Happy Monday, Everyone!
I hope you all had a fabulous weekend. I had a much needed dose of relaxation this weekend. I needed to save up all my energy for the LADY GAGA concert tonight! (Had to sneak that in some how.) I’m training for a half marathon and had to run 9 miles this weekend. 9 miles is already miserable and worthy of a hefty dessert reward BUT this particular 9 miles was really bad (picture running into a tornado, in a snow storm, up hill both ways wearing short leggings in 30 degree weather…not at all exaggerated) so I decided that I deserved an entire weekend of good eats. I started with a Butterscotch tart, recipe from BAKED, which you may recall is one of my absolute FAVE bakeries in NYC. I wasn’t entirely happy with this dessert…mostly because it turned out really ugly. It tasted delish, but I just can’t share such a disastrous photo with you. It just means you can anxiously await my re-do of this tart in the coming weeks.
Sunday is when things got really good.
I had to get the tart out of the way to make room for my next baking endeavor, so I had half of the for breakfast…then the other half for lunch.
Southwestern Chicken Green Leaf Lettuce Salad
- 2 grilled chicken breasts, sliced
- 1 medium head of green leaf lettuce
- 2 tbsp of Chipotle Roasted Red Pepper Dressing
- 2 tbsp of grated Parmesan cheese
- 1 14oz can of corn (not pictured)
- pepper to taste
Toss lettuce with dressing in large bowl. Plate lettuce, top with one grilled chicken breast, corn, cheese and as much pepper as you want.
The corn was kind of a game time decision on this one, so it’s not pictured but it is highly recommended.
Swedish Style Roasted Potatoes
(serves 2 with leftovers for brunch the next day!)
- 4 medium Russet potatoes
- 4 cloves of garlic, sliced.
- 2 tbsp olive oil
- Salt and pepper to taste
Wash potatoes and pre-heat oven to 400. Slice into thin slices without cutting all the way through the potato, the slices should all be connected at the bottom of the potato. We found the best way to do this is by placing the handle of 2 wooden spoons on either side of the potato and cutting down until the knife hits the spoons. place a sliver of garlic in between each potato slice, put in glass dish and coat with olive oil. Salt and Pepper as needed. Bake for about 45 -50 minutes. Serve Hot.
Rustic Apple and Pear Tart
- pie dough (use this recipe, omit the cheddar if desired)
- 2 apples
- 1 pear
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup grapefruit or orange juice
- 1/3 cup brown sugar
- 1 and 1/2 tbsp corn starch
Pre-heat oven to 375. Peel and slice apples and pear into 1/2 inch thick pieces. In a bowl, mix the apples and pear with juice, coat fruit completely. In a separate bowl, mix the brown sugar, corn starch and spices together. Add the fruit mixture to the spice mixture. Chill for 10 minutes. Roll out the pie dough into a 8 inch circle and place on a jelly roll pan (baking sheet with raised edges). Pour fruit filling in the middle of the dough and wrap the sides of the dough up to contain the fruit. Bake for 30 minutes or until dough begins to brown. Serve with a scoop of vanilla ice cream.
The inspiration for all of these dishes was the Urban Organic box I received last week. We sufficiently found uses for the Russet Potatoes, Green Leaf Lettuce, Red Delicious Apples and Bartlett Pear. Running low on veggies now…but if anyone has a good kale or carrot recipe, send them my way!!