Cut chicken breasts in cubes as pictured, and slice green and yellow peppers as shown and place in bowl. Lightly grind fresh pepper over the top and lightly coat with FOUR J Harissa, then place [...]
In a hot skillet, brown the ground lamb, and then add chopped garlic and diced eggplant. Continue to cook until all is nicely caramelized, add a spoon of Four J Harissa and lower the temperature, [...]
In a large skillet add oil and heat to medium, add the corn off the cob, onion, cut green beans and okra, and sauté for 5 minutes. Then add chopped fresh tomatoes and sliced red [...]
Slice the red onion, zucchini, eggplant and peppers into coins, season with salt and pepper. Then, in a hot skillet, sauté the vegetable coins on 1 side until lightly browned, lay on a sheet pan [...]
In a hot skillet place the frozen gnocchi with butter and olive oil, allow the gnocchi to brown on 1 side by gently swirling the pan without flipping the gnocchi. Once browned, add the Four [...]