Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snow peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-06-14 15:48:392015-06-14 15:48:39Chicken and Snow Peas
Zucchini “Pasta” with Garlic Scapes and Parmesan Cheese
2 ounces of spaghetti
pinch of salt
3 medium garlic cloves or scapes
3 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
1 medium zucchini
3 tablespoons grated parmesan cheese
salt and pepper, to taste
Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.) While the pasta is cooking, thinly slice the garlic and spiralize your zucchini using a Veggetti or peeler. When the pasta is ready, drain it and set aside, discarding the pasta water. Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the “real” spaghetti and season generously with salt and pepper. Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.
Chicken Tenders with Cucumber Salad and Chickpea Couscous
1 (1 pound) cucumber
1/2 cup whole flat-leaf parsley leaves
1 to 2 tablespoons white-wine vinegar
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 pounds chicken tenders
1/2 cup couscous
Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-06-14 15:47:132015-06-14 15:47:13Chicken Tenders with Cucumber Salad and Chickpea Couscous
Chicken and Snow Peas
Chicken and Snow Peas
Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar, and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake 17 minutes. Add snow peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil, and serve.
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Zucchini “pasta” with Garlic Scapes Parmesan Cheese
Zucchini “Pasta” with Garlic Scapes and Parmesan Cheese
Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.) While the pasta is cooking, thinly slice the garlic and spiralize your zucchini using a Veggetti or peeler. When the pasta is ready, drain it and set aside, discarding the pasta water. Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the “real” spaghetti and season generously with salt and pepper. Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.
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Chicken Tenders with Cucumber Salad and Chickpea Couscous
Chicken Tenders with Cucumber Salad and Chickpea Couscous
Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.
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