All the sauces, condiments, and dressings The New Primal now offers were born from the success of our marinades. Even so, we regularly encounter people who love the taste of them, but aren’t really sure what to do with them or how to use them. To them (and to you), I pledge this: they are the most useful, all-purpose kitchen companion to have on-call for those moments when you need a quick and unfussy, but healthy and delicious, meal. And though our bottles are downright adorable, they serve their best purpose by doing more than just standing around looking pretty. So by the end of this post, our maiden marinaders and veteran saucers alike will have nearly a week’s worth of outstanding dinners planned (or, unplanned).
Truth be told, our first marinade was an accidental creation. As we were scaling up our beef jerky production, we were using two different facilities. So we bottled the marinade to ensure product consistency. Pretty quickly, I noticed staff in our office were taking the sample bottles of marinade home and cooking with it. A light bulb went off, and our Classic Marinade was born.
I am in charge of cooking at my house (mostly). With two toddlers to keep entertained and fed amid a dedication to a “Return to the Table,” I need a meal plan that is nutritious and tasty, but not too ingredient- or time-heavy. And with a growing business keeping me busy, having quick options without the hassle of planning a week in advance is essential. There are three main ways our marinades provide that solution: as a traditional marinade for meat, as a finishing sauce, or as a cooking sauce (I personally use as a cooking sauce most of the time).
At least once a week, I prepare this dinner:
- Roast potatoes, broccoli, and/or brussels sprouts in the oven for 25 minutes on 450 degrees.
- Pour the Classic Marinade in a pan on the stove, reducing it on medium for about five minutes.
- Drop in chicken breast or thighs, cover, and walk away. (Homework done? Quick game of Uno or Checkers with the kids?)
- Flip the chicken once after about 10 minutes, and let cook another 10-15 minutes.
- Plate and serve.
Alternatively, you can pull the cooked chicken and put the tasty shreds on top of a sweet potato to change it up.
My other go-to dinner is sheet pan salmon (or any fish for that matter). I’ll place the salmon on a sheet pan and drizzle (okay, douse) it with Citrus Herb marinade, then roast it in the oven at 425 degrees for 8-10 minutes. While it’s cooking, there’s just enough time to prepare asparagus on the stove top to go with it. Voila! Gourmet chef status right there.
For the ultimate time-saver, I’ll channel my 1980s upbringing and use the marinade for crock pot meals. Rather than measuring and mixing a dozen spices and liquids for my slow-cooked meat and veggies, I toss them with a bottle of the Classic Marinade instead. (As long as I remember to set it) I can forget it until hours later, when the aroma has brought everyone around the table!
We have several other recipes on our website, and will keep building that library of tasty inspiration and resources for our fans, old and new. It generally just takes a kick-start, then those bottles of goodness start speaking creative temptations in every kitchen. What’s your go-to for healthy, convenient cooking? We’d love to share it.