that right there my friends is "devil's chicken thighs with braised leeks and dijon mustard"
images and recipe from smitten kitchen, adapted from suzanne goin's book,
it is good. really good.
technically this is a winter dish but...
sometimes, even in the middle of summer, i need the comfort of a slow braise.
not to mention it uses one of the cheapest and most delicious parts of the chicken.
so underrated. so juicy and tender.
you'd really have to kelly that shit up to dry it out.
you should make it.
tonight's dinner however, was meatless.
once a week the family has an all veggie dinner.
it's my favorite.
i usually make 3-4 separate dishes using what's fresh and in season at the store.
this time around it was zucchini, broccoli and kale.
now i know kale isn't in season until the fall and winter.
but kale in any season is pretty much the holy grail of nutrition.
here are the 3 dishes i made:
1. squash casserole.
2. roasted broccoli with parmesan and lemon.
3. kale salad with pine nuts.
all delicious. all filling.
first up is squash casserole.
i used zucchini but yellow squash or a mixture of the two work great too.
cook some zucchini in a pan with a little olive oil and salt. (i used 4 med sized)
drain the cooked zucchini in a colander lined with a kitchen towel.
cool slightly and squeeze the excess liquid out.
meanwhile sautee one onion in the same pan with a little butter and a little salt.
once zucchini has cooled add it and the onions to a bowl.
to the bowl add 1/2 cup of creme fraiche, 1/2 cup to 1 cup of parmesan cheese, a little more salt and pepper and a 1/2 teaspoon of garlic powder. stir up and pour into a small casserole.
next either use whatever bread crumbs you have on hand or blitz some bread in a food processor to make your own. waaay better and i always have a bun leftover from hamburgers in the freezer.
sprinkle breadcrumbs on top of the casserole and drizzle with a little olive oil.
bake in a 425 degree oven for 25-30 minutes.
next up is roasted broccoli:
take a head of broccoli and cut about 3 inches of the bottom stalk off.
shave the outside edges with a peeler.
cut all stalks in half.
bring a pot of salted water to a boil.
boil the broccoli for 3 minutes.
toss onto a sheet pan.
drizzle with a little olive oil.
pour 1/2 cup to a cup of parmesan cheese over the top.
roast in a 425 degree oven for 10-15 minutes.
move to a plate and add a bit of lemon juice if you want.
so much better than steamed.
next is my fave fave favorite.
this recipe comes from my pal molly.
it couldn't be easier. or healthier.
take some dinosaur kale. also called lacinto and cavolo nero (if you're a poser or from europe).
i have tried the other kale. the one that horrible restaurtants use as garnish. it's not the same. don't use it.
chop the kale into bite sized pieces.
next toast some pine nuts in a pan.
put a little olive oil, lemon juice, salt and pepper in the bottom of a wooden salad bowl.
once the pine nuts are toasted and still hot pour them over the dressing.
immediately toss the kale with the warm mixture so as to slightly wilt it.
molly serves hers with grated pecorino romano.
the choice is yours.
you feel better just looking at it don't you?
you should veg it up one night a week if you don't already.