Saturday night was a busy night in the kitchen…

We started with arugula salad with caramelized onions and fontina cheese. The arugula was lightly dressed with Ken’s Sweet Vidalia Onion dressing.

There are so many recipes for cider glazed root vegetables – this has become my go-to for cooking vegetables when I don’t have anything else in mind. We had cider glazed carrots with ginger and cider glazed brussels sprouts with apples (which I
tested out in November).

And the main event: chicken florentine from America’s Test Kitchen’s Light and Healthy 2010. Pan seared chicken and spinach in a creamy lemon sauce. We agreed that the lemon sauce would have been perfect for chicken piccata. It was quite tangy and deceptively rich (the recipe calls for very little cream – this is “light and healthy” after all!)


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