Holiday Leftovers: Pumpkin Edition

After four days of eating my body weight's worth of mashed potatoes and dessert and washing it all down with my body weight's worth of beer, I realized I still have a leftover can of pumpkin sitting in my cabinet.

Being a firm supporter of pumpkin everything all the time, I was completely okay with this discovery and ready to embrace some puree.

Despite the enthusiasm I was not completely ready for another Thanksgiving-esque meal so I wanted to avoid the typical creamy, sweet, cinnamon soup that is usually associated with pumpkin - a bowl full of spice was the perfect way.

Here, the pumpkin is really used as a way to build up the soup base by creating a thick broth that has a natural creaminess without actually using cream.  Including the chorizo brings a lot of much needed spice and flavor into the picture - if you're vegetarian try opting for a vegetarian sausage alternative or substituting chickpeas and adding some red pepper and smoked sea salt to make up for the flavor.  On the other hand, if you are not down to hang with some spice, try substituting a sweet fennel sausage that will still give you a good flavor base without the heat.  And don't forget to add some heaping handfuls of greens to balance out the bowl before enjoying!

Pumpkin Soup with Chorizo and Spinach

Ingredients

• 3 T olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 chorizo sausages*
• 2 t herbs of choice, like sage or basil
• 3 t spices of choice, like turmeric, smoked paprika, and cinnamon
• Salt, black pepper, red pepper
• 1 can squash or pumpkin
• 2 cans of water
• 2 large handfuls of spinach

Combine:

1. Heat the olive oil in a large pot over medium heat until it shimmers.  Add the onion and cook for 2-3 minutes, stirring in between to keep the onion from burning.  Push the onions to the edges of the pot then add in the chorizo.  Let the chorizo brown then give the pot a good stir.  Cook for 5 more minutes until the chorizo is evenly browned and onions are translucent yellow.
2. Add the spices and herbs to the pot and cook for one minute, stirring often until the onions and chorizo are well coated.  Stir in the can of pumpkin and two cans of water, turn the heat up to high until the pot boils.
3. Continue to boil for 5 minutes then simmer for 30, stirring periodically so the ingredients don't stick to the bottom of the pan.  Stir in a few large handfuls of spinach and cook until wilted.
4. Enjoy!

*If you use freshly made sausages, break open the casing and use just the meat for the recipe.  If you use pre-cooked sausages, slice them up before browning.

One for the books

After a long day spent running around in the sun there was nothing better sounding than fresh greens, crisp things, and ricotta cream.

A sweet pause button enjoyed at the open fronted restaurant Lea as the setting sun stretched out across the sky in bands of gold and pink beyond the street.

A deep breath in a bowl.


A means to lean back a little easier.


A feel good clean you want to eat again and again.

Within a week after this dinner my whole mouth was craving these flavors again, so I took it home, only to realize this salad wasn't as relaxing as I thought.

After tossing the ingredients together the first time I sat down to a soggy bowl of ricotta smeared greens: still flavorful but not quite right.

So of course I had to make it again.

A little research showed me that I might be using the wrong type of ricotta, but wanting to keep the fresh vibe of the salad, I wasn't convinced it's aged counterpart would do the trick.  In mixing the two together I found the cheese could form a chunk that didn't weigh the greens down, a delicious blend that was perfect.

So perfect that it took me well past daylight to get it right.  Which meant no pictures.  Which of course meant I had to make it again.

As I tossed the ingredients together for a third time I started to question if I really meant that this was a salad one could eat again and again.  With a fridge full of leftover asparagus, peas, and radish behind me I sat down finally.

I took the final first bite and it hit me again.

A pause, a deep breath, and a soul beaming with victorious glory.

Ricotta Salad

Inspired by Lea

Ingredients

• Asparagus, blanched
• Bread
• 1-2 radish, chopped
• Greens, of choice
• Mint
• White vinegar
• Olive oil
• Salt and pepper
• Snap peas, chopped
• Snow peas, chopped
• Ricotta
• Hard cheese (such as ricotta salata, parmesan, or asiago), grated

Combine
For the asparagus:

1. Fill a large mixing bowl halfway with cold water and a few ice cubes.
2. Cut the hard bottom ends off the asparagus, then cut each stem in half.
3. Add half an inch of water to a large pot with a steamer, bring the water to a boil, add the asparagus and cover the pot, steaming for 2-3 minutes until the asparagus turns bright green.
4. Dump the asparagus into a strainer, then submerge the strainer in the ice-bath for 3 minutes until the asparagus is cooled.

