1. CAPRESE CHICKEN
4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste
Salt and pepper both sides of the chicken breasts and set aside.
In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil. Set aside.
Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
Lastly, drizzle with a splash of balsamic vinegar and serve immediately.
2. ROASTED BRUSSEL SPROUTS WITH BALSAMIC VINEGAR AND HONEY
1½ lbs brussels sprouts, halved
3 tbsp olive oil
¾ tsp kosher salt
½ tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey (if you use Village Batch Balsamic w/ Wildflower Honey I would use 1 tsp)
Preheat oven to 425°.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
3. ROASTED BUTTERNUT SQUASH WITH FETA, BALSAMIC & HONEY
1 butternut squash (1.3lbs)
3 tablespoons oil
2 tablespoons sesame seeds
3 tablespoons honey
1 tablespoon balsamic vinegar
50g/1.7 ozs feta cheese, crumbled
1/2 teaspoon chili flakes
salt and pepper to season
Preheat oven to 410F. Line a baking tray with baking parchment. Peel the squash and cut into bite sized cubes. Remove the seeds.
Toss the squash cubes in the oil and bake for 20 minutes.
Remove from the oven and toss with sesame seeds. Put back in oven for 10 minutes and roast.
Drizzle with honey, balsamic vinegar, feta and chilli flakes. Season with salt and pepper. Serve hot or cold.
4 . BALSAMIC ROASTED CARROTS
1 pound baby carrots
4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon sunflower seeds
3 tablespoons fresh thyme
Preheat the oven to 400 degrees F.
On a baking pan, mix the carrots with the extra virgin olive oil, half of the balsamic vinegar, salt and pepper.
Roast for 15 minutes in the preheated oven.
Take out the carrots, shake the pan to move the carrots then add the remaining balsamic vinegar and the sunflower seeds
Roast for another 5 minutes or until they are tender.
Garnish with the fresh thyme.