This beautiful spring weather has our herb garden yielding in abundance, which makes for some really flavorful food! The chimmichurri chicken recipe is quick, delicious, and healthy. It is also a great way to use up all of that cilantro. You can always freeze the chimmichurri and add it to cooked rice anytime. We also want to mention the kale and bean soup. This is a great soup that will fill you up. A quick note on the herbs included this week- baby celery greens and parsley are obvious cousins, but they can be differentiated by the deeper green and thinner stems of the parsley, but most obviously with a little taste. It's amazing something that two greens that look so similar can have such distinct tastes. We hope you all enjoy the recipes this week!
|Kale & Turnip Greens in White Bean Soup with Chorizo||Chimmichurri Chicken and Rice||Roasted Potatoes with Honey Mint Glaze||Basil, Mint and Barley Salad||Lettuce Soup|
|3 green tops||3 roots|
|1/4 bunch||3/4 bunch|
|3/4 bunch||1/4 bunch|
|1/2 bunch||1/2 bunch|
|1/5 bunch, about 1 tbsp||1/5 bunch, about 1 tbsp||1/5 bunch, about 1 tbsp||1/5 bunch, about 1 tbsp||1/5 bunch, about 1 tbsp|
|1/2 bunch||1/2 bunch|
White or navy beans
|4 cups||4 cups|
Chorizo sausage, 1 link
|2 carrots||3 carrots|
|1/4 cup, about 2 oz|
|2 tbsp||1 tbsp, plus 1/4 cup||1/4 cup||2 tbsp|
|2 potatoes||2 potatoes|
|1 lb, about 1 small breast|
|for garnish||for garnish||2 tsp|
|1 onion||1 onion||1 onion|
|1 clove||4 cloves||1 clove|
Red wine vinegar
Red pepper flakes
Kale & Turnip Greens in White Bean Soup with Chorizo
Chimmichurri Chicken and Rice
Prepare the chimichurri ahead of time to allow the ingredients to come together. Combine 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh oregano, 1/4 tsp cumin, 1 pinch red pepper flakes, and salt in a bowl. Pull the parsley and cilantro leaves from the stem and finely chop them. Add 1/2 cup of each to the bowl. Mince 1 clove garlic. mix together well and set aside.
Cut 1 chicken breast into very small pieces, then season with a pinch of salt and pepper. Heat one tablespoon of olive oil in a deep skillet over medium heat. Once hot, add the chicken pieces and sauté until golden brown. While the chicken is browning, dice 1 onion. Remove the chicken pieces from the skillet once golden brown, and add the diced onion in their place. Sauté the onion until soft (about 5 minutes).
Add the chicken back to the skillet along with ,1 cup uncooked rice,2 cups water, and 1/4 tsp salt. Briefly stir to combine all the ingredients. Place a lid on the skillet, turn the heat up to medium-high, and let it come to a boil. As soon as it reaches a boil, turn the heat down to low or medium-low, and let it simmer gently for 15 minutes. After 15 minutes, turn the heat off and let it rest for 10 minutes.
After letting the rice rest for 10 minutes, remove the lid and fluff with a fork. Pour the prepared chimichurri over the rice and fold it in to combine. Be careful not to vigorously stir the chimichurri into the rice because this will cause it to become sticky and mushy. Taste the chimichurri chicken and rice and season with extra salt if needed. Top with an extra pinch of fresh parsley or cilantro for garnish, then serve.
Roasted Potatoes with Honey Mint Glaze
Heat the oven to 450
Basil Mint and Barley Salad