Using local produce for dinner | foodsciencenerd.com

Local Produce and a New Toy!

Posted on Posted in Inspiration, Recipes

Inspired by the blazingly, disgustingly hot weather we’ve been having, I decided to make a light and healthy meal the other night for dinner.  I did a bit of Pinteresting for ideas and most recipes for summer involved lots of produce and grilled meat.  Now, I don’t have a grill, but those choices seemed particularly appropriate.  So, on a whim, I decided to go to Wegmans to get myself a Lodge Cast Iron Grill Pan (only $20 bucks!).  That way, I could make chicken without overheating my entire apartment.  I wandered around the produce section for local produce inspiration and found corn and lots of tomatoes.  My boyfriend thinks he doesn’t like tomatoes, so I decided to go with chicken topped with fresh salsa with a side of roasted corn.  Now, that’s not quite a balanced meal, so I added flatbread pizzas topped with goat cheese and caramelized onions (spoiler alert: it’s fantastic!).

I made the salsa first so the flavors could blend while I made the rest of dinner (actually, so I could have chips and salsa while I made the rest of dinner).  None of the recipes I found online quite appealed to me, so I made up my own- this made enough for about 3-4 cups.

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  • 2-3 pounds of tomatoes (I used a mix of Roma and Heirloom for cost and flavor, respectively)
  • 1/2 a small red onion
  • 2 jalapenos- I removed the seeds and membranes to reduce the heat by quite a bit
  • 1 clove garlic
  • 1/2 a lime
  • Handful of parsley (or cilantro if you’re not genetically predisposed to hate it)
  • Salt and pepper

Dice the tomatoes, onion, jalapeno, and garlic as finely as you can- a decent knife helps! (This is my favorite).  Mix in a large bowl and squeeze the lime juice over the mixture.  Tear up the parsley and add along with the salt and pepper to taste.  Let sit, if you can, to let the flavors mix.

IMG_1474For the flatbreads:

  • 2 Whole grain tortillas or flatbreads
  • 4 oz goat cheese
  • Splash of milk
  • 1 large Vidalia onion
  • Butter
  • 1 tsp sugar
  • Salt and pepper
  • Balsamic vinegar reduction

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Preheat the oven to 400 and place a pizza stone or baking tray in the oven to preheat.  Slice the onion into half moons and add to a medium-high saute pan with a pat of butter and the sugar.  Saute, stirring often, until brown and soft.  Meanwhile, brush the flatbreads with olive oil and pre-bake for 5 minutes.  Also, add the splash of milk and some salt and pepper to the goat cheese and stir to soften (it may help to microwave it for a few seconds).  Spread the cheese over the flatbread and top with the onions and a drizzle of Balsamic reduction.  Bake for 10 minutes, let cool, and serve with fresh basil or arugula.

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Yum!

The chicken and corn are very simple:

Season thinly pounded chicken breasts with salt, pepper, and garlic salt.  Sear on a very, very hot grill or grill pan on both sides until no longer pink in the center.

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Cut the corn off the cob (a sharp knife reduces corn-kernel shrapnel flying all over the kitchen) and heat in a pan with butter, salt, and pepper.  That’s all good corn needs!

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Plate the chicken topped with salsa alongside corn and a few slices of the flatbread.  Having a few tortilla chips on the side to catch any stray salsa is not a bad idea either.  This couldn’t get much healthier, so enjoy!

Using local produce for dinner | foodsciencenerd.com

Grilled onion balsamic flatbread

Grilled onion balsamic flatbread

Ingredients

  • 2 whole grain tortillas or flatbreads
  • 4 oz goat cheese
  • Splash of milk
  • 1 large Vidalia onion, sliced into half moons
  • 1 Tbsp butter
  • 1 tsp sugar
  • Salt and pepper, to taste
  • Balsamic vinegar reduction, for drizzling

Directions

  1. Preheat the oven to 400 and place a pizza stone or baking tray in the oven to preheat.
  2. Slice the onion into half moons and add to a medium-high saute pan with a pat of butter and the sugar. Saute, stirring often, until brown and soft.
  3. Meanwhile, brush the flatbreads with olive oil and pre-bake for 5 minutes. Also, add the splash of milk and some salt and pepper to the goat cheese and stir to soften; it may help to microwave it for a few seconds.
  4. Spread the cheese over the flatbread and top with the onions and a drizzle of Balsamic reduction. Bake for 10 minutes, let cool, and serve with fresh basil or arugula.
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