Dried Figs, Cranberries, Walnuts & Goat Cheese with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lime juice
1T Dijon mustard
1tsp. salt pepper
½ cup extra virgin olive oil

Salad:
10 oz. mixed salad greens, arugula or spinach (8-10 handfuls)
2 Belgium endives, sliced
1 small head radicchio, washed and torn into bite size pieces
1 cup dried figs, chopped
1 cup dried cranberries
1 cup toasted walnuts, roughly chopped
10 oz. goat cheese, crumbled

1. Vinaigrette: In a small glass jar with a lid, add the lime juice and mustard, 5 grinds of pepper and salt. Put on the lid and shake.

2. Add the olive oil recover and shake until the dressing is emulsified.

3. Salad: In a large salad bowl. Add the salad greens, figs, cranberries, nuts, and goat cheese. Add just enough dressing to coat the salad greens. Toss the salad and then adjust the seasoning.

4. Place the dressed leaves on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired
• You can substitute lemon or orange juice for the lime juice, or use any vinegar.
• The vinaigrette will separate, but just shake to re-emulsify. It will keep in your fridge for up to two weeks.
• One handful of salad greens is equal to one serving.
• You can substitute any dried fruit: dates, dried blueberries, cherries, or apricots for the figs and cranberries.
• You can substitute almonds, pistachios, or pecans for the walnuts. ¼ cup of walnuts has been said to help promote good brain health.

Orange, Fennel, Black Olive Salad with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lemon juice
½ cup extra virgin olive oil
½ tsp. salt
4 -5 grinds of pepper

Salad:
5 heads of fennel
4 oranges
½ cup black olives pitted
4 cups arugula

1. Vinaigrette: In a small glass jar with a lid, add the lemon juice, and olive oil, salt and pepper. Put on the lid and shake until the dressing is emulsified.

2. Salad: Cut the fennel bulbs from the tough fronds. Reserve a few fronds for decoration. Slice the fennel bulbs in half, remove the core; using your food processor with the thin slicing blade, slice the bulbs into thin slices and then place into a large salad bowl. Reserve

3. Peel the oranges, removing any pith and seeds. Slice into ½ moons. Place in bowl with sliced fennel.

4. Add the pitted olives and arugula. Add just enough dressing to coat the salad. Add salt and pepper if necessary to taste.

5. Place the dressed salad on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• You can substitute a white wine or champagne vinegar for the lemon juice.
• You can use orange or blood orange olive oil for a little added orange flavor.
• Try to buy olives with the pits in them. The pits help keep the olive flesh firm, not squishy. Remove the pit by pressing the olive with the side of your chef’s knife. The pit will pop out.
• The vinaigrette, fennel, and oranges can be prepared the day in advance. Just toss everything together right before serving.
• I find the best way to toss a salad is with your hands. Always add just a little dressing and then toss. You can always add more dressing if needed.
• You could add goat cheese, feta, chopped nuts, dried cranberries, or pomegranate seeds for a pop of flavor and will complement the salad nicely.

Sautéed Chicken with Tomatoes & Arugula

Ingredients

1½ pounds cherry or grape tomatoes, cut into bite-size pieces

6T oil-packed sun dried tomatoes, chopped and drained; set aside 5T of the oil

2 large shallots, thinly sliced

4T capers, drained

2 cloves garlic, crushed

3T sherry, champagne vinegar

½ cup fresh basil, torn into bite size piece

Salt & pepper

8 large skinless, boneless chicken breast halves

Olive oil

1 pound arugula, washed

2T lemon juice

1. Cut the tomatoes into bite size pieces. Chop the sundried tomatoes and place in a medium size bowl.

2. Peel and slice the shallots into thin rings. Add to the tomatoes.

3. Combine the tomatoes, shallots, capers, garlic, vinegar, and 3 tablespoons of the sundried tomato oil. Mix together and season with salt and pepper. Let the mixture sit 10-15 minutes so flavors can combine. Right before serving, add the basil. Stir until combined.

4. Put a chicken breast on a cutting board. Place your hand flat on top of the chicken.

5. Using a sharp knife, slice the rounded side of the chicken breast working toward the other side, making sure not to cut all the way thought to the other side. Unfold the breast it should looks like a “butterfly”.

