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Posts Tagged ‘june’

  1. Arugula Salad with Chicken, Apricots and Honeyed Goat Cheese

    June 13, 2013 by betsy

    arugula salad with apricots

    In search of a quick, healthy weeknight meal?  Look no further.  This salad can be thrown together and on the table in 20 minutes.  The key is using fresh, seasonal ingredients.  When cooking with ingredients that are in season, everything is more flavorful because they’re at their peak ripeness.  You can keep your recipes simple, and won’t lose out on flavor.  And since we’re all about showcasing in-season produce here at SP, this is a perfect recipe!

    After 5 days in Mexico I am in serious need of some healthy eating.  We had a great time, but now it’s time to detox.  I will be missing my fruity tropical drink and afternoon nap by the pool today, but my body will thank me for putting something a bit healthier on the dinner table tonight!

    Make sure you check out our apricot link party and add your recipes too!

    Arugula Salad with Chicken, Apricots and Honeyed Goat Cheese, makes 2 servings

    2 boneless, skinless chicken breasts

    2 T olive oil

    3 cups arugula

    2 apricots

    2oz honeyed goat cheese (you can use regular goat cheese, but the honeyed is delicious!)

    3 oz Balsamic Vinaigrette (store-bought or homemade)

    salt and pepper

    Heat the grill to medium high.  Coat chicken with olive oil and sprinkle with salt and pepper.  Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

    Divide arugula and apricots between two bowls. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Top with crumbled goat cheese and drizzle with vinaigrette.  Serve immediately.


  2. June is Apricot Month!

    June 3, 2013 by betsy

    apricotJune is apricot month!  Summer is finally here, but it still doesn’t feel like it here in the Midwest.  It was a cold, rainy weekend and this week probably isn’t going to see over 70 degrees.  Good thing we’re headed to sunny Mexico for a friend’s wedding this weekend!

    Despite the cooler weather, we should start seeing local apricots popping up at farmers markets this month or next.  In warmer climates around the country, you’re probably seeing them already!  Apricots are a pretty versatile stone fruit in both sweet and savory applications, as well as fresh or dried.  In fact when searching for recipes using apricots, most of them called for dried or canned apricots.  So if you are the type to preserve your summer bounty, there are plenty of uses for those apricots this winter too!

    Fresh apricots are full of vitamins C and A, and fiber.  They can be tossed into salads, pureed and added to sauces or dessert toppings, grilled alongside your meat or baked into a pastry or cobbler.  The possibilities are endless!  Head on over to our apricot link party to find recipes or add some of your own!