Cauliflower and Kale Soup

Another goodie from the Canyon Ranch Spa Cookbook!

1/2 diced onions
1 tablespoon minced fresh garlic
1 1/2 teaspoons olive oil
1/2 cup white wine
1 head cauliflower (washed, cored and chopped)
3 1/2 cups vegetable stock
1 cup thinly sliced kale
1 teaspoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon pepper

1. In a large saucepan, saute onions and garlic in olive oil until onions are translucent.
2. Add wine and reduce by half. Add cauliflower and vegetable stock. Bring to a boil, reduce heat to medium-low and cook until cauliflower is soft, about 20 minutes. Add kale and simmer for 5 minutes. Remove from heat and cool. Transfer to a blender and puree until smooth.
3. Return soup to saucepan and bring to a simmer. Add tarragon, salt & pepper.

Sweet Glazed Butterflied Chicken

Ingredients
1 (5 pound) chicken, spine removed and butterflied
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 tablespoons butter
2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp)
2 cloves garlic, grated (on a rasp)
1/8 teaspoon ground allspice
1/4 cup light brown sugar
1 tablespoon stone-ground mustard
1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce)
2 teaspoons apple cider vinegar
Preheat the oven to 375 degrees F.

Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.

Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.

Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.

When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.

BBQ Beef Brisket and Beans

Slow cooking beef ensures you’ll get a tender, tasty piece of meat every time. Be wary of barbecue sauce—it can be a sneaky source of sodium—and be sure to buy a sauce with fewer than 300 mg per serving. Beans are a good source of both fiber and protein, so they make the perfect filling side.

PREP TIME: 15 MINUTES TOTAL TIME: 6 1/4 HOURS SERVINGS: 8

4 med onions, sliced
5 lb beef brisket, trimmed of fat
1 1/4 c barbecue sauce (we used Annie's Naturals Organic Original Recipe BBQ Sauce)
2 cans (15 oz each) cannellini beans, rinsed and drained
2 Tbsp chopped fresh rosemary

1. Put three-quarters of the onions in lightly oiled slow cooker pot. Top with brisket and remaining onions. Mix barbecue sauce and 1 cup water. Pour into pot.

2. Cover and cook on low 6 to 7 hours or until brisket is fork-tender. Let stand 15 minutes before slicing. Skim fat from pot and reserve onion sauce.

3. Combine beans, rosemary, and 1 1/2 cups of the sauce in saucepan and warm through. Slice brisket, top with more sauce, and serve with beans.

NUTRITION: (per serving; about 4 1/2 oz meat and 1/3 cup beans) 414 cal, 50 g pro, 28 g carb, 4 g fiber, 10 g fat, 3 g sat fat, 531 mg sodium