Peach and Spinach Salad, by Sandra Yvonne Duke
place in each serving bowl:
2 to 3 handfuls fresh spinach leaves
6 to 8 peach slices
1 green onion, sliced
1 to 2 tablespoons feta cheese (crubled or cubed)
Serve with your favorite raspberry vinaigrette.
Peaches can be fresh or preserved. I have found that the peaches in glass jars are much better than peaches that come in a can. I like Marie’s raspberry vinaigrette.
Today a reader asked if I take questions on food and/or gardening. The answer is Yes! Please, send me your questions! I may not have all the answers, but I will gladly post your questions so that other readers can comment and provide feedback!
So, here is Mattie’s question:
I am planning to spray compost tea on my landscape. Is it safe for edible plants? And is it recommended for vegetable gardens?
I am no gardening expert, so I will be looking into this myself. In the meantime, if anyone has the answers, please post them as a comment!
Take a look at the headlines lately and all you hear about are celebrities, oil prices, global warming, and contaminated food. So, why don’t we don’t we hear something about Willie every single day? He has good, realistic answers to these serious problems.
So, what does Willie have to do with dinner? He supports family farms – locally grown food (and even locally grown fuel). His article, in the current Mother Earth News, talks about a new farm bill, one that could help make locally grown food a real purchase option for everyone. Locally grown foods, foods grown on family farms rather than large industrial farms, are healthier and taste better.
Locally grown foods are also safer. They are not subject to nation-wide recalls due to contamination. For instance, when we had the big spinach E coli scare, you couldn’t find fresh spinach in the stores. It was all pulled because it might be contaminated. Most people simply had to go without. I, on the other hand, had all the fresh spinach I wanted because my local natural foods store had access to locally grown spinach. When food is grown on a small scale it is out of the chain of contamination.
Here is a recipe to get you started. This was in the premier issue of the newsletter back in August, 2004. The original version suggested covering with aluminum foil. I no longer reccomend the use of aliminum for any purpose!!!
Recipe: Lemon & Pepper Chicken, by Sandra Yvonne Duke
Boneless skinless chicken breast
Black pepper (fresh ground if you have it)
Lemon juice (fresh squeezed is best!)
Preheat oven to 350.
Place chicken breasts in a glass baking pan.
Pour lemon juice overchicken until you have about ¼ to ½ inch standing in the bottom ofthe pan.
Place 1-2 tablespoons of butter on each chicken breast.
Coat with black pepper.
Cover and bake for 30 to 45 minutes (you may need to increase the time if the chicken isfrozen). Chicken will be juiciest if you spoon some of the juiceover the chicken every 10 -15 minutes. Uncover for the last 10 minutes of cooking for a more appealing look.
Serve over rice with Anasazi or pinto beans.
Serving tip: Chop up and mix together a little onion, tomato, andfresh jalapeno, to top beans.
Time-saving tip: Cook up a lot of this dish, and freeze for later use.
To really save time, cook 1 or 2 other easy bake chicken dishes at the same time, and freeze. It only takes a few more minutes to do this now, and will save and hour or two later in the week, without sacrificing variety.
Real Food for Health and Pleasure began in 2004 as a free newsletter.
Major changes in my life eventually meant I just didn’t have time to put out the newsletter anymore, but I am still obsessed with food. I always have the urge to share new things about food and sometimes just what I’m cooking today. So, I decided to move the newsletter to a blog.
I will be posting artilces and recipes previously published in the newsletter in addition to brand new stuff. You can view the newsletter archives here.
Readers who would like to contibute original posts (recipes, etc), are welcome to contact me.
I hope to hear from all of you!