Seasonal Recipes

This month’s recipe collection brings together comforting classics and bold new flavors to inspire your time in the kitchen. From the hearty warmth of Cajun-Spiced Chicken & Gnocchi and savory Cowboy Stew to the lightly sweet Cottage Cheese Blueberry Breakfast Cake, these dishes are perfect for any time of day. We’ve also included flavorful Red Curry Tofu Bowls as a satisfying vegan option, ensuring there’s something for every taste and lifestyle. Whether you’re cooking for family, friends, or just yourself, these recipes are designed to make every meal both simple and delicious.

Cajun-Spiced Chicken & Gnocchi

Total Time	Servings
40 Minutes	4

INGREDIENTS:

• 3 boneless, skinless chicken breasts (about 1 1/2 lb. total)
• 4 1/2 tsp. (or more) Creole seasoning with sodium, such as Tony Chachere’s, divided
• 3 Tbsp. extra-virgin olive oil, divided
• 1 yellow onion, finely chopped
• 1 medium green bell pepper, seeds and ribs removed, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, thinly sliced
• 1 cup low-sodium chicken broth
• 2 Tbsp. tomato paste
• 1 cup half-and-half
• 1/2 cup drained chopped sun-dried tomatoes
• 1/2 tsp. dried thyme
• 1 (17-oz.) package gnocchi
• 1/4 cup grated Parmesan
• Kosher salt
• Freshly ground black pepper
• Chopped fresh parsley, for serving

Directions

1. Season chicken on both sides with 4 teaspoons Creole seasoning. In a large skillet over medium-high heat, heat 2 tablespoons oil. Cook chicken, turning halfway through, until golden brown, about 5 minutes per side. Transfer to a plate.
2. In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, bell pepper, celery, and garlic, stirring occasionally, until tender, about 5 minutes.
3. Stir in broth and tomato paste and scrape up any browned bits on bottom of pan. While stirring, slowly add half-and-half. Add sun-dried tomatoes, thyme, and 1/2 teaspoon Creole seasoning. Bring to a simmer and stir in gnocchi. Nestle chicken back into skillet. Simmer over medium-low heat, stirring occasionally, until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes. Transfer chicken to a cutting board.
4. Stir Parmesan into skillet until melted; taste and season with Creole seasoning, salt, and pepper, if needed. Remove from heat and keep warm. Slice chicken and return to skillet. Top with parsley.

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Cowboy Stew

Time	Servings
1 Hour 5 Minutes	8

INGREDIENTS

• 2 ancho chiles (¾ oz.), stems and seeds removed
• 2 chipotle chiles (¼ oz.), stems and seeds removed
• 2 plum tomatoes, halved
• 3 cloves garlic, unpeeled
• 1 medium white onion, halved and peeled
• 1/2 tsp. cumin seeds, toasted
• 1/2 cup water
• Kosher salt
• 3 slices bacon, cut into ½” pieces
• 12 oz. kielbasa, cut into ½” rounds
• 12 oz. 95% lean ground beef
• 1/4 cup all-purpose flour
• 2 medium Yukon gold potatoes (12 oz.), peeled and cut into ½” pieces
• 4 cups low-sodium chicken broth
• 1 (15-oz.) can pinto beans, rinsed and drained
• 1 1/2 cups frozen corn
• Crushed tortilla chips and chopped cilantro, for serving

Directions

1. Preheat broiler with rack in upper third position. Place chiles on a baking sheet. Broil, flipping once, until charred all over, about 30 seconds. Transfer to a blender. Place tomatoes, garlic, and half the onion on baking sheet. Broil, flipping once, until charred and beginning to soften, 8 to 10 minutes. Peel garlic and add to blender along with tomatoes, onion, cumin, water, and 1½ teaspoons salt. Blend until smooth. You should have about 2 cups; set aside.
2. In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp, about 4 to 6 minutes. Drain on paper towels. Add kielbasa to pot in an even layer. Cook until browned on one side, 4 to 6 minutes. Flip and cook until browned on second side, another 3 minutes. Transfer to plate with bacon. Add beef to pot. Cook, breaking up meat with a spoon, until cooked, 5 to 7 minutes. Transfer to plate with bacon and kielbasa.
3. Chop remaining onion and add to fat in pan. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add flour. Cook, stirring, until beginning to toast, about 1 minute. Add potatoes, broth, and chile puree to pan, then return bacon, kielbasa, and ground beef to pot; season lightly with salt. Simmer, stirring a few times, until potatoes are tender and soup has reduced slightly, 10 to 12 minutes. Stir in beans and corn and cook to warm through, about 2 minutes. Season to taste.
4. Ladle soup into bowls and top with tortilla chips and cilantro.

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Cottage Cheese Blueberry Breakfast Cake

Total Time	Servings
1 Hours 25 Minutes	10

INGREDIENTS

• 3/4 cup all-purpose flour plus 1 tablespoon for dusting
• 3/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup cottage cheese
• 3/4 cup honey
• 6 tablespoons coconut oil, melted, or neutral oil of choice
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 large eggs, lightly beaten
• 2 cups fresh blueberries

Directions

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9×5-inch loaf pan. Line pan with parchment paper, leaving a 2-inch overhang. 
2. Whisk ¾ cup all-purpose flour, ¾ cup whole wheat flour, baking powder, and salt together in a large bowl.
3. Combine cottage cheese, honey, oil, lemon zest and juice, and vanilla in a blender container. Cover and blend until smooth.
4. Stir eggs into cottage cheese mixture.
5. Add cottage cheese mixture to flour mixture; stir to combine.
6. Toss blueberries with remaining 1 tablespoon of flour in a bowl. Fold blueberries into batter. Pour batter into the prepared pan.
7. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan on a wire rack 10 minutes.
8. Remove from pan and cool completely on a wire rack before slicing and serving.

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Red Curry Tofu Bowls

Total Time	Servings
30 Minutes	4

INGREDIENTS

For Brussels Sprouts

• 1 pound brussels sprouts halved
• 2 tablespoons oil
• salt & pepper to taste

For Tofu

• 1 block extra firm tofu drained, pressed and cubed
• 2 tablespoons low sodium soy sauce separated
• 2 tablespoons corn starch
• 3/4 cup coconut milk from a can
• 1 tablespoon sesame oil
• 1-2 tablespoons red curry paste
• 1 tablespoon peanut butter
• oil for frying

For Serving

• 2 cups rice cooked
• cilantro
• black sesame seeds
• lime wedges

Directions

1. Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
2. Add the brussels sprouts, oil and a pinch of salt & pepper to a bowl. Toss to combine. Transfer to the baking sheet and place the brussels sprouts cut-side down. Bake for 12 -15 minutes, or until crispy.
3. Add the cubed tofu, 1 tablespoon soy sauce and corn starch to a bowl. Toss to coat evenly. Heat some oil in a skillet over medium heat. Add the tofu and cook until browned and crispy.
4. Meanwhile, add the coconut milk, 1 tablespoon soy sauce, sesame oil, red curry paste & peanut butter to a small sauce pan. Heat over medium heat and whisk until combined.
5. Add the sauce to the browned tofu and toss until heated through and the tofu is coated.
6. To serve, add rice to each bowl and top with tofu, brussels sprouts, cilantro & sesame seeds. Serve with lime wedges on the side.

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