Recipe from Anthony Lyons of SSM Cardinal Glennon
herb roasted chicken
10 chicken breasts
1 2/3 T. each fresh chopped rosemary and parsley
1 t. each kosher salt and freshly ground black pepper
1 T. olive oil
>>Rub chicken with oil, sprinkle with seasonings and bake in a 350° F oven for 10 to 12 minutes.
red onion marmalade
3/4 t. canola oil
2 oz. sliced red onion
1/8 t. fresh grated ginger
3/4 oz. light brown sugar
2 1/4 oz. orange marmalade
3 oz. fresh squeezed orange juice
2 1/4 t. low-sodium soy sauce
3/8 t. each cornstarch and water
>>Sauté onions and ginger in oil. Add brown sugar, marmalade and soy sauce. Simmer for 5 minutes. Mix together cornstarch and water, add to mixture and cook until thickened.
lemon garlic broccolini
1 3/4 lb. broccolini
1 1/4 oz. olive oil
1 3/8 T. chopped fresh garlic
1 1/2 t. grated lemon zest
1 1/4 oz. lemon juice
>>Trim ends from broccolini and blanch in boiling, salted water. Shock in ice water and drain. Heat oil in a pan, add broccolini and garlic, and sauté for 2 minutes. Add lemon zest and juice. Keep warm.
roasted butternut squash and pears
1 1/2 lb. fresh butternut squash, peeled and cut
4 pears, peeled, cored and cut in quarters
1 1/3 oz. light brown sugar
2/3 T. cinnamon
1/3 t. each fresh ginger and salt
2/3 t. nutmeg
1 1/3 oz. butter
>>Combine all ingredients and roast in a 350 F oven for 15 to 20 minutes.
to serve
>>Slice roasted pears. Place squash on plate, and arrange pears and broccolini nearby. Place roasted chicken over squash, and top with orange marmalade.
Photo by Bill Barrett