Perfect Roasted Chicken

Menu:
Ida Garden's Perfect Roasted Chicken || Food Network
Brussels Sprouts
Apple Crisp || Wednesday Chef

NOTE: My friend Ali posted this recipe, and I pretty much trust anything she recommends. This chicken was the best roasted chicken I've ever made.

Perfect Roasted Chicken
Ingredients:
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions:
Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Carrot Soup

Menu:
Carrot Soup || Bleubird Vintage
Salad with Golden Beets & Goat Cheese

NOTE: This soup is amazing. I cannot wait to make it again. For my paleo friends, just substitute full-fat coconut milk for the cream. I bet it's just as good.

Vegetable Soup

Menu:
Vegetable Soup || Real Simple
Mache Salad with Pistacios and Pepperoncini

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3-14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
kosher salt
1-14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
baguette, sliced and toasted (optional)

Directions 
Heat oil in a large saucepan or stockpot over medium-high heat.
Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt.  Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 15 minutes.
Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

Thai Curry Vegetable and Tofu Soup

Menu:
Thai Curry Vegetable and Tofu Soup || Real Simple
Vegetable Potstickers

Ingredients
1 T. Thai red curry paste
1 t. grated fresh ginger
2 c. low-sodium vegetable broth
1 14-ounce can coconut milk
kosher salt
1/2 lb. shiitake mushrooms, stems removed and caps thinly sliced
4 oz. green beans, halved
2 carrots, halved lengthwise and sliced crosswise
14 oz. extra-firm tofu, drained and cut into cubes
4 oz. snow peas
2 T. fresh lime juice
1/4 c. torn fresh basil leaves
Asian chili garlic sauce, for serving (we used sriracha)

Directions
Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.

Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.

Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Vegetable Soup

Menu:
Vegetable Soup || Real Simple
French Roll

Serves 4
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
Freshly grated Parmesan

Directions
1. Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.

2. Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.

3. Reduce heat to medium and simmer, partially covered, 15 minutes.

4. Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.

5. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

Red Lentil Curry

Menu:
Red Lentil Curry || Real Simple

Serves 4
Ingredients
3 tablespoons canola oil
2 tablespoons chopped fresh ginger
2 cloves garlic, chopped
8 scallions, sliced, white and green parts separated
1 tablespoon curry powder
4 medium carrots (about 8 ounces), chopped
1 large russet potato (about 10 ounces), peeled and cut into 1-inch pieces
1 cup red lentils
4 cups low-sodium vegetable broth
kosher salt and black pepper
naan bread and lime wedges, for serving

Directions
1. Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and scallion whites and cook, stirring frequently, until softened, 2 to 3 minutes. Stir in the curry powder. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils and vegetables are tender, 15 to 20 minutes.

2. Sprinkle the curry with the scallion greens and serve with the naan and lime wedges.

Kale Market Salad

Menu:
Kale Market Salad || 101 Cookbooks
Brie with Rosemary Raisin Crackers

NOTE: To me, this was a perfect summer dinner.