4 chicken breasts
1 lb cremini mushrooms, quartered
½ red onion, thinly sliced
1 garlic clove, minced
1 tbsp fresh thyme leaves
¼ cup white wine
1 lb bag parsnips
Chicken broth
Olive oil
Salt & pepper
Peel & chop the parsnips, place in a saucepan and cover with chicken broth. Simmer, covered, until tender, about 30 minutes. Puree in the blender, adding more water or chicken broth if needed. Meanwhile, season the chicken on both sides with salt & pepper. Heat olive oil in a sauté pan to medium-high. Lightly brown the chicken on both sides then remove and set aside. Add the onions, garlic, mushrooms & thyme to the pan and sauté for 5-7 minutes, until the mushrooms begin to soften. Add the white wine and simmer for 2-3 minutes, then add the chicken back in. Cover loosely and simmer over medium-low heat for another 7-10 minutes, until chicken is cooked through. Serve the chicken and mushrooms over the pureed parsnips.
MUSHROOMS!!! Check me out in Organic Lifestyle Magazine
Chanterelle, Squash Blossom & Goat Cheese Pizza
Makes 1 pizza
10-15 Squash blossoms
2 cups Chanterelles, roughly chopped
½ cup red onion, thinly sliced
1 garlic clove, minced
8 oz crumbled unpasteurized goat cheese
½ cup basil, chopped
2 tbsp olive oil
1 package pizza dough
Sea salt and pepper
Preheat the grill to medium heat. In a skillet, heat the olive oil then sauté the onion over medium heat until translucent, about 3 minutes. Add in the garlic and chanterelles and sauté another 3-5 minutes. Gently add in the squash blossoms and sauté 2 minutes until the blossoms are just wilted. Spread out the pizza dough. Drizzle lightly with olive oil, then place on grill. Cook the first side for 3-5 minutes, until you have nice grill marks on the bottom. Remove from grill. Flip the crust over so the grilled side is up and top with the chanterelle and squash blossom sauté, then sprinkle with the crumbled goat cheese and chopped basil. Return the pizza to the grill and allow it to cook another 2-3 minutes, until the cheese is warm and the bottom crust has grill marks. Remove and let cool slightly before cutting and eating. If squash blossoms are not in season, substitute 1 zucchini, halved lengthwise and thinly sliced.
