Mediterranean meals have been one of my favorites but even more so after my trip last year to Greece. I love the combination of fresh ingredients, nourishing foods, incredible flavors and the joy each dish brings.
When I was in Greece, I loved the combination of oils, seasonings and herbs that accompanied and boosted each meal with flavor. Gone are the days of me eating plain grilled chicken and boring steamed broccoli. Now my nourishing meals are loaded with fresh, local ingredients, a variety of accompanying flavors and heavenly smells.
This is a super simple dish and one that will leave your home smelling incredible throughout the day.
I personally love the combination of these ingredients but I welcome you to get creative and add some of your own. There are a variety of veggie options that you can add to this dish too.
Looking to make a full meal? I often serve this dish with roasted vegetables like root veggies or greens like green beans and a salad. It’s delicious with rosemary roasted potatoes too! Again, get creative and find what warms your taste buds and home.
Slow Cooker Mediterranean Chicken
Ingredients:
6-8 skinless, boneless chicken breasts
6 cloves garlic, minced
1 medium onion, chopped
½ cup sundried tomatoes, chopped
½ cup artichokes (canned or cooked), chopped
½ cup mushrooms, chopped
½ cup pitted kalamata olives
½ cup chicken broth
3 cups packed spinach, chopped
1 tablespoon avocado oil (or oil of choice)
1 teaspoon crushed red pepper
1 tablespoon Mediterranean or Italian seasoning
Salt and pepper to taste or preference
¼ cup fresh basil, chopped
Optional: Goat or Feta cheese for topping
Directions:
In your crockpot, layer chicken on the bottom of the lightly oiled pot. Season chicken with salt, pepper, herb seasoning and crushed red pepper. Top with garlic (can be raw or sautéed) and onion. Next layer the sundried tomatoes, artichokes and mushrooms. Scatter olives around the pot (top and sides). Drizzle the broth around the sides as well.
Cook your chicken mixture on HIGH for 3-4 hours or LOW for 6-8 hours.
Once fully cooked through, remove the chicken and set aside.
In the pot, cook spinach for a few minutes or until wilted.
When serving, plate your chicken and top it with the spinach, tomato, artichoke and olive mixture from the pot. Sprinkle fresh basil and goat cheese (if desired).
When the seasons shift to fall and the crispness flows through the air, I love the combination of many fall harvest flavors. Especially in a delicious, healthy and hearty dish.
My family recently traveled back to my roots (near our family’s old farm). Our family enjoyed a weekend of festivals and I came home with a bounty of fresh picked, juicy apples. We also had a yummy pack of pepper bacon from the local butcher. These ingredients inspired me to break out the cast iron skillet and have some creative fun.
This gorgeous harvest skillet packs the incredible flavors of fresh apples, sweet potatoes, Brussels sprouts, farm fresh bacon and more.
Not only is this harvest skillet dish incredibly delicious, but it also serves up a variety of vitamins, antioxidants, phytonutrients, fiber, minerals and may help with reducing inflammation.
With the holidays upon us, this dish would be a great addition to your family or holiday meal. You could serve this dish as a yummy brunch side, add it to your dinner spread or add protein (chicken, sausage, bison, etc) to make a large skillet meal. Get your creative juices flowing and have fun while cooking this heart and healthy meal.
2 Sweet Potatoes, cut and cubed ( Skins are optional- I left them on)
1 Pound of Brussels, trimmed and cut into quarters
3 Apples of Choice, cored, cut and cubed (I used Stamen Apples from Virginia)
5 Slices of Farm Fresh Bacon, chopped (Can be modified for more or less)
1 Large Onion, peeled and chopped
4 Cloves of Garlic, peeled and minced
2 TBSP Real Maple Syrup
1/2 Reduced Sodium Vegetable Broth
2 tsp Fresh Thyme, finely chopped
1 tsp Fresh Rosemary, finely chopped
Salt and Pepper to Taste
Directions:
Preheat oven to 400 degrees.
In a cast iron skillet, toss cut sweet potatoes in oil and roast them in the over for about 10 minutes. They will be cooked but not golden brown and fully cooked.
Remove the potatoes carefully from the oven. Increase the oven temperature to 425 degrees.
Begin to add the Brussels, apples, onion, bacon, garlic and fresh herbs to the potatoes. Carefully toss and combine all ingredients. If desired, mix in the salt and pepper.
Roast in the oven for 10-15 minutes, tossing throughout the cooking process if needed.
Remove the skillet from the oven and add broth as needed while loosening up the bacon and browned ingredients with a spoon.
Drizzle with maple syrup, carefully toss and roast another 5-10 minutes until the ingredients are fully cooked and the bacon is browned.
Enjoy!
Notes: I used pepper bacon and don’t usually cook with salt, so you may want to make these adjustments depending on your preference and ingredients.
If you don’t want to use sweet potatoes, butternut squash or pumpkin would make a great addition to this dish.
Additional cooking time may be needed depending on your oven.
Optional Toppings: Nuts (such as pecans), cheese (goat, etc), dried fruit such as cranberries.