For the toast:

1. Toast slices of bread to liking, spread with a little ricotta cheese.
2. Slice the radish very thinly.
3. Heat a little olive oil in a small pan over medium heat.  Add the radish, cook until browned, then dump on toast.

For the salad:

1. In a large mixing bowl whisk together a little oil and a little vinegar.
2. Gently toss the greens and mint until just covered.
3. In a small mixing bowl, toss teaspoons of ricotta with parmesan.
4. Toss the ricotta, peas, asparagus, and greens gently together.
5. Enjoy!

Megafake

I set out for my morning run.

The neighborhood is new, the brownstones are darkish, the weather overcast.

Looking down at my neon laced Nikes I tell my brain, "you're fine" and set off to a slow just-got-out-of-bed style jog.

Ahead I hear a not-quite-rustle.  Fifty feet away.  Forty feet away.


My brain says "see, a murderer, just like I told you".  Twenty feet away, I quickly respond "fuck off, you're being a pansy".  Ten feet away "see it's just a trash bag..."  Zero feet away "...that looks...

real..

weird . . .


BECAUSE FUCK IT'S A HUMAN".

In all fairness I think I scared my neighbor just as much as she scared me, but that's not the point.  The point is that she was there.

You see something, you convince yourself otherwise, then FUCK there it is!

Here, now, you see watermelon and you think, this is SAweet!  You take a bite, let the vinegar-sassied cucumber and shallot slap your taste buds upfront and think, mmm savory.  It's fleeting though, and the originally expected sweet watermelon seeps in to mingle with the super soy-marinated tofu and together pave a path for the greenoa to roll through.

Just as delicious as you thought.

Marinated Tofu with Greenoa and Watermelon Salsa

Inspired by Mustard Chicken with Basil Melon Quinoa + Balsamic Kale

Ingredients:

For the tofu:

• Tofu, pressed and sliced
• Soy sauce
• 1 lime, juiced
• Cayenne
• Ginger
• 3 garlic cloves, chopped

For the salsa:

• 1/2 c watermelon, diced
• 1/2 c cucumber, diced
• 1 T vinegar
• 1 T shallot, minced

For the quinoa:

• 1 c quinoa, rinsed
• pinch of salt
• 1 T oil
• water to cover
• 2 c greens, chopped
• 1 T basil, dried
• 2 T fresh mint, chopped
• pepper, as desired

Topping:

• Sprouts of choice

Combine:

1. Whisk together the soy sauce, lime, cayenne, ginger, and garlic in a medium dish then marinate the tofu over night or through the day.
2. Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper or foil.
3. Toss together the ingredients for the salsa and set aside.
4. Drain the tofu from the marinade and place the strips on the baking sheet.  Bake for 10-15 minutes flipping the pieces over after 5-7 minutes.
5. Meanwhile, bring add the quinoa, salt, and oil to a small pot.  Cover the quinoa with 1 inch of water and bring to a boil over high heat for 7 minutes.
6. When the water is just level with the top of the quinoa, reduce the heat to low, cover the pot, and continue to cook for 7-10 minutes until the water is just cooked off and the quinoa is cooked through.
7. Toss the quinoa with the greens, basil, mint, and pepper.  Top with tofu, salsa, and sprouts.
8. Enjoy!

Summer's End Salad

Although the superstitious part of me is hoping that putting it in writing will create some sort of jinx, if this week's weather is here to stay we may be feeling the official beginning of Summer's End

Shoving as many loads of heat wave worn laundry into my grandma cart as it can carry, I feel as if I could embrace sweater weather with the welcome flick of the fan's off switch; but my sea shore loving heart is not quite ready to let go of the pink tinted tan lines, melty ice cream cones, and adventurous summer nights.

What better way to turn cheek to the cold breeze sweeping through our windows with the impending change of seasons than by celebrating summer with a salad like this?

It's simple and clean because we're of course not ready to turn our ovens on, yet packed with some of the months finest flavors a la peach, tomato, parsley, and is enough to fill your dinner plate (and belly) but light enough to let you compete with the slightest sign of returning humidity.

