I’ve made this several times lately and it really is super good and super easy. Make home made croutons and use lots of parmesan when tossing the salad.
Allrecipes.com
Ingredients:
2 anchovy fillets (PJH: I use anchovy paste – one good squirt – about 1 tsp)
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
⅓ cup grated Parmesan cheese
¼ cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag mung bean sprouts (about 2½ cups)
Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
Pile salad on a platter; top with reserved almonds.
Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.
Dan and Emily made this for a picnic last weekend and I just made it again last night. It is super easy, tasty, healthy and lasts for a long time in the refrigerator.
Love and Lemons Every Day via Dan and Emily Cohn
1/4 cup extra virgin olive oil
1/4 cup lemon juice (one big lemon or more)
2 garlic cloves grated
1 teaspoon salt
3 cups cooked chickpeas, drained and rinsed (2 cans)
8 large celery stalks with leaves – stalks sliced on bias and leaves chopped
2/3 cup thinly sliced red onion
1/4 cup chopped fresh dill
ground black pepper
In a large bowl, whisk together the olive oil, lemon juice, garlic, mustart, salt and several grinds of pepper.
Add the chickpeas, celery stalks and leaves, onion, and dill. Toss to combine. Season to taste and serve.
Kathryn Purcell via Gina Depalma via Secrets of the Best Chefs
SERVINGS: 6 TIME: ABOUT 1 hour
This soup is hearty and so good! It freezes well. You could easily make it vegetarian by skipping the sausage. And you could make it vegan by not using the sausage and romano cheese.
*8 ounces of sausage meat is roughly 2 links. I have used up to 4. Use as much or as little as you choose.
2 large links (about 8 ounces) of sweet Italian sausage [see Note] 1 medium onion, diced
2 celery ribs, sliced or diced
2 medium carrots, peeled and sliced into half-moons or diced
4 cloves garlic, sliced (reserve half for later in recipe)
Kosher salt
A pinch of crushed red pepper flakes (optional)
1 cup brown lentils, sorted and rinsed
2 bay leaves
1 28-ounce can crushed tomatoes
6 cups water
Freshly ground black pepper
3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale Grated Pecorino Romano cheese to finish
On the stove: Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)
When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.
In an InstantPot or electric multicooker: Proceed as written above, using the sauté function on high (I find this to be like medium-high on a stove) to cook the sausage and then vegetables. Once you’ve added the remaining ingredients, including dried lentils, lock the lid and set to high pressure for 15 minutes. Let it naturally release for at least 10 minutes (or longer, if you have time), to help keep the vegetables intact. You can manually release the rest. Use the sauté function on high again to bring it back to a simmer (this should be take no time at all) and add the greens; cook until wilted.
Both methods: To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet (on the stove) and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.
PJH: I made this w boneless chicken breasts – just browned them first with no flour, used fresh mushrooms and kalamata olives. Was very good… maybe try boneless thighs next time.
2 whole chicken breasts
flour to dredge chicken
9 oz can of marinated artichoke hearts, liquid reserved
one can of sliced mushrooms, drained
14 oz can of chopped tomatoes and its liquid
3 cloves garlic, minced
1 t salt
¾ t oregano
1 t dried dried basil
¾ t black pepper
¾ cup straight Sherry
½ cup pitted black olives (optional)
Directions
Cut the chicken into 2-3 inch pieces and dredge in the flour. Saute in liquid reserved from artichoke hearts until lightly browned. Add the artichokes, mushrooms, tomatoes, garlic, and seasonings, simmer for about 10 minutes. Add the Sherry and simmer 5-10 minutes more. Add olives and simmer till heated through. Serve over any type of pasta or polenta.
This is a wonderful dish for those times when you need to make something that seems fancy, but you don’t have any time to cook. It takes about 10 minutes to throw this dish together the night before you need to serve it. A green salad and some wild rice complete the meal.
3 – 4 lbs. of chicken parts (breasts, legs, thighs)
5 cloves garlic, chopped
1/4 cup dried oregano
1/2 cup red wine vinegar
1/4 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
salt and pepper to taste
Arrange chicken in a single layer in a casserole. Combine remaining ingredients, pour over chicken, cover, and let marinate overnight, flipping the chicken in the morning and letting it marinate all day. Preheat oven to 350°. Bake for 50 minutes to 1 hour, basting frequently with marinade in casserole. Chicken is done when thickest pieces yield clear yellow juice when pricked.
Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.
Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you’re serving this dish up for a dinner party, you can garnish it with lemon slices if you’d like.
1 1/2 lbs flank or round steak cut into thin strips
1 clove garlic, minced
1/2 t. salt
dash pepper
1/4 t. ginger
1/4 t. sugar
1/4 c. soy sauce
2 green peppers cut into large chunks
1 lb. fresh bean sprouts
1 medium onion, sliced
4 medium sized tomatoes, quartered
2 T. cornstarch
1 c. beef broth
Heat oil in wok or large frying pan. Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink. Move meat from center of skillet; add soy sauce, green pepper and onion. Cook, covered about 3 minutes. Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes. Make a smooth mixture of cornstarch and broth; add to hot mixture. Stir gently until thickened. Service over hot white rice.
It’s basil season on Edgecliff and we’ve got lots…
I grew four kinds this year. The standard genovese variety…
…a red variety I forget the name of – different than the one I usually grow (and don’t like it as much)…
…thai basil (going to try thai basil mojitos this weekend)…
…cinnamon basil – too pretty to pick.
If one has lots of basil then of course one needs to make pesto: One huge load of basil…
…about three heaping cups once trimmed and cleaned…
…about 1/3 cup of pine nuts…
…a couple cloves of garlic (this beautiful garlic is from our CSA and is so much fresher and such a huge difference…who knew)….
Swirl it all together in the Cuisinart with a healthy dose of good olive oil et voila.
Pasta with super fresh pesto and lots of herbs, zucchini with lots of basil and some really cool purple carrots (sauteed in butter and maple syrup). A beautiful summer plate of freshness.
Eat On Edgecliff 