Chicken Teriyaki Pilaf with Butternut Squash and Mushrooms

TeriyakiChix

Watch me make this on my YouTube!

Yield: 4 to 6 servings

Teriyaki Chicken:

1/3 cup soy sauce

3 tablespoons granulated sugar

3 tablespoons mirin

1 teaspoon freshly grated ginger, grated on a Microplane

¼ teaspoon freshly grated garlic, grated on a Microplane

1½ pounds boneless skinless chicken thighs

Add all ingredients, except chicken, to a medium saucepan (do not put over heat) and stir until sugar has dissolved. Add chicken and stir to coat. Let sit at room temperature while you prep the pilaf.

Pilaf:

2 tablespoons neutral oil, such as grapeseed oil

2 tablespoons toasted sesame oil

1 tablespoon freshly grated ginger, grated on a Microplane

1½ tablespoons minced garlic

1 large shallot, peeled and thinly sliced

1 pound cremini mushrooms, thinly sliced

1 cup Jasmine rice, rinsed and drained well

1¼ cup chicken stock

2 tablespoons rice wine vinegar

3 tablespoons white miso

2 pounds butternut squash, peeled, seeded and diced medium

¼ teaspoon freshly ground black pepper

2 scallions, thinly sliced on a bias, white and green parts

2 teaspoons sesame seeds

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

Add the oils, ginger, garlic and shallot to a 5.5 quart dutch oven and cook over medium heat, stirring frequently, until shallots are soft and translucent, approximately 5 minutes.

Add the mushrooms and cook, stirring occasionally, until the mushrooms have given up their liquid and are soft, approximately 5 minutes.

Add rice, stir to combine and cook for 2 minutes, stirring frequently.

Add stock and rice wine vinegar. Stir to combine. Add miso and stir until incorporated fully. Add squash and pepper and stir to combine. Level rice mixture with a spatula. Add the chicken thighs (but not the sauce – keep the sauce in the saucepan!) in a single layer on top of the mixture. Cook, uncovered, until mixture is simmering all the way through (center and sides – everywhere!). Once a simmer is achieved, cover and transfer to oven. Bake for 20 minutes.

Remove from oven (keep covered) and let rest, covered, for 20 minutes.

While the pilaf is resting, put the teriyaki sauce over low heat and reduce, stirring occasionally, until 1/3 cup sauce remains. Remove from heat. (You may want/need to reheat sauce if you wait a long time before serving pilaf).

Pour teriyaki sauce over the chicken. Top with scallions and sesame seeds and serve!

Green Tex-Mex Shakshuka (Eggs Poached in Tomatillos and Spices)

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Watch me make this on my YouTube Channel!

Yield: 4 servings

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 large yellow onion, peeled and cut into eighths

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper

5 large cloves garlic, peeled

½ teaspoon ground cumin

½ teaspoon whole coriander seed

¼ teaspoon chipotle powder

¾ pound tomatillos, husked, rinsed and quartered

1 (15-ounce) can pinto beans (do not drain)

10-ounces frozen spinach (whole leaf or cut)

4 large whole eggs

1 cup crushed tortilla chips

1/3 cup roughly chopped fresh cilantro

1/3 cup salsa of your choice

1/3 cup sour cream

 

Add onion and garlic to a food processor. Pulse, approximately 20 times, until onion is chopped.

Place a large sauté pan over medium heat and add oil, onion, garlic, salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onions are soft and translucent.

While cooking, add tomatillos to food processor and pulse, approximately 15 times, until roughly chopped. Add pinto beans (beans + liquid) and pulse 5 times.

When onions are soft and translucent, add cumin, coriander and chipotle powder. Stir and cook until fragrant, 1 minute.

Add tomatillo bean mixture and spinach to the pan. Stir and turn heat to high to bring mixture to a boil, stirring until spinach has thawed. Once boiling and spinach has thawed, reduce heat to medium and simmer, stirring occasionally, until liquid has reduced by about half, 5 to 10 minutes.

Crack the eggs, equally spacing them apart, into the pan.

Cover and cook on medium-low heat for 5 minutes or until whites are just set. Remove from heat. Season to taste with salt and pepper.

Sprinkle over crushed tortilla chips, cilantro and salsa and dollop over some sour cream.

