Cabbage & Parsnip Soup

This is a great dish to make on these cool fall days & nights. Easy & flavorful!

4 cups chicken stock + 1 cup water
Half head of cabbage shredded 
1 can white beans with liquid
1 parsnip shredded 
1 onion chopped + 1/2 cup sliced scallions for serving
2 garlic minced garlic cloves
2 Tbsp. rice vinegar
3/4 Tbsp. kosher salt + 1 tsp. ground black pepper
1/4 - 1/2  tsp. red pepper flakes
1 Tbsp. olive oil
1 - 2 cups torn sour dough or French bread

Sauté the onions, salt, and peppers in the olive oil over moderate heat 
until soft but not browned. Add the garlic & cook 30-60 seconds.  Add 
the cabbage, parsnip and cook for another minute.  Then add the stock, 
water & beans. Bring to a boil then reduce to simmer 10 minutes. Put 
the torn bread into the soup to thicken. Then add the vineagar and 
serve with more bread.

Rosemary Chicken with Marinated Mushrooms

This is an easy flavorful one pot dish. The zesty marinade will be used three times! You can use any cuts of chicken you like but be sure to adjust cooking times so that you don't overcook the chicken!

Marinade:
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 Tbsp. Dijon 
2 Tbsp. chopped fresh rosemary 
2 1/2 tsp. coarse salt
1 1/4 tsp. cracked black pepper
2 Tbsp. chopped fresh parsley
4 minced cloves of garlic
1/2 tsp. red pepper flakes

Other ingredients:
4 chicken breast (bone in with skin)
16 ounces small crimmini mushrooms (halved or quartered if large)
1 cup whole peeled pearl onions.

Make the marinade by whisking it all together. Pour half of the 
marinade over the chicken. Cover & marinate 3 hours or overnight.
Remove the chicken from the marinade, pat dry and leave at room 
temperature 30 minutes before cooking.
Meanwhile pour half of the remaining marinade over the mushrooms & onions.

Pre-heat oven to 450 degrees.
Heat a heavy oven safe skillet to moderate heat.

Place the chicken skin side down, undisturbed for 5 minutes. Turn the 
chicken over and add the mushrooms and onions. Making sure to coat in 
the oil. Place in the oven for 20 minutes. Remove the chicken, 
mushrooms & onions from the pan. Discard all the oil in the pan. Then 
use the remaining marinade to deglaze the pan. Use a wooden spoon to 
scrape up any bits in the pans. Serve over the chicken!