And with the heat seemingly retreating and days shortening, it seems there is no better thing to ask for than a moment to relax without bathing in our own sweat, to take a deep breath of the cooling evening air, and to enjoy a good eat.

Summer's End Salad

inspired by Cohen

Ingredients

• 1/2 tomato
• 1/2 peach
• Big handful of mixed greens
• 3-5 sprigs of parsley
• 1/4 lemon, juiced
• Olive oil
• Salt, as desired
• Pepper, as desired
• Feta, as desired
• Hazelnuts, chopped, as desired

Combine

1. Slice the peach and tomato.
2. Chop the feta and hazelnuts.
3. Gently toss the greens with lemon, oil, salt, and pepper.
4. Gently toss in the peach and tomato.
5. Sprinkle with feta and hazelnuts.
6. Enjoy!

Fused

From the other side of a move this dish is almost too good of a fit for the moment; a picture perfect feel if you will.

In retrospect, it never seemed as if all these weeks dominated by the first real, thus stereo-typically nightmarish, NYC move were leading to this equally stereotypical, but wonderful, post-move nesting moment.

And yet, the universe came through.

Somehow from brokers equivalent the devil, to flower filled windows equivalent the garden hosting a dove's nest, we made it.

Maybe being filled with these homey feels laid way for these little nesting bowls to be, but moving or not, they are something you want on your dinner table (read: stack of cardboard boxes for those of you who are moving).

Nesting Bowls

Ingredients

For the meatballs:

• 1 lb ground chicken, turkey, or pork
• 3 cloves garlic, finely minced
• 1 T shallot, finely minced
• 2 t ginger, grated
• coriander
• cayenne
• clove
• cinnamon
• oil

For the nest:

• daikon
• rice vinegar
• vermicilli rice noodles
• lime, zested and juiced
• coconut oil
• salt
• mint leaves
• basil, chiffonade
• spinach
• cucumber, diced
• red pepper flakes, if desired

Combine

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Peel the daikon then chop it into little sticks.  Stir together some rice vinegar and salt until the crystals are dissolved then submerge the daikon in the bowl, adding more vinegar if needed.  Set aside.
3. Mince the garlic, shallot, and ginger.  Sprinkle the ground meat with the seasonings and gently fold together until well incorporated but not over-mixed.  Roll the mixture into one to two inch sized balls, toss in a little coconut oil, and place on the sheet.  Bake for 15-20 minutes or until cooked, stopping to turn the pieces over and rotate the baking sheet halfway through.
4. Bring slightly salted water to a boil in a small pot.  Add the vermicelli noodles and cook for 2-3 minutes.  Dump into a strainer and rinse thoroughly with cold water.
5. Stir together the lime juice and zest, coconut oil, and salt in a large mixing bowl.  Toss the mint, basil, and large handfuls of spinach with the dressing until well coated.
6. Add servings of greens to bowls then add servings of noodles.  Top with daikon, extra vinegar, and cucumber.  Top with meatballs.
7. Sprinkle with extra herbs or red pepper flakes and enjoy!

Jerk

Sometimes life throws a curve ball your way, causing you to lose a few steps backwards, to lose endless hours of sleep, and to take too many deep breaths to count.

Sometimes life is a jerk.

Lately, this is what life feels like: a series of extreme days, nights, and weeks, most of which seem to be countered by some strange and equally extreme blessings, but nonetheless, riding out a chunk of life on a roller coaster will most definitely earn you some grey hairs.

Although I'm not usually one to count my blessings, nor to dwell on my spites with life, getting dragged through the muck lately has lent cause for reminiscing on equally stressful but blessed times, like these same weeks last year, when I picked up life as I knew it, pulled out half my hair, and stumbled my way to a little Caribbean neighborhood in New York that instantly became second home.

Maybe it's because atop the list of life's latest stresses is the fact that I'm once again leaving the nest, but this jerk salmon dream bowl seemed like the perfect fit for a time like this.

It's not because I grew up eating jerk anything, it's because this is a small ode to what made Brooklyn taste as familiar as home - a plate full of flavor, texture, and freshness.

