Lunch Specials

Mushroom Flatbread with Fontina and Balsamic Reduction

Placing cuts of flatbread on a big cutting board is nice way to present. Place the salad greens on there as well. Shards of crispy prosciutto, grated parmesan and balsamic drizzle… MANGIARE!

(each flatbread serves 1-2, recipe is for 2 flatbreads)

For red onion “jam”:

3 red onions, thinly sliced
1/3 C olive oil
1 1/2 t salt
1 1/2 t dried thyme
Several cranks of black pepper

5 cloves of garlic, thinly sliced

1 C red wine vinegar
1/2 C sugar
1 t mustard seeds
3 bay leaves
Zest of half an orange

In a preheated skillet, add oil, onions, salt, thyme and black pepper. Sauté until onions begin to soften. Add garlic. Continue to sauté onions are very soft and garlic is fragrant.

Add remaining ingredients and continue to sauté over medium heat until most of the liquid has evaporated and a thick, syrupy consistency is achieved.

Remove mixture to a bowl and allow cooling. Once cooled, remove bay leaves and pulse onion mixture in a food processor until a smooth, spreadable consistency is achieved.

Red onion jam will hold for several weeks in the refrigerator. Great on a sliced pork sandwich, turkey, ham etc…Also great on a BLT. A schmear on a bagel with cream cheese and smoked salmon is pretty awesome too. Many uses!

For mushrooms:

2 – 8 ounce containers of Baby Bella mushrooms (wiped clean, stems removed, caps cut into 6 pieces)
2 t Herbs de Provence
1 salt
Several cranks of black pepper
Olive oil

In a preheated skillet, place a generous amount of olive oil (1/3 C). Add mushrooms, Herbs de Provence, salt and pepper. Allow mushrooms to sit a bit before stirring. Allow some color to develop and for the mushrooms to render out their liquid. Remove for later use.

These make a great choice for their moist and meaty texture.

Choose mushrooms that have not separated from the stem.

Only 2 t on Herbs de Provence. The video indicates something different!

An herb mix that contains: savory, marjoram, rosemary, thyme, oregano and lavender.

For balsamic reduction:

1 C balsamic vinegar
1 T honey

In a small sauce pan, combine vinegar and honey. Bring to a boil over medium high heat. Continue to monitor until you see a thickening on the bottom of the pan. The mixture will reduce by at least half. Once vinegar is thickly coating bottom of pan, remove it from the heat and allow cooling.

Assembly:

Invert a cookie sheet and place into a cold oven. Set oven temperature to 425 degrees. Allow it to fully reach temperature and an additional 10 minutes.

Brush both sides of Naan with olive oil.

The smooth side will go down. On the top side, spread a nice coating of onion jam. Arrange mushroom pieces evenly over onion mix. Then, top with a generous amount of grated Fontina cheese.

Place flatbread into oven for 12 minutes of baking. Carefully remove. Cut into 4 pieces. Garnish with Parmesan Reggiano, crispy prosciutto (optional), salad greens and a generous drizzle of balsamic reduction.

Fontina is a semi-hard cheese with mild, nutty flavor. It melts beautifully.

Naan makes a good flatbread. They are usually found in the deli areas of a grocery store. Costco sells them in smaller versions too.

Place prosciutto slices on a baking sheet. Place into a preheated 350 degree oven for about FIVE minutes only. The slices will get crispier as they cool. Break into pieces for topping of the flatbread.

Chicken Pot Biscuit

(serves 6-8)

FILLING:

3 C yellow onion, small dice
2 C carrots, peeled, small dice and blanched
2 C celery, small dice

2 1/4 sticks butter
1 C flour

1 package fresh dill, finely chopped
7 1/2 C chicken stock, heated
1 – 10 ounce package of frozen peas
3/4 C heavy cream
2 t salt
Cracked pepper (be generous)
1 rotisserie chicken, all meat removed and shredded into larger pieces

Cook carrots in salted/boiling water until crisp-tender. Drain.

Add some chicken skin to the stock as it warms!

In a large preheated pot, add butter. Once melted, add onions and celery and 1t of salt and some cracked pepper. Over medium heat, sauté until onions and celery soften. This will take some time. Please do not rush.

Add flour to onion mix and stir until well incorporated. Make sure flour is fully coated with butter/veggie mix. Cook for an additional 5-8 minutes making sure the flour does not stick or burn. Adjust heat as necessary.

