There is so much I love about farmer’s markets. I love being able to stroll among the vendors, admiring the different sized tomatoes and cucumbers, beets and carrots. I love the humanness of being able to talk to the people who grow it and know about their farm. In an urban environment, where I am starved for connection to my food sources, a farmer’s market allows me to feel like a small part of something bigger. I’m amazed at the diversity of plant life and the abundance that God has showered on us.
Plus it makes for some seriously awesome recipe planning.
Today’s haul included mint infused raw honey, organic yellow tomatoes and sweet southern Illinois peaches. Not bad for a late arrival. Once I spotted the yellow tomatoes, I was hooked and the meal came together really nicely. This past week I made a bunch of staples that made prep time for this meal a lot less burdensome. I feasted on Danielle’s Cashew Palieo bread for tasty sandwiches throughout the week. I also made Coco’s flat bread and have been eating it with homemade garlic butter and last week’s find, sugar-free balsamic!
I decided to make breaded chicken on a bed of sauteed spinach and yellow tomatoes with garlic aioli. To that I added our peaches and flat bread! It was the perfect meal to bring with us for a picnic near the lake. For the breaded chicken, I did the following:
Pre-heat oven to 350 degrees
1.) Toast 4-6 slices of palieo bread until the bread is hard but not burnt.
2.) Put in food processor and pulse until you have small, grainy bread crumbs.
3.) Pound two large chicken breasts until tender and about 1 inch thick.
4.) Roll chicken breasts in a layer of almond flour (need approximately 1/2 cup)
4.) Whisk 1 egg and dip chicken breasts in egg.
5.) Dip egg covered chicken breasts in cashew bread crumbs.
Add 1 TBLS olive oil to a skillet and place chicken breasts in on medium heat. Brown for up to 10 minutes on each side being careful not to burn. After this, place in covered dish and cook for 15-20 minutes or until chicken is cooked through. I used Coco’s garlic and chive aioli recipe though I omitted the chives. I poured over right before we were about to serve. For the garlic butter, I minced 2 cloves with 2 TBLS butter and brought it with us for the flat bread.
1 TBLS Olive oil
2 cups spinach
4 yellow tomatoes
Chop tomatoes into slices. Add olive oil to skillet and once heated, add tomatoes. Sautee for 3-4 minutes before adding spinach. Sautee for 1 minute and then remove from heat. Salt and Pepper to taste!
It was a feast by the lake! After we got home, I made up coconut milk smoothies for us with homemade SCD yogurt for a final treat. Can’t wait for tomorrow’s farmer’s market!