My love affair with
food magazines continues.
I picked up the latest
Food & Wine, which is their
30th anniversary issue, and
packed with excellent recipes.
I also picked up an amazing
recipe @ the greenmarket last week.
Last Thursday I cooked dinner for
the bf and made both of these,
and they turned out quite well
if I do say so myself.
Sauteed Corn, Zucchini and String Beans
2 tablespoons extra virgin olive oil
1/2 cup chopped scallions or spring garlic
1/2 tsp finely chopped garlic
2 cups corn (about 4 ears)
2 medium zucchini grated into 2" strips
1/2 lb. string beans trimmed and cut into 1" pieces
1/4 tsp ground cumin
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
1/2 cup fresh cilantro
1/2 cup cheese- queso fresco. (optional)
Heat oil in heavy skillet over medium heat until hot
but not smoking
*Add scallions or garlic and cook until softened -about 3min.
*Add garlic, stirring for about 1 min
*Add string beans, corn , zucchini, cayenne, cumin, salt & pepper,
cook until beans and zucchini are tender
*stir in cilantro and cheese, if using, season with salt and pepper.
I didn't grate the zucchini or add the cheese,
this recipe is so great because you have
a lot of options with it, and it is super easy.
Pretzel Crusted Chicken
1/2 lb hard pretzels, crushed
1/2 cup canola oil
1/2 cup whole grain mustard
2 tbsp dijon mustard
1/4 cup water
3 tbsp red wine vinegarr
salt and ground pepper
6 Large skinless boneless chicken breasts
Preheat the oven to 400.
In a food processor, pulse the pretzels
until coarsely ground.
Transfer to a large shallow bowl.
*Wipe out the processor
add the mustards, oil, water, and vinegar and blend.
Season the dressing with salt and pepper.
*Pour half of the dressing into a large bowl.
Add the chicken breasts and turn to coat.
Dredge the chicken in the pretzel crumbs;
transfer to a rack set over a rimmed baking sheet.
*Bake chicken in the upper third of the oven for
20-25 minutes or until cooked through.
*Serve with remaining mustard dressing.
Hope you enjoy these!!