Join “Jayni’s Kitchen” this week for “New, Fun and Fresh Recipes with Chef Hilary Nuffer.”

Host Jayni Carey and Nuffer will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Arugula Fennel Salad with Orange-Shallot Vinaigrette

—-

Orange-Shallot Vinaigrette:

2 oranges, juiced

2 to 3 small shallots, peeled and finely diced

1 tablespoon olive oil

2 tablespoons red wine vinegar

1/8 teaspoon sea salt

1/4 cup extra-virgin olive oil

3 fennel bulbs, trimmed and thinly sliced

5 ounces arugula or 2 bunches, rinsed and drained

Orange-Shallot Vinaigrette: In a small saucepan, bring the orange juice to a boil over medium-high heat. Reduce the juice by half, or until it thickens to a syrupy consistency. Allow to cool. Place 1 tablespoon of olive oil in a small skillet, add the diced shallots and saute them over medium-low heat until transparent. Cool the shallots, then combine them in a blender with the orange syrup, red wine vinegar and salt. Blend until creamy. With the blender running, slowly add the olive oil and blend until fully emulsified.

Marinate the sliced fennel for 10 minutes in about half of the vinaigrette. Place the arugula in a large salad bowl. Drizzle the arugula with the remaining Orange-Shallot Vinaigrette and toss to lightly coat. Be sure not to drown the greens with the vinaigrette. To serve, arrange the fennel on six salad plates. Top with the arugula. Makes 6 servings.

Coconut-Lime Chicken

—-

2 limes, zested

6 skinless, boneless organic chicken breast halves

salt and black pepper

Coconut-Lime Sauce:

1 14-ounce can coconut milk, or fresh coconut milk

1/4 teaspoon cayenne pepper, or to taste

2 teaspoons nam pla (Thai fish sauce)

1/2 cup minced cilantro

1 lime, thinly sliced

fresh cilantro sprigs

Zest the limes with a zester or vegetable peeler. Mince the zest and set aside. Juice the limes. Place the chicken breasts in a baking dish and pour about half of the lime juice over them. Marinate for 15 minutes.

Pre-heat the broiler and adjust the oven rack so that it is 4 inches from the heat source. Arrange the chicken, smooth side up, on a baking sheet lined with aluminum foil. Sprinkle them with salt and pepper. Place the chicken under the oven-broiler and broil from 6 to 8 minutes, until nicely browned on top and cooked throughout. If the breasts are large, turn them over half way through cooking process to insure doneness. Transfer the broiled chicken breasts to a warm platter.

Coconut Lime Sauce: Warm the coconut milk in a small saucepan over low heat. Stir in the cayenne pepper, nam pla, reserved lime zest and the remaining lime juice. Remove the pan from the heat. Just before serving, add the cilantro, taste and adjust seasoning as necessary.

To serve, place the broiled chicken breasts on dinner plates and spoon a little of the Coconut-Lime Sauce over and around the breasts. Garnish each with lime slices and sprigs of cilantro. Serves 6.

Quinoa and Rice with Summer Vegetables

—-

2 tablespoons extra-virgin coconut oil, extra-virgin olive or butter

3/4 cup quinoa, thoroughly rinsed

3/4 cup jasmine rice, thoroughly rinsed

3 cups vegetable or chicken broth

1/2 cup each zucchini and summer squash, rinsed and cut into 1/2-inch dice

1/2 cup frozen organic peas

1/4 cup scallions, sliced on the diagonal into 1/2-inch pieces

sea salt, to taste

Heat the oil in heavy-bottomed saucepan over medium heat. Add the quinoa and jasmine rice to the pan. Cook for about 2 minutes, stirring constantly. Add the vegetable or chicken broth and bring to a boil over high heat. Stir, reduce heat to low and cover. Cook for 15 minutes. Remove the lid, add the diced zucchini, summer squash, frozen peas, scallions and salt. Stir thoroughly, replace lid and steam over low heat for 5 to 10 minutes more. Serves 6.

Chocolate Mousse Parfait with Fresh Raspberries and Mint

—-

2/3 cup dates, pitted

2 avocados, skinned and pits removed

2 tablespoons maple syrup or raw honey

1 tablespoon extra-virgin coconut oil

1/3 cup cocoa powder

1 tablespoon vanilla

12 ounces fresh red raspberries

fresh mint leaves

Soak the pitted dates in just enough fresh water to cover until soft, 5 to 15 minutes. Remove the dates from the water, reserving the water. In a food processor, blend the softened dates until fairly smooth. Add the avocados, maple syrup or honey, coconut oil, cocoa powder and vanilla and blend until smooth. While the processor is running, add as much of the reserved water as needed until the mixture is the consistency of pudding.

Place some of the raspberries in the bottoms of four to six parfait glasses. Spoon in some of the chocolate mousse. Add another layer of raspberries and top with more mousse. Garnish each with a few raspberries and fresh mint leaves. Serve chilled. Serves 4 to 6.

Hilary’s Faux Mojito

—-

2 ounces sake

1/4 teaspoon stevia (natural sweetener), or to taste

club soda

1 tablespoon lime juice

3 or 4 mint leaves

Fill a large glass with ice cubes. Pour the sake over the ice cubes. Add the stevia. Pour in club soda to fill the glass. Stir in the lime juice and mint leaves. Serves 1.