All playing well together.
After Saturday's successful trip to the farmers' market, I created a pretty well balanced dinner with a bunch of ingredients currently in season. Some elements were more successful than others, but I've noted modifications in the recipes below. Hope you enjoy them!
To start things off...
Mixed salad greens
1 beet, roasted and cut into bite sized pieces
1/2 avocado, sliced
1/4 c fennel, shaved
1 1/2 tbsp dijon mustard
1 tbsp champagne vinegar
1 tbsp lemon juice
1/2 tbsp maple syrup
1/2 tbsp olive oil
1/4 tsp tarragon
Whisk together all vinaigrette ingredients and toss a small amount with the mixed greens (you don't want to douse them in dressing). Add fennel, beets and avocado on top. Toss before serving.
The main course...
Green Garlic Chicken Roulade
2 chicken breasts, butterflied
1 stalk green garlic
2 1/2 tbsp plain greek yogurt
3 tbsp parmesan cheese, shredded
1 tbsp hot sauce
Heat oven to 400 degrees. Puree green garlic, yogurt, hot sauce and parmesan cheese together. Add a pinch of salt and pepper to taste. Spread 1/4 of mixture on each breast half, roll chicken up tightly and secure with two toothpicks.
Place chicken in a baking dish, cover with foil and bake for 20 minutes. Remove foil and bake another 15 minutes or until internal temperature reaches 165. Let rest for a few minutes and slice before serving.
Caramelized Onion and Brussels Sprout Hash
3/4 lb brussels sprouts, shredded
1/3 c caramelized onions
1 tbsp butter
3 tbsp canadian bacon, finely chopped
1/3 c fennel, shaved
1/4 tsp lemon zest
Heat butter in a saute pan over medium high heat. Brown bacon, then add fennel. Cook for 2 minutes before stirring in brussels sprouts. Cook, stirring frequently, for 3-5 minutes. Add onions and lemon zest, reduce heat to medium low and cook for 8-10 minutes, stirring occasionally. Season with salt and pepper.
Roasted Fingerling Potatoes
1-2 c fingerling potatoes, halved lengthwise
1 tbsp olive oil
1/2 tbsp salt
1/2 tbsp dill
freshly ground pepper
Heat oven to 400. Toss ingredients together and spread out on a baking sheet. Roast for 20-25 minutes.
March ingredients used: avocado, beet, brussels sprouts, fennel, green garlic, lemon, onion, potato
For dessert, Jamie and I snacked on a variety of baked goods we picked up on our walk through Chinatown:
Personally, I wasn't that into any of the baked goods so I ended up snacking on one of the many oranges I collected that morning. It needed to be done.