Rishia Zimmern’s Chicken With Shallots

jamiestelter — Tue, 04 Nov 2014 11:28:05 +0000

If you, like me, wanna keep things real simple in the kitchen by the middle of the week… but also wanna make sure you have something healthy and satisfying for your family… this chicken dish is for you. Bonus if you, like me, only have two mouths to feed: you can pack up the rest and bring it with you to work for lunch. I was the envy of the office when, one morning around 10:30 (I get up early, remember), I peeled the lid off my tupperware, allowing the smell of mustard and shallots waft through the kitchen area. It was fantastic the night before, sizzling straight outta the skillet, but like most things even better cold the next day.

Major kudos to Rishia Zimmern, wife of Travel Channel’s Andrew Zimmern, for sharing her delicious recipe with NYT Cooking.

noah’s citrusy crunchy kale salad

jamiestelter — Mon, 20 Oct 2014 10:49:35 +0000

A few weeks ago we had dinner at our friends Noah and Marissa’s apartment and (for our first course) he made us this sensational salad. I know kale salad feels a little played out considering there’s one on every restaurant menu these days, but this one is different. This one is better. This one bursts with flavor and texture and sweetness so addicting that while I was eating it I asked for the recipe. (I usually wait til the next day / as part of a thank you note.) I then made it at home three times over the next two weeks. Twice I made it as a starter dish, and the third time I decided to go crazy and put a piece of mahi mahi on top (as seen below) and serve it as an entree. And now as I type this I’m dreaming up a way to make it again this week and still have it seem new and exciting.

While I do, there’s something else new and exciting… quasi-related to this meal: since having dinner at their apartment, Noah and Marissa had a beautiful baby daughter Eden Allie Coslov. She is the sweetest little lovebug who, while a bit young for this kale salad now, will one day be so lucky to eat all of their delicious cooking.

Noah’s Autumnal Citrusy Crunchy Kale Salad

SERVES FOUR

Ingredients

2 TBSP maple syrup
4 TBSP extra virgin olive oil
3 naval oranges, cut into chunks without skin
1 big bunch of kale (8-10 cups, de-stemmed)
2 shallots, sliced thin
2 handfuls of pumpkin seeds, toasted (best in a small dry skillet for just a few minutes)
salt and pepper, to taste

Instructions

Soak sliced shallots in a bowl of cold water for 10 minutes.
Meantime combine syrup, olive oil, orange segments, salt and pepper in bottom of a big bowl. I squeezed a few of the orange segments to give some juice into the dressing.
Toss kale in dressing/oranges until smooth and completely covered. I use my hands and massage the dressing in for best results.
Add shallots and toasted pumpkin seeds and toss. Serve and enjoy!

A Recipe From Jamie Stelter | www.thetvdinner.com

shallots – TV Dinner — healthy recipes for RA by Jamie Stelter

Rishia Zimmern’s Chicken With Shallots

noah’s citrusy crunchy kale salad