Bok Choy and Fennel Salad

bok choy fen salad.jpg

Serves 6-8 as a starter

Time: less than 30 minutes

Ingredients:

1 head Bok Choy

1 bulb Fennel, fronds removed

1 bunch Scallions, sliced thin on a bias

1 Pomegranate

1 cup Almonds, sliced and toasted

½ cup Parmesan Cheese. shaved

½ cup This Little Goat went to Southeast Asia Sauce

2 Tbsp Lemon Juice

Thinly slice bok choy, both green leaves and white stems.

Shave fennel on a mandolin, avoiding core.

Remove seeds from pomegranate by slicing in half and then hitting the uncut side with a spoon repeatedly, allowing seeds to fall into a bowl.

Rinse to remove the white pith.

Whisk together Southeast Asia Sauce and lemon juice. Toss everything together, saving about ¼ cup each of pomegranate seeds and almonds. Sprinkle with reserved seeds and nuts.

Serve immediately.

Baked Kale Chips

 

 

Yield: About 4 cups of chips

Time: 45 minutes

Ingredients:

1 large bunch Curly Kale or Black Lacinato

1 Tbsp Extra Virgin Olive Oil

2 Tbsp This Little Goat went to Southeast Asia

¼ cup Grates Parmesan Cheese, optional

Preheat oven to 275°F.

Strip leaves from kale stems and discard stems. Tear leaves into a similar size. Place in large bowl and drizzle with olive oil and Southeast Asia Sauce. Massage into leaves. This breaks down some of the toughness in the kale, but also helps them cook evenly. Each leaf should be completely coated in a thin layer on both sides. Lay out leaves on parchment lined sheet trays in a single layer and sprinkle with parmesan cheese if desired.

Bake until light green and completely dried out, usually 30-35 minutes for curly and 15-20 minutes for Lacinato.

Make sure to check every 5-10 minutes because baking times can vary depending on the variety of kale and how closely the chips are spaced on the tray. Remove from oven and allow to cool completely. These will keep in an airtight container at room temperature for a day or two.

Baked Breaded Chicken Breast

Baked Breaded Chicken Breast

1 cup Panko Bread Crumbs

5 Tbsp This Little Goat went to Southeast Asia, divided

2 Tbsp Parmesan Cheese, grated

2 Boneless Skinless Chicken Breasts

1 cup Mayonnaise

Preheat oven to 375°F.

In a bowl toss together panko and 1 tablespoons Southeast Asia Sauce. Spread into an even layer on a sheet tray and toast for about 5-8 minutes, until golden brown and fragrant. While breadcrumbs are toasting, whisk together mayonnaise and Southeast Asia Sauce.

Remove breadcrumbs from oven, cool, and mix in the parmesan cheese. Place into a shallow pan. Spread 1 tablespoon of mayo mixture over the top of each chicken breast, place sauce side down in breadcrumbs and press to adhere. Spread 1 tablespoon of mayo mixure over the bottom of each chicken breast, place sauce side down in bread crumbs and press to adhere again. The entire breast should be coated in breading.

Place a wire cooling rack in a sheet pan to allow the chicken to crisp all the way around while in the oven. Lay coated chicken on wire rack and bake until chicken is cooked through, about 20-25 minutes.