Pistachio Crusted Chicken, Smashed Potatoes & Bilancia Carrots
Ingredients:
4 boneless, skinless chicken breasts
Pistachio butter (See recipe below)
1 tablespoon Italian parsley, chopped
Instructions:
Pistachio Butter Ingredients:
300 grams unsalted pistachios
1/2 cup olive oil
2 teaspoons Stella's Table Lemon Garlic Sea Salt
Instructions:
Roasted the nuts in a 300-degree oven for 6 1/2 minutes.
Once out of the oven, blend all ingredients in a food processor or blender until smooth.
Use immediately or save for later.
Bilancia Carrots (Bilancia means balance in Italian because these carrots are the perfect blend of sweet and savory)
Ingredients:
4 large carrots, sliced thinly, preferably using a mandolin
1 tablespoon Stella's Table Lemon Honey Jelly
2 tablespoons extra virgin olive oil
1 teaspoon Stella's Table Lemon Garlic Sea Salt
1/4 teaspoon sea salt
1/2 cup water
Instructions:
Mix jelly, olive oil, and sea salt together in a bowl and set aside.
In a large pan, add 1/2 cup water and 1/4 teaspoon sea salt. Wait for water to boil and once it is boiling, add the carrots. Stir and sauté in water for 3 to 4 minutes until carrots are al dente or most of the water is evaporated.
Add the liquid mixture to the carrots. Cook on medium/high and sauté until most of the liquid is gone and the carrots are almost cooked. Be careful not to let it burn.
Take off heat, cover and serve right away.
Smashed Potatoes Ingredients:
Bag of small colorful potatoes (white & purple)
Salt to taste
1 tablespoon olive oil
Instructions:
Boil the potatoes in salted water (should taste like the sea)
When potatoes are cooked, drain and put into a frying pan.
Add olive oil to pan and turn to medium heat. Using a fork or potato masher, smash the potatoes just a little bit to open them up.
Add salt to taste and serve.
