Recipes January 18th

This week I am making a couple of recipes from William Sonoma.

Roasted Chicken Breast over couscous salad
http://www.williams-sonoma.com/recipe/warm-chicken-and-couscous-salad.html?cm_src=RECIPESEARCH

For the Chicken
4 chicken breasts with the skin on
4 slices of lemon
1 garlic clove sliced
Fresh herb sprigs of your choice (sage, thyme, basil all work nicely)
S&P
Olive oil

Lift the skin off the chicken breasts and insert a slice of lemon, slice of garlic and one sprig of herb.  Pat it back down, rub the breast with a little olive oil and sprinkle with salt and pepper.  Roast at 375 for about 40 minutes.  Serve over the couscous - which I served warm, not as a salad.

Roasted acorn squash goes well with this dish.

Pasta Rustica also from William Sonoma
http://www.williams-sonoma.com/recipe/pasta-rustica-with-chicken-sausage-and-three-cheeses.html

This dish can be made ahead and baked right before serving.  Great with a caesar salad and crusty bread. yummy comfort food.

Sole Muniere with Spaghetti Squash and your choice of salad or green vegetable


http://www.foodnetwork.com/recipes/ina-garten/easy-sole-meuniere-recipe/index.html


We like our sole less lemony, so use lemon juice to your taste - and don't forget to use your best judgement with the butter!

For the spaghetti squash, cut in half lengthwise and remove seeds.  Please in a deep baking sheet cut side down and put some water in the bottom of pan.  Cook at 375 or 400 for 40-45 minutes.  Carefully remove from the oven (use mitts to get it out of the pan).  Scrape the sides with a fork, serve with butter, salt and parmesan cheese.