We ended pausing over the week; so adding other goodies to our menu. I personally enjoy texture combinations in my meals. This is especially true for salads. A regular salad can feel a bit like just eating leaves (which, you know, you are) but adding a crunchy base like carrots, or roasting a veg and then adding nuts, seeds, and something creamy (like labneh) or crunchy like fried shallots helps to make the experience way more enjoyable. Salads don’t just have to be leaves!
Sous Vide chicken breast is on the menu this week; it’s the best way to prepare what can be a dry and dull piece of meat. Sous vide breast is juicy, and retains more texture without turning into saw dust. You’ll see it again soon!
Roasted Chicken with Thyme – Is there anything better than roasted chicken? While any woodsy herb is great (love me some rosemary) thyme and chicken is my favourite.
Easy Party Enchiladas with Jalapeno Cream – Made this for our families weekend and they consistently get praised and eaten. I gussy up the original recipe with some ranchero sauce and extra seasoning.
Roasted Veggies with Squash and Sous vide Chicken Breast – Brussel sprouts roasted are awesome. Like, AWESOME. They caramelize and retain a bit of bite. Pair them with some broccoli and some squash and then drizzle with garlic tahini and chicken breast and that’s a warm and comforting sort of salad that sticks to your ribs on a cool Fall day.
Carrot Salad with Fried Shallots, Pepitas, and labneh – Crunchy and sweet with a drizzle of labneh (strained yogurt) this is a super salad that goes nicely with our roasted chicken but has enough heft to work as a lunch on it’s own.