Upcoming Recipes

For Inez – “The Original Innovators”

February 18, 2020 Filed Under: Recipes, Upcoming Box, Upcoming Recipes

“For more than 400 years, Black cooks have shaped American cuisine. In honor of that legacy, a team of writers and chefs joined forces to offer a celebration of African American creativity, strength and innovation, as told through six ingredients essential to the African American experience…”

– introduction to “The Original Innovators,” curated by Dr. Jessica B. Harris and photographed by Oriana Koren.

Order Deadline: Noon, Tuesday, February 25th

ORDER YOUR PROVISIONS BOX — DELIVERY 3/1

Our upcoming Narrative Provisions box is a celebration of the intersection of Black History Month and Women’s History month (and B. Evy-Marie’s solar return) with ingredients and a printed copy of Food & Wine’s Innovators issue to cook up recipes and experience the beauty of this spread in living color.

More details to follow.

*The Original Innovators* sharing the table with Toni-Tipton Martin’s *Jubilee*, Robin Coste Lewis’s *Voyage of the Sable Venus* and *Inhabitants & Visitors*, Korsha Wilson’s essay *Surviving Pending Revolution* found in Charlotte Druckman’s anthology *Women on Food* and Zora Neale Hurston’s *Barracoon*. For more, visit our previous post, *Edna Lewis & For the Culture* HERE.

This Narrative Provisions box is dedicated to B.Evy-Marie’s paternal grandmother, Inez Yarde.

Bonnie’s Box

October 29, 2019 Filed Under: Recipes, Upcoming Box, Upcoming Recipes

Order Deadline: Noon, Tuesday, November 5th.

Click Here to Order Your Narrative Provisions Box for Delivery Sunday, November 10th between 3-9PM*.

Here’s another fun meal plan from the archives!

Bonnie Stoilkovich of Zuma Organic has been cooking and teaching cooking for almost 20 years. She loves to encourage people to learn simple, carefree meals, that are not only healthy and delicious but easy-peasy as well!

Box Recipes

Scroll down to view recipe ingredients.

Dairy-Free Pesto Pasta

Cucumber Salad (paired with broiled fish for omnivores)

Baba Ghanoush with Pita

Slow-cooker beans (paired with bacon for omnivores)

Easy Meatloaf with Roasted Potatoes

Large Omnivore Narrative Provisions Boxes include ingredients for all of the recipes, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Boxes include ingredients for Dairy-Free Pesto Pasta, Cucumber Salad, Baba Ghanoush with Pita, Slow-cooker beans along with ingredients for a meal of your own design, as well as additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for Dairy-Free Pesto Pasta and Baba Ghanoush with Pita & Steak as well as additional staples and fruit.

Small Vegetarian Narrative Provisions Boxes include ingredients for Dairy-Free Pesto Pasta and Baba Ghanoush with Pita as well as additional staples and fruit.

Dairy-Free Pesto

2 large handfuls of fresh lemon basil
2 cups raw walnuts
2 garlic cloves
1 cup olive oil
1/3 cup water
salt & pepper

In a Vitamix or food processor, add the above ingredients and blend until the desired consistency. Pour over pasta, and serve with salad. It can also be used as a spread or dip.

Cucumber Salad

Mix together the following and let it sit for an hour:
1 cucumber – peeled & sliced thin
1 tomato, seeds removed – chopped
2 tbs olive oil
1 tbs vinegar (Umi plum or apple cider)
salt & pepper to taste

Baba Ghanoush with Pita

2 large eggplants
2 garlic cloves
tahini
juice of a lemon
salt & pepper to taste

Everything can be adjusted in this recipe to get it to taste exactly the way you want. More garlic, more eggplant, whatever…
Heat your oven to broil and place the eggplants (whole) on a cookie sheet. Char the outside of the eggplants until they deflate. Turn them frequently with tongs. This will take 10-15 minutes. Place them in a large bowl and cover with a kitchen towel for 30 minutes. Peel off the skin and place the “meat” in a food processor (or chop fine).
Add the garlic, tahini, lemon juice, salt & pepper either to the food processor (and blend until smooth) or mix into eggplant by hand.
Serve with pita triangles.

