Chef Adrianne Calvo is a Miami-based chef known for her creativity in the kitchen and the maximum flavors she brings to her dishes.
Calvo is now sharing how to bring that flavor to dishes from your own kitchen through her new cookbook "Maximum Flavor at Home."
The chef joined "Good Morning America" on Monday to share her recipes for a flavorful chicken soup and a must-try kale salad.
Check out the recipes below!
Serves 4 to 6
Ingredients
1 (4- to 5-pound) whole chicken
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, quartered
Fresh herb sprigs (such as rosemary and thyme) for stuffing
1 large onion, diced
4 cloves garlic, minced
3 large carrots, peeled and diced
3 celery stalks, diced
2 cups roughly chopped kale
1 medium potato, peeled and diced
2 tablespoons olive oil
2 teaspoons “everything bagel” seasoning
6 cups chicken broth
1 cup fresh or frozen peas
1 cup fresh or frozen corn
1 teaspoon fresh lemon juice
Directions
Preheat the oven to 425°F.
Pat the chicken dry with paper towels. In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Rub this mixture all over the chicken, including under the skin. Stuff the cavity with the lemon quarters and fresh herbs. Place the chicken in a roasting pan and roast until the internal temperature reaches 165°F and the skin is golden brown and crispy, about 1 hour 15 minutes. Let it rest while you prepare the vegetables.
On a large, rimmed baking sheet, combine the onion, garlic, carrots, celery, kale, potato, olive oil, and “everything bagel” seasoning. Toss to coat well and spread out in a single layer. Place in the oven and roast until lightly browned in spots, 15 to 20 minutes.
When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
In a large pot, combine the roasted vegetables and chicken broth and bring to a simmer over medium heat. Add the shredded chicken, peas, and corn. Simmer for about 15 minutes to allow the flavors to meld. Finish with the lemon juice.
Serves 4
Ingredients
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper, to taste
6 cups stemmed and chopped kale
4 ounces goat cheese, crumbled
1/4 cup toasted pumpkin seeds
1/4 cup dried cranberries
1 tablespoon balsamic glaze
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon minced garlic
3 tablespoons apple cider vinegar
1/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
Directions
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Toss the sweet potatoes with the olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast until tender and slightly caramelized, 20 to 25 minutes, flipping halfway through. Let cool.
Place the kale in a large bowl. To soften the kale, drizzle with a tiny bit of olive oil and a pinch of salt, then massage with your hands for 2 minutes, until darker and tender.
To make the dressing, in a small bowl, whisk together the Dijon mustard, honey, garlic, and vinegar. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper.
Add the roasted sweet potatoes to the kale.
Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese, pumpkin seeds, and dried cranberries. Drizzle with balsamic glaze.
Sprinkle with additional black pepper to finish.
Recipes reprinted with permission from "Maximum Flavor at Home" by Adrianne Calvo, published by Agate Publishing Inc.
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