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Peaches n’ Chicken + Kombucha Cherry Green Beans for the Virtual Progressive Dinner

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main dish lilly's table

We are over halfway through the Virtual Progressive Dinner and I hope you enjoyed the Seasonal Veg Head’s gorgeous drinks: Watermelon Rum Fizz and the Peach Cucumber Basil Infused Water.

After those opening drinks, Laughing Lemon Pie shared a luscious Ratatouille Crostini with Goat Cheese, which is the perfect bite of summer to tantalize our appetites.

Yesterday, Nourish Real Food presented her lovely Grilled Halloumi & Zucchini Salad. Check out this salad that serves perfectly as a salad course or main dish.

Today, I am going to share a simple dish with barely any ingredients, which means you will want to start with the highest quality chicken and the most delightful peaches or nectarines that you can find.

Chicken on the grill is quintessential summer. Add some grilled corn, a salad or more and you have the easiest summer cookout. This recipe adds just one simple layer of luscious flavor with one of my favorite fruits of the season.

In my Rocky Mountain state, we wait breathlessly for our Palisade Peaches that we claim are better than the famous Georgia peach. By no means is a contest required, but having nearly local access to the juiciest, packed with aroma stone fruit makes me pretty darn happy. Find the best stone fruit that you can for this dish. This may be peaches, nectarines or this time of year cherries are more likely.

Speaking of cherries! I made this simple dish that could happen on the grill or in the oven. My children actually ate three servings each! The sauce was insanely simple to blend up with a few ounces of kombucha (or substitute water + vinegar) a drizzle of honey and a small handful of cherries. Meanwhile, green beans were roasted after being tossed with olive oil, salt and pepper. Then five minutes before they were done, I tossed the green beans with the sauce and even more cherries.

Seriously, my children were addicted and fought over the last few green beans much to our surprise.

Continue the Virtual Progressive Dinner on Friday, by tuning into Lynn with Order in the Kitchen as she presents a dessert that will take us throughout the entire summer.

 

peaches n' chickenPeaches n’ Chicken

Plan on about 3/4 pound of chicken including the bones and one peach per serving. Ask your butcher to help cut your chicken in half or simply buy your chicken in your favorite parts. 

1 Bone-in Chicken, cut in half + spine removed or your favorite pieces with the skin + bones still on
2-4 peaches, depending on the number of servings
1-2 teaspoons salt
freshly ground black pepper

Heat a grill on high until the griddle is piping hot. Cut the chicken in half, along either side of the spine if not already done by a butcher. The spine can always be used to make chicken broth. Alternatively, if the chicken is cut into pieces that works too.
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Season the chicken generously with salt and pepper, creating a thin, even layer. Reduce the grill to medium-high heat. Place the seasoned chicken skin side down first on the grill for about 8-12 minutes until golden on the under side.

Meanwhile, thinly slice the peaches and place in a cast iron or another oven safe skillet or baking dish. Arrange them as the picture shows, slightly overlapping in a fan.

Flip the chicken over and sear on the other side for about 5-10 more minutes just until the chicken is seared and golden. It should not be cooked through the center yet. Place the chicken on top of the arranged peaches and return to the grill, covered. Alternatively, place in the oven set to about 350. When the chicken is about 170 degrees the dish is done cooking. Remove from the oven and cover with foil or a lid. Allow the chicken to continue to come up in temperature for about 5 minutes.

Serve the peaches + juice on top of the chicken.

Kombucha Cherry Green Beans

1 pound green beans
1 tablespoon olive oil
1/2 pound cherries
1/2 cup kombucha OR 1/4 cup vinegar + 1/4 cup water (red wine or apple cider vinegar are ideal)
1 teaspoon honey, or your preferred sweetener, more to taste, if desired
salt + pepper to taste

Heat the oven to 375 or a grill over high heat. Trim the green beans on each end, toss with the olive oil and sprinkle generously with salt and pepper. Spread on a baking sheet and place in the oven or the grill for about 10-15 minutes until they start to become tender.

Meanwhile, place about 8 cherries in a blender with the kombucha or the vinegar + water. Blend up until smooth, drizzle in the honey, adding more to your desired taste. Add a pinch of salt + pepper.

