I have been making this recipe for years, and it is my boyfriend’s favorite. It’s super simple to make, tastes amazing, and I get rave reviews every time I serve it! Brussels sprouts are in season right now, so you can get beautiful sprouts at any local farmer’s market. I was able to find them fresh still on the stalk, and I could not have asked for a better quality vegetable. I hope you enjoy!
1 pound Brussels sprouts, trimmed and halved
Preheat oven to 375 degrees F.
Place chicken in an 11x9 glass baking dish and coat with salt and pepper.
Cut each lemon in half and squeeze juice into a medium bowl. Place the squeezed lemons inside the chicken cavity with the onion pieces. Secure legs with kitchen twine.
Combine dressings, balsamic, and garlic with lemon juice and whisk to combine. Pour over chicken, cover loosely with tin foil, and bake at 375 degrees F for 45 minutes, basting occasionally.
Remove chicken from oven and remove foil. Baste chicken again, then add Brussels sprouts surrounding the chicken. Bake at 375 degrees, uncovered, until chicken has reached internal temperature of 160 degrees F and Brussels sprouts are tender.
Rosemary is one of the herbs that I cannot cook Thanksgiving dinner without. I am always stocked up on fresh rosemary for the holidays, but also keep dried whole and dried ground leaves in my pantry for a few reasons. The dry rub for my Thanksgiving turkey always contains dried ground rosemary, whereas I tend to use the fresh version in my gravy and stuffing. Holidays aside, rosemary is most commonly found in meat marinades. Who would have known that the combination of rosemary and marinating would have a scientific explanation?
While pears are still in season, I wanted to experiment with a pear pizza. I know the flavor combinations may sound a little strange, but they really work! Give this recipe a try and experience something both unique and delicious.
Preheat oven to 400 degrees F.
6 oz. prosciutto, cut or torn into pieces
5 oz. goat cheese
Preheat oven to 400 degrees F.
Heat 1/4 cup oil in a large sauté pan over medium heat. Add onions and let cook 10 minutes, stirring occasionally until slightly browned. Reduce heat to low, and add sugar and salt and stir to coat. Cook 25 minutes until caramelized, stirring occasionally, then add rosemary and stir to coat. Cook 5 minutes, then remove from heat.
Brush remaining tbsp. of oil on pizza crust. Spread caramelized onions and arugula evenly, then top with pears, prosciutto, and goat cheese dollops.
Bake for 15-20 minutes, until edges are browned and pears are cooked.
Let sit for a few minutes before cutting, then serve immediately.
Once again featuring seasonal ingredients, this hearty stew is the perfect mix of savory and sweet. The flavors of all the ingredients blend together to create a spin on a comforting classic, and is easy and quick enough even for a busy weeknight. Serve your family a full serving of vegetables and protein in this delicious stew tonight!
Autumn Harvest Pumpkin and Beef Stew
1 tbsp. salt, or to taste
1 cup dry red wine, such as pinot noir
2 cups red potatoes, cut into 2-inch cubes
2 cups baby carrots
6 cups vegetable juice
2 cups pumpkin, cut into 2-inch cubes
2 cups fresh corn, cut off the cob
1/4 cup chopped fresh cilantro