Chicken Fennel Quinoa, Persimmon Arugula Salad, and Baked Pears

Hope that everyone is chowing down with delight. For lunch we have a hearty, yet healthy, quinoa dish that features chicken, fennel, celery, and onion that is reminiscent of chicken noodle soup. This sturdier dish is contrasted with a lighter salad that has an arugula (also called rocket) base with sliced persimmons and prosciutto bits and a light champaign vinaigrette. For dessert there is baked pear that is spiced with clove and ginger as well as a splash of amaretto. Alas, the pears baked down a bit more than I anticipated, so if I do make this dish again I will double and possibly triple the recipe.

Chicken Fennel Quinoa
Serves 12

Ingredients:
1 small onion, roughly diced
2 bulbs fennel, diced to the size of onions
3 stalks celery, diced to onion size
2 cups quinoa
3 cups water
6 chicken thighs cut into bite size pieces
1/2 cup cooking sherry
4 Tbs olive oil, divided
salt and pepper to taste

Preparation:
1. In a large pot heat half of the olive oil over high heat.
2. Saute the onion, fennel, and celery until the onion is glassy.
3. Add quinoa and saute for 2 more minutes, this helps to bring out the nutty flavor of the quinoa. Salt and pepper to taste.
4. Add water and reduce heat to low, simmer for 15 minutes or until all liquid is absorbed by the quinoa.
5. While the quinoa is cooking, in a skillet heat the remaining oil over high heat.
6. Saute the chicken, when it is half way cooked add the sherry.
7. Saute chicken until it is cooked all the way through. Season with salt and pepper and set aside.
8. Combine the chicken and quinoa once everything is finished cooking.


Persimmon Arugula Salad
Served 12

Ingredients:
2 boxes of arugula (or 4 bags)
3 persimmons, peeled, cored, and sliced thin
1 package of prosciutto, broken into small pieces
Champaign dressing

Preparation:
1. Dress the arugula with the dressing to fully coat all the leaves.
2. Layer on top persimmons then prosciutto.
Optional: This salad would also do well with the addition of a light cheese like mozzarella , pomegranate seeds, or nuts.


Baked Pears
Serves 4-6

Ingredients:
6 pears, peeled, cored, and diced (choose ones that are less sandy, like the brown skinned pears rather than the green ones)
2 tsp ground cloves
1 tsp ground ginger
1/2 cup brown sugar
1 Tbs butter, cut into small pieces
1/4 cup chopped walnuts

Preparation:
1. Preheat oven to 375 degrees F.
2. In a baking dish place pear pieces, evenly cover with clove, ginger, and brown sugar, stir to combine. Dot with butter to prevent sticking.
3. Bake for 45 minutes or until they smell so good you can't wait any more. the goal is to have them be a little mushy without falling apart.
4. Top with walnuts for garnish and added richness.