Tray Bake Sausage with Cabbage and Roasted Cherries

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Watch me make this on my YouTube Channel!

Yields: 4 servings

 

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 small cabbage (1¼ pound cabbage) cored, quartered and thinly sliced (7 packed cups)

1 large shallot, peeled, halved and thinly sliced

4 (5-inch) sprigs fresh rosemary

1½ pounds fresh Spicy Italian Sausage (4 links), poked with a sharp knife (5-10 times per)

1 pound frozen, pitted cherries, thawed

½ cup roughly chopped toasted and salted pecans

¼ cup fresh flat-leaf Italian parsley leaves

 

Adjust an oven rack to the middle position and preheat the oven to 425 degrees Fahrenheit.

Add the mustard, vinegar, olive oil, salt and pepper to a large bowl. Whisk to combine. Add the cabbage, shallot and rosemary and mix thoroughly to combine.

Spread the cabbage mixture over 2/3rds of a parchment paper-lined sheet tray.

Evenly space the links on top of the cabbage mixture.

In the remaining 1/3 space on the sheet tray, spread out the cherries.

Bake for 15 minutes and then flip the sausages.

Continue baking until the internal temperature of the sausages reaches 160 degrees Fahrenheit, approximately 15 minutes.

To serve, place some of the cabbage in a shallow bowl. Top with a sprinkle of pecans and parsley. Spoon roasted cherries around the cabbage and top with a sausage.

Herb Encrusted Chicken Paillard with Spicy Lemon Quinoa Salad

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Watch me make this on my YouTube channel!

Yield: 4 servings

 

Chicken:

4 large boneless, skinless chicken breasts (approximately 2 pounds)

3 tablespoons finely chopped fresh rosemary, oregano or thyme (or a combination of all three)

2 teaspoons lemon zest (zest of 2 lemons), grated on a Microplane

3 large garlic cloves, peeled and minced (1 tablespoon)

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Extra-virgin olive oil, for drizzling

 

Line a sheet tray with aluminum foil. Adjust an oven rack to the upper position.

Pat the chicken breasts dry. Using a mallet, rolling pin, or the back of a saucepan, pound each chicken breast between two sheets of plastic wrap until ⅓ inch thick.

Remove the chicken from the plastic wrap, then drizzle lightly with the olive oil, just enough to coat both sides, rubbing to coat evenly. Season equally with herbs, lemon zest, garlic, salt and pepper.

Set your oven to broil. Place chicken on sheet tray and broil for approximately 8 minutes, flipping the breasts halfway through, until the internal temperature is 150 degrees Fahrenheit. (Keep your eyes on that chicken under the broiler – things can happen fast!)

Remove from oven and let rest for 5 minutes before slicing / serving over the quinoa salad.

 

Spicy Lemon Quinoa Salad:

Citronette:

¼ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice, plus more to taste

1 medium shallot, peeled and diced finely (3 tablespoons)

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

 

In a small container with a tight fitting lid, combine the citronette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

 

Salad:

1 cup quinoa, rinsed and drained

½ teaspoon crushed red chile pepper (chile flakes), or to taste

3/4 cup roughly chopped fresh flat-leaf Italian parsley

¼ cup toasted pine nuts

1 (15-ounce) can of garbanzo beans (chickpeas), rinsed and drained

1/4 cup roughly chopped kalamata or green olives, pits removed

 

Cook quinoa according to package instructions.

Transfer the quinoa to a medium sized bowl. Add the chile flakes, parsley, pine nuts, garbanzo beans and olives. Drizzle the citronette over the salad. Fold to mix everything together. Season to taste with additional salt, pepper, and lemon juice.

Asparagus Frittata with Preserved Lemon, Mint and Feta

Asparagus Fritatta

Asparagus Frittata with Preserved Lemon, Mint and Feta

Yield: 6 servings

3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon*, peel only (rinse lemon before chopping)
1 medium yellow onion, peeled and diced small
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the bias into 1/2 -inch slices, tips kept whole
7 large eggs, whisked with a fork
¾ cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Set a large, oven-safe, nonstick sauté pan over medium heat and add the butter, preserved lemon, chopped onion, salt and some pepper.

