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| Apples with caramel dip |
It had been too long since we had gotten together for a good old fashioned potluck…so we fixed that over Columbus Day weekend. Sunday was a beautiful day for a half marathon (completed the BAA half), a potluck, and some QT with good friends and the adorable Miss Vivi Bea.
My farro experiment turned out to be pretty tasty, in the form of a warm farro salad, and great for sharing. The rest of the meal came together super well, with “Holy yum chicken,” warm French lentils, pizza (with apples, bacon, and goat cheese), and apples with caramel dip. I do heart potluck…must plan another one soon.
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| Holy yum chicken with contraband rosemary |
Holy yum chicken
Serves: 2-4
Source: Kendrin via Table for Two
Ingredients
1 1/2 – 2 pounds chicken tenders
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 Tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon cornstarch
2 teaspoons fresh rosemary for garnish
Directions
1. Preheat oven to 450 degrees F.
2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.
3. Place the chicken tenders in a baking dish, then pour the mustard mixture on top of it. Gently mix together so sauce gets distributed evenly.
4. Bake, uncovered, for 40 minutes.
5. Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. Do not
discard the liquid.
6. Immediately after plating the chicken, whisk the cornstarch into the liquid in the baking pan to thicken the sauce. Drizzle sauce over chicken and sprinkle rosemary on top before serving.
Warm French lentils
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| Yummy lentils |
Serves:
Source: Vanessa, adapted from Barefoot Contessa
Ingredients
2 Tablespoons plus 1/4 cup good olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, scrubbed and diced into 1/2-inch pieces (or 2 carrots and 2 parsnips)
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled
1 white turnip, cut in half
1 teaspoon ground cloves
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 Tablespoons red wine vinegar
1/2 Tablespoon kosher salt
1 teaspoon freshly ground black pepper
Directions
1. Heat the 2 Tablespoons of olive oil in a medium saute pan. Add the leeks and carrots, and cook over medium heat for 5-7 minutes, until slightly browned. Add the garlic and cook for 1 more minute, then set aside.
2. Place the lentils, 4 cups of water, the onion, turnip, and ground cloves in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
3. In a small bowl, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper to taste, and serve.
Kara Cooks and Eats 