Servings: 6 People
3 whole boneless chicken thighs
1 pinch salt
1 pinch black pepper
1 small butternut squash
4 tbsp olive oil divided
2 cups brussels sprouts
1 head green leaf lettuce, washed and roughly chopped
1 cup candied pecans, roughly chopped
1 whole red apple diced
1 whole green apple diced
4 whole figs sliced in half
1/2 cup roasted salted pumpkin seeds
1 bottle Litehouse Organic Rosemary Balsamic Dressing
Preheat the oven to 375 degrees F.
Season the chicken thighs with salt and black pepper and place them on a hot grill. Cook until no longer pink in the middle.
Peel the butternut squash and then cut into small dice. Lay on a baking pan and drizzle with 2 tbsp olive oil, salt and black pepper. About 2 cups.
Place the squash into the oven and roast until soft, about 20 minutes.
Prepare the brussels sprouts by chopping the base off and cutting them in half.
Transfer the sprouts to a baking pan and season with salt and black pepper. Drizzle with the remaining 2 tbsp olive oil.
Place the sprouts in the oven with the squash. They should be ready about the same time.
Add the chopped lettuce to your favorite salad bowl or platter and begin to build the salad.
Slice the chicken into strips and add on top of the lettuce along with the squash, sprouts, pecans, both apples, figs and pumpkin seeds.
Drizzle the Litehouse rosemary balsamic dressing over the salad and toss well making sure everything is lightly coated.
Serve at once.
2 small zucchini, diced
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 ears sweet corn, kernels shaved off
1 cup minced chives
1/2 cup chopped mint, plus sprigs to garnish
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.
Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.
3 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can whole-kernel corn (or about 1 1/2 cups fresh corn)
1/2 medium cucumber, finely diced
1 cup chopped cilantro
2 to 3 limes, juiced
1/2 cup chopped celery or green onions
1 to 2 cups crumbled feta
1/3 cup red wine vinegar
Sea salt, cracked black pepper, and cumin to taste
Combine the black beans, corn, cucumber, cilantro, celery, and feta in a large bowl and toss until mixed evenly. Add lime juice and vinegar, stir, and taste. You may want to add more lime to taste. Add a dash of salt, pepper, and cumin, and adjust to taste.
Chill for at least one hour before serving.
Recipe Note: Add one or two fresh diced jalapeños for the perfect kick.
1/2 medium red onion, thinly sliced
1 pound tomatoes, preferably with a combination of colors, cut into bite-sized chunks
2 tablespoons red wine vinegar
1 clove garlic
Flaky sea salt
1/4 cup extra-virgin olive oil
1 medium red bell pepper, seeded and cut into 1-inch pieces
1/3 medium English cucumber, thinly sliced
1 cup kalamata olives, pitted
1/4 cup coarsely chopped fresh dill
1/4 cup fresh mint leaves, coarsely chopped
1 cup crumbled feta cheese
Freshly ground black pepper
Place the onion in a bowl of cold water and set aside 10 to 15 minutes. Meanwhile, cut the tomatoes into bite-sized chunks and place in a medium bowl; set aside. Place the vinegar, garlic, and a pinch of salt in a large bowl. While whisking constantly, drizzle in the olive oil and whisk until combined.
Drain the onion and pat dry with paper towels. Add the red onion, bell pepper, cucumber, olives, dill, and mint to the dressing and toss to combine. Set aside to marinate for 10 minutes. Add the tomatoes and feta and toss gently to combine. Taste and season with more salt and pepper as needed.
Using a slotted spoon, transfer the salad to a serving platter, leaving the juices behind. Serve immediately.
English cucumber, washed and unpeeled
3 smooth ordinary slicing cucumbers, washed and peeled
Fine table salt
2 teaspoons black mustard seeds
4 large shallots, peeled and sliced
2/3 cup sour cream
1 small handful fresh dill, chopped fine
Freshly ground black pepper
Chop the cucumbers in half longwise, then into thin half-moons. Layer in a medium-sized bowl, sprinkling each layer lightly with salt. Put two small plates on top then cover the bowl with plastic wrap. Refrigerate for at least an hour, or overnight.
Put the cucumbers into a large colander and drain any excess water. Pat lightly with a kitchen towel to remove as much moisture as you can.
Heat a small skillet over medium-high heat. Add the mustard seeds and cook, shaking the pan, until the mustard seeds pop just a bit. This should take no more than a minute or two. Take the skillet off the heat and pour the seeds into a plate to cool.
Toss the cucumber slices with the shallots, sour cream, and chopped dill. Mix in the cooled mustard seeds. Taste and season with black pepper. You can serve this immediately, or refrigerate it for up to a day before serving.
8 oz Cool Whip , lite is fine
1/2 cup sour cream , light is fine
11 oz mandarin oranges drained
20 oz crushed pineapple drained
10 oz maraschino cherries drained, halved, and patted dry
1 cup sweetened coconut flakes
2 cups miniature marshmallows
3/4 cup chopped nuts pecans, walnuts, cashews optional
Fold sour cream into Cool Whip in a large serving bowl.
Fold in remaining ingredients making sure the pineapple, oranges, and cherries have been properly drained.
Serve immediately or refrigerate until serving.
Yield: 4 servings
1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.