Cut up the remaining cherries.

Once the green beans are nearly done, toss with the cherry sauce and the remaining cherry pieces. Place in the oven/grill and bake for 5-10 more minutes until the cherries are slightly tender and the sauce is starting to stick to the green beans.

Serve together as the main course!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

progressive dinner pic-2

Please note, Nourish Real Food and this main course switched days as I had a family emergency. Remember to check out all of the beautiful courses in the Progressive Dinner!

Creamy Grilled Peach Pasta Salad

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grilled peach pasta overhead shot

This recipe is a mouthful of a name, but in reality it is just a toss of yogurt dressing, pasta, caramelized onions and my favorite fruit for grilling: peaches. I realize peach season is rapidly coming to a close, but this is the recipe to try when you have some funky sad looking peaches that need to be a bit more revived into some goodness.

This pasta salad came to existence when long time Lilly’s Table subscriber and uber-talented photographer Lynn Townsend did the best swap ever with me.

You see, last year, Santa decided I needed a new camera. While I fully understand that a camera does not make a good photographer, I was secretly hoping for dramatic improvements in my photos. Certainly in many ways the photos were getting better, but it became clear I needed someone to hold my hand a bit more as this camera was a lot to figure out.

Earlier last year, Lynn photographed our darling sweet boy as an infant and us, too. Recently, I asked if she would be interested in a cooking lesson in exchange for a photography lesson, she did not hesitate to say yes.

It was such fun! We started by caramelizing onions. Then we made Socca (a recipe I promise will be coming sooner rather than later). And we made these Zucchini Meatball Skewers. Juliette came and assisted with the yogurt dressing for the pasta salad. Then we grilled up the peaches. I hope Lynn picked up a few tricks, because she was so generous with all that she shared with me including a handy-dandy list of notes that I am keeping in my kitchen for reminders.

zucchini meatball skewers

It also made me realize how I really could use a few extra hands to manage making dinner, photographing dishes, setting the table, bouncing light, figuring out the shadows and more. With any luck, I might be able to start training the four year old to be my photography assistant. 😉

At least this pasta salad is simple enough. It is recipes such as these that keep my family happy and my sanity in check. Lately, I have had a rule goal of starting dinner by 3pm. I realize this isn’t possible for everyone, but if you have a babe on your hip as I usually do, starting a “30-minute meal” 3 hours ahead is my best advice. Distractions are reality. When I plan for them I am a bit less crazy.

In the case of this recipe, I caramelize the onions while doing the morning/lunch dishes. Whip up the dressing and store it in the serving bowl in the fridge until close to dinner. Boiling the pasta and grilling the peaches can happen ahead as well, but since those take about 15 minutes or less I usually just do them right before dinner.

What 30-minute dinners do you like to make over the course of the day?

grilled peach close up

Creamy Grilled Peach Pasta Salad
(Serves about 4)

1 onion, minced fine
1/2 cup extra virgin olive oil, divided
1 tablespoon dijon mustard
1 tablespoon white wine vinegar, or lemon juice
1 tablespoon honey
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1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound pasta, such as rotini, penne, whatever is a bit compact & makes you happy
2 peaches, cut in half and pit removed
1/2 cup fresh basil
1/2 cup feta crumbled (or your favorite nuts, such as walnuts or sliced almonds)

Place the minced onions in a dry skillet over medium heat. Once the onions are sizzling and just barely starting to stick to the pan, reduce the heat to low and add a splash of water. Let the onions continue to cook, tossing occasionally until they start to attain a slightly golden color. Once they appear evenly and lightly golden, add a splash of olive oil and sizzle for a few more minutes. Caramelizing the onions can take a while, so start it and then prepare the other ingredients alongside, just checking on the onions as needed. (Alternatively, see my advice above for making this in parts throughout the day!) Lower the heat if the they appear to get too crispy and add a splash of water as needed if they are sticking too much.

Meanwhile, place a big ol’ pot of water on the stove to boil.

In the salad bowl, add the dijon, white wine vinegar, honey and greek yogurt. Whisk it altogether. Continue whisking and slowly drizzle, drop by drop, half of the olive oil until the dressing is thick and luscious and evenly combined. Season with a couple of pinches of salt until it tastes delicious.

