Saturday, December 20, 2008

Menu: Chicken with Coriander and Fennel, Roasted Cauliflower, Baked Sweet Potatoes with Lime, and Salad with Roasted Fennel, Oranges, and Mint

Serves: 4
Prep Time: 25 Minutes
Total Time: 1 Hour; or make sweet potatoes ahead and make everything else in 1/2 hour on day of meal
Make ahead: Chicken, sweet potatoes, cauliflower, and fennel can be made ahead. Salad can be tossed quickly on day of meal.
Special equipment needed: 2 ovens, or 1 oven and 1 toaster oven for the chicken

1-2 heads cauliflower
4 sweet potatoes
1-2 bulbs fennel
2 oranges
Ingredients for Chicken (or other protein) with Coriander and Fennel (recipe below)
lime wedges
extra-virgin olive oil
balsalmic vinegar
handful of mint leaves, coarsely chopped
sea salt

1. Preheat oven to 400 degrees and another (toaster oven?) to 350 degrees
2. Scrub sweet potatoes, pat dry, and prick each several times with fork. Place in a baking pan lined with foil and roast for 1 hour, or until tender when pricked with fork. Serve with lime wedges.
3. Remove leaves and base from cauliflower. Rinse and pat dry. Drizzle with 1-2T olive oil and roast in oven with sweet potatoes for 25-30 minutes or until lightly browned.
4. Remove fennel stalks and reserve for garnish. Cut fennel into 1/4" slices and drizzle with 1T olive oil. Roast in oven with other veggies for 20-25 minutes or until lightly browned.
5. Prepare chicken according to recipe below.
6. Zest orange(s) and reserve zest for garnishing chicken (optional)
7. Slice down sides of oranges and then carve oranges away from inner core to remove the bitter white pith and seeds. (Alternatively, just section oranges) Toss with roasted fennel and mint and reserved chopped feathery fennel fronds. Splash with balsamic vinegar to taste. Serve alone or on a bed of greens.

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