I’m one lucky Galley Kat this week.

Not only did my daughter prepare us her Shakshuka,

(her super delicious recipe here)

Captain François decided to treat us to one of his faves for supper.

On to the menu board for today…

Breakfast

Sweet Potato Sausage Pie

I omitted the cheese this time

and went back to my butcher for Whole 30 compliant sausage

(click on image for recipe link)

Lunch

Pineapple Chicken Lettuce Wraps

No recipe needed but this is what I did:

Sauté 1 tbsp grated ginger, chopped white of 1 green onion (save the green part to garnish)

and 1 garlic clove, grated in 1 tbsp sesame oil

Deglaze with 1 tbsp coconut aminos. Stir in 1 cup chopped cooked chicken, 1/2 cup pineapple chunks, 1 tin of water chestnuts, chopped, a sprinkle of dried chilis.

Spoon into Romaine heart leaves, top with seed sprouts and reserved chopped green onion.

This also makes a delicious chicken salad. Just add the above chicken mixture to chopped greens.

Supper

Warm Chicken Liver Salad

with Caesar Dressing

 

what you will need

1 lb chicken livers

2-3 tbsp oil

 3-4 tbsp balsamic vinegar

2 tbsp Gourmet Garden basil paste

sea salt and pepper to taste

 1 garlic clove, minced

for the salad

1 head of romaine lettuce, torn into bite-sized pieces

2 pasteurized egg yolks,

3-4 anchovie filets

pinch of sea salt

1 large garlic clove, smashed and minced

2 tbsp fresh lemon juice

1 tsp Dijon mustard

5 tbsp olive oil, divided

1/2 cup neutral oil

whipping it up

Place the anchovies, sea salt and garlic in a mixing bowl with 1 tbsp olive oil.

With the back of a spoon, mash the anchovies to a paste.

Add yolks, lemon and mustard and whisk until creamy.

In a steady stream add the rest of the olive oil whisking vigorously.

Continue whisking while add the rest of the oil

Season with salt and pepper to taste and set aside.

Trim the chicken livers and cut in half them quarter.

Sauté garlic in heated oil until fragrant.

Add chicken livers and sauté gently for a minute or two.

Deglaze with balsamic vinegar.

Stir in basil.

Season  and cook just until livers are no longer pink inside,

about 5 minutes.

Scoop the livers into a bowl and keep warm.

Turn  up the heat and reduce the sauce and juices.

When ready to serve,

toss the Romain with just enough dressing to coat the leaves.

Plate the salad and top with chicken livers.

Drizzle the cooking juices over all and serve warm.