Sicilian Chicken with Green Olives, Capers, and Lemon

from SUN BASKET Ingredients Two 6-ounce boneless skin-on chicken breasts 1 or 2 shallots 3 ounces green olives 1½ tablespoons capers 1 lemon Fresh flat-leaf parsley 2 tablespoons unsalted butter (optional) ½ pound baby spinach Instructions 1.Cook the chicken Pat the chicken dry with a paper towel; season generously with salt and pepper. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin side …

Lettuce-Wrapped Salmon with Lemon-Dill Mayo

From Sun Basket

Ingredients

  • 2 lemons
  • Fresh dill
  • 1 red onion
  • 1 cucumber
  • ¼ cup Primal Kitchen paleo mayonnaise
  • ½ teaspoon Aleppo chile flakes (optional)
  • Two 6-ounce wild Yukon River salmon fillets
  • 1 head baby iceberg lettuce
  • ¼ pound Roma tomatoes

Instructions

  1. Prep the lemon-dill mayo and cucumbers
  • Zest 1 lemon and juice half, keeping the zest and juice separate; cut half into wedges for garnish. Juice the remaining lemon. (The juice will be divided between the lemon-dill mayo and the cucumber.)
  • Coarsely chop the dill. Divide into two equal portions, one for the lemon-dill mayo and one for the cucumbers.
  • Peel and thinly slice the red onion.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber lengthwise into quarters, then crosswise into 2-inch pieces.

In a small bowl, stir together the mayonnaise, lemon zest, 1 tablespoon lemon juice, and half the dill; season to taste with salt and pepper.
In a medium bowl, stir together the onion, cucumber, remaining lemon juice and dill, and as much Aleppo chile as you like. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

 

2.  Cook the salmon

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness. Transfer to a plate.
While the salmon cooks, prepare the lettuce and tomatoes.

 

3.  Prep the lettuce and tomatoes

  • Trim the root end from the iceberg lettuce; separate the leaves.
  • Cut away the core from each tomato; cut the tomatoes into ¼-inch-thick slices.

4.  Serve

Transfer the lettuce leaves to individual plates and top with the tomato slices, salmon, and as much lemon-dill mayo as you like. Serve the cucumber and lemon wedges on the side.

Moroccan Chicken Wings with Bok Choy Slaw

From Sun Basket

INGREDIENTS:

  • 1¼ pounds chicken wings
  • 1 tablespoon coconut oil
  • Moroccan spice blend (ras el hanout – sumac – granulated garlic – black pepper)
  • 1 or 2 heads baby bok choy
  • 2 or 3 red radishes
  • ¼ cup roasted cashews
  • 1½ ounces shredded carrots
  • Sesame dressing (sesame oil – coconut vinegar)
  • 1 lime
  • Fresh cilantro

Instructions

1. Roast the chicken wings

Heat the oven to 450°F.

  • Pat the chicken wings dry with a paper towel; season generously with salt.

In a small sauce pot over medium heat, warm the coconut oil until hot but not smoking.
In a medium bowl, toss the chicken wings with the coconut oil and Moroccan spice blend until evenly coated. On a sheet pan, arrange the chicken wings in a single layer. Roast until the skin is browned and the wings are cooked through, 25 to 30 minutes.
While the wings roast, prepare the slaw.

2. Make the slaw

  • Trim the root end from the bok choy; cut the bok choy in half lengthwise, then into ¼-inch-thick strips.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Coarsely chop the cashews.

In a large bowl, combine the bok choy, radishes, cashews, and carrots. Add the sesame dressing and toss to coat. Season to taste with salt.
When the wings are almost done, prepare the garnishes.

3. Prep the garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.

4. Serve

Transfer the chicken and slaw to individual plates, garnish with the lime wedges and cilantro, and serve.

Chef’s tip Cook the chicken wings on a sheet pan lined with a rack for deliciously crisp, golden brown skins. Line the sheet pan with aluminum foil to make cleanup a breeze.