Pour the dry pasta into the boiling water and cook according to the package directions usually about 6-10 minutes until the pasta is el dente.

Meanwhile, heat up your grill pan on high or your oven at about 400. Pour the remaining olive oil in a shallow bowl. Dip the peaches into the oil and coat on both sides. Sprinkle a pinch of salt and pepper on each side, too.

To Grill: Reduce the grill heat to medium-high heat. Sear the peaches on the cut side down for about 5-8 minutes until marks appear. Reduce the heat if the peaches are searing too quickly. Flip over and sear on the round side until the bottoms are just a bit dark and the peaches are sizzling.

Oven: Spread the peaches on a baking sheet and roast for about 10-15 minutes until the edges are getting a bit of color and they are slightly sizzling. You can flip them over half way through, but if you forget, no worries.

Drain the pasta once it is the perfect el dente texture and shake it dry. You can leave it warm (my preference) or cool it down if desired. Toss the pasta in the dressing until it is evenly coated.

Roughly chop the peaches and add to the dressed & coated pasta. Add the feta or nuts and the basil. Fold everything together very gently.

It will store for a week or more… but most likely you will gobble it up sooner!

Cook seasonally. Eat consciously. Celebrate food,

Chef Lilly

Mint Almond Cherry Salad

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Mint Cherry Almond Salad

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing, perching and imagining the possibilities that became precious in my heart.

Typically we would pick as many of the wee fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing and perching and imagining the possibilities of living in a tree that became precious in my heart.

Typically we would pick as many of the little fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

Another memory during that time was the abundance of mint lining the side of our house. That mint in my parent’s yard, having been periodically pruned into submission, is not going away anytime soon. I embrace the memories of attempting mint sun tea and brushing against the bush accidentally only to be coated by the loveliest of smells. I like to think it was the combination of these two memories that made this salad come together.

While visiting my childhood home, I must have been longing for that tree. Thankfully, Washington is abundant with cherries and my parent’s yard is flush with mint. This salad soon took form and became a way to channel my sweetest, youngest days.

My original intentions were to create a cream-y-ish vegan dressing, not too sweet, that would play well with fruit. So it starts with what is basically a thick almond milk and ends with a slight emulsification of the olive oil. Play around with this salad, try a stone fruit that is more abundant for you this time of year or maybe one that bursts with memories: apricots, nectarines, peaches, pluots, and more.

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1/4 cup water
1/4 cup mint
1/8 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon honey, optional
4 cups lettuce, wash, dried and torn into pieces
1 cup cherries, sliced, halfed and pitted

Place half of the almonds in a blender with the water. Whirl around until smooth. Add the mint, lemon juice, salt and pepper. Blend until thick and evenly combined. Slowly drizzle in the olive oil while blending at a very low speed. Avoid blending it too long as it can cause the delicate oil to become bitter. Taste. Add the honey if it could use a touch of sweetness (we usually skip it).

Tear the salad greens into pieces and spread into one large or individual salad bowls. Drizzle on the dressing, the remaining almond slices and a sprinkle of the cherry halves.

Now, your turn… Which stone fruit holds the most memories for you?

Cook seasonally. Eat consciously. Love well,

Chef Lilly

Day 50: Sugar Free Challenge and Peaches n’ Cream

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photo-140For this 50th day of blogging, I am most excited to tell you about the Sugar Challenge my family and I have taken on for the last three weeks. Here I posted about the first day of the challenge, but I have yet to tell you why and what we are doing.

This past year, I have had an internal debate about whether I am addicted to sugar or not. Stress, pregnancy, and some health frustrations all pointed in the direction of my needing to eliminate sugar, but deep inside my inner brat screamed “I wanna COOKIE!”

I noticed I wasn’t alone in demanding sugar treats. Most of us in the family, spent the evenings looking for a sweet way to end the day: a bit of chocolate, ice cream, the occasional cookie. At the start of the day, drizzling on honey or maple syrup, whipping up scones, buying pastries or pouring a bowl of sweet granola was common around here. Nut Butter & Jam sandwiches were also quite popular- anytime of day.

