INGREDIENTS:
2 tablespoons oil
4 boneless skinless chicken breast
2 tablespoons butter
1 shallot, finely diced
2 garlic cloves, finely chopped
1/2 C white vermouth
1 C half and half
1/3 C chicken stock
1 cup seedless grapes, sliced (red or green)
Squeeze of lemon juice
Leaves from 4 sprigs of tarragon, chopped, plus extra whole leaves for garnish

METHOD:
Place a large frying pan over high heat. Add a little oil, then place the chicken breasts in the pan. Cook for 4 to 6 minutes, until golden and crisp. Flip the breast over and cook for 1 minute longer. Remove from the pan and set aside. 

Reduce the heat to medium and add the butter, shallot, garlic, and a pinch of salt. Cook for 1 to 2 minutes, stirring, until everything is coated in butter and just beginning to soften. To keep the sauce bright and fresh, don’t let the shallots and garlic brown too much. Add the vermouth and let it reduce for about a minute. Stir in the half and half and stock, then return the chicken to the pan, presentation side up, so it stays above the sauce. (That will keep the golden brown delicious exterior nice and crispy) Simmer for 8 to 10 minutes, until the chicken is cooked through.  

Add the grapes and cook for 2 to 3 minutes, then stir in the chopped tarragon. Taste and adjust with salt pepper and a squeeze of lemon juice. Garnish with whole tarragon leaves and serve.

Serves 4

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INGREDIENTS;

3 C cooked quinoa

¼ C slivered red onion

1 C green beans, blanched

1 C grape tomatoes, halved

¼ C minced parsley

3 minced scallions

BASIL VINAIGRETTE:

½ C corn oil

¼ c white wine vinegar

1 t each salt and coarse ground black pepper

2 cloves garlic, minced

3 t minced parsley

3 t minced basil

METHOD: Whisk together the ingredients for the vinaigrette and set aside. Cook the quinoa as you would pasta, taking care not to overcook. When tender, drain well and spread out on a rimmed baking sheet. Cool completely. Combine all other salad ingredients. Add with vinaigrette and adjust salt and pepper.

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INGREDIENTS:

Green Goddess Dressing:

¾ cup mayo

¼ cup yogurt or sour cream

2 tsp lemon zest

2 tsp fresh lemon juice

1 clove garlic, minced

1 anchovy fillet, rinsed and dried

¼ tsp crushed red pepper (if desired)

2 Tbsp finely chopped fresh basil

½ cup chopped fresh parsley

1 Tbsp finely chopped fresh tarragon

Kosher salt and freshly ground black pepper

Pizza & Toppings:

1 pizza dough, homemade or store bought @ room temperature (recipe link https://petitefeastutah.com/blog/2020/07/15/virtual-dinner-party-18-pizza-on-the-grill/)

6 oz goat cheese

1 bunch asparagus, trimmed

3 green onions, cut into 1½-inch pieces

½ cup cooked fresh green peas or thawed frozen peas

METHOD:

Preheat oven to 500°F.

Make the Green Goddess dressing: stir together mayo, yogurt, lemon zest, lemon juice, garlic, anchovy and crushed red pepper in a medium bowl.  Add in chopped basil, parsley, and tarragon. Blend well with immersion blended. Season with salt and pepper. Set aside.

Shape the dough into a 10–12 inch circle and place it on pizza sheet lightly sprinkled with cornmeal. Dock the dough all over with a fork.

Crumble the goat cheese over the dough. Scatter asparagus and green onions on top. Season lightly with salt and pepper and a drizzle of olive oil. Bake 10–15 minutes, rotating halfway through, until the crust is golden.

Scatter the peas over the pizza and bake 1 minute more.

Drizzle with the dressing just before serving.

*Any extra dressing keeps, refrigerated, for up to 1 week.  

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INGREDIENTS:

CHICKEN FALAFEL MIX

1 lb. ground chicken (dark meat or a blend of light and dark work best here)
½ can garbanzo beans, rinsed and drained
½ red onion, chopped
2 Tbsp each parsley, mint, and cilantro, chopped
2 cloves garlic
½ jalapeño, seeds removed
1½ tsp each ground cumin, coriander, smoked paprika
Salt and freshly ground black pepper

YOGURT DIP
¼ cup Greek yogurt
¼ cup feta
2 tsp fresh lemon juice
1 Tbsp fresh dill or 2 tsp dried
1 small cucumber, peeled, seeded, and cut into 1-inch chunks
Salt and freshly ground black pepper to taste

Chopped romaine, tomatoes, and hummus for serving, if desired

METHOD:

Make the yogurt dip: Combine feta, yogurt, lemon juice, and dill in the bowl of a food processor and blend until smooth. Add the cucumber and pulse once or twice to achieve a pleasant, slightly chunky texture. Refrigerate while you prepare the skewers.

Make the skewers. Combine the ground chicken, garbanzo beans, garlic, onion, herbs, jalapeño, and spices in the food processor. Pulse, scraping down as needed, until crumbly. Do not puree! You’re after a slightly textured but cohesive mix.

