• Lemon Butter Dijon Chicken and Orzo with Feta Sauce

    October 17, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken and Orzo Ingredients:

    • 3 TBSP olive oil
    • 2 TBSP honey Dijon mustard
    • 4 garlic cloves, chopped
    • 2 small shallots, chopped
    • 2 TBSP fresh rosemary, chopped
    • 1 tsp. smoked paprika
    • Salt and black pepper, to taste
    • 2 lbs. boneless chicken breasts or thighs
    • 3 TBSP salted butter
    • 1 lemon, sliced
    • 1 1/2 c. orzo
    • 3 c. chicken broth
    • 6 oz. baby spinach
    • 2 TBSP lemon juice
    • Fresh dill, chopped for serving
    • Serve with chopped tomatoes and cucumbers and feta sauce

    Feta Sauce Ingredients:

    • 5 oz. feta
    • 1/4 c. plain Greek yogurt
    • 1 garlic clove, grated
    • 1 lemon, juiced
    • 1/4 tsp. smoked paprika
    • Crushed red pepper, to taste

    Directions:

    1. Preheat oven to 400° F.
    2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
    3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
    4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
    5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
    6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

    Lemon Butter Dijon Chicken and Orzo with Feta Sauce:

  • Roasted Garlic Hummus with Za’atar

    October 17, 2024 Author: Rachel
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    Recipe from Abbey Cochran at Honeycomb Kitchen Shop.

    Ingredients:

    • 1 bulb of garlic, roasted until soft
    • Olive oil
    • 1 can chickpeas, rinsed and drained
    • 1/2 tsp. baking soda
    • 2 lemons, juiced
    • 1/2 – 1 tsp. salt
    • 1/2 c. tahini
    • 2-4 TBSP ice water
    • 1/2 tsp. ground cumin
    • 1 TBSP olive oil + more for garnish
    • 1 TBSP za’atar for garnish
    • Serve with carrots, sweet peppers, cucumbers, etc.

    Directions:

    1. Roasted Garlic: Preheat oven to 330F. Cut the top portion of the garlic, exposing the tops of the cloves. Place garlic on a piece of foil large enough to fold up; then drizzle the garlic with olive oil and completely cover the garlic with the foil by folding the foil up onto itself. Roast for 30–40 minutes, or until soft. Set aside.
    2. Chickpeas: Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer drain the chickpeas and run cool water over them for about 30 seconds. Set aside.
    3. Meanwhile in a food processor, combine the lemon juice, roasted garlic, and salt. Process until everything is smooth and incorporated. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary. While running the food processor, drizzle in 2 TBSP of ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. If the tahini was really thick to begin with, an additional 2 TBSP of ice water may be needed. Then add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the TBSP if necessary to achieve a super creamy texture. Taste and adjust seasoning as necessary.
    4. Serve: Add the hummus to a serving bowl or plate, and use a spoon to create nice swooshes on top. Sprinkle with the za’atar and drizzle with olive oil.

    Roasted Garlic Hummus with Za’atar:

  • Wonton Soup

    October 17, 2024 Author: Rachel
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    Ingredients:

    • 1 package of firm or extra firm tofu, pressed
    • 2 TBSP chopped ginger
    • 1 bunch green onion, finely chopped
    • 2 tsp. cornstarch
    • 1 1/2 TBSP soy sauce
    • 1-2 tsp. sesame oil
    • Black pepper and salt, to taste
    • 2 tsp. neutral oil
    • 1 egg, beaten
    • 1 package of wonton wrappers
    • Baby bok choy
    • 6 c. vegetable or chicken broth
    • Chili crunch

    Directions:

