Chicken and Greens Soup

Simpe, Seasonal, Scrumptious
Recipe:	Chicken and Greens Soup
Yield:	7+					Date:	1/28/12
	Portion Size:	1 cup			Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
1	cup	Roasted Chicken, removed from carcas
4	teasp	Olive Oil, divided		1. Combine chicken, 2 teaspoons oil and herb mix in a
2	teasp	Organic Savory Herb Mix		medium sauce pan over medium heat.
3/4	cup	Full-bodied Dry White Wine		2. Add wine and bring just to a simmer. Remove from
				heat & set aside.
2	small	* Leeks, trimmed & washed (4oz)		3. In a large stockpot, use remaining 2 teaspoons oil over
				medium heat to soften leeks.
1/2	pound	* Braising Mix		4. Add braising mix and 1/2 cup chicken stock to the
3	cups	Chicken Broth, divided		stockpot, cover and steam the braising mix till brightly
				colored (about 3 minutes)
3/4	pound	* Red Potatoes, baked		5. In VitaMix, blend remaining 2 1/2 cups chicken broth
1/4	teasp	Peppercorns, freshly ground		with mixture from stockpot, adding the red potatoes (cut
2	teasp	Salt		the red potatoes up a bit if they are too large to go direct-
				ly into the mixer)
				6. Once smooth and gorgeously green, return soup to
				stockpot, add  chicken and wine mix, the salt, and the
				pepper.
				7. Heat through over medium-low heat. Serve.
My roommate is on a special diet where she's not allowed to eat any dark meat. She had
bought a roasted chicken at Whole Foods (boo!), only ate the breasts and gave the rest
to me. I got off about a cup of meat and used the rest of the carcas to make a fast
chicken stock. The soup was so very tasty; I was impressed especially since I had no idea
what to do with the leftover chicken or what to have for dinner. I was going to have the
red potatoes on the side but put them in the soup at the last minute to give a little more
texture to the soup - it was a good call, the extra layer of taste was amazing!

Ume Plum Salad Dressing

Simpe, Seasonal, Scrumptious
Recipe:	Salad Dressing
Yield:	1/2 cup					Date:	1/25/12
	Portion Size:				Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
2	cloves	Garlic, peeled
1	teasp	Stoneground Dijon Mustard
1/4	teasp	Salt
1/4	teasp	Peppercorns, freshly ground
1/4	cup	Ume Plum Vinegar
1/4	cup	Olive Oil
2	Tblsp	Fennel Fronds, freshly snipped		1. Combine all ingredients in a blender and blend till
				all ingredients are fully integrated.
Other flavored vinegars could be substituted for the Ume Plum from Eden brand.
The dressing is strong. I toss it with my salad directly but if it is too strong for you, add 1/8 to
1/4 cup water with the other ingredients in the blender.

Baked Delicatas

Simpe, Seasonal, Scrumptious
Recipe:	Baked Delicatas
Yield:	4					Date:	9/30/11
	Portion Size:	side dish			Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
2	squash	Delicatas, halved lengthwise		1. Preheat oven to 350 F. Meanwhile scoop seeds out of
				the delicata halves. Discard (compost!) seeds.
1	Tblsp	Extra Virgin Olive Oil		2. Brush EVOO onto the cut side of each delicata half.
				3. Bake cut-side-down for 30 minutes on a baking sheet.
These delectible little squash are so good you don't need to do anything but serve them
cut side up on the dinner plate. Use a spoon to scoop the flesh out or some people like to
eat the thin skin. Sometimes I get fancy and use the squash as a little boat for other foods
like rice or even pulled pork -the sweetness is great with pork! Most of the time I just eat it
with a little salt and pepper; Josh uses butter of course.