Slow-cooker beans

½ lb. beans
¼ cup vegetable oil
1 medium onion – rough chopped
2 garlic cloves, minced
1 chopped tomato
½ cup packed light brown sugar
2 tablespoons Dijon mustard
3 ½ cups water

Put the following ingredients into a slow cooker on HIGH for 2-3 hours. Or simmer on low heat for an hour or two in a pot. Add 1 teaspoon of coarse salt AFTER the beans are finished (the salt will otherwise affect the way the beans cook)!

Easy Meatloaf with Roasted Potatoes

1 lb. ground beef
2 tomatoes – diced small
2 eggs
½ cup oats
handful of chopped Marjoram & Basil
1 onion – chopped fine
2 tbs Worcestershire sauce (optional)

Pre-heat oven to 350 degrees. Mix the meatloaf ingredients in a large bowl. Place on top of a foil-lined cookie sheet sprayed with coconut oil or canola oil. Shape into a two-inch high loaf and coat the top with ketchup or smashed tomatoes, to create a savory topping that’s gooey and delicious when done baking. Cook uncovered, for about 30-40 minutes. The internal temperature should read 160 degrees when you remove it from the oven. Let the loaf sit for 15 minutes before slicing and serving.

Place the potatoes in a large bowl and toss with the olive oil, salt & pepper to taste, 1 sprig rosemary, chopped Syrian Marjoram, 3 cloves whole garlic. Pour it all out onto a baking sheet. Bake for 30-40 minutes at 375 degrees, until potatoes are crispy and tender. Serve Meatloaf with Roast Potatoes and a tossed salad.

Ayda’s Comfort Food Box

October 22, 2019 Filed Under: Recipes, Upcoming Box, Upcoming Recipes

Order Deadline: Noon, Tuesday, October 29th.

Click Here to Order Your Narrative Provisions Box for Delivery Sunday, November 3rd between 3-9PM*.

*Office Boxes are delivered Monday 11/4 during business hours.

Our upcoming Narrative Provisions box is a favorite from the archives, curated by chef & food stylist Ayda Robana (previously of Om Sweet Mama). Her personal food narrative and recipes are informed by her North African roots, time spent growing up on the East Coast, her life here in Southern California and so much more.

BOX RECIPES

Beef Mushroom Stroganoff & Garlicky Kale
Rigatoni with Tomato Sauce and Green Salad
Rosemary Grilled Lamb Chops with Honeyed Carrots & Quinoa Tabbouleh
Orange Roast Chicken with Moroccan Roasted Cauliflower
Market Veggie Frittata

Large Omnivore Narrative Provisions Boxes include ingredients for all of the recipes, plus additional staples and fruit.

Large Vegetarian Narrative Provisions Boxes include ingredients for Mushrooms & Garlicky Kale, Rigatoni with Tomato Sauce and Green Salad, Honeyed Carrots & Quinoa Tabbouleh, Moroccan Roasted Cauliflower as well as Market Veggie Frittata alongside additional staples and fruit.

Small Omnivore Narrative Provisions Boxes include ingredients for Beef Mushroom Stroganoff & Garlicky Kale and the Market Veggie Frittata as well as some fruit.

Small Vegetarian Narrative Provisions Boxes include ingredients Mushrooms & Garlicky Kale and the Market Veggie Frittata as well as some fruit.

Photo of Ayda courtesy of AydaRobana.com

Quick & Easy Summer Meals

July 24, 2019 Filed Under: Kitchen Boxes, Past Boxes, Upcoming Box, Upcoming Recipes

Order Deadline: Noon, Tuesday, July 30th

ORDER YOUR NARRATIVE PROVISIONS BOX — DELIVERY 3-9PM Sunday 8/4

ABOUT THIS BOX

With so much going on – and the heat – and with some of us working while the kids play, we thought quick, and we thought easy. One or two dishes are a little slow and easy, requiring time for your marinade, if desired, and all are simply delicious!

