This is another Christmasish (not a word but who cares) recipe that really only fits in here ’cause of the seasonal colour of the pomegranate sauce and marinade. This all came about really because I had some chicken and a bottle of Pom in my fridge, which has pretty much been there for while (the Pom juice, that is). Sometimes the best recipes are inspired by what you have on hand so I figured I’d give it a go see what happens. Chicken is one of those meats that marinates well but that doesn’t mean everything will taste good so it was a gamble that, in my book, paid off. Besides the great taste, pomegranates are loaded with antioxidants, which might come in handy after all the holiday tipples!

RECIPE:
Serves 4

4 x 6 oz organic chicken breasts
1/2 cup chicken broth

Pomegranate marinade:
24 oz of Pom juice
1 cup Agave
1 tbsp chili flakes
1 tbsp salt

Mix the marinade together in mixing bowl big enough to hold the submerged chicken. Once combined add in the chicken. Cover and refrigerate and let marinate from between 5 hours to over-night.

Remove chicken from fridge about an 1 hour before cooking to let return to room temperature.

Preheat oven to 400°F.

Preheat large saute pan for 1 minute on medium heat. Add 2 tbsp olive oil. Lay each filet skin side down, if using with skin on, and sear for 2-3 minutes until golden then flip over.
NOTE: Because of the Agave the chicken will caramelize & brown pretty quickly so keep an eye on it.
Once browned on both sides place on a foiled oven tray along with broth and roast 8-10 minutes approx or to internal temperature 160°F.
Throw some greens on there and you’ve got yourself Christmas on a plate!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I’m really diggin’ our CSA box delivery service. So far the produce has been great and in order to use it all we’ve had to use our noggins and think outside the box a bit, so to speak! Who said you can’t have looks and brains?

This week our box contained organic Fuji apples, spinach, leeks, rainbow chard, broccoli, Valencia oranges & mixed peppers. I turned to old faithfuls for some of these—I used the oranges for Jerk sauce and the mixed peppers went into a pot o’chili.

Each week when our box arrives there’s a newsletter inside from the farm talking about what’s in season and giving tips and such about the fruit n’ veg. They also give a recipe highlighting one of the veggies. I was intrigued by this particular chard recipe not only because I really like leafy greens but also because it used the entire bunch of chard, stems & all. Usually one would remove the stems and either put them in the stock pot as I do or into the compost heap. Either way they’re getting used but I’d much prefer to eat them. They have a lovely peppery flavour and they add brilliant colour to the sauteed chard. I can’t take any credit for this but it did turn out great and I combined it with a rice recipe (below) which uses up some of the apples. Usin’ my noggin!

CHARD & LEEK SAUTE
RECIPE
Serves 4

2 tbsp olive oil
1 1/2 cup sliced leeks – white part only, washed & drained
4 minced garlic cloves
1/4 cup low sodium chicken or veg broth
1 bunch rainbow chard – washed
salt
freshly ground pepper

DIRECTIONS:
Pull the leaves from the stalks and chop finely. Set aside. Chop the leaves coarsely and rinse thoroughly in cold water. Drain.

Preheat large skillet on medium heat for 1 minute. Add 1 tbsp olive oil. Saute leeks for 3 minutes approx, stirring.
Add garlic and chard stems to leeks and saute for additional 3-4 minutes until softened. Add broth and chard leaves and saute for 4-5 minutes until tender and stock reduced.
Taste and season with S&P.

RICE WITH LEEKS & FUJI APPLE:

RECIPE:
Serves 6-8

2 cups uncooked Brown & Red Rice Mix (I like the Texmati Royal Blend)
2 cups Fuji apple – small dice
1 cup leek – white only – chopped
2 cloves garlic – minced
3 cups low-sodium chicken/veg  broth
2 cups water
1 tsp fresh thyme – chopped
1/3 cup walnuts -toasted & chopped
3/4 chopped walnuts – toasted
1 tsp olive oil
S&P to taste

Directions:
Preheat large saute for 30 seconds on medium heat. Drizzle 1 tbsp olive and saute diced apples for 6-7 minutes until soft. Once softened, remove from pan and add another tbsp olive oil. Saute leeks for 5 minutes, stirring occasionally.
Add garlic and continue cooking for another 30 seconds. Add broth, water, thyme and rice.  Stir and cover with lid. Bring to a boil. Once boiling reduce heat to a simmer and cook for 45 minutes approx or until rice is cooked through.
NOTE: If additional liquid is needed add 1/2 cup at a time.
Once cooked, drain any excess liquid and return rice to pan. Fold in apple and walnuts.
Taste and season with S&P.

