When thinking about cooking for dinner, I often remember ideas I have gotten while watching the food channels. I was inspired by a sundried and bean side dish to make this meal. This meal was a bean and kale salad, pesto chicken thighs and roasted potato and artichokes.
First in this meal is the bean and kale salad.
Ingredients:
Fresh Kale
White Kindey Beans
Bruschetta
Red Bell Pepper
Garlic Cloves
Vegetable Stock (low sodium)
Extra Virgin Olive Oil
Salt and Pepper
First cut both the red bell pepper and the kale into strips. Be sure to cut the stalks out of the kale because they tend to be too tough to cook down in this dish. Start by warming the bruschetta and the white kidney beans in side pan. In a separate pan, on med heat, warm bell pepper strips with 1 tbs of olive oil and a pinch of salt and pepper. Let peppers cook until almost tender.
When the peppers are almost tender pour the bruschetta and beans into the pan and top with kale. Then place a cover over the pan. Combine 1/2 cup of veggie stock and three cloves of garlic into a food processor and blend until garlic is finely chopped. Pour garlic veggie stock over top of kale in pan and then cover again. Let this cook down for about 7-10 minutes or until kale is tender but not mushy.
Then we have the potatoes.
Ingredients:
Marinaded Artichokes (can or jar)
Tri Colored Mini Potatoes
Extra Virgin Olive Oil
Salt and Pepper
Preheat your oven to 375. Cut all of you potatoes into fours. Be sure to leave the skin on. Then place potato chunks in a large baking dish. Drizzle 2 tbs of olive oil over entire dish. Mix around with your hand to make sure all the potatoes are covered evenly with the olive oil and then lay potatoes as flat as possible. Then top with marinated artichokes. Shake salt and pepper over this lightly. Cover potatoes with tin foil. Place in oven and bake for about 40 minutes or until you can slide a fork into potatoes easily
And lastly we have the pesto chicken.
Ingredients:
Chicken Thighs
Fresh Pesto (jarred with work just as well)
Raw Cheddar Cheese
Place chicken thighs in a baking dish and pour 1/4 - 1/2 cup of pesto on top. Massage pesto under the skin of each thigh. Cover baking dish in foil and place into a 375 degree oven. Bake for 35-40 minutes until chicken is to temperature. Use meat thermometer to check temp and remove from oven when cooked. Then using a slotted spoon take each thigh out of the dish and place on separate plate. This will allow the oils and fats that have cooked off to drain off. Grate a few pinches of cheddar allow to melt on top of chicken.
Even though I don't eat meat this dish is a hit with my friend that do! Enjoy!