    1. Tofu: Wrap tofu in towels with a weight on top for 30 minutes to remove the water. After 30 minutes, break a chunk off the tofu and squeeze any remaining liquid out; then in a bowl crumble the tofu. Add the ginger, 3/4 of the green onions, cornstarch, soy sauce, sesame oil, and salt and pepper, to taste and mix to combine.
    2. Heat a skillet over medium heat; when hot, add oil to pan and let oil heat up; then add the tofu mixture and smash the tofu with the back of your spoon/spatula. Cook until the texture can easily form a “meatball” like ball. Set aside to cool. Once the tofu mixture cools, add the egg and mix to combine.
    3. Prepare Wontons: On a platter or plate, sprinkle some cornstarch to prevent sticking. Have a small bowl with water on the ready.
    4. If using a round wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold in half and press the edge tightly to seal (a half moon shape); then bring the right and left sides of the half moon together, dab the edges with water and seal the edges together. Place on platter.
    5. If using a square wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold one point to the opposite point making a triangle; then bring the right and left sides of the triangle together, dab the edges with water and seal the edges together. Place on platter.
    6. Cook Wontons: Bring a pot of water to a boil. Add in some wontons (don’t over crowd) and let boil. Once wontons float, cook for 2-3 minutes. Remove wontons and place on a plate lined with parchment paper to prevent sticking. Repeat.
    7. Prepare Soup: Meanwhile in another pot, bring broth to a boil, and add baby bok choy, and simmer until hot.
    8. Wonton Soup: In an individual bowl, add wontons, ladle in soup broth and bok choy, top with green onions, and chili crunch.

    Wonton Soup:

  • Vietnamese Summer Rolls with Peanut Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Sandy Thana.

    Ingredients:

    Summer Rolls:

    • 3 Ladies’ rice wrappers
    • Green leaf lettuce
    • Cilantro, stems removed
    • Mint, stems removed
    • Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles

    Peanut Sauce:

    • 1/2 c. vegetable broth
    • 1 c. hoisin sauce
    • 1/2 c. creamy peanut butter
    • 1/4 c. crushed peanuts
    • Sriracha, to taste

    Directions:

    1. Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
    2. Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.

    Vietnamese Summer Rolls with Peanut Sauce:

  • Greek Feast – Tzatziki

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1/2 c. finely grated cucumber
    • 1 c. whole milk Greek yogurt
    • 1 TBSP lemon juice
    • 1/2 TBSP olive oil
    • 1 garlic clove, minced
    • 1/4 tsp. salt
    • 1 TBSP fresh dill, chopped
    • 1 TBSP fresh mint, chopped

    Directions:

    1. Place the grated cucumber in a cheese cloth and gently squeeze out the excess water.
    2. In a medium bowl, combine all ingredients. Chill until ready to use.

    Tzatziki:

  • Greek Feast – Hummus

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 8 oz. canned chickpeas, drained
    • 1/2 c. tahini
    • 1 tsp. crushed garlic
    • 1/4 c. lemon juice
    • 1 TBSP olive oil
    • Salt, to taste
    • Cayenne pepper, to taste
    • 2 TBSP olive oil
    • Kalamata olives to garnish

    Directions:

    1. In a food processor, puree chickpeas, tahini, garlic, lemon juice, and 1 TBSP olive oil. If necessary thin with water or lemon juice to taste. Season with salt and cayenne pepper, to taste. Chill for at least 1 hour.
    2. Spoon hummus into a serving bowl and drizzle with 1-2 TBSP olive oil and top with Kalamata olives.

    Hummus:

  • Greek Feast – Greek Salad

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1 medium red onion, thinly sliced into half moons
    • 4 medium juicy tomatoes, cut into chunky pieces
    • 1 English cucumber, partially peeled into a striped pattern, sliced
    • 1 green bell pepper, cored and sliced
    • Salt to taste
    • 1/2 c. Kalamata olives
    • 7 oz. Feta block, sliced
    • 1/3 c. high quality olive oil
    • 1-2 TBSP red wine vinegar
    • 1 1/2 tsp. dried oregano

    Directions:

    1. Prep vegetables.
    2. On your serving platter, drizzle with half the olive oil. Add the onions, tomatoes, cucumbers, and bell peppers, and sprinkle with salt. Add the olives and top with the feta. Then drizzle remaining olive oil and vinegar and sprinkle the top with oregano.

    Greek Salad:

  • Greek Feast – Lemon Roasted Potatoes

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 2 lbs. Yukon gold potatoes, cut in small wedges
    • 1/2 c. olive oil
    • 3 tsp. dried oregano
    • 2 TBSP lemon juice
    • 3 cloves
    • 3 allspice berries
    • 2 garlic cloves, minced
    • 1 tsp. salt
    • Freshly ground black pepper
    • 1/2 c. water

    Directions:

    1. Preheat oven to 400F.
    2. Cut potatoes and place in a bowl with olive oil through pepper and mix until well coated.
    3. On a sheet pan lined with parchment paper, spread the potatoes in a single layer along with the olive oil in the bowl.
    4. Pour 1/2 c. water in the corners of the sheet pan, tilting the pan so it spreads through the entire pan.
    5. Roast for 10 minutes at 400F until the liquids start to boil, then reduce to 320F and continue to roast for 45 minutes until potatoes are soft and crispy. Taste and add more salt if necessary.

