ravenously

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Carrot and arugula salad

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Lovely dinner last night: chicken pot pie with smoky collard greens and a carrot-arugula salad.

Reporting back–I’ve by now broken every Whole30 commandment and noticed I paid for it, with a creeping fatigue and post-sugar crash after eating desserts or too many simple carbs like flour or alcohol. I’m trying to stick to it at home, still, mostly, though last night’s pot pie certainly did not.  

Carrot and Arugula Salad

6 carrots, spiralized, the remaining cores sliced thinly 

Coconut oil

Salt

Pepper

1/2 preserved lemon rind, minced, plus a splash of its juice/brine

2 Tbsp toasted extra virgin walnut oil

2 Tbsp mixed chopped fresh herbs (mint, cilantro, parsley)

2 Tbsp slivered toasted almonds

1 Tbsp fried crispy shallots (I get these in a plastic tub from the Asian supermarket)

4 cups arugula (or about 1 cup per serving)

Mix the carrots, coconut oil, salt, and pepper and roast on a baking sheet at 425 degrees for about 20 minutes, till the carrots are tender.

Mix the carrots with all other ingredients except the arugula.

Serve as about 1/4 cup carrot mixture spooned over each cup of arugula.

For the collard greens, I fried up chopped bacon, added some fresh chopped garlic, red pepper flakes, and smoked paprika to the oil for a few minutes, then added a big pile of chiffonaded kale and collard greens and a big splash of chicken poaching water from the pot pie; cooked on low heat till everything else was ready.

For the pot pie: poached chicken leg quarters, then removed skin and pulled the meat from the bone. Fried chopped onions and carrots in butter with some flour, then added chicken poaching water, rubbed sage, bay, nutmeg, salt and pepper, and potatoes, and simmered till the potatoes were cooked. Added the chicken meat back in, topped the skillet with a half recipe of the flaky pie crust from the Joy of Cooking, basted with ghee, and baked till brown, about 350 for 30 mins.

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Written by orata

July 12, 2015 at 11:43 am

Posted in recipes

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