Pulled Chicken

- 1lb chicken (we recommend breast with bone in and skin on, but any chicken will work)
- 1/2 cup Dirty Gourmand sauce of your choice. We used Butternut Cauliflower, but all sauces will make for a delicious meal!
- 1/4 cup water
- 1/4 teaspoon salt

Optional ingredients:
1 yellow onion
2 cloves of garlic

Oven

• Preheat oven to 350 F
• Place chicken into a Pyrex or oven proof pot add Dirty Gourmand Sauce of your choice, water and salt (add onions and garlic optional)
• Cover chicken pot’s lid or foil.
• Cook on 350 F for 20 mins or until chicken can shred, cook times will vary based on chicken piece sizes.
• Shred chicken, toss shredded chicken in sauce mixture, add additional sauce if chicken is too dry, place back into oven for 10 mins. 

Slow Cooker

• Place chicken into slow cooker add Dirty Gourmand Sauce of your choice, water and salt (onions and garlic optional)
• Cover with lid and cook on low for 3-4 hours. Shred chicken and cook for another 1-2 hours in sauce mixture. 

Meal Ideas: Serve over lettuce or lettuce cups, in tacos, on a bun, over a sweet potato, pasta or roasted veggies!

Garam Masala Pulled Chicken

- 1 lb Chicken (we recommend breast with bone in and skin on, but any chicken will work)
- 1/2 cup Dirty Gourmand Butternut Cauliflower or Spicy Blush sauce
1/4 water
- 1 yellow onion (diced or chopped)
- 2 cloves of garlic (minced or chopped)
- 1/2 tsp garam masala
- 1/4 teaspoon salt  

Oven

• Preheat oven to 350 F
• Place chicken into a Pyrex or oven proof pot add Dirty Gourmand Sauce of your choice, water, onion, garlic, garam masala and salt
• Cover chicken pot’s lid or foil.
• Cook on 350 F for 20 mins or until chicken can shred, cook times will vary based on chicken piece sizes.
• Shred chicken, toss shredded chicken in sauce mixture, add additional sauce if chicken is too dry, place back into oven for 10 mins. 

Slow Cooker

• Place chicken into slow cooker add Dirty Gourmand Sauce of your choice, water, onion, garlic, garam masala and salt,
• Cover with lid and cook on low for 3-4 hours. Shred chicken and cook for another 1-2 hours in sauce mixture. 

Meal Ideas: Serve over lettuce or lettuce cups, on a bun, over a sweet potato, pasta or roasted veggies!

Spaghetti Squash

- 1 medium spaghetti squash
- 1/4 cup olive oil
- 2 pinch Salt, to taste
- 1/2 cup Dirty Gourmand Sauce (all will taste delicious)

• Preheat your oven to 400° F.
• Halve the squash lengthwise and scoop out the seeds.
• Line a baking sheet with parchment paper or foil.
• Drizzle olive oil on the inside of the squash, sprinkle one pinch of salt on each squash half
• Place the squash cut side down on the lined baking sheet.
• Bake for 30-45 minutes, or until the skin of the squash is starting to show some brown blisters.
• While squash is cooking, heat up Dirty Gourmand sauce on the stovetop or microwave, splash with water if sauce is too thick
• When Squash is done, use a fork to scrape out the strings of squash, loosening it so that it's a spaghetti-like consistency.
• Fold sauce into spaghetti squash, season with salt, and serve.

 

Potato Salad

- 1 ½ lbs baby potatoes 
- 4 tablespoons Cheesy Cauliflower Sauce
- 2 tablespoon minced dill
- 1/2 teaspoon salt
- 1/2 lemon squeeze

• Place the potatoes in a large pot, add cold water to cover the potatoes by at least an inch.
• Add 2 tablespoons of salt to the water, place over high heat. When the water comes to a boil, reduce the heat so it doesn't boil over.
• Cook the potatoes for 12-15 minutes depending on the size of the potato. Potatoes should be for fork tender.
• Drain the potatoes in a colander and let them cool to room temp. You can put in the refrigerator to speed up the process.
• While potatoes are cooking, place the rest of the ingredients in a large mixing bowl and whisk to combine.
• Once the potatoes are cool, cut them into half moons (or whatever shape you’d like), and add them to the dressing. Stir to coat. Taste and adjust the seasoning, adding salt as needed. Cover and put it in the fridge until you are ready for it. Stir before serving.

