The Menu
Grilled Buttermilk & Herb Chicken
Three-Pea Salad
Campanelle with Broccoli, Roasted Garlic, and Pine Nuts
Cranberry-Orange Bars
The Recipes
Grilled Buttermilk & Herb Chicken
serves 8
1 cup buttermilk
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 boneless, skinless whole chicken breasts
In large bowl, combine buttermilk, rosemary, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Add chicken to marinade for 30 minutes at room temperature.
Heat grill to medium and lightly brush grates with vegetable oil. Lift chicken from marinade and grill for approximately 8 minutes per side (or until meat thermometer registers 165F degrees inserted).
Remove from grill and let rest for 5 minutes covered with foil, before serving.
Three-Pea Salad
Makes 6 servings.
1 Tablespoon minced shallot
1 Tablespoon sherry vinegar
1 Tablespoon sour cream or crème fraîche
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
1/2 pound sugar snap peas
1/2 pound snow peas, halved crosswise
One 10-ounce box frozen baby peas (about 2 cups)
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar and sour cream together. Whisk in olive oil until emulsified. Season with salt and pepper. Add sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper and toss to coat. Serve.
Campanelle with Broccoli, Roasted Garlic and Pine Nuts
Makes about 6 to 8 servings.
1 garlic head
1 Tablespoon extra-virgin olive oil
16 ounces dry campanelle pasta
4 cups broccoli florets
1/2 cup pine nuts, toasted
1 ounce fresh grated Parmigiano-Reggiano cheese
1 1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Preheat oven to 450 degrees F.
Remove the papery skin from the garlic, leaving the cloves intact. Cut off top portion of the garlic head and place on a piece of foil. Drizzle garlic with oil and seal the foil around the head. Bake until the garlic has softened and is browned, about 35 to 45 minutes. Remove and let cool slightly. When cool enough to handle, peel the cloves and mash the garlic. In a large pot of boiling salted water, cook pasta according to package directions. About 3 minutes before the pasta is ready, add the broccoli. Reserve about 1/4 cup of the cooking liquid, then drain pasta and broccoli. Place back into the pot. Add mashed garlic, pine nuts, cheese, salt, pepper and reserved cooking liquid to the pasta and broccoli, tossing well to serve.
Cranberry-Orange Bars
1/2 cup cranberries; chopped finely
1 orange, ground with skin
1/4 cup raisins
2 Tbs brown sugar
2 2/3 Tbs butter
1 egg
1/2 tsp vanilla
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
Combine the cranberries, oranges, raisins, and brown sugar in a mixing bowl. Set aside.
Cream the butter until light and fluffy. Add egg and beat well. Blend in the vanilla. Gradually add the dry
ingredients to the creamed mixture.
Stir in the cranberry mixture and pour the batter into a greased 8 inch square baking pan. Bake at 350F for 30 to 40 minutes or until browned on top. Cool in the pan on a wire rack. Cut into bars.
Grilled Buttermilk & Herb Chicken
Three-Pea Salad
Campanelle with Broccoli, Roasted Garlic, and Pine Nuts
Cranberry-Orange Bars
The Recipes
Grilled Buttermilk & Herb Chicken
serves 8
1 cup buttermilk
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 boneless, skinless whole chicken breasts
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In large bowl, combine buttermilk, rosemary, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Add chicken to marinade for 30 minutes at room temperature.
Heat grill to medium and lightly brush grates with vegetable oil. Lift chicken from marinade and grill for approximately 8 minutes per side (or until meat thermometer registers 165F degrees inserted).
Remove from grill and let rest for 5 minutes covered with foil, before serving.
Three-Pea Salad
Makes 6 servings.
1 Tablespoon minced shallot
1 Tablespoon sherry vinegar
1 Tablespoon sour cream or crème fraîche
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
1/2 pound sugar snap peas
1/2 pound snow peas, halved crosswise
One 10-ounce box frozen baby peas (about 2 cups)
Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. In another large bowl, whisk the shallot, vinegar and sour cream together. Whisk in olive oil until emulsified. Season with salt and pepper. Add sugar snap peas to the boiling water and blanch for 20 seconds. Add the snow peas and cook for 20 seconds. Add the frozen baby peas and cook for 20 seconds longer, until the sugar snaps and snow peas are crisp-tender and the baby peas are heated through. Drain and immediately transfer the colander to the ice water to stop the cooking. Drain again and pat the peas dry. Add the peas to the dressing, season with salt and pepper and toss to coat. Serve.
Campanelle with Broccoli, Roasted Garlic and Pine Nuts
Makes about 6 to 8 servings.
1 garlic head
1 Tablespoon extra-virgin olive oil
16 ounces dry campanelle pasta
4 cups broccoli florets
1/2 cup pine nuts, toasted
1 ounce fresh grated Parmigiano-Reggiano cheese
1 1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Preheat oven to 450 degrees F.
Remove the papery skin from the garlic, leaving the cloves intact. Cut off top portion of the garlic head and place on a piece of foil. Drizzle garlic with oil and seal the foil around the head. Bake until the garlic has softened and is browned, about 35 to 45 minutes. Remove and let cool slightly. When cool enough to handle, peel the cloves and mash the garlic. In a large pot of boiling salted water, cook pasta according to package directions. About 3 minutes before the pasta is ready, add the broccoli. Reserve about 1/4 cup of the cooking liquid, then drain pasta and broccoli. Place back into the pot. Add mashed garlic, pine nuts, cheese, salt, pepper and reserved cooking liquid to the pasta and broccoli, tossing well to serve.
Cranberry-Orange Bars
1/2 cup cranberries; chopped finely
1 orange, ground with skin
1/4 cup raisins
2 Tbs brown sugar
2 2/3 Tbs butter
1 egg
1/2 tsp vanilla
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
Combine the cranberries, oranges, raisins, and brown sugar in a mixing bowl. Set aside.
Cream the butter until light and fluffy. Add egg and beat well. Blend in the vanilla. Gradually add the dry
ingredients to the creamed mixture.
Stir in the cranberry mixture and pour the batter into a greased 8 inch square baking pan. Bake at 350F for 30 to 40 minutes or until browned on top. Cool in the pan on a wire rack. Cut into bars.