I realized this week that’s it’s February and I haven’t been taking enough advantage of some of the two best things about winter: winter greens and winter squashes. I found this recipe for a salad with butternut squash, cranberry beans, and broccoli raab (a veggie I discovered through Happy Boy Farms at the Noe Valley Farmers Market — and LOVED). Unfortunately, after going to two different supermarkets, I couldn’t find either cranberry beans or broccoli raab, and I had already bought squash and kale (as a backup to the raab). So, plan B: Google search for “butternut squash kale salad.”
I turned up this tasty-looking recipe for kale salad with butternut squash and almonds, from Bon Appetit, and last night, Dave and I made it with some thick-cut, bone-in pork chops and homemade improvised apple sauce (Dave intended for them to be cooked apples, but then he decided to mush them up).
The recipe was really easy and really, really tasty. By far, the most labor-intensive part was cubing the squash, which is something that I’ve never learned how to do efficiently. Google, again, to the rescue. I followed Simplyrecipes’ great instructions on how to peel and cut a butternut squash, and got semi-uniform (I’m still working on my knife skills) cubes to roast. This recipe would probably also be good with yams or sweet potatoes, if you’re in more of a hurry and don’t want to hassle with the squash (there’s always the TJ’s pre-cut squash, too).
This was a recipe of the week a few weeks ago, but I just finally grabbed a bunch of photos off our camera. So here’s our spatchcocked lemon chicken. I love making roast chicken, but I was kind of getting bored with my standard recipe (and the standard variations). Always tasty, always virtually the same. Martha Stewart Living to the rescue! (BTW, Pilar Guzman is doing an awesome job as editor of that magazine. After canceling my sub in a huff a few years ago, I resubscribed. Although the depth of the coverage from before isn’t there, the fun is back, the fussiness is gone, and I want to cook and make several things in every issue!)
This recipe, from Lucinda Scala Quinn, is AWESOME. Roast chicken can get kind of boring. This is not. The lemon slices, wedged under the skin and underneath the bird, add such a bright, sunny flavor to the chicken — which is great for the middle of winter — and probably even bring some often much-needed moistness to the breasts. And spatchcocking means that you don’t have to awkwardly flip the bird partway through the roasting process. Very convenient.
Dave high-fived me when we ate it. We used Meyer lemons, because we have a tree full of them, but I kept the quantity of lemons about the same as in the recipe.
I would make this again and again and again and again. Scala Quinn, because she is a genius and highly practical, even has a recipe for a soup that uses the leftovers. Er, make that two recipes.
Video on how to spatchcock a chicken.
Recipe: Roast spatchcocked lemon chicken, Martha Stewart Living.