Summer Squash “Noodles”

The squash of summer are beginning to make their appearance at the farmers market.  I learned this use of one of our popular summer vegetables during several seasons as a CSA member and having an abundance of beautiful summer squash in several varieties of yellow and green.  Here I have used a minimalist approach of fresh basil, olive oil, and grated cheese, but you can also use this preparation and add your favorite pasta sauce or pesto for a gluten-free and low-calorie option to traditional pasta. 

Makes 4 servings

2 tablespoons Extra virgin olive oil

1 cloves Garlic, minced

4 cups Summer Squash, julienned (about 4 med or 2 lg squash*)

¼ cup chicken stock or water

10 Fresh Basil leaves, chiffonade

Sea Salt and Ground pepper to taste

Grated Pecorino Romano

Wash squash and cut into thin julienned strips using either a knife or a mandoline. *Even easier with larger squash

In large skillet heat oil over medium heat, add garlic.  Cook about one minute.

Add squash and stock or water, toss, cover, and cook until just tender, about 4 minutes. Add sea salt and ground pepper.

Serve on a warmed platter.  Top with grated Pecorino Romano and drizzle with additional olive oil.

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And Twitter@LaraMcNeil

Grilled Chicken Au Vin Blanc

OK, so haven’t we’ve all done it?: Set the grilled chicken on fire?  Here’s a great recipe using local poultry, herbs, and wine, plus an important tip about how to not burn your beautiful chicken.

This recipe can be wonderfully prepared using a Browder’s Bird and Coffee Pot Cellar’s Sauvignon Blanc.

Makes 4 servings

½ cup white wine

2 tablespoons Extra virgin olive oil

2 cloves Garlic, minced

2 tablespoons flat leaf Parsley, minced

2 tablespoons other herbs such as Rosemary, Thyme, Sage, minced

1 broiler/fryer chicken, quartered

Sea Salt and Ground pepper to taste

Combine all of the ingredients in a large bowl, toss chicken and marinate in the refrigerator for 4 to 8 hours.

Prepare your grill to a medium heat; charcoal should be leveled, low from the grilling surface, and completely greyed-or ‘ashed” over.  If you have a thermostat a good grill temp is about 300°F.

Place your chicken parts on the grill skin side up.  Close the grill – don’t touch the chicken, don’t move it, shake it, or rearrange it: you wont have to if you have a medium-temp fire.  You are going to cook your chicken most of the way skin side up. 

Take a look after 20 minutes, and check the fire. If you are using coals make sure you don’t have to add any.   The chicken will show browning on the edges.  Close the lid and give it 10 more minutes.

Time to flip the chicken.  At this point the majority of the fats will have cooked down <this is what causes our grill fires and ‘blackened’ chicken> Go ahead and turn it, close the lid, and crisp the skin. 

After 15 minutes with the skin down you should be close to done.  You want to check a meaty section for an internal temp of 165°F.  You will have moist chicken with a nice crispy skin.

Serve with seasonal vegetables – of course!

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

Sautéed Chard with Garlic and Rosemary

So easy, and so delicious.  Fresh local greens: one of the best parts of Spring! Chard is a beet relative that is grown for its leaves rather then roots, the flavor is similar to beet greens yet milder.  Unlike some of the other popular greens, chard's stems are completely edible and just need a bit more cooking time then the leafier portion of this vitamin-packed vegetable. 

Makes 4 servings

1 bunch Swiss Chard

1 tablespoons Extra virgin olive oil

1 cloves Garlic, thinly sliced

1/4 teaspoon Fresh rosemary, minced

1/4 teaspoon Red pepper flakes

Sea Salt and Ground pepper to taste

Roughly chop chard, dividing the stem section from the leafier tops.  
Soak/Wash independently in a large bowl of cool water,* drain leaving moisture on the leaves.

In a large skillet heat oil over medium heat, add garlic, rosemary, and red pepper flakes.  Cook until fragrant, about one minute.

Add stem section of chard and cook until tender, about 3 minutes. 

Incorporate leafy portions of the chard into skillet.  Simmer until just wilted, about 5 more minutes.  Add sea salt and ground pepper.

Find me on Facebook: Lara McNeil on Nutrition and Food

And Twitter@LaraMcNeil

*Best way to wash greens?  Soak them, let the dirt go to the bottom of the bowl and the leaves float to the top...  Find out more here