One Pan Braised Chicken and Vegetables

We spent this week cozied up in our little cabin in Sundance, Utah. The snow was halfway up the house and the temperatures hovered right around 20 degrees. These circumstances call for for some healthy comfort food, for sure, and what’s more comforting than One Pan Braised Chicken and Vegetables?
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Let’s Talk About Braising…

Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine which forms a beautiful sauce!

Making This Recipe Gluten or Grain Free:

This recipe does call for 2 teaspoons flour. To make this recipe gluten free, use your favorite gluten free flour. I recommend Jovial Gluten Free Pastry Flour for GF cooking. To make this recipe grain free, I use cassava flour. It works very well!

Fancier Than Your Usual Meat and Potato Meal…

I love the idea of serving this elegant meat and potato meal for colder weather dinner parties. Just keep in mind that when it comes to braising you shouldn’t go “too big”. Instead of doubling or tripling this recipe and cooking in a really large pan, I like to make 2-3 recipes at the same time but in 2-3 separate pans. It just seems to work out better, at least for me.

The Recipe: One Pan Braised Chicken and Vegetables

Tips and what you need: I make this braised chicken in a 12″ cast iron skillet with lid, but you can also use a Dutch oven. As always you need a good knife. To make this recipe gluten free, I recommend Jovial Gluten Free Pastry Flour.. To make this recipe grain free, I use cassava flour.

5 from 16 votes
One Pan Braised Chicken and Vegetables
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Made in one pan, this rich, savory dinner takes about 30 minutes to make! To make this recipe gluten free, use your favorite gluten free flour. To make grain free use cassava flour. Note: my husband loves cauliflower, so on occasion I will steam some and toss it in (as pictured) this is optional but I didn't include it in the recipe. 

Course: dinner
Keyword: braised chicken, chicken dinner, dairy free, gluten free, grain-free
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 10 ounces boneless, skinless chicken thighs or breasts, cut into three strips
  • sea salt and freshly ground pepper to taste
  • 3/4 teaspoon smoked paprika
  • 2-3 tablespoons olive oil
  • 1 organic yellow or white onion, peeled and coarsely chopped
  • 6 ounces yukon gold potatoes, peeled and cut into wedges (1/2 thick)
  • 6 medium sized carrots, peeled and cut into 3" pieces
  • 3 teaspoons flour (of your choice, recommendations in blog post above)
  • 2/3 cup white wine
  • 1 1/4 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped, for garnish
Instructions
Prep and cook chicken
  1. Sprinkle chicken strips generously with paprika, sea salt and pepper. Heat skillet on high heat for 60 seconds, when hot add 2-3 tablespoons olive oil (enough to coat bottom of pan) Allow oil 30 seconds to heat.

  2. Add chicken strips to pan, cooking 4 minutes a side or until golden brown but not cooked through. While chicken cooks, prep vegetables:

  3. Peel and cut onion, potatoes and carrots. When chicken is golden but not cooked through, set on a plate and set aside. 

  4. If needed add more oil to pan, turn heat to medium, add onions and cook for 2-3 minutes. Add potatoes and carrots. Sprinkle with sea salt and pepper. Cook, stirring frequently for 10-12 minutes, until veggies begin to soften and edges turn golden. 

  5. Add flour and stir for one minute. Then add wine, broth and chicken. Turn heat up and bring to a simmer. 

  6. Once simmering, turn heat down (low but still simmering), cover and cook for 10-12 more minutes, or until chicken is cooked through and veggies are soft enough to easily poke with a fork but still a little firm. While chicken is cooking, prepare thyme and parsley. 

  7. Add thyme to pan a few minutes before chicken is done.

  8. remove from heat, garnish with parsley, serve.

xo

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Pomegranate Lime Non-Alcoholic Spritzer

I have decided to save America’s livers, one “mocktail” at a time. That’s right, you can enjoy your holiday parties, wake up the next morning feeling great and look festive while doing it thanks to this Pomegranate Lime Non-Alcoholic Spritzer!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Pomegranate Lime Non-Alcoholic Spritzer #mocktail #lowcarb #spritzer #pomegranate

Let’s Muddle Things Up!

