Garlic Lemon Chicken

We were very excited to work with Joy of Kosher and use Grow & Behold's, Sara's Spring Chicken to make this recipe as their products are known to be of the highest quality. In addition to being Glatt Kosher, Grow & Behold's birds are pasture raised. As soon as the birds are large enough to be moved outside, they spend their entire lives on grass. They live in spacious, movable pens that are moved each day allowing them to access a growing salad bar of natural food. The birds are also fed a special blend of non-GMO food, which enhances its flavors, giving it a fresh and pure taste. When making this recipe, we highly recommend you to order your chicken from Grow & Behold. 

You can also find this recipe on Joy of Kosher's website.

Serving: 5

Prep Time: 20 minutes

Cook Time: 2 hours and 30 minutes

[Kosher for Passover]

Ingredients:

1 Whole Chicken (2.5-3.5 lb)

10 Lemons

2 cans of Chicken Broth (10.5 oz, each)

1/2 cup of Thyme

1 tablespoon of Crushed Garlic

1/4 cup of olive oil

Pepper to taste

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Place your chicken on a baking rack inside the roasting pan. 

3. Pat the chicken dry.  Using a pastry brush, generously brush the inside and outside of the chicken with olive oil. 

4. Lightly sprinkle pepper inside and outside of the chicken. 

5. Thinly slice 1 lemon and place about 4-5 of those slices inside the cavity of the chicken. [The cavity is the hollow space of the chicken]. 

6. Add 1/4 tablespoon of thyme inside the cavity.

7. Coat the bottom of your roasting pan with 1 tablespoon of olive oil and line with an additional thinly sliced lemon. 

8. Using your pastry brush, lightly coat the chicken with crushed garlic. 

9. In a large measuring cup squeeze 1 cup of lemon juice. Add 1 can of chicken broth. Mix well. 

10. Pour mixture of chicken. 

11. Place in the oven for 15 minutes.

12. Lower oven temperature to 250 degrees and cook for 1 hour. 

13. Remove the chicken from the over. Take the second can of chicken broth and pour over the chicken.

14. Thinly slice an additional lemon and place on top and around the chicken. Add 1/4 cup of thyme and add on top and around the chicken as well.  (you can leave the thyme on the stem if you would like).  

15. Place back in the oven for 45 minutes. 

16. Remove the chicken from the oven and tightly cover in order that the chicken doesn't dry out. Place back in the oven for an additional 30 minutes. 

Hearts of Palm Salad

Servings: 4

Ingredients:
1.    1 pint of Plum or cherry tomatoes

2.    1 (14 oz) can of Hearts of Palm

3.    1 Avocado
4.     1 cup of pitted green olives

5.    1 bunch of Scallions

6.    3 tablespoons of Lemon Juice

Salt and Pepper to taste

Directions

1. Slice tomatoes, olives, avocado and hearts of palm into bite size pieces and place in a mixing bowl.
3. Dice scallions and add to your salad mixture.
4. Pour lemon juice, and add salt and pepper to taste. Mix well!

Banana Nut Bread

    Serving: 8

Ingredients 

1/3 cup margarine

1 cup sugar

1 cup mashed bananas

1 tsp baking soda

2 cups flour

1 cup chopped walnuts 

Directions

1. Preheat oven to 350 degrees

2. Lightly grease a loaf pan 

3. In a bowl, cream the margarine and sugar

4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix

5. Add in the nuts and continue to mix

6. Bake for 45 minutes. Allow the banana bread to cool off

~Sprinkle with powdered sugar and serve~

4th of July Fruit Salad

Serving: 6

Ingredients

1 pint of blueberries

16 oz. of strawberries

3 large bananas 

1/2 pint of heavy whipping cream 

1 tablespoon of vanilla

1/4 cup of sugar

mint

Directions

1. Slice strawberries and bananas and place in bowl

2. Add blueberries to bowl and set aside

3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks

4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 

~Garnish with mint~

Caramelized Onion Sausage Wraps

Serving: 8

Ingredients

2 puff pastry sheets (you can find this in the frozen food section)