BOX RECIPES

BOX DETAILS

Large Omnivore Narrative Provisions Box for the first 5 recipes, plus additional staples and fruit

Large Vegetarian Narrative Provisions Box for the Quiche, Couscous Salad, the Ricotta Stuffed Eggplant with Tomato, and the Summery Corn, Avocado & Basil Salad, plus additional staples and fruit

Small Omnivore Narrative Provisions Box for the Rib-Eye Steak and the Quiche

Small Vegetarian Narrative Provisions Box for the Quiche and Couscous Salad

Cherry & Wheat Berry Salad

April 17, 2018 Filed Under: Upcoming Recipes

Cherry and Wheat Berry Salad

Print Recipe

Ingredients

Scale

For the dressing

¼ cup raw honey
1 2-inch piece of fresh ginger, peeled
2 tablespoons sherry vinegar
3 tablespoons lime juice (about 1 lime)
2 small cloves of garlic
¼ cup extra virgin olive oil
pinch of salt and crushed black pepper

For the wheat berry salad

2 cups cooked wheat berries
1 cup cherries, pitted and halved
½ cup sliced almonds or other nut, lightly toasted
1 avocado, sliced or cubed (optional)
½ medium red onion, halved and thinly sliced
Lettuce, torn into salad-sized pieces

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Instructions

For the dressing, grate the ginger into a bowl, or jar, add the remaining dressing ingredients and whisk or shake well to combine. Set aside.
Placed the cooked wheat berries in a large bowl.
Toast the almonds in a small pan set over medium heat (do not oil the pan) for about 5 minutes or until light golden brown; add to the bowl.
Then add the cherries, avocado (optional), red onion, lettuce and some of the dressing. Toss to combine well adding more dressing if you’d like.
Serve immediately.

Spring Farmer’s Market Grain Salad

April 17, 2018 Filed Under: Upcoming Recipes, Vegetarian Meals

Spring Farmer’s Market Grain Salad

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Ingredients

Scale

½ cup raw pistachios
1 1/2 cups Spring Veggies – Asparagus, Spinach, Cauliflower — whatever you’ve got in your fridge! — cut into bite size pieces
8 ounces sugar snap peas
Kosher salt
½ cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
⅓ cup olive oil
2 Tbsp white wine vinegar
2 tsp Dijon mustard
Freshly ground black pepper
1–2 handfuls of Arugula or lettuce
1 cup cooked quinoa or other grain

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Instructions

Preheat oven to 350°.
Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes.
Let cool, then coarsely chop.
Meanwhile, cook sugar snap peas in a pot of boiling salted water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
Blend herbs, oil, vinegar, mustard, and 2 Tbsp toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
Toss snap peas, other veggies, arugula / lettuce, your grains, and remaining toasted pistachios in a bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

Notes

Makes 4 Servings

Sweet Potato Mole Tacos with Avocado Crema

April 17, 2018 Filed Under: Upcoming Recipes, Vegetarian Meals

Sweet Potato Mole Tacos with Avocado Crema

Print Recipe

Ingredients

Scale

Sweet potatoes, your portion (about 1 lb) peeled and diced in ½-inch cubes
1 Tbsp olive oil
Sea salt
Freshly ground black pepper
1 cup Mole Negro
5 ounces arugula leaves , coarsely chopped
3 to 4 ounces soft goat cheese
Handful of fresh cilantro, chopped

Avocado Crema

1 Tbsp freshly squeezed lime juice
1 avocado
1/3 cup water
1 clove garlic , minced
1/2 tsp salt

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Instructions

Preheat the grill to medium high, or the oven to 400°F.
Toss potatoes with olive oil, salt and pepper.
Grill or roast the potatoes, stirring every so often, until they are golden charred and soft to your bite, about 20 minutes.
Transfer to a pot and stir in the mole sauce. Keep warm.
Meanwhile, prepare the Avocado Crema by pureeing everything together in a blender.
Chop the arugula, and warm the tortillas in a pan with little to no oil, just before serving.
Fold the softened tortillas in half. Spoon about 3 tablespoons of the mole-sauced sweet potatoes into each tortilla. Top with arugula and crumbled goat cheese. Drizzle with avocado crema and fresh cilantro.
Serve with rice and black beans.

