Whole Chicken and Spinach Tart Recipe

ONE WHOLE CHICKEN (hopefully lit was living the good life-no cages, no antibiotics, etc)

1/8 cup salt

1/8 cup olive oil

The day before you plan to cook the chicken, season it well with oil and salt.

Drizzle the bird with olive oil and rub it well. Then rub the salt all over the entire bird and allow it to sit in your refrigerator (uncovered) overnight.

To cook the following day just before cooking lay the chicken on cutting board breast side down and cut away the back bone. Heat the oven to 450.

Heat a 10 to 12 inch cast-iron skillet over medium heat and add just enough olive oil to coat the bottom of the pan as soon as the oil shimmers. Put the chicken breast side down in the hot oil and sauté for 6 to 7 minutes until it's golden brown. Flip the bird over and slide the entire cast iron into the oven. Immediately turn the oven down to 350 and after about 20 minutes rotate the chicken and in about 20 more minutes, remove the chicken from the oven and test with a thermometer.

It should register 160 degrees allow the bird to rest at least 15 minutes before serving.

- served with Lemon Salsa

SPINACH Tart

Preheat the oven to 350 degrees

7 Tablespoons oil (use 1/2 butter an 1/2 olive oil for best flavor)

2# fresh spinach or 2 boxes (10 ounces) each frozen (organic please!)

2 cups scallions (12), leeks (2) or onions ( 1 large)

1 cup fresh dill (or 2 teaspoons dried)

2 Tablespoons fresh oregano or 1 teaspoon dried oregano

7 medium eggs

1/2 teaspoon raz el hanout or 1/4 teaspoon nutmeg

1 cup feta cheese

one lemon

Using 1 tablespoon of the oil the bottom and sides of the shallow 2 quart baking dish and set aside. Clean the fresh spinach if using. In a heavy skillet or pot, add the onions or leeks and after a couple minutes add the chopped spinach stir until well combined add the dill and raz el hanout or nutmeg. Remove from heat. Beat the eggs with lemon juice until just frothy and in blender or electric mixer add to the spinach. Crumble the mixture with feta. Salt and Pepper. Pour the spinach mixture into the pan and bake for 30-40 minutes until set and lightly browned.

LEMON SALSA

Meyer Lemon- (if you can find or preserved Lemon or plain Lemon and I will teach you how to make it less bitter)

shallot

cider vinegar - or wine or champagne or coconut

1/2 cup chopped parsley

1 cucumber (optional)

SALT

Ashenazik Charoset: 1 lb apples, 1 and 1/2 cup walnuts, 1T cinnamon, 1 cup red wine

Sephardic Charoset: 1 cup pitted dates, 1/2 cup raisins or cranberries, 1 apple, 1/2 cup walnut, 1 tsp fresh ginger, 1/2 cup red wine