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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Butternut squash done two ways

BT Toronto | posted Wednesday, Oct 30th, 2013

butternutsquashsoup-featured

Butternut squash soup

Yields: serves 6-8

Ingredients:

  • 2 butternut squash peeled and seeded (use one for the soup and save the other for P2)
  • 2 granny smith apples, peeled and cored
  • 2 red onion, peeled
  • 2 tbsps olive oil
  • salt and pepper to coat for roasting and some for seasoning at end
  • 1/2 tsp curry powder
  • 3 cups chicken or vegetable stock

Method:

  1. Cut the butternut squash, onions and apples into 1-inch cubes (approximately the same size so they cook in the same time).
  2. Place the cut squash, onions and apples on a sheet pan and coat with the olive oil and salt and pepper.
  3. Roast in the oven at 400 degrees for 20 minutes or until soft, do not burn.
  4. In a large Dutch oven or soup pot on top of the stove, add the half of the roasted butternut squash (reserve the balance for Produce 2) onions and apples, and then add the broth.
  5. Bring to a boil. Turn down to low and then mash all the vegetables with the broth together. You can use an immersion blender or a food processor till fully processed and the consistency you like.
  6. Add the curry powder and check for seasoning and add more salt and pepper if needed, serve immediately.

butternuthummus-featuredButternut squash hummus

Serves 4

Ingredients:

  • Half of the remaining Roasted Butternut Squash from Cook Once

Method:

  1. Add roasted squash at room temperature or from the fridge to your basic hummus recipe and enjoy a sweeter variation. Squash is also a great immune booster so a wonderful alternative to regular root vegetables. See our Humble Hummus recipe.

Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest

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