Monday, August 27, 2012

Farmers' market fate

So last weekend at the Farmers' market,
I purchased the following:

Sweet corn
Green beans
Cherry tomatoes

I also had zucchini, green peppers, and tomatoes from my parents' garden.
(I planted my tomatoes at the end of July, so they're still a-growin'.)

I made spaghetti in corn stock with cherry tomatoes, sweet corn, and basil in a simple butter sauce.  We also enjoyed two nights of blackberries over homemade mixed berry ice cream and noshed on some BLT's, fruit smoothies, a veggie & ricotta tart, sausage & pepper hoagies (leftovers made into a chunky marinara over pasta), a corn-bacon-scallion hash, and a "birthday" zucchini cake with cream cheese frosting.

But what to do with the beans and peaches??

Enter:  Farmers' market fate.

I stumbled across a recipe in BH&G for, wait for it...
Grilled Chicken and Peaches with Green Beans and Orzo.

Even though it sounded a little weird, I figured why mess with destiny?
It is sooooo simple and quick.
And surprisingly delicious!
The contrasting flavors and textures pair beautifully.
Sweet peaches + crunch beans + salty feta + (almost) creamy orzo.
And a meal that covers protein, starch, fruit, veggie, & dairy in one bowl!
Not to mention it's real purrrrty.
I made a few adaptations to the recipe, and here it is...

~ 1 lb of Chicken tenderloins (you could substitute breasts)
1 1/2 c orzo pasta
1/2 lb green beans, cut in half
2 peaches, pitted, peeled, and chopped
~1/2 c feta cheese, crumbled
Olive oil
Splash of red or white wine vinegar
Salt and pepper to taste

Cook orzo in salted, boiling water according to package.
Meanwhile, heat olive oil in a skillet.
Season chicken tenders and add to pan, browning ~3-4 minutes per side until done.
(You could also cook them on a grill.)
While the chicken cooks, prep your beans and peaches.

Remove the chicken to a cutting board and let it rest.

Saute green beans in a little more olive oil for ~5 minutes, seasoning to taste.
Meanwhile, put cooked orzo into a bowl and season with olive oil and vinegar.
Slice the chicken tenders and add them to the bowl.

Toss peach chunks in with green beans for one minute (or less) to warm through.
Add them to the chicken and orzo.  
Top with feta cheese crumbles and stir to combine.
If you're feeling wild, add a few more feta cheese crumbles on top.

Serve with white wine.

My husband raved  about this one-dish wonder.
I couldn't believe it is sort of a "chick" dish, no?
But I'll take the compliments!


P.S.  It is also great served as a cold salad for lunch the next day.

~photos by b~

1 comment:

  1. Sorry if anyone read this earlier and wondered where the illustrations were! For some reason it uploaded without them - all fixed now. :)