Tuesday, March 9, 2010

Cooking with JR Organics Farm Produce

With the eleven items in our first box of produce, I can already tell we'll have more than enough fabulous fresh fruits and veggies each week to keep us healthy and happy! It's also exciting to have a bunch of things that I might not normally put together so I consider it a challenge to work with some new combinations. I feel like I am cooking in an episode of Chopped.

First, nothing beats fresh fruit for breakfast to get the day started right. I often find that folks who might not grab fruit from the kitchen have no problems grabbing fruit that's nicely chopped and placed in front of them, such as these delicious apples and strawberries:

I LOVE the smell of fresh Rosemary, so I put it out on the coffee table as an air freshener.


I happened to have some organic chicken breast in the house, and since I love chicken with rosemary, inspiration struck! I decided I would make a roasted vegetable pasta primavera with chicken and rosemary.

I started by marinating the chicken in rosemary, sliced spring onions, white wine, and a little olive oil for a few hours.


Then, I sauteed the chicken up. The onions and rosemary became nice and tender with a little char. Yum.


I sliced up carrots, broccoli (stems and all), more scallions, and more rosemary. I tossed these veggies in a little oil and then put them in the oven at 375 for about 45 minutes until they were soft and toasty. This picture shows the veggies raw.


In the mean time I cut up the chicken and cooked some organic whole wheat penne. When the veggies were done, I tossed everything together with some olive oil and salt and made sure it was all heated through. Then I topped it with Pecorino Romano cheese. We had this for dinner with a delicious salad of butter lettuce, radishes, and avocados.




carne said...

That looks lovely!