Steak and Chermoula with Roasted Vegetables and Pesto

From Sun Basket

INGREDIENTS

  • ½ pound broccoli crowns
  • 1 cup grape tomatoes
  • Two 6-ounce top sirloin steaks
  • Fresh flat-leaf parsley
  • Fresh cilantro
  • 1 lime
  • Chermoula spice blend (coriander – cumin)
  • Sun Basket basil-walnut pesto (basil – walnuts – baby arugula – fresh garlic – olive oil – salt)

Instructions

  1. Roast the vegetables

    Heat the oven to 400ºF and cut the broccoli crowns into long florets
  2. Cook the steaks – pat the steaks dry with a paper towel and season with salt and pepper. In a large frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well-browned, 6 to 8 minutes for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes.
    While the steaks cook and rest, prepare the chermoula and dress the vegetables.
  3. Make the chermoula and finish the vegetables

    • Strip the parsley leaves from the stems; coarsely chop the leaves.
    • Coarsely chop the cilantro.
    • Zest and juice the lime.

    In a small bowl, stir together the parsley, cilantro, lime zest, 2 teaspoons lime juice, chermoula spice blend, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
    In a medium bowl, toss the roasted vegetables with as much basil-walnut pesto as you like. Season to taste with salt and pepper.

  4. Serve

    Transfer the steaks and vegetables to individual plates. Top the steaks with the chermoula and serve with any remaining basil-walnut pesto.

Salmon with Spring Vegetables and Piquillo-Almond Salsa

From Sun Basket

INGREDIENTS:

  • ¼ cup sliced almonds
  • 1 Persian cucumber
  • 1 ounce roasted piquillo peppers
  • 1 lime
  • Sun Basket mint-cilantro chutney base (mint – cilantro – olive oil – ginger – garlic – garam masala – salt)
  • 1 or 2 carrots
  • 3 ounces sugar snap peas
  • ½ teaspoon coriander
  • Two 6-ounce skin-on wild Yukon River salmon fillets

INSTRUCTIONS:

  1. Toast the almonds

    Heat the oven to 300ºF.
    On a sheet pan, spread the almonds in an even layer. Toast in the oven until lightly browned and fragrant, 10 to 12 minutes. Transfer to a plate to cool.
    While the almonds toast, prepare the chutney.
  2. Make the salsa and mint-cilantro chutney

    • Trim the ends from the cucumber; cut the cucumber lengthwise into ¼-inch-thick slices, then crosswise into ¼-inch pieces. Set aside for the salsa. Scrape off any seeds from the roasted piquillo peppers; finely chop the peppers.
    • Juice the lime (the juice will be divided between the salsa and the chutney).

    In a medium bowl, stir together the cucumber, piquillo peppers, almonds, 1 tablespoon lime juice, and 1 tablespoon oil. Season the salsa to taste with salt and pepper.
    In a small bowl, stir together the remaining lime juice and the mint-cilantro chutney base.

  3. Cook the carrots and snap peas

    • Scrub or peel the carrots and trim off the tops; cut the carrots on the diagonal into ¼-inch-thick slices.

    In a medium frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the carrots and cook, stirring occasionally, until just starting to soften, 2 to 4 minutes. Add the sugar snap peas, season with salt and pepper, and cook until just tender, 2 to 3 minutes. Stir in the coriander and cook until just fragrant, about 30 seconds. Transfer to a plate. Do not clean the pan.

  4. Cook the salmon

    • Pat the salmon dry with a paper towel; season generously with salt and pepper.

    In the same pan used for the carrots, over medium-high heat, warm 1 tablespoon oil if dry. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.

  5. Serve

    Transfer the vegetables to individual plates and top with the salmon. Dollop the vegetables and salmon with the chutney, top with the salsa, and serve.

    Chef’s Tip If you prefer to have all of your ingredients at the ready before cooking, feel free to complete the blue prep steps before toasting the almonds.