Category Archives: Dinner Recipes

PREP TIME: 50 minutes

SERVINGS: 2 servings

INGREDIENTS:

- 2 (6 oz.) bone-in chicken thighs with skin
- 1/2 cup fresh sheep's milk ricotta (whole milk)
- 1/4 cup pesto
- salt and pepper
- 2 Tbs. butter, melted

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Rinse the chicken under cold running water and pat dry.
3. Place it on a clean cutting board.
4. Combine the ricotta with the pesto, beating to blend completely. Taste and, if necessary, season with salt and pepper to taste.
5. Using your fingertips, carefully push back the skin from the chicken thighs.
6. Then, working with just a small handful of the ricotta mixture at a time, scoop it up and begin patting it over the flesh wherever you have loosened the skin. You should have a smooth, even layer of ricotta under the skin.
7. Place the melted butter in a small bowl.
8. Using a pastry brush, lightly coat the exterior of the chicken with the butter and season with salt and pepper to taste.
9. Place the chicken, on a lined baking pan and transfer to the preheated oven.
10. Roast, basting frequently with the remaining butter, until the skin is golden brown, the ricotta has puffed somewhat, and a meat thermometer inserted into the thickest part of the thigh reads 160°F, about 35 minutes flipping once after 20 minutes.
11. Remove the chicken from the oven and serve with your choice of vegetables.

PREP TIME: 45 minutes

SERVINGS: 2

INGREDIENTS:

- 1 large fennel bulb
- 2 Tbs. extra virgin olive oil
- 1 Tbs. red wine vinegar
- 1 Tbs. chopped fresh oregano
- salt and cracked black pepper
- 10 oz. boneless lamb loin
- 1/2 cup fresh mint leaves
- 2 oz. feta cheese, crumbled*
- 1 Tbs. freshly squeezed lemon juice
- 2 Tbs. toasted pumpkin seeds

INSTRUCTIONS:

Preheat oven to 400°F.
Line a baking sheet with parchment paper and set aside.
Trim off any dark or damaged pieces from the fennel bulbs, leaving the bulb intact and reserving the fronds.
Using a sharp knife, cut the fennel bulbs lengthwise into 8 slices total.
Chop enough of the fronds to yield 1 Tbs., reserving the remainder in their feathery state for the salad (you will need about 1/3 cup).
Combine the oil, vinegar and oregano with the chopped fennel fronds.
Season the mixture with salt and cracked pepper to taste.
Generously coat the fennel slices and the lamb with the seasoned oil.
Lay out the fennel slices on the prepared baking sheet and place the lamb on a rack in a small roasting pan.
Transfer both to the preheated oven and roast until the fennel is nicely colored and cooked through, and the lamb is cooked to 140°F for rare, about 12 minutes, or until cooked to the desired degree of doneness.
1. While the fennel and lamb are cooking, make the salad.
2. Combine the mint with 1/3 cup of the reserved fennel fronds and the feta in a serving bowl.
3. Sprinkle lemon juice over the top and season with salt and pepper to taste. Toss to coat.
4. Remove the lamb from the oven and set aside to rest for 5 minutes.
5. Cut the lamb crosswise into thick slices.
6. Place slices of the roasted fennel in the center of 2 dinner plates.
7. Top with an equal portion of the sliced lamb.
8. Mound the salad on top, sprinkle with pumpkin seeds, and serve immediately.

PREP TIME: 20 minutes

SERVINGS: 2

INGREDIENTS:

-8 oz. green beans, trimmed and cut crosswise into 2 inch pieces
-11/2 Tbs. butter*
-1/4 cup chopped raw walnuts • salt and pepper
-crushed red pepper
-1 lemon
-6 oz. salmon fillet

INSTRUCTIONS:

Move oven rack to 6 inches below the broiler and preheat the broiler.
Place the beans in a large stockpot and cover with cold water.
Bring to a boil over high heat and then immediately lower the heat to a simmer.
While heating water, line a baking pan with foil
Rub salmon with lemon juice, salt, pepper, and crushed red pepper
Place salmon on foil and into the broiler for 5-10 minutes, until salmon flakes with a fork
When water boils, lower temperature and simmer beans until crisp-tender, about 4 minutes.
Remove from heat and drain well.
Pat dry.
Heat the butter in a medium frying pan over medium heat.
Add the walnuts and cook, stirring consistently, just until the nuts begin to color, about 2 minutes.
Add the beans and, using tongs, toss and turn to coat well.
Add the orange zest and season with salt and pepper to taste.
Transfer to a large bowl and serve.