Food Quotes


"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)




Monday, June 9, 2008

Roasted Chicken Salad with Green Grapes and Walnuts

Note: If you are following the Monday Menu Plan, then the roasted chicken you prepare today will provide for Friday's meal also.

One 5 lb. roasting chicken (or 2 if you have a large family, in which case you would double the first seven ingredients)
1/2 c. orange juice
1/4 c. raw, unfiltered honey
1/4 c. chopped fresh rosemary
6 T. extra-virgin, expeller-pressed olive oil
1/4 c. balsamic vinegar
2 t. coarse ground black pepper
1 t. real sea salt or Redmond Real Salt
2 c. organic green grapes, halved
1/4 c. Gorgonzola cheese
1 medium fennel bulb, sliced thin
1/2 c. chopped, crispy walnuts (get recipe here)
1 c. Champagne Grape Vinaigrette (get recipe here)
6 bibb lettuce leaves in the shape of a cup)

Directions: Preheat oven to 425 degrees. Combine orange juice, honey, and rosemary in a mixing bowl and whisk to combine. Gradually add olive oil in a steady stream while whisking to emulsify. Add vinegar, salt and pepper and whisk to combine. Fold back the wings of the chicken and place in a baking dish. Rub with olive oil mixture. Bake until browned and cooked through about 1 hour and 20 minutes or so. Remove to let cool. When cool enough to handle, pull the meat from the bones (save for chicken stock) in strips. Measure out 4 cups of chicken and set aside. Refrigerate remainder for Friday's meal.

Meanwhile, combine grapes, cheese, fennel, walnuts and Champagne Grape Vinaigrette in a large mixing bowl and toss to combine. Add 4 c. chicken and toss, then cover and refrigerate for at least one hour. Serve in lettuce cup on individual plates with crusty sprouted bread (Alvarado Street is really good). Makes 6 servings.
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