With temperatures plummeting we’re way more inclined to stay home than venture out for dinner. Whether you’re dining in alone or plan on entertaining a few friends, this is a simple three course meal guaranteed to impress with minimal effort. Whats more, the main course lends itself to using a whole host of ingredients (and left overs) you likely have in abundance. Here’s to looking super domestic without actually knowing how to use a Cuisinart.
We tapped the Executive Chef Jamie Prouten Chef from Round Pond Estate who specializes in using seasonal and garden fresh ingredients. Here are three recipes that promise maximum results with minimal effort.
Start With A Salad
Kale Salad With Citrus Vinaigrette
Ingredients 2 bunches Dino kale, chopped 2 grapefruit, peeled and segmented 2 oranges, peeled and segmented 1 pomegranate, seeds removed 1/4 cup pumpkin seeds, toasted 3 1/2 Tbsp Round Pond Sangiovese Blend Red Wine Vinegar 10 Tbsp Round Pond Blood Orange Olive Oil 1 tsp salt 1 tsp Round Pond Italian or Spanish Blend Olio Nuovo
Combine all ingredients in a large mixing bowl and toss. Drizzle with the Round Pond Italian or Spanish Blend Olio Nuovo
Make A One-Dish Entree
Ingredients 1 cup diced cooked green beans 1-1/2 cup gravy 1 lb chopped turkey 1-1/2 lbs mashed potato or sweet potato mash 1 cup shredded cheddar cheese
Optional Left Over Ingredients to include in pie - get as creative as you want: stuffing or dressing creamed corn creamed onions Brussels sprouts
In a large bowl, combine green beans, turkey and gravy (and any additional leftovers you like). Place mixture in a baking dish (approximately 7"x7") and top with mashed potatoes. Cover with foil and bake at 375 for 20 minutes.
Remove foil, top with cheese and broil for about three minutes or until top is golden brown and cheese is melted.
Finish With Cookies
Orange Tea Biscuits
Ingredients 4 cups flour ¾ cups sugar 3 tsp baking powder ½ tsp salt 3 eggs (beaten lightly) ½ cups oil 1 tsp vanilla 1/4 cup orange juice zest of 1 large orange ¼ lbs softened butter ½ cup orange preserves 1 cup ground almonds (optional)
Sift flour, sugar, baking powder, and salt together in a large standing bowl mixer fitted with dough hook. Slowly incorporate eggs, oil, vanilla, zest, butter, and orange juice until fully mixed.
Remove from bowl and turn onto a lightly floured surface. Knead together for 1 to 2 minutes, shaping dough into an approximate circle. Cover bowl with plastic wrap and chill overnight.
Preheat oven to 375F. Roll dough to ¾ “ thickness, cut with dough cutter or shape with your finger in a circle, pressing a small indentation in the center with your thumb. Fill with a small amount of orange preserves and a sprinkle of ground almonds. Bake on parchment-lined sheet tray in preheated oven for 10-15 minutes or until golden brown. Makes about 40 biscuits.