Chicken Caesar Lettuce Wraps

Ingredients:

• 1 1/2 Breaded Chicken Cutlets per person 
• 2-3 heads of hearts of romaine
• Temi's Caesar Salada Dressing
• Parmesan Crisps - 2 per person

Method:

Dice chicken cutlets Cut off ends of hearts of romaine.  Separate outer leaves to use as wraps (use three per person).  Mince remaining lettuce and toss with dressing.  Fill wraps with minced lettuce, top with diced chicken and parmesan crisps.  Drizzle dressing on top.

Parmesan Crisps:

Place freshly grated parmesan on parchment paper in 3 inch rounds.  Bake in convection over 3-6 min until crisp - careful not to burn.  Let cool on wire rack.

North African Grilled Chicken Salad from Food 52

https://food52.com/recipes/37581-north-african-grilled-chicken-salad

North African Grilled Chicken Salad

by Natalie • August 9, 2015 • 3 Comments

♦ 13 SAVE⎙

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1 of 2Photo by Natalie

Author Notes: North African dishes often pair sweet with savory in a complex and oh-so-satisfying way. The sweetness from the apple and dried apricot pairs perfectly (…more) —Natalie

Food52 Review: This North African twist on chicken salad is simple, and full of varied textures and flavors that wow the palate. From the crispy apple and walnut cru (…more) —Annika Kay

Serves 2 to 3

For the marinade:

• 1pound boneless, skinless chicken breast
• 2teaspoons paprika
• 2tablespoons olive oil
• 2teaspoons balsamic vinegar
• 1/2teaspoon salt
• 1garlic clove, smashed

For the salad:

• 1/4cup plain, whole-milk yogurt
• 1 tablespoon olive oil
• 1/2lemon, juiced
• 1/2teaspoon ground ginger
• 1/4teaspoon ground cinnamon
• 1/2teaspoon ground turmeric
• 1teaspoon paprika
• 1/4teaspoon cayenne pepper (optional)
• 1/4teaspoon salt
• 1 garlic clove, minced
• 1/4 cup green olives, pitted and chopped
• 1/4 cup dried apricots, chopped
• 1/2Granny Smith apple, cored and diced
• 1/4cup toasted walnuts, chopped
• 2tablespoons chopped fresh mint

1. Combine the marinade ingredients in a bowl. Add the chicken and turn over to coat evenly. Let marinate for at least 3 hours. 
2. Heat up your grill or grill pan to medium and cook chicken for about 5 minutes on each side, or until fully cooked. Remove from grill and, using two forks, shred the chicken into bite-sized pieces.
3. In a medium bowl, whisk together the yogurt, olive oil, lemon juice, ginger, cinnamon, turmeric, paprika, cayenne (if using), salt, and garlic. Add in the chicken, olives, dried apricots, apple, walnuts and mint. Toss to combine. Add salt and pepper, to taste.

Kale with Garlic and Coconut Milk

Chop one bunch of Tuscan kale.

Mince 2 cloves of garlic.

Stir fry on high in a wok, with sesame oil, add one teaspoon of soy sauce and a SMALL can of coconut milk.  Stir until combined and kale is cooked.  Serve immediately.

Golden French Lentil Stew from Oh She Glows Every Day

ingredients:

• 1/2 cup (125 mL) raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
• 2 cups (500 mL) water
• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)
• 4 large cloves garlic, minced (2 tablespoons/ 30 mL minced)
• 1 to 1 1/2 teaspoons (5 to 7 mL) fine sea salt, to taste, plus a couple pinches
• 2 medium carrots, diced (1 heaping cup/275 mL)
• 2 stalks celery, diced (3/4 cup/175 mL)
• 2 teaspoons (10 mL) ground cumin
• 1 1/2 teaspoons (7 mL) dried thyme
• 1 teaspoon (5 mL) ground turmeric
• 1 (14-ounce/398 mL) can of diced tomatoes, with juices
• 3/4 cup (175 mL) uncooked French green lentils, picked over and rinsed
• 4 cups (1 L) low-sodium vegetable broth
• 3 cups (750 mL) stemmed and chopped Swiss chard or kale leaves
• Freshly ground black pepper
• 1 to 2 teaspoons (5 to 10 mL) white wine vinegar, to taste.

instructions:

1. Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. 
2. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.)
3. Drain and rinse. Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. 
4. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
5. In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt,
6. and sauté until the onion is softened, 4 to 6 minutes.
7. Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
8. Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. 
9. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
10. Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. 
11. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.) 
12. Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve. 
13. This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months 
14. (always let it cool completely before storing). 
15. The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, 
16. if desired, or simply serve it thick with some crusty bread.

