Sheet Pan Balsamic Chicken

Jun 15, 2022

Get dinner on the table fast with this quick and easy one-pan recipe.

Prep Time: 10 mins • Cook Time: 40 mins • Total Time: 50 mins • Makes: 6 servings

Ingredients

• 6 chicken legs or thighs, bone-in, skin-on
• ½ cup balsamic vinegar
• ¼ cup honey
• 1 tablespoon minced garlic
• 1 teaspoon chili powder or smoked paprika
• ¼ cup olive oil
• 2 tablespoons whole-grain mustard
• 1 tablespoon oregano
• 6 cups of fresh vegetables – red onion, zucchini, carrots, potatoes, grape tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 small lemon, sliced

Directions

1. Preheat oven to 425°F.
2. In a bowl, mix together balsamic vinegar, honey, garlic, chili powder (or smoked paprika), olive oil, mustard, and oregano. Coat the chicken legs (or thighs) with the mixture, coating well, and set aside.
3. Prepare the vegetables. Add all the prepared vegetables to a bowl and toss them in garlic powder, olive oil, salt, and pepper, and spread them out on the pan.
4. Place the chicken thighs on top of the vegetables, top the chicken with lemon slices, and bake for 30-35 minutes or until the internal temperature of the chicken reads 165°F.
5. Serve with rice.

Grilled Beefsteak Tomatoes

Jun 15, 2022

A vegetarian summer dish recipe inspired by Yotam Ottolenghi. Beefsteak tomatoes are cut into thick slices and seasoned with olive oil, green chile, coriander, garlic, and sesame seeds, and then grilled until just browned.

The grilled tomatoes are delicious on their own or you can serve them with mozzarella and crusty bread.

Ingredients

• 1/3 cup olive oil
• 2 long green chiles, cut into 1/8-thick rounds (discard the seeds if you don’t like too much heat)
• 4 garlic cloves, peeled and very thinly sliced
• 1 1/2-inch piece fresh ginger, peeled and cut into thin julienne strips
• Fresh coriander stalks, cut into 1-inch-long lengths, plus coriander leaves, to garnish
• 4-5 tomatoes, cut widthways into 1/4-inch-thick rounds
• Flaked sea salt and black pepper
• 1½ tsp sesame seeds, lightly toasted

Directions

1. Turn the grill to its highest setting.
2. Heat the oil in a medium pan on medium heat, then gently fry the chile, garlic, and ginger for five minutes, stirring every once in a while, until the garlic is just starting to brown. Add the coriander stalks and fry for a minute or two more, until the garlic is a light golden-brown and the chile fragrant, then with a slotted spoon transfer the solids to a plate leaving the oil in the pan.
3. Arrange the tomato slices in an even layer on a 13-inch x 18-inch baking sheet (do not overlap slices), then brush with two tablespoons of the aromatic oil from the pan. Sprinkle with 1 1/2 tsp of salt and a generous grind of pepper, then position the tray about 2-inches below the heat source and grill for 10-12 minutes, or until the tomatoes have started to brown. Remove, pour over most of the remaining oil and the reserved fried aromatics, and leave to meld the flavours for 10 minutes.
4. Arrange the tomato slices on a large platter. Scatter the coriander leaves and sesame seeds over the top, then pour over any oil and cooking juices left in the pan.

Stuffed Portobello Mushrooms

Jun 15, 2022

Portobello mushrooms stuffed with sun-dried tomatoes, olives, mozzarella, and pine nuts and topped with fresh basil. A delicious and easy vegetarian lunch or light dinner.

Ingredients

• 1 package of portobello mushrooms
• 1-2 tbsp olive oil
• 1/2 cup kalamata olives, diced
• 1/4 cup pine nuts
• 6 sun-dried tomatoes, chopped
• 1 tablespoon parsley, finely chopped
• 16 oz mozzarella, cut into small chunks
• 4 cloves of garlic, minced
• splash of dry white wine
• 1/4 cup fresh basil, for garnish

Directions

1.  Preheat the oven to 350°F.
2.  Clean and remove the stems of the mushrooms.
3.  Brush the tops and bottoms of the mushrooms with olive oil. Place the mushrooms on a baking sheet.
4.  In a bowl, mix together mozzarella chunks, olives, sun-dried tomatoes, garlic, pine nuts, parsley, and white wine.
5.  Stuff each mushroom cap with the mixture.
6.  Bake the mushrooms for 15-20 minutes making sure the cheese has completely melted. Remove from the oven, and top with fresh basil.