Lay a tortilla flat and spread the mixture evenly almost to the edges. Top with another tortilla, pressing lightly so the filling is sandwiched between. Repeat with the remaining mixture and tortillas, finishing with a tortilla on top. Trim the rounded edges to form a square, then cut into 16 equal cubes. Thread two cubes onto each skewer to secure the layers. Brush lightly with olive oil

Heat 2 t oil in a large frying pan over medium-high heat and add the skewers, ensuring good contact with the pan. An outdoor grill, broiler or oven work too. Sear 2–3 minutes until the meat begins to caramelize, then turn and cook the remaining sides 2–3 minutes each, until cooked through.

Serve over store bought or homemade hummus if you like, topped with yogurt sauce and chopped lettuce and tomatoes

hummus recipe link: https://petitefeastutah.com/blog/2024/04/06/virtual-dinner-party-94-preserved-lemon-hummus-with-tomato-cucumber-topping/

Serves 2-4

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INGREDIENTS:

2 # boneless, skinless chicken breast cut in half horizontally

1 onion, slices

2 cloves garlic, minced

1 T oregano

1 T cumin

3-4 chipotle en adobo, minced (or to taste)

1 14.5 oz. can diced tomatoes

1 C chicken stock

¼ C orange marmalade

Juice of 1 orange

¼ c fresh cilantro, chopped

18 corn tortillas, warmed

Limes, sliced radish, pickled red onion, cilantro for serving

METHOD:

In a large saucepan, heat oil over medium high heat.  Add onion and cook until lightly browned and fragrant. Add garlic, oregano, cumin and minced chipotle and sauté briefly.

Add chicken breast, canned tomatoes and 1 C chicken stock to saucepan. Stir well and bring mixture up to a boil.  Reduce heat to low and cover pot with a tight fitting lid.  Simmer for 10-12 minutes or until chicken registers 165 degrees on an instant read thermometer. Transfer chicken to a large plate and allow to cool slightly. Using two forks, shred chicken into bite-size pieces. Set aside.

Stir marmalade into cooking liquid and allow to thicken until reduced by 1/3.  Once reduced, add shredded chicken back to sauce and stir to coat evenly.   Turn off heat and stir in juice of 1 orange and chopped cilantro. Adjust salt and pepper.

Place all taco bar elements on table so everyone can customize their own taco creations.  

Serves 2-4 generously

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INGREDIENTS 
1 lb dried bucatini 6 oz unsalted butter, at room temperature, divided4 garlic cloves3 Tbsp capers, roughly chopped1 C dry white wine20 shrimp, peeled and deveined (16–20 IQF work best)8 g olive oil1 large lemon, zest and juice¼ C fresh parsley, choppedS&P and a pinch of crushed red pepper (optional)
METHOD 
Zest and juice the lemon. Roughly chop the capers and garlic. Chop parsley leaves and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the bucatini, reserving 1 cup of pasta water.
In a large skillet, melt 2 Tbsp of the butter over medium-low heat. Add garlic and sauté until just fragrant, about 1 minute. Add the white wine, capers, and several cracks of black pepper. Bring to a simmer and cook until the wine is reduced by half, 2–3 minutes.
Once the wine is reduced, add the shrimp in an even layer and cook, stirring occasionally, until just opaque, 2–3 minutes. While the mixture is still simmering, slowly whisk in the olive oil and remaining butter until emulsified. Add the lemon juice and zest.
Add cooked bucatini to the pan and toss lightly. Add ½ cup of pasta water and toss with tongs until the pasta is well-coated and the sauce is emulsified, adding more pasta water as needed. Season with salt and pepper to taste and finish with chopped parsley.
Serves 4

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Saffron adds depth to this soup. But if you don’t have any on hand, it’s OK to omit it.

INGREDIENTS:

1 lb. peeled, cubed butternut squash (2-3 cups)

1 T. chopped fresh ginger

2 garlic cloves

1/4 tsp. ground cinnamon

2 t curry

2 t crushed red chili sauce

Pinch of saffron threads, optional

2 T. olive oil

2.5 C vegetable stock or water

1 ½ C fresh tangerine juice or orange juice

2 Tbsp. honey

FOR THE GREMOLATA: 1/4 cup chopped fresh parsley leaves, 2 Tbsp. chopped pistachios, 1 Tbsp. minced tangerine or orange zest 

METHOD:

Sauté squash, ginger, garlic, cinnamon, and saffron for the soup in oil in a large pot over medium high heat. Cook until squash browns, about 5 minutes, stirring often. Add vegetable stock, tangerine juice and honey. Bring to a boil, reduce heat to medium-low, and simmer, covered, until squash is tender, about 40 minutes.

Let soup stand off heat for 10 minutes, then puree in a blender in batches until smooth. Return soup to pot and heat until warmed through adding water or stock to reach the proper consistency.

