Eat Well, Be Well in 2018

What’s your No. 1 New Year’s resolution for 2018? If you’re like most of us, getting healthy — eating right and losing weight — are at the top your list. Fortunately, healthy eating doesn’t have to make you miserable. With these hearty yet healthful recipes from The Classic Catering People, you’ll be off to a delicious and nutritious 2018.

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White Bean Stew

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Course

Main Dish, Soup

Ingredients

• 1 ounce onions diced
• 4 carrots peeled and diced
• 4 celery sticks diced
• 6 cups kale chopped
• 2 bay leaves
• 1/4 cup chives
• 6 quarts chicken broth
• 1 1/2 quarts dry flageolet beans

Course Main Dish, Soup Ingredients 1 ounce onions diced 4 carrots peeled and diced 4 celery sticks diced 6 cups kale chopped 2 bay leaves 1/4 cup chives 6 quarts chicken broth 1 1/2 quarts dry flageolet beans

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Instructions

1. Sweat onions and celery in a little oil, deglaze them with stock adjust the flavor of your broth before adding dry beans.
2. Add flageolet beans and cook until tender, approximately 1 1/2 hours.
3. Once beans are tender, add remaining ingredients and season with salt and pepper to taste.
4. Garnish with extra chives for vibrant color and taste.

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The Classic Catering People

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Butternut Squash Soup

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Course

Main Dish, Soup

Ingredients

• 1 large butternut squash 1 ½ pounds, diced
• 3 quarts water
• 1 shallot sliced
• 1/2 cup heavy cream
• 1 tbs. honey powder
• salt and pepper

Course Main Dish, Soup Ingredients 1 large butternut squash 1 ½ pounds, diced 3 quarts water 1 shallot sliced 1/2 cup heavy cream 1 tbs. honey powder salt and pepper

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Instructions

1. Roast diced butternut squash until tender.
2. Transfer roasted squash to a sauce pan and sweat with shallots.
3. When shallots are translucent, add water.
4. When water starts to simmer slowly add cream and honey powder and blend until smooth.
5. Season with salt, pepper and honey powder as needed.

Soup Garnish

1. Cut the top half of the butternut squash off then cut that in half so you end up with two half-moon shapes.
2. Slice ¼ slivers of squash into half-moons then lightly roast them with olive oil.
3. When tender, sprinkle slivers with turbinado sugar and brulee them.

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The Classic Catering People

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Roasted Chicken Breast and Black Lentil Stew with Arugula and Mache Salad

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Course

Main Dish, Salad, Soup

Ingredients

Lentil Stew

• 1/2 onion diced
• 1 quart lentils
• 1 bay leaf
• 8 cloves cardamom
• 2 heirloom tomatoes diced
• 1 shallot sliced
• 1/4 heavy cream
• salt and pepper to taste
• chicken stock very rich

Chicken Breast

• 1 chicken breast skin on
• salt and pepper
• olive oil

Arugula and Mache Salad

• 1 handful arugula
• 1 handful mache
• salt and pepper
• olive oil

Course Main Dish, Salad, Soup Ingredients Lentil Stew 1/2 onion diced 1 quart lentils 1 bay leaf 8 cloves cardamom 2 heirloom tomatoes diced 1 shallot sliced 1/4 heavy cream salt and pepper to taste chicken stock very rich Chicken Breast 1 chicken breast skin on salt and pepper olive oil Arugula and Mache Salad 1 handful arugula 1 handful mache salt and pepper olive oil

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Instructions

Lentil Stew

1. Sweat onions then deglaze them with stock, cardamom and bay leaves.
2. When broth has reached desired flavor, add lentils and simmer until tender (about 30 minutes).
3. Drain all liquid and cream, let cream reduce, add tomato and season with salt and pepper.

Chicken Breast

1. Heat oil in a sauté pan until it begins to lightly brown.
2. Place seasoned chicken breast in the pan, skin side down, and roast until skin is very crispy.
3. Slice and serve.

Arugula and Mache Salad

1. Gently toss greens together with olive oil and salt and pepper and serve chicken and lentils.

Source

The Classic Catering People

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