February 2017 Class
Salad is not just for summer. There are so many good greens available in the wintertime, like kale, spinach, and chard, all super green and packed with anti-oxidants. Topped with roasted fresh beets, walnuts, and gorgonzola, which are all super foods (well, maybe. The Gorgonzola is just super good!). transforms these greens into a Super Salad.
It's not just chicken…it's perfectly roasted chicken. There is a difference. Chicken heals, chicken nourishes, and chicken comforts the soul. Chicken is unmatched in its versatility. If you plan to roast one chicken for Sunday dinner, then roast two so you have this wonderfully satisfying base ingredient to use many different ways throughout the week. My recipe is a twist on the classic with rosemary and preserved lemons. Preserving lemons turns them into a soft, salty, sweet deliciousness that adds a pop of citrus to any dish, and will last in your fridge for months. Serving them with roasted vegetables in the pan gravy make this meal perfectly comforting for the entire family!
Every western culture has their own take on how to combine butter, flour, sugar and fruit into a delicious dessert. And that starts with the pastry. This recipe gives a beautiful versatile pastry that is made in the food processor in minutes, freezes well, and can be pulled out for a multitude of uses. In the US it’s an apple tart or pie; in France, a galette. In Italy, their spin on apple pie is a crostata. Made with this beautiful flaky pastry dough, filled with apples, cinnamon, walnuts, and raisins topped with ice cream. It is simply, satisfyingly delicious. A perfect ending to this trifecta of winners in this meal.