Roast Basil Chicken Basil Baby Potatoes Frisee Plum Salad Recipes

TURKEY CUTLETS WITH PLUM SALAD

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

GRILLED PORK AND PLUM SALAD

Steps:

• Preheat a grill to medium high. Combine the five-spice powder, brown sugar and cayenne in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about ½ inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until ½ inch thick. Season with salt and black pepper, then rub all over with the five-spice mixture; set aside. (This can be done up to 2 hours ahead; cover and refrigerate.)
• Make the dressing: Whisk the vinegar, honey, soy sauce, mustard and ginger in a small bowl. Slowly whisk in 1/4 cup vegetable oil until smooth. Refrigerate until ready to serve.
• Brush the pork with 1 tablespoon vegetable oil. Grill until well marked and just cooked through, about 6 minutes per side. Transfer to a cutting board and let rest at least 5 minutes.
• Toss the plums and scallions with the remaining 1 tablespoon vegetable oil and season with salt and black pepper. Grill, turning, until lightly charred, about 3 minutes. Transfer to the cutting board.
• Combine the cabbage, snow peas, carrots, bean sprouts, mint and cashews in a serving bowl. Chop the pork, plums and scallions and add to the bowl along with the dressing; season with salt and black pepper and toss.

FAMOUS LEMON AND BASIL CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

FRISéE AND ROASTED-POTATO SALAD

Steps:

• Preheat oven to 450°F.
• Roast potatoes:
• Toss potatoes with garlic, 2 tablespoons oil, and salt and pepper to taste.
• Arrange wedges in 1 layer in an oiled shallow (1-inch) baking pan. Roast in upper third of oven 15 minutes, then turn over. Roast until golden and cooked through, about 5 minutes more.
• Make salad:
• Whisk together shallot, vinegar, mustard, kosher salt, and pepper to taste. Add remaining oil in a slow stream, whisking until emulsified. Toss together greens, potatoes, tomatoes, three fourths of Parmigiano Reggiano, and enough vinaigrette to coat.
• Sprinkle remaining Parmigiano Reggiano over salad and serve.

MUSTARD-ROASTED CHICKEN WITH WARM FRISéE SALAD AND FINGERLINGS AND BACON

Steps:

• Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
• Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
• Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.

WARM POTATO AND FRISEE SALAD

Steps:

• Place potatoes in a medium pot of salted water. Bring toa boil. Reduce heat, and simmer until potatoes are forktender, 10 to 15 minutes. Drain. Meanwhile, whisk togethervinegar, shallot, and mustard. Pour in oil in a slow, steadystream, whisking constantly until emulsified. Season withsalt and pepper.
• Toss warm potatoes with three-quarters of the vinaigrette,and let stand for 30 minutes.
• Toss marinated potatoes with frisee and remaining vinaigrette. Sprinkle with chives.

WARM CHICKEN-AND-FRISEE SALAD WITH BACON VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
• Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
• Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
• In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.

BABY-FRISéE SALAD

Steps:

• For salad:
• Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
• For vinaigrette:
• In a bowl, mix vinegar, shallot, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

WARM FRISéE SALAD WITH FINGERLINGS AND BACON

Steps:

• Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
• Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
• Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING

Steps:

• Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
• Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
• After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
• Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
• To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.