Farmers’ Market Meal
3 potatoes, sliced thin (but leave the skin on)
Foil oiled with canola spray
1/2 onion, chopped
2 tsp olive oil, divided
3 cups baby turnips and greens
1/2 cup vegetable or chicken broth
1 tsp Italian seasoning
1 cup freshly rinsed spinach leaves
2 chicken filets, halved horizontally
1 bunch asparagus spears
2 tomatoes, seeded and diced
2 tablespoons garden chives
1 tsp olive oil
1 tablespoon fresh chopped basil
Garlic powder, black pepper, and paprika to taste
For 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
Stephanie Ronco has been editing in a professional capacity for the past 10 years. In addition to her work as an editor, Ronco has also served as a ghostwriter and writing tutor. A voracious reader, Ronco loves watching language evolve and change. When she’s not delving into her latest project, Ronco can be found teaching acting classes, performing in community theater, or sailing with her husband.