Feeling Fresh HEADER EN

We love a warm bowl of soup as much as the next person, but with the first day of spring fast approaching fresh vegies and smokey BBQ flavours are on our mind. If you’re feeling the same, try one of these recipes and its perfect pairing to welcome back fresh spring flavours!

 

Kale and Apple Cider Chicken Salad

Kale and Apple Cider Chicken Salad

4 boneless skinless chicken portions
2 granny smith apples (peeled, cored, cut into slices)
2 cans hard apple cider
2 Tbsp brown sugar
1 tbsp Olive oil
½ tsp salt
¼ tsp black pepper
2 Tbsp butter
1 tbsp coarse grain mustard
4 cups chopped kale

For the chicken

In a medium saucepan combine 1 bottle of hard apple cider and 2 tablespoons of brown sugar. Boil for about 15 minutes until reduced to ¼ cup. Brush the chicken breasts with olive oil and season with salt and black pepper. Heat a grill or grill pan over medium low heat. Place the chicken breasts on the grill and cook for 5 to 6 minutes per side. Baste with hard apple cider glaze during the last 5 minutes of grilling, being careful not to burn the glaze. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove from grill and let rest for 5 minutes before serving.

For the dressing 
In a medium skillet, melt the butter over medium heat. Add the apple slices and sauté for 5 to 8 minutes until browned. Transfer the cooked apples to a bowl and keep warm. Add the remaining bottle of hard apple cider to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes until dressing is reduced to about ½ cup. Remove from heat and swirl in the mustard.

Serve by dividing the kale onto four plates, top with cut grilled chicken, sautéed apples, and warm cider dressing. For some crunch throw on some chopped pecans. (optional)


 

Goat Cheese and Asparagus Quiche

Goat Cheese and Asparagus Quiche

1 premade pie shell
4 eggs
½ cup heavy cream
¼ cup minced chives
1 tsp salt
1 tsp black pepper
Asparagus- about 12 thin spears with woody end snapped off
4 oz fresh goat cheese

Preheat the oven to 350 degrees and remove the tart pan from the freezer. Whisk together the eggs, heavy cream, chives, salt and pepper until fully combined. Pour filling into the pie shell and place asparagus spears on top, pressing down on them slightly to cover with egg mixture. Crumble goat cheese evenly over the tart. Bake for 30 minutes or until the crust is lightly browned and the filling is set in the middle. Cool for at least 15 minutes before serving and sprinkle with chopped chives. 

 

 

Shrimp Scampi

Shrimp Scampi

1 box linguine
1 pound shrimp peeled and deveined
3 tablespoons olive oil
2 shallots medium, finely minced
3 cloves garlic minced
1 teaspoon red pepper flakes
7 tablespoons butter divided
2/3 cup dry white wine
2 cups chicken broth low sodium
3 tablespoons lemon juice fresh, 1 lemon
salt and pepper to taste
1/4 cup flat leaf parsley chopped
parmesan cheese garnish

Marinate peeled and deveined shrimp in chopped shallots, garlic, red pepper flakes, and olive oil in fridge for at least 15 minutes. Prepare linguine according to package directions. Heat pan over medium heat, add 4 tbsp butter and shrimp with marinade. Sear for 1-2 minutes on each side and set aside. Reduce heat slightly and add white wine, chicken broth and lemon juice using a spatula to deglaze the pan. Bring to a simmer and reduce for about 10 minutes or until liquid has reduced by half. Add salt and pepper as desired, stir in pasta, parsley and shrimp to reheat. Stir in remaining butter and garnish with parmesan cheese.

 

 

Maple Bourbon Glazed Salmon

Maple Bourbon Glazed Salmon

½ lb salmon, skin on
¼ – ½ tsp chili pepper or cayenne
½ tsp onion powder
½ tsp garlic powder
2 tsps smoked paprika
1 tsp salt
½ tsp of cracked black pepper plus more according to taste
6  tablespoons bourbon
¾ cup pure maple syrup
Chopped chives for garnishing
Lemon slices for garnishing

Preheat oven to 450°F or grill to medium. Line a baking sheet with parchment paper or foil and lay salmon skin side down on pan. rub the salmon with salt, pepper and granulated onion, garlic, chili powder and paprika spice mix. Let the salmon sit for 10 minutes at room temperature, until the rub is moistened. While waiting, you can make the glaze! Combine bourbon and maple syrup in a small pan and allow to come to a boil. Simmer until reduced by half and the sauce is thick enough to coat the back of a spoon. Place salmon in oven or covered grill for 15-20 minutes, basting every 5ish minutes with maple glaze. Remove from oven/ grill when the salmon easily flakes with a fork or is at desired doneness.