With the weather warming up...you want lighter fare at the dinner table...but this doesn't mean you have to ear bland...unfulfilling food. Below are a few of my favorite go to meals for you...very good...easy to prepare...and surely to impress everyone who eats them...including you!
The key to good cooking is to use only the very best and freshest ingredients you can find...and of course afford. A great dish does not have to have lots of ingredients...only good ones...and these recipes fit that guide line.
I hope you enjoy my Seasonal Living Suppers...until then... remember...nothing says love...like something homemade.
Victoria
SPINACH-PEAR SALAD WITH MUSTARD VINAIGRETTE
Serves 6
2 Bosc or Bartlett pears...that are not too ripe
3 tablespoons water
1 teaspoon sugar
1 1/2 teaspoons stone-ground mustard
1/2 teaspoon freshly ground black pepper
1 (6 ounce) package fresh baby spinach
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 cup shaved parmigiano-reggiano cheese
Slice your pears and place in a large salad bowl...along with the spinach. Cover and put into the fridge to chill. Combine the water...sugar...the mustard...pepper...balsamic vinegar...the olive oil and salt together...and whisk until well blended. Put in a glass jar or bottle with a lid...and chill until cold.
When you are ready to serve the salad...toss gently...with the vinaigrette...plate...and sprinkle with the cheese.
***You can put your salad bowls or plates in the freezer until really cold...to make any salad you serve on them more refreshing and crispy cold.
CHICKEN PICCATA
This is such a good dish...so good you will make it countless times...and is elegant enough for dinner guests.
serves 4
4 split (2 whole breasts cut in half down the middle lengthwise)
salt and freshly ground pepper
1 cup all-purpose flour ( or 1 cup gluten free rice flour)
2 large eggs
1 1/2 cups seasoned dried bread crumbs ( or panko bread crumbs for gluten sensitive)
2 tablespoons olive oil
3 tablespoons unsalted butter at room temperature
1/2 cup white wine
1/3 cup freshly squeezed lemon juice (2 lemons)
1 sliced lemon for sauce
chopped fresh flat-leaf parsley for serving
Preheat the oven to 400 degrees and have a cookie sheet handy to place the chicken breasts on.
Place each chicken between 2 sheets of parchment paper or plastic wrap and pound it out to about 1/4 inch thick. Dry the chicken breasts with a paper towel on both sides. Sprinkle both sides with salt and pepper.
Mix the flour... 1 teaspoon salt...and 1/2 teaspoon pepper on a plate. In a large bowl beat the eggs...and 1 tablespoon of water together.Place the breadcrumbs on another plate. Dip each chicken breast first in the flour...shake off the excess flour...then dip into the egg mixture...and then the bread crumbs.
Heat 2 tablespoons olive oil in a large frying pan...over medium-low heat. Add chicken breasts and cook until brown on both sides. Place on cookie sheet...and allow them to finish cooking in the oven while you make the sauce for about 5-10 minutes.
For the sauce...keep the pan drippings from cooking the chicken in and turn to medium heat...add 1 tablespoon of the butter and then add the lemon juice...white wine...and the sliced lemon...you sliced earlier...1/2 teaspoon salt...and 1/4 teaspoon pepper. Boil over high heat...until somewhat reduced...about 2 minutes...being sure to scrape the bottom of the frying pan...to get all those tasty bits of the cooked chicken mixed together with the sauce. Turn heat to low...add the remaining 2 tablespoons of butter...blend well into sauce. Return chicken breasts to pan...coat with the sauce.
Serve...immediately...spooning sauce over each serving...garnishing with the fresh parsley.
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