This simple and colorful dish will look and taste great on your Rosh Hashanah table and matches well with these recipes for brisket and green beans. The pomegranate, turmeric and olive oil provide a powerful antioxidant combination.
In a small skillet over low heat, toast the walnuts until fragrant – 5-7 minutes. Allow the walnuts to cool.
In a medium bowl, combine the vinegar, onion, paprika, turmeric, salt and pepper. In a slow, steady stream, whisk in the oils until emulsified. Adjust the ingredients to fit your taste.
Coat the spinach with the vinaigrette, mixing well for even distribution. Sprinkle with the toasted nuts and pomegranate seeds, then toss again, making sure the pomegranate and nuts don’t collect at the bottom of your bowl. Garnish with the egg slices, if using.
Posted in heathy diet, recipes, seasonal
Tagged antioxidant, cancer prevention, easy recipe, fall, food, high holy day, holiday, mediterranean diet, omega-3, passover, pomegranate, recipe, Rosh Hashana, rosh hashanah, Salad, savory, spinach, tocopherols, vegan, vegetarian, vinaigrette, vinegar, walnut
Maple Chicken is a traditional chicken preparation in Vermont. Of course, maple syrup is the culinary pride of the state and I find it pairs well with chicken and pork. The combination of maple syrup and balsamic vinegar may seem like it will be too sweet, but here the balsamic actually cuts the bright, sugary syrup, adding a sour note to the sauce. Sometimes I use the balsamic in more traditional savory sauces and gravy and there it contributes more sweetness.
I love paring this dish with broccoli rabe, because its slight bitterness makes a nice counterpoint to the sweet maple sauce, and mushrooms for their earthy, umami quality.
Ready to eat
Preheat the oven to 400 degrees. Wash and dry the chicken parts well, then season with the salt, pepper and, if using, paprika/cayenne pepper. Allow the chicken to sit for 10 minutes. While the chicken sits, make the sauce by heating the maple syrup over medium flame for 1 minute and then add the balsamic. Simmer until the syrup ‘melts’ and the sauce has an even color.
Place the chicken in a well-oiled baking dish and then top with half of the sauce. Bake uncovered for 40-50 minutes, until the internal temperature of the breast is 160 degrees. Drizzle the chicken with the lemon oil, turn down the temperature to 300 degrees and bake for 10 more minutes – the chicken should have a deep brown color, but not black. Remove from the oven, top with the remaining sauce and serve.
Posted in recipes
Tagged balsamic, chicken, dinner, directions, easy recipe, entree, food, infused oil, local, maple syrup, new england, poultry, recipe, regional, savory, Vermont, vinegar
This yummy bean recipe is from Art Smith’s blog:
TUSCAN BEANS IN A JAR
Makes 8-12 servings
2 pounds Tuscan beans, soaked in water overnight in the refrigerator
10 Roma tomatoes
¼ pound pancetta, diced
2 small onions, diced
2 quarts chicken or vegetable stock
1 cup chopped fresh basil leaves
¼ cup extra virgin olive oil (I prefer Lucini brand)
Salt and freshly ground black pepper to taste
Drain the beans and rinse. Bring a large pot of water to a boil and cut an X on the ends of the tomatoes. Drop the tomatoes into the water in batches, if necessary. After 40 seconds, remove and plunge into an ice-water bath. Leave in the ice water for 40 seconds and drain. The skins should peel right off. Cut the tomatoes in half, lengthwise, and remove the seeds. Place a large Dutch oven over high heat, toss in the pancetta, and render until it begins to turn brown and crispy, 4 to 6 minutes. Drain off some of the fat and toss in the onions, sautéing for 4 minutes or until the onions begin to look translucent. Reduce the heat to medium and add the beans, sautéing for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and cook for 2½ hours. When the beans are done, add the basil, olive oil, salt, and pepper. Serve immediately or let cool, then ladle into jars and refrigerate for later use. They will keep for up to three days.
This is one of the simplest recipes I know and it really shows off the flavor of a great Extra Virgin Olive Oil and fresh Trout. Because the olive oil is only heated to 115º for a short period of time, the tocopherols and other healthful agents in the oil are not damaged, so I strain the remain oil, mix it with Lucini Savory Fig Balsamico, and have a great dipping sauce for bread.
Be careful in choosing your pan for this dish – it should be large enough so the fillets to fit and you will be able to get your spatula in and remove the fillets comfortably. However, you do not want too much room, as the fillets must be fully submerged in the oil. This accounts for the range (1 to 2 cups) in the amount of oil used. For poaching to work correctly, the oil must completely cover the other ingredients in the pan. Arctic Char works as a replacement for the trout.
- 1 LB fresh Trout (filleted, cut into 4 pieces)
- 1-2 C LUC Premium Select Extra Virgin Olive Oil
- 1/2 small Carrot (use 6 1/8 inch thick slices)
- 1 small Shallot, diced
- 4 Thyme sprigs (single ‘branches’ of Thyme, not multiple branched ‘trees’)
- 4 small Bay Leaves
- Salt, ground or crushed fine
- Pepper, ground fine
- 1/4 Lemon
Place the remaining olive oil in to a small pot and add the carrot, shallot, thyme and bay leaves. Place a thermometer in the oil and heat to 115º. Trim the trout fillets and submerge them in the oil carefully, so the trout does not rest on the other ingredients. Poach for 7-8 minutes until the fish is just firm to touch. Remove the fish and pat dry. Season your fillets with salt and pepper, drizzle each with 1/2 tsp of the poaching oil and fresh lemon juice. That’s it; you’re ready to serve!
I like to serve this dish with something green – a nice salad, braised celery and escarole are all great options. Supremes of blood orange with a drizzle of Basil-Infused or Lemon-Infused Extra Virgin also look wonderful on the plate.
Posted in heathy diet, olive oil, recipes
Tagged balsamic, cooking, fillet, fish, healthy diet, healthy living, olive oil, poached, recipe, savory, seafood, tocopherols, trout
This pie is very easy to make, but bursting with Mexican flavor. It is a wonderful entree, but can also be served as an appetizer at room temperature with Margaritas at a Cinco de Mayo bash. The chorizo and cheese are optional for those looking to avoid pork or extra fat and anyone looking for a spicy treat can leave in the jalapeno seeds and/or double the chili powder.
Preheat oven to 400 degrees. Brown pie shell in oven until just golden – about 8 minutes.
Over medium heat, saute onions, beef, garlic, bay leaves and mushrooms and chorizo (if used) until beef is brown. Drain any excess oil. Add salt, spices, hot sauce and peppers; mix for 1 minute. Add tomato sauce and cook for 5 more minutes.
Spoon mixture into pie shell and bake for 25 minutes. Top with cheese and bake for 5 more minutes until cheese is fully melted. Allow pie to cool 10-15 minutes before serving. For a decadent finish, top each piece with a splash of Lucini Fiery Chili Olive Oil.
Posted in recipes, seasonal
Tagged beef, cinco de mayo, cooking, ground beef, ground turkey, hamburger, holiday, meat, meat pie, mexican, olive oil, pie, recipe, savory, savory pie, tomato sauce