We recently reviewed the book Simply Organic: A Cookbook for Sustainable, Seasonal and Local Ingredients by Jesse Ziff Cool, and the folks at Raincoast Books have kindly given us permission to let you try out some of the recipes!

These two recipes are perfect for the season, and great alternatives to use this weekend if you opt for something other than the traditional meals we usually associate with Easter.

Our testers thought these were excellent, and loved especially loved the ample flavour of the spices the Chicken with Greens and Spring Onions. The stuffing was a great addition. The chicken was tender and moist – and everything perfectly complemented each other.

The flavour was more subtle in the Spring Vegetable Saute, but in a great way, highlighting its simplicity.

These are excerpted from her book (one, by the way, that we highly recommend).

Enjoy!

Chicken with Greens and Spring Onions

In the spring, I’m when thinning beds of all kinds of greens, I like to steam them rather than tossing them in the compost. I mix them with slow-cooked onions and slip the mixture under the skin of chicken breasts or thighs. The juices seep into the meat, enhancing the flavor and adding moisture.

1  small chicken (2 1/2 to 3 pounds), whole or cut into parts
4  tablespoons extra virgin olive oil
2  cups coarsely chopped spring onion (green and white parts)
2  garlic cloves, minced
6  cups firmly packed, coarsely chopped greens, such as tatsoi, mizuna, arugula, or spinach
1/3  cup chopped fresh dill
3  tablespoons herbes de Provence
2 teaspoons salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning

Rinse the chicken under cold water, pat dry, and set aside in the refrigerator in a baking dish.

Preheat the oven to 400°F.

In a medium skillet, heat 3 tablespoons of the olive oil over medium heat, add the onions and garlic and cook until soft, about 5 minutes. Add the greens and dill and toss well.

Reduce the heat, cover, and cook for about 3 minutes, or until the greens are wilted.

Remove from the heat. With a slotted spoon, transfer the greens to a bowl to cool, seasoning well with the salt and pepper. Reserve any juices.

Pull the skin back from the chicken and stuff the cooked greens under the skin.

In a small bowl, combine the herbes de Provence, salt, pepper, and remaining 1 tablespoon of oil. Rub the mixture over the chicken.

Place the chicken in a roasting pan and add the reserved juices from the greens. Roast in the oven until a thermometer inserted in the thigh joint registers 175°F, about 15 to 20 minutes per pound for a whole chicken, and a total of 45 minutes to1 hour for cut-up chicken.

Let the chicken stand for 15 minutes before serving. Skim off the fat from the pan juices and pour the juices over the chicken as a sauce.

Makes 4 servings

Organic Tip
Whenever possible, opt for free-range, pasture-raised organic chicken; it is worth the extra cost. It is best, when possible, to buy a whole chicken and use all the parts. In general, we want to try and use as much of an animal as possible.

Spring Vegetable Sauté

For me, spring has really begun when I go to the market and find sugar snap peas. In a basket nearby, there are often new potatoes and fragrant spring onions. Bringing them together in a dish as simple as this seems only natural.

12 ounces new potatoes, halved
8 ounces sugar snap peas, trimmed
2 tablespoons unsalted butter
3 to 4 small spring onions with greens, thinly sliced
2 garlic cloves, minced
½ teaspoon freshly grated nutmeg
2 to 3 tablespoons chopped fresh mint
Salt
Freshly ground black pepper

Place a large pot of salted water over high heat and bring to a boil. Add the potatoes and cook for 20 minutes, or until tender. Add the snap peas during the last 2 minutes of the cooking time. Drain the vegetables and wipe the pan clean.

Heat the butter in the same pan over medium heat. Add the onions and garlic and cook for 5 minutes, or until tender. Add the potatoes, snap peas, nutmeg, and mint. Toss to coat well. Season with salt and pepper to taste and serve.

SubscribeRelated Articles and Favorite Reads

REVIEW | Simply Organic’s local, seasonal cuisine FOOD | Fast flavour enhancers for fixing dinner GARDENING | An easy guide to caring forEaster lilies TIPS | Simple DIY steps to growing Easter grass