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| eat & drink | Taste
Goddess Roasted Chicken
Recipe submitted by Almighty Food Co., 4355 Town
Center Boulevard, Suite 114, El Dorado Hills, 916-510-1204,
almightyeats.com
4 chicken leg quarters
1 1/2 cups cup Green Goddess
Dressing
1 head garlic
Sweet potato, largely diced
2 yellow onions, largely diced
3 large carrots, largely diced
Fresh herbs, chopped, to
garnish
Lemon, to garnish
*Green Goddess Dressing
4 garlic cloves
10 sprigs parsley (just the leaves)
3 green onions (whole)
1/4 cup lemon juice
1/4 cup lime juice
1 tbsp. Dijon mustard
1/2 cup apple cider vinegar
2 tbsp. local honey
2 cups avocado oil
1 cup olive oil
Salt & pepper, to taste
Make dressing. Combine all
ingredients through honey and
blend on medium speed into a
smooth paste; slowly add oils until
incorporated. Season to taste with
salt and pepper.
Marinate leg quarters in 1 cup
of green goddess dressing in
a Ziploc bag; remove air and
refrigerate overnight.
The following day, preheat the
oven to 350 degrees. Toss whole
garlic cloves, sweet potatos,
onions, and carrots with 1/2 cup
of the green goddess dressing.
Place the vegetable mixture on
a baking sheet and cover with
chicken, skin side up. Roast for
about 25 minutes, until the skins
of the leg bones just begin to
contract and pull away from the
joint. The temperature of the
chicken should be 160 when
inserting a meat thermometer.
Garnish with fresh herbs, such as
rosemary, chives, and flat-leaf
parsley, and a squeeze of lemon.
Serve family-style.
*The vinaigrette may separate
due to the lack of egg yolk or
mayonnaise. To make it creamy;
simply shake before use to reemulsify.
Use as a poultry or fish
marinade, or as a salad dressing.
Risotto Alla Zucca
(Butternut Squash Risotto)
Recipe submitted by Wise Villa Winery, 4200 Wise
Road, Lincoln, 916-543-0323, wisevillawinery.com
2 tbsp. butter
1 medium onion, finely diced
3 cloves garlic, finely minced or pressed
1 tsp. fresh sage, chopped (dried sage also works)
Salt & pepper, to taste
2 1/2 cups butternut squash, peeled and cubed into 1/2-inch
pieces
1/4 cup white wine
1 cup Arborio rice (also called risotto rice)
5 cups hot chicken or vegetable stock
1/2 cup freshly grated Parmesan cheese
Fresh sage or parsley, chopped, to garnish
Parmesan cheese, grated, to garnish
Heat a large skillet over medium heat and add butter. Once
melted, add onion and garlic and sauté until the onion is soft
and translucent. Add the sage, salt, and pepper and stir to
combine. Add cubed squash. Stir everything together well and
let the squash cook a little bit in the pan, softening slightly and
just barely caramelizing. Add the wine and stir as wine reduces
(about 5 minutes).
Turn the heat to medium-low and add rice. Toss rice into the
squash mixture until it's coated and move it around the pan for
about 1 minute.
Add hot chicken stock (or vegetable stock) about 1/2 cup at
a time, stirring constantly and waiting until stock is absorbed
by the rice until you add another 1/2 cup. Repeat the process
above until all the stock has been added and absorbed by
the rice and a creamy sauce has formed, stirring constantly
throughout. The squash will also soften considerably as you
add stock and stir, and will begin to fall apart and create an
orange-colored creamy sauce.
Mix in grated Parmesan cheese. Serve immediately and
garnish with herbs and more grated cheese.
Photos by Taylor Gillespie ©stylemediagroup.
70 stylemg.com | OCTOBER 2022 | /stylemediagroup /stylemediagroup /stylemediagroup /stylemags