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The chicken drumsticks were marinated in lemon and calamansi from the backyard garden plus soy sauce and freshly cracked peppercorns. On to a 400°F pre-heated oven for about an hour. Then garnished with sliced lemon and thyme that were also harvested from the backyard garden.

Ready in less than an hour, a perfect weeknight recipe! A package of farro cooked in boiling water seasoned with chicken powder for half an hour, pork chop cut into cubes, half a head of red cabbage and sliced celery.

I make this dish once in two weeks as this is Josh's favorite. I usually use 85/15 ground beef which I sautee in chopped onion and crushed garlic, red kidney beans, diced tomatoes and then seasoned with chili seasoning. The version on this video has a slight twist, with aji panca, which is a chili variety grown in Peru.

Another simple and healthy dinner recipe that is perfect on a busy weeknight. The arsenal: chicken thighs cut into bite-size pieces and sauteed in garlic and onion, about 2 cups of artichoke hearts, a can of black olives, any crumbled cheese, lemon from the garden, thinly sliced red onion and then garnished with oregano, also from the garden.

In our latest video, Jen shows how she makes fast and easy Italian chicken sandwiches in the crockpot! Ingredients: - Chicken breasts - Diced tomatoes with Italian seasoning, drained - Garlic - Tomato paste - Salt and pepper - Italian seasoning - Italian dressing - Put everything in a crockpot - Add about 1/3 cup of water - Cook on high for 4 hours - Shred the chicken - Continue cooking for another 90 minutes - Toast your buns with melted Provolone cheese - Abbondanza!