Chimichurri Roast Potato Salad with Winter Veggies (V)

Cooking skills focus: Knife skills, roasting, sautéing, blanching, balancing flavors

Ingredients:

4 # Yukon gold potatoes, diced large (3/4” on each side)

3 T cooking oil

Salt & pepper TT

1 bu chard, stems removed (give stems to the squash group!) and cut roughly bite-sized

1 T cooking oil

Salt & pepper TT

1 ½ # Brussels sprouts, sliced ¼” thick

2 T cooking oil

Salt & pepper TT

1 ¼ # green beans, trimmed and cut bite-sized

[ Big pot of salted water]

1 head cauliflower, cut bite-sized

1 lemon, juiced

2 heirloom navel oranges, juiced

1 T chimichurri spice blend (from World Spice Merchants)

Salt & pepper TT (if needed)

Instructions:

1. Preheat the oven to 375 degrees. Bring the salted water to a boil.

2. Toss the potatoes with the first 3 T cooking oil, salt & pepper. Roast in the oven for 40 minutes or until golden brown. Set aside when done.

3. Toss the chard with the next 1 T cooking oil, salt and pepper. Roast in the oven for 10-12 minutes or until roasted slightly crispy. Set aside.

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.

5. Blanch (boil quickly) the green beans for 3 minutes, then remove, drain and cool on a sheet pan.

6. Combine all ingredients, season to taste and serve.

Braised Chicken, Kale and Potato Sandwiches

Cooking skills focus: Braising, balancing flavors

Ingredients:
1/2 t oil
1 yellow onion, quartered and sliced 1/4" thick
1/2 head garlic, peeled & sliced
4 whole chicken legs (or 8 each drumsticks/thighs), meat scored with a knife so heat can penetrate and cook it faster
2 Yukon gold potatoes, cut into small dice (1/4” on a side)
1 bu lacinato kale (also called "dinosaur" kale because of its cool bumpy texture), cut into ½: slices

½ C water
salt & pepper to taste

Instructions:
1. Preheat oven to 400 degrees.
2. In a large saute pan, heat the oil over medium-high heat, then add the onion and garlic and saute 5-6 minutes. Remove to a baking dish and heat the pan again, over high heat.
3. Brown the chicken in the hot pan until well browned and remove to the baking dish. Add the onions, potatoes and kale, and season everything with salt and pepper. Cover the dish and start to braise for an hour to an hour and 15 minutes.
4. When the chicken's done, let it cool for a little bit so you don't kill yourself doing the following:
6. Pull the meat off the bones (the bones can still be used for stock), toss with the potatoes and kale, and use the mixture to fill sandwiches or wraps.