Braised Greek Chicken Thighs

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 medium yellow onions, sliced
  • 8 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano leaves
  • 1 cup chicken stock
  • Juice of 1/2 of one lemon
  • 1/2 cup pitted Greek olives
  • 1/2 cup feta cheese chunks
  • Lemon slices for garnish (optional)

Directions:

1. Season both sides of the chicken with salt and pepper. Heat the oil and butter over medium-high heat in a Dutch oven or other heavy-bottomed pot. Place the chicken thighs in the pan, skin-side down, and fry for 3-4 minutes or until the chicken is browned. Turn the chicken and brown the other side for 3-4 minutes. Remove from the pot and set aside.

2. Add the sliced onions to the pot and saute for 6-8 minutes. Add the garlic and oregano, followed immediately by the stock. While the stock is bubbling in the pot, use a wooden spoon to scrape up any brown bits attached to the bottom of the pot.

3. Return the browned chicken, along with any of it’s juices, to the pot skin-side up into the onion mixture. Squeeze the lemon juice over the top.

4. Cover the pot and turn the heat down to medium-low. Braise the chicken for 40 minutes, or until cooked through. Remove the cooked chicken from the pot and stir the olives and feta into the onion mixture. Transfer the onion mixture onto a serving platter, then place the chicken pieces on top. Garnish with lemon slices and additional oregano if desired.

Rhubarb-Strawberry Jam

Ingredients:

  • 2 1/2 pounds fresh rhubarb, chopped
  • 1 cup whole strawberries
  • 2 cups white sugar
  • 2 teaspoons grated orange zest
  • 1 cup fresh orange juice
  • 1 cup water

Directions:

1. In a saucepan, combine the rhubarb, strawberries, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.

2. Use an immersion blender to purée to desired thickness.

2. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

*Batch can easily be doubled.

Pork Belly Ramen

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 4 cups reduced sodium chicken broth
  • 1 (4 oz) can mushrooms, drained
  • 1 tablespoon reduced sodium soy sauce
  • 4 (3-ounce) packages ramen, seasoning sauce packets discarded
  • 3 cups baby bok choy, roughly chopped
  • 1 large carrot, grated
  • 2 tablespoons chopped chives
  • 1/2 lb pork belly, cut into 1” slices

1. Heat a large skillet over medium-high heat. Add pork belly pieces and cook until browned. Set aside on paper towel lined plate.

2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1 minute.

3. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.

4. Bring to a boil. Stir in Ramen until loosened and cooked through, about 2-3 minutes.

5. Stir in bok choy, carrot and chives until the bok choy begins to wilt, about 2 minutes.

6. Ladle broth into a bowl, add noddles and veggies. Top with pork belly.

Shaved Parsnip Salad

Ingredients:

  • 1 pound parsnips
  • 1/2 cup parsley (roughly chopped)
  • 1/4 cup minced red onion
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • Salt and pepper (to taste)
  • 3 cups arugula

Directions:

1. Use a vegetable peeler to remove the peel of the parsnips. Shave thin ribbons of parsnip until you reach the core.

2. In a large bowl, combine arugula, shaved parsnips, parsley and red onion, with lemon juice, apple cider vinegar, and olive oil. Toss until well combined and add salt and pepper to taste.

Fettuccine with Lobster Cream Sauce

Ingredients:

  • Kosher salt
  • 2 lbs lobster tails
  • 1 medium onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 3 garlic cloves, peeled, smashed
  • 2 sprigs basil
  • 4 cups heavy cream
  • ½ tsp crushed red pepper flakes
  • 1 lb fettuccine
  • 1 Tbsp unsalted butter
  • 3 oz Parmesan, finely grated (about 1 cup), plus more for serving
  • 3 Tbsp chopped chives
  • Freshly ground black pepper

Directions:

1. Fill a large pot with 2” water. Bring to a boil and generously salt. Add lobsters tails to pot, cover, and steam until shells are bright red, about 6 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a baking sheet and let sit until cool enough to handle.

2. Cut tails in half lengthwise. Remove meat and cut into 1” pieces. Place meat in a bowl and set aside. Transfer shells to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.

3. Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids.

4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup of pasta cooking liquid.

5. Meanwhile, return lobster cream to Dutch oven or a wide deep skillet. Heat over medium and bring to a simmer; taste and season with salt. Add reserved lobster meat and butter to cream sauce and stir to combine.

6. Add pasta to Dutch oven and toss gently to combine (you don’t want to break up the lobster meat too much), adding 1 cup Parmesan a handful at a time until sauce is thick and cheese is incorporated. If sauce looks too thick, add a splash or two of reserved pasta cooking liquid to loosen it up. Remember: Cream sauces always thicken as they cool, so it’s best to err on the side of loose.

7. Transfer lobster pasta to a platter. Top with chives and a few cranks of black pepper. Serve with more grated Parmesan alongside.

