AUGUST 24 • 2023 | 43

Kosher salt and pepper

1 cup corn flour

¼ cup olive oil

2 cups red or Bermuda onions, 

sliced

2 tsp. garlic, minced

4 cups fresh peaches, diced (you 

may use canned or frozen, if 

necessary)

1 cup fresh corn kernels or 

frozen, thawed

2 Tbsp. dried parsley flakes

2 cups dry white wine

1 cup chicken stock or broth

Directions: 
Pound chicken breasts 
until thin or cut horizontally 
into thin slices. Season to 
taste with salt and pepper. 
Dredge the breasts in flour 
and set aside. Heat oil 
until hot in a large skillet 
over medium-high heat. 
Add the floured breasts 
and saute on both sides 
until lightly browned. You’ll 
have to cook the breasts 
in batches. Remove the 
breasts to a dish as they’re 
cooked and set aside.
Add onions, garlic, 
peaches and corn to skillet 
(do not clean skillet first) 
and sauté until softened, 

about 6 minutes. Sprinkle 
the parsley over. Return 
the chicken to the skillet 
and pour the wine and 
broth over (if your skillet 
isn’t large enough, use two 
or transfer everything to 
a larger pot). Makes 8-12 
servings.

OLIVE OIL ROASTED 
CARROTS 
Ingredients:

4 pounds carrots 

¼ cup extra-virgin olive oil 

Kosher salt and freshly ground 

black pepper to taste

Directions: 
Peel and cut carrots into 
½-inch diagonal slices. 
Transfer the carrots to a 
large bowl. Add the olive 
oil and toss well. Season 
generously with salt and 
pepper. Spread on baking 
sheet with sides and roast 
until the carrots are tender 
and browned, about 45 
minutes. Keep warm until 
ready to serve. Makes 8-12 
servings.

LEMON ROASTED 
ASPARAGUS WITH 
FRESH DILL
Ingredients:

2½ to 3 pounds asparagus, 

tough bottoms trimmed (thin 

asparagus is preferable)

2 Tbsp. olive oil

2 Tbsp. fresh lemon juice

Grated peel or zest of 1 lemon

Kosher salt and pepper to taste

3 Tbsp. fresh dill, chopped

Directions: 
Preheat oven to 425°F. If 
the asparagus is thick, use 
a vegetable peeler to peel 
the large bottom-halves 
(the purpose is to make 
the asparagus a uniform 
thickness). Arrange the 
asparagus on a baking 
sheet with sides.
Combine the oil, lemon 
and zest in a small bowl 
and whisk well. Drizzle 
this mixture over the 
asparagus. Roast the 
asparagus for 10 minutes 
and remove from the 
oven (don’t worry if the 
asparagus does not look 
cooked — it will continue 
to cook as it cools). 
Transfer the asparagus 
to a serving dish and 

season lightly with salt and 
pepper and sprinkle with 
dill. Serve warm or at room 
temperature. Makes 8-12 
servings.

TZIMMES 2006
The addition of balsamic 
vinegar and dried cherries 
updates this classic holiday 
dish.

Ingredients: 

6 Tbsp. butter or margarine

2 cups onions, chopped

4 cups carrots, 2-inch pieces 

4 cups sweet potatoes, 2-inch 

chunks 

4 cups parsnips, 2-inch chunks 

1 cup dried cherries

½ cup honey or buckwheat 

honey

⅓ cup balsamic vinegar

Salt and pepper to taste

Fresh chopped chives, garnish

Directions: 
Preheat oven to 400ºF. 
Melt butter or margarine 
in a medium saucepan 
over medium-high heat. 
Add onions and saute 
until golden. Let the 
onions cool slightly before 
transferring to a large 
bowl. Toss with remaining 

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