Week 6
Added to Cookbook?: Definitely!
Thoughts, Tips & Tricks: We decided to make a pesto pasta for the side versus the dollop on top of the chicken. It was perfect!
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INGREDIENTS
- 4 boneless, skinless chicken breasts
- 2 cups balsamic vinegar
- 1 large ball fresh buffalo mozzarella, cut into four thick slices
- Pesto (homemade or store-bought) - Recipe below
DIRECTIONS
- Place chicken and one cup of balsamic vinegar in a large plastic bag. Seal bag tightly and place in fridge to marinate for one hour. (Don’t marinate this recipe overnight because over a long period of time, the acid in the vinegar may break down the chicken breast, forming a mushy texture.)
- Place the other cup of balsamic vinegar in a small pot on the stove and bring to simmer. Continue simmering for about 15 minutes, until vinegar has reduced and is thick like syrup. Take off stove and let cool while you cook the chicken breasts.
- After chicken breasts have finished marinating, preheat grill (or prepare grill pan on the stove). Grill chicken breasts until cooked through, about eight minutes per side. Remove chicken and place on a plate.
- Turn broiler on high and place one slice of mozzarella on each chicken breast. Place chicken breasts on a foil-covered sheet tray and broil for three-four minutes until cheese melts.
- Top each chicken breast with a dollop of pesto and drizzle balsamic reduction over top.
Pesto Recipe:
Makes 4 cups
Makes 4 cups
INGREDIENTS
1/4 c Walnuts
1/4 c pine nuts
3 tbsp diced garlic (9 cloves)
5 c fresh basil leaves, packed
1 tsp kosher salt
1 tsp pepper
1.5 c good olive oil
1 c freshly grated parmesan cheese
DIRECTIONS
Place
walnuts, pine nuts, and garlic in bowl of food processor fitted with a
steel blade. Process for 30 seconds. Add the basil, salt, and pepper.
With the processor running, slowly pour the olive oil into the bowl
through the feed tube and process until the pesto is finely pureed. Add
the parmesan and puree for a minute.
Toss desired amount with cooked pasta and serve.
Week 7
INGREDIENTS:
Kernels from 3 ears of corn
1 flank steak (1.5 lbs)
Salt and Pepper
Olive Oil
Red Onion, cut into wedges (we skipped this)
5 c. lettuce greens of your choice (we used a greens mix from Whole Foods)
2 c. cherry tomatoes, quartered
1 can (14 oz.) black beans, rinsed
1 lime, quartered, for garnish
Chimichurri Sauce:
3 tbsp. red wine vinegar
3 tbsp. chopped shallots
2 tsp. minced garlic
3/4 c. packed fresh parsley leaves
1/4 c. fresh basil leaves
2/3 c. Olive Oil
1/2 tsp. red pepper flakes
Salt and pepper
DIRECTIONS:
1. To make the sauce, combine all the ingredients for Chimichurri Sauce in a blender (or food processor). Pulse 3 or 4 times to combine, but leave the mixture slightly chunky. Taste and add/adjust salt and pepper.
2. Preheat oven to 350. Line rimmed cookie sheet with parchment paper and spread corn kernels on it in single layer. Spoon 1 or 2 tbsp. of the Chimichirri Sauce over the corn, mix, and roast until cooked (8-10 minutes).
3. Preheat a stovetop grill pan or outdoor grill. Season the steak with salt and pepper on both sides and brush with oil. Grill until meat is medium-rate, 5-7 minutes on each side. Brush onion with olive oil and grill alongside the meat. When steak is done, place it on a cutting board and brush with 1-2 tbsp. of Chimichurri Sauce, then let it rest for at least 5 min. before thinly slicing it diagonally, against the grain.
4. Place greens on a platter. Arrange tomatoes, black beans and corn on different areas of the platter, leaving room in the center for the meat. Place sliced steak and onions on the salad in the center of the plate. Garnish with lime wedges. Pass the Chimichurri Sauce separately to spoon over individual portions.
Recipe: Grilled Flank Steak with Roasted Corn, Tomatoes and Chimichurri Sauce
Added to Cookbook?: Definitely!
Thoughts, Tips & Tricks: The recipe calls for the salad to be arranged with each item placed separately around the plate, we decided just to toss it and place the steak on top.
INGREDIENTS:
Kernels from 3 ears of corn
1 flank steak (1.5 lbs)
Salt and Pepper
Olive Oil
Red Onion, cut into wedges (we skipped this)
5 c. lettuce greens of your choice (we used a greens mix from Whole Foods)
2 c. cherry tomatoes, quartered
1 can (14 oz.) black beans, rinsed
1 lime, quartered, for garnish
Chimichurri Sauce:
3 tbsp. red wine vinegar
3 tbsp. chopped shallots
2 tsp. minced garlic
3/4 c. packed fresh parsley leaves
1/4 c. fresh basil leaves
2/3 c. Olive Oil
1/2 tsp. red pepper flakes
Salt and pepper
DIRECTIONS:
1. To make the sauce, combine all the ingredients for Chimichurri Sauce in a blender (or food processor). Pulse 3 or 4 times to combine, but leave the mixture slightly chunky. Taste and add/adjust salt and pepper.
2. Preheat oven to 350. Line rimmed cookie sheet with parchment paper and spread corn kernels on it in single layer. Spoon 1 or 2 tbsp. of the Chimichirri Sauce over the corn, mix, and roast until cooked (8-10 minutes).
3. Preheat a stovetop grill pan or outdoor grill. Season the steak with salt and pepper on both sides and brush with oil. Grill until meat is medium-rate, 5-7 minutes on each side. Brush onion with olive oil and grill alongside the meat. When steak is done, place it on a cutting board and brush with 1-2 tbsp. of Chimichurri Sauce, then let it rest for at least 5 min. before thinly slicing it diagonally, against the grain.
4. Place greens on a platter. Arrange tomatoes, black beans and corn on different areas of the platter, leaving room in the center for the meat. Place sliced steak and onions on the salad in the center of the plate. Garnish with lime wedges. Pass the Chimichurri Sauce separately to spoon over individual portions.
We missed last week due to pure exhaustion but we plan on getting back on track this week! It is 75 and sunny today so look for something spring inspired!
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