Archive for the ‘Lunch’ Category

Tasteful Tuesday: Chicken Sesame Pasta Salad

Tuesday, April 17th, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopThis fun, Asian-inspired pasta salad will be a great backyard party food contender this summer. It’s also a great dish for making up at the start of busy weeks throughout the year, when you have to rely on quick, but hearty meals (leftovers!).

What you’ll need:

  • 1/4 cup sesame seeds
  • 16 ounces bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 2-3 cups shredded cooked chicken breast
    (we recommend seasoning with black
    pepper, garlic salt and a pinch of red pepper)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded carrots
  • 1/3 cup chopped green onion
  • Broccoli, red pepper, snap peas or other
    vegetables can be added if desired.

Directions:

  1. Heat a skillet over medium-high heat. Add sesame seeds and stir until lightly toasted. Remove from heat and set aside.
  2. Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water until cool. Pour into a large bowl.
  3. In a container with a sealing lid, combine sesame seeds, vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger and pepper. Shake well and pour over pasta. Toss until pasta is evenly coated.
  4. Mix in chicken, cilantro, carrots and green onion (and any more vegetables, if desired) and refrigerate for at least 20 minutes. Serve and enjoy!

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Tasteful Tuesday: Spring Vegetable Pizza

Tuesday, March 20th, 2018

Happy Spring Equinox! We’re excited to see our vegetable and flower gardens grow, although with the expected snowstorm we may have to wait a little longer. Nonetheless, today we are sharing a veggie pizza recipe topped with spring vegetables (from the northeast). Enjoy!

Vegetable Garden Table Runner | Sturbridge Yankee Workshop

What you’ll need:

  • 1 pound pizza dough, room temperature
  • 1 cup ricotta cheese
  • 5 teaspoons basil pesto
  • 2 teaspoons olive oil
  • 1 cup broccoli florets, chopped
  • 1/2 cup carrots, peeled and chopped
  • 1/2 cup mushrooms, chopped
  • 1 cup greens (spinach or kale)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions:

  1. Place a 13 x 18-inch baking sheet on the bottom rack of the oven. Preheat to 450°F.
  2. In a small bowl, combine the ricotta cheese and pesto. Set aside.
  3. Stretch or roll the pizza dough into a 13 x 18-inch rectangle. If the dough is sticky, lightly dust with all-purpose flour. Remove the preheated baking sheet from the oven and carefully place the dough on top.
  4. Brush dough with the olive oil. Spread the ricotta and pesto mixture in an even layer across the dough, leaving a border (1/2 or 3/4 of an inch) for the crust. Distribute the vegetables evenly across the dough, then sprinkle the cheese on top.
  5. Bake until edges are golden brown or until they reach the desired crispiness, about 17-19 minutes. Cool for about 5 minutes before cutting into the pizza, then serve.

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Tasteful Tuesday: Chicken Saltimbocca With Spinach & Potatoes

Tuesday, January 23rd, 2018

We recently tried this recipe from The Kitchn and had to pass it along. You can watch the video below or keep scrolling for a text version of the ingredients and directions (with some of our modifications).

What you’ll need:

  • 1 pound chicken breasts, cut lengthwise into halfs
  • 2 teaspoon dried sage (fresh tastes best)
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Chicken Saltimbocca With Spinach & Potatoes Recipe3 tablespoons olive oil, divided
  • 12 ounces small potatoes (red or white),
    cut into 1/4-inch-thick rounds
  • 1 (6-ounce) bag spinach
  • 1 clove garlic, minced
  • 6 thin slices prosciutto
  • 6 ounces fontina cheese, shredded

Directions:

  1. Pat the chicken with paper towels, then season both sides with the sage, 1/2 teaspoon of the salt, and pepper.
  2. Heat 2 tablespoons of the oil in a 10-inch or larger cast iron skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
  3. Reduce the heat to medium and add the remaining 1 tablespoon of oil. Add the potatoes, season with the remaining 1/2 teaspoon salt, stir to coat with the oil, and arrange in a single layer. Cook until the bottoms just start to brown, 3 to 4 minutes. Flip with a spatula and continue cooking until lightly browned and tender, about 3 minutes more. Stir in the spinach and garlic and cook until just wilted, about 2 minutes. In the oven, arrange a rack in the middle and turn on the broiler to high.
  4. Remove the skillet from the heat. Place the chicken on top of the vegetables in a single layer. Top each cutlet with a slice of prosciutto, then sprinkle with the cheese. Broil until the cheese is melted and bubbling, about 1 minute. Serve hot and enjoy!

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