'SIMPLE ONE PLATE JANUARY SUPPER' ~ ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS

"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour."

~ Vita Sackville-West

(January Sunset - Hubbard Lake, MI)

ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS
(adapted from Wegans)

4  medium spiraled sweet potatoes

3-4  Red diced pears

8  oz. baby spinach

1  cup pecans or walnuts 

1/4  cup extra virgin olive oil or more if needed to lightly coat

2-3  Tbsp. unsalted butter

2  Tbsp. chopped chives or dried to taste

zest of 1-2 lemons

freshly ground black pepper and coarse salt to taste

• Preheat oven to 400º. Spray 2 baking sheets with coating.
• Toss sweet potatoes and pears in large bowl. Season with salt & pepper. Spread evenly over the 2 baking sheets. Roast 20 minutes. Remove from oven, add spinach to each pan, and turn all well before returning to oven. Continue roasting another 20 minutes or until lightly browned and tender. 
• While potatoes are roasting, melt butter in pan and add pecans. Sauté pecans until lightly brown and fragrant. Set aside. 
• Add roasted potatoes, pears, and spinach to large bowl. Add chives, lemon zest (reserve some for garnish), and pecans (reserve some for garnish). Adjust seasonings and serve. 

FAREWELL SWEET SUMMER ~ SIMPLE ONE PLATE SUMMER SUPPER: ROASTED SHRIMP COCKTAIL & STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch

(SEPTEMBER SUMMER END)

ROASTED SHRIMP COCKTAIL

( Recipe courtesy of Ina Garten) 

2  lbs. (12-15 count) shrimp

1  Tbsp. good olive oil

1/2  tsp. kosher salt

1/2  tsp. freshly ground black pepper

Sauce:

1/2 cup chili sauce (recommended Heintz)
1/2  cup ketchup
3  Tbsp. prepared horseradish
2  tsp. freshly squeezed lemon juice
1/2  tsp Worcestershire sauce
1/4  tsp. hot sauce (recommended: Tabasco)

• Preheat oven to 400º F.
• Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
• Sauce:  Come chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. 

Roasted Shrimp Cocktail



STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

( Light, crisp and perfect for warm weather dining. Recipe, slightly adapted, from love & zest  )

For each person:

2  cups mixed salad greens
4-6  oz. grilled chicken breast
(my recipe BELOW ... easy to cut recipe in half) *
1 tsp. olive oll
1/4  thinly sliced red onion
4 sliced strawberries
1  Tbsp. balsamic vinegar
1/4  sliced avocado
3  Tbsp. toasted pecans

• In cast iron skillet sauté onions in olive oil.
• Add stawberries and balsamic vinegar to pan to gently warm and blister the strawberries.
• Build the salad with greens, chicken breast, balsamic onions and strawberries, avocado, and top with pecans.
• Drizzle salad with remains balsamic vinegar from the pan.

Note:  If not enough dressing for your taste, here is a wonderful Balsamic Vinaigrette to spash on ... Whisk together - 1 clove minced garlic, 1 Tbsp. Dijon Mustard, 3 Tbsp. Balsamic vinegar, salt and freshly ground pepper to taste. Rally which in 1 cup extra-virging olive oil. 

Strawberry Balsamic Grilled Chicken Salad

MEDITERRANEAN GRILLED CHICKEN

~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.

Marinade:

juice of 1-2 lemons (depending on size) and zest

1/2 cup soy sauce

1/2 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

1 tsp. coarse ground black pepper

12 halves boneless chicken breasts

Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).

Grilled Mediterranean Chicken Breasts