Recipes

Chicken, Spinach and 30 Cloves of Garlic

Serves: 4-6
Prep time: 30 min
Cook Time: 1 hr 15 min

Ingredients
2 whole heads garlic, about 30 cloves (use pre-peeled garlic to save time)
1 Whole Fryer Chicken, have one of our meat guys or gals cut it into 8 pieces for you
Kosher salt
Freshly ground black pepper
1 Tbs. High Meadow Organic Butter
2 Tbs. Organic Tunisian EV Olive Oil (Bulk Department)
3 Tbs. cognac or brandy, divided
1 cup dry white wine*
2 tsp. fresh thyme leaves (rosemary & tarragon also work well)
1 Tbs. all-purpose flour (Bulk Department)
2 Tbs. heavy cream
1 lb Earthbound Organic Spinach

Method
If you are peeling your own garlic: blanch the (unpeeled) cloves in boiling water for 1 minute & then drain. Peel when cool enough to touch & set aside.

Pat the chicken pieces dry with paper towel & season both sides with salt & pepper.

Heat the butter and oil in a large pot or Dutch oven over medium-high heat. Working in two batches, sauté the chicken in the olive oil & butter, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Lower the heat if the fat starts to burn. Transfer to a plate & sauté the second batch.

Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and sauté for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.

Choose a serving platter & spread the raw spinach over it.

Remove the chicken & arrange on top of the spinach. Cover with aluminum foil to keep warm. Remove about 1/2 of the sauce from the pan into bowl. Whisk the flour into the sauce in the bowl & then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful. Pour the sauce and the garlic over the chicken & spinach on the platter and serve hot.

Suggested accompaniments
A nice Breadworks Baguette (you will want to soak up the sauce) $1.99.

Or Cadia Organic Orzo cooked & tossed with butter or olive oil & Parmesan cheese.

Fresh green beans or an easy green salad (Earthbound Organic Mixed Greens & Field Day organic dressing $5.78).

*Domaine De Tariquet 2009 Classic Blanc for $7.99 would be perfect in the sauce & to drink with dinner.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Oliver’s Nectarines ‘N Mascarpone Fruit Salad

Sour, sweet, creamy and chill, this simple fruit salad  will refresh your morning or evening with a colorful myriad of bright, bold flavors.

Serves 4

Ingredients
6 nectarines 
6oz of raspberries 
½ lemon
¼ cup of cane sugar
1 container of marscarpone cheese

Method
Quarter up the nectarines, and place them in a mixing bowl. Add sugar. Add the freshly squeezed lemon juice. Mix together. Add raspberries and mix again. Place in the refrigerator for an hour, or until cold. Place into serving dishes and add a dollop of marscarpone cheese atop. Enjoy!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Irish Colcannon

This nourishing Irish dish is known in England as “bubble & squeak” and can be traced back to the Middle Ages.  This version is vegetarian but crisp bacon or chopped leftover ham can be added.  We are using kale but any green such as spinach or collards is equally wonderful.  See the bottom of the recipe for more variations.  Have fun… you can’t go wrong.  This is comfort food at its best.

Ingredients

2-3 lbs potatoes of your choice, peeled or not & cut into large chunks
Salt & Pepper
6 Tbs unsalted butter (plus an optional half a stick more for serving)
2-3 bunches of kale, chard, cabbage, washed & cut into large chunks
1 bunch of green onions (scallions), minced
1 cup of milk or cream

Method
1. Put the potatoes & 2 Tbs of salt in a medium pot with enough cold water to cover by at least one inch.  Bring to a boil & cook until the potatoes are fork-tender  (15-20 minutes).  Drain in a colander.

2. Return the pot to the stove & set over medium-high heat.  Melt the butter in the pot & add the greens.  Cook the greens for 2-3 minutes (less for spinach, more for the heavier greens) until they are wilted.  Add the green onions & a generous amount of black pepper & cook for a minute more.

3. Add the potatoes & milk or cream to the pot & reduce the heat to medium.  Using a potato masher or heavy wooden spoon stir & mash everything together.  Taste & add more salt or pepper if necessary.

Serving
Serve the colcannon hot on a large plate or bowl (pre-warmed if possible).  Make a well in the center for the additional butter.

Make your own combination of potatoes, greens & onions.  Of course you can substitute any kind of non-dairy products for the cream & butter. Here are some suggestions below.

Potatoes                                           Greens                                  Onions

Russet                                                Kale                                       Scallions

Yellow Finn                                      Collards                                Fresh Chives

Red Skin                                           Mustard                                Red Onion

Yams or sweet potatoes                Spinach                                 Sweet White Onion (ie. Videlia)

Parsnips for ½ of the potatoes     Cabbage (red or green)     Sauteed Leeks

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.