This drink is a favorite anytime we want something a little more celebratory than plain old water. To make it you’ll need a muddle. A muddle is a bartenders tool used to crush ingredients, in this case, limes.

Pomegranate Lime Non-Alcoholic Spritzer #mocktail #lowcarb #spritzer #pomegranate

SIMPLE SYRUP OR NATURALLY SUGAR FREE STEVIA OPTION:

You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!

Pomegranate Lime Non-Alcoholic Spritzer #mocktail #lowcarb #spritzer #pomegranate

The Recipe: Pomegranate Lime Non-Alcoholic Spritzer

Tips and what you’ll need: When we serve this for parties we set out lime wedges and lime halves, a hand held juicer, a muddle, simple syrup and Stevia drops along with a recipe card with instructions so our guests can make their own spritzer. I prefer to use Pellegrino sparkling water because of it’s alkaline ph balance. Find my Lemon Basil Spritzer here.

5 from 6 votes
Pomegranate Lime Non-Alcoholic Spritzer
Prep Time
5 mins
 

A simple mocktail with a simple syrup or low carb stevia sweetened option. If making the simple syrup, be sure to make it at least an hour ahead of time so it has time to cool and then refrigerate. When having a party, we set out all the prepped ingredients with a recipe card so guests can make their own spritzers.

Course: drink
Keyword: holidaydrink, mocktail, nonalcoholic, spritzer
Servings: 1 erving
Author: Linda Spiker
Ingredients
  • If Making Simple Syrup:
  • 1 cup organic granulated sugar
  • 1 cup water
  • 2 tablespoons simple syrup OR 3-4 drops liquid stevia
  • 2 lime wedges
  • 2 tablespoon lime juice
  • 2 tablespoon pomegranate juice
  • 3/4 cup ice cold sparkling water (I like Pellegrino)
  • ice
Instructions
  1. If using simple syrup, make ahead of time and allow to cool: place water and sugar in a pot and bring to a boil, lower and simmer for 6 minutes. Allow to cool. If using liquid stevia, skip this step

  2.  To make drink: place 2 lime wedges in bottom of glass, muddle (this means smash with your muddling tool)

  3. Add lime juice, pomegranate juice and either simple syrup or stevia drops, and muddle more. Then pour sparkling water into glass.

  4. If desired, add ice,  pomegranate seeds or an additional lime wedge to edge of glass. Serve.

 

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Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!

Whether you are making Sunday dinner or celebrating the holidays, roast chicken is one of the best ways to go. Savory deliciousness at it’s best, and the house will smell absolutely heavenly while that bird is roasting. This is The Organic Kitchen’s Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

The Herbed Butter:

To make this citrus herbed butter I simply mix butter (or ghee) from grass fed cows with orange zest, lemon zest, thyme, rosemary, sea salt and pepper.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Then I gently separate the skin from the breast meat and place half the herbed butter under the skin. I melt the remaining butter and brush it on the skin for a tender, moist, flavorful roast chicken.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Those Onions Though…

This beautiful bird is surrounded by sweet red onions that caramelize while cooking, and when spooned over that crispy roasted chicken this meal is over the top!

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Serve with Cranberry Sauce for The Holidays!

To dress this chicken up for the holidays, serve with my Five Minute Cranberry Sauce.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

If You Are Nervous About Roasting a Chicken…

Don’t be, It’s actually easy and I answer many questions you may have in my tutorial “Everything you Want to Know About Roasting a Chicken”.

The Recipe: Citrus and Herb Roast Chicken ~ Any Day or Holidays!

Tips and what you need: a roasting pan, sea salt (I buy the huge tub to save money), and a good knife. Now, after creating a roasted chicken masterpiece you don’t want to rip it to shreds. Watch this video tutorial to learn to carve a chicken the proper way.

5 from 15 votes
Citrus and Herb Roast Chicken
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

A delicious, tender, savory roast chicken that is perfect for any day and the holidays!

