A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….
- boneless chicken breasts (either sliced thin or pounded out)
- herbs de provence
- fresh tomatoes, chopped (see note)
- garlic, minced
- fresh basil, chopped
- olive oil
- kosher salt
- freshly ground black pepper
- red pepper flakes (optional)
- 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
- 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.
Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.
Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.
Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)
Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.
I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.
It would be a shame to let spring pass by without making artichokes.
- 4 artichokes, halved, trimmed and chokes removed
- 1 cup panko bread crumbs
- 1/2 cup Parmesan cheese, grated
- 4 garlic cloves, mashed
- 2 teaspoons capers, minced
- 1/4 cup olive oil (maybe more)
- 4-5 anchovies, mashed to a paste
- 3-4 tablespoons fresh parsley, minced (plus more for serving)
- fresh lemon juice to taste
- salt and pepper to taste
Bring a ginormous pot full of salted water to a boil. Add the artichokes, and squeeze half a lemon into the pot too. Cook for about 15-20 minutes until tender. Remove and dry with paper towels.
While the artichoke are cooking, over medium heat, add enough olive oil to cover the bottom of a large saute pan. Add the mashed anchovies and mix until they dissolve into the oil.
Working in batches, place the artichokes cut side down into the oil and cook for 3 minutes until they get a little color on them. Remove and place onto a rimmed baking sheet. Repeat with remaining artichokes.
Add half of the garlic to the pan and cook for 1 minute. Remove from heat and reserve.
In a medium bowl, combine the panko, cheese, half the garlic, the capers, parsley enough oil to moisten a bit and lemon juice to taste. Taste to see how much salt to add. Add salt and pepper to taste.
Stuff the center of each artichoke with the filling. Spoon the warm anchovy and garlic oil over the artichokes. Bake for 15 minutes until the tops are golden. Serve with lemon wedges and fresh parsley.
I made this for the hubby and myself on a night when we just felt like renting a movie and staying in. It was a perfect choice for that sort of evening. We ate this as our dinner, but you could easily serve it as an impressive first course. Also, think of this recipe as more of a suggestion. You can stuff these with pretty much anything you find appealing. Let your creative juices flow.
- 6 portobello mushrooms, cleaned, stems and gills removed
- 4 Italian sausages, removed from casings (I used sweet Italian chicken sausages)
- 1 onion, diced
- 2-3 stalks of celery, diced
- 4 garlic cloves, minced
- 1 cup panko breadcrumbs
- 1/2 cup chicken stock (or a little wine or even just water)
- 1 handful parsley, chopped
- 6-10 fresh basil leaves, chiffonade
- olive oil
- red pepper flakes (optional)
- Kosher salt and pepper
- 1 pint grape tomatoes (optional)
- 1/2 cup mozzarella, shredded
- 1/4 cup Parmesan cheese, grated
Line a baking sheet with parchment paper and place the mushrooms stem side down and the tomatoes on the sheet. Drizzle with a touch of olive oil, sprinkle with salt and pepper. Cook for about 15 minutes, until the mushrooms have given off some of their water. Remove from oven and set aside.
In a large pan, saute the sausage in olive oil until cooked through. Add the onions and celery and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes. Sprinkle the panko over the top and stir to combine. Add the stock or wine or water just to moisten the mixture a bit. This just makes it easier to stuff the mushrooms. Add a few pepper flakes and parsley, mix and taste for seasoning. (If you let the mixture cool a bit, you can moisten it with a lightly beaten egg too — that never hurt anything.)
Flip the mushrooms over so they are gills side up. Place a generous mound of the filling on each cap. Top with a sprinkling of both cheeses. Place the mushrooms, along with the tomatoes, back in the oven and cook for another 15-20 minutes until the cheese has melted. Remove from oven and top with basil and maybe some more parsley. If you like, serve with red sauce.