Category Archives: main courses

Chicken Lentil Eggplant Stew

april 25, 2018

chicken lentil eggplant stew

Some recipes come to life when all the right ingredients are at hand. Okay, quite often they are born when there is an excess of items in the fridge and pantry. Such was the case recently; too many boneless skinless chicken thighs, an eggplant unused for a cookdate and a full jar of French green lentils. Oh, and those four bottles of pomegranate molasses I purchased, thinking I would eventually put this wonderfully tart-sweet syrup to good use . Each ingredient was giving me the eye and daring me to ignore their union in this savory stew. Continue reading

Socca Pizza with Roasted Tomatoes

march 29, 2018

socca pizza with roasted tomatoes

The esteemed food writer Michael Pollan said it best : Eat food, not too much, mostly plants. Starchy carbs are not my enemy, but I do feel better when I stick with Pollan’s suggestion to let plant based foods become the star in my meal planning. There is no substitute for my beloved potatoes and they are always welcome at the table. Grain based products like pizza and breads are an occasional craving, so replacing starchy grains and enjoying a quick bread made with almond flour, or this pizza made with chickpea flour, is the way I choose to enjoy the things I love.  Continue reading

Lemon Rosemary Roasted Chicken

february 15, 2018

lemon rosemary roasted chicken

 

This winter my perennial herbs really took a hit. After a few chilly spells, the thyme has the color and consistency of slimy sea kelp. In milder winters I have been able to harvest oregano for weeks after the first frost. This winter, all I have left is one herb —  a few scraggly spears of rosemary on my plants, and the most viable went toward today’s Lemon Rosemary Roasted Chicken. The house needed a really comforting aroma before guests arrived, and the rosemary contributed to the illusion I had been cooking all day. In reality there is nothing easier than roasting chicken thighs. No pan sear, no fuss, just marinate for a bit in the lemon garlic rosemary magic, roast and there you have it. A simple rustic meal emboldened with the bite of pickled hot peppers, on a creamy base of whatever suits your taste. Continue reading

Chicken Noodle Root Vegetable Soup

january 23, 2018

chicken noodle root vegetable soup

Nothing is more comforting in cold and flu season than a hot, steaming bowl of homemade chicken noodle soup. Snow days beg for soup, as do those days when your head is clogged and your body aches. You needn’t be ill, however, to appreciate hot soup! Winter is that season for something that tastes like you, or someone, cooked all day to make that special dish just for your nourishment and pleasure. Continue reading

Chicken and Asian Pear Salad

october 27, 2017

chicken and asian pear salad

Rotisserie chickens are everywhere. Everyone sells them : grocers, big box stores, specialty carryout restaurants and food trucks. You buy one, eat half for dinner, then wonder what to do with the rest. The options are many, from simmering the remainder for soup or making a mayonnaise-based chicken salad, to simply slicing off pieces for your lunchtime sandwiches. Roasted chickens are the ultimate convenience food for time-strapped people who love the taste without the fuss and mess. But on occasion I have looked at the ingredient list of some of these chickens, and there are words that sound suspiciously like a science experiment and there are also fake flavoring agents masquerading as “natural flavor” enhancers which certainly don’t do us any favors. Continue reading

Sausage Cheese Vegetable Bake

september 29, 2017

sausage cheese vegetable bake

For several years, my client menus have included something I like to call Summer’s Bounty Vegetable Bake with Italian Sausage Tomato Sauce and Cheeses. That’s a mouthful, both literally and figuratively. It’s my homage to farmer’s market and roadside stand vegetables, roasted and nestled between layers of meaty tomato sauce and gooey cheese. For my vegetarian clients, the dish is made without sausage and substituted with nuts. For a vegan version, there are some tasty soy based products that perform like sliced mozzarella and various vegan parmesan-like sprinkles found at local natural markets. Continue reading

Grilled Chicken and Nectarine Salad

august 18, 2017

grilled chicken and nectarine salad

 

My favorite event in culinary training was market basket day, when we were asked to craft a multi-course meal from items in the basket. A similar concept shows up on cooking competition shows these days, only the time crunch is more exaggerated. We had most of a morning to come up with creative turns on, for example, red peppers/whole chicken/shallots/apples.I was always astounded at the level of creativity of my classmates and the dozens of different ways simple items could be transformed into dishes with complex flavors and showstopping presentation. When I make a new monthly menu for The Good Eats Company clients, I may look around and see what surplus items might be made into savory and sweet entries on the menu. Lots of walnuts? Time for walnut chocolate caramel tart, and perhaps a walnut crusted roasted fish.  Continue reading

Tomato Eggplant Stacks

august 4, 2017

tomato eggplant stacks

 

Remember the vertical food craze — towering foods precariously perched on plates and daring you to topple them with puny knives and forks? Pretty to behold, but not always practical to eat without messing up tablecloths and clothing. Intimidating and not always user friendly. These stacks are not like that. Continue reading

Steak and Blue Cheese Salad

may 26, 2017

steak and blue cheese salad

Warm weather meals can be so simple to prepare and often involve assembly only, with perhaps a little grilling or searing on the side. That’s what this meal is all about. Taking advantage of the local, the seasonal and the colorful, with some pre-meal searing of a versatile and very tasty cut of well-marbleized pasture raised beefsteak.  Continue reading

Crunchy Quinoa Vegetable Salad

april 1, 2017

crunchy quinoa vegetable salad

 

You probably have your breakfasts covered, even if your choices are routine and familiar. Perhaps dinners are easy, too, since you cook on the weekends for the week ahead. But lunches may have you scratching your head , as you decide what to pack, if you take a lunch, or where to pick up something not too heavy, something that won’t have you napping in the early afternoon. If you are in the habit of buying lunches out, you may fall into the trap of eating too much in volume and not enough in quality. Continue reading