Chicken with Peach-Cucumber Salsa
Makes 4 servings
1-1/2 cups chopped peeled fresh peaches (about 2 medium)
3/4 cup chopped cucumber
4 tablespoons peach preserves, divided
3 tablespoons finely chopped red onion
1 teaspoon minced fresh mint
3/4 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
Instructions
For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt.
Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes.
Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Recipe from Taste of Home
Green Onion Potato Casserole
Makes 4-6 servings
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6 medium potatoes
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1 teaspoon salt
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1 cup sour cream
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6 -8 green onions, chopped with some greens
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1 cup sharp cheddar cheese, shredded
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1⁄3 cup butter, melted (you can use less)
Instructions
Peel, quarter, and boil potatoes until barely tender.
Drain, cool and grate on large side of grater.
Place in a large bowl.
Gently mix in all other ingredients, except butter.
Place mixture into a greased shallow 9×9 pan.
Top with melted butter.
Bake at 400 degrees for 30 minutes or until golden.
Recipe from Food.com
Chickpeas & Kale in Spicy Pomodoro Sauce
Makes 4 servings
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1/2 cup extra-virgin olive oil
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5 garlic cloves, thinly sliced
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One 28-ounce can whole peeled Italian tomatoes, crushed by hand
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1 1/2 teaspoons fennel seeds
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1 teaspoon crushed red pepper
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Kosher salt
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One 8-ounce bunch of Tuscan kale, stemmed and chopped
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Two 15-ounce cans chickpeas, rinsed and drained
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Torn basil and marjoram leaves, for garnish
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Finely grated Pecorino Romano, for serving
Instructions
In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
Recipe from Food & Wine