Baked Chicken Breast with Roasted Potato, Pea and Chive Aioli Salad, and Fresh Fruit
added 03/07/08
Dan’s Quick Pick: Le Marze “Elisabetta” White
Shopping List for Four:
Grocery: Stonewall
Kitchen Chicken Rub (or any of our other marinades)
Produce: 1 container
sliced cantaloupe, 1 container sliced honeydew, 1 package blueberries
or raspberries, 1 apple
Meat: 1 1/2 lbs.
boneless skinless chicken breast
Prepared Foods:
1 lb. Roasted Potato with Pea and Chive Aioli Salad
Before you start:
If using a rub, cover the entire surface of the chicken with 1 tablespoon
of chicken rub.
If not using a rub, marinate chicken in the refrigerator until ready to
bake.
Preheat oven to 350°
20 minutes ahead:
Spray a baking sheet with cooking spray, or brush with olive oil. Arrange
the chicken on the baking sheet and bake for 15-20 minutes, or until done.
10 minutes ahead:
Cut the apples into slices. In a large bowl, mix together the cantaloupe,
honeydew, berries, and apples.
Dinner’s ready:
Divide the chicken among four plates. Serve with Roasted Potato with Pea
and Chive Aioli salad and fresh fruit.
The Dietitian
says: Each half-cup of colorful cut fruit is a healthful, phytonutrient-rich
serving. Skinless poultry is a lean source of protein. A delicious and
healthy meal!
Meet Mark Langlois
Around the office, he’s affectionately called “farm boy.” Mark Langlois has a sharp mind made for working the numbers and a strong body made for working the farm, so every day he does a lot of both. Mark works in the Co-op’s Accounting Department as our organization’s Controller—which means he maintains and audits our many business accounts. Considering our Co-op’s success, that means Mark carries a lot of responsibility across those broad shoulders of his.
Crossroad Farm
Post Mills, Vermont
Of all the farms that supply the Co-op, Tim and Janet Taylor of Post Mills, Vermont, sell the widest range of products, with lettuce serving as their major crop. They provide the Co-op with eight different varieties of lettuce, which are available seven days a week during the season. They also supply salad mix, cucumbers, cauliflower, cabbage, peas, green peppers, red potatoes, summer squash, and zucchini squash. In addition, Janet provides the Co-op Floral Department with annual flowers and hanging baskets.
