ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Roasted Chicken Thighs with Lemon and Oregano / Brian W. Ferry

YIELD
Makes 4 servings
ACTIVE TIME
20 minutes
TOTAL TIME
30 minutes

INGREDIENTS

  • 1 lemon
  • 4 large or 8 small skin-on, boneless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 teaspoons olive oil, divided
  • 3 sprigs oregano
  • 1 tablespoon minced shallot
  • 1/2 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth

PREPARATION

  1. Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
  2. Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
  3. Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
  4. Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
  5. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
Per serving: 290 calories, 21 g fat, 1 g fiber

Matcha-Mint Sparkler

Matcha in the morning, matcha at night, matcha all through the day! This lime-mint-matcha combo is a great morning or afternoon pick-me-up, or add a splash of rum for a bright and refreshing cocktail.

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YIELD
Makes 2 servings
ACTIVE TIME
5 minutes
TOTAL TIME
10 minutes

INGREDIENTS

  • 2 limes, divided
  • 2 tablespoons sugar
  • 3 tablespoons mint leaves, divided
  • 2 teaspoons matcha (green tea powder)

PREPARATION

  1. Slice 1 lime in half, then slice 2 wedges from 1 half and reserve for garnish. Juice remaining 1 1/2 limes to yield 2 Tbsp. juice. Combine lime juice, sugar, and 2 Tbsp. mint leaves in a measuring cup or cocktail shaker. Muddle mint with the back of a spoon. Let sit 5 minutes.
  2. Meanwhile, pour 1/2 cup water into a small bowl. Sift matcha through a fine-mesh sieve into water and whisk until smooth. Whisk matcha into mint mixture, then divide between 2 glasses filled with ice. Top with sparkling water. Garnish with lime wedges and remaining 1 Tbsp. mint.
Cooks’ Note
Matcha is available at Japanese markets and online.

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberry-Rhubarb Salad with Mint and Hazelnuts

Strawberries and rhubarb are a power duo in pie; here raw rhubarb plays a tart counter to sweet strawberries. Fresh mint adds the perfect balancestrawberry-rhubarb-salad_1x1

YIELD
Makes 8 servings
ACTIVE TIME
15 minutes
TOTAL TIME
45 minutes

INGREDIENTS

    • 1/2 cup blanched hazelnuts
    • 2 rhubarb stalks, thinly sliced on the diagonal
    • 2 tablespoons sugar
    • 1 tablespoon Cointreau or fresh orange juice
    • 1 tablespoon fresh lemon juice
    • 2 pounds strawberries, hulled, quartered
    • 1/4 cup torn fresh mint leaves
    • PREPARATION

        1. Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
        2. Meanwhile, toss rhubarb, sugar, Cointreau, and lemon juice in a medium bowl. Let sit until rhubarb is slightly softened and releases its juices, about 30 minutes. Toss with strawberries, mint, and hazelnuts.
      Cooks’ note: Resist the urge to make the salad the night before, or the rhubarb may become too soft.

 

Homemade Cheese Spread w/Fresh Herbs

Homemade Cheese Spread w/Garlic and Fresh Herbs

Simple and delicious!  Parsley and chives bring the fresh flavor of Spring!

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YIELD
Makes about 1 cup
ACTIVE TIME
10 minutes
TOTAL TIME
40 minutes (including chilling)

INGREDIENTS

    • 8 ounces cream cheese, softened
    • 2 tablespoons unsalted butter, softened
    • 1 small garlic clove, quartered
    • 1/4 teaspoon kosher salt
    • 1/4 cup chopped parsley leaves
    • 1 tablespoon chopped chives
    • Crackers or toasts (for serving)

PREPARATION

    1. Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
  1. Do Ahead
    1. Cheese can be made 5 days ahead. Cover and chill.
Cooks’ Note
To add a citrus note to the cheese, incorporate 1/8 teaspoon finely grated lemon zest with the herbs. Or add 1/8 teaspoon (or more) freshly ground black pepper for a little spice.
 Courtesy of Epicurious

DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS

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YIELD
Serves 4

INGREDIENTS

    • 8 pasture-­raised eggs
    • 1 teaspoon white vinegar
    • 1 cup trimmed mustard greens
    • 1/2 cup olive oil–based mayonnaise
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup diced roasted red peppers
    • 2 tablespoons capers, rinsed and chopped
    • 1 jalapeño, seeded and minced (optional)
  1. PREPARATION

      1. Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
      2. Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
    Cooks’ Note
    If you prefer to roast the peppers yourself, place them on a baking sheet under the broiler for 3 to 4 minutes, turning often, until the skins are blackened. Transfer to a bowl and let them steam for 5 minutes. Then peel and seed the peppers before completing the recipe.
    255 Calories . 13g Protein . 4g Carbohydrates . 19g Fat (4g Saturated) . 382mg Cholesterol . 1g Sugars . 1g Fiber . 555mg Sodium Vitamin K = 157% . Choline = 69% . Selenium = 56% . Vitamin A = 46% . Vitamin D = 40%

    courtesy of epicurious

SPAGHETTI WITH PARSLEY PESTO

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We love a classic pesto Genovese. But why be limited to basil? Swapping in flat-leaf parsley makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan. Use this sauce as you would any pesto: spooned over grilled vegetables, spread on a sandwich, and, yes, swirled into pasta. Bonus: Parsley pesto holds its vibrant color much longer than the other stuff.

YIELD
Makes 6 servings

INGREDIENTS

    • 1 pound spaghetti
    • Kosher salt
    • 1/2 cup unsalted, roasted almonds
    • 4 cups (packed) fresh flat-leaf parsley leaves
    • 3/4 cup chopped fresh chives
    • 3/4 cup extra-virgin olive oil
    • 1/2 cup finely grated Parmesan
    • Freshly ground black pepper

PREPARATION

    1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
    2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
    3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
    4. DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Courtesy of Epicurious