The warming spices of za’atar seasoned chicken with harissa glazed carrots and fragrant couscous with a peppery arugula salad on a warm September night will leave you dreaming of your next exotic vacation!
This roasted chicken dinner requires some oven time (perfect for pouring yourself a glass of wine), but otherwise comes together quickly to make a classic family dinner that’s also exceptional for entertaining!
PANTRY ITEMS:
Kitchen & Market Signature Cream Scone Mix, 1 cup heavy cream, zest of a lemon, 1 cup blueberries
INSTRUCTIONS:
1. Preheat oven to 400ºF.
2. Combine dry mix, lemon zest, blueberries, and cream. Stir into a shaggy dough.
3. Turn out and knead a few times, then pat into 1" tall disk. Cut into 8 even wedges.
4. Bake 12-15 minutes until scones are golden.
5. Enjoy hot with butter and jam!
Chef Ethan Stowell’s fresh pasta craftsmanship is on full display with this stunningly simple parmesan pasta flecked with lots of cracked pepper. Paired with a beet and arugula salad and marinated olives, you might as well be seated at his trattoria, Rione XIII.
