Our Recipe Specials for the week of June 18th are as follows:

 

Grilled Chicken Marinara with Arugula & Fennel Salad

Serving size 2

Ingredients

2 chicken breast pieces

2 pounds Roma tomatoes

1 head of garlic

1 onion, chopped

1/2 cup mozzarella cheese, grated

1/4 cup basil, chopped

arugula greens

1 fennel, bulb sliced (stems saved for soup or stew)

1 lemon, grated and juiced

You will also need

3 tablespoons olive oil, plus 1/4 for the salad

Salt and pepper to taste

Instructions

Preheat your oven to 375 degrees. Quarter your roma tomatoes, toss in 2 tablespoons olive oil, salt and pepper, and arrange on a baking sheet. Slice your garlic head in half cutting through the center of the cloves. Mix in with the tomatoes and roast the whole pan for about 40 minutes.

Pat your chicken dry, season with salt and pepper, and brush with olive oil. Cook for 2-3 minutes on each side on a hot grill rack or saute in a pan until cooked through.  Heat a pan with 1 tablespoon olive oil and saute your onions for 5-6 minutes. Remove your tomatoes and garlic from the oven.  Pop out each garlic clove from their jackets and add these and the roasted tomatoes in the pot with the onions.  Cook the veggies for another 10 minutes just so the flavors blend together. Using either an immersion blender or a simple whisk to mash all the tomatoes, onions, and garlic together until it reaches the consistency of a sauce.

You can use the same pan that your tomatoes were in to heat up the cheese on your chicken. Place your chicken right on the pan and top with the grated cheese.  Slip the pan in the oven and cook until the cheese has melted, about 2-3 minutes.  While the cheese melts, add your arugula and sliced fennel to a salad bowl. Whisk together the juice and zest of your lemon with 1/4 cup of olive oil and salt and pepper to taste.  Remove the chicken from the oven and transfer to a serving platter. Top generously with the roasted marinara sauce and finish it off with a serving of lemony greens!

 

Black Bean Burgers with mango Salsa and Pea Vine Salad (vegetarian)

Serving size 4

Ingredients

1 box beans, soaked in water overnight

1 package wheat buns

3 cloves garlic, chopped

1/4 cup cilantro, chopped

1 red onion, chopped

1 avocado, pitted and chopped

1 mango, peel removed and flesh chopped

1 lime, juiced

1 bunch pea vine, roughly chopped

1 tomato sliced

You will also need

2 tablespoons olive oil

Salt and pepper to taste

1 egg, beaten

1/4 cup bread crumbs

2 tablespoons butter, melted

Your favorite salad dressing

Instructions

Drain your beans and transfer to a mixing bowl. Season with salt and pepper to taste and mash together with the bread crumbs, egg, garlic, half of the cilantro, and 2 tablespoons of onions. Form into patties and either grill on a hot grill rack  or saute in a medium size pan with a drizzle of oil or butter.Cook for about 2-3 minutes on each side.

While the burgers cook, you may prepare your condiments. Combine the mango, the rest of the cilantro, the rest of the onion, avocado and the lime juice in a medium bowl. Mix together well and set aside.

Brush your buns with melted butter and toast the insides. Once the burgers are done, slide them onto a bun, top with mango salsa and top with the other bun.  Serve with a mix of pea vine greens and sliced tomatoes.