Food & Photo
Gather loved ones together with this hearty and fast feast that uses only five ingredients per dish!
Herbes de Provence Roast Chicken
Active time: 10 min. total time: 2 hrs. serves: 6
- 3 Tbs. butter, softened
- 1 Tbs. dried herbes de Provence
- 1 lemon
- 2 tsp. Dijon mustard
- 1 roaster chicken
Heat oven to 375ºF. In small bowl, combine softened butter, herbes de Provence, 1 tsp. lemon juice, 1 tsp. lemon zest and Dijon mustard. Season to taste with salt and freshly ground black pepper.
Place roaster chicken on rack set in large roasting pan. Gently loosen skin between breast and legs. Spread 2 Tbs. butter mixture under skin. Pat chicken skin dry. Spread top of chicken skin with remaining butter mixture. Stuff chicken cavity with lemon pieces, if desired.
Roast chicken 1 hr 45 min. to 2 hrs. or until thermometer inserted into thickest part of thigh reads 165ºF. Loosely cover with foil; let sit 20 min. before serving. Garnish with sliced lemons, sliced veggies and fresh herbs, if desired.
Butternut Squash Gratin
Active time: 10 min. total time: 55 min. serves: 6
- 1⁄4 cup finely minced onions
- 2 lb. butternut squash, peeled and sliced
- 1⁄3 cup heavy cream
- 2⁄3 cup shredded Swiss cheese
- 1⁄4 cup Italian-seasoned panko crumbs, like Progresso
Heat oven to 400ºF. Grease 2-qt. casserole. Sprinkle bottom of casserole with minced onions. Arrange butternut squash slices over onions; season well with salt and pepper. Pour heavy cream over squash. Place casserole on baking sheet. Bake 40 min. or until tender.
Sprinkle top of casserole with cheese and crumbs. Bake 5 min. or until cheese is melted and crumbs are golden.
Arugula Winter Salad with Pears & Goat Cheese
Active time: 10 min. total time: 10 min. serves: 6
- 2 (5 oz.) pkgs. baby arugula
- 2 large red pears
- 1⁄2 cup pomegranate arils
- 1 (4 oz.) pkg. herb goat cheese, crumbled
- 6–8 Tbs. balsamic vinaigrette, like Marzetti
Thinly slice pears to approximately 1⁄4" thick.
In large bowl, gently combine baby arugula, pomegranate arils and crumbled herb goat cheese.
Toss with 6 Tbs. balsamic vinaigrette to coat. Add remaining 2 Tbs. vinaigrette, if necessary. Lay sliced pears on top of salad to garnish. Serve immediately.