Cooking From Your Garden
For the Dressing:
1/3 cup olive oil
1/3 cup fresh blueberries
juice and zest of 1 large lemon
1 Tablespoon maple syrup
1 Tablespoon grated fresh ginger or 1/2 tsp ground ginger
pinch of kosher salt
For the Salad:
1 1/2 bunches (3/4 pound) baby kale
8 oz cooked or roasted beets (I did not add beets)
1 cup fresh blueberries
4 oz chevre, crumbled
1 cup candied or plain pecans (I used candied pecans)
generous pinch of coarse sea salt
This was a wonderful salad served on the MadHatter’s Tea in August of 2022
Lemon Butter Chicken
Prep: 15 min Cook: 15 min
4 chicken breasts, pounded to an even 1/3” thickness
Salt and freshly ground black pepper
1/3 cup flour
1Tbs olive oil
4 Tbs unsalted butter, sliced into 1 Tbs pieces, divided
1 ½ minced garlic
½ cup low-sodium chicken broth
3 Tbs fresh lemon juice
½ tsp fresh lemon zest
1 ½ Tbsp minced fresh parsley and wedges of thinly sliced lemon
1. Season both sides of chicken with salt and pepper
2. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time
3. Heat 12” skillet over medium high heat.
4. Add olive oil and 1 TBs butter, melt then add in chicken breasts in a single layer.
5. Sear until golden brown on bottom, then flip and continue to cook until chicken registers 165 degrees… each side about 4-5 min.
6. Transfer chicken to a plate while leaving any little bit of excess oil in pan.
7. Reduce to med. Heat, add garlic and sauté 20 seconds, then pour in chicken broth while scraping browned bits up.
8. Pour in juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 min.
9. Add in remaining 3 TBS butter and lemon zest, stir to melt butter.
10. Return chicken to skillet, spoon sauce over chicken and garnish with parsley and lemon wedge.
11. Recipe source: inspired by Lemon Butter Salmon
An easy and delicious recipe, Lemon Butter Chicken, was served at the annual October Luncheon 2022. Helen Kuhl and her team create a beautiful buffet for 39 members at the Eastward House in Rockport.
Apple Pecan Fall Salad with Roasted Chèvre
Prep: 10 minutes
Total: 10 minutes
This Fall Salad with apples and pecans is perfect for autumn! This salad, made with delicious honey mustard dressing, is a great holiday side dish.
12 cups mixed greens
roasted Brussel Sprouts
3 apple I love Jonathan, Fuji, or Gala for this salad, diced
2 pear diced
1 cup craisins
1 cup salted pecans
Honey Mustard Dressing
1/2 cup olive oil
1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
In a mason jar, combine all the ingredients for the dressing and then shake to combine.
In a large bowl, combine all of the salad ingredients. Toss to combine. Serve with the dressing on the side.
Place baked chèvre in the center of each plate. (recipe follows)
Baked Goat Cheese
Crispy and golden brown outside, soft and warm inside, Baked Goat Cheese is a perfect appetizer or
Serves 12 people
1/4 cup olive oil plus more for tossing with greens
1 cup panko breadcrumbs
1/2 teaspoon kosher salt plus more for seasoning greens
2 4-ounce goat cheese logs
Line a small, shallow baking dish with parchment paper.
Pour olive oil into a small bowl. On a small plate, stir together panko breadcrumbs and salt. Slice each goat cheese log into 4 equal rounds. Use tongs to dip each round first into olive oil, then breadcrumb mixture to coat all sides and place in prepared baking dish. Cover and refrigerate 1 hour.
When ready to bake goat cheese, preheat oven to 450˚F.
Bake goat cheese rounds, uncovered 10 minutes, or until breading is crisp and golden brown and cheese is soft.
While goat cheese bakes, compose salads in Cobb fashion.
Served at the Dead Heads Luncheon, September 2022, honoring our hard working Beautification Heads! All planting and watering of Rockport village garden spots is organized by them. It is a big commitment, lovingly attended for 6 to 7 months of the year.