4 garlic cloves, smashed, or 2 sticks spring garlic, diced
10 thyme sprigs
1/2 lemon, thinly sliced
3/4 lb. sugar snap peas, cleaned and cut in half
2 tbsp. finely chopped fresh mint
4 c. chopped cleaned spinach
Preheat oven to 450°. Pat chicken thighs dry, and season generously with salt and pepper. In large ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil, then add garlic cloves and thyme sprigs and cook for 1 minute or until fragrant.
Add chicken thighs skin-side down and cook, without moving, for 6 minutes, until golden brown. Gently flip chicken, skin-side up, and scatter lemon slices over chicken.
Place skillet in oven and cook for another 10 minutes or until an instant-read thermometer reads 165° at the deepest portion of thigh.
Meanwhile, in a deep-sided sauté pan or wok over medium-high heat, heat remaining 1 tablespoon olive oil. Add snap peas and cook for 5 minutes, until softened, but still slightly crunchy. Season with salt and pepper and stir in mint.
In large bowl, pour hot snap peas on top of spinach, and toss gently for 1 minute or so, until spinach begins to wilt. Season with salt and pepper.
Serve chicken with spinach and snap peas, garnished with roasted lemon and garlic.
https://www.justfarmed.com/wp-content/uploads/2022/06/chicken.jpeg980980meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-06-06 16:28:562022-06-06 16:28:56Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas
For Salad:
1/2 pound dry pasta, any shape
1 cup chickpeas, rinsed and drained
1 1/2 cups chopped spinach leaves
For the Dressing:
2 tablespoons finely chopped garlic scapes, or 1 clove garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon tahini
3 to 4 tablespoons water
Pinch red pepper flakes, to taste
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
Add pasta to a large pot of boiling salted water and cook according to package directions. Drain cooked pasta and return to pot. Stir in rinsed and drained chickpeas as well as baby spinach leaves. The residual heat of the pasta will cook spinach down a bit.
Make dressing by whisking together chopped garlic scapes or minced garlic, olive oil, fresh lemon juice, sesame paste, water, red pepper flakes, dried oregano, ground black pepper, and salt.
Toss pasta, spinach, and chickpeas with dressing and serve at room temperature.
https://www.justfarmed.com/wp-content/uploads/2022/05/pasta.jpeg230230meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-05-25 11:26:132022-05-25 11:28:20Pasta Salad With Spinach, Garlic Scapes, Chickpeas, and Tahini
For the salmon:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound potatoes, halved or quartered or cubed
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled
Cook the salmon:
Step 1
Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Meanwhile, make the salad:
Step 2
Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Step 3
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Step 4
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
https://www.justfarmed.com/wp-content/uploads/2022/05/salmon.jpeg250250meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-05-11 13:57:202022-05-11 13:57:20Lemon Roasted Salmon with Asparagus, Escarole and Potatoes
Lemon Garlic Pan-Roasted Chicken Thighs with Spinach and Snap Peas
Pasta Salad With Spinach, Garlic Scapes, Chickpeas, and Tahini
For Salad:
1/2 pound dry pasta, any shape
1 cup chickpeas, rinsed and drained
1 1/2 cups chopped spinach leaves
For the Dressing:
2 tablespoons finely chopped garlic scapes, or 1 clove garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon tahini
3 to 4 tablespoons water
Pinch red pepper flakes, to taste
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Kosher salt, to taste
Add pasta to a large pot of boiling salted water and cook according to package directions. Drain cooked pasta and return to pot. Stir in rinsed and drained chickpeas as well as baby spinach leaves. The residual heat of the pasta will cook spinach down a bit.
Make dressing by whisking together chopped garlic scapes or minced garlic, olive oil, fresh lemon juice, sesame paste, water, red pepper flakes, dried oregano, ground black pepper, and salt.
Toss pasta, spinach, and chickpeas with dressing and serve at room temperature.
Lemon Roasted Salmon with Asparagus, Escarole and Potatoes
For the salmon:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound potatoes, halved or quartered or cubed
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta, crumbled
Cook the salmon:
Step 1
Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Meanwhile, make the salad:
Step 2
Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Step 3
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Step 4
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.