Ever wonder what’s cooking in our Ballard Green kitchen? Our dedicated Kitchen Managers have chosen a few favorite recipes that are regularly enjoyed by our clients. We’ve adapted these recipes from serving 100+ meals to serving four, making them easy to recreate at home.

• Cooking spray
• 1 (15-ounce) can artichoke hearts, drained and chopped
• ¾ cup grated Parmesan cheese
• ¾ cup mayonnaise
• 1 pinch garlic powder and black pepper
• 4 skinless, boneless chicken breasts halved

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with cooking spray.
2. In a medium bowl, combine the chopped artichoke hearts, Parmesan cheese, mayonnaise,
   and garlic pepper.
3. Place the chicken breasts in the prepared baking dish and evenly spread the artichoke
   mixture over the chicken.
4. Bake uncovered for approximately 30 minutes, or until the chicken is no longer pink in the
   center and the juices run clear.
5. For food safety, an instant-read thermometer inserted into the thickest part of the chicken
   should read 165°F (74°C).

• 1 lb. ground beef
• 1 cup chopped onion
• 2 teaspoons ginger, minced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1½ teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1 cup diced tomatoes (canned or fresh)
• ¼ cup beef broth, plus more if needed
• 1 cup frozen peas, thawed
• Fresh cilantro, for garnish
• 1 tablespoon oil (for sautéing)

1. Cook the ground beef in a large skillet over medium-high heat until browned. Drain excess
   fat and set aside.
2. In the same skillet, heat the oil and sauté the onion until softened, about 5 minutes.
3. Add the ginger paste, garlic paste, and tomato paste. Cook for 2 to 3 minutes, stirring
   frequently.
4. Add the coriander, garam masala, and paprika. Cook for 30 seconds to 1 minute until fragrant.
5. Stir in the diced tomatoes and simmer for about 15 minutes, allowing the flavors to blend.
6. Add a splash of beef broth if the mixture becomes too thick.
7. Return the cooked beef to the skillet and stir in the peas. Simmer for 5 minutes, adding additional broth if desired.
8. Garnish with fresh cilantro and serve.

• Spoon over steamed basmati rice.
• Serve on toasted sandwich rolls for an authentic “Indian Sloppy Joe.”
• Pair with naan bread and a simple cucumber salad.

• 4 bone-in or boneless chicken thighs
• 2 teaspoons olive oil
• ¼ large onion, finely diced (about ⅓ cup)
• 4 ounces frozen chopped spinach, thawed and squeezed dry
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup diced tomatoes with their juice
• 2 ounces bacon (about 2 slices), cooked and chopped
• ½ teaspoon fresh rosemary or thyme, finely chopped
• Salt and pepper, to taste

1. Preheat the oven to 350°F (175°C).
2. Season the chicken lightly with salt and pepper. In a large skillet, cook the chicken for 3 to 4
   minutes per side, just until lightly browned. The chicken should not be fully cooked, as it will
   finish cooking in the sauce.
3. Transfer the chicken to a baking dish.
4. In the same skillet, heat the olive oil over medium heat.
5. Sauté the onion until softened and beginning to brown, about 5 to 7 minutes.
6. Add Spinach, cannellini beans, diced tomatoes with juice, bacon, rosemary or thyme
7. Stir well and cook until heated through, about 5 minutes.
8. Pour the tomato-bean mixture over the chicken.
9. Bake uncovered for 35 to 40 minutes, or until the chicken reaches an internal temperature
   of 165°F (74°C).
10. Spoon the sauce over the chicken and serve.

• Crusty Italian bread
• Buttered egg noodles
• Mashed potatoes
• Steamed green beans or a simple salad

• 1 tablespoon oil
• 2 boneless, skinless chicken breasts, cut into ½” pieces , (about 1 lb)
• 3 cloves garlic, (finely minced)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ⅛ teaspoon red chili flakes
• 1 can diced tomatoes, with juice (14oz)
• ½ cup roasted red peppers, (chopped)
• ½ cup heavy whipping cream
• ½ cup low-sodium chicken broth
• 2 teaspoons cornstarch
• 3 cups fresh or frozen cheese tortellini, (12oz)
• 1 cup chopped fresh spinach
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

1. Heat the oil in a large saucepan over medium heat. Add the chicken and cook for 3 to 4
   minutes, stirring as needed, until no longer pink.
2. Add the garlic, basil, oregano, salt, thyme, and chili flakes and cook for 1 minute.
3. Add the tomatoes, roasted red peppers, and cream.
4. In a small bowl, whisk together the broth and cornstarch and stir into the saucepan.
5. Add the tortellini, increase the heat to medium-high, and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 3 to 4 minutes, until tender.
6. Stir in the spinach, mozzarella, and Parmesan. Taste and serve.