Ingredients: 15 oz. can of cannellini beans, undrained 10 cherry tomatoes, cut in half 1/4 diced onion 2 cups uncooked spinach 1 tbsp rosemary 1 tsp dried sage 1 tbsp parmesan cheese 1 clove garlic, chopped Salt and pepper to taste Directions Bring cannellini beans to a simmer in a saucepan Add remaining ingredients, except…
Month: March 2020
Burrata Salad
Ingredients Handful of arugala or mixed greens 4 oz. ball of burrata 1 tbsp balsamic reduction Black pepper 5 cherry tomatoes 1 tbsp olive oil Directions In a serving bowl add arugala or mixed greens and top with cherry tomatoes Rest ball of burrata on top of salad Drizzle oil and vinegar over salad and…
Za’atar Crusted Chicken
Ingredients: Marinade: 1 tsp olive oil 1 tsp zahtar 2 tsp lemon juice 1/2 tsp sumac 1/2 tsp chopped parsley 1/2 tsp aleppo pepper 1/2 tsp cumin 1/2 tsp chopped mint Salt Remaining Ingredients 1lb boneless chicken thighs 1/4 cup pomegranate seeds 1/2 cup tzatziki Directions: Mix the ingredients for the marinade together Add chicken…
POULET AU VINAIGRE (CHICKEN WITH VINEGAR)
Ingredients: 1 tablespoon vegetable oil 1 ¼ teaspoons table salt 8 (5- to 7-ounce) bone-in chicken thighs, trimmed 1 ¼ teaspoons table salt ¾ teaspoon pepper 1 shallot, minced 2 garlic cloves, sliced thin 1 cup chicken broth 1 cup dry white wine ⅓ cup red wine vinegar, plus more to taste 1 tablespoon tomato…