3. Cook, stirring occasionally, until the onions become soft and transparent, about 8 minutes.

4. Add the asparagus stems, stir and let cook for 2 minutes.  Add tips, stir and cook for 1 more minute.

5. Add eggs and sprinkle over feta and the mint evenly. (Shake the pan to distribute the ingredients if needed.) Cook for 30 seconds, then transfer the sauté pan into the oven.

6. Bake, uncovered, for 11 to 13 minutes or until the eggs are just set.

7. Remove the frittata from the oven, slide out onto a cutting board, slice into 6 pieces, and serve.

*You can find preserved lemon at some local grocery stores and at Whole Foods and/or Amazon.

Curried Butternut Squash Soup with Pomegranate Seeds

Curried Butternut Squash Soup

Yield: 4 to 6 servings

 

1 (3½-4 pound) butternut squash, peeled, seeded, then cut into 1-inch cubes

½ teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

5 tablespoons extra-virgin olive oil, divided, plus more for drizzling

2 large yellow onions, peeled and diced small (3 cups)

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

1 teaspoon yellow curry powder

1 teaspoon finely chopped fresh thyme

3 large garlic cloves, peeled and chopped roughly (1 tablespoon)

⅛ teaspoon ground cinnamon

4 cups chicken stock or vegetable stock

½ cup freshly squeezed orange juice

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Crème fraîche, for serving

Pomegranate seeds, for serving

 

Adjust an oven rack to the middle position, then preheat the oven to 475ºF.

Add the squash, salt, a few good cranks of pepper and a healthy drizzle of olive oil (enough to fully coat all the squash) to a large bowl and mix well.

Spread the seasoned squash in a single layer on a parchment paper-lined sheet pan and roast, uncovered, for approximately 30 minutes, stirring after 15 minutes, until nicely caramelized and cooked through. Remove from the oven and season to taste with salt and pepper.

Add 3 tablespoons of olive oil, the onions, chile flakes, curry powder and thyme to a small pot and cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent.

Add the garlic and cook until fragrant, 1 minute.

Add the cinnamon, roasted squash and stock to the caramelized onions. Cover, increase the heat to high and bring to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the remaining 2 tablespoons olive oil and orange juice and purée with an immersion blender until smooth. Season to taste with salt and pepper.

Spoon the soup into bowls and garnish with chopped parsley, a dollop of crème fraîche, and some pomegranate seeds.

Roasted Golden Beet Salad with Frisée, Goat Cheese and Candied Walnuts

Roasted Golden Beet Salad with Frisée, Goat Cheese and Candied Walnuts

Chef Nathan Lyon Beet Salad

Yield: 6 to 8 servings

Beets:

3 pounds golden beets

3½ tablespoons extra-virgin olive oil, divided

¼ teaspoon kosher salt, plus more to taste

⅓ cup water

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper, to taste

Salad:

1 large head frisée, rinsed, dried, and chopped or torn into bite-size pieces

3 medium oranges

4 ounces goat cheese (chèvre) (about ½ cup)

Candied Spiced Walnuts (or pecans)

Vinaigrette:

2 tablespoons red wine vinegar

4 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed orange juice (from the oranges)

1 medium shallot peeled and diced small (3 tablespoons)

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Cut off the greens half an inch above the beets and reserve for later use (like, sautéed beet greens!). Scrub the beets.

Cut the peel and pith off the oranges, then segment them by cutting between the dividers (i.e. supreme). Discard any seeds, but reserve the juice for the vinaigrette.

In a roasting pan large enough to hold the beets in one layer, add the beets, then drizzle with 1½ tablespoons of olive oil, the salt and water. Cover tightly with aluminum foil, place on a sheet pan and roast in the oven for approximately 50 minutes to an hour, or until the beets are easily pierced with the tip of a knife. Remove from the oven, remove the foil and allow to cool.

When the beets are cool enough to handle, using a not-so-important hand cloth, wipe the beet skins off and discard them. Know this, though: even in your sweetest of dreams, you will most likely never wash the red stains out of that hand cloth.

Cut the beets into wedges, place them in a bowl, then combine 2 tablespoons of olive oil and 1 tablespoon lemon juice in a cup and drizzle over the beets. Fold to combine. Season to taste with salt and pepper.

