Panzanella Salad & Creamy Garlic Mushroom Chicken

Panzanella Salad

Ingredients

  • 3 tbs virgin olive oil more for drizzling

  • 3 tbs fresh lemon juice

  • 4 garlic cloves, minced

  • 1 tsp Dijon mustard

  • ½ cup sliced red onion

  • Kernels from 2 ears of fresh corn

  • 10 small or 5 medium tomatoes, sliced into wedges

  • 16 cherry tomatoes, sliced in half

  • 3 peaches, pitted and sliced

  • 4 to 5 cups cubed crusty bread

  • 1 cup chopped fresh basil

  • Sea salt and freshly ground black pepper

  • 1 cup roasted chickpeas

Instructions

  1. In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.

  2. To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas.

*In flyer August 20 - 26, 2023
Recipe and photo credit: Love & Lemons

Creamy Garlic Mushroom Chicken

Ingredients

For The Chicken

  • 1 1/2 pounds boneless skinless chicken thighs

  • 1 tsp each onion powder & garlic powder

  • 1/2 tsp each of dried thyme and rosemary

  • 1/2 tsp salt

  • 1/4 tsp cracked black pepper

  • 2 tbs olive oil

For The Sauce

  • 1 tbs butter

  • 9 ounces sliced brown mushrooms

  • 6 cloves garlic, minced

  • 1 tbs fresh chopped parsley

  • 1 tsp each of dried thyme and dried rosemary

  • 1 1/2 cups heavy cream

  • 1/2 cup fresh shredded parmesan cheese

Instructions

  1. Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.

  2. Heat 1 tbs of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.

  3. To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).

  4. Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.

  5. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve with pasta.

*In flyer August 20 - 26, 2023
Recipe and photo credit: Cafe Delites

Annah Kassen