Our guest chefs, Dean, Loren and Niki, were kind enough to send me their recipes ahead of time. Our Cooking Days are the First Friday of the month. We provide free samples and donations are always welcome to support our cooking program. We think it’s important to show folks that cooking with fresh food can be quick and easy and definitely tasty! It’s always nice to taste an unfamiliar vegetable or recipe before buying all the ingredients. See you Friday and bring a friend.
STICKY BASIL CHICKEN
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Prepare Ingredients: Gather and chop all your ingredients beforehand to
streamline cooking. - Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high
heat. - Cook Chicken: Add the chicken pieces to the skillet in a single layer. Cook for
about 7-8 minutes, or until golden brown and cooked through. Remove from
skillet and set aside. - Sauté Aromatics: In the same skillet, add the sliced onion, garlic, and ginger.
Sauté for 2-3 minutes until fragrant and the onion becomes translucent. - Create Sauce: In a bowl, mix together the soy sauce, honey, rice vinegar, and
red pepper flakes (if using). Pour this sauce into the skillet with the aromatics. - Combine Chicken and Sauce: Return the cooked chicken to the skillet. Toss to coat in the sauce, cooking for an additional 5 minutes until the sauce thickens and becomes sticky.
- Stir in Basil: Remove the skillet from heat and stir in the chopped basil. Season
with salt and pepper to taste. - Let Rest: Allow the dish to rest for about 5 minutes for the flavors to meld
together. - Plate: Serve the Sticky Basil Chicken warm, garnished with additional basil
leaves if desired.-
ROASTED DILL POTATOES
• 2 pounds baby potatoes, cut into halved or quarters
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 tablespoon garlic, minced
• 1 teaspoon salt
1 teaspoon ground black pepper
• 1/4 cup fresh dill
Place butter and oil in an electric frying pan. Cook on medium low heat until tender.
Green Herb Salad Dressing
1 cup parsley
½ cup mixed herbs ( thyme, oregano, chives)
¾ cup olive oil
2 Tablespoons lemon juice
2 teaspoons honey
½ teaspoons dry mustard
¼ teaspoon salt
Combine all ingredients in a food processor or blender or in a tall container to use an immersion blender
Shake before use
BEST EVER GUACAMOLE
2 medium Avocados Choose ripe but firm avocados.
1/2 medium Yellow Onion Finely diced.
2 medium Roma Tomatoes Diced.
1/4 cup Cilantro Chopped.
1 medium Jalapeno Pepper Seeds removed for less spice.
1 clove Garlic Minced.
1 tablespoon Lime Juice Freshly squeezed.
to taste Sea Salt
Optional Variations
1/2 cup Pomegranate Seeds For added sweetness and crunch.
2 slices Crispy Bacon Diced.
How to Make Best Ever Guacamole
- Carefully halve the avocados, remove the pit, and scoop the creamy flesh into a mixing bowl.
- Using a fork, mash the avocados to your desired consistency- chunky or smooth.
- Combine diced yellow onion, roma tomatoes, chopped cilantro, jalapeno, minced garlic, freshly squeezed lime juice, and sea salt into the bowl with the avocados.
- Stir all the ingredients until well combined. Taste and adjust with more lime juice or salt as needed.
- Serve immediately with tortilla chips, or use it as a topping for tacos and grilled veggies.
ZUCCHINI CUPS with PORK SAUSAGE & HERB FILLING
Ingredients:
-1 cup of finely chopped onions
2 Tablespoons of finely chopped garlic
-3Tablespoons olive oil
-2 lbs pork
-2Tablespoons tomato paste
-1Cup diced strained canned tomatoes
-1 Cup Parmesan cheese
-1 Cup bread crumbs toasted
-salt and pepper to taste
-1 level Tablespoon dry basil
-1 level Tablespoon dry oregano
-1 level Tablespoon dry thyme
Method:
-Heat pan with olive oil and sauté the onions and garlic.
-Add the pork, tomato paste, diced tomatoes, salt/pepper and all the herbs. Saute till meat is cooked and add the bread crumbs then add the Parmesan cheese and fill the zucchini cups.
Zucchini Cups:
Choose young tender zucchini.
- cut zucchini into 1 1/2” lengths and scoop out a small amount of the pulp on one end, being careful the bottom of each zucchini is intact. Fill with the pork sausage mixture and heat in the oven at 350 degrees for 5-7 minutes. The zucchini should stand upright and hold the filling.
Sun Dried Tomato Pesto
Ingredients
1/2 cup walnuts (or other nut)
1 cup (8 ounces) sun-dried tomatoes packed in oil
3 cloves garlic, sliced
3/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon chili flakes (optional)
1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
1/2 cup extra virgin olive oil
Method
Toast the walnuts:
Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer.
Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from
the oven and allow to cool.
Start processing the ingredients:
Place the half of the sun-dried tomatoes along with all the walnuts,
cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper
(if using) into a food processor or blender. Pulse a few times until chopped
well. Next, add the rest of the sun-dried tomatoes and the oil they’re packed in.
(Splitting up the tomatoes will add some variance in texture.)
With the motor running, steam in the olive oil, pausing to scrape down the
sides once or twice, until the pesto has a uniform, but not-quite-pureed,
consistency. (You want to ensure there’s still a bit of chunkiness to get a
nice, toothsome texture.)
Use right away or store in an airtight container in the fridge for up to 1
week or in the freezer for up to 3 months for when needed.