Welcome to Test Kitchen — a series dedicated to experimenting with our Edible Garden collection!
Each month, we’ll speak with a chef or mixologist about one of our indoor herb or vegetable garden plants. In addition to expert preparation and care instructions, they’ll share an exclusive food or drink recipe that’s as fresh as the ingredients themselves.
Next up is Angela Davis of The Kitchenista Diaries, who created some fall recipes that’ll keep you feeling warm, cozy, and satisfied!
Angela Davis is a self-taught home cook, food blogger, recipe developer, food photographer, and mom of two residing in Detroit, MI. Since 2012, Angela has shared her journey from accountant to culinary entrepreneur on her blog, The Kitchenista Diaries. Angela is all about taking comfort food to the next level and believes that every dish has a story.
Speaking of comfort food, there’s something about the crisp, fall air that makes us want to indulge in an abundance of soups, stews, and other savory dishes. Follow along below to check out how Angela incorporated some of our favorite herbs into her Instagram-worthy meals.
Skillet-Roasted Chicken & Potatoes
2 lbs bone-in chicken thighs (4-6 thighs)
2 tsp Kosher salt; more to taste
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cayenne
2 tbsp mixed finely chopped fresh herbs (such as thyme, rosemary, and sage from the Aromatic Collection.)
1 small organic lemon
2 tsp neutral cooking oil, like canola or grape seed
2 tbsp duck fat or additional cooking oil
1 cup sliced shallots or sweet onion
1 cup dry white wine
4 Yukon gold potatoes (about 1.5 lbs), peeled and chopped into 2″ chunks
Trim chicken thighs of excess hanging skin or loose fat. Mix together 2 teaspoons of Kosher salt with the black pepper, smoked paprika, garlic powder, cayenne, half the chopped herbs, and the zest of a lemon plus the juice. Rub the seasonings into the chicken, along with the 2 teaspoons of cooking oil. If you have time, let the chicken thighs marinate in a bowl or sealed bag for a couple of hours, up to overnight. Reserve the remaining chopped herbs.
When ready to cook, warm the duck fat or oil in a large heavy skillet over medium heat. Use a skillet that is oven-safe, like cast iron or stainless steel. Brush any loose herbs off the surface of the chicken skin, and place each thigh skin-down in the skillet. Cook until the skin is golden brown and crisp, about ten minutes. You may need to periodically move the chicken around for even browning. After the chicken is seared, flip it over and cook for another minute or two on the other side. Remove the chicken from the pan and set aside. You should have plenty of fat in the skillet; drain off any excess of two tablespoons.
Preheat your oven to 375°F. Toss the sliced shallots in the skillet and season with a pinch of salt. Allow the shallots to cook for about five minutes, until softened. Pour in the wine, scraping up any browned bits in the skillet. Add the chopped potatoes. Toss in a sprinkling of chopped herbs and salt. Cook the potatoes for about five minutes, or until half the wine has been absorbed. Arrange the chicken thighs over the potatoes. Transfer the skillet to the oven and cook for 30 minutes. Use a thermometer to confirm that the thighs are at least 170°F before removing from the oven.
Remove the chicken from the skillet and set aside on a clean platter, tented with foil. Turn the oven temperature up to 425°F and return the skillet to the oven. Roast the potatoes for another 10 minutes, or until the edges are crisp and any remaining liquid in the pan has evaporated. After roasting, toss the potatoes and shallots with a final sprinkling of finely chopped herbs. Serve with the roasted chicken thighs.
Herbed Goat Cheese
3 tbsp chopped nuts (such as walnuts, pecans, pistachios, or almonds)
3 tbsp chopped fresh herbs (I used thyme, rosemary, parsley, and lavender)
Zest of 1 organic lemon
½ tsp cracked black pepper or peppercorn blend
Pinch of salt
12 oz log of goat cheese, chilled
1 tbsp of good quality olive oil, or your favorite flavored finishing oil
Combine the chopped nuts, lemon zest, black pepper, and salt in a food processor. Pulse the mixture until it’s finely chopped. If you don’t have a food processor, finely chop the mixture by hand. Spread the herb and nut mixture onto your cutting board or large plate. Roll the goat cheese log into the mixture, pressing the herbs and nuts into the cheese. When the log is completely coated, transfer it the fridge to until needed; this can be prepped a day ahead of time. Set it out on your cheese board thirty minutes prior to serving. Drizzle the goat cheese log with olive oil on the board. (For a sweeter alternative, drizzle with honey.) Serve with crackers or crostini.
Maple Roasted Butternut Squash with Sage Brown Butter
1 butternut squash
2 tbsp olive oil
1 tsp ground cinnamon
½ tsp Kosher salt
½ tsp black pepper
1 tbsp maple syrup
2 tbsp butter
10 sage leaves
Preheat your oven to 400°F. Use a vegetable peeler to peel the squash. Slice off the ends and cut the squash in half lengthwise. Scrape out the seeds and stringy flesh from the center. Cut the squash into thick slices or wedges. In a bowl, toss the squash with oil, cinnamon, salt, black pepper, and maple syrup. Arrange the squash on a parchment or silicone lined baking sheet. Transfer to the middle-rack of your preheated oven. Roast for 30 minutes, or until the squash is tender and edges have browned slightly.
Meanwhile, in a small skillet, melt the butter over medium heat until sizzling. Fry the sage leaves just until they start to crisp up but before they brown. Carefully transfer the leaves to a paper towel, reserve for a garnish. Allow the butter to continue cooking just until the color is a deep golden brown; don’t let it burn. After the squash roasts, spoon the butter over the squash pieces and garnish with fried sage. Serve immediately.