When it comes to kid-approved veggies, there are several tips (and recipes) I recommend. This is a topic I often discuss with clients who want to help their children eat healthier at home. Whether home or school, there are several veggies that kids (and adults) do enjoy.
When I was a kid, I didn’t enjoy soggy Brussels, canned green beans and steamed foods. Now that I am a healthy foodie and love experimenting with dishes, it’s been fun to discover all of the veggies that I love to cook and the kiddos eat and enjoy. Yes, it does depend on the kiddo and what they like. Try experimenting with different foods and ways to cook them. Have fun with it and get them involved with food prep around the meals.
While planning dinner with my boyfriend this week, he mentioned how he was chatting with one of his kids about eating healthier at school. He then told me that his son put in a request for some of the dishes I often make for us when we are together. This made me smile big time! ? After cooking a variety of produce from our gardens this past summer, the kids were discovering different ways to enjoy delicious, healthy farm fresh food.
I get so much pleasure watching them enjoy fresh, healthy meals. They are so fun to cook for, we enjoy making meals and snacks together, and I love our quality time together at the table. It made me reflect further on how many parents ask me for help with the kids and cooking. Below are some tips and recipes that I’ve found to be helpful and kid approved.
Tip #1: When it comes to preparing healthy veggies for kids, let’s keep in mind that they often times like sweets. TRY experimenting with sweet veggies.
Sweet veggies like peppers are great for snacking and sautéing in stir fry. Stir fry is just as delicious the next day when the flavors have marinated. Perfect for school lunches. If your kiddos enjoy cut veggies, adding multi-colored cut up veggies with hummus or a healthy dip is a great snack or lunch item.
Do your kiddos like carrots? This is one of my favorite recipes! Not only does it include healthy raw honey but the caramel glaze from roasting makes them sweet like candy.
Spaghetti squash has become a hit at our dinner table and we’ve discovered that it stores well for school lunches too. Another favorite with the kiddos! We like to roast ours in the oven with garlic powder and herbs. No complicated meals over here! It’s super easy to make and can be fun if you want to add in toppings.
Speaking of toppings, spaghetti squash can be served on the side, topped with a delicious pasta/meat sauce or made into fun boats. This is great for a family fun night!
TIP #3: ADD IN SHREDDED VEGGIES to home cooked meals.
If you have a very picky eater who isn’t a fan of veggies, try shredding veggies and adding them into meals. Shredded veggies mix well with meatballs, meatloaf, pasta sauce dishes and more. Get creative and try new things.
I enjoy making these turkey rounds and use shredded veggies in place of some of the oats.
Brussels sprouts are a vegetable that’s often given a bad name. This topic came up over Thanksgiving dinner after I made this super easy and delicious recipe for my family. As much as I love seasonal eating and shopping local, this tasty veggie is regularly found on my plate or the plates of those I serve during colder seasons. Being a cool season crop, this is a great time of the year to enjoy them and try new Brussels recipes.
Whether you’re looking to try something new or make this dish for the holidays, I highly recommend cooking it up for you or your family. This recipe doesn’t compare to some of the soggy steamed Brussels dishes we were served as kids. I prefer to roast them in the oven and especially in a cast iron pan. I love the combination of flavors and the crisp brown appearance from the cast iron pan. If y’all are local, I highly recommend the Pepper Bacon from Hemp’s Meats in Jefferson, MD. Hemp’s Meats
This cruciferous veggie is starting to show up on menus around the country. Many restaurants are starting to serve them as a crowd pleasing appetizer or side. Not only are they delicious, but they’re healthy too! Brussels provide antioxidants, support healthy digestion, alkalizes the body and provide a powerful punch of nutrients.
3 slices of bacon (I love farm fresh country bacon)
1 shallot, chopped
1 tablespoon avocado oil or ghee
Salt and Pepper to taste
directions:
Preheat oven to 400 degrees.
Cut bacon into one-inch pieces and set aside. Clean and trim Brussels sprouts. If the outside leaves fall off, that’s fine. Add them into the dish before baking. Make sure the tough bottoms are carefully cut and removed. Depending on the size of the Brussels, cut into halves or quarters.
In a large cast iron skillet or baking dish, combine the shallot, oil (or ghee) and Brussels. Evenly lay out the Brussels in a single layer. Sprinkle with salt and pepper, if desired. Next, evenly sprinkle the bacon pieces throughout the dish.
Once your oven is preheated, roast your bussels in the oven for 20-30 minutes, turning throughout the cooking process. Cook until your desired texture and caramelization. Serve warm.
Note: This dish can be prepared two ways and both work well. Depending on preference and desired crispness of the bacon, either cook the raw bacon with the raw Brussels or cook the Brussels and bacon separately. If choosing the latter, add the cooked crumbled bacon to the dish after it’s done thoroughly cooking. Toss to combine the ingredients.
Enjoy!
As mentioned, this dish makes for a wonderful appetizer or side at your event or holiday party. Looking for more holiday recipe ideas?
