Broiled Romaine Salad

1 small head romaine lettuce

1 medium chicken breast

1 bottle of quality balsamic dressing

½ apple, thinly sliced

¼ cup + 1T red wine

¼ cup grated Asiago cheese

¼ cup croutons, lightly crushed

olive oil

salt and coarse ground pepper

The night before serving, mix ½ cup balsamic dressing w/ ¼ cup red wine. Marinate chicken breast in a small container or plastic bag.

To prepare the day of, preheat oven to 375. Lightly coat a small casserole with olive oil and place the chicken breast and marinade. Bake for 25 mins. During that time, in a small bowl mix 1T red wine and ½ tsp olive oil. Add apples and toss. Place in another small casserole and sprinkle with coarse black pepper.  Also, rinse the head of lettuce, intact, and shake excess water. Cut off root base then cut entire head in half lengthwise. Rinse and shake dry again, halves remaining intact. Place on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper.

After chicken has baked for 25 mins, raise temperature to 425. Add apples to the oven and bake for an additional 10 mins. Remove from oven to cool slightly, and with a hot pad, move an oven rack to within 3 inches of the top heating element. Set oven to a high broil.

Place romaine halves on the rack directly under the heating element and broil for 1 minute or until leaves begin to char. Promptly remove from oven.

Thinly slice chicken. On a long plate, assemble the salad by placing one half of the lettuce, topped with chicken. Place apples to either side. Drizzle with additional balsamic dressing and top with cheese and croutons. Do the same on a second plate with the second half of lettuce. Serve immediately.

This salad can be also made with a number of combinations of proteins, dressings and toppings. Feel free to create your own combinations!

Hearty Vegan Superfood Stew

4 cups vegetable broth*

1 ½ cups shaved Brussels sprouts

1 ½ cups chopped kale (stems removed)

1 ½ cups cooked quinoa*

1 ½ cups cannellini beans*

½ cup chopped yellow onion

1 T olive oil

1 tsp balsamic vinegar

Salt and pepper to taste

In a medium sized soup pot, heat olive oil over medium heat then add onions. Sauté for 2 minute s then reduce heat to low and cover pot. Cook for 5 to 7 minutes until onions become slightly translucent. Add vinegar and stir. Leave pot uncovered and cook down onions until caramelized, about 10 minutes, stirring occasionally. Add Brussels sprouts and kale, cooking for approximately 5 to 7 minutes or until greens are wilted. Add broth, beans and quinoa and bring to a boil. Then lower heat to a simmer for 30 minutes, until kale is tender. Season to taste before serving. 

*Shameless Target plug – these will give you the perfect portions for the recipe!