Lemony Chicken Fricassee with Shallots and Morel Mushrooms

When making dinner on weeknights, I am always looking for a recipe that I can have made in 30 minutes or less. But that doesn’t mean I’m willing to compromise on flavor! This Food and Wine recipe braises the chicken in a shallot and more sauce and then is topped off with some lemon juice. Serve it with steamed asparagus for a delicious spring-themed dinner! Ingredients: 3 tablespoons unsalted butter, divided 4 bone-in chicken thighs Salt and freshly ground pepper 6 small shallots, peeled and roughly chopped 1/2 oz dried morels 1 cup water, plus chicken broth if needed 1 pound asparagus Juice and zest of 1 lemon

Pesto Pasta with Peas

Yes, it’s technically spring. But. It snowed last night here.  So it’s not time just yet to delve into super springy recipes. Sigh. So this recipe is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well) Ingredients: Pesto: 1/4 cup walnuts 1/4 cup pine nuts 4 cloves garlic, roughly chopped 3 cups fresh basil leaves, packed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pasta: 3/4 pound fusilli pasta 3/4 pound bow tie pasta fresh pesto (see recipe below), to taste 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1/4 cup mayonnaise Grated Parmesan, to taste 1/2 cup frozen peas, defrosted 1/4 cup pine nuts salt and pepper, to taste

Salmon and Snow Pea Brown Rice Bowls

Brown rice can take a while to cook but it makes for a great base for a yummy meal. If you don’t want to wait for traditional brown rice to cook, you can always use the microwave pouches to get this dinner ready in no time. This recipe is from Cooking Light. Ingredients: 6 oz salmon fillet, skinless 1 tablespoon olive oil Salt and pepper, to taste 1 cup snow peas 1 ½ cups cooked brown rice 1 tablespoon crème fraiche 2 teaspoons chopped fresh dill ½ cup chopped orange sections 1 tablespoon chopped fresh parsley 2 tablespoons crumbled goat cheese

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