Cornish Game Hens with Roasted Carrots and Taters served with an Arugula Salad with Prosciutto and Citrus Dressing
INGREDIENTS
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2 Game hens, cleaned and innards removed
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4-6 Carrots cut however you’d like
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6 New potatoes, quartered
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4 C. Arugula
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2 Slices of prosciutto
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1/4 C. Parma Reggiano (good stuff NOT Digiorno).
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1 TBS Butter
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1/2 TBS Zestbeandog Fine Herb Blend, or you can make your own herb blend with things like dried parsley, sage, etc…
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Salt and pepper
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1 Lemon, juiced
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Dressing for Salad
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1 TBS Lemon juice
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1 TBS Grapefruit juice
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6 Grapefruit segments, remove the pith part, see how to do it here
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2 TBS Red wine vinegar
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1 TBS Olive oil
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1/2 TBS Zestybeandog Fine Herb Blend
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1 pinch of fresh ground pepper
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1 Pinch of salt
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1 tsp of honey or agave nectar ( you can sub some quality sugar if you don’t have these but add about a TBS).
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