Oct 28 Cooking Class Recipe Guide

Ingredients

• 1 Whole Chicken, or Chicken Breasts or thighs
• Zest of half a lemon
• To taste Salt
• To tasteFresh Ground Black pepper
• Teaspoon hot or sweet paprika
• Tablespoon Olive oil

Instructions

1. Butcher the whole chicken or place your chiken pieces on a small sheet tray
2. Drizzle with olive oil and sprinkle with the salt, pepper, and paprika.
3. Zest lemon overtop

Ingredients

• 1 head Garlic, separated with skin on
• 1 small Onions sliced into rings
• 2-3 Carrots or parsnips, oblique cut or 1 inch dice
• 1 Purple Top Turnip, cut into 1 inch dice
• 1 lb Brussels sprouts, cut in half
• 1 small cauliflower, cut into steaks or florets

Instructions

1. Preheat the oven to 400 degrees
2. Scatter the garlic and sliced onion on the base of your parchment paper lined sheet tray
3. Arrange the veggies overtop of the onion and garlic. Keep the bigger cuts to the outside and the smaller cuts to the middle of the tray.

Vegetarian Note:  Purchase 2-3 cauliflower if you would like to remove the meat from the recipe.  Click here to view a video on how to cut cauliflower for cauliflower steak.  You can add other veggies to the recipe.  Beets, fennel, celery root, anything that is firm will work

Optional Health Boost: Add ¼ cup toasted hazelnuts to the Cauliflower when fully roasted.  They will add texture, flavor and a rich source of phenolic compounds associated with lowering cholesterol and inflammation.

Instructions

1. Arrange the chicken on top of the veggies. Arrange the dark meat and larger pieces on the outside of the tray and white meat and smaller pieces on the inside.
2. Place sheet tray with veggies and chicken in the oven for 15-20 minutes. While veggies and chicken are roasting, see step 4 & 5 to make salsa verde and salad.
3. Remove from the oven and rearrange the veggies and chicken to prevent dark spots.
4. Return to the oven and bake 10 minutes more or until all items are brown and toasty.
5. An instant-read thermometer should reach 165 in the deepest spot on the pieces.

Ingredients

• 1 Galic clove, minced
• 1 Small Shallot, minced
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon capers, minced
• Pinch salt
• Pinch chili flake
• Zest of half a lemon
• Fresh Ground Black pepper
• 1 bunch parsley, chopped
• Olive oil as needed About 1-1.5 cups

Instructions

1. Combine all the ingredients in a small mixing bowl.
2. Add enough olive oil to get all things moving.

Optional health boost:
Add 1 Tablespoon chia Seeds or flax seeds to the Salsa verde recipe. They will add omega-3 anti-inflammatory fat, additional fiber, protein, and a varity of antioxidants.

Ingredients

• 1 Package vertical roots lettuce (or lettuce of choice)
• 1 cucumber, sliced thin
• 1 shallot, sliced thin
• 1 carrot, sliced thin
• To taste Salt
• To tasteFresh Ground Black pepper
• 1 Lemon, zested and juiced
• Olive oil for drizzling
• A few parsley leaves

Instructions

1. If using Vertical Roots Lettuce, be sure to remove the root from the bottom and not to bruise the leaves.
2. lace the lettuce in a serving bowl.
3. Arrange the vegetables on top.
4. Drizzle the lettuce with the lemon juice, olive oil, salt, and pepper at the last moment.