Chicken Salad

Great Summer Recipe, thanks Meredith!

Serves 4

1 Bulb Fennel, cored and sliced
5 T. Olive oil, divided
1 Red onion, cut into half moon slices
1 T. Butter
1T. Red wine vinegar
4 C. Pulled chicken (skin removed), from roasted free-range chicken – I used rotisserie chickens from Henry’s

Vinaigrette
2 T. Red wine vinegar
1 T. Orange flower water- I used O.J.
1 T. Tangerine Oil – I used Olive oil infused with Blood Oranges
2 T. Extra virgin olive oil
1 t. salt
1/8 t. pepper
1 T. chopped fresh mint

Mixed baby greens
Caper berries – I used pickled capers from T.J.’s

To prepare fennel: Heat 3 T. olive oil over medium-low heat in a sauté pan and cook fennel until soft (about 3-5 minutes). Remove from pan into large mixing bowl.

To prepare onion: Add the butter and 2 T. olive oil to same sauté pan and heat until foamy. Add onions and cook until soft and translucent. Add wine vinegar and cook until liquid is almost absorbed (about 10 minutes total). When cooked, remove from pan and add to mixing bowl.

Add pulled chicken to mixing bowl and combine.

To prepare vinaigrette: Combine all ingredients except oils. Whisk in oils.

Pour vinaigrette over chicken mixture until well coated. Place on salad greens. Garnish with optional caper berries. Serve at room temperature.

Pearl Pasta with Roasted Vegetables

Great Summer Recipe. Thanks Meredith!

Serves 4 as a side dish

1/2 C. Zucchini, diced
1/2 C. Yellow Squash, diced
1/2 C. Tomato, diced
1/2 C. Carrot, diced
1/2 C. Leeks, diced
1 T. Orange Juice
1 t. Fresh Thyme Leaves
1 T. Balsalmic Vinegar
1 t. Kosher salt
1/2 t. Pepper
2 T. Extra Virgin Olive Oil
1 C. Bella Cucina Pearl Pasta
2 C. Chicken or Vegetable Broth
1 C. Toasted Pine Nuts
2 T. Parmesan Cheese

1 Preheat oven to 350. Toss vegetables with orange juice, thyme, vinegar, salt, pepper, and olive oil until well coated.

2 Roast in the oven for 35- 40 minutes or until soft and caramelized. Remove from oven.

3 In medium saucepan, bring pearl pasta and broth to a boil for two minutes. Turn off heat and let sit on warm burner for 20 min, or until broth is absorbed.

4 Toss pasta with roasted vegetables, pine nuts, and Parmesan cheese. Serve warm, cold, or at room temperature.