Harissa-rubbed Giannone Chicken, White Bean, Feta + Sumac Salad, Red Gem Lettuce

December 15, 2020

This week: when you look at this week's offerings, think capsule wardrobe: different components that work well together and give you different options. At home, we call this Chicken Medi Bar, and everyone loves when I make it because it keeps on giving. Consider getting all these components and going a remix a few days in a row:

Harissa-rubbed Half-Chicken: this is a Giannone chicken, split, rubbed with harissa, ready to roast in the oven at 375 and eat about 20 minutes later. Get a few (we think one "half" serves one person dinner + leftovers), roast them all at once, and thank yourself later in the week.

Make a salad of Red Little Gem Lettuce, Persian Cucumbers, and Yogurt-Dill Dressing. The little gem is like a baby red romaine, with all the crunch and none of the bitterness you sometimes get in romaine. Chop it, wash it, and serve with sliced cucumbers and the dressing. This dressing, by the way, also makes a great dip for cucumbers and other veggies.

Roast some root vegetables: get some Maine Organic Rainbow Carrots, scrub and quarter, and roast at 425 with a little olive oil and salt, until the tips get caramelized. Then put a swoosh of the yogurt-dill sauce on the plate, pile the carrots attractively on top, and dust the heck out of them with Pistachio Dukkah, an Egyptian blend of nuts and spices. We make ours fresh with pistachios, coriander, cumin, and fennel seed. So good.

Last-minute additions: Scituate Dayboat Grey Sole Fillets, Cara Cara Pink Navel Oranges, Celery Root, Siberian Kale from Holly Hill Farm, Rising C Ranch Blood Oranges, and Oatmeal-Golden Raisin Cookies.

Alison Hearn

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with customization by Grapevine Local Food Marketing