Mini Herbed Pommes Anna

April 3, 2018 Filed Under: Upcoming Recipes

Mini Herbed Pommes Anna

Print Recipe

Description

A large Pommes Anna can be difficult to master, but we absolutely love this mini version that is easily made in a muffin tin. It’s perfect for dinner or brunch, and is great reheated.

Ingredients

Scale

1/2 cup (1 stick) unsalted butter
12–24 small tender rosemary sprigs plus 1 teaspoon coarsely chopped leaves
1 garlic clove, minced
1 pound waxy potatoes
2 teaspoons kosher salt
Freshly ground black pepper
Special Equipment
A standard 12-cup muffin pan; a mandoline; parchment paper

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Instructions

Preheat oven to 350°.
Melt butter in a small saucepan over medium heat.
Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small rosemary sprigs in the center of each round.
Drizzle 1/2 teaspoon butter into bottom of each cup.
Add chopped rosemary and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work.
Pour herb butter over the sliced potatoes and season with salt and pepper; toss to coat well.
Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, rosemary sprigs facing down. Discard parchment, carefully turn cakes, rosemary sprigs facing up. and serve.

Notes

DO AHEAD
Potatoes can be made 1 day ahead. Cover; chill.
Preheat oven to 425°. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes.

Brandade of White Beans & Baby Artichokes

April 3, 2018 Filed Under: Upcoming Recipes

Brandade of White Beans & Baby Artichokes

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Ingredients

Scale

3 baby artichokes
1 teaspoon extra-virgin olive oil
1cup chopped onion
2 garlic cloves, chopped & 2 garlic cloves, thinly sliced
1/3 cup water
1 teaspoons chopped fresh rosemary
1/2 teaspoon grated lemon rind
1 (15-ounce) cans cannellini beans or other white beans, rinsed and drained
1/4 cup dry rosé wine
1 Spring Onion, bulb only, thinly sliced
1/4 cup organic vegetable broth
1 tablespoons chopped fresh flat-leaf parsley
1 teaspoons chopped fresh thyme

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Instructions

Preheat grill to medium-high heat.
Cut 1/4 inch off stems of artichokes; peel stems. Remove bottom leaves and tough outer leaves from each artichoke, leaving tender heart and bottom. Trim about 1 inch from tops of artichokes. Place artichokes in a Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until a leaf near the center of each artichoke pulls out easily. Drain and cool. Cut in half lengthwise. Place artichoke halves, cut sides down, on grill rack coated with olive oil; grill 4 minutes on each side or until golden.
Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 4 minutes or until onion is golden. Add 2/3 cup water, the rosemary, lemon rind and beans; cook 2 minutes or until thoroughly heated. Place bean mixture in a food processor; process until smooth. Keep warm.
Combine wine, sliced garlic, and shallot in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates. Add broth; simmer until reduced to 1/2 cup, about 3 minutes.
Spoon about 1/2 cup bean mixture into shallow bowls, and top each serving with 2 artichoke halves. Drizzle about 1 1/2 tablespoons broth mixture over top of each serving; sprinkle each serving with 1 teaspoon parsley and about 1/4 teaspoon thyme.

Grilled Steak, Steamed Broccoli and Mashed Potatoes

March 31, 2016 Filed Under: Meat Meals, Recipes, Upcoming Recipes

Alice Waters Grilling 101: A properly cooked steak is brown and crisp on the outside, and pink and juicy on the inside. Chopped herbs mixed with rosemary, coarse salt and fresh ground black pepper, rubbed onto the steak with olive oil about an hour or so before grilling will really elevate this dish — the steak should be allowed to come to room temperature for about 30-60 minutes before grilling.