 

Creamed Kale

- 1 cup leeks
- 1 cup chopped onion (white or red)
- 2 teaspoon salt
- 1 bag kale
- 1/2 cup water
- 1 cup Cheesy Cauliflower Sauce
- 3 tablespoons olive oil, or a good drizzle

• Prepare the leeks. Rise off any visible dirt and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. Halve the leeks lengthwise, then cut crosswise in 1/4-inch slices. Place ¼-inch slices into cold water and soak for 15-30 mins.
• Heat the olive oil in a large skillet over medium heat until it shimmers. Saute onions until at least translucent. At that point add leeks and salt, sauté for about 10 minutes.
• Add kale and water, sauté 5-10 mins. Fold in Cheesy Cauliflower Sauce
• Season with salt to taste if needed. 

 

Chili

- 2 tablespoons of oil
- 1 medium diced onion
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic
- 1 teaspoon salt
- 1 lbs ground turkey 
- 2 cups Spicy Blush Sauce
- 1 cup beans

• Heat oil in a large skillet over medium heat until it shimmers. Add onions, cooking onions until translucent.
• Add in spices, salt and turkey, cook for 10 mins.
• Add Spicy Blush Sauce and beans. Cook for 5 more mins

 

Spicy White Bean Dip

- 1½ cup white beans (soaked & cooked or canned): navy beans, northern white beans, etc.
- 1 cup sauce. We used Spicy Blush Sauce but all sauces will make for a delicious dip!
- 2 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon chili
- 1 tablespoon parsley

• Put all ingredients into a food processor until pureed.
• Drizzle oil on top and sprinkle salt on top

 

Twice Baked Sweet Potato

- 1 medium sweet potato 
- 3 tablespoons of Cheesy Cauliflower Sauce
- ¼ teaspoon of salt

• Preheat oven to 350° F.
• Wash off sweet potatoes and poke some holes in the skin with a fork. Cook the potatoes in the microwave for 15 minutes total, turning over every 5 minutes.
• Once the potatoes are cool enough to handle, cut in half, lengthwise. Scoop out the center of the potatoes (which should be nice and soft), leaving about 1/4 inch of skin and potato. Put the insides in a large mixing bowl. Mash up the potatoes until they become one cohesive mass. Fold in Cheesy Cauliflower Sauce and salt. Taste and adjust seasoning as necessary.
• Put the potato skins on a baking sheet. Stuff the mixture back into the potato skins and smooth the top. Pop into the oven for 25 minutes to finish.

 

Shakshuka

- 3 tablespoons of oil
- 2 medium onion diced
- 6 cups sauce (Spicy Blush Sauce or Butternut Cauliflower Sauce) 
- 2 medium onion diced
- 6 eggs
- 1 cup cherry tomatoes halved 

- 3 tablespoons of oil

Nachos

- 1 cup Cheesy Cauliflower Sauce
- 1 bag tortilla chips 
- 1 medium tomato diced (or 1 cup salsa)
- 1 medium onion diced
- 1 avocado chopped
- ½ cup black beans

• In a saucepan, heat up the sauce. 
• While the sauce is heating, place tortilla chips on a serving plate. Sprinkle diced tomatoes, diced onions, avocado and black beans on top of the tortilla chips.
• When the sauce is warm, drizzle it on top of tortilla chips and other toppings. Salt to taste and enjoy!

 

Mac n Cheese

- 1 box pasta, your choice
- 2 cups Cheesy Cauliflower Sauce

Optional ingredients:
- 1 medium tomato diced
- ½ teaspoon chili flakes
- ½ cup panko or crunchy onions
• Mix in optional ingredients: tomato, chili flakes, top with panko or crunchy
onions and season with salt to taste if needed.