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The following article was published in our article directory on April 3, 2019.
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Healthy and Delicious Recipes

Article Category: Food and Drinks

Author Name: Giangi Townsend

These recipes can be served in the morning or during mid-morning or afternoon snack

Kale Salad
Prep time: 20 minutes

Ingredients:
FOR THE SALAD
2 bundle of kale finely chopped
4 tablespoons parsley finely chopped
3 tablespoons fresh mint finely chopped
3 green onions finely chopped
2 tablespoons pine nuts toasted
2 tablespoons parmesan cheese shaved
2 tablespoons dried cranberries
w tablespoons golden raisins
HONEY LEMON VINAIGRETTE
1 tablespoon balsamic white vinegar
7 tablespoons olive oil
salt & pepper
1 tablespoon Dijon mustard
1 tablespoon honey
2 whole lemons squeezed

Directions:
FOR THE SALAD
1. Mix the kale, parsley, mint, green onions, roasted pine nuts, golden raisins and cranberries in a large salad bowl.
2. Add the below Honey Lemon Vinaigrette and let it rest for about 15 to 20 minutes.
3. Add the shaved Parmesan cheese and serve

FOR THE HONEY LEMON VINAIGRETTE
1. In a blender or food processor, mix all the above ingredients and whisk until smooth consistency.
2. Taste to adjust the flavor.

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

Prep time: 10 minutes

Ingredients:

1/4 cup fresh lemon juice
1 medium finely chopped shallots
2 bulbs - small to medium fennel
8 Campari tomatoes
10 fresh, washed and cut in chiffonade basil

Directions:
1. In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
2.Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
3. Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
4. Put the slices in a bowl with room enough to toss them.
5.Stem the tomatoes and cut them into wedges (I remove the seeds).
6.Place them in the same bowl as the fennel and add the basil.
7. Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.

Chicken With Leeks and Lemon

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients:

1 whole boneless skin on chicken
2 medium white part only thinly sliced leeks
2 thinly sliced lemons
1 whole lemon juice
3 peeled and hard end removed garlic cloves
1/2 cup white wine

Directions:
1. Preheat oven at 375°.
2. Butter an ovenproof roasting pan. Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.
3. Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken.
4. Place in the warm oven and lower the heat to 350°.
5. Check while cooking to make sure that the lemons and leeks do not burn and baste the chicken with juices every 15-20 minutes. Add more wine if needed.
6. Once the chicken is nice and golden, 45 to 50 minutes and no more juices are running when pierced, remove from the oven and let sit covered for 5 minutes before serving.
7. Cut into 4 pieces and serve with the leeks and lemons relish.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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