Sweet Potato Chicken Hash (serves 4)
2 large sweet potatoes
3 chicken breasts, boneless and skinless
2 tablespoons extra virgin olive oil
1 cup chicken stock (not canned)
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup chipotle chiles, chopped fine
1 tablespoon honey
1/2 pound bacon, chopped
Peel the sweet potatoes and dice. In a heavy-bottom saute pan, heat the olive oil. Add the sweet potatoes and saute
lightly for 2 minutes. Dice the chicken breasts and add to the sweet potatoes. Pour in the chicken broth, cover
and let the mixture simmer until the sweet potatoes are tender (but not mushy). In a small bowl, combine the sliced
scallions, chipotle chiles, bacon and honey. When the sweet potatoes and chicken are cooked, add the scallion
mixture and combine well. Saute the hash until the bacon is cooked and a nice brown crust begins to form on the
bottom. Continue cooking, folding the crust a couple more times throughout the hash. Serve with fried eggs or
poached eggs on top of each portion of hash.
Penne with Hazelnut Pesto and Goat Cheese (serves 4)
2 cups basil
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra virgin olive oil
8 ounces penne pasta
4 ounces of soft goat cheese
Combine all ingredients except for olive oil, penne pasta and goat cheese in a food processor. Pulse three times,
then turn on machine and drizzle olive oil, until the mixture emulsifies into a smooth pesto. Cook the pasta al dente
and drain. Transfer the pesto to a large saute pan. Stir in the goat cheese until well combined. Add the drained
pasta and heat slowly, tossing the pasta until coated with the pesto. Season to taste with Kosher salt and freshly
ground black pepper.
Butternut Squash and Pancetta Risotto (serves 4)
1 pound butternut squash, peeled and cut into 3/4" dice
5 tablespoons unsalted butter
1 tablespoon brown sugar
1 tablespoon extra virgin olive oil
1/4 pound pancetta, diced
1/2 cup shallots, minced
1 cup arborio rice
2 teaspoons fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 cup white wine
5 cups chicken stock (not canned)
1/2 cup Italian parsley, chopped
Kosher salt
Freshly ground black pepper
Pinch cinnamon
Pinch ground ginger
In a large skillet, melt 2 tablespoons of the butter and add the diced butternut squash. Cook until the squash is
golden on all sides. Sprinkle the brown sugar over the squash, and continue cooking until the squash is nicely
caramelized but not mushy. Heat the chicken stock. In a heavy-bottom saucepan, heat the olive oil and add the
pancetta. Saute the pancetta until it is lightly browned, then add the shallots, stirring until soft and transluscent.
Add the arborio rice, sage and thyme and stir until the rice is well coated with the rendered pancetta. Deglaze the
mixture with the white wine, stirring until most of the liquid has evaporated. Gradually add the heated chicken
stock, constantly stirring the rice until each addition is almost completely absorbed. The rice will continue to
expand and create a thick soup consistency. Don't overcook the rice. It should be slightly al dente yet soft in the
center. Stir in the parsley. Gently fold in the squash. Add the pinch of cinnamon and ginger, then season with the
Kosher salt and freshly ground black pepper to taste. Lastly, add the remaining butter and gently fold into the
risotto.
2 large sweet potatoes
3 chicken breasts, boneless and skinless
2 tablespoons extra virgin olive oil
1 cup chicken stock (not canned)
2 scallions, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup chipotle chiles, chopped fine
1 tablespoon honey
1/2 pound bacon, chopped
Peel the sweet potatoes and dice. In a heavy-bottom saute pan, heat the olive oil. Add the sweet potatoes and saute
lightly for 2 minutes. Dice the chicken breasts and add to the sweet potatoes. Pour in the chicken broth, cover
and let the mixture simmer until the sweet potatoes are tender (but not mushy). In a small bowl, combine the sliced
scallions, chipotle chiles, bacon and honey. When the sweet potatoes and chicken are cooked, add the scallion
mixture and combine well. Saute the hash until the bacon is cooked and a nice brown crust begins to form on the
bottom. Continue cooking, folding the crust a couple more times throughout the hash. Serve with fried eggs or
poached eggs on top of each portion of hash.
Penne with Hazelnut Pesto and Goat Cheese (serves 4)
2 cups basil
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra virgin olive oil
8 ounces penne pasta
4 ounces of soft goat cheese
Combine all ingredients except for olive oil, penne pasta and goat cheese in a food processor. Pulse three times,
then turn on machine and drizzle olive oil, until the mixture emulsifies into a smooth pesto. Cook the pasta al dente
and drain. Transfer the pesto to a large saute pan. Stir in the goat cheese until well combined. Add the drained
pasta and heat slowly, tossing the pasta until coated with the pesto. Season to taste with Kosher salt and freshly
ground black pepper.
Butternut Squash and Pancetta Risotto (serves 4)
1 pound butternut squash, peeled and cut into 3/4" dice
5 tablespoons unsalted butter
1 tablespoon brown sugar
1 tablespoon extra virgin olive oil
1/4 pound pancetta, diced
1/2 cup shallots, minced
1 cup arborio rice
2 teaspoons fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 cup white wine
5 cups chicken stock (not canned)
1/2 cup Italian parsley, chopped
Kosher salt
Freshly ground black pepper
Pinch cinnamon
Pinch ground ginger
In a large skillet, melt 2 tablespoons of the butter and add the diced butternut squash. Cook until the squash is
golden on all sides. Sprinkle the brown sugar over the squash, and continue cooking until the squash is nicely
caramelized but not mushy. Heat the chicken stock. In a heavy-bottom saucepan, heat the olive oil and add the
pancetta. Saute the pancetta until it is lightly browned, then add the shallots, stirring until soft and transluscent.
Add the arborio rice, sage and thyme and stir until the rice is well coated with the rendered pancetta. Deglaze the
mixture with the white wine, stirring until most of the liquid has evaporated. Gradually add the heated chicken
stock, constantly stirring the rice until each addition is almost completely absorbed. The rice will continue to
expand and create a thick soup consistency. Don't overcook the rice. It should be slightly al dente yet soft in the
center. Stir in the parsley. Gently fold in the squash. Add the pinch of cinnamon and ginger, then season with the
Kosher salt and freshly ground black pepper to taste. Lastly, add the remaining butter and gently fold into the
risotto.
Photograph by Ernie Back
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