So soak some jalapeno in pineapple juice to kill it's kick, use whatever sauce spice level you can tolerate, let the jerky moments go, and absorb a little taste of what I call home.

Jerk Salmon With Green Rice and Pineapple Pico

Ingredients

For the pico:

• 1/2 c pineapple, diced, with extra juice from cutting board
• 1/2 jalapeno, minced
• 1 T shallot, minced
• salt, just a pinch

For the salmon:

• Salmon (2-4 portions), skin on or off
• Jerk marinade
• 2 T coconut oil
• a pinch of salt

For the rice:

• 3-5 T coconut oil
• 3 small cloves garlic, minced
• 1 T shallot, minced
• 1 c short-medium grain rice
• 1/2-1 t salt
• 1-2 lemons or limes, 1 juiced, 1 sliced (optional)
• Warm water as needed
• 1 c basil, finely chopped
• 2 c parsley, finely chopped
• 2 c spinach, finely chopped
• 1/4 c coconut milk, shaken well

Combine

1. Line a baking sheet with parchment paper and set aside.
2. Combine the ingredients for the salsa in a small bowl and set aside for at least 20 minutes.
3. Stir the jerk, oil, and salt together in a separate bowl, then add the salmon to the dish and gently toss it so it is well covered in sauce, adding more if needed.  Let marinate while refrigerated for 30 minutes.
4. Heat the coconut oil in a large skillet over medium-low heat until just shimmering.
5. Add the garlic and shallot and saute for 1-2 minutes, stirring semi-often to avoid burning.
6. Add the rice and salt and saute for 3-4 minutes, stirring gently but well so the grains are well coated in oil.
7. Add the citrus juice, and citrus slices if using, cook until the juice is evaporated then turn the heat up to high and add 1 cup of water.
8. 
   
• Stir continuously as the water bubbles off, then add half a cup of water.  Continue this process for about 40 minutes.  Each time the water cooks off you'll notice that the water seems "thicker" as the starch from the rice meddles with it.  When the rice is ready it will be soft enough to eat but firm enough to not fall apart, and there should be enough "sauce" to hold the ingredients together.
• After you add two or three half-cups of water, preheat the oven to 350 degrees.  This usually takes 10 minutes, after which you should place the salmon on the sheet and bake for 20 minutes - this is roughly how long it will take the rice to finish cooking.
9. Add 2 tablespoons of water, the coconut milk, and the greens, stirring as the water cooks off.
10. Add a large scoop of rice to a bowl, top with a piece of salmon, and a spoonful of salsa.
11. Enjoy!

Fancy Ramen

Edited Version

When I announced my move to NYC a few months ago my decision was greeted with lots and lots and lots of warnings about how expensive New York can be.


Luckily, I had already spent the better part of a year thinking about saving up for the trip, had stripped away all of my delusions of a sex-in-the-city-esque apartment, and had prepared for a slew of opinions from the non-city-go-er peanut gallery.  I came anyways, prepared to be curling up with an empty piggy bank in a cardboard box on the side of the road sooner rather than later, and was shocked that I was actually saving money once I moved to BK.  The actual cost of living here is feasible for now, it's actually the choice of spending that adds up quickly.


Case in point: the fancy ramen craze that has literally taken over the city.


Yes, soup is great and yes, soup that is served with a plethora of toppings is even more greatly appreciated, but.... paying fifteen plus for soup that you could make on your own for a fraction of the cost?  Not great.


Luckily again, ramen is super easy to make and super cheap, even when you treat yourself to the marinated steak topping, so grab a bowl and start topping!

Steak and Eggs, Ramen Style

Ingredients

For the marinade:

• 2 inches of ginger, grated
• 3 large cloves garlic, minced
• 2 scallions
• 2 t chili
• 2 t cayenne
• 1 T sesame oil
• 1 T chili oil
• 1/2 c rice vinegar
• 1/2 c soy sauce
• 1 lime, juiced and zested
• 1+ lbs flank steak, with any extra fat trimmed off

For the broth:

• 3 t ginger, grated
• 1/4 jalapeno, finely minced
• 3 lg cloves garlic, minced
• 4 c low sodium chicken broth
• 1/4-1/2 c soy sauce
• 1 packet of ramen noodles, with the seasoning discarded
• 1-2 lg handfuls collard greens, chopped

