Raspberry Chicken

Easy Summer Meal!

Mixed greens
Leftover grilled zucchini or whatever veggies you like on a salad
A handful of fresh raspberries
Chicken Breast marinated in raspberry balsamic vinaigrette

Vinaigrette:
2 parts high quality balsamic vinaigrette (if you use cheap stuff, you must not like the people you're feeding... check out The Olive Branch if you can! They even have a raspberry balsamic, but their 18 year vintage is amazing)
2 parts good extra virgin olive oil
1 part honey
1 fresh raspberries (smashed! keep the seeds, or not - the choice is yours!)
to taste: dash italian seasoning, dash sea salt, dash garlic salt

Pound out the chicken breasts for even cooking. (Put it between two layers of plastic wrap in order to not dirty your cutting board.) Put in a bowl and marinate in vinaigrette for an hour or so. Heat the grill and cook the chicken. Pull off, let rest for 5 minutes, slice on the bias (angle), and serve with salad, more raspberries, and drizzle of more vinaigrette! Fresh and delicious.

This would be great with wild rice, grilled potatoes, or anything else you like - it's just that good.

Farmers' Market Inspiration Black Bean Dip

It has been over a year since I have posted on this blog, but my duality as a decadent dessert lover and a health food nut has forced me back into this blog. As far as healthy eating goes, there is no better place than a local farmers' market for inspiration. I look upon the annual arrival of spring as incomplete and summer is lacking without weekly visits to the farm market in town. The vendors, the atmosphere, and the cooking inspiration are truly amazing. At our local farmers' market there are a few unique vendors with specialty treats like freshly made mozzarella, popsicles, granola bars, and more. I mostly browse through those places or grab a snack and head toward the produce stands for vegetables and fruits. A few weeks ago we stopped by a stand that sells dips, hummus, and other kinds of spreads and upon tasting a few samples we were hooked. We ended up coming home with a black bean dip that was so delicious I bought it again when we finished it. Even though I love supporting local businesses, there is a little part of me that hates paying the cash to support them. Yesterday I finished off the last of my black bean dip from the market with some baby carrots as an appetizer. Today I wanted some more to put on my salad with mixed greens, cherry tomatoes, cucumbers, carrots, avacado, peppers, and chopped turkey breast (this dip worked great in place of a salad dressing!). I looked in the pantry and I came up with this black bean dip. Try it and play with the proportions!

Farmer's Market Black Bean Dip

Ingredients:
1 can (15.5 oz) black beans (I prefer Goya Frijoles Negros - other varieties have not cut it for my taste)
1 clove peeled garlic
1/2 t garlic powder
1 t onion powder
1 t cumin
dash chili powder
2 T fresh cilantro
1/4 c roasted red peppers
juice of 1 lime
juice of 1 lemon
5 slices jar jalapenos
1/4 ripe avocado
dash hot sauce
salt and pepper to taste if desired
(The inspiration for this recipe was made with vegetable oil, but here I've eliminated it and the only fat comes from the avocado - which is good for you!!)

Directions: blend in food processor until uniform texture forms and all components are integrated.
Suggestions: serve with chips, veggies, on salad, on sandwiches, or any other way it might be enjoyed!