email this pageRed Apple Salad with Oranges and Feta
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A small serrated knife works well for sectioning the fruit. Do this over a large bowl to catch the juices, and save some for the dressing.
Ingredients
Ingredients
3 seedless oranges
6 cups baby arugula
1 red apple, cored and thinly sliced
3 tablespoons freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1⁄4 teaspoon kosher salt
1⁄8 teaspoon coarsely ground black pepper
1⁄2 cup (2 ounces) crumbled feta or blue cheese
Instructions
6 cups baby arugula
1 red apple, cored and thinly sliced
3 tablespoons freshly squeezed orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1⁄4 teaspoon kosher salt
1⁄8 teaspoon coarsely ground black pepper
1⁄2 cup (2 ounces) crumbled feta or blue cheese
1. Grate rind from 1 orange into a small bowl and set aside.
2. Peel all oranges and section. Reserve juice, squeezing more for the dressing if needed. Combine arugula, orange sections and apple in a large bowl.
3. Whisk 3 tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind. Pour over salad and toss gently. Spoon onto serving plates and sprinkle with feta. Serves 8.
Recipe by Jean Kressy.
Nutritional Information
2. Peel all oranges and section. Reserve juice, squeezing more for the dressing if needed. Combine arugula, orange sections and apple in a large bowl.
3. Whisk 3 tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind. Pour over salad and toss gently. Spoon onto serving plates and sprinkle with feta. Serves 8.
Recipe by Jean Kressy.
Per serving: 110 calories, 6g fat, 10mg chol., 3g prot., 13g carbs., 3g fiber, 180mg sodium.
Braised Chicken and Vegetables
Braised Chicken and Vegetables
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This recipe is based on a French peasant dish. It uses inexpensive flavorful chicken thighs and other pantry staples. Use an inexpensive, yet good wine—we like the Chardonnay from Mirassou.
Ingredients
Ingredients
1 tablespoons olive oil
6 bone-in chicken thighs
1 potato, peeled and chopped
1 yellow onion, finely chopped (1 cup)
2 carrots, chopped
2 garlic cloves, minced
3/4 cup white wine (such as Chardonnay)
1 cup reduced-sodium chicken broth
3 sprigs fresh thyme
Juice of 1 lemon
1/2 teaspoon salt
Coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced (optional)
Instructions
6 bone-in chicken thighs
1 potato, peeled and chopped
1 yellow onion, finely chopped (1 cup)
2 carrots, chopped
2 garlic cloves, minced
3/4 cup white wine (such as Chardonnay)
1 cup reduced-sodium chicken broth
3 sprigs fresh thyme
Juice of 1 lemon
1/2 teaspoon salt
Coarsely ground black pepper
1 tomato, chopped
1/2 lemon, thinly sliced (optional)
1. Heat oil in a large heavy skillet over medium heat. Add chicken, and brown on both sides, 10 to 15 minutes. Remove from pan. Add potato, onion and carrots; cook 5 minutes.
2. Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired. Serves 4.
Recipe by Chef Jon Ashton, "Jon's Dinner on a Dime," Sept. 2009.
Nutritional Information
2. Return chicken to pan (with any juices). Add garlic, wine, broth, thyme, lemon juice, salt and pepper. Cover and simmer 15 to 20 minutes. Add chopped tomato and serve. Garnish with lemon slices, if desired. Serves 4.
Recipe by Chef Jon Ashton, "Jon's Dinner on a Dime," Sept. 2009.
Per serving: 320 calories, 12g fat, 75mg chol., 24g prot., 21g carbs., 3g fiber, 540mg sodium.
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