Braised Chicken with Garlic, Fennel, and Walnuts
For 4
1 3 1/2-pound whole chicken, each cut into 8 pieces
1/2 head of garlic, cloves separated (about 10), peeled and sliced
1 fennel bulb, thinly sliced
1 yellow onion, thinly sliced
2 tablespoons extra-virgin olive oil
3 very large fresh thyme sprigs
Salt and Pepper
1 cup white wine
3 cups chicken broth
1/2 cup walnut halves
Quinoa Tabbouleh Salad
5 cups quinoa, cooked (1 cup uncooked)
1 cup medium red bell pepper, diced
1 cup red onion, finely chopped
1 cup cucumber, chopped
1 garlic clove, minced
2 limes, juiced
1/4 cup olive oil, plus more for drizzling
1/2 cup chopped cilantro
1/4 cup chopped mint
1/2 cup parsley
Salt and Pepper
Roasted Cauliflower with Salsa Verde
2 large cauliflower heads
5 tomatillos
1 poblano chili
4 garlic cloves
Hot Sauce
A handful of cilantro
1/4 cup grated parm
Olive oil
Salt and Pepper
Pre heat oven to 425 F. Clean the cauliflower and slice into halves. Break off the florets, slicing the big ones in half. Coat with olive oil (2 tablespoons-1/4 cup, depending on how much cauliflower you have) and sprinkle with salt and pepper. Pop in the oven for about 15 minutes, shake the pieces around, flipping them, and roast for another 10. You should think, "Oh crap I burnt it," when you pull them out. But try it, the more caramelized and crispy the better. Meanwhile, peel and broil the tomatillos for about 5-10 minutes, or until charred and juicy. Char the poblano over an open flame, then scrape off the skin and deseed it. Chop it roughly and pop it, the tomatillos, the garlic, cilantro, and hot sauce in a food processor. Pulse it and taste for season. Drizzle it over the cauliflower and top off with grated parm. Enjoy!
Cheese Platter: Playing with texture and flavor combinations
Cheddar
Brie
Aged gouda
Sliced figs
Whole grain mustard
Cornichon
Baguette
Honey
Your favorite nuts
Plate your favorite combination and serve with plenty of bread and crackers.
Affogato
4 scoops of ice cream
4 tablespoons chopped bittersweet chocolate
