*TravelWorld International Magazine Spring 2024

Chicken Strawberry Salad Ingredients
Lunch: The Chicken Strawberry Salad
hese Mini Pineapple
Upside-Down Cakes from BBC’s
Good Food are heaven on earth if
you want to have your fruit and eat it too.
Enjoy the decadent blend of tropical pineapple
and sweet brown sugar that not only takes
advantage of pineapple season but leaves it all up to
you for an unforgettable dessert experience for one.
Upside Down Cake Top
or lunch, this
Chicken
Strawberry
Salad is a bite that’s
savory and refreshing.
This is an easy salad to make
with minimal prep work and can be
customized to your liking depending
on what’s growing and on sale near you.
You’ll need chicken patties, a box of
strawberries, a mound of romaine
lettuce, and lastly a dressing and
topping of your choice. First, place
your chicken patties on a baking
dish and put them in the oven at the
temperature of the brand you’re using.
As the chicken warms, wash all your
produce to prepare it for chopping.
Transfer your lettuce to a cutting
board, roughly chop it, then
transfer to a salad bowl. Do the
same with the strawberries, cutting
them into quarter inch thick slices.
Take the chicken out of the oven
when crispy and repeat. Drizzle
with dressing and extra toppings as
you’d like. Enjoy!
You’ll need 50g butter and soft brown sugar, 6 pineapple rings,
and cherries for the cake topping. For the sponge cake, you’ll
need 140g of softened butter, caster sugar, self-rising flour, 2
large eggs, 1 teaspoon of baking powder, 6 tablespoons of milk
and pineapple flavoring (optional). First, preheat your oven
to 350F and lightly butter six ramekins. Heat 50g butter and
brown sugar in a pan over low heat until slightly thickened.
Divide the mixture evenly between ramekins and place a
pineapple and cherry in the middle of each. Next, add 140g of
butter and caster sugar into a bowl and mix with an electric
whisk until light and fluffy. Slowly mix the eggs in and after,
fold in the dry ingredients. Lastly, incorporate milk and any
last-minute additions you’d like. I added pineapple juice and
a dash of pineapple extract until the mixture was smooth and
slightly runny. The cakes came out very tender, moist, and
were light and springy to the touch – a perfect addition to the
spring season!
Cake Ingredients
Dessert: Pineapple Upside Down Cake
Upside Down Cake Base
his Mediterranean Chicken Dinner
is a simple dish filled with spring staples
packed with flavor, giving you all the
more reason to celebrate the seasonal turnaround!
You’ll need a mound of asparagus, a pack of chicken
breast, and a few cups of brown rice. For the rice, start
by boiling a pot of water or chicken stock on low heat
according to the directions on your rice package. Once boiling, add
butter, Italian seasoning, minced garlic, and salt to taste followed by
the rice. Cover the pot, lower the flame to a simmer, and let cook
until done according to directions. While the rice is cooking, clean
your asparagus and boil a pot of water on low heat. Once the water
boils, add asparagus, boil for three minutes, then blanch. Drain the
asparagus and in the same pot season it with Italian seasoning, salt,
pepper, and garlic. Sauté onions and garlic in a separate oven-proof
pan with butter and add asparagus aligned side by side. For the
breaded topping, in a separate bowl mix 6 tablespoons of melted
butter, 2 cups of breadcrumbs, and more Italian seasoning to taste
and sprinkle evenly on top of the asparagus. In another pan, on low
heat, season the chicken breast with paprika, Italian seasonings, salt
and pepper, and sauté in garlic, onions, and olive oil to taste. Once
brown on each side, simmer for ten minutes. Once the chicken and
the asparagus are browned and the rice is tender, plate up and enjoy!
Mediterranean Chicken Dinner
he day outlined above is just the start of
the variety of produce you have at your
disposal. Produce is not only on sale at
supermarkets but can also be bought at farmer’s
markets. Meal prep services are also available to
give everyone access to fresh local food. Founder
Andrew O’Rourke and Chef Fox Schanzer are partners
in Rooted Enterprises, an emerging venture of market-to-meal
kits that launched in November 2023. Based in the Down to Earth
Farmers market in Park Slope, Andrew and Fox’s mission is to use
their kits to improve access to local and organic food throughout
New York City..
When farmers have an excess yield, Rooted Enterprises takes it off
of their hands to support farmers and feed people. Fox and Andrew
always try to pick ingredients that are “interesting, people [can
learn] what to do with and lend to a nutritionally balanced meal”.
Most importantly, the kits are designed so that you’re easily able to
use all parts of the produce given for a specific dish including this
Potato Leek Soup, shown below. Look out for weekly additions
and more crowd favorites on their social media page! You can
find Rooted Enterprises at Rooted-Enterprises.com and on
Instagram @rootedenterprises.
Potato Leek Soup
With all these options, it’s no wonder farm-to-table
is making its way across the food world, becoming
recognized as a lifestyle that’s not only better for your
health but also for farmers, fellow locals, and the
environment.
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