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Spotlight On White Tea Ginger: Recipe Pairings

White Tea Ginger pairs really well with lemons and peaches. Here are three recipes to make right now that highlight those flavors.

Roasted Lemon Chicken
Adapted from Ina Garten

      What You’ll Need

      • 2 teaspoons fresh thyme leaves, chopped

      • Kosher salt and freshly ground black pepper

      • 1/3 cup good olive oil

      • 1 lemon, halved and sliced 1/4 inch thick (see Notes)

      • 1 yellow onion, halved and sliced 1/4 inch thick

      • 2 large garlic cloves, thinly sliced

      • 1 (4-pound) chicken, backbone removed and butterflied

      • 1/2 cup dry white wine, such as Pinot Grigio, or you can use chicken stock instead of wine

      • Juice of 1 lemon

      Get Cookin'

      1. Preheat the oven to 450°F.
      2. Pour the olive oil into a small glass measuring cup, stir in thyme, 1 tablespoon salt, and 1 teaspoon pepper and set aside.
      3. Distribute the lemon slices in a shallow baking pan and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
      4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160°F.
      5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
      6. Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise.

      Roasted Broccoli with Lemon and Pine Nuts
      Adapted from Ina Garten

      What You'll Need

      • 2 pounds broccoli, chopped into about 8 cups of pieces
      • 4 garlic cloves, peeled and thinly sliced
      • 6 1/2tablespoons good olive oil
      • 1 1/2teaspoons kosher salt
      • 1/2teaspoon freshly ground black pepper
      • 2 teaspoons grated lemon zest
      • 2 tablespoons freshly squeezed lemon juice
      • 3 tablespoons pine nuts, toasted
      • 2 tablespoons julienned fresh basil leaves (about 12 leaves)

      Get Cookin'

      1. Heat the oven to 425° F.
      2. Place the broccoli on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
      3. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, and basil. Serve hot.

      Grilled Peaches
      Adapted from NYT

      What You'll Need

      • 4-6 free stone peaches, still firm
      • Light olive oil

      Get Cookin'

      1. Heat a grill pan with medium flame. If you are cooking on a charcoal grill, wait until the fire has died down to medium to low heat.
      2. Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
      3. Brush the tops with oil, turn over and move to the side of the grill to continue cooking lowering burner heat to low, another 4 to 5 minutes.
      4. Serve with fresh blueberries.
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