|Mustard Green, Radish, and Green Onion Frittata||Herbed Sauce over Grilled Chicken Hind Quarter||Creamy Spinach and Onion Spread||Chef's Salad with Soft Boiled Egg||Bibb & Blue Salad with Quick Pickled Onions|
|about 4 oz|
small sweet pepper
|1 green onion||1 green onion||1 red bunching onion|
|1 bunch, roots & greens|
|about 4 oz|
|1 clove||1 clove||1 clove||1 clove|
|1 dozen||1 egg|
sharp cheese, either cheddar or gouda
|3/4 cup shredded|
|2 tbsp||2 tbsp|
|1/2 cup||1/2 cup|
|2 tbsp juice (1/2 lemon)||2 tbsp juice (1/2 lemon), plus zest|
chicken, hind quarters
|2 hind quarters|
|1/4 cup||1/4 cup|
red wine vinegar
Mustard Green, Radish, and Green Onion Frittata
Roughly chop 1 bunch of mustard greens. Finely chop 1 green onion. Roughly chop radish green leaves and dice roots. Mince 1 clove of garlic. Crack 12 eggs and whisk whites and yolks. Shred 3/4 cup total cheddar and/or gouda cheese. Add 2 tbsp cooking oil to deep skillet over medium high heat. Add garlic, green onion, and radishes. Saute for 5 minutes until tender, then add mustard and radish greens, and 1 tsp salt, 1/2 tsp black pepper. Saute until greens are wilted add the eggs and cheese mix everything and let the eggs set up a bit. Transfer to a 350 degree oven and bake for 20 minutes or until the eggs are set up and the top is just starting to brown. Remove from oven and let it cool before slicing and serving.
Herbed Sauce over Grilled Chicken Hind Quarter
To make herb spread combine 1 clove garlic with 1/2 cup olive oil in a blender. Add 1 packed cup finely minced mint and cilantro, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp ground black pepper. Blend until mostly smooth.
Remove hind quarters from chicken. Sprinkle salt and pepper generously on both sides of chicken hind quarter.
If grilling, cook over medium high heat until internal temperature is 165F.
If cooking on stovetop, add 2 tbsp cooking oil to a large skillet over medium high heat and cook 10 minutes each side, or until internal temperature is 165F.
Serve chicken with sauce on the side for dipping.
Creamy Spinach and Onion Spread
Add 2 tbsp olive oil to a deep pan. Thinly slice 1 small pepper, 1 yellow onion and mince 1 clove of garlic. Add sliced pepper and onion and saute for about 10 minutes minutes. Add the garlic and saute for another minute or until fragrant. Add 4 oz of roughly chopped spinach. Saute until spinach is tender. Remove from heat, allow to cool, then combine with 2 oz cream cheese, 1/2 cup sour cream, 2 tbsp fresh lemon juice, 1 tsp salt, and the zest of 1 lemon. Serve as spread on sandwiches or as dip with pita chips.
Chef's Salad with Soft Boiled Egg
Soft boil one egg by adding to water once boiling and cooking for 10 minutes. Remove from water and submerge egg in ice bath, then peel once cooled.
Rinse and roughly chop salad mix. Thinly slice 1 bunching onion. Add sliced egg, chopped onion, 1/4 cup chopped walnuts, additional cheese and fruit garnishes if desired, and dress with simple balsamic dressing.
To make simple balsamic dressing- combine 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tsp salt, 1 finely minced clove of garlic, and 1/2 tsp ground black pepper.
Bibb & Blue Salad with Quick Pickled Onions
Cook 2 slices of bacon.
Quick pickle one red onion- Very thinly slice onion bulb all the way up through the greens. Combine with a small red onion to fill 1 cup. Add chopped onion and 1/2 cup red wine vinegar, 3 tbsp white vinegar, 1 tbsp sugar, and 1 tsp salt to a stock pot. Bring to a boil, then remove from heat and allow to sit and cool for 30 minutes.
To assemble salad roughly chop 1 head of bibb lettuce, add bacon, pickled onion, 1/4 cup roughly chopped walnuts, 1-2 oz blue cheese, and dress with your favorite dressing.