MENU: The Gamut of Flavors
Day 1
Chicken with Roasted Shallots, Tomatoes and White Beans
Day 2
Personal Penne Primavera
Day 3
Sole with Pesto Cream
Day 4
Cherry Parfait
Meal #1
Chicken with Roasted Shallots, Tomatoes and White Beans
- Season chicken with salt and pepper on both sides and place on a greased baking sheet and bake in oven.
- Place shallots and tomatoes on a second baking sheet that's been greased and drizzle olive oil on top of vegetables and season with salt and pepper and bake in oven.
- In a large skillet, combine white beans, broth, dried thyme, dried oregano and bring to a simmer.
- Remove chicken and vegetables from oven and toss roasted vegetables into bean mixture.
- Transfer vegetable and bean mixture onto a platter and top with chicken and garnish with parsley and reserve remaining chicken for Primavera.
Meal #2
Personal Penne Primavera
- To salted boiling water, add penne pasta and cook until al dente, drain and set aside.
- In a large skillet, add olive oil, onion, garlic, broccoli florets, carrots, roasted red peppers, mushrooms, chicken, tomatoes, broth and bring to a simmer.
- Stir in pasta and green peas and cook through and season with salt and pepper.
- Transfer mixture to a serving platter and garnish with Parmesan and basil.
Meal #3
Sole with Pesto Cream
- Cook the instant rice according to package directions.
- Heat a large skillet and add olive oil and butter and add sole fillets, which have been seasoned on both sides with salt and pepper and cook.
- In a medium bowl, whisk together heavy cream, basil pesto, lemon zest and add mixture to fish pan and bring to a simmer.
- Sprinkle cheese over the top and cook until cheese is melted.
- Transfer rice to a platter, top with fish and spoon sauce over the top and garnish with a sprinkle of paprika.
Meal #4
Cherry Parfait
- Into tall glasses, add half cherry filling, half frozen yogurt, and then repeat with remaining filling and yogurt.
- Top the glasses with whipped cream and garnish with candied nuts.
