Artful Eating Inexpensively

Eating well should be accessible to all. Good food doesn't have to be expensive, even when you are shopping for the highest quality ingredients at a specialty food store. I have found that to eat well you need to shop well.
Some of the most inexpensive ingredients just happen to be my favorite ingredients.

Chicken thighs, potatoes and cauliflower were always a staple when I was growing up. Feeding a family of nine was no easy chore for my mom. Though none of us kids ever knew it by the way she cooked, there is no doubt that many of her meals were planned around a strict budget.
Whether on a budget or just looking for an inexpensive easy, artful meal, this one is for you.
Layers of lemon are integrated into each component of the dish and melt together perfectly on the plate and the palate.
Chicken thighs are dusted in Citrus Fennel Savory Salts

Preserved Lemon vinaigrette makes a tangy dressing for the arugula greens.
It's creamy texture and tart flavor adds an unexpected depth of flavor to the dish.

The creamy cauliflower and potato puree is lightened and brightened up with a hint of Preserved Lemon Cream.
And you thought lemon cream was just for dessert!

Make plenty extra of this dish. You and your family will definitely want to pack this up for tomorrow's lunch!


8 chicken thighs, skin on {optional}
2 Tablespoons Citrus Fennel Savory Salt
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
1 head of golden cauliflower {white cauliflower works just as well but I love the golden color}
1 pound yukon gold potatoes, leave skins on for flavor and vitamins
2 Tablespoons unsalted butter
1 Tablespoon Preserved Lemon Cream
1 Large handful of baby arugula or mizuna greens
salt and pepper to taste

For the vinaigrette:
1 Tablespoon Preserved Lemon Cream
1 Tablespoon Extra Virgin Olive Oil

Preheat the oven to 350 degrees.

Dust the chicken thighs on both sides with the salt. In a very large saute pan, heat the butter and olive oil over medium heat until the butter is melted. Add the chicken thighs skin side down and cook until the skin is golden brown, about 5-7 minutes.
Turn over and cook on the other side for about 2 minutes. Remove from heat and place in oven for 10-15 minutes or until chicken is cooked through.

While chicken is cooking, bring 4 quarts of water to a rolling boil in a large saucepan. Cut the potatoes into 1/2 inch pieces. Remove the core and leaves of the cauliflower and cut florets into smaller pieces. Add the potatoes and cauliflower to the water with a pinch of salt. Cook until both vegetables are easily pierced with a knife and overly tender. Remove from heat and drain.
Place the potato and cauliflower mixture with the butter in a mixer and with the whisk attachment, puree until mixture is smooth. Add the lemon cream and mix just until blended. Texture will be slightly coarse, but smooth.

In a small bowl, whisk in the olive oil into the lemon cream.
When ready to serve, toss the greens with just enough vinaigrette to coat the leaves lightly.

Serves four.

Buon appetito!
copyright 2008 Alisa Barry

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