This is a great entree when feeding a big group of people—throughout my kids high school years I whipped it up for many a cheer pre-game dinner. Here I made it for my daughter’s last ever study group (on the eve of her last final exam of her high school career). The recipe below serves 6-8 with pesto left over for future use (on a sandwich, in a soup, etc.). To make this for a larger group, double…GO TO RECIPE …
Poultry
Pesto Penne with Grilled Chicken
Adrian’s Curried Turkey
This is a fantastically flavorful (and spicy!) curry recipe that was created by Adrian, who wandered into my life when he married my dear cousin over 20 years ago. An amazing chef, he is constantly tantalizing our palates whenever we come to visit them on Maui. Adrian’s love for spicy foods comes from growing up watching his mother make it; dining out at Indian restaurants in London, he never found it spicy enough. To reduce the amount of…GO TO RECIPE …
Chicken Teriyaki Stir-Fry
If you make the sauce a day or two before, this is a dinner than you can prepare all during the time that the rice is cooking, but you will be busy for the full 50 minutes. The stir-fry requires your constant attention so plan accordingly. For the Sauce: 1 cup fresh pineapple, cubed 1 fuji apple, cored and cut in wedges 1 T. ginger, minced 1 green onion, sliced 1/3 cup orange juice 1/3 cup soy sauce…GO TO RECIPE …
Chicken Cutlets à l’Orange
4-6 skinless, boneless hormone-free chicken cutlets 1/2 cup orange juice juice of 1 lemon 2 T. grainy “country style” dijon mustard 2 T. worcestershire sauce 2 T. organic honey 1 T. orange peel (dried or fresh grated) 1 T. chopped tarragon (fresh or dried) Preheat oven to 375. Place chicken in a glass or ceramic casserole dish in a single layer. In a large pyrex measuring cup, whisk together the remaining ingredients, stirring well. Pour marinade over the…GO TO RECIPE …
