Fresh [Mostly] Farm-to-Table Dinner!
Last summer, Dan and I went strawberry picking at Baugher Farms in Westminster, MD. We apparently missed the strawberry season this year, but were able to pick blueberries and beets instead! We decided to try out a new farm this time: Larriland Farms in Woodbine, MD. This farm was excellent and we will definitely be making another trip. The blueberries will maybe last us the rest of the week...maybe. But, having grown up on a farm, I don't need any excuse to go pick-your-own. It makes for a fun afternoon activity and tastes a hundred times better than anything you buy from the grocery store.
Ingredients
2 chicken breasts, butterflied (Here is a good video if you need reference on how to butterfly chicken breasts: Taste of Home: Butterfly a Chicken Breast Cooking Video)
1/2 onion, sauteed (for garnish)
For stuffing:
1 avocado
Juice 1/2 lemon
1/4 jalapeno, seeds removed
1/4 red chili pepper (or just use 1/2 jalapeno), seeds removed
1/3 cup sun-dried tomatoes
1 cup swiss chard (or other green, such as spinach)
Couple pinches of orange zest
Paprika, cumin, coriander
Directions
1) Preheat your oven to 355°F.
2) Add all of your stuffing ingredients to a food processor and pulse until everything is well mixed. Make sure you leave it more chunky, not completely smooth.
3) Lay your butterflied chicken breasts open and place about 1/3 of the stuffing mixture on the right half of each breast. Then fold the left half of the breast over the right, trying to make sure the the stuffing stays in the breast and doesn't completely seep out the sides.
4) Sprinkle each breast with a couple dashes each of paprika, cumin, and coriander.
5) Place on a greased baking sheet and bake for 22-25 minutes, or until cooked through and juices run clear.
6) To serve, top with additional stuffing mix and sauteed onions.
(These really did taste like candy! Even if you don't like beets, I bet you'd still say these taste delicious.)
Ingredients
2 beets
For Candied Orange Glaze:
1/4 cup balsamic vinegar
1 teaspoon raw honey
1 Tablespoon fresh squeezed orange juice
Dash orange zest
Directions
To Roast Beets:
1) Preheat oven to 400°F.
2) Scrub each beet and slice off the ends.
3) Wrap each beet loosely in aluminum foil and place on a baking sheet.
4) Bake for 1 hour, or until a fork easily pierces the beet.
5) Carefully open the aluminum foil (beware of the hot steam!) and allow to cool several minutes. When the beets are cool enough to handle, gently peel off the skin (It will easily slide right off).
6) Slice each beet lengthwise into about 4 round slices.
For Candied Orange Glaze:
1) Heat a small saucepan on the stove over medium-high heat.
2) In a small bowl, mix the balsamic vinegar, honey, and orange juice.
3) Pour the mixture in the saucepan and heat until the vinegar becomes syrupy. This took about 5 minutes for me. The mixture should be very bubbly while it is on the stove.
4) Remove from heat and stir in a dash of orange zest.
To Serve:
1) Place the sliced beets on a plate, then top with the glaze and garnish with additional orange zest.
In the picture for this meal, I garnished the beet greens with sauteed garlic "chips." This addition made the greens too garlicky, so I am omitting those in this recipe. But if you're curious to try them, just leave a comment and I'll give you the directions!
Ingredients
Greens/stems from 5 beets, sliced into bite-size pieces
2 garlic cloves, minced
1 Tablespoon coconut oil
Dash of red pepper flakes (optional) -->Really just a dash...I'll admit I went way overboard on the red pepper when I made this!
Directions
1) Heat coconut oil in a large saute pan or wok over medium heat.
2) Add minced garlic and allow to cook for about 1 minute, or until fragrant.
3) Add the beet greens and some of the stems (yes, the stems are good to eat as well!). Cook for about 10 minutes, or until the greens are wilted and the stems have softened.
Citrus Sun-dried Tomato Stuffed Chicken Breasts
Yield: 2 servings
Ingredients
2 chicken breasts, butterflied (Here is a good video if you need reference on how to butterfly chicken breasts: Taste of Home: Butterfly a Chicken Breast Cooking Video)
1/2 onion, sauteed (for garnish)
For stuffing:
1 avocado
Juice 1/2 lemon
1/4 jalapeno, seeds removed
1/4 red chili pepper (or just use 1/2 jalapeno), seeds removed
1/3 cup sun-dried tomatoes
1 cup swiss chard (or other green, such as spinach)
Couple pinches of orange zest
Paprika, cumin, coriander
Directions
1) Preheat your oven to 355°F.
2) Add all of your stuffing ingredients to a food processor and pulse until everything is well mixed. Make sure you leave it more chunky, not completely smooth.
3) Lay your butterflied chicken breasts open and place about 1/3 of the stuffing mixture on the right half of each breast. Then fold the left half of the breast over the right, trying to make sure the the stuffing stays in the breast and doesn't completely seep out the sides.
4) Sprinkle each breast with a couple dashes each of paprika, cumin, and coriander.
5) Place on a greased baking sheet and bake for 22-25 minutes, or until cooked through and juices run clear.
6) To serve, top with additional stuffing mix and sauteed onions.
(These really did taste like candy! Even if you don't like beets, I bet you'd still say these taste delicious.)
Yield: 2 servings
Ingredients
2 beets
For Candied Orange Glaze:
1/4 cup balsamic vinegar
1 teaspoon raw honey
1 Tablespoon fresh squeezed orange juice
Dash orange zest
Directions
To Roast Beets:
1) Preheat oven to 400°F.
2) Scrub each beet and slice off the ends.
3) Wrap each beet loosely in aluminum foil and place on a baking sheet.
4) Bake for 1 hour, or until a fork easily pierces the beet.
5) Carefully open the aluminum foil (beware of the hot steam!) and allow to cool several minutes. When the beets are cool enough to handle, gently peel off the skin (It will easily slide right off).
6) Slice each beet lengthwise into about 4 round slices.
For Candied Orange Glaze:
1) Heat a small saucepan on the stove over medium-high heat.
2) In a small bowl, mix the balsamic vinegar, honey, and orange juice.
3) Pour the mixture in the saucepan and heat until the vinegar becomes syrupy. This took about 5 minutes for me. The mixture should be very bubbly while it is on the stove.
4) Remove from heat and stir in a dash of orange zest.
To Serve:
1) Place the sliced beets on a plate, then top with the glaze and garnish with additional orange zest.
In the picture for this meal, I garnished the beet greens with sauteed garlic "chips." This addition made the greens too garlicky, so I am omitting those in this recipe. But if you're curious to try them, just leave a comment and I'll give you the directions!
Yield: 2 servings
Ingredients
Greens/stems from 5 beets, sliced into bite-size pieces
2 garlic cloves, minced
1 Tablespoon coconut oil
Dash of red pepper flakes (optional) -->Really just a dash...I'll admit I went way overboard on the red pepper when I made this!
Directions
1) Heat coconut oil in a large saute pan or wok over medium heat.
2) Add minced garlic and allow to cook for about 1 minute, or until fragrant.
3) Add the beet greens and some of the stems (yes, the stems are good to eat as well!). Cook for about 10 minutes, or until the greens are wilted and the stems have softened.
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