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

Gently toss the frisée and orange segments with your hands, then dress with half the vinaigrette. Season to taste with salt and pepper and additional vinaigrette to tasteDivide the salad among plates, then garnish with the beets, candied walnuts, and goat cheese, divided equally.

Orange Fennel Salad with Orange Vinaigrette

fennel spoon

Yield: 4 servings

 

Vinaigrette:

1 small shallot, diced small (2 tablespoons)

2 tablespoons freshly squeezed orange juice (from the orange used in the vinaigrette)

1 tablespoon freshly squeezed lemon juice, plus more to taste

1 tablespoon white wine vinegar

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

3 tablespoons extra-virgin olive oil

 

In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

 

Salad:

2 large oranges

3 small fennel bulbs (buy fennel bulbs with stalks and fronds still attached)

¼ cup picked fennel fronds (from the fennel bulbs)

 

Cut the ends off the orange. Next, cut the peel and pith off the orange. Then, segment the orange by cutting between the membranes. Discard any seeds, but reserve the juice for the vinaigrette. Set aside segmented orange pieces for the salad.

Cut off the bottom and the stalks of the fennel. Sit the fennel upright and cut in half lengthwise. Lay each half flat on a cutting board and very thinly slice the fennel widthwise. You should have about 3 cups of thinly sliced fennel.

Combine all ingredients (orange segments, fennel, fronds) plus the vinaigrette into a medium bowl and toss to mix.

Works well as a side salad or as the perfect bed for a piece of salmon, white fish or piece of chicken.

 

Rosemary White Bean Soup with Smoked Bacon

Bacon makes everything better…

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Rosemary White Bean Soup with Smoked Bacon

 

Yield: 4 servings

 

1 bunch curly kale

1 tablespoon extra-virgin olive oil, plus more for drizzling

3 slices smoked bacon, halved lengthwise and then cut crosswise into ¼-inch slices (3/4 cup)

2 medium yellow onions, peeled and diced small (2 cups)

5 large garlic cloves, peeled andminced (1 tablespoon plus 2 teaspoons)

3 (5-inch) sprigs fresh rosemary, bruised with your fingers

5 sprigs fresh thyme

2 dried bay leaves

2 (16-ounce) cans white kidney beans (cannellini beans), rinsed and drained

6 cups vegetable or chicken stock

Kosher salt, to taste

Freshly ground black pepper, to taste

¼ teaspoon red wine vinegar, plus more to taste

Parmigiano-Reggiano or Pecorino Romano cheese, not pre-grated, for serving

 

Strip the tender leaves from the tough stems of the kale; discard the stems. Rinse the leaves, then chop roughly. You should have approximately 6 packed cups of kale.

Add the bacon and 1 tablespoon of olive oil to a small pot. Place over medium-low heat and cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.

Add the onions, stir occasionally, and continue to cook until soft and translucent, 6 to 7 minutes.

Add the garlic and cook until fragrant, 1 minute.

Using a piece of butcher’s twine, tie together the rosemary, thyme sprigs and bay leaves; toss the herbs in the pot.

Stir in the beans, kale, and stock.

Cover and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the beans are soft and the kale is cooked through.

Remove the tied herbs and discard. Add the vinegar and season to taste with salt, pepper and additional vinegar.

Serve in bowls. Shave some Parmigiano-Reggiano over the soup with a vegetable peeler, then top with a drizzle of olive oil and some pepper.

Lima Bean Rosemary Puree

Dip into this delicious dip any day of the week!

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Lima Bean Rosemary Puree

 

1 lb (approximately 3 cups/1 bag) frozen lima beans

3/4 teaspoon finely chopped fresh rosemary (1 5-inch sprig)

¼ cup 2% plain Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (juice from 1 large lemon)

1 large garlic clove, peeled and smashed

¾ teaspoon kosher salt

¼ freshly ground black pepper

¾ teaspoon ground fennel

3 tablespoons water

 

Cook lima beans according to package instructions (stovetop or microwave).

Add lima beans and remaining ingredients to a food processor. Blend until smooth, 3 to 4 minutes.

Serve with crudité or in place of serving rice or mashed potatoes in a dish.