SERVING SUGGESTION:
Cajun Catfish or Grilled Organic Chicken Breast
I was able to purchase pre-seasoned cajun catfish at Whole Foods and it was damn tasty! (Even headdaball enjoyed it.) Definitely a meal worth trying!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

Since I started ‘borrowing’ my neighbors figs from their tree, I’ve been using them in all sorts of dishes from frozen yogurt to couscous to salsa and now a simple pizza. When I do venture out to have some pizza (a rarity usually with drink involved) I’ll always go for a thin crust version. Less filling, tastes great (name that ad!)
With all the figs that seem to have ‘arrived’ somehow in my possession I thought this would work great in a pizza, plus I needed something quick to make for my hungry and cranky Missus. I’ve made a similar type pizza before with lavash but I found this multi-grain flat bread version with flax, which I thought would make great alternative. (Turns out it did.) You might think this is a lot of fig but believe me it works and isn’t too sweet especially with the goats cheese. Total  joy–this last minute recipe turned out brilliantly!

RECIPE:

1 sheet wholewheat flat bread (lavash)
5/6 figs -topped, rough chop (for pizza base)
4/5 figs – topped, quartered
large handful of fresh spinach – washed, rough chop
2 ozs goats cheese – crumbled
2 tbsp fresh basil – chiffonade
Olive Oil
S&P

Balsamic reduction:
1 cup balsamic vinegar
1 tbsp agave
Cook on medium low heat for 10 minutes or until thickened.

TO MAKE PIZZA:

Preheat oven to 400°F.

Brush flat bread with olive oil and par bake for 10 minutes. Keep an eye on it. You just want to crisp the bread without browning too much.
Chop the pizza base figs and smear them on the crispy flat bread…GENTLY.

Layer with fresh spinach and top with quartered figs. Crumble cheese over and drizzle with olive oil. Season with S&P.
Bake in oven for 15 minutes until cheese is soft and figs are bubbling.

Remove from oven, drizzle balsamic reduction over the pizza and sprinkle fresh basil.

Delicious!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

In case you’re thinking I made a typo in the title, you saw correctly with pluot (PLEW-OT). I came across these at the farmers’ market and was instantly intrigued. Pluots are a cross between plums and apricots and they are brilliantly juicy and sweet. There are about 20 different varieties of pluots (who knew!) and as I watched the kids scarfing down the samples I thought, that’s a seal of approval if I ever saw one! SOLD! Turns out they’re not only delicious but they’re believed to be a great source of vitamin C, vitamin A and fiber, just like their ‘parents’.

Now that I had them what was I going to do with them? I saw this interesting recipe in an old Eating Well Magazine that used a peach salsa and thought why not try it with pluots and plums and while I’m at it how ’bout some cherries? After all, this week’s theme for Summer Fest is Fruit from Trees. I thought the brilliant red colors would not only look lovely together but taste amazing so I gave it a go. My work family loooved it and really, how could you not? Just look at all that goodness!

Good for the body, good for the kids (they’ll think this is fried!) and good tasting! Can’t beat that with a stick!

RECIPE:
SERVES 4

1 lb Organic or grass fed turkey breast, cut lengthwise into 4 x 4oz portions
1 cup all-purpose flour
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
3 large egg whites
1 1/4 cup Ener-G gluten free breadcrumbs or regular crumbs if preferred.
1 cup finely chopped pecans (Pulse in food processor for rough chop or by hand)
1 tbsp lemon zest
2 tbsp olive oil

DIRECTIONS:
Preheat oven 400F.

With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/4″  thickness.

CLASSIC BREADING TECHNIQUE:
This is a classic three step process for meat and fish: flour, egg, breadcrumbs. TIP: When you dip the turkey in the flour (both sides) you must make sure you shake off any excess flour (it has to be very fine dusting) then dip in the beaten egg white and finally the breadcrumbs which in this case is our Pecan crust.

Grab your three bowls and an oven tray–
#1: Combine flour, paprika, chili powder, S&P and lemon zest together in medium bowl or dish.
#2: Beat egg whites together slightly and add to a second dish.
#3: Mix breadcrumbs and pecans together in another dish.
#4: Oven tray ready

The simplest way is to set up an assembly line with the flour, egg ,breadcrumbs and a foiled oven tray at the end. You’ll work from left to right.
Dredge the turkey in the flour on both sides, shaking off the excess flour into the flour bowl. Next dip the turkey in the egg whites and coat both sides. Let the excess egg drain off over the egg dish. Finally lay the turkey in the breadcrumb dish and pat down so the coating sticks to both sides. Lay on oven tray. Once all turkey is coated, refrigerate ’til needed. This step can be done a couple hours ahead of time if needed.

CHERRY PLUM SAUCE

RECIPE:

1 cup fresh cherries – halved, pitted
1/2 cup fresh plums – small dice
1/2 cup fresh pluots – small dice
1 tbsp fresh ginger – grated
1 cup water
1 tbsp Agave nectar

DIRECTIONS:
Pop your cherries in a small saucepan along with the water, ginger and Agave. Bring to a boil and immediately reduce to a simmer and continue cooking for 5-6 minutes. When done remove from heat and fold in diced plums & pluots. Stir and let stand.

