Russian-style chicken patties with Italian pasta and Mediterranean sides
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Chef's Notes
The chicken dill tomatoes mozzarella patties get asked for every single week, and they are closer to a traditional kotleta than to a burger. The chicken is chopped rather than ground, bound with mozzarella instead of breadcrumb, and fried in a pan so the cheese browns in patches on the outside. The yogurt horseradish dip belongs with them.
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I build Fettuccine Alfredo with more parmesan and less cream than most recipes ask for, and pull the pasta a full minute early so it finishes on the reheat. The lemon garlic and herbs pork chops are seared in a dry pan and rested twice, once off the heat and again after slicing.
Two dishes here are built without gluten, the seared halloumi with yellow squash and chickpeas and the honey roasted parsnip and carrots. Everything else has flour somewhere in it. The crispy baked cauliflower looks like it would be fine and is not, since the coating is the whole point of the dish.
Nine minutes at 375°F brings the orange glazed chicken bites back sticky rather than watery. The mediterranean ground turkey and veggies only needs a pan over medium heat for four minutes with one stir. Sesame garlic green beans I would happily eat cold, and the blueberry corn quinoa arugula salad should never meet heat at all.
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