4 boneless skinless chicken thighs
2 tsps salt
2 tsps black pepper
1 tsp extra virgin olive oil
2 garlic cloves, slices
1 tbsp capers
1 lemon, zested et juiced
12 ozs tomatoes, chopped
4 sprigs basil, chiffonade
rub chicken w/salt et pepper.
heat large pan over medium-high heat. add oil to hot
pan et when it smokes, add chicken. saute chicken over high heat for 4mins or
until browned, then flip et saute another 4mins.
add garlic, then capers, lemon juice et tomatoes et
saute for an additional 5mins, or until a themometer inserted into the thickest
part of the chicken reads 165degreesF.
finish w/basil et lemon zest, toss et serve. (with
basil)
2 small portobello mushrooms
1 tbsp extra virgin olive oil
1/2 pint heirloom cherry tomatoes, halved
1 pint fresh mozzarella, ciliegine
1 tsp fresh cracked pepper
1 tsp salt
4 sprigs basil, chiffonade
preheat oven to 450degreeF
gill et stem portobello mushrooms, then coat mushroom caps
with w/1 tsp extra virgin olive oil.
toss halved tomatoes et cheese w/salt et pepper et remaining
extra virgin olive oil, then fill mushroom caps w/mixture.
place stuffed mushrooms onto a roasting rack in the center
of the oven (for best results use a convection oven). bake 10mins or until
cheese et tomatoes are golden brown.
sprinkle basil on cooked mushrooms before
serving.
2 tbsp. extra virgin olive oil
10 baby bella mushrooms
4 medum carrots, peeled et cut into julienne
strips
1/4 cup dry sherry
1/4 tsp. sea salt
freshly ground pepper to taste
chopped fresh parsley
1. heat oil in a large skillet over medium-high
heat. add mushrooms et carrots et cook for 10mins or until carrots are
crisp-tender.
2. stir in remaining ingredients et cook for a few
minutes more.
2 cups chicken stock or reduced-sodium broth
1 tbsp butter
2 tsp sugar
1/2 tsp turmeric
1/4 tsp each: cinnamon et salt
1 cup long grain white rice
1/2 cup raisins
1 tsp. finely grated lemon zest
salt
et freshly ground pepper to taste
1. bring stock, butter, sugar, turmeric, cinnamon et salt to
a boil in a medium saucepan. stir in rice; cover et simmer over low heat for
20mins.
2. remove from heat et let stand for 5mins, then stir in
raisins et lemon zest. season to taste with pepper.
