u/mad_lavender

Ugh probably my favorite Alison Roman dish so far - Spicy Vinegar Chicken Over Tomatoes with Orzo - and a new classic for me - Shrimp Scampi. I used Alison’s suggestion to turn the chicken dish into soup with leftovers and it did not disappoint. I had 2 halves of a chicken breast leftover and a decent amount of the orzo tomato mixture. I added 4 cups of water with a heaping spoonful of better than bouillon, a little more Calabrian chili paste, salt & pepper, and voila a gorgeous soup is born.

My husband made the shrimp scampi a month or so ago and something went awry. There was too much liquid in the skillet and it took ages to cook down. I truly don’t know what he did lol, but it was still very tasty! I made it tonight and my god… delectable…. I ended up doing half of the recipe because I realized when I got the shrimp out of the freezer it was only one pound, not two. Kicking myself because leftovers would have been divine but oh well. Cannot wait to make it again. Once the prep work was done it truly went so fast. So rich and delectable. A new staple and it would be lovely to make for a group of guests. I feel like it would be best with shell pasta but for some reason our local Kroger is always out of stock…

Killer combo. We have made this chicken dish so many times. It’s incredibly easy. Basically just plop some bone-in skin-on chicken breasts into a baking dish. Drizzle some olive oil on top with turmeric, salt, and pepper. Add 1/4 cup of white vinegar over top/on the bottom of the dish. Pop it in the oven at 425° for 25-30 minutes. Meanwhile, crush and pit your Castelvetrano olives, grate 2 cloves of garlic, and chop a little parsley. Mix it all together with some oil, salt, and pepper. Remove the chicken from the dish when done, and then add the olive mixture to the schmaltzy vinegar/chicken fat left behind in the dish, making sure to scrape the fond (or what my family likes to call “goodgy” 🤷‍♀️) off the sides of the dish. Serve over top of the chicken.

We paired it with the Toasted Rice Pilaf with Crushed Walnuts and Dates. Also fairly easy to make if you have your mise en place. The combo of flavors and textures in this rice is insane. Went perfectly with the chicken. Can’t wait for leftovers tomorrow.

https://goop.com/recipes/toasted-rice-pilaf-with-crushed-walnuts-and-dates/

Yum! I don’t love eggplant but this was delicious. I couldn’t fit 2 eggplants in my air fryer, so i ended up cubing one and roasting it. Still very good but I’m sure it altered the texture. Either way, I loved this dish and would make it again!

This was absolutely delicious but I wasn’t able to crisp up my mushrooms and leeks well. I think it had something to do with either not having my oil hot enough, overcrowding in the pot, or I should have cooked the leeks/mushrooms separately. I ended up using lions mane and baby bellas due to the limited selection at my grocery store. I think if I would have done the mushrooms separately and cooked out the water in them a bit before adding the 1/4 cup of oil, they would have truly crisped. They soaked up all that oil immediately. I ended up with soo many cooked leeks/mushrooms (leeks were probably too big - it felt like an eternity washing and finely slicing them all). Nonetheless, super tasty even though it was a bit oily. The combo of flavors were spectacular. I could eat a bowl of the farro on its own. The greek yogurt mixed with the farro gave it a risotto-like texture. Unfortunately, our grocery store was out of chives, but I imagine they would have really turned up the brightness on this. The dill/lemon zest combo on top with a squeeze of lemon juice was phenomenal. Excited to try this again in the near future with a few tweaks.

Recipe: https://www.alisoneroman.com/recipes/creamy-farro-with-crispy-mushrooms-and-sour-cream/

Wow wow wow. I’ve never been a fan of split pea soup. My mom would always use an immersion blender and I disliked the baby food texture. This version is FANTASTIC and so easy to make. Browned shallots, garlic, and diced waxy potatoes in the leftover bacon fat, added a pound of split peas, 8 cups of broth, let it simmer for an hour… mashed some of the peas and potatoes to make it a little creamy… added a clove of grated garlic at the end (wow). Garnished with a squeeze of lemon juice, chopped parsley, a drizzle of olive oil, and bacon bits. So much depth of flavor. 10/10 cannot wait to eat again. Would love to try this with rutabaga instead of potato but my grocery store was out.

Wow, delicious and so easy to make. Added lemon juice to the yogurt sauce. 👩‍🍳💋