Menu of the Week: Chicken Kebabs and Layered Green Bean-Red Potato Salad

Freshfully Market

By: Emily Brown | Posted on: 07/18/2012 at 10:31 AM

If you haven't been to our market in Avondale yet, you may not realize how wide a variety of produce, meat, dairy, and dry goods we carry. In fact, we have everything you need to make dinner tonight! Several months ago I wrote about a campaign in North Carolina to get everyone to spend 10% of their weekly food dollars on local food. By buying local for this fast, delicious dinner, you give at least 5% of your grocery budget to Alabama farmers and food producers. Halfway there!

Chicken Kebabs with Creamy Pesto: No one likes a hot kitchen in the brunt of summer, and this chicken broils in under 15 minutes. Springer Mountain Farms chicken breasts stay moist, even skinless, and substituting Herb Inc olive oil for regular amps up the flavor and complements their pesto perfectly. And if you haven't seen or tried the Hepzibah Farms cherry tomatoes, buy extra to snack on while you prep. They're adorable. Can tomatoes be adorable? I think so.

Layered Green Bean-Red Potato Salad: My little girl can't resist the small red potatoes from Stone Oak Farm. She even tries to eat them raw. But cooked, combined with Southern Oaks Farm's green beans, and dressed, this side is as pretty as it is nutritious. Tip: Make and chill up to a day in advance to make dinner prep even faster.

Honey-Baked Figs with Ice Cream: Who doesn't love warm fruit and cool ice cream? People who've misplaced their taste buds, maybe. Plump, sweet, and beautiful Go Figger figs and all-natural Hewett Farms honey make this dessert a gift from heaven.

Freshfully Shopping List:

1 pkg. Springer Mtn. Farms Chicken Breasts

1 bottle Herb Inc olive oil

1 Southern Oaks Farm bell pepper

8 Hepzibah Farms cherry tomatoes

1 jar Herb Inc pesto

4 lbs. Stone Oak Farm red potatoes

1.5 lbs. Southern Oaks Farm green beans

6 small Heron Hollow sweet onions (substitute for 2 large sweet onions)

12 Go Figger figs

1 Hewett Farms honey bear

1 pint Blue Bell homemade vanilla ice cream

 

Photo by John Autry; Styling: Mindy Shapiro Levine, courtesy of Cooking Light