Menu: Sweet and Savory Dinner

Entrée: Honey Chicken with Fruit

This recipe, though slightly modified, comes from "Matzoh Ball Gumbo: Culinary Tales of the Jewish South" by Marcie Cohen Ferris.


  • Two (2) cups orange juice
  • 1/2 cup honey
  • Two (2) Tbsps. fresh lemon juice
  • One (1) Tbsp. grainy mustard
  • 1.5 tsps. kosher salt
  • 1/2 tsp. ground black pepper
  • Eight (8) boneless, skinless chicken breasts
  • One (1) cup pitted prunes
  • One (1) cup dried apricot halves

1) Whisk together the orange juice, honey, lemon juice, mustard, salt, and pepper in a medium bowl. Wash the chicken breasts and lay them in a single layer in a large baking dish. Add the marinade, cover, and let sit in the fridge for at least two hours, or overnight if preparing in advance.

2) Preheat the oven to 350 degrees. Scatter the dried fruit on top of and around the chicken. Bake for about 45 minutes, making sure to baste the chicken once or twice with the juices. The chicken will be ready when the thickest part is no longer pink.

3) Serve with the fruit and marinade.

Side: Green Bean Salad


  • One (1) lb. fresh green beans, trimmed
  • Three (3) medium tomatoes, quartered
  • One (1) medium onion, chopped
  • Two (2) cloves of garlic, minced
  • Two (2) Tbsps. Earth Balance brand vegan "butter" spread
  • Salt and pepper to taste
  • Two (2) Tbsps. fresh lemon juice

1) Heat the "butter" over medium heat. Add the garlic, green beans, salt, and pepper. Sautee until the green beans are cooked but still have a little crunch.

2) In a large bowl, mix the green beans, tomatoes, onion, and add the lemon juice. Cover and let cool in the fridge until ready to serve.

Side: Cauliflower "Rice"

I love rice, but I wanted to try something new and different. And it was worth it!


  • One (1) small head of cauliflower
  • Two (2) cloves of garlic, minced
  • One (1) Tbsp. Earth Balance brand vegan "butter" spread
  • Salt and pepper to taste

1) Shred the cauliflower into rice using a grater or food processor.

2) In a medium pan, heat the "butter", garlic, and cauliflower rice over medium heat. Add salt and pepper. Cover and let simmer for about ten (10) minutes, until slightly browned.

3) Put a couple of large of rice on a late. Top with the chicken, fruit, and sauce. Add the cooled green bean salad on the side.

4) Enjoy!

Posted on August 2, 2015 .