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Lilly’s Table

 

Meal Detail

 

Dinner

Apricot Roasted Chicken with Kale Salad & Roasted Caulilflower

from the Week of April 24, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

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.


Recipes for this Meal


Spring
Photo of Apricot Roast Chicken
  • Easy
  • Medium
  • Hard
Apricot Roast Chicken

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.


Winter
Photo of Lemon-Ginger Cauliflower
  • Easy
  • Medium
  • Hard
Lemon-Ginger Cauliflower

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.


Spring
Photo of Honey Mustard Kale Salad
  • Easy
  • Medium
  • Hard
Honey Mustard Kale Salad

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.