Posted in Fruits and Vegetables, Recipes, tagged arugula, balsamic, butternut squash, corriander, cumin, marjoram, pecans, pecorino, pumpkin, recipe, salad on October 16, 2011|
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Nothing smells more like autumn than the smell of roasting squash in the oven, especially when it’s basted in olive oil, pressed garlic and herbs. I picked up a beautiful organic 2-pound butternut squash at the market, peeled and de-seeded it, and diced it into 3/4 inch cubes. Then I tossed in in a mix of olive oil, fresh marjoram, garlic, corriander, cinnamon, cumin, black pepper and salt before roasting for an hour at 350 degrees.
The scent alone is to die for, but the flavors are aromatic and complex, amplified by a half-a-lemon’s worth of juice a little extra olive oil and toasted pecans. Then toss with some fresh arugula, drizzle with a little aged balsamic and top off with some shavings of peppery pecorino cheese. Amazing. … Or, just eat the roasted squash alone!
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Posted in Italian, Recipes, Recommended Meals, tagged balsamic, balsamic caper sauce, brussel sprouts, capers, carrots, chicken, cider vinegar, cornmeal, polenta, polenta crusted chicken on February 2, 2009|
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Quick-cooking polenta is the key to these perfectly crispy pan-fried organic chicken breasts. The thin layer of ground cornmeal and flour, clinging to the egg-washed chicken, turns golden brown in just 5-6 minutes over medium high heat.
Deglaze the pan with a little olive oil, tomato paste, balsamic and capers to create a tangy sauce that complements the salty, crunchy chicken. To round out the meal, try some pan-roasted brussel sprouts and carrots, tossed in a little olive oil and cider vinegar and lightly seasoned with salt and pepper.
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