Curried Chicken Salad with Celery, Walnuts Apples and Golden Raisins (Serves 6)
2 chicken breasts, roasted or poached, medium dice
1 apple honeycrisp, or pear, cubed
2-3 stalks celery, fine dice
1/2 red onion, fine dice
1/2 cup walnuts
1/2 cup cashews
1/2 cup golden raisins or dried cherries
¼ cup sunflower seeds
6 stems parsley, leaves only, finely chopped
1/4 cup egg and oil only mayonnaise
½ to 1 tsp curry powder (to taste and optional)
In a medium mixing bowl, combine all ingredients and let sit for 10 minutes. Eat on lettuce leaves or on top a bed of finely chopped kale.
Arugula, Tomato and Burrata Salad (Serves 6)
6 handfuls baby arugula - from the farmers' market*
12 cherry tomatoes or other equivalent portion,
stemmed if necessary, cut in half - from the farmers' market
1 ball burrata, sliced in 6 wedges - freshly made -
available at Cheese Addiction or Angelo's Deli, both in Belmont Shores
Bari Arbequena olive oil available at PREP
Mendcino Ranch aged balsamic vinegar available at PREP
Camarque sea salt available at PREP
In a serving bowl, add arugula and tomatoes, a pinch of sea salt and drizzle with just enough olive oil to coat. Toss gently. Arrange on plate and top with burrata, drizzle with ample amount of balsamic vinegar and sprinkle with pinch of salt.
*This salad is simply marvelous and easy to make but will only work with fresh picked arugula from the farmers' market (the bagged stuff is not good enough), fresh picked summer tomatoes from the farmers' market (hothouse store bought tomatoes are not good enough) and fresh made burrata from our awesome local artisanal cheese shops -- Cheese Addiction or Angelo's Deli, both in nearby Belmont Shores. Of course you will also want to use the best quality California Estate Grown Olive Oil and Aged Modena Italy Balsamic Vinegar, and French Sea Salt, all available at PREP Kitchen Essentials!!
Pasta with Shrimp and Lemon Parmesan Cream Saffron Sauce Serves 6
1 1/4 pound linguini or tagliatelle
3 Tbl kosher salt
1 1/2 cups heavy whipping cream
1/3 cup chicken stock
pinch of saffron – small or large to taste (saffron optional)
Zest of 2 lemons – meyer if possible
Juice of 1 lemon
Salt and black pepper
1 pound raw medium shrimp, peeled and deveined and cut in half the short way – florida pink shrimp
if possible (these are usually available in the frozen section at ralphs – yes, even tho in the frozen section, they are very good! Or sometimes available at fish counter at Whole Foods).
1/4 cup chopped chives
1/2 cup freshly grated parmesan cheese
Bring a large pot of water to a boil, add kosher salt then pasta and cook pasta to just al dente state (Do not overcook!!!!!!).
Meanwhile, in a large frypan, heat the cream, chicken stock, saffron and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp to the simmering cream sauce. Stir well and add a pinch of salt and black pepper and simmer gently until shrimp are just done - about 4 to 5 minutes. Turn of the heat, add in half of the parmesan cheese and stir.
When the pasta is done, transfer it using tongs to a large bowl. Do not worry that some of the pasta water is coming with the pasta into the bowl. Add the lemon cream sauce to the pasta and mix with tongs just enough to incorporate the sauce into the bottom of the pasta. Sprinkle remaining parmesan on top and let sit for 1-2 minutes. Add chives and lemon zest and mix gently but well. Divide into servings and top with any remaining sauce in the bowl. Note, if the resulting mixture seems too dry, just add a little pasta water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.
Warm Farro, Mushroom and Kale Salad (Vegetarian and Vegan) Serves 4
1 1/2 cups farro
3 cups water or vegetable stock or chicken or turkey stock
1 Tbl Mushroom Alchemy**
1/4 tsp each Porcini Salt and Candycap Mushroom Sugar**
1 head curly kale. stems removed, leaves coarsely chopped
1/4 cup golden raisins
In a 3qt stainless steel saucepan, combine farro and water, cover and bring to a boil. Reduce heat to a simmer and add mushroom powder(s). Simmer, covered, for 10 minutes and remove from heat. Stir in kale and raisins and cover for 5 minutes. Serve warm or room temperature.
**A complete selection of Wine Forest Mushroom Powders are available at PREP. Mushroom is the perfect pairing with farro and many other Thanksgiving foods! This recipe is an excellent side dish for your Thanksgiving meal, sure to be the star for many years to come.
Moroccan Chickpea and Kale or Spinach Stew - (Vegetarian and Vegan) Serves 4
2 cans garbanzo beans with liquid
2 cups vegetable stock (or more)
3 tablespoons Ras el hanout ** (moroccan spice blend, or Garam Masala an indian spice blend)
** both available at PREP Kitchen
2 onions, finely chopped
1-2 bunches flat leaf kale or spinach, coarsely chopped
3 carrots sliced thinly
1 fennel bulb sliced thinly
1 sweet potato, cubed
3 cloves garlic minced
Good quality olive oil - available at PREP Kitchen
In a dutch oven, cover the bottom with olive oil and add a tablespoon of ras al hanout. Add onion and cook until soft. Add garlic and cook a few minutes. Add vegetable broth and garbanzo beans with liquid. Add carrots, sweet potatoes, rest of ras al hanout, and kale (if using kale, if using spinach -- add it last minute of cooking time). Vegetables should be just covered with liquid, if not, add more stock. Simmer gently about 25 minutes. Serve on top of couscous. Drizzle with good olive oil, sprinkle with sea salt.