Toppings:

• 1 scallion
• 1-2 ribs celery
• 1-2 radish, thinly sliced
• 1-2 eggs, boiled separately to preference

Combine

For the Ramen:

1. Stir together the ingredients for the marinade in a small-medium mixing bowl.
2. Add the steak, pushing it under the marinade so it is well covered, cover the bowl with saran wrap, refrigerate for 30 mins to an hour.
3. In a small pot, bring salted water to a boil to cook the eggs.
4. In a separate large pot, heat a tablespoon of olive oil over high heat.  The steak I used was approximately 1/2 inch thick so I cooked it only for 2 minutes on each side, if that.  When the steak is cooked to your liking pull it out of the pan, cut into strips, and set aside.
5. Add the garlic, ginger, and jalapeno to the pot and cook until fragrant.
6. Add the broth and soy sauce and boil for 15 minutes.
7. Add the ramen noodles and collard greens and cook for 2 minutes.  Add the strips of steak and cook for 1 more minute.
8. Ladle some broth, noodles, steak, and greens into a bowl.  Top with an egg, slices of radish, scallions, celery, and an extra drizzle of sesame oil.
9. Enjoy!

For the leftovers:

1. Heat a tablespoon of oil in a skillet over medium heat.
2. Toast several corn tortillas until browned.
3. Meanwhile nuke some leftover steak strips in the microwave.
4. Fill the tortillas with steak, radish, scallions or cilantro, and cheddar cheese.
5. Squeeze lots of lime juice on each before enjoying!

If Romesco and Minestrone had a baby...

This is it!

A blend of red pepper, tomato, and balsamic make up a base bright enough to chase away those snowy skies.  Wheat berries, white beans, chard, and artichokes a heartiness that's enough to help you shed that winter pullover.

Of course, no Spanish-Italian crossover would be complete without lots of garlic, onion, crushed red pepper, paprika and saffron to spice things up.

Note: if you can handle some heat, make this soup as is and you may need a tissue.  If you can't handle heat, make this soup as is to clear out your winter cold in one serving or reduce the red pepper flakes to 1/2 a teaspoon to enjoy a little more freely!

Winter Stew with Balsamic and Chard


Ingredients

• 3/4 Soft White Winter Wheat Berries
• 1 red bell pepper, roughly chopped
• 1 15 oz can of tomatoes, including juice
• 1/4 c balsamic
• 1 t red pepper flakes
• 1 t black pepper
• 1 t salt
• 3 T oil
• 1/2 yellow onion, chopped
• 5 cloves garlic, chopped
• 1 pinch of saffron, crushed
• 1 t smoked paprika
• 4 cups water or broth, plus more as needed
• 1 small bunch of Swiss chard, chopped
• 1 can white beans, rinsed
• 6 artichokes, broken into leaves

Combine

1. In a small pot, cover the wheat berries in about 2-3 inches of water and boil for 15-20 minutes until starting to turn translucent.
2. Meanwhile dump the bell pepper, tomatoes with juice, balsamic, salt and pepper into a blender or food processor and puree for about 2 minutes until smooth.  Note: it doesn't have to be the consistency of a smoothie but shouldn't have very large chunks.
3. Heat the oil in a large pot over medium heat until it shimmers, then add the onions and saute for 5 minutes.
4. Add the garlic, smoked paprika, and saffron and continue to cook for another minute or 2.
5. Add in the tomato base, wheat berries with any excess water, and 4 additional cups of water or broth, then bring to a boil for 10 minutes.
6. Simmer for 15 minutes then add the beans, artichokes, and chard and continue to cook until chard is wilted.
7. Taste and adjust for more salt if desired and enjoy!

Not Your Momma's Tuna Salad

Maybe it's the winter blues that have me dreaming of the ocean, but lately topping the list of things I'm craving is everything and anything seafood.

Sure there are many ways to get your fix but this tuna salad will also satisfy the lazy cook in all of us.

Keep this low fat by using artichokes and olives that are stored in water and vinegar or add some extra flavor by opting for marinated versions but either way keep the fennel slices as thin as possible to match the light greens.


The end result is a perfect mix of salty, sweet, and seafood goodness that's far from the mayo mess you're used to and spot on for a lazy, late afternoon lunch.


