![]() ![]() Wash and dry the leaves, then transfer to a large bowl. While the squash roasts, use your hands to strip the kale leaves from the stems, then cut leaves crosswise into ¼-inch-wide ribbons. Roast on the bottom rack until the squash is tender and lightly browned around edges, 15 minutes (I don't even bother turning it, preferring to get one side as dark as possible). Season both sides with salt, then arrange in a single layer. Transfer the squash to a large rimmed baking sheet and drizzle generously with oil, turning to coat. Starting at the neck end and continuing to the belly end of the squash, cut squash crosswise into ½-inch-thick rounds, then scoop out the seeds with a spoon. ![]() Preheat the oven to 500 degrees with a rack in the lowest position. Ingredients 1 1/2 pounds butternut squash 1⁄3 cup extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt, plus more for seasoning 1 bunch Tuscan kale 1 tablespoon unseasoned rice vinegar 1/4 cup untoasted sesame seeds 1/4 cup hulled sunflower seeds 1/2 teaspoon mustard seeds (any color) 3/4 teaspoon crushed red pepper flakes 3/4 cup Greek yogurt Placing the baking sheet at the bottom of the oven puts it closest to the heat source, which helps the squash roast super quickly. I usually don't peel the squash, but if the skin feels especially thick or waxy to you, take it off. The grounding nature of butternut squash and sturdy greens, along with the crunch of the seeds and belly-warming spices in this dish, never gets old. I don't know what it is about green and orange foods together, but it's a combination I always crave when I want to eat well, especially in the colder months. 15-Minute Roasted Squash with Spicy Greens and Yogurt Use sherry vinegar instead of red wine vinegar. Half a red onion can replace the shallot. A chopped large tomato or two can replace the cherry tomatoes.Īt Home Salt and pepper Shallot Garlic Olive oil Red pepper flakes Red wine vinegar Basil, dill, tarragon, or parsley can replace the chives. Spin It This works with 4 boneless, skinless chicken thighs or pork medallions. Spoon burst tomato sauce over chicken cutlets.įrom the Market Chicken breasts Chives Cherry tomatoes Using the back of the spoon, gently smash tomatoes until they split open and release their juices (don't flatten them, simply encourage them to burst), then cook until slightly saucy, 2 minutes more. Add the tomatoes and cook, occasionally stirring, until their skins start to shrivel, 4 minutes. Season with salt and a pinch of red pepper flakes. Add the garlic and shallot and cook, stirring, until the shallot is translucent and garlic is starting to turn light golden brown, 1 to 2 minutes. Lower the heat to medium and add the remaining 2 tablespoons of oil. ![]() ![]() Turn cutlets and cook until light golden brown on second side and just cooked through, 1 to 2 minutes more. About halfway through, lift up the cutlets from one corner and let oil flow underneath, then place them back down. Press down on the cutlets firmly with a spatula to ensure the chicken is making good contact with the surface of the pan, then cook, undisturbed, until the underside is deep golden brown and there is a thick band of cooked flesh around the edge, 4 to 6 minutes. Add 3 tablespoons of oil, then place the chicken in the skillet. Thinly slice the shallot into rings, thinly slice the garlic cloves, and thinly slice the chives. Place them between two sheets of waxed paper or plastic wrap and, using a rolling pin or meat mallet, pound them out to about ¼ inch. Pat the chicken breasts dry and season both sides with salt and black pepper. Ingredients 2 boneless, skinless chicken breasts (10 to 12 ounces total) Kosher salt freshly ground pepper 1 large shallot 3 garlic cloves Handful chives 5 tablespoons extra-virgin olive oil, divided Pinch of crushed red pepper flakes 2 cups cherry tomatoes (12 ounces) 2 tablespoons red wine vinegar If you go a tiny bit over, the bright and juicy tomato pan sauce will camouflage your mistakes. Cooking them almost all the way through on one side will result in a chewy crust and superlative browning, and prevents the chicken from overcooking. But when they're good, they bring power to the paillard. They're quite lean-which is what some people love about them-and that's exactly what can cause them to be bland and dry. Andrea Gentl, Martin Hyers/"That Sounds So Good"ĭespite their enduring popularity, boneless, skinless chicken breasts can be very disappointing. ![]()
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