I’m so excited to visit my favorite farmers market this weekend! When the market is in season, I spend every Saturday (sometimes other days too) morning shopping local and conversing with the farmers in our town. I love learning from the farmers and hearing more about their farming practices. If you wonder how your food is grown and picked, don’t be afraid to ask. Farmers love to share and provide knowledge.
Did you know that farmers and ranchers receive a small percent of the price of food we eat? Most of that cost goes towards distribution, marketing, processing and retail.
There are several reasons why I love to shop at the Farmers Market! Not only do I love shopping local and from small businesses, but I love the quality of farm fresh food. I am so blessed to live near many farms, so when the fresh and nutritious food is in season, I load up! Here are several reasons why I love to shop Fresh and Local at the Farmer’s Market.
1. Helps the environment
Eating and shopping local saves a large amount of packaging waste, energy and fuel, which is needed when shopping globally. In addition, farmers commonly use organic or sustainable growing methods, so your food is not dowsed in chemicals and harmful sprays. Good land stewardship is supported by buying sustainable products.
2. Support the economy and your local farmers
When we shop at the local farmers markets, we are contributing to the success of new and smaller farms. In addition, we help to preserve the farmland in our area. I would much rather give back to my town and the farmers than shop from a store and get produce from “somewhere.”
3. It’s great for your family
Our family has developed a tradition of going every Saturday. We have so much fun and look forward to it every week. When you share this experience with your family, you’re not only spending quality time with them, but your getting them involved. Kids love to pick out their own items and take them home to prepare. Plus, there are many markets that have pets and farm animals for children to enjoy. Don’t forget to bring your puppy dog! Farmers markets are usually pet friendly too!
4. Saves money
When you shop at the farmers market, you get much more value for your dollar. You’re cutting out the middle man and saving more money. Not to mention, free shipping! I love to load up on my fresh produce, prep and freeze things for the winter. I love that I can get 3 peppers for $1 when a bag of organic peppers in the store is much more expensive. I cut them into strips and freeze for stir fry dishes and other meals. I also freeze them whole (tops and insides removed) for stuffed peppers. There are many ways to save money while enjoying all of these other benefits.
5. Get involved with your community
Farmer’s markets often bring friends and family together for conversation, education and activities. Many farmers markets hold community events, demonstrations, play music and share education about the food. As I mentioned before, farmers love to talk about their produce and share tips. We have one farmer at our market who primarily sells tomatoes. I’ve never seen so many kinds of tomatoes in one place. I love talking with him because he shares recipes for making fresh salsa and tomato, mozzarella and basil dishes. Their energy and excitement exudes when they talk about dish ideas. I love it!
6. freshly picked and in season
Have you ever picked a fresh, ripe tomato right off of the vine and bit in? It’s an amazing experience and SO delicious! That’s another thing that I love about the farmers markets. The food is fresh off the farm and usually brought to the market within hours of picking. When we get our produce from other areas where transportation is required, it’s usually picked too early and covered in junk for preservation. Which one do you find more appealing and appetizing?
7. Treat your senses
Not only do farmers markets provide a fun and energetic environment, but they usually provide a delicious one too. Many vendors and farmers have samples for you to try their delicious goodies. Anything from sauces to salsa and meats. I encourage you to explore the different foods and senses that bring you closer to the farms and nature. Shopping from the farmer’s market offers a variety of nutritious foods that are in season and readily available. It’s fun to try new things and experiment with new dishes.
8. custom sizing
Have you seen the movie “Father of the Bride? If so, I am sure you remember the scene with the hot dog buns. It still cracks me up when I think of it! Seriously, go over to YouTube and see what I am talking about. Hysterical!
When you shop from the market, you are in control of your own sizing when it comes to buying produce. If you need two carrots for a recipe, you can’t go to the store, rip open a large bag of carrots and take two out. Well, I would not recommend it anyways. At the farmers market, you can choose if you want two carrots or twenty. Most food is either weighed, sold in bunches or sold individually.
9. YOU CAN BUY MORE THAN JUST FRUITS AND VEGGIES
Often times, we think of the farmers market as a place for fresh and local produce. Did you know that farmers markets provide so much more? There are usually a large variety of small businesses and vendors, such as wineries, candle makers, florists and many even have dog treats. I love to buy fresh, local raw honey from the market too. It’s what I use in my glazed carrots recipe. Click on the link for the delicious recipe. Honey Glazed Carrots
10. it’s just real food
I cannot tell you how much time I used to spend in the store reading labels. Half of the time, I either couldn’t pronounce the ingredients or didn’t know what something was. With farmers markets, you don’t need labels for broccoli, spinach, raw honey, tomatoes and kale. It’s just simple, REAL food! Instead out pulling out your hair trying to read your processed foods, stop on over to the farmers market for some nutritious farm fresh goodies!
i encourage you to check your local paper or online for farmers markets in your area. the usda has provided a great site for you to look up farmers markets close to your home. National Farmers Market Directory
Why do you love shopping at a farmers market? I welcome you to share in the comments section below.