Prepare a hot fire — you know it’s hot enough if you can’t keep your hand over the heat for more than 2 seconds. You will want a good grill for this, so if you need a new one you might want to check some reviews here. Oil the grill and put on the steak. If you want nice cross-hatch grill marks, rotate the steak by 90 degrees after 2-3 minutes. Cook another 2-3 minutes and then turn the steak over. Repeat the same process/time frame before checking for doneness.

When you press your finger or tongs into the meat it will still be soft when rare, a bit springy when medium-rare, and quite resilient when well-done. You can also check your steak by cutting into it — but using this pressure method you will soon learn to judge without cutting into your steak. Remove the steak from the grill slightly before it is cooked, and allow the steak to rest a moment before eating it.

Grilled Steak, Steamed Broccoli and Mashed Potatoes

Author: Alice Waters
Cook Time: 30
Total Time: 30 minutes

Print Recipe

Ingredients

Scale

Grass-fed sirloin steak
3 TBS of mixed chopped herbs (rosemary, thyme, oregano or marjoram)
1 1/2 tsp coarse salt
1 tsp freshly ground pepper
1 Tbs olive oil
Broccoli
3 Garlic Cloves
Butter
Lemon
Potatoes, cut in medium-sized pieces
1/2 cup milk or potato cooking water
4 Tbs butter, cut into pieces
Salt, to taste

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Instructions

Boil the potatoes in well-salted water, for 15 to 20 minutes, until fully cooked through. Drain well and set aside. Heat the milk in the empty pot, return the potatoes and add the butter. Mash the potatoes over low heat to keep them hot. Season and add milk if needed.
Trim off all but 1/4 inch of fat from your steak. Mix the herbs with the salt and pepper and rub into the steak, then drizzle with the oil. Let the steak sit for 1 hour at room temperature. Put steaks on a hot, oiled grill and cook for 5 minutes, then rotate 110 degrees to make crosshatch marks, if you want those, and cook for another 2 to 3 minutes. Turn the steak over and repeat. Rare steak = 8 to 10 minutes in all, medium-rare = 10 to 12 minutes. Remove from the grill and let rest 5 minutes before serving.
Cut the thick stems from you broccoli, peel and trim the stems and cut them in pieces. Cut the tops into florets. Steam the prepared broccoli until tender. While the broccoli is steaming, melt a few tablespoons of butter in a small heavy pan, add 2 or 3 garlic cloves, chopped or pounded, and some salt. Cook until the butter starts to bubble. Turn off the heat and add a squeeze of lemon juice. Pour the flavored butter over the broccoli in a serving bowl and serve.

Notes

Not included in the Large Culinary Inspiration Box: Coarse Salt, Pepper, Olive Oil, Butter, Milk

Poached Egg with Curly Endive (or Frisee) Salad

March 31, 2016 Filed Under: Recipes, Upcoming Recipes, Vegetarian Meals

Alice Waters Egg Poaching 101: It can take a few tries to get the hang of poaching an egg, but with the farm fresh Dare to Dream eggs from OTB, this will be a great skill to have — perfect for a delicious breakfast or casual dinner.

Choose a heavy, but shallow pan, and fill about 3 inches deep with water. Add a large splash of vinegar, and put the pan over medium heat. You want the water hot but without any bubbles breaking the surface.

