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Fresh Fennel-Orange Slaw Recipe ONLINE! www.nuggetmarket.com/recipes/387
Fennel-Crusted Salmon
Ingredients
• Four 5-oz salmon filets
Eat light and enjoy great flavor at the same time! Yes it is possible, • 2 tablespoons of fennel seeds, toasted and course ground especially when you've got the Nugget Chef Team on your side • 2 teaspoons of coriander seeds, toasted and course ground creating simple, quick, and tasty dishes with the season in mind. • Salt and pepper to taste
Preparation Season the salmon filets with salt and pepper, and dredge them in the fennel and coriander seed mixture. Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan. Sear the salmon on the spice rubbed side for 2 to 3 minutes, flip them over and place the whole pan in the oven for 6 to 8 minutes more, or until the salmon is just cooked through.
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YIELD: 4 SERVINGS PREP TIME: 20 MIN COOK TIME: 8-10 MIN
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Roasted Beets, Pear & Goat Cheese Salad
Ingredients: 2 red beets, peeled • 2 gold beets, peeled • 1 red onion, julienned • 1 Asian pear • 1 Belgian endive • 1 Laura Chenel Chevre • ¼ cup Red Barn Walnuts • Sherry Vinaigrette • 1 small shallot, minced • ⅓ cup Sherry vinegar • ½ cup walnut oil* * If avoiding nut oils, feel free to sub with extra-virgin olive oil or use all vegetable based oils in the vinaigrette.
Preparation:
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Cut beets into wedges and place in separate roasting pans. Toss each pan of beets with 2 tablespoons olive and 2 tablespoons Sherry vinegar. Add salt; roast until tender. Sauté red onion until caramelized. When cooled, toss beets with red onions and a little vinaigrette. Julienne Asian pear and endive; toss with remaining Sherry vinaigrette and place on plate; arrange beets around salad. Crumble goat cheese across the top and sprinkle with walnuts. • Serve family-style. For a more formal style of service, divide pear and endive evenly among plates, arrange beets accordingly, top with crumbled goat cheese and a sprinkling of walnuts.
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A longtime Sonoma favorite, these exciting condiments are great for any gathering. Serve the Spicy Red Pepper Jam with your favorite cream cheese, the Fig & Olive Jam over a rich Blue Cheese, and the Artichoke & Caper Spread a long side a creamy cheese like Havarti or Jack.
pepper. • Place the bird on a roasting rack inside a sheet pan lined with foil for easy clean up. • Place the chicken in the oven and allow to roast for 40 to 45 minutes. After 45 minutes, start brushing on the glaze. Brush on the glaze every 15 minutes. Start checking the internal temperature of the chicken after 1 hour and 15 minutes. The temperature between the leg and thigh should be 165º F. Depending on the size of your chicken this should take 1 hour 20 minutes to 1 hour 30 minutes. • When the chicken reaches the proper internal temperature, take it out and allow it to rest for at least 15 minutes prior to carving.
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