Vegetables vs. Chicken

Being a prior vegetarian, I am pretty picky when it comes to eating meat. I prefer to pick it out myself and control how it is prepared. When I do eat chicken, I look for organic, antibiotic-free, and free range birds. Whole Foods has a decent selection to choose from and because we don't eat it all the time, I don't feel bad spending a little extra. The difference is pretty noticeable. 

Our farm share also has a meat share you can buy into. We did not opt-in but were lucky enough to have been gifted a few frozen organic chickens. 

This post will contrast an all-vegetarian dish and a meat and vegetable dish. Both were equally delicious and packed with farm share goodies.

The first recipe is a pasta dish with summer vegetables and homemade tomato sauce 

 Vivacious Veggie Pasta

 Ingredients

• 1/2 box whole wheat pasta (spiral, bow-tie or spaghetti would work)
• 1 Zucchini
• 1 Yellow Squash
• 1/2 white onion
• 1 small clove garlic, sliced
• 3 Tbsp olive oil
• 8 Basil Leaves
• 2 Tbsp fresh oregano or parsley
• 2 Whole large tomatoes
• 5 Sun dried tomatoes
• Salt, pepper, two pinches of dried crushed red pepper
• Grated Parmesan cheese (optional topper)

Start boiling water in a large pot for the pasta. While the water is heating up, chop the zucchini, squash and white onion in 1 inch pieces. In a separate pan, heat a tablespoon of extra virgin olive oil. Add the vegetables and cover, cooking on low heat for 20 minutes. 

For the sauce, cut the tomatoes in half and put them in a food processor or blender. Add the sliced garlic cloves, sun dried tomatoes, 2 tbsp of olive oil, fresh herbs (oregano or parsley) and the washed basil leaves. 

Use the chop setting first, and then increase to the puree setting. Once the ingredients are mixed together use a soft spatula to move the mixture into a bowl. 

After the pasta is cooked, drain the water and put the pasta back into the pot. Add the sauteed vegetables and bowl of sauce together and toss. Add salt, pepper and hot pepper flakes to taste. The sauce is meant to be light and adds the perfect amount of flavor to each bite. Top with cheese if you wish and enjoy!

Next, I will share my first attempt at roasting a whole chicken. I served it with roasted veggies and a Swiss chard appetizer.

 Sauteed Swiss Chard Appetizer:

 Ingredients

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt, Pepper

Rinse the Swiss chard leaves thoroughly. Remove the bottom half of the stalk (toughest part) and chop the leaves into inch pieces.

Heat a saucepan on medium heat, add the olive oil, garlic and the crushed red pepper. Saute for about a minute. Add the chopped Swiss chard. Cover the pan. 

After a few minutes turn the Swiss chard with a spatula a couple times to thoroughly coat them with the olive oil mixture. Add the salt and pepper and small amount of butter if you desire. 

If the leaves looks dry you can add a couple tablespoons of water. Continue to flip the leaves in the pan after another 5 minutes. 

The leaves will shrink in size and should be a brilliant shade of dark green before serving.  

Roasted Chicken and Vegetables:

Ingredients

• 1 small organic free-range chicken
•  Salt and pepper
• 1 bunch fresh thyme and rosemary
• 2 medium sized lemons, quartered
• 3 garlic cloves, minced
• 2 tablespoons butter, cut into 2 inch pieces
• 2 medium onions, quartered
• 2 zucchinis, quartered
• 2 organic carrots, cut into 2-inch chunks
• 4 medium potatoes, skin on, quartered
• 2 -3 tablespoons extra virgin olive oil

Preheat oven to 425 degrees

In a roasting pan or large baking dish, place the chicken (breast side up) surrounded by the quartered vegetables. Using a brush, lightly coat the chicken with olive oil and generously sprinkle salt and pepper on it. Stuff the inside of the chicken with garlic, thyme and rosemary and a few pieces of lemon. Squeeze the remaining lemon juice and olive oil over the vegetables and apply another coat of salt and pepper. Put pieces of butter along the top of the chicken (it will melt down and create a sauce with the vegetables during the cooking process). 

Put the roasting pan or dish on the lowest rack possible within your oven. The first 45 minutes should be cooked  at 425 degrees. Take the chicken out of the oven and loosely cover it with foil to seal the juices and continue the cooking process. After 45 minutes under the foil blanket, the chicken should be fully cooked and ready to start eating.

Jackson was ready for dinner!