Tag Archives: greens

Baked Chicken with Sage Pesto & Balsamic and Honey Baby Beets/Greens


Why, yes I am on a pesto kick.  Thanks for asking :).  I have a small herb garden growing on my balcony.  I love it.  HighCross Farm has spoiled me when it comes to fresh produce.  Herbs are no exception.  My potted sage is getting away from me so, I figured I better use some up.

Since I had some garlic and slivered almonds left over, I decided to make a pesto with the sage.  I took the pesto and slathered it all over some chicken breasts. 

I also had some beautiful baby beet greens that were in my CSA box.  I decided to cook them on the stove top in some honey and balsamic vinegar.  I used the onions and garlic I had gotten at HighCross Farm on Sunday evening as well.  Fabulous!

I started cooking at 6 pm.  I was finished eating by 7:30, that’s how quick and simple this dish is to make.

Sage Pesto

  • A good handful of fresh sage
  • 2 gloves of garlic
  • a handful of slivered almonds
  • Olive oil
  • S & P to taste
  • 2 – 3 bone in chicken breasts

In a blender combine the sage, almonds and garlic until finely ground.  As the blender is going, slowly drizzle in enough olive oil to make the sage mixture a paste-like consistancy.  You dont want it too greasy or too try.  Add salt and pepper to taste.

Slather the pesto over the the chicken breasts and underneath the skin.

Bake at 375 for 40-45 minutes.  You know it’s done when the juices run clear.

Balsamic and Honey Baby Beet Greens

  • 4 c chopped baby beet greens
  • peeled and sliced baby beets from greens (optional)
  • 1 medium sized onion, chopped
  • 3 garlic cloves, chopped
  • 5 sprigs fresh tyme
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2.5 tablespoons honey
  • 1/2 c balsamic vinegar
  • S & P to taste

Heat the olive oil and butter until butter has melted.  Add onion and garlic and sautee until onions are translucent. 

Add the honey and balsamic vinegar.

Add sliced baby beets and let cook for about 5 mins.  Add the chopped beet greens and thyme and let cook until greens have wilted.  Add salt and pepper to taste. 

That’s it.  I love the balsamic vinegar/honey combination.  It pairs so nicely with the beets and greens.  The chicken is to die for.  If you still have almond or garlic chunks in your pesto that’s ok.  They crisp up while baking.


Posted by on July 1, 2009 in Beets, chicken, greens


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Seared Scallops w/a Cilantro Gremolata over Mustard Greens & Cannellini Beans

CSA 1 016

I  totally fell in love with and was inspired by the recipe found here.  I tweeked it just a bit and the end results were fabulous.  The mustard greens I got from HighCross Farm worked wonderfully with this recipe.


– 1 cup chopped cilantro
– 1 clove garlic, very finely minced
– zest of one lemon
– salt and pepper to taste
– 2 Tbsp extra virgin olive oil


Combine everything in a food processor and pulse until pureed. Refrigerate until serving. This packs a punch, so use sparingly.

Cannellini Beans and Mustard Greens

– 2 Tbsp extra virgin olive oil
– 2 cloves garlic, minced
– 2 Tbsp shallots, chopped
– 1 bunch mustard greens (about 2 cups), stems removed and chopped in half
– 14-ounce can of cannellini beans, rinsed and drained
– splash of white wine
– salt and pepper to taste

* I added a dash of red pepper flake for heat


Heat oil in a skillet on medium heat. Add garlic and red pepper flake and saute 15 seconds, until fragrant. Add shallots, and allow to caramelize for about 7 minutes, stirring occasionally. Add mustard greens and cook for about 3 minutes, or until greens are wilted.

Add beans to the pan and stir to combine. Raise to medium-high heat and add a splash of white wine with a Tbsp or two of water to the pan. Allow a few minutes for the liquid to cook off. Season the mixture with salt and pepper to taste, and set aside.

Seared Scallops

– 1 Tbsp extra virgin olive oil
– 1 1/4 lbs of scallops
– salt and pepper to taste


Wash and dry your scallops completely.  Season both sides with salt and pepper.

Heat oil in a nonstick skillet on medium heat. Place a few scallops in the skillet. If they are bay scallops, cook for about 2 minutes on each side. You will know that they are done when both sides are light brown, and the sides are white.

To serve, place a few scallops atop the beans and greens mixture, and top each scallop with a small dollop of gremolata.

I encourage you to try this recipe.  You will not be disappointed.  Also, check out Kirby Von Scrumptious’ blog.  It’s one of my new favorites.


Posted by on June 5, 2009 in beans, greens, scallops, Uncategorized


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Seared Portobello with Mustard Greens Over Barley


Aaaaaah CSA season is finally here.  I was able to get a preview of the mustard greens HighCross Farm will be putting into the first CSA box of the season.  Let me tell you, they are fantastic. 

Greens were never a part of my diet, and I really didn’t know what to do with them.  I came across a recipe found here that looked like an interesting way to incorporate greens into a meal. 

This recipe also made me a new believer in using barely as a grain side dish.  This dish is delicious, easy, fast and most of all good for you.

(Recipe copied and pasted)

Seared Portobello with Mustard Greens Over Barley

3 T extra virgin olive oil
1/2 medium yellow onion, finely chopped
3/4 c barley
2 large portobellos, stems trimmed
1/4 c marsala wine
2 c vegetable broth
2 t chopped fresh rosemary
1 lb mustard greens, stemmed and chopped
1 T unsalted butter
salt and freshly ground black pepper to taste

– Heat a medium saucepan over medium high heat with 1 T olive oil, add onion and stir until just browned.
– Add barley to saucepan and stir frequently until toasted, about eight minutes.
– Add about one teaspoon of salt and 1 1/2 c water, bring to a boil, reduce heat, cover, and let simmer until water is absorbed, about 20 minutes; remove saucepan from heat and keep covered.
– Heat a large skillet over medium heat with 2 T olive oil, add portobellos, tops up, cover, and cook for eight minutes; turn portobellos and cook eight minutes more; transfer to a plate and cover to keep warm.
– Add marsala to skillet and cook while stirring to loosen any bits stuck to the pan; increase heat to high and add vegetable broth, rosemary, and several turns of a pepper grinder; cook until liquid has reduced to 1/2 c, about 12 minutes; taste and adjust seasoning as needed.
– Add greens to skillet and cook, stirring, until greens have wilted and softened, about three minutes; transfer greens to a plate.
– Add butter to skillet and stir to incorporate.
– Spoon barley onto the center of each of two plates, top each with half the greens, slice the portobellos and place on top of greens, spoon sauce over top, and sprinkle on extra chopped rosemary if you’d like.

This is a very earthy and hearty dish.  I really liked how the barley and mushrooms complimented each other.  The sauce is sublime.  I really hope you try this recipe out and enjoy it as much as I did.


Posted by on June 4, 2009 in greens, mushrooms, sauce


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