Roast Cornish Hen with Sauteed Blueberries and Garlic, Italian Vegetable Salad with Creamy Garlic Dressing, and Peach and Cucumber Salad

Roast Cornish Hen with Sauteed Blueberries and Garlic

 

Ingredients:

• 2 Cornish game hens or squabs, halved (about 3 pounds)
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Salt
• 1/4 teaspoon Ground black pepper
• 16 Garlic cloves, peeled
• 2 tablespoons Unsalted butter, divided
• 2 tablespoons Honey
• 6 Thyme sprigs
• 1/3 cup Minced shallots
• 2 cups Fresh blueberries
• 1 tablespoon Red wine vinegar

Preparation:

Preheat oven to 375ºF. Rub hens with balsamic vinegar; season with salt and pepper.

Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes. 

To prepare garlic: Blanch cloves in boiling water. 

In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.

To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes.

To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.

Italian Vegetable Salad with Creamy Garlic Dressing

 

Ingredients:

2 medium fennel bulbs
1/4 head cauliflower, broken into large florets
1/2 lb asparagus, trimmed
3 large egg yolks
1 garlic clove, grated (use a Microplane)
2 flat anchovy fillets in oil, chopped
1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon fresh lemon juice
1/2 cup vegetable oil

Preparation

Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl.
Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 tsp each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified.
Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds.

Peach and Cucumber Salad

Ingredients

3 fresh peaches, peeled and cut into small chunks
1 cucumber, peeled, sliced and quartered
1 tbsp fresh mint, chopped
1 tsp honey or agave nectar
dash of sea salt

Instructions

Blanch peaches 

then peel and cut into slices then 
combine rest of the ingredients in bowl and toss gently.