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
I asked Chef Brian to write a grilling menu because my skills on the grill are solid but the number of dishes I know is limited.
This recipe was good for a few good reasons: I never have pork chops on the grill, but these turned out delicious; I learned I was prepping cippolini all wrong; and I’m starting to love balsamic vinegar and this dish uses it to perfection.
I’m playing catch up. Here’s Week 21, Meal 1: Grilled pork chop with balsamic-glazed cippolini onions, mixed peppers and tomatoes with basil.
Continue reading Week 21, Meal 1: Sweet and spicy pork