Enjoy!

Lemony Greens with Tuna, Artichokes, Fennel, and Olives

Ingredients

• 10 garlic stuffed green olives
• 6 artichoke hearts, in water or oil
• 1/2 sm. bulb of fennel, very thinly sliced
• 1 can of tuna, brand of preference
• 1 T oil or mayo
• 2-3 large handfuls of mixed greens
• 1 lemon, juiced
• black pepper, to garnish

Combine

1. Quarter the olives and break apart the artichokes.
2. Toss the tuna in just enough oil or mayo so it is barely coated to keep it from drying.
3. Toss the mixed greens in lemon juice.
4. Toss all ingredients together.
5. Garnish with freshly cracked black pepper and enjoy!

Note: This can be packed for lunch on-the-go but be sure to keep the tuna separate so the flavors don't over-mix.

Counting Down

Now that November is here let the countdown to Thanksgiving begin!

I know all of you totally can't wait for this food-famous holiday either, and this dinner is a great way to get an early but health-conscious start to the festivities.

Start by picking your favorite turkey-day-style herbs and coating some chicken breast in them.  While the chicken is baking saute some ingredients that are reminiscent of your favorite turkey-day-sides.  My checklist includes cranberries, mushrooms, onions, greens, apples, and feta.  Put the two together, close your eyes, and sink your teeth into all of the best flavors of Thanksgiving.

This chicken dinner doesn't include the heavier dishes of cranberry sauce, mashed potatoes, or apple pie, but it does come with the satisfaction of knowing that it won't be hitting your waistline as hard as the actual big day!

Herb-Crusted Chicken and Cran-Apple Sauteed Kale

Ingredients

For the chicken:

• 1 lb chicken breasts, lightly olive oiled
• 1/2 t red pepper
• 1 t sage
• 1 t rosemary
• 1 t garlic powder
• 1/2 t salt

For the salad:

• 3 T oil
• 1 small red onion, thinly sliced
• 3 cloves garlic, chopped
• 1/2 c  mushrooms, sliced
• 6 cups of kale, chopped
• 1/4 c cranberries
• 1 T balsalmic vinegar
• 1 honey crisp apple, match-sticked
• 3 T feta, crumbled

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the excess fat off the chicken, coat it with a little oil, then coat it with herbs and bake for 20 minutes or until cooked through.
3. Meanwhile, place the oil in a large skillet over medium heat and saute the onion and garlic for 2-3 minutes.
4. Add the mushrooms and saute until the mushrooms are cooked as desired: at some point during cooking you will notice that all of a sudden there is a lot of extra liquid in the pan.  This is coming from the mushrooms and it's great because it adds extra flavor to the whole dish: at this point the mushrooms will be juicy but still have a texture similar to their raw form.  I like to keep cooking so the juices get reduced and the mushrooms are browned/darkened, feel free to try one or two along the way to make sure they are too your liking!
5. Add the kale, cranberries, and vinegar and toss all of the ingredients together.
6. Cover the pan for 2-3 minutes until the kale is just wilted then toss in the apple.
7. Plate the salad, crumble on some feta, top with a piece of chicken and enjoy!

Apricot Arugula Salad

It's great if you went out and bought all the ingredients to make my Apricot and Cream scones, but now I'm sure you have a bits of left-over ingredients that you don't know what to do with!

While tossing some chopped apricots on your granola or oatmeal is always a great way to utilize them, if you are looking for a more creative way to incorporate them into another meal this salad is an ever greater way to utilize them.

One of my fall favorites, this salad is full of warm, strong flavors that welcome a little sweetness.  It's a perfect meal for these weird, warm fall days we are having in NY but still savory enough to enjoy in colder weather.

Of course, as with most meals I make, this salad can be served two ways:

1. For dinner, served with a nice, big glass of red wine to make you feel fancy and sophisticated.
2. Packed for lunch starting with a base layer of balsamic, then chicken, then mushrooms and onions, apricots, blue cheese, and arugula to make you feel like you totally have your life together.

So many wins here, so get cooking!

