Chimichurri Chicken

Pan Seared Chicken with Chimichurri Sauce

Chimichurri sauce is a wonderful green garlicky and zesty sauce originating from Argentina.  The origins of the name and the sauce is unclear but there is a theory that the name of the sauce comes from the Basque term tximitxurri, loosely translated as “a mixture of several things in no particular order”.  The sauce is best served with grilled meat.  In light of the recent wet Washington weather, I was forced to whip this dish up indoors.  It’s still quite delicious either way but if you have the option to grill, go for it.  The sauce works as a marinade, topping and dipping sauce! Enjoy!

Chicken with Chimichurri Sauce
Chicken with Chimichurri Sauce
Ingredients
The Sauce
The Chicken
Servings:
Instructions
The Sauce
  1. Place all sauce ingredients into a food processor or blender. Pulse until chopped. Set aside.
The Chicken
  1. Using a sharp chef's or filet knife, slice each chicken breast horizontally into two even pieces.
  2. Place your chicken in a large sealable dish (for marinating). Evenly coat the chicken in salt and paprika. Add the lemon juice and vinegar (this will help tenderize the meat) and cover in 1/2 cup of your chimichurri sauce. Place in the refrigerator and allow to marinate for at least 3 hours.
  3. Remove chicken from dish and discard remaining marinade. Allow the chicken to reach room temperature before cooking.
  4. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; coat pan evenly. Add chicken to pan; Cook for 5-6 minutes. Turn chicken over; reduce heat to medium and cook for another 5-6 minutes or until done. The chicken should be golden brown and the juices should run clear.
  5. Remove from pan and top with chimichurri sauce. Enjoy!
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wilted kale and potato salad

Roasted Potato and Kale Salad

As I sit here playing catch-up with the last few weeks of recipes, I’ve been scrambling around trying to find something to cook and post for you.  My seven month old baby is getting over his first cold, and to top things off, he is getting his lower and upper teeth at the same time.  It’s been a bit of a whirlwind and I’m a little sleep deprived.  With that said, better late than never.

This recipe features caramelized leeks, wilted kale and seasoned, roasted potatoes.  I used the Rose Finn Potatoes from the box but you can easily substitute them for a crescent or red potato.   I threw in some of the wonderful purple carrots from the recent farm share which gave the salad a wonderful color and paired nicely with the kale.  This dish is both healthy and hearty!  Enjoy!

 

Roasted Potato and Kale Salad
Roasted Potato and Kale Salad
Ingredients
Roasted Potato and Kale Salad
Dressing
Servings:
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Start by making your dressing. Combine mustard, vinegar and lemon juice. Gradually whisk in oil. Set aside.
  3. Clean and scrub your potatoes. Keep the skin on and remove any bad spots. Cut into bite size pieces. Clean and scrub your carrots. Keep the skin on to retain the wonderful purple color. Slice into 1/4" pieces.
  4. Remove the stems from your kale and roughly chop. Clean your leeks and slice thinly. Set aside.
  5. In a large baking dish, add your potatoes and carrots. Toss with 1 Tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of fresh ground pepper and 2 teaspoons of dried tarragon. Cook for about 45 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
  6. While your potatoes are in the oven start cooking your leeks. In a medium sized skillet, add 1 tablespoon of olive oil and bring to a low/medium heat.
  7. Caramelize leeks by cooking with 1 1/2 tablespoons of extra virgin olive oil for about 20 minutes or until they’re browned. Try not to cook them too quickly or they will burn.
  8. Once your leeks are caramelized, add your chopped kale and crushed garlic.
  9. Continue to stir and cook for about 5 minutes until your kale is wilted. Remove from heat and set aside.
  10. At this point, your potatoes should be close to being done. Once they are browned and crispy, remove from the oven and toss with your kale and leeks in the baking dish. Drizzle the dressing on your potatoes that you made earlier. Stir until it's well coated. Serve immediately.
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Zucchini Rolls

Grilled Zucchini Rolls

Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Ingredients
Zucchini Rolls
Bell Pepper
Servings: rolls
Instructions
Bell Pepper
  1. Roast bell pepper until skin is black on all side. Remove from heat and run under cold water. Remove Skin, stem and seeds.
  2. Finely mince bell pepper and add to a small bowl. Mix in 1 teaspoon of olive oil, 1/2 teaspoon of balsamic vinegar and 1/8 teaspoon of salt. Set aside.
Grilled Zucchini Rolls
  1. In a separate bowl, combine goat cheese, chives and lemon juice. Mix well and set aside.
  2. Remove stem and ends from zucchini (about a half inch on each side) Slice lengthwise into 1/4 inch slices with a mandolin or sharp knife. Discard the outermost slices.
  3. Brush slices with olive oil on both sides. Season with salt and pepper.
  4. Place on pre-heated grill or grill pan for about 4 minutes on each side or until tender.
  5. spread 1 teaspoon of goat cheese mixture along the center, lengthwise on each slice of zucchini. (you may want to use less if your squash is smaller)
  6. Place one spinach and one basil leaf on one side of the zucchini and roll up. Continue with the remaining slices and serve with roasted bell pepper.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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potatopancakes

Potato and Leek Pancakes with Applesauce

Potatoes and leeks go too well with each other to not make another recipe that highlights them. My husband grew up in Germany as a kid and a lot of the treats from the winter CSA shares scream to made into something German. Today we have what is called, Kartoffelpuffer Mit Apfelmus. I swapped out the traditional inclusion of onions with leeks since I had a few laying around from the recent CSA share. Frankly, I enjoy leeks far better than onions but you can easily switch the recipe around if you feel so inclined.

Recipe by: Mirinda @ Boistfort Valley Farm
Potato and leek pancakes with applesauce
Servings
6 pancakes
Servings
6 pancakes
Potato and leek pancakes with applesauce
Servings
6 pancakes
Servings
6 pancakes
Ingredients
Applesauce
Potato Pancakes
Servings: pancakes
Instructions
Applesauce
  1. Peel, core and chop your apples into 1/2" chunks.
  2. In a small sauce pan, add apples, juice, lemon and cinnamon. On medium heat, cook for about 15 minutes until apples become soft and mushy.
  3. Add apples from pan into a food processor and puree until smooth. Add sugar to taste.
Potato Pancakes
  1. Remove the outer layer and cut your leeks in half, lengthwise. Rinse each of them by pulling apart all of the layers under cold water. Cut the light colored part of your leek into into 1/16 inch thin slices. Use a mandolin or a knife for this. (your choice)
  2. In a small fry pan, add your leek slices and cook on low heat for about 20 minutes until leeks are caramelized and golden. Set aside.
  3. Peel and grate your potatoes and add to a bowl of cold water with the lemon juice. This will help remove some of the starch from the taters and keep them from turning brown.
  4. Strain the potatoes and press as much liquid out as you can.
  5. In another bowl, whisk the egg, flower, baking powder and salt. Add the potatoes, leeks and mix well.
  6. In a medium sized fry pan, add 1/2 cup of oil (or more if needed - try to get your oil about 1/4 inch high) Drop 1/4 cup of potato mixture into the hot oil and press down. Heat until golden brown on each side.
  7. Serve with chopped parsley and applesauce.
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