Pan-Roasted Chicken Thighs
with Fennel-Apple Slaw
Serves 4
We developed this recipe with Honeycrisp apples.
3 tablespoons sour cream
2 tablespoons maple syrup
1½ tablespoons lemon juice
1¼ teaspoons table salt, divided
½ teaspoon pepper, divided
1 large fennel bulb, 2 tablespoons fronds chopped, stalks discarded,
bulb halved, cored, and sliced thin
1 large red apple, halved, cored, and sliced thin
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon cayenne pepper
1 tablespoon vegetable oil
¼ cup torn fresh basil leaves
- Adjust oven rack to middle position and heat oven to 450 degrees.
Whisk sour cream, maple syrup, lemon juice, ¾ teaspoon salt, and
¼ teaspoon pepper together in large bowl. Add fennel bulb and apple
and toss to combine; set aside. - Pat chicken dry with paper towels and sprinkle with cayenne, remain-
ing ½ teaspoon salt, and remaining ¼ teaspoon pepper. Heat oil in
12-inch nonstick skillet over medium-high heat. Add chicken, skin side
down, and cook until browned on both sides, about 5 minutes per side.
Transfer chicken, skin side up, to rimmed baking sheet and roast until
chicken registers 175 degrees, about 15 minutes. - Transfer salad to serving platter and sprinkle with basil and fennel
fronds. Serve salad with chicken.
Shrimp and Orzo Risotto
with Saffron and Lemon
Serves 4
We prefer untreated shrimp—those without added salt or preservatives
such as sodium tripolyphosphate.
2 tablespoons unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1½ cups orzo
4 cups chicken broth
1¾ teaspoons table salt, divided
½ teaspoon pepper, divided
½ teaspoon saffron threads, crumbled
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined,
and tails removed
¼ cup chopped fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
- Melt butter in Dutch oven over medium heat. Add onion and garlic
and cook until onion is softened, about 4 minutes. Add orzo and cook
until lightly toasted, about 3 minutes. Stir in broth, 1¼ teaspoons salt,
¼ teaspoon pepper, and saffron and bring to boil. Reduce heat to
medium-low, cover, and simmer, stirring occasionally, until orzo is just
tender, about 12 minutes. - Pat shrimp dry with paper towels and sprinkle with remaining ½ tea-
spoon salt and remaining ¼ teaspoon pepper. Stir shrimp into risotto
and cook, covered, until shrimp are opaque throughout, about
5 minutes. Off heat, stir in parsley and lemon zest and juice. Serve.
Steak Salad with Carrot-Ginger Vinaigrette
Serves 4
The vinaigrette can be refrigerated for up to 1 week; whisk before serving.4 carrots (2 peeled and chopped, 2 peeled and cut into
2-inch matchsticks)
¼ cup seasoned rice vinegar
2 tablespoons water
1 (1½-inch) piece ginger, peeled and chopped coarse
1 teaspoon toasted sesame oil
1 teaspoon table salt, divided
¼ cup plus 2 tablespoons vegetable oil, divided
1½ pounds skirt steak, trimmed and cut with grain into approximate
4-inch lengths (about 8 pieces)
¼ teaspoon pepper
3 romaine lettuce hearts (18 ounces), quartered and sliced thin
½ English cucumber, halved lengthwise and sliced thin
4 radishes, trimmed and sliced thin- Process chopped carrots, vinegar, water, ginger, sesame oil, and
½ teaspoon salt in blender until finely ground, about 30 seconds. With
blender running, slowly add ¼ cup vegetable oil and process until
smooth, about 30 seconds; set aside vinaigrette. - Pat steak dry with paper towels and sprinkle with pepper and remain-
ing ½ teaspoon salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick
skillet over medium-high heat until just smoking. Add half of steak and
cook until well browned and meat registers 125 degrees (for medium-rare),
about 2 minutes per side. Transfer to carving board. Repeat with remaining
1 tablespoon vegetable oil and remaining steak. Let rest for 5 minutes. - Toss lettuce, cucumber, radishes, carrot matchsticks, and ½ cup
vinaigrette together in bowl. Divide salad among 4 plates. Slice steak
thin against grain. Top salads with steak. Serve, passing remaining
vinaigrette separately.
Sausage and White Bean Soup
Serves 4
Serve with grated Parmesan cheese.1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
3 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
4 cups chicken broth
1 (15-ounce) can cannellini beans, rinsed
1½ cups canned crushed tomatoes
½ teaspoon table salt
¼ teaspoon pepper
3 ounces (3 cups) baby spinach- Heat oil in Dutch oven over medium heat until shimmering. Add
sausage and cook, breaking up meat with wooden spoon, until no longer
pink, about 4 minutes. Add onion, garlic, and pepper flakes and cook
until onion is softened, 3 to 5 minutes. - Stir in broth, beans, tomatoes, salt, and pepper and bring to boil,
scraping up any browned bits. Reduce heat to medium-low, cover, and
simmer until flavors have melded, about 15 minutes. - Off heat, stir in spinach. Season with salt and pepper to taste. Serve.