Apricot Arugula and Balsamic Chicken Salad

Ingredients

• 1/2 lb chicken
• 1-2 T Olive oil, plus more as needed
• 1-2 T balsamic vinegar
• 1/2 onion, sliced
• 6 mushrooms, sliced
• large handfuls of arugula
• balsamic vinaigrette
• 6 apricots, chopped
• blue cheese crumbles, as desired
• Salt and pepper

Combine

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Trim the fat off the chicken, let marinate in balsamic vinegar for ~20 minutes, then lightly oil and sprinkle with salt and pepper.
3. Bake the chicken for 15-20 minutes or until cooked through, then cut into slices.
4. Meanwhile, heat a little oil in a large skillet, then saute the onions and mushrooms until the mushrooms are juicy and the onions are golden.
5. Toss arugula with a little balsamic vinaigrette then top with onions, mushrooms, chopped apricots, chicken, and blue cheese crumbles.
6. Sprinkle with salt and pepper and enjoy!

The Almost Salmonella Story

Almost, but not quite.


This story is not really about salmonella.  It's about a signature saute, one that I've enjoyed countless times with numerous variations including the vegetarian version that started it all, that somehow came out... a little different.


The delicious flavors were there but something was very wrong.


I started to slow down as I chewed, started to inspect the meat for traces of pink: was it overcooked? Undercooked?  Although I was in denial that my trusty thermometer - the one I use for temp checks every time I cook meat - could have lead me astray, I tossed out the remainder of my plate then bravely placed the rest of the baked chicken back in the oven.  Several extra degrees later the now dry and rock solid chicken was most certainly overcooked... but still.... wrong.


A week of paranoia ensued, and as I waited for salmonella, or bird flu, or something to hit I desperately researched possible explanations of my weird chicken experience.  The paranoia quickly evaporated: this chicken was plumped.


My vegetarian past-life flashed before my eyes: I was equally grossed out about eating a half-fake chicken and ashamed at having purchased such a sad thing so naively.  Although I still eat a majorly vegetarian diet, meat has become a welcome part of my diet again too.  It's made recovering from workouts easier, absorbing vitamins more possible, and honestly, it's made meals more exciting and enjoyable.


So this may not be a story about salmonella and the moral of the story isn't that I'm going to cut meat out of my diet again, but it's more of a story about how we're not always getting what we think we're buying.  I don't think it's a sustainable solution to cut everything scary or questionable out of my diet so I am determined to find a middle ground.  Technically saline is "not really" a harmful additive, but the knowledge that my chicken needed a saline-botox to look healthy and edible is really gross!  Luckily, I've discovered companies have to mark altered products, so in addition to checking for notes about use of hormones, additives, preservatives, and dyes we can also check the label for notes about salt content, or use of brine or broth.  I've had a lot of luck with  both the quality and price of Stop and Shop's in house organic and natural brands as well as Halal butchers and will probably stick to them for "safer" purchases, especially after finding that Whole Foods plumps too.


Be aware of what you're buying but don't give up - you can find un-altered chicken and once you do you can make this recipe.  Sounds like a moral to the story and a reward!

Balsamic Chicken and Chard with Polenta

Ingredients

• 1 lb of chicken breasts
• Olive oil, salt, pepper, balsamic vinegar
• 4 cl garlic, roughly chopped
• 1/2 onion, sliced
• 1 bunch chard, chopped
• 1/2 c olives, sliced
• 1 c sundried tomatoes, chopped
• 1 c polenta + 4 c water + a pinch of salt

Combine

1. Cut any extra fat off the chicken, let marinate in balsamic vinegar for ~20 minutes, then drain, lightly oil, and sprinkle with salt and pepper.
2. While you wait preheat your over to 350 degrees, line a baking sheet with parchment paper, prep your veggies, bring 4 cups of salted water to boil in a small pot with tall sides, and heat a little oil in a skillet.
3. Toss the chicken in the oven and let bake for 20 minutes or until cooked through.
4. Saute the onion in a pan for 5-7 minutes until turning translucent and golden.
5. Add the garlic and saute for another 2 minutes.
6. Add the chard, olives, and sun-dried tomatoes and saute until the chard is just wilted.
7. Meanwhile bring 4 cups of salted water to a boil and add the polenta.  Stir constantly as it thickens and add more water if necessary until it is pale yellow and thickened throughout.
8. Top a bed of the cooked polenta with chard and chicken.  Drizzle with extra balsamic if desired and enjoy!