Pan Seared Chicken w/ Tomato-Olive Sauce, by Cheryl

Sooooo I signed up for Blue Arpon. I've been in such a cooking rut lately and needed some inspiration. I like cooking, but just couldn't put forth any more brain power trying to figure out new things for us all to eat. We're only on the second week, but so far it's going well! The recipes have been great and everything is spelled out for me to do. So far this has been my favorite recipe though I feel like there could be more ricotta cheese at the bottom. The dish is creamy, filling, and healthy. Yum!

Ingredients (serves 4):

4 boneless chicken breasts
1.25 cups fregola sarda pasta (israeli or pearl couscous would work too)
1 15-oz can crushed tomatoes
1oz pitted nicoise olives, roughly chopped
1/2 cup part-skim ricotta cheese
0.7 oz grana padano cheese, grated
1/2 lb sweet peppers, stems and cores removed, medium diced
1 yellow onion, medium diced
2 garlic cloves, roughly chopped
1 tbsp capers
1 tsp dried oregano

Directions:

1) Boil the pasta and cook for 14-16 minutes, or until tender.

2) While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides.

3) Heat 2 tbsp olive oil on medium high until hot. Add the chicken and cook, occasionally pressing down with a spatula, 6-8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Keep warm.

4) Add the diced onion and peppers (add oil if needed). Season with salt and pepper. Cook on medium-high stirring frequently, 4-5 minutes, or until slightly tender.

5) Add the chopped garlic and cook, stirring frequently, 30seconds to 1 minute.

6) Add the tomatoes, chopped olives, and capers; season with salt and pepper. Cook, stirring occasionally, 4-5 minutes, or until sauce is slightly thickened.

7) Transfer to the pot of cooked pasta. Drizzle with olive oil and stir to combine, season with salt and pepper to taste.

8) While the sauce cooks, in a bowl, combine the ricotta cheese, oregano, and a drizzle of olive oil. Season with salt and pepper.

9) Slice the cooked chicken crosswise.

10) Divide the seasoned ricotta among four dishes; spread into an even layer. Top with the finished pasta and sliced chicken. Garnish with the grated cheese.

Almond Hummus, by Diane

This week I made some almond-based hummus for lunches, rather than using chickpeas. I combined two recipes, and it turned out really good! It's nutty, smoky, salty and a little spicy- highly addictive!


Ingredients:

1 cup almonds
8 tbsp tahini
4 tbsp EVOO
1/2 tsp salt (I used black truffle sea salt, but regular salt would work too)
1/4-1/2 tsp pepper, cumin, chili powder, and paprika (adjust to your taste level)
2 cloves garlic
2 tsp nutritional yeast
1 lemon, juiced
1/2-1 cup water (depending on thickness)

Directions:

Soak the almonds in warm water for at least 2 hours. Blend all ingredients in a food processor until smooth, store in an airtight container in the refrigerator.

Deviled Egg Salad, by Diane

This week for lunches I wanted to try something different. I love egg salad, and I love deviled eggs, and I thought why not combine the two? I found a recipe online and it was easy and delicious! I subbed apple cider vinegar for lemon juice for extra health benefits, and omitted chives because I didn't have any on hand (I added a pinch of onion powder instead).


Ingredients:

12 eggs, hard boiled and chopped/smashed
2/3 cup mayonnaise
6 tsp apple cider vingear
1/2 tsp black pepper
1/4 tsp salt
3 tsp paprika
4 tbsp dijon mustard
1/2 tsp onion powder (or 1 tbsp fresh chopped chives)

Directions:

Mix all ingredients well in bowl and adjust seasonings as needed.