Jasmine Rice

Add Jasmine rice into the Instant Pot, pour in chicken stock until it is a 1/2 inch over the rice, do not stir. Place the lid on the Instant Pot and lock it into place. Make sure the vent nozzle is moved, so it doesn't vent. Select the Rice option on the Instant Pot controls. Select High. It should be returning a reading of 15 minutes. When the rice is finished cooking vent the Instant Pot, unlock and remove the lid and fluff the rice with a fork. Serve.

Caramelized Onions

Peel and slice onion. I use a mandoline, it makes things so much easier, but a sharp knife will work fine also. Add two tablespoons of EVOO in a skillet over med-high heat. When the oil is hot add the onions, add sea salt and freshly cracked black peppercorns. Allow the onions to brown then reduce the heat to low and cook until the onions are softened, about 20 minutes. Reserve in the bowl until you are ready to use them.

Garlic Pan-Roasted Sweet Potatoes

Peel and mince three large cloves of garlic. Set aside. Wash, peel and cut into sweet potato 1/2 inch cubes. Add a tablespoon of EVOO to the skillet. When the oil is hot add the sweet potatoes, brown the sweet potatoes. Reduce the heat to low and place a tight-fitting lid over the skillet. Cook potatoes for an additional 10 minutes. After ten minutes remove the lid and check for doneness. The tines of a fork should easily pierce the potatoes. Add the garlic and cook for another minute. Remove the skillet from the heat source.

Swiss Chard + Mustard Greens

Add a pair of sharp kitchen shears to remove most of the inner stem from the Swiss chard and mustard greens. Add 2 cups of water into a stockpot over med-high heat, when the water is boiling add the washed leaves of Swiss chard and mustard greens. Leave them into the water for 2 minutes or until they are bright green. Use a large slotted spoon to remove them onto a plate.

Cranberry Sauce + Fresh Mint

can Jellied Cranberry Sauce

/2 cup Ocean-Spray Craisins®

fresh Mint leaves

Add ingredients into a food processor and pulse until smooth. Spoon into a bowl and reserve for later. You can make it ahead and store it in a Mason jar, don't forget to place it into the refrigerator until you're ready to use it. So good, we couldn't get enough!

Oven Roasted Herb Chicken

Chicken Breasts, boneless, no skin

Tbsps McCormick Monterey Seasoning

large cloves of Garlic, minced

leaves Fresh Sage

Sprigs Fresh Rosemary

Sprigs Fresh Thyme

Sea Salt

Freshly Cracked Black Peppercorns

Tbsp Extra Virgin Olive Oil

Preheat oven to 400° degrees

Rinse and pat dry chicken breast, trim away any unwanted fat, brush both sides of chicken with EVOO. Season with McCormick Monterey seasoning. In an oven-safe skillet, I used my trusty cast-iron skillet brushed with a tablespoon of EVOO. I arranged two bunches of herbs dividing up the sage, thyme, and rosemary. Add one minced clove to each herb bundle and lay a seasoned chicken breast, but side down, on top.

Place skillet on the middle rack of the oven and bake for 20 minutes, or until an instant-read thermometer reads 165°. Remove from oven and let the chicken stand for 10 minutes, slice and arrange chicken on top of the ingredients in the Harvest Buddha Bowl. Top with a generous dollop of Cranberry Sauce + Mint. Serve.