Toss parsley, pistachios, and zest for gremolata together in a bowl and sprinkle on top of soup before serving.

 serves 2 

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This recipe is the ultimate post-holiday reset meal. I’ve used leftover turkey, carrots, celery, and sweet potatoes, but almost any extra vegetables from your Thanksgiving feast will fit right in. The flavorful filling, lightly scented with thyme and brightened by a pop of frozen peas, is tucked beneath a crisp, buttery pie crust – ideally, it’s one left over from your Thanksgiving pie-making marathon – making this a comforting dinner that comes together in a snap.

INGREDIENTS:

2 T       olive oil

1          leek, white part only, chopped

1          onion, chopped

1          garlic clove, minced

3 oz     mushrooms, chopped

½ C      white wine (or equivalent amount of chicken stock)

2 C       low-sodium chicken stock

1 ea     carrots, peeled and diced

2 ea     celery ribs, diced

1 ea     sweet potato, peeled and diced

1 T       fresh thyme, minced (or 1t dried)

1 C       frozen peas

3 C       cooked turkey shredded into bite size pieces

¼ C      fresh parsley, chopped

3 T       butter

3 T       flour

¾ C      half and half

1 ea      single crust pie dough recipe

1           egg, lightly beaten with 1 T water

METHOD:

Heat 2 Tbsp olive oil in a large ovenproof skillet over medium-high heat. Add onions and cook until softened but not browned. Stir in garlic and cook until fragrant. Add mushrooms and cook until lightly browned. Pour in wine (if using) and chicken stock and bring to a simmer. Add the carrot, celery, and sweet potato. Cook for about 10 minutes, or until the vegetables are tender. Stir in thyme, peas, salt, and pepper. Remove from heat.

In a separate saucepan, melt 3 Tbsp butter over medium heat. Whisk in flour and cook, whisking constantly, for about 1 minute. Gradually whisk in the half and half until smooth and slightly thickened. Gently stir this sauce into the vegetable mixture. Add the shredded turkey and parsley; stir to combine and set aside to cool while you roll out the pie shell.

Preheat the oven to 375°F. Roll out pie dough to fit the skillet. Carefully place over the filling and crimp the edges decoratively. Brush with egg wash. Bake for 20–30 minutes, or until the crust is golden brown and the filling is bubbling.

Serves 2–4

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INGREDIENTS

2 T olive oil

1 basket cherry tomatoes

1 red Hungarian pepper, halved, deseeded and sliced

1 yellow onion, chopped

2 T red harissa paste (or less to taste)

1 14.5 oz can chopped tomatoes, drained

1 15 oz can chickpeas

Salt, pepper and honey to taste

Homemade or store-bought hummus

Harissa oil for drizzling *see chef’s note

Juice of 1 lemon

Chopped parsley

Pine nuts

Sourdough toast, buttered

METHOD:

Preheat the oven to 350 degrees.

In an ovenproof skillet, combine halved, deseeded and finely sliced Hungarian pepper, onion and cherry tomatoes. Drizzle olive oil over the top and season with a good pinch of salt and pepper. Shake the pan to combine. Put the pan in the oven and roast for 15 minutes.

Remove pan from oven, add the harissa, drained canned tomatoes and chickpeas, including their juice.  Stir to combine. Taste for seasoning and add additional S & P and honey if needed. Return the dish to the oven for 25-30 minutes. Roast until the consistency of chickpea mixture is loose but thicken slightly to a jammy consistency.

Remove from the oven, squeeze lemon over the top.

To serve, dollop the hummus on chickpea mixture swirling decoratively. Drizzle a little harissa oil (*Chef’ tip – combine a little olive oil and a bit of harissa and mix well) over the top and add a sprinkling of pine nuts, lemon juice and chopped fresh parsley. Serve with buttered sourdough toast.

Serves 2 with leftovers

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Ingredients:

¼ C honey

1½ C fresh late season Utah peaches, peeled and chopped

1 1/2 C reduced-fat milk

1 cup water

1/2 C arborio rice

3 T granulated sugar

pinch salt

¾ cup nonfat evaporated milk

1 egg yolk

zest of 1 lemon

1/2 vanilla bean (scraped)

2 t butter

1 T minced fresh basil

Method:

Prepare the peaches: gently warm the honey until it’s pourable but not boiling. Add to chopped peaches and set aside.

In a saucepan, combine the rice, water, 1 cup of the milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium-low heat. Cook uncovered for about 20 minutes, stirring occasionally, until the rice is very tender. You may need to add additional milk if rice seems too stodgy. You’re after a loose creamy texture.

Temper in egg yolk by whisking together the remaining ½ cup milk, evaporated milk, egg yolk and lemon zest until smooth. Add ½ C of the hot rice mixture to the yolk mixture and then slowly stir this mixture back into the hot rice. Add vanilla and cook over low heat until creamy.
Remove the saucepan from the heat. Stir in the butter and fresh basil. Let the pudding cool and layer with honeyed peaches. Finishing with peaches on top. Serve warm or chilled.

Serves 4

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