Meanwhile as cherries are cooking, preheat large non-stick saute pan. Add 2 tbsp olive oil and once heated place 2 turkey cutlets in the pan to brown. Cook 2-3 minutes each side until golden.  Once browned, remove to a foiled oven tray. Using a kitchen towel wipe out pan and add 2 more tbsp olive oil. Repeat browning process.

Once all turkey has been browned pop in preheated oven for 4 minutes to finish cooking.

Serve with warmed or room temp fruit compote. Mmmmmm Delicioso!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

I saw this idea in a recent Cooking Light magazine and I must admit, it intrigued me. What?–Chefs can’t get inspired by another’s recipe? Bollix!
I loved the fact that it used ingredients perfect for this time of year and it used something I don’t usually cook with, blackberries. This is seasonal cooking at its best guys.
The original recipe was Grilled Pork with Blackberry Sage Sauce but I decided to take it a step further, transforming the fresh blackberries into a marinade instead. I’m telling you, I was bang on!

As you know, pork has had some bad raps in the past but you can easily work it into your healthy diet with out worrying. The tenderloin is the leanest cut of pork. A 3-ounce serving contains 120 calories and 2.98 grams of total fat, which is as lean as a skinless chicken breast. I will stress that buying organic or grass-fed meat is the way to go here. (More of my research on this to come.) Don’t be afraid of this recipe. It probably looks complicated but it really is super easy.

RECIPE:
Serves 4

1 lb Organic or grass fed pork loin
1 cup low-sodium chicken broth (for roasting)

PORK MARINADE:
1 lb blackberries
2 shallots – minced
1 tbsp fresh sage – chopped
2 tbsp balsamic vinegar
1 tbsp agave (vary this amount depending on how sweet or tart the blackberries are)
1 tbsp lemon zest
1 cup low-sodium chicken broth

DIRECTIONS:

Preheat medium saute pan on medium heat. Add 1 tbsp olive oil and saute shallots for 1 minute, stirring. Add everything except broth and simmer for 2/3 minutes until berries start to break down.

Add broth and simmer for 5-6 minutes. Pass the marinade through a sieve retaining the liquid. Discard the contents of the sieve. Let liquid cool completely before adding pork loin to marinate.

Marinate pork from 2 to 6 hours, refrigerated. You could marinade it over night if you wish.

Remove pork from fridge 1 hour before cooking.

Preheat oven to 420F.

To cook: either sear on a hot grill or in a hot saute pan. I used the grill to get some added flavor from the charcoal and brilliant grill marks. Sear all sides until nicely browned, 4 min. each side approx. Place seared pork on a foiled oven tray. Add the chicken broth to the tray and pop in the oven for 20 minutes approx or until internal temp. of 165F. (You probably know this is one on my favourite tricks to keep lean meat moist.) Once cooked, remove and let rest for 10 minutes loosely foiled before carving. This will let the meat relax and the juices redistribute back into the meat.

NOTE: Resting meat after roasting is an important technique and ensures the meat stays juicy.

TIP: I add the broth to the pork while roasting to create some steam in the oven and helps keep the meat moist. I use this technique when cooking lean proteins like pork, chicken or turkey.

SERVE WITH
I paired my berried pork with glazed baby carrots. DID YOU KNOW? For the best anti-cancer boost you should cook carrots whole? A new study from scientists at Newcastle University found that the anti-cancer properties of carrots are enhanced 25 percent if they are cooked whole rather than chopped up beforehand AND they taste better when cooked this way. It happens to be my favourite way to cook (and eat) carrots so this is great news.

GLAZED BABY CARROTS:

8-10 oz baby carrots
Trim the green tips from the carrots. Place them in a mixing bowl with 1 tsp agave/honey, 1 tsp ground cumin, S&P, drizzle olive oil. Toss together and lay in a single layer on foiled oven tray. Lay a sheet of foil over and pop in oven for about 10 minutes. Easy and delicious.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Though I grew up eating root veg and I thoroughly enjoy winter crops, I must be ready for spring because I found myself craving some spring/summer fruit at the farmers market the other day. This got me thinking about how I could satisfy my craving without having the in-season fruit at hand. Like mint and lamb, apple and pork, I love the combination of apricots and roast chicken.

True, you should be able to find Chilean imported apricots in most major stores from January until early August, there’s something special in buying locally farmed produce. California apricots are available from May through July while Washington apricots are on the market from June through early August. Being that it’s late February I decided to improvise using sugar free preserves to see if I could create the taste I was hoping for.

Isn’t cooking grand?

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