Coconutty Chicken Salad

Servings: 4

Ingredients:

• 1 whole pastured chicken (or chicken pieces)
• 1/3 cup walnuts, broken into smaller pieces
• 1/4 cup apple, chopped (not peeled)
• dash black pepper
• dash cayenne pepper
• 2 pinches celery seed
• celery salt, to taste
• 2–3 tablespoons coconut mayonnaise or sour cream
• 1–2 tablespoons mustard
• 1/2 large dill pickle, chopped (or 2–3 generous tablespoonfuls dill pickle relish)
• 1/4 onion, diced
• 1 tablespoons dried parsley

Directions:

Boil chicken in a large stockpot full of water. When meat is done, pull out chicken and cool. Remove all meat from bones and skin. Return bones and skin to stockpot to make chicken stock.

Use 1–2 cups of the meat, cut up, for chicken salad. Save the rest of the meat for soup.

Mix all ingredients together in a medium-sized bowl. Adjust to taste.

Recipe submitted by Kay, Mustang, OK.

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Savory Hamburgers with Coconut Oil

Servings: 4–5 hamburgers

Ingredients:

• 1/3 cup finely minced onions
• 2 tablespoons Virgin Coconut Oil, or combine with butter
• 1 pound ground beef (or ground bison)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon thyme
• 1 egg
• Expeller-Pressed Coconut Oil
• organic soy sauce

Directions:

Cook the minced onions with the coconut oil and/or butter gently over low heat until tender; do not brown. Set aside to cool.

In a medium bowl, mix beef, seasonings, and egg together. Shape into patties.

Pan broil (fry) with some Expeller-Pressed Coconut Oil for 4–5 minutes per side or until they have reached desired doneness.

Sprinkle some organic soy sauce over each burger and serve.

Note: You can shape any remaining hamburger mixture into patties and freeze in Ziploc bags.

Recipe submitted by Simi, Los Angeles, CA.

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Penne Pasta Salad

Ingredients:

• 4 tablespoons coconut oil
• 2–3 cloves garlic, minced
• 1/2 cup red onion, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1/4 cup yellow bell pepper, diced
• 1/2 cup fresh basil, chopped
• 1 pound penne pasta, cooked
• 1/4 cup sun-dried tomatoes in olive oil, chopped
• salt and pepper, optional
• grated Parmesan cheese
• shredded coconut

Directions:

Heat coconut oil in a medium-sized pan. Add garlic and onion and stir together. Add peppers and fresh basil. Cook until tender.

Remove from heat, add sautéed vegetables to cooked pasta, and stir everything together with sun-dried tomatoes. Season with salt and pepper, if desired, and top with Parmesan cheese and shredded coconut.

Recipe submitted by DiAnna, Hendeson, NV.

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