From our kitchen to yours
Food is more than a meal, it’s comfort, connection and care.
Every weekday, AZCEND’s Chef Michael Harvey prepares meals for all who gather for nourishment and friendship at the Senior Centers. Homebound neighbors also receive meals delivered with kindness and compassion.
As a gesture of appreciation for the volunteers, supporters and partners who make this work possible, Michael is sharing three recipes he created during his 24-year career as a professional chef.
He was first taught how to cook family favorites by his mother and grandmother. Michael later honed those skills at the French Culinary Institute in New York City and in a variety of restaurants in New York as well as the Greater Phoenix area. Each recipe reflects his love of good food, thoughtful preparation and the joy that comes from sharing a meal.
We hope these recipes bring flavor and warmth to your table, just as your generosity brings nourishment and hope to our community.
Fennel & Orange Salad with Balsamic Vinaigrette
Bright, refreshing and full of flavor, this classic salad recipe is a beautiful way to begin a meal or add something special to your table.
Serves 12
Ingredients
8 medium heads of fennel
6 oranges
3 roma tomatoes
1 tsp lemon pepper seasoning
1 tbsp chopped fresh basil
1/2 to 1 cup balsamic vinaigrette
Trim, core and thinly slice fennel. A mandolin or food processor fitted with the slicing blade will make an easy project out of this step, giving thin even slices. Place in a large mixing bowl.
Peel oranges and using a paring knife remove segments into a small bowl. Over bowl with the sliced fennel, squeeze any remaining juice from the orange membrane.
Dice tomatoes in a small to medium dice. Add to the fennel. Season with the lemon pepper seasoning and toss with your favorite store-bought balsamic vinaigrette. Add orange segments at the end and gently toss through so they don’t get broken up.
Chill for two hours. You may need to drain some liquid as the vegetables and oranges my release more juice. Place in a serving bowl and garnish with fresh chopped basil.
The mouthwatering Fennel & Orange Salad makes a delicious side dish for grilled chicken or fish, especially when the summer heat is at its peak.
BBQ Pulled Chicken Sandwiches
A crowd-pleasing favorite, these BBQ Pulled Chicken Sandwiches will also be served at AZCEND’s Senior Center in celebration of July 4.
Serves 12
Ingredients
18 large (5-7 oz) boneless, skinless chicken thighs
6 cloves of peeled garlic
1 yellow onion
4 sprigs fresh thyme
1 stick unsalted butter
1 – 2 cups BBQ sauce
12 potato buns
Place all ingredients in a large dutch oven and cover with cold water. The water should be 1 inch above the ingredients. Bring to a rolling boil and reduce heat to a low simmer. Simmer chicken for approx. 45 minutes to 1 hour. The chicken should read at least 175F on a kitchen thermometer and be fork tender. Let the chicken sit in the liquid and hot pot for 30 minutes with the heat off. Strain the chicken from the liquid and discard the remaining items from the pot. Shred the chicken with 2 forks into medium to fine pieces. Add 1 to 1 1/2 cups of your favorite store-bought BBQ sauce to the pot with the chicken and heat over low heat for 10 minutes, stirring often so the sauce doesn’t burn. This will help reduce the sauce so it clings to the chicken. Divide the chicken between the 12 potato buns and top each with a dollop of the remaining half cup of BBQ sauce.
These sandwiches are especially flavorful when topped with diced onions, pickle chips, pickled jalapenos or your family’s favorite condiments.
Grilled Nectarine Halves with Ginger Citrus Jus and Vanilla Ice Cream
Sweet, simple and elegant, this dessert is a delicious way to end a summer meal.
Serves 12
FRUIT
18 nectarines, halved and pitted
2 tbsp vegetable oil
JUS
½ cup orange juice
1 tbsp lemon juice
1 tbsp grated fresh ginger
1 cup ginger ale
GARNISH
12 ginger snap cookies, crumbled to a medium texture
12 2-ounce scoops of vanilla ice cream
JUS
Place all ingredients in a small saucepan and bring to a rolling boil. Reduce the heat and reduce the mixture by half. Cool completely. The liquid should be like a thin syrup when cool. If it is too thick, you can thin it with more ginger ale.
FRUIT
Split the nectarines in half and remove the pit. Place 3 nectarine halves, cut side down, and insert 2 metal skewers running parallel to each other through the nectarines. The use of 2 skewers will help keep the fruit from spinning on the skewer. Brush the cut sides of the nectarines with the 2 T of vegetable oil and place on a hot grill until grill marks form and the fruit easily releases from the grill grates, approx. 5-7 minutes. Flip and grill on the second side just to lightly soften the fruit. Remove the skewers to a serving platter, cut side face up.
GARNISH
Drizzle hot fruit skewers with the chilled jus. Place a 2-ounce scoop of vanilla ice cream where the pit would be of the middle nectarine half on the skewer would be. Sprinkle the crushed-up ginger snap cookies over the platter.
Enjoy a light and tasty dessert on those hot Arizona nights.
From our kitchen to yours, thank you for helping AZCEND nourish neighbors with dignity, compassion and hope.
Did you know?
Last year, more than 19,000 meals were served on-site at our Senior Centers, and over 36,000 meals were delivered to people who are homebound.