Salmon Cakes


Orzo with Thyme and Lemon Zest
Yield: 4 servings | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

Ingredients: 1 1/2 cups chicken stock or broth 2 cups water Pinch dried red pepper flakes 1 garlic clove, minced or pressed 3/4 cup orzo 1/2 lemon, zested 2 tablespoons fresh chopped thyme leaves Salt

Directions: In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves.

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Roasted Asparagus


Roasted Asparagus with Lemon Vinaigrette
Yield: 4 servings | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

Ingredients:

  • 3/4 pound fresh asparagus, woody stems removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


For the Vinaigrette:

  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  3. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  4. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

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Orzo with Thyme


Orzo with Thyme and Lemon Zest
Yield: 4 servings | Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

Ingredients:

  • 1 1/2 cups chicken stock or broth
  • 2 cups water
  • Pinch dried red pepper flakes
  • 1 garlic clove, minced or pressed
  • 3/4 cup orzo
  • 1/2 lemon, zested
  • 2 tablespoons fresh chopped thyme leaves
  • Salt


Directions:

  1. In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.

Recipe adapted from: FoodNetwork.com

Chicken Marsala Penne Pasta


Chicken Marsala Penne Pasta
Yield: 4 servings

Ingredients:

  • 2 boneless skinless chicken breasts
  • 1 package fresh mushrooms (sliced)
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • ¾ cup Marsala cooking wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1lb penne pasta
  • 1 cup parmesan cheese
  • 5 tablespoons butter
  • 1 tablespoon olive oil
  • salt and pepper (to taste)
  • ½ cup fresh Italian parsley (chopped)


Cooking Instructions:

  1. Season the chicken breasts on both sides with salt and pepper. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow the chicken to cool. Once the chicken has cooled slice it into strips.
  2. Cook pasta according to package directions. Meanwhile, melt 1 tablespoon of butter in a skillet, add garlic, mushrooms and onions. Cook until the onions are almost tender (about 5 minutes). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until the sauce is thickened. Add cooked chicken slices to the pan.
  3. When the noodles are done cooking, drain and toss them with 3 tablespoons of butter. Dump noodles into a serving dish. Add the mushroom, chicken, and marsala sauce mixture and ½ cup of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley.

Recipe adapted from: blogchef.net

Roast Chicken With Spring Vegetables

Roast Chicken With Spring Vegetables
Yield: 4 servings | Prep Time: 5 min | Cook Time: 35 min | Total Time: 40 min

Ingredients:

  • 3 1/2 pounds skin-on, bone-in chicken quarters
  • Kosher salt and freshly ground pepper
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 pound fingerling or other small potatoes
  • 2 bunches radishes
  • 1 bunch scallions
  • 1 bunch baby carrots
  • 1/4 cup chopped fresh dill

Directions:

  1. Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
  2. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
  3. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
  4. Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

Recipe adapted from: FoodNetwork.com