Roasted Purple Potato Salad with Green Garlic Dressing


Roasted Purple Potato Salad with Green Garlic Dressing
Serves 4
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound purple potatoes, scrubbed, and cut in quarters
2 tablespoons fresh lemon juice
2 teaspoons finely minced green garlic
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmigiano Reggiano, plus more for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine 1/4 cup of oil, salt and pepper. Add the potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 20 to 30 minutes, until the potatoes are tender, and crispy. Cool the potatoes in a bowl.
3. In a small bowl, whisk together the remaining oil, lemon juice, garlic, Worcestershire, and cheese.
4. Season with salt and pepper, and pour over the still warm potatoes. Toss until coated. Serve warm or at room temperature.
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Green Garlic Lemon Dill Flavor Bomb


Green Garlic Lemon Dill Flavor Bomb
Makes 1 1/4 cup
Use this flavor bomb to season rice, pasta, poultry, seafood, lamb, or vegetables.
1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
Grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 tablespoons green garlic
1/4 cup packed dill
Few drops Tabasco
Salt
1. In a food processor or blender, blend the ingredients, until the garlic and dill are chopped and the mixture is combined. Taste for seasoning, adding salt or more Tabasco.
2. Freeze the flavor bomb in ice cube trays, or in portion containers.
3. To use, melt the flavor bomb over low heat and incorporate into your dishes.
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Pasta with Baby Broccoli and Sausage


Pasta with Baby Broccoli and Sausage
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
4 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1 bunch baby broccoli, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
Salt and pepper
1 pound orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1.
In a large skillet, heat 2 tablespoons of the oil over medium high heat and cook the sausage until it is no longer pink. Remove from the skillet, and add the remaining oil.
2. Saute the garlic, red pepper flakes, zest and broccoli, until the broccoli begins to soften. Add the broth and lemon juice, and bring to a simmer.
3. Add the sausage back to the skillet, taste for seasoning, and adjust using salt and pepper if needed.
4. When the pasta is cooked, add it to the skillet, and toss to coat the pasta.
5. Add 1/2 of the cheese, and toss again. Add some pasta water if the sauce isn’t creamy enough.
6. Serve the pasta garnished with the remaining cheese.
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Lemon Dill Chicken


Lemon Dill Chicken
Serves 6
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper
1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet, and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream, and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.
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Sauteed Chicken Breasts with Lemon and Parsley


Sautéed Chicken Breasts with Lemon and Parsley
Serves 6
1 tablespoon extra-virgin olive oil
4 tablespoons butter
6 chicken breast halves, skin and bones removed
Salt and black pepper
Juice of 1 lemon
1/4 cup finely chopped Italian parsley
1 lemon, thinly sliced for garnish
1. Over medium high heat, melt 3 tablespoons butter, and the oil, in a large skillet over medium high heat. Cook the chicken seasoning with salt and pepper.
2. Add the lemon juice to the skillet, and bring to a boil. Scrape up any browned bits in the bottom of the pan.
3. Add the chopped parsley and the remaining tablespoon of butter, stir rapidly for 4 or 5 seconds, then turn the heat down to low and turn the fillets in the pan juices 2 or 3 times, then transfer, together with the juices, to a warm platter. Garnish with the thin slices of lemon and serve at once.
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