Roast chicken is the ultimate. Poached chicken is equally as delightful for several reasons. I love the delicate texture of the meat. You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew. Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time. And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.
Tag Archives: roasted
Hugh Fearnley-Wittingstall‘s latest book highlights vegetables, not because he’s a vegetarian but because he believes most everyone should be eating more veg – a lot more. Fearnley-Wittingstall is known for eating and cooking with sustainable and humanely raised food – his beliefs go hand in hand with what we at Farmers To You hold to be true.
If you get a chance to peruse his book, River Cottage Veg, at your local bookstore you’ll be treated to sumptuous photos and inspired vegetarian creations.
These rich gold potatoes from Pete’s Greens are perfect for this recipe. As always, I like my veg a little darker – but you may pull them out of the oven anytime. One of the things I like about these chips is that they’re not perfectly crisp, they are a great mix of crispy & chewy. These chips can show up anywhere – next to a big salad, a bowl of soup, with a grilled steak, as a side for chicken or fish, or by themselves as a snack or an appetizer. Oven Roasted Potato Chips Print Author: Shannon Hepburn Serves: 4 Ingredients
- 4 medium gold potatoes
- olive oil – a few tablespoons (or maybe try sunflower oil instead)
- smoked paprika (sometimes called Spanish paprika or piment d’espelette)
- garlic powder
- Preheat oven to 400.
Today I’m happy to welcome Julia Shanks for a guest post on our Farmers To You Community Blog. Julia is a renowned writer, chef, and advocate for eating locally. Her book, The Farmer’s Kitchen, is an excellent resource to cooking, storing, and enjoying local foods. So much so, Michelle Obama cited it in her book American Grown!
On April 20th, Julia, NOFAMass, and Farmers To You are partnering on a workshop in making creative, fun, meals with local spring foods.
Simple to prepare. Delicious to eat. Roasted roots work for any meal of the day. They are great paired with eggs & sausage for breakfast. Scatter a large spoonful on a salad for lunch. Make a rice and roasted veggie bowl for dinner. I will often make a large pan (or two) of roots and use them throughout the week. Sometimes I reheat them, sometimes not. Because of their versatility they are great to have on hand for quick meals. Pictured above is a mix of beets, carrots, potatoes and shallots, that’s what I had.