Now that many of you are getting your weekly “hit”of farm fresh produce from a CSA or enjoying the bounty at your local farmers market here’s a tasty and fun way to use a variety of vegetables…and you can substitute any veggies you want to use up for any in the recipe (or add a few more). Try the chicken from Kellie Brook Farm*…vegetarians can substitute tofu or hard boiled eggs. Serve with rice or quinoi and a Red Zinfandel from Alfalfa Farm Winery.
Summer Chicken Curry
Serves Four
2 tablespoons canola or peanut oil
1 lb. skinless, boneless chicken breast, cut in bite size pieces
1 large onion,chopped
1 tablesoon curry powder (more if you like)
2 cloves garlic, minced
2 large carrots, sliced thin
2 cups cauliflower-ettes
2 cups swiss chard, chopped and packed tight
1 cup fresh shelled peas
1 teaspoon sea salt
3/4 cup broth
Garnish: raisins, toasted nuts, toasted coconut, chopped fresh cilantro
In a large saute pan heat oil and add chicken and onions. Sprinkle on curry powder and cook over meduim heat, stirring until golden brown. Add all the other vegetables and stir until golden brown (add more oil if necessary). Sprinkle with salt and add broth. Stir to combine, cover and simmer for 3 or 4 minutes. Put your garnishes in little bowls on the table for people to serve themselves (kids love this part). Curries are cooling in summer!
If you’re interested in learning more about Natural Foods Cooking techniques, as well as how to plan delicious, healthy meals for yourself, family and friends, my business is called Food For Life, and I give individual or small group cooking classes, usually in your kitchen…so invite a few friends over, we’ll plan a great menu, have a hands-on cooking experience together and then sit down (with a glass of wine) and enjoy the fruits of our labor. For more information please call 978 807-1805. Too busy to cook? Delicious, healthy meals delivered to your door!
_______________________________________
* More about Kellie Brook Farm
Taken from Eat Well Guide
Kellie Brook Farm
1024 Portsmouth Ave (Rte 33)
Greenland NH 03840
Phone: 603-702-0342
Contact: Tim Rocha
Kellie Brook Farm was founded in 1992 by Tim and Cheryl Rocha. Starting with vegetables at the local farmers’ markets, we quickly expanded to include Christmas trees, cordwood and, more recently, pork, chicken and eggs. Our pigs are raised on 100% grain, bread, yogurt and our own vegetables, and they have access to outside range areas on a daily basis. Our chickens are free-range and grain-fed, and are housed in a mobile pen with a range area- all of the birds are 7 weeks old. Our laying hens are fed grain and our own vegetables, and are also housed in a mobile pen with a range area. None of our animals are fed growth hormones, stimulants, or antibiotics. All of the meat is packaged at a USDA Inspected Facility and frozen to ensure freshness.
Products and Production Methods:
Chicken – 100 Percent Vegetarian Feed, Cage Free, Free Range or Roaming, No Added Hormones, No Antibiotic Use
Eggs – No Antibiotic Use, No Added Hormones, Free Range or Roaming, Cage Free, 100 Percent Vegetarian Feed
Pork – 100 Percent Vegetarian Feed, Free Range or Roaming, No Added Hormones, No Antibiotic Use, Non Confined
Love these recipes. Could they be made a bit more printer friendly?