Apricot Chicken and Balsamic Broiled Brussels Sprouts

P1040983

This chicken recipe is a favorite from Simply in Season, a fantastic recipe book with recipes organized by what produce is in season. (If you want to do even more good as you cook seasonally and sustainably, buy it from Ten Thousand Villages, and support another good cause!) The Brussels sprouts recipe is a winner from my aunt, who even got my dad to like them! A rare success!

Apricot Chicken

Ingredients:

– 2 tsp butter
– 4 ripe apricots, pitted and halved
– 4 boneless, skinless chicken breasts
– salt and pepper
– olive oil
– 1 tsp ginger root, minced
– 1 green onion or 2 tbsp onion, chopped
– 1/2 cup dry white wine (or substitute with apple juice or water)
– 2 tbsp honey or maple syrup
– 1/2 tsp grated lime peel (or a dash of lemon juice)

Instructions:

1) Melt butter in a frying pan. Place apricots in melted butter, cut side down, and cook over medium heat until light brown, about 5 minutes. Turn and cook several minutes more. Remove to plate.

2) Salt and pepper the chicken on both sides. Add 1 tbsp olive oil (or as needed) to pan, and saute chicken on medium-high heat for 3 minutes, then medium-low heat for 7 more minutes or until no longer pink inside. Remove chicken to plate.

3) Add ginger and onions to frying pan and saute briefly. Return chicken and apricots to pan, and add white wine, honey, and lime peel. Simmer 10 minutes to combine flavors. Serve alone, or over brown rice or cous cous.

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Balsamic Broiled Brussels Sprouts

Ingredients:

– about 1 1/2 lb brussels sprouts, halved

– 1/4 cup olive oil

– 1/8 cup balsamic vinegar

– 1 1/2 tsp coarse salt (kosher or sea salt)

– 1/2 tsp ground pepper

Instructions:

1) Preheat oven to 400 degrees.

2) Combine all ingredients in a bowl, and mix until evenly coated.

3) Spread on a a baking sheet (lined with parchment paper if you have it, this makes it easier to clean later!). Pour any dressing remaining in the bowl over the brussels sprouts.

4) Roast for 20-30 minutes. Toss once at about 15 minutes to ensure even cooking. When done, brussels sprouts will be browned and tender, and slightly crispy at the edges.

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Swiss Chard with Lentils and Feta

As some of you might know, the other day I was given basically all the greens ever grown. My friends’ garden was on hyper-alert, and before I knew it I had an entire cooler filled with greens. Among this plentiful produce was at least 3lbs of swiss chard. I have already taken care of using up the parsley and mint and blanching and freezing the 3lbs of kale (saved to make this soup later!) to clear out some room in the fridge for my poor roommates. But even so, the fridge is still overflowing with leaves.

So, on to step 3 – take out the chard!

Chard

Isn’t it pretty?

Swiss Chard with Lentils and Feta

Ingredients:

– 2 tablespoons olive oil
– 1/2 cup small-dice yellow onion (from about 1/2 medium onion)
– 2 medium garlic cloves, finely chopped
– 1 cup brown or green lentils
– 2 cups water
– 12 oz Swiss chard (about 1 bunch)
– 3/4 tsp kosher salt, plus more as needed
– 1/4 tsp freshly ground black pepper, plus more for seasoning
– 4 tsp red wine vinegar or 6 tsp balsamic vinegar
– 1/2 cup crumbled feta cheese

Instructions

  1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, and 1/4 tsp salt and pepper to taste. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
  3. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside in another bowl.
  4. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with a dash of salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  5. Add the chopped chard leaves, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
  6. If serving immediately, keep feta separate and allow diners to sprinkle it individually, so that the cheese doesn’t melt and turn runny. If serving chilled, refrigerate for at least 20 minutes before stirring in feta.

Swiss Chard with Lentils and Feta

 

Swiss Chard with Lentils and Feta