Slowly ladle in the warmed stock stirring as you go. Once stock is fully blended add carrots, dill, peas, cream, chicken, remaining 1 t salt and more cracked pepper.

Under a medium low heat, continue to cook until hot. Adjust seasoning. Keep warm until biscuit baking is complete. Serve hot chicken mixture with biscuits on top.

CHEDDAR DILL BISCUITS:

Dry bowl:

2 C flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t salt
1 C sharp cheddar cheese, grated
2 T fresh dill, finely chopped

Separately:

1 C buttermilk, cold

8 T butter, melted and at room temperature for 15 minutes

2 T additional butter, melted for brushing tops of biscuits

Cutting the stick into smaller pieces helps the melting process.

If using a microwave, place a paper towel over the container to catch any “popping” butter. Micro at 50% power.

Example of the congealed butter. Important!

Dough can be chilled for later use.

Prep biscuits ahead. They can be baked up right before service so they are piping HOT!

Combine dry ingredients in a large bowl.

Combine cold buttermilk with 8 T room temperature butter. You should have clumps of congealed butter in the mix. This is important for the texture of the biscuit. If the butter is too warm, it will not congeal as well.

Add congealed butter mix to the flour mix. Fold gently until ingredients are combined.

Using a small ice cream scoop, portion biscuits onto a parchment-lined baking sheet.

Brush the additional melted butter on the tips of each biscuit.

Place biscuits into a preheated 475 degree oven for 12-14 minutes or until golden and slightly crisped. Remove biscuits and top prepared bowls of chicken potpie filling.

SALMON AND ROASTED CREAM CORN

SALMON AND ROASTED CORN DEBUTS AS A SPECIAL APRIL 16

FOR ROASTED CREAM CORN:

Rub fresh corn with olive oil and sprinkle with salt and cracked black pepper.

Place into a preheated 425 degree oven and roast until some kernels begin to brown. See photo. Rotate cobs for evening roasting.

Cut kernels from the cob.

Dice one red bell pepper, two shallots and one large jalapeño (seeds and membranes removed).

Add 1 T of butter and 1 T of olive to a preheated sauté pan. Add peppers and shallots. Sauté until they begin to soften. Add corn and 1 t of dried thyme. Add 1 C of heavy cream and bring to a boil. Lower heat and simmer until cream reduces. Adjust seasoning with additional salt and pepper, if needed.

FOR PAN ROASTED SALMON:

Rinse and dry salmon filets. Atlantic salmon works best here.

I love my iron skillet for this preparation. Get the skillet hot and add about 2 T of olive oil. The oil should smoke a bit. Generously season each filet with salt and cracked black pepper. Place filets into the heated skillet. Listen for an even sizzle adjusting the temperature down, if necessary. Allow the filet to cook two-thirds through before flipping. A golden crust is the point. Finish cooking on the other side. Place salmon over cream corn and top with some highmade pesto. Serve with a lemon wedge.

FOR ROASTED STRING BEANS:

Blanch prepped beans. Drain and dry. Toss blanched beans with olive oil, salt and cracked black pepper. Place onto a foil-lined baking sheet that has been sprayed with non-stick baking spray. Place into a preheated 425 degree oven and roast until “crisp/tender”.

SAMMY AND SALLY

SAMMY AND SALLY DEBUTS AS A SPECIAL APRIL 9th

black forest ham, brie, dijonnaise, red onion jam on grilled rustic bread with a side of shaved apple and fennel slaw dressed with creamy lemon tarragon vinaigrette

(Served with one of our house wines, this meal is complete!)

FOR RED ONION JAM:

Click on this link (red onion jam) for ingredients and cooking instructions. The only difference in this application is that I placed the cooked onion mix into a food processor. I pulsed the mixture until a spreadable consistency was achieved. This stores for a week or two.

FOR DIJONNAISE:

Combine 1/3 C of Dijon mustard with 1 C of mayonnaise.

FOR SLAW:

Using a mandolin, thinly shave green cabbage, fennel, celery and granny smith apple. Combine and dress with creamy lemon dressing.

ASSEMBLE THE SANDWICH:

Spread dijonnaise on one slice of bread and red onion jam on the other. Place a mound of sliced black forest ham on the bread and top with a thin slice of brie. Brush sandwich with melted butter or olive oil and place it on a panini press or into a non-stick skillet for browning. Keep temperature moderate as you are looking to crisp the bread and warm the sandwich.

