My Chef Lara is happy to be demo’ing at the RI Home Show today in conjunction with RI Kitchen and Bath. Below are the two recipes we will be displaying at 5pm and at 6:30pm. Come out and see us and get a taste of these two great recipes!
Warm Farro Salad with Spinach and Mushrooms
Ingredients:
- 1 cup farro, uncooked
- 3 cups vegetable broth
- 2 Tbsp olive oil
- 1/2 pcs red onion, thinly sliced
- 8 oz crimini mushrooms, thinly sliced
- 1 1/2 Tbsp minced garlic (or more to taste)
- 1/2 tsp dried thyme
- 2 cups baby spinach, packed
- 1/4 tsp red pepper flakes (or more)
- salt and pepper to taste
- 2 Tbsp parmesan cheese
Instructions:
1 Place vegetable broth in a saucepan and bring to a boil. Add farro and stir. When it comes back to a boil lower the heat to a simmer and cover with a lid. Simmer until tender, about 25 minutes.
2 In a medium skillet over medium heat, add 1 Tbsp of olive oil and saute the red onions for 3-4 minutes, stirring so the onions to not brown. Remove the onions to a small plate or bowl, set aside.
3 Add 1 Tbsp of olive oil and saute the garlic and mushrooms together for 3-4 minutes. Add the dried thyme, baby spinach, red pepper flakes. Continue to cook until the spinach just starts to wilt down, about 3 minutes. Add the red onions back in along with the farro, parmesan and salt and pepper. Heat everything through. Serve warm.
Ready to eat. Enjoy!
Lemon, Garlic and Rosemary Chicken
Ingredients:
- 1/4 cup extra virgin olive oil
- 2 pcs medium garlic
- 1 Tbs finely minced fresh rosemary
- grated zest and juice from 1 lemon
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 lbs boneless skinless chicken breast, cut into 3/4 in pieces
- kosher salt, freshly ground black pepper
- 2-3 Tbsp extra virgin olive oil, for basting
Instructions:
1 Combine olive oil, garlic, rosemary, lemon zest & juice, salt and pepper in a medium size bowl. Stir well to combine.
2 Cut up chicken and place it into a Ziploc bag. Add the marinade and massage bag with your hand to work the marinade into the chicken. Refrigerate for one hour.
3 If using wooden skewers, soak them in water while the chicken is marinating.
4 Remove chicken from refrigerator after one hour. Thread the chicken onto 6-8 10-inch skewers leaving space for holding at the ends of each skewer. Discard the marinade. Sprinkle the chicken lightly with kosher salt and a bit of freshly ground black pepper.
5 Pre-heat the grill to medium, about 350 degrees.
6 Oil the grill grates well. Grill skewers for 15 to 20 minutes at 350 degrees, or until chicken is firm to the touch. The internal temperature should be 160 degrees. Turn skewers occasionally and baste lightly with olive oil.
7 Garnish with more finely chopped fresh rosemary and parsley, if desired.
Ready to eat. Enjoy!
