yield: (serves 4)

Ingredients

• 4 4 oz chicken breasts
• 1 large bunch of Swiss chard
• 2 tbs balsamic vinegar
• 2 tbs garlic
• 1 head cauliflower
• 2 cups chicken stock
• 1 cup of pumpkin seeds
• Salt and pepper
• 3 tbs olive oil
• Juice of 1 lemon

Directions

1. Break part the head of the cauliflower and place in a medium sauce pan. Cover with water the bring to a boil. Cook for 15 minutes then strain.
2. Place the cauliflower back in the sauce pan and add salt, pepper, and the 2 cups of chicken stock.
3. Mash with a whisk. The consistently should be close to “mashed potatoes”.  Salt and pepper to your taste and set aside.
4. Break apart the chard and place the torn pieces into a preheated large sautee pan.
5. Drizzle with 1 tbs olive oil, salt, pepper, add the chopped garlic, and use tongs to rotate the greens as they cook over medium heat for three minutes.
6. Add the balsamic and cook for another two minutes. Set aside The green will wilt considerably.
7. Place the pepitas in a small sauce pan and add the remaining 1 tbs olive oil. Place on a medium heat and cook for 6 to 8 minutes and stirring often. Remove when golden brown.
8. Season the chicken breast with salt, pepper, 1/2 tsp olive oil and the juice of 1 lemon.
9. Place on a preheated grill and cook for 3 to 4 minutes on each side.

Turmeric Poached Salmon with Guava and Lentil Salad
Seared Shrimp with Sautéed Broccolini, Lentils and a Ginger-Coriander Dressing
Seared Salmon with Sweet Onions, Brown Rice, Toasted Walnut, and a Lemon Pomegranate Juice
Le Creuset Sweet Potato Hush Puppies
Apple Spice Bread
Pumpkin Pie

Back to Iverson Brownell