|Green Tomato and Apple Chutney||Mixed French Herb Pasta over Roasted Chicken||Cheese and Sausage Stuffed Peppers||Celery Soup||Browned Butter Buffy Squash|
Hungarian wax peppers
Pasilla bajio Peppers
Mixed French herbs
|2 cloves||6 cloves|
|1 1/2 tsp|
red wine vinegar
light brown sugar
|1/2 cup||2 tbsp|
red pepper flakes
Italian sausage links
|1 stick||3 tbsp|
Green Tomato and Apple Chutney
Mixed French Herb Pasta over Roasted Chicken
In a food processor or blender add 1 tbsp Dijon mustard, 6 cloves of garlic, 1 bunch of mixed French herbs (mint, sage, oregano, Russian tarragon) with any tough stems removed, 2-3 tbsp fennel fronds, lemon zest, 1 pasilla bajio pepper, 2 tsp red pepper flakes and the kosher salt.
With the processor or blender on add 3 tsbp olive oil in a slow drizzle to emulsify and a thick paste has formed. A minute or so should do it.
Spread paste over the skin of a whole chicken or chicken hind quarters. Allow to marinate for 15 minutes, then roast chicken for 1 -1.5 hours at 400F.
Cheese and Sausage Stuffed Peppers
Meanwhile, remove 2 Italian sausage links from casing and brown sausage over medium-high heat while crumbling. Cook 8-10 minutes until browned. Combine cooked sausage with 4 oz cream cheese and 1/2 cup shredded mozzarella cheese.
Spoon sausage mixture into the peppers and broil in the oven for 3-6 minutes until cheese melts and begins to brown.
Cook, stirring, until onion is tender, 8–10 minutes.
Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fennel fronds. Soup can be strained or left chunky. Stir in 1/4-1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.
Browned Butter Buffy Squash