What’s your No. 1 New Year’s resolution for 2018? If you’re like most of us, getting healthy — eating right and losing weight — are at the top your list. Fortunately, healthy eating doesn’t have to make you miserable. With these hearty yet healthful recipes from The Classic Catering People, you’ll be off to a delicious and nutritious 2018.
White Bean Stew
Ingredients
- 1 ounce onions diced
- 4 carrots peeled and diced
- 4 celery sticks diced
- 6 cups kale chopped
- 2 bay leaves
- 1/4 cup chives
- 6 quarts chicken broth
- 1 1/2 quarts dry flageolet beans
Instructions
- Sweat onions and celery in a little oil, deglaze them with stock adjust the flavor of your broth before adding dry beans.
- Add flageolet beans and cook until tender, approximately 1 1/2 hours.
- Once beans are tender, add remaining ingredients and season with salt and pepper to taste.
- Garnish with extra chives for vibrant color and taste.
Butternut Squash Soup
Ingredients
- 1 large butternut squash 1 ½ pounds, diced
- 3 quarts water
- 1 shallot sliced
- 1/2 cup heavy cream
- 1 tbs. honey powder
- salt and pepper
Instructions
- Roast diced butternut squash until tender.
- Transfer roasted squash to a sauce pan and sweat with shallots.
- When shallots are translucent, add water.
- When water starts to simmer slowly add cream and honey powder and blend until smooth.
- Season with salt, pepper and honey powder as needed.
Soup Garnish
- Cut the top half of the butternut squash off then cut that in half so you end up with two half-moon shapes.
- Slice ¼ slivers of squash into half-moons then lightly roast them with olive oil.
- When tender, sprinkle slivers with turbinado sugar and brulee them.
Roasted Chicken Breast and Black Lentil Stew with Arugula and Mache Salad
Ingredients
Lentil Stew
- 1/2 onion diced
- 1 quart lentils
- 1 bay leaf
- 8 cloves cardamom
- 2 heirloom tomatoes diced
- 1 shallot sliced
- 1/4 heavy cream
- salt and pepper to taste
- chicken stock very rich
Chicken Breast
- 1 chicken breast skin on
- salt and pepper
- olive oil
Arugula and Mache Salad
- 1 handful arugula
- 1 handful mache
- salt and pepper
- olive oil
Instructions
Lentil Stew
- Sweat onions then deglaze them with stock, cardamom and bay leaves.
- When broth has reached desired flavor, add lentils and simmer until tender (about 30 minutes).
- Drain all liquid and cream, let cream reduce, add tomato and season with salt and pepper.
Chicken Breast
- Heat oil in a sauté pan until it begins to lightly brown.
- Place seasoned chicken breast in the pan, skin side down, and roast until skin is very crispy.
- Slice and serve.
Arugula and Mache Salad
- Gently toss greens together with olive oil and salt and pepper and serve chicken and lentils.
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