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Prep
Difficulty
Easy
Time
Estimate
over 1 hour
Soak the dried apricots- at least 30 minutes before you start cooking or even the night before. Assemble the chicken, roast. Prepare the cauliflower and roast alongside the chicken in a separate dish. Prepare the dressing and kale salad. Rub the kale with the dressing and then allow it to rest- the flavors will meld & soften the kale more- until everything is done roasting. Serve altogether.
White wine soaked apricots steam the roast from the inside to create a moist scrumptious roasted chicken sauced up with a puree of those same steam driving apricots.
Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.
Honey-mustard vinaigrette is massaged into kale with a sprinkle of dried apricots & nuts. Substitute fresh apricots or whatever beautiful fruit you have available. This uses a relatively small bunch of kale, when chopped down it is about 3-4 cups. Adjust the dressing slightly as needed.