Course: dinner
Keyword: dinner, holiday, Paleo, roast chicken, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 4 1/2-5 pound organic roasting chicken
  • 1/2 cup (1 stick) butter (or ghee) room temperature
  • 6 sprigs fresh thyme, 4 left whole, three stripped of leaves and chopped
  • 4 sprigs rosemary, 3 left whole, 1 stripped of leaves and finely chopped
  • 1 lemon, zested then quartered
  • zest of half an orange
  • 1 teaspoon coarse or flaked sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, peeled, cut in half, then quarter each half
Instructions
  1. Remove chicken from refrigerator, rinse inside and out with warm water, pat dry with paper towels. For best results allow to come to room temperature on counter (about an hour)

  2. While chicken comes to room temp prepare herbed butter: 

  3. Zest 1/2 an orange and 1 lemon, place zest in small bowl. Quarter the lemon and set aside. Use a fork to mash soft butter with chopped herbs, lemon zest, orange zest, sea salt and pepper. .

  4. Preheat oven to 425 degrees, Place oven rack in lower third of oven

  5. Place 3 thyme sprigs, 3 rosemary sprigs, and lemon slices into cavity of the chicken. Gently use fingers to separate skin from the meat of the chicken breast being careful not to rip skin. Use your fingers to place half the herb butter mixture under the skin. To get the herbed butter all the way to the top of the breast you can rub the outside of the skin in an upward motion pushing the butter toward the neck

  6. If you have a small wire rack for the bottom of your roasting pan, place it in the pan and set the chicken on top of rack, breast side up. If you don't have a rack, that's fine, just set the chicken in the roasting pan, breast side up (I didn't use a rack and mine was delish, so no worries)

  7. Melt the remaining herbed butter and brush onto chicken, front, back, legs and wings. Tuck wings behind the back of the chicken and try legs together with trussing string. Add onions to pan around the chicken 

  8. Place roasting pan into oven and cook for 1 hour turning the pan a half  rotation halfway through cooking time (30 minutes:). After chicken has cooked for one hour start basting chicken every few minutes for another 15 minutes (Please note: ovens are very different, cooking time may vary. Thigh juices should run clear and internal temperature should read 165 degrees. If you want to take the guess work out of it, use a meat thermometer)

  9. Remove from oven, cover with foil and allow to "rest" for ten minutes before carving. Spoon onions and juices over chicken, serve.

 

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Post tags: gluten free, wedding, holiday, dessert

Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 1970’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

But it was nestled among tall pin trees…

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

 

…and sat on a beautiful stream. So we bought it!

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

We Lived with “The Orange” for Ten Years…

The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Enter Suzanne…

After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

So Many Changes, But It Kept That “Sundance” Vibe

Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved!

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

The Best part of This Makeover?

Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly! To see the complete remodel and details of the modern mountain look, click here!
Find Alice Lane Home and Alice Lane Interiors on Instagram.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Simple But Extraordinary!

Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

 What to Serve It With:

Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey. 

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.

5 from 18 votes
Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A festive, delicious, salad for fall and your holiday table!

Course: Salad
Cuisine: American
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
  • 2 tablespoons good quality olive oil
  • sea salt and pepper, to taste
  • 8 oz baby greens
  • 1/2 cup pomegranate seeds
  • 1/4 of one red onion, peeled and sliced or chopped
  • 3/4 cup roasted salted pecan pieces
  • 1 cup crumbled feta I also love soft goat cheese in this salad
  • 1/2 cup good quality olive oil
  • 1 cup pomegrante juice (reduced to 1/4 cup)
  • 1 tablespoon champagne vinegar or white balsamic
  • juice of half a lemon
  • 1 tablespoon honey (or a few drops liquid stevia if you prefer)
Instructions
  1. 1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.

    Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper

    Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.

    While squash cooks, prepare salad dressing:

  2. To reduce pomegranate juice: Place a small pan on high heat and add juice

    Bring to a boil and then reduce to a simmer
    Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.