6. Take a piece of plastic wrap and place on top of the chicken. Lightly pound the chicken with a mallet until chicken breasts are of uniform thickness. If the piece is very large, cut the pounded piece in half. Set aside and repeat with each breast.

7. Place a sauté pan on medium-high heat; add enough oil to cover the bottom of the pan.

8. Pat three or four chicken breasts dry with a paper towel; season with salt and pepper.

9. Place the chicken into the pan, being careful not to overcrowd the pan. Cook for 2-3 minutes until the chicken is brown and it releases and turns easily. Flip the breasts and cook the other side another 2-3 minutes until cooked through.

10. Transfer chicken breasts to a platter. If needed, add more oil to the pan. Continue cooking the breasts until all the chicken has been cooked.

11. Toss the arugula with the remaining 2 tablespoons of the sundried tomato oil and lemon juice. Season with salt and pepper.

12. To serve, place the arugula on a plate or platter. Top with sautéed chicken. Spoon the tomato mixture over the top. Serve immediately.

TIPS & TRICKS

• Use any small tomatoes, whether they are red, yellow, or green. I like the cherry & grapes, but you could use chopped tomatoes too.

• Try to use sundried tomatoes with no sulfates. (I’ll save those for my wine! ☺)

• You don’t need to wash of the capers; the brine adds the perfect amount of saltiness.

• If you can’t find sherry vinegar, use champagne or balsamic. It adds just the perfect balance of acidity.

• This sauce is positively addictive, and goes well with so many things. Try it on top of pork, beef, or even a grill piece of fish. YUM.

Arugula Pesto Christmas Tree

Ingredients

2 cloves garlic
2 cups packed arugula leaves
¼ cup toasted walnuts
½ cup Pecorino Romano cheese
½ cup olive oil
salt & pepper
1 package puff pastry (2 sheets), thawed
1 large egg, beaten 1-tablespoon water
2T sesame seeds

1.    For pesto: In a bowl of a food processor with the motor running, add the, garlic and the walnuts and pulse until well chopped.  

2.    Add the arugula and process until chopped.  Scrape down the sides of the bowl.

3.    Add the cheese and pulse until combined.

4.    With machine running, slowly add the olive oil.

5.    Season with salt & pepper.  Set aside.

6.    Place a piece of parchment on your counter; spread one of the puff pastry sheets.  Using a rolling pin, roll the pastry into a 14x11inch rectangle (use a little flour if it sticks).  Set on a baking sheet.  Place in refrigerator while rolling out the other pastry sheet. 

7.    Spread the pesto onto 1 rolled sheet of the pastry sheet.

8.    Top with other pastry sheet.

9.    Cut out the shape of a Christmas tree out of the dough. 

10.    On each side, cut 11 stripes a ½ inch wide leaving a center column. 

11.    Carefully twist each strip.  Place tree in refrigerator for at least 30 minutes to have the dough chill.  This can be prepared 6 hours in advance.

12.    Place the scrapes on a parchment lined baking sheet and cut and twist it as in step 10 and 11 to create a little tree.

13.    Pre-heat the oven 400° F. 

14.    Remove from the refrigerator and brush very well with egg wash. Sprinkle with sesame seeds.

15.    Place in 400° F oven for 15- 20 minutes until golden brown.  Let cool 5 minutes, and then carefully slide off parchment onto a serving platter.

16.    Serve immediately, having guest pull/ rip off the tree branches.

ROASTING NUTS

To roast nuts: preheat oven 350º F.  Place nuts on a baking sheet and bake for 5 minutes.  Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more.  Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

•    This fun whimsical recipe is a great centerpiece for your holiday entertaining. 
It can assemble the morning of your party and is best baked right before serving. 
•    I like to serve it on a cutting board them people can break off the branches and cut up the “trunk”.
•    From the scrape pieces of puff pastry that are left after cutting out the “big” tree. Makes a cute little Charlie Brown style Christmas tree. ☺ 
•    To make a sweet treat substitute the pesto for nutella. 

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