[even more] stuffed inspiration plus berry fruity drinks

Last night was one of the best and most rewarding meals I’ve ever made. Knowing that 50% of my ingredients came from a local farm made me so happy and this farm share has changed my life! 🙂 I was never much of a cooker so this is a huge step for me!

Thanks Southside CSA! – Ruth

Blueberry, Peach & Mint Refresher:
No better way to enjoy my first Orchard share than with a mega refreshing drink!!

Club soda with fresh blueberries frozen to double as ice cubes, fresh peach chopped up and mashed, and fresh mint. Then added a tiny pinch of sugar for some sweetness. (I also added a shot of vodka for a  delicious cocktail!)

Stuffed Chicken breasts, pesto orzo, & kale

I forgot to take pictures during the process – but boy was it fun!

Stuffed Chicken:

  • 2 organic chicken breasts (pounded to flatten)
  • 1 yellow bell pepper
  • 3 sprigs of rosemary
  • 2 slices of fresh mozzarella
  • half a yellow onion
  • 5 cherry tomatoes
  • Bread crumbs
  • 1 egg
  • 1 clove of garlic
  • a pinch of Parmesan
  • olive oil

Pound chicken breasts to flatten and make them easy to roll up. Mix a cup of bread crumbs with a few tablespoons of parmesan. Put one egg in a bowl by itself and stir it up. After chicken is pounded, lightly stir-fry your veggies with some olive oil and chopped garlic and set the veggies aside. Dip the breasts in the egg and then lightly coat with the crumbs and parm mixture (put them together on a plate or in a bowl so you can easily dip the chicken in it!). Then on a plate, stuff the breasts with the cooked veggies & Mozzarella and roll them up. Lightly sautee the chicken in the same pan the veggies were in. (we didnt add oil – just used the oil in there from the veggies). You will only want to cook it long enough so it browns both sides, but not cooked in the middle. Then transfer to a pyrex baking dish and put in oven at 350 for 25 minutes. Don’t forget to add a bit of olive oil to the dish so they don’t stick!

Orzo Pesto

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor (or if you dont have one, a blender works too!) and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. And you’re done!

Cook orzo in a pot then drain and add a few tablespoons of the fresh pesto for a yummy side dish. Easy peasy & delish!

Sauteed Kale with garlic

  • 1 bunch of kale (remove hard stems)
  • 2 cloves of garlic
  • 1 1/2 tablespoons of olive oil

Preheat pan with olive oil and add minced garlic. Cook for 1-2 minutes until garlic begins to brown. Add kale and slowly mix it around until lightly coated and kale turns greener. Add a pinch of salt to taste
and serve!


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