This recipe is perfect for a weeknight where you don't want to spend a lot of time getting things ready. We're starting with simple grilled chicken breast, but livening it up with a combination of garlic, lemon juice, and fresh herbs from our garden. Gather Up: 4 chicken breast halves, boneless and skinless (about 3 … Continue reading Garlic Herb “Stuffed” Chicken Breast
Tag: garlic
Merlot Braised Short Ribs
Short ribs, coming from the "short plate" (lower middle rib area) on a steer, contain a considerable amount of connective tissue and tendon that can result in tough and chewy meat if not prepared correctly. There are, however, a number of ways to prepare and cook these tasty (and less expensive) cuts of meat to ensure … Continue reading Merlot Braised Short Ribs
Tapenade Pork Chops
During the week, we often use leftover sauces and dressings from one meal as the basis for a new variation. Today is an example - a quick recipe based on the ideas at the end of our sun-dried tomato tapenade recipe. Unfortunately, it was also prepared during our recent "camera malfunction" period, so I've only got a … Continue reading Tapenade Pork Chops
Fava Bean Hummus
Fava beans and other legumes aren't normally on our menu. However, we will make an occasional exception for things that come with our CSA share (corn on the cob and baby potatoes both come to mind). So, when our CSA share included young fava beans for two straight weeks, we had enough saved up to … Continue reading Fava Bean Hummus
Sun-Dried Tomato Tapenade
Tapenade is a condiment from the region surrounding Provence, France, consisting of a variety of ingredients minced very fine or ground together in a mortar and pestle with olive oil. And while the name derives from the French word meaning capers (tapèno, which are usually included), the dish is most often described by people as … Continue reading Sun-Dried Tomato Tapenade
Creamy Cashew Chicken Salad
This recipe contains a perfect blend of chicken, stir-fried veggies, and salad greens all coated in a creamy cashew dressing. It is easy to make ahead and serve cold - making it perfect for lunch or for a summer potluck. The dressing by itself would be great for dipping coconut-breaded chicken tenders, or as a … Continue reading Creamy Cashew Chicken Salad
Tamari-Ginger Chicken Thighs with Zucchini
In case you were wondering what was on the rest of the plate with yesterday's strawberry rhubarb salsa...this was it! This recipe is perfect for a potluck, because the sauce/marinade will make enough for at least 16 to 20 chicken thighs. Or you can simply use all of the parts of about two or three whole … Continue reading Tamari-Ginger Chicken Thighs with Zucchini
Pistachio Pesto
Traditional pesto combines copious amounts of basil with garlic, olive oil, pine nuts, and Parmesan or similar hard cheese. We've long been fans of pesto, although we'll usually eliminate the cheese and add a squeeze of lemon. This recipe takes the basic pesto and transforms it even further - substituting pistachios for the pine nuts … Continue reading Pistachio Pesto
Sweet Poblano Mole
Traditional mole recipes often have 20 or more different ingredients, and may require days to be prepared by hand. Nearly every family in many regions of Mexico have their own special recipe - some of which are closely guarded and handed down through the generations only to other family members. Preparation of these special and laborious … Continue reading Sweet Poblano Mole
Lemon Vinaigrette
Here is a quick and easy dressing that can be used on salads, or as the base of a marinade for salmon, pork, or poultry. Gather Up: Zest of one large lemon Juice of half of a large lemon 1 clove garlic, peeled and pressed 2 tbsp extra virgin olive oil 1 tsp balsamic vinegar pinch of … Continue reading Lemon Vinaigrette
Purely Primal 