    Lemon Roasted Potatoes:

  • Greek Feast – Greek Chicken Skewers

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 4 TBSP olive oil
    • 1 TBSP lemon zest
    • 2 TBSP lemon juice
    • 1 tsp. paprika
    • 2 tsp. oregano
    • 2 tsp. dried basil
    • 1 tsp. dried thyme
    • 3 garlic cloves, minced
    • 1 shallot, minced
    • 1 1/4 tsp. salt, plus more to taste
    • 1 1/4 tsp. pepper, plus more to taste
    • 2 lbs. boneless, skinless chicken thighs, cut into 1 inch cubes
    • 10 bamboo skewers, soaked in water
    • Serve with Lemon Roasted Potatoes, Greek Salad, Hummus, and Tzatziki

    Directions:

    1. Soak skewers in water for at least 20 minutes.
    2. In a medium bowl, combine olive oil through pepper. Add 1 inch chicken cubes to marinade and toss to combine. Marinate for at least 2 hours or overnight.
    3. Preheat grill to medium or 350F. Preheat oven to 350F.
    4. Thread chicken onto skewers.
    5. Add skewers to grill and turn occasionally until chicken has grill marks. Transfer to oven for 15 minutes or until completely cooked through.

    Greek Chicken Skewers:

  • Chicken Crepes with Poblano Cream Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Helen Lampkin.

    Ingredients:

    Crepe Ingredients:

    • 2 TBSP butter, melted
    • 2 large eggs
    • 1 c. whole milk
    • 1/3 c. water
    • 1 tsp. vanilla
    • 1 c. flour
    • 1/4 tsp. salt
    • 2 TBSP sugar
    • Melted butter for cooking crepes

    Crepe Filling:

    • 2-3 cooked chicken breasts, petite dice
    • 1 c. fresh or frozen corn
    • 1 c. orange bell pepper, petite dice
    • 1 shallot, petite dice
    • Salt and pepper, to taste

    Poblano Cream Sauce:

    • 2 c. heavy whipping cream
    • 4 oz. cream cheese, softened
    • 2 – 3 poblano chiles, roasted, peeled, petite dice (reserve some for garnish)
    • Salt, to taste

    Directions:

    1. Crepe Batter: Using an electric mixer, blend the melted butter, eggs, milk, water, and vanilla together. Combine dry ingredients in a bowl, then add them to the milk mixture and blend until smooth consistency. Cover and refrigerate for at least 1 hour or preferably overnight.
    2. Prepare Crepes: Heat a 9-10 inch crepe pan or nonstick skillet. Brush pan with melted butter and pour a scant 1/4 c. of batter into the pan and swirl the pan until the batter covers the surface. Cook until the crepe is slightly brown (about 30 seconds). Carefully loosen the edges and then flip the crepe. Cook for another 30 seconds or until the second side is lightly browned. Remove from pan and continue cooking until batter is used. As you finish each crepe, stack them in between sheets of parchment paper or wax paper. Cover with a clean kitchen towel.
    3. Prepare Filling: Saute corn, bell pepper, and shallot until veggies are softened, add the chicken and toss to combine and season with salt and pepper. Set aside.
    4. Prepare Poblano Cream Sauce: In a small saucepan heat cream, cream cheese, and 3 TBSP (or more) of diced poblanos. Add salt to taste. Set aside. Reheat just before serving.
    5. Build the Crepes: Preheat oven to 325F. Line a baking sheet with parchment paper. Spoon chicken mixture onto crepe and gently roll up and then place onto the baking sheet. After you have filled and rolled all of the crepes, cover the baking sheet with foil and bake until warmed through, about 15 minutes. Reheat poblano cream sauce. When crepes are done, add some poblano cream sauce to your plate, add your crepes, top with more poblano cream sauce, and garnish with reserved roasted poblano chiles.

    Chicken Crepes with Poblano Cream Sauce:


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