Power Bowl

POWER BOWL DEBUTS AS A SPECIAL APRIL 2

lentils, roasted sweet peppers, roasted cherub tomatoes, grilled chicken/apple sausage, sliced avocado, arugula, pumpkin seeds, feta, extra virgin olive oil & lemon

(Have this for lunch and conquer the world!)

FOR LENTILS:

1 1/2 C lentils (rinsed)

6 C water

1 1/2 t salt

1/4 t red pepper flakes

4 whole cloves

1 t dried thyme

Combine all ingredients in a stock pot. Bring to a boil. Cover and simmer until lentils are tender. Reserve for service.

FOR ROASTED PEPPERS AND TOMATOES:

Roast separately as they may have different cooking times. Lightly coat peppers and tomatoes with olive oil. Sprinkle with salt and cracked black pepper. Place on a foil-lined baking sheet that has been sprayed with non-stick spray. Place into a preheated 425 degree oven until lightly browned and wrinkled. You may need to rotate for even roasting. My countertop oven did the trick.

FOR SAUSAGE:

Cut slits into the links (not all the way through) and place on a foil-lined baking sheet that has been sprayed with non-stick spray. Place into a preheated 425 degree oven. Roast until nicely browned. Rotate sausage for even browning.

Sausage used was purchase at Trader Joe’s. Costco also has a delicious smoked chicken/apple sausage.

ASSEMBLE YOUR POWER BOWL:

Place a mound of lentils in the center of the bowl. Arrange ingredients as you see in the photo. Sprinkle with feta and pumpkin seeds. Drizzle with EVOO and lemon. A spritz of Kosher salt and cracked black pepper tops it off.

Salmon with Ernestina’s Quinoa

-menu-

pan roasted salmon with avocado salad

sautéed baby zucchini

ernestina’s quinoa

delicious meal + guilt-free eating + flavors galore + easy preparation

For salmon:

see instructions under Pan Roasted Salmon over Lentils

For avocado salad:

1 large avocado, diced

1/2 of a white onion, finely chopped and rinsed

1 large jalapeño, seeded and finely diced

8-10 cherub tomatoes, halved

1/2 a bunch cilantro, finely chopped

juice from 1 lime

2 T EVOO

salt to taste

Combine all ingredients in a bowl and gently toss.

For sautéed baby zucchini:

Use 2-3 baby zucchini per person

Slice in half lengthwise. In a preheated sauté pan, add several tablespoon of olive oil. Once oil is shimmering, place zucchini in the pan cut side down. Sauté until nice color forms on the cut side. Turn over, sprinkle cut side with salt and cracked pepper. Remove to a paper towel-lined plate for absorption of excess oil.

For Ernestina’s quinoa:

see recipe for Ernestina’s quinoa

Pan Roasted Salmon over Lentils

For lentils:

4 C of chopped vegetables (equal portions of diced onion, celery, carrot)

4 strips of slab bacon, diced and cooked in 2T of olive oil

Cook bacon in the soup pot. Once it is crispy, remove to a paper towel-lined plate and pour off excess bacon grease.

Rinse one pound of lentils.

Finely chop 6-8 garlic cloves.

: Add 1/4 C of olive oil to the soup pot that has bacon residue. Add vegetables, garlic, a pinch of salt and cracked pepper and sauté until vegetables begin to soften. Add about 3 T of tomato paste and mix in well. Continue to sauté until paste begins to stick to the bottom of the pan. Deep brownish coloring on the bottom of the pan is desirable. Careful with your heat. This is flavor enhancing at its best! Once the pan bottom is sticky, add 1 C of red wine. Scrape up bits and bring mixture to a boil. Evaporate most of the wine until a thick bubbly consistency is achieved.

Add fresh thyme, 5-6 bay leaves, 6 C of vegetable stock and reserved bacon. Bring to a boil. Cover and lower heat. Simmer until lentils are tender. Additional stock may need to be added. You are not looking for a “soupy” consistency. So, just keep enough stock in the pot to prevent lentils from “drying” out. Adjust season with salt and pepper. Lentils, of course, can be prepared a day ahead. These lentils are great the next day as a soup. Just add additional stock to achieve desirable consistency. Leftover lentils can be frozen too.