Nick’s On Second – Chopped Kale Salad (Serves 6)
2 heads flat leaf kale, very finely chopped
8 red seedless grapes, halved
1/3 cup Cashews, chopped
1/3 cup Almonds, chopped
1/3 cup sunflower seeds
1 red pepper, finely chopped
parmesan cheese, grated
1 Tbl champagne vinegar
3 Tbl olive oil
1/2 tsp grainy mustard
1 tsp best quality sea salt
In a small bowl, combine vinegar, olive oil and mustard. In a large bowl, combine remaining ingredients. Using a whisk, whisk the dressing ingredients until emulsified. Add to vegetables, sprinkle with salt and toss well to coat.
Crunchy Tofu with Vegetables (Serves 2-3)
1 package organic Japanese tofu (available at whole foods - the one in the cardboard box)
1 Tbl Sesame Oil
1 Tbl Soy Sauce
1 Tbl Corn Starch
Szechwan Seasoning or pinch crushed red pepper flakes
2 Tbl Sesame Oil
1 Tbl Olive OIl
1 Tbl Rice Wine Vinegar
Mint, leaves only, rough chop
8 Sprigs Cilantro, leaves only, rough chop
2 Green Onions, small dice
1/4 small Cabbage (green or red or both), julienned
2 Cloves Garlic, finely chopped
1 Thumbnail Ginger, grated
1/4 cup Cashews Roasted
Make the tofu - Wrap tofu in a clean cotton towel and place a plate on top for 20 min to draw liquid out. In a medium bowl, combine sesame oil, soy sauce, seasoning and corn starch and mix well. Cut tofu into 1” cubes and add cubes to bowl and toss gently to coat. Keep bowl. Spread tofu in a single layer on a parchment lined baking tray, sprinkle with szechwan seasoning. Bake 400 for 20-30 min until golden brown and crispy.
Make the sauce: In a medium frypan, add sesame oil, olive oil, garlic and ginger and sauté for 1 minute. Add cabbage, onions and half the cilantro. Add vinegar. Cook for 1-2 minutes until veggies are just tender. Add everything to the mixing bowl including mint and rest of cilantro and mix gently. Sprinkle with cashews.
Steamed Chicken and Rice (Serves 4-6)
1 Whole Chicken (5 Pounds or so)
2 large cloves garlic, minced
1 Medium Onion, quartered
3 Slices Fresh Ginger
2 Cups Jasmine Rice
1/2 Cup White Sticky Rice
Bunch cilantro, stems trimmed but kept for inside chicken
1 Tbl Olive oil or duck fat
FOR The SAUCE
2 Tablespoons Yellow Bean Sauce
4 Tablespoons Lime Juice
1/4 Cup Dark Sweet Soy Sauce
1 Tablespoon Chopped Garlic
1 Tablespoon Fresh Thai Chile Peppers, chopped
1 Tablespoon Fresh Cilantro, Chopped
1 Tablespoon Fresh Ginger, Chopped
Stuff onion, ginger and cilantro stems inside the chicken. Rub the chicken with 1 tablespoon salt.
In a large pot, add four quarts water, add chicken to water, bring to a boil and cook uncovered at a high simmer for an hour. Remove chicken from pan and strain the liquid – keeping all of the liquid as this is your chicken stock.
Rinse the jasmine rice and sticky rice together in a strainer until water runs clear, let drain and set aside.
Put olive oil or duck fat in a frypan and heat on medium. Add garlic and cook until it just starts to brown (but do not over-cook it, the color of your garlic should be light gold). Turn off the heat. Put the rinsed rice into your pan, and mix the garlic oil into the rice. Add one teaspoon of salt, and mix together. Add enough chicken stock so it's about 1/2" above the rice. Bring rice and stock to a gentle boil and simmer, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.
Dipping sauce: In a mortar and pestle, pound together fresh Thai chiles, garlic, cilantro and fresh ginger. Stir in yellow bean sauce, lime juice, and dark sweet soy sauce. Mix well and taste, then add more lime juice to adjust taste to your preference. Serve with cooked sliced chicken, a bed of the steamed rice on the side, garnished with cilantro, and a good supply of sliced cucumber. Also serve with a cup of the chicken broth, and a generous dish of the sauce. Enjoy!
Chicken Marsala (Serves 6)
3 skinless boneless chicken breast halves, each halved horizontally
1 tsp salt and 1 tsp pepper mixed in a small bowl
2 Tbl All purpose flour
4 Tbl butter
3 leaves chopped fresh sage
1 cup Marsala
1 cup chicken broth
Fresh sage leaves
1 lb mushrooms, sliced
Coat bottom of a large frypan with olive oil and add mushrooms. Saute until soft and golden, adding more olive oil as needed. Meanwhile…
Sprinkle chicken with salt and pepper. Put flour on a flat plate. Dredge chicken in flour; shake off excess. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chopped sage; sauté 1 minute. Add half of chicken. Sauté until brown and cooked through, about 3 minutes per side. Transfer chicken to clean platter. Repeat with remaining butter and chicken. Tent chicken with foil. Add Marsala and broth to skillet; bring to boil, scraping up any browned bits. Boil until sauce is reduced to 1/2 cup, about 10 minutes. Season with salt and pepper; spoon over chicken. Garnish with sage leaves. Serve with sautéed mushrooms..
Some of PREP's Favorite Recipes