The Main Dish: Chicken Stuffed with Tomato, Spinach and Cheese

The main dish for our first farm veggie meal was stuffed chicken. We only used one ingredient from our share in the recipe, but it was still delicious. The other ingredients were pulled out of the fridge and based on what we had around the apartment already!

Ingredients:
3 Chicken Breasts, cut almost all the way through (create a taco shell shape)
1.5 Cups Tomato (could use cherry, gourmet, diced up heirloom, on the vine, etc)
1-2 Cups Spinach, rinsed
Parmesan Cheese, to taste
Ricotta Salata, to taste


Directions:
Step 1. Preheat oven to 350 degrees F.

Step 2. Place the spinach in the a skillet over medium heat with a couple spritzes of water and cover. Simmer until spinach is wilted.



Step 3. Stuff each chicken breast with equal parts of ricotta salata, spinach and tomato. Top each with some parmesan cheese.



Step 4. Place chicken breasts on a baking sheet and into oven. bake for about 20mins until chicken is cooked all the way through.

Dinner is served:



Chicken is served with Kale Salad with Ricotta Salata and Roasted Turnip "Fries". The recipes for these two sides are separate posts.

ENJOY!

Pasta with Pesto, Broccoli, Artichokes, and Garlic

Last night (Wednesday, March 10th), we were in somewhat of a rush because I had to be back in downtown in about 2 hours to help my friend out at a charity event. That being said, we didn't take picture of the ingredients beforehand nor did we get pictures of actually cooking the meal. We did, however, manage to take a picture of the final product on a plate with only a few bites out of it!

We used whole wheat pasta instead of white flour pasta, which changed the texture somewhat, but was a lot healthier. Overall, I (Meghan) thought it was really tasty- VERY green (which is cool because St. Patrick's Day is next week)! It probably took 20minutes total to make, so it is definitely a quick meal.

We had originally planned on coupling it with garlic knots made from some leftover pizza dough we had in the fridge, but it looked a little spoiled, so we didn't want to chance it. We'll have to save that for next time! Enjoy!

Pasta with Pesto, Broccoli, Artichokes, and Garlic

Ingredients:
1 box whole wheat pasta (any shape)
1 container of basil pesto (we used a container from Wholefoods- about 6oz.)
1 container/bag of spinach, rinsed (you can use as much or as little
1 can artichokes in water (not oil)
2 broccoli crowns, rinsed and cut into edible pieces
Chopped Garlic (to taste- we used 2 cloves)

Directions:
1. Fill a pasta pot about 3/4 of the way with water. Cover with a lid and put on the stove until water is boiling (add a pinch of salt to help with boiling and taste if you'd like). When the water boils, add the pasta and cook until preferred softness. Drain pasta in a strainer, return to pot, cover with lid, and set aside.

2. Place a large skillet on a medium-low. Add the spinach and a couple tablespoons of water (this will help make sure the spinach doesn't burn). Continue to stir spinach to make sure it evenly heats.

3, As the spinach the heats, it will wilt. When it has started wilting, add the broccoli and cover with a lid. The lid will help to steam and cook the broccoli more evenly.

4. When the spinach is completely wilted and the broccoli is cooked to desired tenderness, add the artichokes and garlic. Heat the mixture of veggies for about 2 or 3 minutes.

5. Add the veggies and the pesto to the pot that has the drained and cooked pasta. Put on low heat and heat until all is warmed (about a minute). Enjoy!!!