8 sausages, of your liking! Spicy, Italian...(I bought two 12 oz packages)
1 brown onion

1/4 cup of olive oil

1/3 cup of barbecue sauce

3 tablespoons of sugar

Directions

1. Pre-heat oven to 350 degrees.

2. Remove the wrapper off of the pastry sheets and allow to defrost.

3. Thinly slice onions. Set aside. 

4. Coat a thick layer of olive oil in a frying pan. Add 1 tablespoon of sugar.

5. Add onions to frying pan and stir once every minute until they brown.  Make sure not stir too often as they won't brown, and if you don't stir enough they will burn! (I know, lots of rules)  This process may take up to 30 minutes.  If you feel you need more olive oil and/or sugar, add a little bit at a time, and stir. 

6. Once onions are caramelized set aside. 

7. Slice sausage links into small bite sizes.  Lightly coat a frying pan with olive oil and add sausages.  Add 4 tablespoons of barbecue sauce and stir until they are cooked through on a medium-high heat.

8. Unfold pastry sheets and spread a thin layer of barbecue sauce.  Add caramelized onions and sausages to one of the ends of the pastry sheet.  Tightly roll.  

9. Place in the oven for 25-35 minutes or until the pastry sheet begins to brown. 

10.  Once the sausage rolls are taken out of the oven, allow to cool for 10 minutes. Slice the sausage wraps diagonally in order to serve as individual pieces. 

*This goes well with garlic mayo, mustard, ketchup, chipotle sauce, or any condiment of your choice. ~Enjoy ~

Pomegranate Quinoa Salad

Serving: 5-6

Ingredients

1. 3 cups of cooked quinoa

2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts

Directions
1. Preheat oven to 350 degrees
2.  Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3.  Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7.  Remove the seeds/juice from the pomegranate into your quinoa bowl.  The juice will serve as the dressing.
8.  Toss the salad before serving.  

Jalapeño Kale Chips

Serving: 2

Ingredients

1. 16 oz bag of kale 

2. 1/4 cup of olive oil

3. 1 small jalapeño finely chopped.

4. 1 tablespoon of balsamic vinegar

5. sesame seeds

6. salt to taste

Directions

1. Pre heat oven to 300 degrees.

2. Remove stems from kale and rinse.

3. Dry thoroughly and place in a large bowl.

*Note: If not completely dry, kale chips will turn soggy.

4. Rip kale into bite size pieces.

5. In a small bowl, add olive oil, balsamic vinegar and finely chopped jalapeño.  Mix well.

6. Pour olive oil dressing over kale and toss.

7.  Lay kale on a baking sheet.  Make sure that all pieces do not overlap.   (You will need additional baking sheets, or will need to do this process more than once).  

8.  Place in the oven for 15 minutes or when kale becomes brown.

9.  Sprinkle some sesame seeds and salt over kale and place in the oven for an additional 3 minutes.

9.  Remove chips from oven, and let cool off for 25-30 minutes before eating.  They will become crispier once cooled.   

    

  

Pesto Spread

Serving: Makes about 1 cup worth

Ingredients

1. 2 cups of basil leaves

2. 1/4 cup of chopped walnuts

3. 1 teaspoon of crushed garlic

4. 2/3 cup of olive oil

Directions

1. Add basil leaves, chopped walnuts, and olive oil in a blender.  Grind until basil mixture is smoothened.  

*Note: (You can either stop before all pieces of walnuts are fully grinded.  It's just a personal choice on how you like the consistency of your pesto).  

2.  Remove basil mixture out of the blender and place in a mixing bowl.

3. Add crushed garlic.  Mix well.   

Sautéed Mushroom Parmesan

Serving: 3

Ingredients

1. 2 tablespoons of olive oil

2. 1 teaspoon of paprika

3. 2 1/2 cups of chopped mushrooms

4. 1/4 cup of corn

5. 1/4-1/3 cup of grated fresh parmesan cheese

6. 1 cup of chopped onions

7. salt to taste

Directions

1. Take a large frying pan.  Coat the bottom with olive oil.

2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.

3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.