For salmon:

I used Norwegian Center Cut Salmon Filets. Rinse filets and pat them dry. Preheat a non-stick/oven proof skillet over medium high heat. Add 2T of olive oil to the hot pan. Oil should easily travel over the bottom of the pan. Slight smoking is ok. Generously season the filet with salt and cracked pepper. Carefully place the filet in the pan. A good sizzle is desirable. Add additional filets. Do not crowd the skillet. Use two skillets or cook in batches if you are preparing a large amount of fish. Allow the fish to sizzle, WITHOUT TOUCHING!, until it is cooked about halfway through. You can watch the side of the filet as the color turns. Carefully turn fish over. A nice brown crust should be revealed. Place fish into a preheated 450 degree oven for about 5 minutes to finish cooking. Fish should feel just firm to the touch. Remember that cooking continues outside of the oven!

For presentation:

Place a portion of warmed lentils on a plate. Top lentils with the pan roasted filet. Drizzle EVOO over the top of the salmon.

In a bowl, very lightly dress baby arugula and cherry tomatoes with EVOO, white wine vinegar and a spritz of salt and cracked pepper.

Mound salad mix on top of salmon. Lovely meal.

Gorgeous brown crust. Crisp texture and a hint of sweetness as you bite into a succulent piece of flaky salmon.

A favorite around here.

Pan Roasted Chicken Breast with Roasted Veggie Tapenade served over Grilled Pita with Hummus and Shredded Leaf Lettuce

(recipe serves 4)

4 boneless, skinless chicken breasts (I used organic)

4 t salt (for brine)

Ice water

For quick brine:

In a mixing bowl, dissolve salt in enough water to completely cover the breasts. I used a whisk to make sure the salt was completely dissolved. Add a couple of handfuls of ice to the water. Rinse breasts and place them in the ice bath and refrigerate for 2 hours or so. Remove breasts and rinse again. Pat dry with paper towels. Place an oven proof skillet on the stove top and preheat over medium high heat. Add 2 T of olive oil. It should smoke slightly and travel easily on the bottom of the pan. Season chicken with a generous amount of salt and cracked pepper. It is important not to season until you are ready to place the chicken in the pan. Place breasts top side down. You want a good sizzle. Also, you don’t want to crowd the skillet. Cook in batches. If oil is splattering too much, cut heat down a bit. DON’T MOVE CHICKEN. You want to leave the chicken alone until it has cooked about halfway to two-thirds through. Then, you can peak. If the crust is brown enough, turn it over and cook for a few more minutes. Once all breasts are browned, place them in a preheated 425 degree oven for 5-8 minutes to finish cooking. The thickest part of the breast will feel just firm to the touch. Remove and allow chicken to rest for 10-15 minutes before slicing.

Beautiful crust, still moist.

For roasted veggie tapenade:

1 small yellow onion, cut chunky style

6 mini sweet peppers, cut into large rings

1 pint of cherub tomatoes

Garlic oil and cloves (place 6-8 whole cloves into a small sauce pan, cover with olive oil and simmer until garlic is softened and golden)

Salt and cracked pepper

Dried oregano

6-8 Kalamata olives, pitted and chopped

1 T of capers, drained

Place veggies in a bowl. Drizzle garlic oil over the veggies and stir to coat. Place veggies on a foil-lined baking sheet. Generously season with salt, pepper and dried oregano. Place into a preheated 450 degree oven, roast for 12 minutes or so. Shake baking sheet to move veggies around and then rotate pan. Cook for an additional 12 minutes or until edges begin to char slightly. Remove and cool. Place veggies back into a bowl. Add garlic cloves, olives and capers. Additional garlic oil can be added to moisten and flavor.

Thinly slice green leaf lettuce and lightly dress with EVOO, lemon juice and a spritz of salt.

Brush pita with reserved garlic oil and grill. I used a panini press. A non-stick skillet would also work. You want it slightly crispy.

Spread a nice layer of highmade hummus on top of pita. Drizzle additional garlic oil over the hummus.

Place dressed lettuce on top of hummus in a small mound. Add sliced chicken.

To finish, add tapenade, chopped parsley, feta crumbles, lemon wedge and an additional drizzle of garlic oil. FLAVOR GALORE!

