Recipes by Kristen Olson of Quincy Street Kitchen
Food Styling by Sara Bartus
Banana-Nut French Toast Bake
Prep Time: 15 minutes
Start to Finish: 9 hours, 15 minutes
Makes: 8 servings
½ cup butter, melted
½ cup firmly packed brown sugar
8 large eggs, lightly beaten
1 ½ cups whole milk or heavy cream
1 tsp. cinnamon
1 tsp. vanilla extract
1 (about 16 ounces) sliced cinnamon bread, cut into ½-inch cubes (about 8 cups)
5 ripe bananas, cut into ½-inch slices
1 ½ cups pecan halves
Maple syrup, if desired for serving
- In a large bowl, mix together melted butter and brown sugar until smooth. With a fork, whisk in eggs, milk, cinnamon, vanilla and salt until smooth; set aside.
- Spray a 13x9-inch (3-quart) baking dish with cooking spray. Add cinnamon bread, banana slices and pecans to baking dish and gently stir to mix. Pour egg mixture over bread and bananas. Cover and refrigerate 8 hours or overnight.
- Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until golden brown along edges and knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with maple syrup, if desired.
Kale and Grain Salad with Lemon Dressing
Prep Time: 30 minutes
Start to Finish: 1 hour
Makes: 7 servings
Kale and Grain Salad
1 medium delicata squash, halved lengthwise, seeded and cut into ½-inch slices (about 4 cups)
½ Tbsp. olive oil
½ tsp. salt
1/8 tsp. pepper
½ cup pearled barley
1 ½ cups chicken broth or water
1 bunch kale, stems removed and leaves chopped
1 shallot, thinly sliced
1 cup pomegranate seeds (from 1 pomegranate)
½ cup pistachio nuts, roughly chopped
½ cup crumbled goat cheese
2 Tbsp. fresh lemon juice
2 tsp. honey
1 Tbsp. Dijon mustard
¾ tsp. coarse kosher salt
½ tsp. black pepper
¼ cup olive oil
- Heat oven to 400°F. Spray a 15x10x1-inch pan with cooking spray. Place the squash in the pan, top with 1 tablespoon olive oil, ½ teaspoon salt and ? teaspoon pepper; stir to coat. Bake 20 to 25 minutes, stirring occasionally, until squash is crisp-tender when pierced with a fork.
- Meanwhile, in a medium saucepan, cook and drain pearled barley as directed on the package until tender using chicken broth in place of water for extra flavor.
- In large mixing bowl, combine all Lemon Dressing ingredients with a whisk until smooth; stir in kale and shallot. Massage with your hands 2 to 3 minutes or until kale softens slightly.
- Stir cooked barley and roasted squash into kale mixture and refrigerate at least 1 hour or up to 1 day before serving. When ready to serve, stir in pomegranate seeds, pistachio nuts and goat cheese
Garlic-Herb Butter Roasted Chicken and Winter Veggies
Prep Time: 15 minutesStart to Finish: 1 hour
Makes: 4 servings (1 chicken thigh + about 1 ? cups veggies)
5 Tbsp. finely chopped fresh herbs (thyme, rosemary and parsley)
¼ cup butter, melted
4 cloves of garlic, finely chopped
1 tsp. coarse Kosher salt
½ tsp. freshly ground black pepper
4 medium red potatoes, cut into 1-inch pieces
2 large parsnips, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
4 bone-in skin-on chicken thighs (about 20 ounces)
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In a small bowl combine fresh herbs, melted butter, garlic, salt and pepper; set aside.
- In a large bowl, mix together potatoes, parsnips, carrots, onion and 2 tablespoons of the garlic-herb butter mixture; toss to coat. Transfer to a single layer in prepared pan.
- Place chicken thighs, skin side up in pan and brush with remaining butter-herb mixture.
- Bake 35 to 45 minutes or until chicken is cooked through (at least 165°F in thickest part of thighs)
and vegetables are fork-tender. Serve with additional fresh herbs, if desired.