minutes to soften. Add peppers, and saute until peppers begin to soften. 

  4. Next, add the sofrito sauce, stir, and continue to cook until the peppers are nearly completely softened.

  5. Place chicken back into sauce, and broil for ~5 min until chicken skin is extra crisp

  6. Serve over rice, or on its own!


Seared Chicken Breast


Seared Chicken Breast

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Main Course | Diet: GF/DF

This basic recipe is useful in so many ways! Seared chicken breast can be served as an entrée, sliced and used in sandwiches, cut into chunks and made into chicken salad, or tossed into a grain bowl. 

  • 1 package chicken breasts
  • salt
  • pepper
  • a couple tablespoons olive oil, or another cooking oil you prefer
  1. Preheat the oven to 400 degrees.
  2. Remove the chicken from its package and pat dry (you can use a clean kitchen towel if you'd like, or paper towels). Season both sides of the breasts with salt and pepper. 
  3. Heat a heavy bottomed pan (cast iron is great for this). When it's hot, add the oil. When the oil shimmers, add the chicken breasts.
  4. Cook the chicken until quite browned on the first side (see photo above). Not only does the browning build flavor, it also makes it easy to detach the chicken from the pan.
  5. Flip the chicken, turn off the burner, and place the pan in the oven.
  6. Cook the chicken to 165 degrees. If you don't have a thermometer, you can check the doneness by pressing on the meat -- it should feel firm, not springy -- or by cutting it open to see if it's opaque, and cream-colored rather than pink.
  7. When done, put on a plate, and let rest for 5 minutes before slicing. 

Seasoned & Baked Chicken Drumsticks

Chicken Drumsticks

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

Crisp, juicy and quick, chicken drumsticks make a perfect weeknight meal. This recipe, which is a riff on Shake 'n' Bake, calls for coating the chicken with a mixture of flour and seasonings. You can use any herb or spice blend you enjoy, from curry powder to a barbecue rub to Middle Eastern za'atar. I noticed when making these that in the package of four drumsticks, two were larger, and two were smaller. If you want to be super precise, you could stop cooking the smaller ones a bit earlier than the bigger ones. If not, it's not big deal if you cook them all for the same length of time...the small ones might just be a little bit less juicy. 

  • 1 package chicken drumsticks
  • 1/4 cup flour
  • 2 teaspoons spice blend of your choice 
  • salt (perhaps)
  1. Preheat the oven to 425-degrees. 
  2. Remove the drumsticks from their package, and place on a large plate, or in a dish with sides.
  3. In a plastic bag, shake the flour and spices. If the spice blend includes salt, you may not want to add any. If the spice blend doesn't include salt, and 1/2 teaspoon to the dry mix. 
  4. Pour about half of the flour mixture over the chicken pieces, and turn them every which way to coat. If you need more, pour on a little more. You want them to be fully covered with flour (this is called "dredging"). 
  5. When the drumsticks are coated, put them on a baking sheet or in a 9 x 9 glass baking dish. If you'd like, you can put parchment underneath them so they won't stick, or grease the pan a bit. 
  6. Bake for 15 minutes, turn the chicken pieces, and bake another 10 minutes. When you remove them from the oven, the internal temperature should be around 165. 

Chicken Salad Sandwiches with Caramelized Apples & Cheddar Cheese

Chicken Salad Sandwiches

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

The combination of chicken, mayonnaise, apples, and cheddar really make this sandwich shine. The pea shoots add a nice crunch to the mix.

  1. Preheat the oven to 375.
  2. Place the slices of bread on a baking sheet, and brush the top side with olive oil or smear with butter.
  3. Toast the bread in the oven until the top has just started to turn golden. Meanwhile, slice the cheese.
  4. Turn the bread, and top half of the pieces with cheese. Toast the second side until the cheese is melted and bubbly. 
  5. When the bread is done, remove from the oven and turn off the heat. 
  6. Top the cheesy bread slices with caramelized apple slices, top with chicken salad, and garnish with pea shoots. Place the plain bread slices on top. 

Chicken Salad

Chicken Salad

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore/GF/DF

A couple weeks ago, we showed you how to make homemade mayonnaise. If you'd like, you can do that for this recipe, too. We mixed tarragon into our chicken salad, but you can use any herbs or spices that you'd like. Celery is a great addition to chicken salad, as are dried fruits and toasted nuts. Get as creative as you'd like! 

  • 2 chicken breasts
  • salt and pepper to taste
  • 2 tablespoons sunflower or olive oil
  • 2/3 cup mayo, either homemade or store bought
  1. Preheat the oven to 400-degrees. 
  2. Remove the chicken breasts from the package and pat dry with paper towels or a clean kitchen towel (if you use a kitchen towel, make sure to put it in the laundry thereafter). Season both sides of the meat with salt and pepper.
  3. Heat the oil in an all-metal pan over medium-high heat. When the oil is hot, add the chicken to the pan. When it has browned on the first side, flip it onto the other side, turn off the burner, and place the pan in the oven. Cook the chicken until the internal temperature reaches 160. If you don't have a food thermometer, try pressing on the meat. If it feels firm all the way through, it is done. Another test: poke halfway into the breast with a skewer or the point of a knife. If the juices that seep out are clear, it's done. 
  4. Remove from the oven, turn off the heat, and let the chicken cool. If you're making the mayo from scratch, this would be the perfect time to do it. 
  5. Cut the chicken into cubes and combine with the mayonnaise. If you're using store-bought mayo, you may want to season it up with salt, pepper, mustard, herbs, and spices. 

Maple Mustard Chicken Drumsticks


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - DF - GF


From your basket:

·      Chicken Drumsticks

·      2 tbsp Maple Syrup

From the pantry:

·      Salt and Pepper

·      Olive Oil

·      2 tbsp Dijon Mustard


1.     Preheat oven to 375˚F.

2.     Place chicken on a greased baking sheet. Sprinkle with salt and pepper.

3.     Mix Dijon and maple in a small bowl. Taste and adjust amounts of ingredients accordingly.

4.     Brush chicken with your maple Dijon mixture.

5.     Bake in oven until the internal temperature of your chicken reaches 165˚F. A meat thermometer is a great kitchen tool to have! These should take about 15 minutes to cook.

6.     Just before chicken is done, brush again with your sauce.

7.     Remove from oven and enjoy! 

Sweet & Spicy Chicken Drumsticks


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Main Dish | Diet: Omnivore - GF


From your basket:

  • Chicken Drumsticks

From the pantry:

  • Salt and pepper
  • ¼ cup honey
  • ½ red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Olive oil



 Honey Chili Sauce

1.     Add honey, red wine vinegar, and chili flakes in a small bowl.

2.     Whisk until combined.


Chicken Drumsticks

1.     Preheat oven to 400˚F.

2.     Place a wire rack on a baking sheet and place your drumsticks on the rack.

3.     Brush wings with olive oil, salt, and pepper.

4.     Bake until cooked through, about 35 minutes. Flipping half way.

5.     When there is about 10 minutes of cooking time left, brush chicken with the honey chili sauce.

6.     Chicken is finished when the internal temperature reached 165˚F. 


Yogurt Sauce

1. To cool things down, combine Butterworks Farm yogurt with your favorite fresh herbs. 

2. Dill would be a create combination with the chili flavors!