Carefully crack the eggs into individual cups or small bowls — or even a saucer — so you can gently slip each egg into the water. Be careful not to break the yolk. Hold the cup as close as you can to the water and slip the egg into the water so that it keeps its shape. After a minute you can gently stir the water to discourage the egg from sticking to the bottom of the pan — you want the white to set before starting to stir. I like to poach eggs one egg at a time, but you can do a larger batch if you feel brave. Lower the heat if the water begins to simmer. Each egg should take about 3 minutes to cook, straight from the fridge. You can test for doneness by gently lifting the egg with a slotted spoon and pressing it gently with your finger to feel how set the white and yolk are. Drain on a towel, blotting the top gently to dry. You can keep the eggs warm in a bowl of water while you cook the next batch if you are cooking alot of them…

Poached Egg with Curly Endive (or Frisee) Salad

Author: Alice Waters
Cook Time: 10
Total Time: 10 minutes
Yield: 4 1x

Print Recipe

Ingredients

Scale

Frisee, washed
2 bacon slices (opt)
2 tsp EVOO

Dressing

1 Tbs red wine vinegar
1 Tbs Dijon mustard
S&P
1 garlic clove, crushed
2 1/2 Tbs EVOO
1 1/2 Tbs bacon fat

Poached Eggs

4 cups water
1 1/2 Tbs red wine vinegar
4 eggs, cracked from their shells

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Instructions

Remove the dark green outer leaves of the frisee. Separate the frisee into individual leaves and dry well. Cut the bacon into 1/3-inch pieces; warm the olive oil in a small heavy pan, over medium heat, add the bacon pieces and cook until brown but not crisp. Remove from the pan and pour off the fat from the pan and reserve.
For the dressing, mix the ingredients, whisking in the olive oil and bacon fat, taste for seasoning.
Fill a heavy saucepan with 4 cups of water and add the vinegar, Heat to just below a simmer and add in the eggs, cracked from their shells. Poach for 3 1/2 to 4 minutes. Use a slotted spoon to remove them from the water and keep warm.
Put the vinaigrette into a large bowl (remove the crushed garlic clove), add the bacon, and put the bowl over the pan of hot water to warm. Add the greens and toss well. Divide the greens among warm plates, gently blot the eggs dry, and put 1 egg on top of each salad. Grind a little black pepper over the top and serve immediately.

Notes

Not Included in Large Culinary Inspiration Box: Bacon Slices & Bacon Fat (opt), Olive Oil, Red Wine Vinegar, Dijon Mustard, Salt, Pepper,

Lemon Chicken Orzo Soup

September 29, 2015 Filed Under: Recipes, Soups, Salads and Sides, Upcoming Recipes

Lemon Chicken Orzo Soup

Author: Melissa Cortina

Print Recipe

Description

A healthy, nutritious soup that’s even easier to put together if you roast your chicken ahead of time!

Ingredients

Scale

1 half chicken
1 onion
4 carrots
1 leek
a few sprigs of fresh thyme (optional)
a few sprigs of fresh parsley
2 cups chicken stock
2 teaspoons salt
8 ounces uncooked orzo (rice-shaped pasta)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
Lemon wedges (optional)

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Instructions

Peel the onion and chop half of it into small pieces and set those aside, reserving the other half of the onion. Peel the carrots and chop 3 of them into pieces and set aside, reserving the other peeled carrot. Cut the leek in half, wash very well, and separate the dark green part from the light green and white parts. Chop up the light green and white parts, and set those aside. Place the chicken in a pot and add enough water to cover. Add the reserved 1/2 an onion, 1 peeled carrot, the washed dark green part of the leek, a few sprigs of parsley, a few sprigs of fresh thyme (optional), a few whole black peppercorns (optional), and a big pinch of salt. Cook gently, at a bare simmer, until fully cooked, about 30 minutes, and set aside until cool enough to handle. Remove the meat from the bones, take off the skin, and shred or chop the chicken meat into 1-inch pieces. Strain the poaching liquid. Put the chicken meat in a bowl, add 1 cup of the poaching liquid, and set aside.
Put the stock and 3-4 cups of the poaching liquid in a large pot. Add the reserved chopped onion, chopped carrots, chopped leeks, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.
Cook pasta according to package directions. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper, if desired.

Notes

To roast the chicken, heat the oven to 375 and season chicken on both sides with salt and pepper.
Not Included in Large Kitchen Box: Thyme (optional), Salt

Nutrition

Serving Size: 4