One of the most rewarding parts of writing this blog is getting to turn Chef Brian’s recipes–which I never get to actually see before I cook them–into a very tasty reality.
The first dish of the “Killer Kale” menu is a shining example of that.
Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and cipollini onion features sweet butternut squash, salty pepitas and a multi-dimensional marinade do wonders for this simple meal. Vibrant oranges, deep greens and so many caramelized shades of golden brown bring to mind the fall season. The veggie mix on its own would be a highlight at any Thanksgiving table.
… It’s never too early to plan, right?
Continue reading Week 32, Meal 1: Fall harvest
Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.
Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef Brian decided to spotlight kale with our Week 32 menu:
Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion
Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts
Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream
Each recipe makes two portions. Keep reading for the full shopping list.
Continue reading Week 32: Killer kale
Nothing is better on a cold winter day than going to bed with warm soup belly.
For the last meal of this week, Chef Brian is pulling out the stops with a filling soup punctuated by a pungent curry broth and cooling cilantro.
Here’s Week 8, Meal 3: Curried butternut squash soup with shredded chicken and lentil. Continue reading Week 8, Meal 3: Curried butternut squash soup with shredded chicken and lentil
Oh, risotto — I love you, I hate you.
I couldn’t feel my arm for about an hour after making Week 8, Meal 2: Risotto with duck confit, butternut squash apple and Parmesan, but it was so creamy, so flavorful and so worth every maddening second in the kitchen.
Continue reading Week 8, Meal 2: Risotto with duck confit, butternut squash apple and Parmesan
In his notes to me, Chef Brian described his butternut squash and pear puree as “delicious baby food.”
Really, though, Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette is more than than just Gerber for grown-ups.
It’s luxurious and velvety, sweet and savory, and best of all, it looks like it took some work to make, but it’s one of the easier dishes we’ve done on the blog. Continue reading Week 8, Meal 1: Sauteed scallops over butternut squash and pear puree with arugula, pear and hazelnut in honey cider vinaigrette