26 Aug Grilled Chicken Ratatouille

Ingredients

  • 4 boneless, skinless chicken breasts, (about 1 1/4 pounds)
  • 1 medium zucchini, halved lengthwise
  • 1 red bell pepper, halved lengthwise, stemmed and seeded
  • 4 small tomatoes, halved lengthwise
  • 1 small eggplant, cut into 1/2-inch-thick rounds
  • 1 medium red onion, cut into 1/2-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh marjoram
  • 1 teaspoon salt
  • Canola or olive oil cooking spray
  • 1/4 teaspoon freshly ground pepper, 1 tablespoon red-wine vinegar

Directions

  1. Preheat grill to medium-high.
  2. Combine oil, basil, marjoram and salt in a small bowl and reserve 1 tablespoon of the mixture in another small bowl; set aside.
  3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray. Grill the vegetables, turning once, until soft and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.
  4. Rub the tablespoon of reserved herb mixture on both sides of chicken and sprinkle with pepper. Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.
  5. Transfer the grilled vegetables to a cutting board and chop into 1-inch pieces. Return to the bowl and toss with vinegar and the remaining herb mixture. Serve the grilled chicken with the ratatouille. 4 Servings
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21 Aug Chicken and Peach Curry

Ingredients

  • 2 large boneless, skinless chicken breasts
  • 1 Tbsp vegetable oil
  • 1/2 large onion, thinly sliced
  • 1 clove minced garlic
  • 2 tsp Thai red curry paste (for a hot curry, add 1/2 to 1 tsp more)
  • 1 Tbsp sugar
  • 1 tsp finely grated lime peel
  • 1 cup light coconut milk
  • 1 peach, skinned and sliced
  • 2 handfuls of fresh green beans
  • 1 small red pepper, (cayenne or other pepper) thinly sliced
  • 1/4 cup fresh basil leaves, thinly sliced,
  • 2 Tbsp coarsely chopped cilantro or green onion
  • Cooked rice

Directions

1.  Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve.

2.  Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden-brown and almost cooked through, about 5 minutes. Add the red curry paste, sugar, lime peel, red pepper, and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.

3.  Meanwhile, skin and slice the peaches. Add the green beans to the chicken mixture. Cook, stirring, for 2 minutes. Add peaches right before serving. Sprinkle with basil, green onions and cilantro. Serve over rice, serves 4

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22 Jun Farmers’ Market Pasta Salad

Ingredients

  • 2 cups Halved Baby Heirloom Tomatoes
  • 2 small Zucchini, thinly sliced into half moons
  • 1 small Red Bell Pepper, cut into thin strips
  • 1 cup Fresh Corn Kernels
  • 1 cup Diced Firm, Ripe Fresh Peaches (about 2 medium)
  • 1/2 cup thinly sliced Green Onions
  • 1 (8-oz.) package Penne Pasta*
  • 2 cups Shredded Smoked Chicken (about 10 oz.)

Vinaigrette

  • ½ cup Extra Virgin Olive Oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup freshly grated Parmesan cheese
  • ¼  cup chopped Fresh basil
  • ¼  cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice

Directions

1.  Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2.  Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter.  *1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette.

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18 May Quinoa Primavera

Ingredients

  • 1 cup quinoa
  • 1/2 cup onion
  • 2 cloves garlic, finely chopped
  • 1 cup fresh peas
  • 1 cup shredded cooked chicken
  • 1/2 pound asparagus, woody ends discarded, spears cut into 1‐inch pieces
  • 1 cup fresh spinach leaves, sliced
  • 1/2 cup shitake mushrooms, sliced
  • 1 tablespoon extra‐virgin olive oil
  • 1 tsp fresh thyme (or 1/4 tsp dried)
  • 2 cups water (for deeper flavor substitute chicken stock, vegetable stock, or combo of white wine and stock)
  • 1 Lemon (juice and zest)
  • Sea salt and freshly ground pepper, to taste
  • Shaved Parmesan or Pecorino to garnish (optional)

Directions

1.  Rinse quinoa under cold running water and drain. Combine water (or stock/wine, as you wish) and quinoa in a medium saucepan and bring to a boil.

2.  Reduce heat to a simmer, cover and cook until quinoa is tender and all the liquid is absorbed, 15 to 20 minutes.

3.  Meanwhile, heat olive oil in a large skillet over medium heat.

4.  Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes.

5.  Add garlic, thyme, peas and shitakes, continue cooking for another minute. Stir in chicken and cooked quinoa.

6.  Add the spinach and stir until it wilts, 1 to 2 minutes. Add lemon juice.

7.  Season with salt and pepper to taste. Garnish with shaved cheese and lemon zest. Serve immediately. Serves 4

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