Sendik's All Week

Looking ahead to dinner for the rest of the week, I’ve got a few old favorites I thought it would be fun to re-visit.  As usual, they’re kid tested and mother approved.  Have a great week!

I haven’t made this Lemon Chicken in ages, but it is fantastic.  I love to serve it with a side of angel hair pasta and some fresh green beans.  Don’t forget that Sendik’s Boneless Skinless Chicken Breasts are on sale every Tuesday.  Also look for sale Creamette Pasta and fresh green beans.

It’s been a while since I’ve featured a fish recipe, and since the Wild Caught Alaskan Copper River Sockeye Salmon is on sale, it’s the perfect time to pull out this recipe.  Honey & Soy Glazed Salmon is delicious over a bed of plain jasmati rice, or any pilaf or wild blend.  Try it – it’s soooo good!

If you’re thinking of firing up the barbie this weekend, this Farfalle with Tomatoes, Brie and Basil is an awesome accompaniment to grilled or roasted meats (think way, way dressed up macaroni and cheese).  It’s a little on the rich side and it’s meant to be served as a side dish, but if you double it and eat it for dinner — well, you know I’d never judge you for that.  This is a great recipe to keep up your sleeve for entertaining, too.  :-)

FARFALLE WITH TOMATOES, BRIE & BASIL
Serves: 4-5 as a side dish; easily doubled for a main course
Source:  The Silver Palate Cookbook, by J. Rosso & S. Lukins, Copyright 1979; p.79

2 large, ripe tomatoes, cored and diced into ½” cubes (Stem Tomatoes are on sale)
½ lb. brie, rind removed, torn into bite sized pieces (Sendik’s Brie is on sale *see notes*)
½ c. cleaned fresh basil leaves, cut into thin strips (*see notes*), plus additional sprigs for garnish if desired
2 cloves garlic, peeled and minced
½ c. good quality olive oil
Salt and freshly ground black pepper
¾ lb. farfalle (bowtie) pasta (Creamette Pastas are on sale)

Freshly grated Parmesan cheese for serving

Combine the tomatoes (and any juices), brie, basil, garlic, olive oil, and salt and pepper to taste in a large serving bowl.  Prepare at least two hours ahead of serving time and set aside, covered, at room temperature.

Bring a large pot of water to boil and add ½ tablespoon olive oil and 1 teaspoon of salt.  Add the pasta and boil until tender but still firm, 8 – 10 minutes.

Drain the pasta and immediately toss it with the tomato mixture, stirring and tossing until the heat from the pasta melts the cheese.  Garnish with additional basil sprigs and serve at once, passing the pepper mill and the grated Parmesan cheese if desired.

(*notes*): Removing the rind from such gooey brie can be tricky.  The experts in the cheese department gave me a great tip:  run a serrated (or fillet) knife under super hot water, then run the knife horizontally just under the rind.  Works like a charm!

Next, to easily slice your basil, make a stack of 8-10 leaves, roll the stack up tightly like a cigar.  Run your knife through the roll, forming thin ribbons of basil (‘chiffonade’ – aren’t you fancy!).

Featured, Fresh, Frugal, Fabulous, News | March 16th, 2012