Ingredient: Red Onion

Mustard and Herb Chicken Thighs

Mustard and Herb Chicken Thighs
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Servings
2
Servings
2
Mustard and Herb Chicken Thighs
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine the mustard, olive oil, garlic , herbs, and agave in a small bowl. Note: I used equal amounts of dried sage, rosemary, and thyme for the herbs. If you use fresh, double the amount.
  2. Line a large sheet pan with foil and spray lightly with cooking spray. Heat oven to 425 degrees.
  3. Lay the chicken thighs bone side down on the pan. Spread the mustard mixture evenly on the tops of each thigh. Toss the sweet potato and red onion with 1/2 tablespoon of olive oil. Season with salt, pepper and garlic powder to taste. Nestle these around the chicken thighs. Roast for 20 minutes.
  4. Toss the broccoli with the remaining olive oil and season to taste with salt, pepper, and garlic powder. Add to the sheet pan, placing them evenly around the rest of the ingredients.
  5. Roast another 20 minutes or so until the chicken is cooked through and the vegetables are tender. Divide between two plates and serve.
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Quinoa Stuffed Chicken Breasts

Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Quinoa Stuffed Chicken Breasts
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook quinoa according to the package directions and set aside.
  2. In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
  3. While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
  4. Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
  5. Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
  6. Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
  7. Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
  8. Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
  9. Remove any toothpicks or twine before serving.
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Grilled Vegetable Stacks

Grilled Vegetable Stacks
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Servings
4
Servings
4
Grilled Vegetable Stacks
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Remove the stems from the mushrooms. Use a spoon to scrape the gills out of each mushroom. Wipe them with a damp paper towel and place them in a gallon zip top bag.
  2. Place the remaining vegetables in another zip top bag. Try to lay them flat.
  3. Divide the Balsamic dressing between the two bags. Seal the bags and turn them a couple of times to distribute the dressing. Refrigerate for at least 4 hours.
  4. On a grill set at high heat and using a grill mat or pan, cook the mushrooms, turning as needed until they are somewhat soft. If you have a second rack on your grill move them to it top side up.
  5. Add the vegetables to the grill. Start with the onions. It is helpful to use toothpicks to hold the slices together.
  6. Once the onions begin to brown, add the squashes. Continue to cook the vegetables turning occasionally until they are beginning to soften and are browning.
  7. Remove all the vegetables and the mushrooms from the grill. Add the tomatoes. These will cook while you assemble the stacks. Enlist a lovely/handsome assistant to keep an eye on them while you do this.
  8. Assemble the stack as follows: Mushroom, onion slice (don't forget to remove the toothpicks), zucchini slice, pepper chunks, and yellow squash slice. You will have some squash slices left over, do with them as you wish, but they do fill out the plate nicely.
  9. Remove the tomatoes from the grill, and add them to the stack. Top each stack with a slice of the mozzarella.
  10. Anchor each stack with a toothpick. Trust me, don't skip this step. Return the stacks to the grill and cook, covered until the cheese begins to melt.
  11. When everything looks beautiful, bring the stacks in and remove the toothpicks. Serve with a nice salad and the remaining squash slices.
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Pasta with Artichokes and Cannellini Beans

Pasta with Artichokes and Cannellini Beans
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Servings
3
Servings
3
Pasta with Artichokes and Cannellini Beans
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Cook the pasta according to the package directions minus a minute or 2. While the pasta is cooking, make the sauce.
  2. Add 1 tablespoon of the olive oil to a hot skillet. Place the artichoke hearts in a single layer in the pan. Cook until lightly brown, turning as needed, 4-5 minutes. Remove from the pan and set aside.
  3. Add the remaining olive oil to the pan and add the onions and garlic. Cook a few minutes until they soften and smell wonderful.
  4. Add the beans and tomatoes and toss to combine. Add the vegetable stock and cook for 4 minutes or so. If the mixture seems dry, add a little more stock.
  5. Return the Artichokes to the skillet. When the pasta is cooked, reserve one cup of the pasta water. Drain the pasta and add to the skillet.
  6. Add the pasta water, parsley and pepper flakes to the skillet along with the cheese. Toss everything to combine and allow to cook for another few minutes until the cheese has melted.
  7. Serve with more cheese to add at the table.
Recipe Notes

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Grilled Chicken Sausage Kabobs with Farro Risotto

Grilled Chicken Sausage Kabobs with Farro Risotto
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Servings
4
Servings
4
Grilled Chicken Sausage Kabobs with Farro Risotto
Print Recipe
Servings
4
Servings
4
Ingredients
Sausage Kabobs
Farro Risotto
Servings:
Instructions
Chicken Kabobs
  1. Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a "pilot hole" in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
  3. Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
  4. When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
  5. Skewer the sausage and vegetables in random order. (Don't worry about a pattern unless that's your thing).
  6. Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
  7. Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 - 20 minutes depending on the heat of your grill.
  8. Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.
Farro Risotto
  1. Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
  2. Add the vermouth (or dry white wine) and cook for 2 - 3 minutes. Most of the wine should evaporate.
  3. Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
  4. Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
  5. Give the farro a taste at this point. If you like the texture, it's done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
  6. Season with salt and pepper to your taste and serve it with the kabobs.
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