Citrus and Herb Chicken

Posted on by admin

Ingredients

  • 2 tsp lemon rind, finely grated
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh tarragon, chopped
  • 2 tbsp fresh chives, chopped
  • 3 tsp extra virgin olive oil
  • 8 large (about 500g) Lilydale Free Range Chicken Tenderloins
  • 400g can cannellini beans, rinsed and drained
  • 350g cherry tomato medley, halved
  • 2 tbsp sunflower-seed kernels, lightly toasted
  • 75g baby spinach leaves
  • 1 tsp Dijon mustard, extra
  • Lemon wedges, to serve
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Valli Little’s Cajun Ocean Trout with Pineapple Salad

Posted on by Michael Guinoo

INGREDIENTS

  • 1 tsp each ground cumin, coriander, sweet smoked paprika (pimenton) and fennel seeds
  • 2 tbs olive oil
  • 4 x 150g ocean trout fillets, skin removed, pin-boned
  • 1/2 pineapple, peeled, cored, thinly sliced
  • 2 Lebanese cucumbers, cut into thin wedges
  • 1 long red chilli, seeds removed, thinly sliced
  • Juice of 1 lime
  • 1/2 cup coriander leaves
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Salsa Verde Shrimp with Cilantro Rice

Posted on by Michael Guinoo

INGREDIENTS

1 c. white rice

2 tbsp. extra-virgin olive oil

2 tbsp. diced shallot

2 cloves garlic, minced

1 lb. shrimp, peeled and deveined

kosher salt

Freshly ground black pepper

1 c. salsa verde

1/4 c. chopped fresh cilantro, divided

Lime wedges, for serving

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Pineapple Salsa Grilled Chicken

Posted on by Michael Guinoo

INGREDIENTS

Juice of 4 limes, divided

1/4 c. 

plus 1 tbsp. freshly chopped cilantro

1/4 c. 

extra-virgin olive oil, plus more for grill

2 tsp. 

honey

Kosher salt

1 lb. 

boneless skinless chicken breasts

2 c. 

chopped pineapple

1 

avocado, diced

1/4 

red onion, diced

Freshly ground black pepper

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Buffalo Chicken Stuffed Peppers

Posted on by Michael Guinoo

INGREDIENTS

4 bell peppers, halved, seeds and cores removed

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

3 tbsp. butter

1/2 large onion, chopped

2 cloves garlic

3 c. shredded rotisserie chicken

1/2 c. hot sauce (preferably Frank’s Red Hot)

2 c. shredded Gouda

Ranch dressing, for drizzling

2 tbsp. freshly chopped chives

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Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

Posted on by Michael Guinoo

Ingredients 6 servings

  • 2 3/4 cups precubed butternut squash
  • 2 1/2 cups halved Brussels sprouts (or quartered, if large)
  • 1 teaspoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
  • 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
  • 1 cup red grapes, halves
  • 1/2 cup very thinly sliced red onion
  • 1 5-ounce package baby arugula
  • 1/4 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons Dijon mustard
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Spinach and White Bean Soup

Posted on by Michael Guinoo

INGREDIENTS

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, chopped

1 carrot, chopped

kosher salt

Freshly ground black pepper

1 c. dry white wine

32 oz. low-sodium vegetable stock

15 oz. can cannellini beans, rinsed and drained

1 c. sliced zucchini, cut into half moons

2 c. peas

3 c. baby spinach, washed and dried

1 c. freshly grated Parmesan

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