Local Food Hub
- Blue Kabocha Squash
- German Butterball potatoes
- Red Russian Kale
- Granny Smith apples
Chicken with Apples, potatoes and escarole
3/4 lb new potatoes cut in to 1″ cubes
4 boneless chicken breasts with skin (I also use pork chops in this recipe)
Salt and pepper to taste
3 tablespoons EVOO
5 tablespoons unsalted butter
2 apples, cored and cut into 12 slices each apple
1 clove garlic
1 head escarole or 1 bunch other greens, trimmed
1/2 cup dry white wine
Heat oven to 250 degrees F. Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender, about 7 minutes. Drain and place on a plate in a single layer to cool. When potatoes are just cool enough to handle, flatten each one slightly by pressing in it with the side of a chef’s knife. Set aside.
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken, skin side down, in batches if necessary, and cook until skin is golden, 5 to 7 minutes. Turn and cook until underside is lightly golden, about 3 minutes. Transfer to a baking pan, cover with foil, and place in oven until internal temperature reaches 160 degrees F.
Drain oil from skillet, return to medium-high heat, and add 2 tablespoons of butter. Add only as many apples as will fit in a single layer and cook, turning apples as they brown, until golden on all sides, 3 to 4 minutes. Transfer to a plate. Repeat with any remaining apples.
Add 2 more tablespoons of butter to the skillet. Add only as many potatoes as will fit in a single layer, sprinkle with salt and pepper, and cook over medium-high heat, turning once, until potatoes are warmed through and golden, about 2 minutes per side. Transfer to a plate. Repeat with any remaining potatoes.
Add garlic and as much escarole as you can comfortably fit into the skillet, increase heat to high, and cook, stirring, until escarole starts to wilt and you can add more, about 1 minute. Add remaining escarole and cook until just wilted, about 1 minute more. Add wine and cook until escarole is tender and wine is slightly reduced. Add apples and cook until warmed through, about 2 minutes. Remove from heat.
Remove chicken from oven and pour any juices from pan into skillet with escarole and apples. Stir to combine.
Divide potatoes among 4 plates, then add chicken and escarole mixture, leaving juices in skillet. Return skillet to high heat, bring juices to a boil, and boil for 1 minute. Whisk in remaining tablespoon of butter. Season sauce with salt and pepper, pour over chicken, and serve.
kabocha squash soup with Fennel and Coconut Cream
- 1 kabocha squash, halved and seeds removed
- 1 large leek (or 2 small), white and light green parts sliced
- 1 clove garlic, chopped
- 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
- 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
- 2 teaspoons fresh oregano (or 1 teaspoon dry)
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 5 cups water or broth
- 1 teaspoon fine grain sea salt
- freshly ground pepper
- 1 cup spicy coconut cream
- 1 1/2 teaspoons fresh lemon juice
spicy coconut cream
- 1 can organic coconut milk
- 1 teaspoon fresh lemon juice
- a couple pinches of salt
- 1/8 teaspoon cayenne pepper
- leftover spicy coconut cream
- poppy seeds
- fennel fronds
- preheat oven to 375° and line a rimmed baking sheet with parchment. rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven. cook squash until fork tender - about 50-65 minutes. let the squash cool until it's ready to handle. scoop squash out into a bowl and set aside
- in a large soup pot, heat olive oil and coconut oil over medium heat. add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds. add the fennel and ginger, and cook for about 5 minutes - until fennel is soft and ginger is fragrant. add the kabocha, bay leaf, water, salt, and pepper - stir
- turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. remove from heat and stir in 1 cup spicy coconut cream (instructions below)
- in batches, puree soup in a blender, or food processor, until smooth. transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning (adjust if necessary)
- serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds
spicy coconut cream
- whisk the coconut milk a bit if separated; then stir in the lemon juice, cayenne, salt, and pepper. taste and adjust accordingly