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Last Minute Dinner

Private chef and Big Sky local Jaclyn Krusniak of Sweet Tomato Chef whips up simple and vibrant yet easy to make comfort food

Burrata Salad with Sourdough

INGREDIENTS

  • 1 tub of fresh burrata
  • 2-3 stone fruits, whichever is in season
  • 1/4 cup honey
  • 1-2 tsp chilli flakes
  • 2-3 spring fresh herbs
  • Course Salt

DIRECTIONS

  • Drain burrata and arrange on a platter
  • Heat honey with chili flakes on low heat
  • Add to burrata and top with torn herbs and edible flowers
  • Serve with sourdough or fresh bread of any kind

Chicken and Greens

INGREDIENTS

  • 4-5 skin on chicken thigh
  • 2-3 cups of tough chopped greens like spinach, tatsoi, or Swiss chard
  • 1/4 cup soy sauce or similar substitute
  • 1/4 butter 2 garlic cloves roughly chopped
  • Handful of radishes cut in half or quarters

DIRECTIONS

  • Heat a cast iron skillet on high
  • Dry chicken and add salt and pepper
  • Add to hot cast iron skillet skin down
  • Cool brown sides until brown
  • Pull chicken and rest on a plate
  • Add garlic and green with half the butter to the hot skillet
  • Sautee for few minutes
  • Add soy sauce and deglaze
  • Add back in chicken thighs and radishes
  • Bake at 400° 10 to 15 minutes until chicken is done
  • Let rest and serve with rice