I made large chunks out my zucchini so as to finish at the same time as the chicken. After reading the comments from the Cooking Notes, I decided to use a large bowl to mix the marinade and toss the zucchini and chicken instead of doing it on the sheet pan. I did the zucchini first, then placed on it the sheet-pan. Next, the chicken breasts were coated with the remaining marinade. Whatever was left in the bowl was drizzled over ingredients. The mixture bakes for 30-40 minutes, no turning required.
After removing from the oven, a squeeze of lemon goes over everything and then garnished with torn basil leaves. What a pleasing meal. It was quick, minimal prep, minimal dishes used and tasty. We really enjoy Melissa Clark’s recipes and you will too.
Kale and Peaches
Of the Dryers Farms CSA box, my son-in-law equates it to the show “Chopped.” Each week you get box of ingredients that are chosen for you and then you have to come up with the preparation. Fortunately, Dreyer Farms notifies the subscribers on Sunday, as to what the upcoming week’s box will contain. It gives you a chance to start looking for the best uses for each item. As for the kale, this was the first time my husband and I had it.
Within each week’s email, links are included for recipes that go along with the box’s contents and here was recipe link for Summer Peach and Blueberry Kale Salad. The recipe comes from the website Kalefornia Kravings. Besides the peaches, blueberries and kale you’ll also need toasted pepitas, olive oil, fresh lemon juice, honey, salt and pepper.
Unbeknownst to me, not only do you have to remove the kales leaves from the tough ribs, but the leaves were “massaged” with a mixture of olive oil and lemon juice to aide in tenderizing it. After doing this for five minutes, yes five minutes, the kale was ready to be dressed. Time to dress the salad with the accompanying Lemon-Honey Vinaigrette recipe, toasted walnuts (instead of pepitas), slices of peaches and the blueberries.
Kale is very good for you as it contains vitamin A which is good for your eyes, bone health and immune system and vitamin K for blood clotting and bone building. However, it was a bit tough and chewy, despite its olive oil massage. I think I prefer cooked kale, versus raw. The dressing and fruit were delicious and refreshing, but it didn’t quite help the raw kale.
Sheet-Pan Chicken with Zucchini and Basil
By Melissa Clark
New York Times Cooking
Yield: 2 to 3 servings
Time: 40 minutes
“In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.
This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.”
1 ¾ pounds bone-in, skin-on chicken thighs and drumsticks*
Salt and freshly ground black pepper
1 ¼ pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
¼ teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
½ cup torn fresh basil leaves, for serving
*I substituted bone-in, split chicken breasts
SUMMER PEACH AND BLUEBERRY KALE SALAD
July 13, 2020 by Caitlin Monson
From the website Kalefornia Kravings
For the salad:
1 bunch of kale, chopped
2-3 fresh peaches, pitted & chopped
1 cup blueberries
¼-⅓ cup toasted pepitas* (see directions below for toasting)
1 tsp extra virgin olive oil (see substitution below)
½ lemon, juiced
For the lemon vinaigrette:
2 medium lemons, juiced
4 tsp honey
Splash of extra light tasting olive oil (about 1-2 tsp)
Cracked black pepper, to taste
To make the vinaigrette:
Whisk all of your vinaigrette ingredients together in a bowl. Store it in the fridge until you're ready to eat.
To make the salad:
1.Place the kale in a bowl and drizzle it with the olive oil and lemon juice. Rub the kale
together with your hands to fully coat/massage it in the oil and lemon juice. Do this for
2.Add the peaches and blueberries and pour your vinaigrette over the top. Toss the
salad and sprinkle it with toasted pepitas right before serving.
Olive oil substitution: Sometimes I’ll use avocado oil spray in place of the olive oil. Just use a few squirts and follow the rest of the directions.
*You can also replace the pepitas with toasted pecans/almonds or de-shelled sunflower seeds
To toast the pepitas:
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.