Monday, January 27, 2014

Warm Up a Winter Dinner with Roasted Vegetables

Squash and zucchini make great partners!
One of my new year's resolutions was to eat more vegetables and, last week, I finally put that plan into motion.  The greengrocer had beautiful produce and I treated myself to an assortment.

Aside from potatoes, I've never been much of a vegetable eater.  Most of the vegetables I've tried in the past have been boiled to the point of sliminess.   A few years ago, we discovered just how wonderful slimy asparagus was when it was when roasted.  Since then, we've roasted potatoes and mushrooms.  The selection of fresh produce prompted us to try roasting more vegetables.

Roasted brussel sprouts and asparagus
disappear quickly!
Jim was the entremetier.  His recipe for squash is below, and he prepared halved brussel sprouts and asparagus similarly.  The same general technique can be use for potatoes, carrots, mushrooms, and many other "winter" and "summer" vegetables.

Roasted Summer Squash

2 medium to large summer squash, sliced
2 medium to large zucchini, sliced
1 small onion, thinly sliced and separated into rings
2 T. olive oil
1 T. white balsamic vinegar
1 t. salt
1/4 t. pepper

Arrange squash, zucchini and onion into a prepared 9x13 baking dish.  Drizzle them with olive oil and white balsamic vinegar and season with salt and pepper.  Roast on an upper rack in a 400 degree oven until lightly browned, about 30 minutes.

All were wonderful, savory, and very satisfying on a cold, winter evening.  Enjoy!

What's cooking in your Savory kitchen?


Wednesday, January 1, 2014

Dragon's Grilled Chicken Salad

What a great sandwich!
Well, Jim's been in the kitchen again and he came up with a new chicken salad recipe that's too spicy for your grandmother's garden party!  Give this one a try:

Grilled Chicken Salad

6 boneless chicken thighs
1 bottle sesame ginger marinade (Kroger)
4 eggs, hard-boiled, peeled, and chopped
2 dill pickles (diced)
2 T. pecan pieces (chopped)
1 c. seedless red grapes, halved
1 c. mayonnaise with olive oil
1/4 c. sour cream
1 t. spicy mustard
1 T. onion soup mix
1 T. dill weed

Marinate thighs in marinade overnight.  Discard marinade and cook or grill thighs until done.  Let cool, then cut or pull into small pieces.  Mix mayonnaise, sour cream, mustard, onion soup mix, and dill weed and set aside.  Toss together chicken, eggs, pickles, pecans, and grapes before adding mayonnaise mixture.  Mix well, then chill for several hours before enjoying on crusty bread or savory crackers.  Makes about 2 quarts of chicken salad.

Variation:  Substitute sun-dried tomatoes for the grapes!

We hope you enjoy!

What cooking in your Savory kitchen?