INGREDIENTS: (Mushroom Sage Walnut Pesto)
1 cup Italian parsley
½ cup (1 ¼ oz.) sage, packed
2 garlic cloves
½ cup (2 oz.) walnuts, toasted
½ cup (1/2 oz.) grated Parmesan
½ cup Wild Mushroom and Sage Extra Virgin Olive Oil
1 teaspoon lemon zest
2 tablespoon fresh lemon juice
INGREDIENTS: (Chicken Topped with Pesto)
Chicken breasts 5 – 6 ounces per person
Mushroom Sage Walnut Pesto
Ingredients for the Roasted Sweet Potato Salad:
2 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
¼ cup roasted onion and cilantro olive oil
¾ cup fresh or frozen cranberries
¼ cup water
2 teaspoons honey balsamic
1 (7-ounce) can chipotle chiles
½ cup pepitas (pumpkinseeds)
¾ cup chopped green onions
STEPS: (Mushroom Sage Walnut Pesto)
Combine the Italian parsley, sage, garlic cloves, toasted walnuts, and grated Parmesan in the bowl of a food processor and blend to a rough puree.
Scrape down the sides of the bowl.
With the machine running stream in the olive oil.
Add the zest, lemon juice, then taste and add salt to taste.
STEPS: (Chicken Topped with Pesto)
Make the Mushroom Sage Walnut Pesto per instructions.
Preheat oven to 350.
Place chicken on a baking sheet and spoon 1 tablespoon of pesto over each breast.
Using fingers, press pesto over each breast.
Bake uncovered for 30 minutes or until the internal temperature reaches 165 degrees.
Slice chicken and serve over a bed of roasted sweet potato salad.
STEPS: (Roasted Sweet Potato Salad)
Preheat oven to 450°.
Place sweet potatoes on a large jelly-roll pan. Drizzle with 2 tablespoons oil, and sprinkle with salt and pepper; toss to coat.
Bake at 450° for 30 minutes or until tender, turning after 15 minutes.
Place remaining 1 tablespoon oil, cranberries, water, and honey balsamic in a saucepan. Remove 1 or 2 chiles from can; finely chop to equal 1 tablespoon. Add chopped chipotle and 1 teaspoon adobo sauce to pan.
Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally.
Remove from heat. Mash with a potato masher or fork until chunky.
Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.
Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.
Ever’man Natural Foods
315 West Garden Street
Pensacola, FL 32502
Open Monday - Saturday, 7AM to 9PM - Sunday, 10AM to 7PM
Phone:(850) 438-0402 • FAX: (850)434-2628
Office hours: Monday – Thursday, 10 a.m. to 6 p.m. and Friday 10 a.m. to 3 p.m.
Classes are taught Monday – Saturday at a variety of times, day or evening.
Phone: (850) 456-0743
About the Businesses:
As the only grocer in Downtown Pensacola, Ever’man Natural Foods carries a wide variety of conventional food items along with natural, organic, gluten-free and niche food alternatives. After 40 years of serving the community, Ever’man continues to provide the largest variety of natural and certified organic products store between New Orleans and Tallahassee. Stop by or visit Ever’man online to learn more about cooking classes and community events or the expansion and renovation project that is currently underway.
Pensacola Cooks is a mobile cooking education company that offers educational and entertaining (edutaining) cooking classes and culinary events throughout the Pensacola area. Pensacola Cooks conducts classes for adults and children in a variety of locations with Ever’man Natural Foods being one of the locations. Pensacola Cooks has mobile capability and can teach classes in almost any location, @home, @work, and @school. Pensacola Cooks also offers culinary teambuilding and private cooking parties for most occasions.
About the Guests:
Executive Chef Nick Farkas is a graduate of the New York Restaurant School/Art Institute of New York City with a degree in Culinary Arts and Restaurant Management, in addition to Pastry Arts. Chef Nick is an award winning chef and baker with 20 years experience in the industry.
Kate Scanlan is the Marketing and Membership Services Manager at Ever’man Natural Foods.
The Annual Fairhope Christmas Parade was held Friday night and the warm weather did not stop the atmosphere from feeling like Christmas.
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Rain chances increase tonight, followed by much colder weather for Saturday...
Officials said new hotels may be coming to Foley in the near future and will help the progress of the city's planned multi-use facility as well as the Blue Collar Country entertainment complex.