Here we make a warm sherry-mushroom dressing to toss over bitter greens. The dressing wilts the greens until they are just tender.
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
3 tablespoons dry sherry
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups bitter salad greens, such as frisee, arugula or baby dandelion greens
2 tablespoons grated Parmesan cheese
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.
Ingredients
Chicken
4 boneless, skinless chicken breast halves (1-1 1/4 pounds)
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil
Sauce
1/2 pound cremini or baby bella mushrooms, wiped clean and thinly sliced (2 1/2 cups)
1 small leek, trimmed, washed (see Tip) and thinly sliced (3/4 cup)
1/2 cup dry white wine or vermouth
3/4 cup reduced-sodium chicken broth
1 teaspoon cornstarch
1/3 cup reduced-fat sour cream
3/4 teaspoon Dijon mustard
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.
Ingredients
Crust
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% cottage cheese
1/4 cup canola oil
1/4 cup 1% milk
1 1/2 teaspoons sugar
1 egg mixed with 1 tablespoon water for glaze
Filling
1 tablespoon extra-virgin olive oil
2 cups sliced leeks (about 2 large) (see Tip)
12 ounces cremini or baby bella mushrooms, wiped clean and sliced (6 cups)
1 large egg
1/3 cup reduced-fat sour cream
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup chopped scallions
1/4 cup chopped fresh parsley
