Farmers' Market Celebration

Farmers’ Market Meal3 potatoes, sliced thin (but leave the skin on)Foil oiled with canola spray1/2 onion, chopped2 tsp olive oil, divided3 cups baby turnips and greens1/2 cup vegetable or chicken broth1 tsp Italian seasoning1 cup freshly rinsed spinach leaves2 chicken filets, halved horizontally1 bunch asparagus spears2 tomatoes, seeded and diced2 tablespoons garden chives1 tsp olive oil1 tablespoon fresh chopped basilGarlic powder, black pepper, and paprika to tasteFor asparagus and potatoes: Place potato rounds on lightly oiled foil on the grill. Arrange asparagus spears on the outer edges or the foil. Flip everything halfway through cooking.For the turnips: Heat 1 tsp olive oil in a nonstick skillet or wok. Add the onions, stir well, cover, and cook until the onions are caramelized, about 8 minutes. Add the greens, broth, and seasonings. Cover and cook until the baby turnips are tender, about 8 more minutes.For the protein and greens: Place fish or chicken on heated grill. Top with fresh baby spinach leaves. Grill until the meat is opaque and cooked through.For the bruschetta: Combine tomatoes, chives, 1 tsp olive oil, and basil. Add black pepper and garlic powder to taste and mix gently.To serve: Place the meat in the center of the plate, topped with spinach and bruschetta. Arrange the roasted potatoes on one side and top them with the beets and greens. Nestle the asparagus against the other side of the protein and you’re ready to go!By Judy Doherty, PC II