Green Eggs and Ham

(serves 4)

1 large zucchini, diced
1 large yellow squash, diced
1 red bell pepper, trimmed up and diced
1 medium-sized eggplant, diced
1 small yellow onion, diced small
1 pint of cherub tomatoes

6-8 garlic cloves
1/2 C olive oil
4 slices of rustic sourdough bread, cut in half

3 ounce package of fresh basil
Zest of half a lemon
1 C olive oil

4-5 slices of prosciutto

4 extra-large organic cage free eggs
olive oil for basting

For the oven roasted ratatouille: Place vegetables and tomatoes in a bowl and toss with olive oil. Arrange vegetables on two foiled-lined baking sheets that have been sprayed with non-stick spray. Use two sheets so that the veggies are not crowded. Generously season with salt and pepper and place into a preheated 450 degree oven. Roast for 12 minutes. Rotate and roast for an additional 12 minutes or so until the edges of the vegetables begin to brown. You will need to use a spatula to move the veggies around for even cooking. Remove and cool.

For garlic oil: Place garlic cloves and olive oil into a small sauce pan. Cook over low heat until garlic softens and turns golden in color. Add cloves to the cooked vegetable mix and generously brush sourdough bread with garlic oil. Place bread into a preheated 350 degree oven and bake for 12 minutes. Rotate pan and bake for an additional 12 minutes or until golden and crisp.

For lemon basil oil: Place ice and water in a mixing bowl. Bring a sauce pan of water to a boil. Place basil leaves in a strainer with a handle. Dip leaves into boiling water for five seconds. Remove leaves to the ice bath. Once cooled, place leaves on a paper towel. Place another paper towel on top and gently blot the leaves until dry. Place basil in a blender. Add zest, a pinch of salt and 1 C of olive oil…not EVOO. The oil stores well in the refrigerator for several days.

For prosciutto: Place slices of prosciutto on a baking sheet that has been sprayed with non-stick spray. Place pan into a preheated 375 degree oven. Book for 12 minutes. Rotate pan and cook for an additional 10 minutes or so until crisp.

For service: Place sourdough toast on a plate. Spoon ratatouille over the toast. Place a sunny egg on top. Break up a slice of prosciutto and sprinkle on top of the egg. Drizzle with basil oil.

Turkey Meatballs with Curried Lentils

For turkey meatballs:

(makes 15 meatballs)

One pound ground turkey, 93/7 mix

1/3 C grated yellow onion
1/2 C grated zucchini, peel left on, squeezed dry
6 cloves garlic, finely minced
1 egg
1/4 Panko crumbs

2 t ground cumin
2 t ground coriander
2 t turmeric
1 1/2 t salt
2 t black pepper

Combine all ingredients in a mixing bowl. Using impeccably clean hands, mix well. Using a 1/4 C ice cream scoop, scoop out turkey and gently form into balls. Place balls onto a baking rack. Place the baking rack on top of a foil lined baking sheet. Spray each ball with vegetable or canola baking spray. Place into a preheated 425 degree oven for 15 minutes. Rotate pan and cook for an additional 12-15 minutes or until nicely browned. The meatballs can be used right away or refrigerated for later use. Simply rewarm, covered, in a 300 degree oven. They freeze well too.

For curried lentils:

One pound lentils, rinsed

1/4 C olive oil
2 small yellow onions, chopped small
4 celery stalks, diced small
4 carrots, peeled and diced small
8 cloves garlic, finely minced

2 T tomato paste

1/3 C apple cider vinegar

6 C chicken stock

1 t red pepper flakes
1 1/2 t ground coriander
1 1/2 t turmeric
1 T curry

2 t salt

Serve turkey meatballs over curried lentils. Garnish with baby kale and curry yogurt sauce. Grilled Naan makes this dish complete. (Sauce recipe is under “sides” section of recipe index.)

In a preheated soup pot, add olive oil, onions, celery, carrots and garlic. Stir to combine and add a pinch of salt and black pepper. Cook until vegetables soften and begin to stick to the bottom of the pan. Salting the veggies will extract water from the vegetables. You want to cook the vegetables until the water has evaporated. A slight caramelization of the vegetables should occur. Add tomato paste and mix well. Cook over medium heat until a darkening of the paste occurs. Look for sticking bits…always a good sign! You should be able to smell the sweetness of the caramelization. Add the vinegar and reduce until it has evaporated. Add the stock and remaining seasonings, except the salt.
Bring lentils to a boil. Lower heat, cover and simmer until lentils are tender. Add salt, as needed. Great as a soup or as a back drop for meatballs, chicken thighs, pork…

Freezes well too.

Served meatballs with a tomato, Feta, cucumber, parsley and mint salad.

A spritz of salt and cracked pepper and a drizzle of EVOO and white wine vinegar.