Starting with asking Lulu and Xerxes, we agreed we could do it! We would give up sugar. But, adding merely three years old Juliette to the mix was a bit more of a question. The more I considered the possibility the more I realized how much we relied on sugar to get all of us including her, through the day. “Get in the car and we can go get ice cream.” “Please be quiet and you can have this cookie”. UGH! What if we didn’t have sugar to even offer her? At the very least we would have to figure something else out. Right?!

So, I had a chit-chat with Juliette a few days before we started the challenge and we discussed what contained sugar, what did not and why we needed a break. I still wondered the best strategy for those times when she is offered candy. Man, people love giving kids candy! And I am totally not talking about strange creepy men pulling over in vans. Rather, I am talking about her dance teacher or the super cute nice guys at the liquor store who are so charmed by her patience as I search through Argentine wines. Considering the teeny-tiny lollipop they all love giving her, I was fine discussing with her that they do have sugar in them, but still letting her have them since it was a gift from a nice person. The last thing I need to do is give her some crazy disfunction where sugar becomes the forbidden fruit that she has to devour in hysteria. Growing up in a semi-hippie style, I have seen this happen and it ain’t pretty. A casual lollipop sends the message that this is a real rarity and not a daily treat. And most importantly, Mama doesn’t eat them or give them to her. Only nice random *trusted* people do. UGH. Oh- the challenges of raising children… in this sugar obsessed family society we live in.

Overall, we all seem to be doing well with the challenge. If anything, Juliette’s 1-2 times per week lollipop may put her in the category of cheating less than the adults who, I swear, are even more exposed to sugar outside the home. I just found out about how Lulu  (aka Sharon, my fabulous Mother-in-Law) cheated a bit with a bite of brownie as she wrote in her blog. Of course, she says nice things about me, so I forgive. And Xerxes also seems to bump into the challenge more frequently than Juliette and I do. Although, I did eat a few dried apricots recently at a friend’s house. They were damn good. I can’t wait to get back to eating those.

The other challenge of the challenge was finding a challenge that we could actually swallow. (Challenging sentence, eh? Oh, this is out of control. I’ll stop.)

There was one big and popular sugar challenge that has a slight Palio twist to it, but they appeared to allow a few non-sugar sweeteners such as Xylitol and Stevia. I don’t eat those really normally, we are more into honey & maple syrup as sweeteners, but my focus for this challenge was to really say good-bye to sweetness for awhile, including the arguably natural ones.

The popular challenge also said no fruit. I completely understand giving up juice and dried fruit as they have been processed and no longer contain the fiber or juice that aid in digesting them, but giving up fresh, nutrient packed whole fruit seemed silly to me. Especially for a toddler and nursing mother. Lulu and I found other challenges and decided to mix the best of all of them into our own challenge that we would do as a family for six weeks. We saw them ranging from 21 days to 8 weeks, which made 6 weeks seem rational.

Here are the basics:

No More: 
Sugar or processed syrups
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Honey
Agave Nectar
Natural or scary artificial sweeteners
Dried Fruit
Juice

Okay, in moderation:
Whole Fruit
Alcohol
Frozen Fruit & berries

Fresh fruit has been getting us through the tough days when our inner voice whines for sweetness. For the photo above, we simply whipped cream with a splash of almond extract and piled it high with sliced Colorado peaches. Delight.

After writing this post, Juliette, Xerxes, and I went to a birthday party. The Mom, a dear friend makes beautiful healthy cuisine and knows how to splurge to make a gorgeous dessert. We couldn’t resist and had to eat the Lemon Cake. It was heavenly, because let’s face it, when sugar is given a dose of time and love it can be out of this world. It did taste incredibly sweet, but if I had to cheat, it would only be with something so lovely and divine. Today is exactly half way through. I am looking forward to getting back on track with the challenge. Honestly, today’s experience made me aware that maybe as a family we could collectively give up sugar within these walls, but still make cookies for a friend who needs cheering up or enjoy a treat that is given to celebrate a year of living!

We shall see where this challenge takes us. So far so good!

Cheers,

Lilly