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Roasted Pecan Chicken Strips
Ingredients: 1 cup pecans, finely chopped 1/2 teaspoon season salt 1/4 teaspoon pepper 4 (6 ounce each) chicken breasts, cut in strips 2 tablespoons butter, melted Instructions: Preheat oven to 350 degrees. Place the pecans in a shallow baking pan. Sprinkle with the salt and pepper. Place the butter into another shallow pan. Dip the…
See RecipePasta with Clams and Broccoli Florets
Serves 4 Ingredients: 1 ¼ cups of pasta (small pasta) 24 medium clams, scrubbed 2 onions, chopped ½ cup dry white wine 4 tsp extra virgin olive oil 2 garlic cloves, minced 4 cups broccoli florets 1 tbsp lemon juice (ideally freshly pressed) Pinch of crushed chilli flakes Instructions: Add the pasta to a pot…
See RecipeParsley and Chive Salad Dressing
Makes approximately 6 servings Ingredients: ½ cup plain yogurt (low or non-fat if desired) ½ tbsp white wine vinegar ½ tbsp Dijon mustard ¼ tsp salt 1/8 tsp black pepper ½ tbsp fresh parsley, chopped 1 tsp fresh chives, finely chopped Instructions: Whisk all ingredients together until smooth. This is a great dressing for pasta…
See RecipeOrzo with Feta and Zesty Roasted Vegetables
Ingredients: 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup extra virgin olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo 2 lemons freshly squeezed…
See RecipeMiso Sauce with Almonds
(Makes about 1 ½ cups) Ingredients: ¾ cup boiling water 5 tbsp almond butter 4 tbsp miso Method: Combine almond butter and miso in medium bowl. Add half of the boiling water and – using a spoon – mash the mixture until it resembles a paste. Add the rest of the boiling water and blend…
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