A Healthy Sunday Supper, From The Pollan Family Table

Opening the cookbook by the ladies of the Pollan family actually feels like walking into their kitchen and pulling a chair up to the counter to watch how a family meal comes together. Below, Corky, Lori, Dana, and Tracy lend us a delicious complete meal from their book, The Pollan Family Table, that is comforting and simple to make for the whole family.
To Start: Pollan Signature Salad
Serves 6
For The Dressing
  • 1/3 cup white balsamic vinegar
  • 1 tablespoon raspberry vinegar, champagne vinegar, or sherry vinegar
  • 1 ½ teaspoons Dijon mustard
  • 1/3 cup grapeseed oil
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper
For The Salad
  • 5 to 7 ounces mesclun or mixed baby greens
  • 1/2 cup chopped Caramelized Walnuts
  • 1/2 Bosc pear (cut lengthwise), cored, and thinly sliced
  • 1/3 cup shaved Parmesan cheese
1. For the dressing: In a glass jar with a lid or in a small mixing bowl, combine the vinegars, mustard, grapeseed oil, olive oil, ⅛ teaspoon of salt, and pepper to taste. Shake the jar vigorously or whisk in the bowl to emulsify.
2. For the salad: Place the mesclun in a large salad bowl. Pour on half the dressing and toss the greens to coat. Add the walnuts, pear, and more dressing to taste (taking care not to overdress) and toss again. Top with the Parmesan cheese shavings and serve.
The Meat: Grilled Herbed Chicken Breast
Serves 4-6
  • 4 chicken cutlets (4 ounces each,1 pound total), pounded to ½ inch thick
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 3 sprigs fresh thyme
  • 8 sprigs Italian (flat-leaf) parsley
1. Liberally season the chicken with salt and pepper.
2. In a wide, shallow dish, mix 1 tablespoon of the oil with the garlic, wine, and thyme. Lay the cutlets in the marinade and turn to coat. Top each cutlet with 2 parsley sprigs, cover the dish with plastic wrap, and refrigerate for at least 20 minutes and up to 8 hours.
3. Heat the remaining 1 tablespoon of oil in a grill pan or skillet over medium-high heat. If using a grill pan, make sure to coat the ridges of the pan in oil with a pastry brush or paper towel. When the pan is hot and the oil is shimmering, add the chicken cutlets and cook undisturbed until browned on the bottom, about 3 minutes. Flip the chicken and cook on the other side for 2 to 3 minutes more. Remove from the heat and let rest for 5 minutes. Serve as is, or cut into slices and use to top your favorite salad.
On The Side: Maple-Balsamic Root Vegetable "Fries"
Serves 4-6
  • 3 large carrots, peeled and cut into
  • ¼-inch-thick sticks, 2 to 3 inches long
  • 1 medium celery root, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
  • 2 medium parsnips, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
  • 2 medium golden beets, peeled and each cut into 8 wedges
  • 5 sprigs fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon balsamic vinegar
  • sea salt
  • freshly ground black pepper
1. Set racks in the upper and lower thirds of the oven and preheat the oven to 425ºF. Line two rimmed baking sheets with parchment paper.
2. In a large mixing bowl, combine the carrots, celery root, parsnips, beets, and thyme sprigs. Add the oil and mix to thoroughly coat the vegetables.
3. In a small mixing bowl, combine the maple syrup, vinegar, ½ teaspoon of salt, and ⅛ teaspoon of pepper; mix well. Pour the mixture on the vegetables and toss to coat.
4. Arrange the vegetables in single layers on the two baking sheets. Roast on separate racks for 20 minutes.
5. Remove them from the oven and, using a spatula, flip the vegetables. Return the sheets to the oven, switching their positions (upper rack and lower rack).
6. Roast until the vegetables are light brown and caramelized, an additional 15 to 20 minutes. Discard the thyme sprigs, season with salt and pepper, and serve.
Dessert: Caramelized Peaches A La Mode With Raspberry Sauce
Broiling peaches caramelizes them and intensifies their flavor; adding scoops of ice cream and a drizzle or two of raspberry sauce turns these peaches into an impressive dessert.
Serves 4
  • ½ cup granulated sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tablespoon finely grated fresh ginger
  • 1 cup fresh raspberries
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
  • 4 peaches, halved and pitted
  • 1 tablespoon balsamic vinegar
  • 1 pint vanilla or coffee ice cream
1. Set racks in the middle and the upper third of the oven and preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. In a small saucepan, combine the granulated sugar, cinnamon stick, bay leaf, ginger, raspberries, and ¼ cup of water. Simmer, stirring occasionally, for 8 minutes, until slightly thickened. Discard the cinnamon stick and the bay leaf, and set aside.
2. In another small saucepan, melt the butter. Add the brown sugar and stir. Arrange the peaches cut side up on the baking sheet. With a pastry brush, spread on the butter mixture. Drizzle each half with vinegar. Roast until the peaches are tender, 8 to 10 minutes. Remove the baking sheet from the oven.
3. Set the oven to broil. Return the baking sheet to the top rack of the oven, and broil until the sugar begins to bubble and caramelize, about 5 minutes.
4. To serve, arrange two peach halves each in four individual bowls. Top each serving with a scoop of ice cream and drizzle with the raspberry sauce.


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