The SchoolHouse Kitchen Meets the Cornish Game Hen

The SchoolHouse Kitchen is a great company with their hearts in the right place. The products are amazing for the novice cook (and even the cannot cooks) to the professional chef. In this recipe they made a holiday ready dinner come out effortlessly perfect. If your cooking for a hardcore gourmande or want to take things from the divine to magical add a spoon of one of their slow cooked chutneys next to the hen and drizzle some La Tourangelle white truffle oil on top before serving. The easier the meal is to prepare the more time we can spend with loved ones. The Balsamic Basico Vinaigrette is a flavor punch that also has the uncanny ability to brown the bird beautifully. the Poppyseed Vinaigrette Revival adds a flavor component that nobody will quite be able to distinguish. These components and layers of flavor are what make meals special and memorable. Enjoy with extra clothe napkins because your diners will be using their hands. 
-Begin with 2 fresh or thawed quality Cornish Game Hens
-1/4 cup SchoolHouse Kitchen Poppy Seed Vinaigrette divided and rubbed into the hens cavity with 1/2 whole bulb of garlic per each hen. The garlic needs only to be peeled and smashed with the kitchen knife, no chopping  necessary. Fill them up!
-Rub the outside with Schoolhouse Kitchen Balsamic Basico Vinaigrette and freshly ground pepper.
Marinate out of fridge for at least 30 minutes or in fridge for 3-6 hours for a more intense flavor. Let the bird chill down on the counter for 30 minutes if marinating in the fridge.
-Preheat oven to 375 degrees, place parchment upon a sheet pan and use a raised pastry cooling rack to place your hens on for even browning and heat distribution.
-Bake for about 1 hour, your hens should be beautifully browned on the outside adding to the flavor of the hen.
-your kitchen and house will smell divine and if your an apartment dweller your neighbors may come knocking for dinner.

For a side dish toss a Radicchio that has been cut in two halves into SchoolHouse Kitchen Poppy Seed Vinaigrette and throw on to your baking rack midway through cooking.

For this menu I decided to serve with a Red Wahani Rice by Lundberg to add a delicious texture and color.

Some Times You Just Gotta Simmer your Raw Foods

So I made a delicious sprouted Quinoa, Celery, Romaine, 1 spoon Tahini (remember shelled sesame seeds are high in balanced calcium) Cilantro, 1 clove garlic, lime and Avocado (cumin)..and of course a mix of soaked almonds and cashews...well I felt like I had drunk sand...some of us cannot afford a super blender. So I simmered it on low for 20 minutes and it was delicious.  My partner and I also ate it with a scoop of goat yogurt. No digestive issues and it ROCKED. Yin and Yang people!!!!!