  3. Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside

  4. 3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta

    Shake dressing well and the drizzle over salad to liking, toss

    Serve!

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Kale Salad with Citrus Vinaigrette

If you have been reading my blog for a while or come to my cooking classes you know salads are my thing. I love salads. They are so versatile and no matter the time of year you can toss together seasonal ingredients to make a masterpiece. This Kale Salad with Citrus Vinaigrette is the perfect example!
(This post contains affiliate links. I may make a commission off sales, your price remains the same)

Kale Salad with Citrus Vinaigrette #kalesalad #citrusvinaigrette #wintersalad

Preparation and helpful hints:

Kale is a hearty plant and can be a little difficult to chew if left as is. To make kale easier to eat I like to soak it in a large bowl (or the sink) for ten minutes, swishing the kale around here and there. Then I remove the ‘ribs’ (the thick, stringy center of each leaf). After drying, I stack a few leaves, roll them and thinly slice. This makes kale tender and easy to eat!

Kale Salad with Citrus Vinaigrette #kalesalad #citrusvinaigrette #wintersalad

The Citrus Vinaigrette

A simple combination of lemon, lime and orange juice blended with heart healthy olive oil with a slight kick of cayenne pepper!

Add Some Fun! Pickled Grapes:

Pickling fruit and veggies is a really fun way to add flavor and texture to a salad. You need to prepare grapes a day ahead. This was my first experience with pickling and I loved it! The pickled grapes add flavor and texture to this salad.

Kale Salad with Citrus Vinaigrette #kalesalad #citrusvinaigrette #wintersalad

The Recipe: Kale Salad with Citrus Vinaigrette from Three Seventy Common

You will need: a good knife, sea salt, a hand held juicer, a blender. My favorite is Blendtec. Shop The World’s Best Blenders from Blendtec!

Kale Salad with Citrus Vinaigrette
Prep Time
15 mins
Total Time
15 mins
 

This salad utilizes seasonal fruit and greens making it a fabulous salad for winter! Make the pickled grapes a day ahead.

Course: Salad
Cuisine: American
Keyword: easy lunch recipe, light recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Pickled Grapes:
  • 1/2 pound red grapes
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/3 cup organic granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper corns
  • 1/4 teaspoon vanilla extract
Salad:
  • 3 cups kale rib removed, soaked and dried (see instructions in blog post above)
  • 1/4 cup fresh red currants (if unavailable sub with blueberries)
  • 1/4 cup fresh red grapes sliced in half
  • 1/4 cup pickled grapes see link above
  • 1/4 of a gala apple, 1/4 inch julienne (like matchsticks)
  • 6 fresh figs thinly sliced
  • pinch sea salt
  • pinch pepper
  • 2 Tablespoons sheep's milk feta cheese crumbled
  • 2 Tablespoons hazelnuts toasted , chopped
Dressing:
  • 2 teaspoons shallot small chop
  • 2 teaspoons rice wine vinegar
  • 2 Tablespoons fresh squeezed orange juice
  • 2 Tablespoons lime juice
  • 2 Tablespoons lemon juice
  • 1 tsp dijon mustard
  • 2 teaspoons honey
  • 1 teaspoons sea salt
  • pinch black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil
Instructions
Pickled Grapes (made a day ahead)
  1. Wash and remove grapes from stems. Slice the stem end off each grape

  2. In a small sauce pan whisk together vinegar, water, and sugar. Bring to a boil.

  3. Place all spices in large mason jar. Add trimmed grapes to jar. Pour hot vinegar over grapes. Allow to cool, then place in fridge. They will be ready to use after 24 hours

Salad:
  1. in a metal mixing bowl combine kale, currants, grapes, pickled grapes, apple and a 1/3 cup of the citrus vinaigrette; toss together by hand. Season with salt and pepper and toss again. Add more dressing if needed.
  2. Next pile salad on a plate and top with feta and hazelnuts, serve.
Dressing:
  1. Combine all ingredients except oil in a blender and mix till smooth. Slowly drizzle in oil in a steady stream till well incorporated.

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