SUNDAY ROAST CHICKEN

I will often roast a chicken at the end of a Weekend, reminiscent of the Sunday roast that was common while I was growing up. After, what seems like a constant struggle to encourage my boys to try new foods - it was a relief to be serving something the whole family was excited about. There was nothing but bones and a few greens left on the platter at the end of the meal. The kids even enjoyed the pan juices, although it could have been that they got to pour them from a gravy boat. It seldom makes an appearance, and seems rather fancy.

SUNDAY ROAST CHICKEN

2 potatoes, unpeeled, and cut into cubes
1 sweet potato or kumara, peeled and cut into cubes
2 carrots, peeled and cut into 1 1/2 inch pieces
3 parsnips, peeled and cut into 1 1/2 inch pieces
2 tablespoons olive oil
3 tablespoons butter, softened
2 tablespoons finely chopped fresh sage
2 garlic cloves, crushed
1 4-pound chicken
salt and pepper to taste
2 cups sliced mustard greens
1/2 cup white wine
1/4 cup water

Heat oven to 400F.
Place vegetables in a large roasting pan, season with salt and pepper and sprinkle with olive oil.
Mix butter, sage, and garlic in a bowl. Place chicken in center of vegetables. Season with salt and pepper. Using fingertips, loosen skin from breast. Spread 1 tablespoon of sage butter under skin. Rub remaining butter over entire chicken.
Roast chicken and vegetables for 15 minutes. Reduce oven temperature to 375F, continue roasting until thermometer inserted into chicken registers 165, and vegetables are tender, about 1 hour.
Place greens and shallot on a large platter. Spoon 3 tablespoons of juices from the pan, and drizzle over the greens, toss to coat. Season with salt and pepper. Arrange vegetables and chicken over greens.
Add wine and water to the roasting pan. Bring to a boil over medium high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to a gravy boat. Serve chicken, passing pan juices alongside.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/.../special_sunday_roast_chic...

SHRIMP SALAD STUFFED ENDIVE and GREEN GODDESS DIP

We hosted a committee meeting for the Cub Scouts at our house, and offered appetizers, desserts and adult beverages. The kids and I retreated to the back of the house and played board games, while the meeting was going on. These were two of my favorite dishes - lots of great flavor in small bites.

SHRIMP SALAD STUFFED ENDIVE

1/4 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 cups finely chopped, peeled and deveined, cooked shrimp
1/2 cup finely diced celery
24 belgian endive leaves

Stir together first 9 ingredients in a large bowl, stir in shrimp and celery.
Spoon shrimp mixture onto bottom half of enive leaves.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/

GREEN GODDESS DIP

3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup loosely packed fresh parsley leaves
1 to 2 tablespoons of chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon anchovy paste
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh chives
salt and freshly ground pepper to taste

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed (I added a little more lemon juice) Stir in chives, season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables, such as lightly steamed green beans and asparagus.
Enjoy!
Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/