Curried shrimp with pumpkin

Hunk of pumpkin (or squash) from Asian market - steam it
Use a Premade Thai curry paste (yellow/golden)

Use a mortar and pestle and mix:  garlic (several cloves), ginger (a knob - these are 
Cheryl's words), fresh coriander stems, very finely chopped lemon grass - saute all 
together -  and then add 1 can of coconut milk, vegetables - peppers, onions, tomato (add 
pumpkin here)

in addition to curry paste add a cube of rock sugar (or brown sugar), and fish sauce (or 
salt)

simmer 30 minutes

then add shrimp - which have been sitting in a LOT of salt to marinate it for 5-10 
minutes - RINSE first to get all of that salt off

if you want it spicy add chilies to curry paste

Tabouli

Ingredients:

2 bunches of parsley, finely minced
1/2 container of cherry tomatoes chopped
1/2 red onion finely minced
3 mini cucumbers chpooed
1/2 cup cooked bulgar
1 tbsp loose leaf mint tea
1 pinch of zata'ar
juice of 1 lemon
1/4 cup olive oil
salt to taste

Combine all ingredients in a bowl and toss well.

Braised Peanut Chicken Curry with Thai Gremolata

Adapted from:  Food 52 (https://food52.com/recipes/26612-braised-peanut-chicken-curry-with-thai-gremolata)

For the curry chicken:

• 1/2cup mild Thai curry paste 
• 1/2tablespoon peanut oil or any neutral oil
• Two8-ounc cans coconut milk
• 1/4cup plus 2 tablespoons peanut butte
• 
  
  
• 1tablespoon brown or palm sugar
• 4Kefir Lime leaves
• 2pounds boneless chicken

1. Preheat an oven to 350º F.
2. In a wok or large saucepan, stir-fry the curry paste and peanut oil together until the paste is softened and fragrant.
3. Add the coconut milk and whisk to combine.
4. Add the peanut butter and whisk to combine as it softens and melts into the sauce.
5. Add the kaffir lime leaves and the sugar, whisking to combine.
6. Simmer for a couple of minutes and then remove the sauce from the heat.
7. Place the chicken thighs in a Dutch oven and pour the peanut curry over them.
8. Place in an oven, covered, for about 1 hour, or until the chicken is tender and easily shredded with a fork.
9. To serve, divide the chicken evening between 8 plates and serve over rice, noodles, or salad, and garnish with Thai gremolata (recipe follows.)

For the Thai gremolata:

• 2small shallots, minced
• 2cloves garlic, minced
• 1/2cup roasted, salted peanuts, minced
• Zest of 2 limes
• 1/2cup minced cilantro, packed

1. In a small saucepan over low heat, briefly dry-sauté the minced shallot, garlic, and peanuts, stirring frequently, until toasted and fragrant, about 2 minutes. (Do not leave unattended, or you will risk developing burnt or bitter flavors.)
2. Remove from heat and allow to cool.
3. Toss the peanut, shallot, and garlic mixture with the lime zest and minced cilantro to complete the gremolata

Sticky Toffee Pudding

From Food 52:  https://food52.com/recipes/41417-sticky-toffee-pudding

Date Cake

• 2 1/4cups pitted dates (225 grams)
• 1cup water (225 mL)
• 2teaspoons baking soda
• 6tablespoons softened butter
• 1 1/4cups lightly packed dark brown sugar (225 grams)
• 1/2teaspoon sea salt
• 2teaspoons baking powder
• 3eggs, room temperature
• 3tablespoons golden syrup
• 1teaspoon vanilla extract
• 1 1/2cups flour (225 grams)

Toffee Sauce

• 1/2cup lightly packed dark brown sugar 
• 1/2cup salted butter
• 1/2teaspoon vanilla extract
• 2tablespoons golden syrup
• 1/2cup heavy cream

1. CAKE: roughly chop the dates and add to a saucepan with the water and baking soda. Place over low heat and bring to a boil and then reduce heat to a simmer. Cook for a few minutes until the dates are soft. (Be careful, as the mixture will boil over.)
2. Puree the dates while they're still warm in a food processor. Set aside the date puree and allow to cool completely.
3. Cream together butter, sugar, salt, and baking powder until thoroughly combined.
4. Beat eggs into butter and sugar mixture, one at a time, until light and fluffy.
5. Beat in cooled date puree.
6. Fold in golden syrup, vanilla extract, and flour just until combined.
7. Pour batter into greased and floured pan. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
8. TOFFEE SAUCE (which should be made while the cake is baking): Add sugar, butter, salt, and golden syrup to a saucepan. Cook over a low heat until the sauce goes bubbly and the sugar has completely dissolved.
9. Slowly whisk in the heavy cream. Bring the sauce to a boil and then remove from the heat, add vanilla extract.
10. ASSEMBLY: While the cake is still warm, use a skewer to poke holes all over. Pour toffee sauce all over the top of the cake.
11. Serve warm with vanilla ice cream and extra toffee sauce.