Microgreens and Arugula Salad

Ingredients:

FOR SALAD:

  • 1 cup of mixed microgreens (e.g. beetroot, radish, basil, parsley, coriander/cilantro, sunflower, red cabbage, kale, broccoli or pea sprouts)
  • 1 handful of arugula or baby spinach leaves
  • 1 medium cucumber, sliced thinly
  • 12 cherry tomatoes, halved
  • Sesame seeds

DRESSING:

  • 2 Tbsp good quality olive oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp pure maple syrup
  • 1 tsp sesame oil
  • 1 tsp tamari

Directions:

1. In a bowl, add arugula and mixed microgreens. Layer the cucumber and cherry tomatoes around the bowl.

2. For your dressing, add all ingredients to a screw top jar and shake well. Pour over salad just before serving. Top with sesame seeds.

Shrimp Po’ Boy

Ingredients:

  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 pounds medium shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 2/3 cup cornmeal
  • 4 8′-long French rolls, split horizontally
  • 1/2 mayonnaise
  • Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce

Directions:

1. Whisk first 8 ingredients in a small bowl to blend.

2. Heat oil I. A heat pot over medium heat to 350°. Add enough oil to measure 2″.

3. Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl add 1/2 tsp seasoning mix. Whisk flour and cornmeal in another medium bowl add 1/2 tsp seasoning mix.

4. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

5. Open rolls and spread cut sides with mayonnaise. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Ramp Pesto Bucatini with Grilled Chicken

 

 

Ingredients:

  • 1 bunch of ramps
  • 1 garlic clove
  • 1/4 cup grated pecorino cheese
  • 1/4 cup whole almonds
  • Kosher salt and ground black pepper
  • 1/4 – 1/3 cup olive oil
  • 8 oz bucatini or spaghetti
  • 1 lb chicken breast

 

Directions:

For the pesto:

  1.  Start by blanching the ramps. Bring a large pot of salted water to a boil. Set a large bowl of ice water nearby. Plunge the ramps in the boiling water for one minutes. Remove and quickly cool them in the ice water. Drain and squeeze dry with paper towels. Remove the greens from the whites.
  2.  In a food processor, add the ramp greens, garlic, cheese, almonds, 1/2 tsp salt and pinch of pepper. Start blending. Through the pour spout, add olive oil until ingredients come together in a smooth consistency.

Cook pasta according to package directions in a large pot of salted water. Reserve 1/2 cup pasta water before draining.

Liberally season chicken breast with salt and pepper. Cook on grill until juices run clear. Let rest for 5-7 minutes before slicing.

 

To assemble:

  1.  To the past add 1/2 pasta water and desired amount of pesto (start with 1/3 cup). Mix altogether. Top with sliced chicken and a small drizzle more of pesto.

 

*I grilled the whites of the ramps while grilling the chicken. Added to the top of the pasta as a nice garnish.

 

Pasta Sabina

I had a leftover grilled chicken breast that I diced up and added with the kale and sun dried tomatoes. I like the protein! (And using up leftovers) This is a vegetarian dish if you chose to use vegetable broth or wine in place of the chicken broth. Enjoy!!

Ingredients:

  • 8 oz mostaciolli
  • 1/2 cup olive oil
  • 8 oz sliced baby crimini mushrooms
  • 1/2 cup pitted kalamata olives
  • 1 cup grape tomatoes, halved
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth, vegetable broth or white wine
  • 2 cups fresh kale, chopped
  • 1/4 cup sun dried tomatoes
  • 2 Tbsp unsalted butter
  • 1/4 cup freshly grated Parmesan, plus more for serving

Directions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain.

2. In a large skillet heat olive oil over medium heat. Add mushrooms, olives, grape tomatoes, salt and red pepper flakes. Stir together and let cook for about 2 minutes. Add garlic and stir until fragrant, about 30 seconds. Add broth and bring to a boil. Add sun dried tomatoes and kale. Stir until Kale is wilted. Add pasta, reserved pasta water, and parmesan. Stir to combine.

3. Serve immediately and top with more parm.

Eggless Blueberry Donuts

Ingredients:

  • 2 cups flour
  • 1/4 cup unsalted butter, melted
  • 1 cup milk
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 cup fresh blueberries
  • 1/2 cup powdered sugar
  • 1-1/2 Tbsp milk

Directions:

1. Preheat oven to 350 degrees F.

2. Mix together melted butter, milk, sugar, baking soda, baking powder, vanilla, and cinnamon.

3. Sift in the flour until well incorporated. Fold in the blueberries.

4. Pour batter into silicon donut tray and bake for 20 minutes.

5. To make glaze mix powdered sugar and milk together. Set aside.

6. Once cooled, flip them out of silicon tray and drizzle with glaze.

*Vegan option: replace butter with vegan butter and milk with almond milk.