This recipe is in the Mains chapter of the cookbook One Part Plant: A Simple Guide to Eating Real, One Meal at a Time © 2017 by Jessica Murnane, but I have to say, I’ve eaten it at all times of day. It’s made it to my breakfast table, and I’ve definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy—and my body seems to love me for that. The spices are definitely what make this dish so special.
- 1 tablespoon sesame seeds
- 1 tablespoon sumac
- 2 teaspoons dried thyme
- 1/4 teaspoon sea salt
- 2 medium-size sweet potatoes, cut into cubes (about 4 cups)
- Olive oil
- 3 garlic cloves, chopped
- 1 bunch kale, destemmed and roughly chopped (about 6 cups)
- Sea salt
- Preheat the oven to 400ºF and line a baking tray with parchment paper.
- To make the za’atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they’re lightly browned. Stir occasionally, so they don’t burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
- Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za’atar seasoning until coated.
- Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
- Mix 1 tablespoon of olive oil into the remaining za’atar and set it aside.
- In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
- Top the vegetables with some of the za’atar and oil mixture and serve.
Recipe Courtesy of Epicurious
The cure for the common cold! Try this with your Red Fire (Thai) Chili Peppers or Jalapeno Peppers for a nice kick. Fresh chopped cilantro adds the perfect finishing touch.
BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 large)
- 1 head garlic, halved crosswise
- 2 bay leaves
- 4 whole allspice
- 1 1/2 teaspoon kosher salt, plus more
- 8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
- 1 fresh red chile (such as Fresno), thinly sliced
- 1 1″ piece ginger, peeled, finely chopped
- 1 tablespoon distilled white vinegar
- 1 tablespoon soy sauce
- Freshly ground black pepper
- Sliced scallions and cilantro sprigs (for serving)
- Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
- Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
- Divide soup among bowls and serve topped with scallions and cilantro.
- Do ahead: Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.
Calories 330 – Fat 6 g – Fiber 3 g
For your ‘Meatless Monday’ recipe collection! A great way to use your Basil and Cherry Tomatoes.This recipe received great reviews with Epicurious.
- Serves 4
- TOTAL TIME
- 45 minutes
- 2 medium zucchini (about 1 1/4 pounds), spiralized or cut into matchsticks
- 2 medium yellow squash (about 1 1/4 pounds), spiralized or cut into matchsticks
- 2 1/2 teaspoons kosher salt, divided
- 1 tablespoon plus 2 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup (packed) basil leaves, chopped, divided
- 5 tablespoons olive oil, divided, plus more for drizzling
- 2 garlic cloves, thinly sliced
- 1 1/2 large long Chinese eggplants (about 3/4 pound), cut into 1/4″ slices on the bias
- 2 cups cherry tomatoes, divided
- 1/4 cup pitted cured black olives, halved, divided
- 1 (8-ounce) ball fresh buffalo mozzarella, thinly sliced
- Place zucchini and squash in a strainer set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes, then shake in strainer, pressing gently, to remove any excess liquid.
- Meanwhile, whisk lemon juice, honey, pepper, 1/2 cup basil, 3 Tbsp. oil, and 1/4 tsp. salt in a large bowl.
- Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook garlic until it begins to sizzle and turn golden brown, 5–7 minutes. Using a slotted spoon, transfer to bowl with dressing. Increase heat to medium-high, add eggplant and 1 cup tomatoes, and cook, stirring occasionally, until eggplant is browned and cooked through and tomatoes begin to burst, about 6–8 minutes. Season with remaining 1/4 tsp. salt and transfer to bowl with dressing.
- Cut remaining 1 cup tomatoes in half lengthwise and add to bowl with dressing. Add zucchini and squash; gently toss to combine. Add 3 Tbsp. olives and 2 Tbsp. basil, then transfer with tongs to a platter, letting extra liquid drain and remain in bowl. Lay mozzarella on 1 end of platter and drizzle with oil. Top dish with remaining 2 Tbsp. basil and 1 Tbsp. olives.
Courtesy of Epicurious
Gather ’round the table and enjoy this warming and wonderful recipe that includes Kale and Tarragon, fresh from your AeroGarden!
- Serves 4
- ACTIVE TIME
- 35 minutes
- TOTAL TIME
- 45 minutes
- 4 chicken legs (thigh and drumstick; about 3 pounds)
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plus 1 teaspoon country-style Dijon mustard
- 3 tablespoons vegetable oil
- 2 pink-skinned apples, cut into 1/2″ wedges
- 1/2 medium red onion, cut into 1/2″ wedges
- 1 cup dry white wine
- 1 1/2 cups fresh apple cider, divided
- 1 large or 2 small bunches curly kale (about 1 pound), stemmed, torn into pieces
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- 3 tablespoons tarragon leaves (optional)
- Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
- Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
- Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
- Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
- Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired
Courtesy of Epicurious
Happy Wednesday AeroGardeners!
We’ve got an easy one today so you can focus on prepping your holiday dinner 🙂 This pungent herb is very popular at this time of year and is perfect in stuffing. Post your best guess below.
Happy Wednesday AeroGardeners! These beautiful, deep red leaves give off a nice earthy flavor. Perfect for smoothies and fresh salads!
Can you guess what it is?
2 tablespoons unsalted butter
2 tablespoons garlic oil (see Toasted Garlic-Beef Stock) or olive oil, plus more for drizzling
1 medium onion, finely chopped
1 cup dry white wine
1 pound ditalini or other short, tubular pasta
6 cups (or more) Toasted Garlic-Beef Stock
1/2 cup finely grated Pecorino, plus more for serving
1 cup baby kale
1 cup baby mustard greens or other spicy greens
2 teaspoons freshly ground black pepper
Heat butter and 2 Tbsp. oil in a large pot over medium. Add onion and cook, stirring occasionally, until soft and golden brown, 12–18 minutes. Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add ditalini and 2 cups stock and cook, stirring occasionally and adding remaining 4 cups stock 1 cup at a time as pasta absorbs liquid, until pasta is al dente and sauce loosens, 25–30 minutes.
Add 1/2 cup Pecorino and cook until cheese is melted and mixture is creamy. If sauce becomes too thick, add more stock until it’s slightly runny again. Season pasta with salt. Divide among shallow bowls and top with kale, mustard greens, and more Pecorino. Sprinkle with pepper and drizzle with oil.
Courtesy of Epicurious.com
Happy Wednesday AeroGardeners! This is the more compact bush of basils, but it still packs some flavor punch. Do you think you know your plants? Well, let us know by leaving a comment on our Facebook page!