MUNCHIE MONDAY: Pea Shoot Salad with Roasted Chicken
A WEEKLY HOME COOKING COLUMN FEATURING QUICK RECIPES WITH LOCALLY SOURCED INGREDIENTS
Photo by Anne Dunaway
In February, it only makes sense to consider connection, passion, and love as it relates to food. Cooking at home and knowing how your food got to your table will bring an abundant amount of all three elements to your table.
This week our recipe is centered around a meal you can prepare with a partner and allows flexibility in eating preferences.
We are making Marinated Chicken and Pea Shoot Salad. If one of you doesn't like chicken, other meats can be substituted.
lOCAL INGREDIENTS IN THIS RECIPE
Whole Chicken, Argyle Acres
Honey Wine Vinegar From Slide Ridge
Pea shoots, Urban Prairie Agriculture
Campbellot Bakery sourdough
Roasted Chicken
MARINADE:
½ cup olive oil
1/4 cup Honey Wine Vinegar From Slide Ridge - local ingredient!
½ cup chicken stock
chopped fresh herbs to preference (I use parsley, thyme and rosemary)
whisk vigorously for about 2 min.
Local ingredient! Whole Chicken, from Argyle Acres.
Prepare the meat in your preferred method. I usually give the bird a rinse in fresh, cool water. Then on a meat cutting board, I inspect and remove anything that needs a trim, and give the cavity a look too. I pat dry and give it a rub down with salt and pepper. Rub the marinade all over the chicken and let sit for at least 30 min. *Please look up the right roasting time based on your bird’s weight. I have a roaster at home; an oven and a Pyrex pan works if you don’t have fancy tools—just cover with tin foil.
Pea Shoot Salad
½ LB pea shoots - local ingredient!
½ ounce fennel fronds, chopped
1 green apple, thinly sliced
½ tablespoon finely chopped garlic
Juice of ½ lemon
1/4 cup olive oil
Salt and pepper to taste
Shaved Parmesan
In a large salad bowl, place clean pea shoots, fennel, and parmesan. In a small bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper until well blended. Toss leafy ingredients in the dressing.
Top with apple slices. Serve with a toasted and buttered slice of Campbellot Bakery sourdough - local ingredient!
Happy February and Munchie Monday!
