Cook. Nourish. Heal. Celebrate.

Posts tagged as roasted chicken

Zucchini Ragout with Polenta

Posted by Stephanie Meyer on Jun 18, 2009 at 10:05am

Andrew Scrivani for The New York Times

I’m always looking for yummy zucchini recipes – I love zucchini, plus I end up with a boatload of it with my summer community-supported-agriculture (CSA) veggie share from La Finca Organic Farm in Willow River, Minnesota.  (I pick up my first share of the season later today, in fact; I’ll have details over the weekend, although a preview email reveals my treasure will include salad greens, saute mix of dark leafy greens, garlic shoots, French breakfast radishes, and arugula – NICE!)  Although zucchini isn’t showing up in my share, at the farmer’s market, or in your gardens quite yet, it’s worth checking out this NYTimes Recipes for Health dish, zucchini ragout with polenta.  Lightly simmered zucchini, tomatoes, onion, garlic, and fresh herbs, spooned over creamy polentaaah…  Looks simple, healthy, filling, and divine – good combo.

Other happenings this weekend include John’s brother and his two children coming in for the weekend.  I’m planning on roasting a couple of whole chickens tomorrow night, on the grill, using my beloved Weber poultry roasters.  While the chickens rest up, more chapa vegetables (see below), this time a seared warm “salad” of Swiss chard, mushrooms, sweet onion, and tomatoes – a nice pairing with roasted chickens, I think. More to come, so stay tuned…

…and have a great weekend!

Prep Time

Posted by Stephanie Meyer on Mar 13, 2009 at 10:27am

We’re hosting a dinner party tonight – Debbie & Stu The Wine Genius Williams and Ana Scofield & Rudy Maxa – so I’m hopping to it.  Here’s the menu:

Radishes with butter (Hope Creamery, of course)
Dates wrapped in bacon
Roasted new potatoes with aioli

Roasted chickens (on the grill, using two genius Weber Poultry Roasters)
Wild mushroom sauce
Bread salad of chard, onions, pine nuts, and currants

Cheeses, Brownies

I’ll fill in wine details after I figure them out, but I think we’ll open with champagne and a white burgundy; pinot noir or French burgundy(s) with dinner; sauterne with cheese/dessert.  Stay tuned…

Radishes with butter and salt

The Christmas-present table – china from Dot, chargers from Stacey

Red chard

Hook’s Tilston Blue (Wisconsin)


Toasting pine nuts

Veuve Clicquot, prep is done, time for the guests to arrive