Chicken and Anellini Salad

Ingredients: 

3 Large Organic Boneless Chicken breasts 

4 Cups of Organic Fresh Leaf Spinach

1 1/2 Cups Organic Zima Grape Tomatoes

1 1/2 Cups Organic Grape Tomatoes 

2 Cups Anellini Gluten Free Pasta ( cooked per package directions)

1/2 Cup Fresh Basil Leaves chiffoned 

3 Lemons juiced, zest of 1 of the lemons for the finished salad 

2 Cups of Olive oil plus 1/8 Cup for dressing salad 

1 Can of Organic Canellini Beans, drained and rinsed 

1 Tablespoon Tahini 

1 Garlic clove, minced 

1/2 T Onion Powder 

1/8 Tsp Kosher Salt plus some to taste on finished salad 

1/8 Tsp Ground Pepper plus some to taste on finished salad 

Directions:

In a medium sized bowl whisk together 2 Cups of Olive oil, minced garlic, onion powder, tahini, 1/8 Tsp Salt, 1/8 Tsp Pepper & 1/2 Tablespoon Lemon Juice to create a marinade. Place Chicken breasts into the bowl, cover with marinade mixture and cover with plastic wrap. Marinate in the refridegerator for an hour. 

While the chicken marinates start assembling the rest of the salad. 

In a large bowl combine the spinach, tomatoes, canellini beans, basil, remaining Olive oil, Lemon juice, cooked pasta, salt and pepper. Cover and set aside. 

Remove the chicken from the marinade and slice it into even sized strips. In a nonstick skillet cook the chicken on med/low heat until browned on both sides and it reaches an internal temperature of 165 degrees. 

Place cooked chicken on top of the salad and sprinkle with the lemon zest. Toss and serve while warm. 

Serves 6 dinner portions

Optional Mix in's: Cubes of Avacado, Artichoke Hearts, Goat Cheese for those of you that can have it, thinly sliced red onion. 

Roasted Red Pepper and Artichoke Soup

I don't know about you but living in the north east this winter has resulted in many cold nights filled with hot soup by the fire. A good thing that came of the nights and nights of hot soup was essential creativity and a new soup to add to my list of "go to's".  It is bright, flavorful and welcomes Spring...if it ever decides to arrive.

Serves 6 hearty bowls

Ingredients: 

2 Red Peppers- halved, seeds and stems removed

1 Sweet Onion -outer layer removed, cut in half, end removed

1 Clove Garlic minced

3 Cups of Fresh Spinach

1 14 oz container of Organic Vegetable Stock 

2 cans of Artichoke Hearts, Drained and cut into quarters

1 Can of Organic San Marzano Tomatoes (seeds removed) 

3 Tablespoons Olive Oil

1 Tsp Thyme

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste 

Directions:

Preheat oven to 425. Line a cookie sheet with foil and place the Red Peppers and Onion face down on the sheet. Drizzle with Olive Oil and season lightly with salt. Roast for 25 mins or until softened and slightly carmelized. 

Let cool on the cookie sheet with a piece of foil over the top of the peppers. This will help them to steam slightly and will make the skins easier to remove. Once cooled remove the skin from the peppers. 

Meanwhile in a large sauce pan heat to med/low heat and add 3 Tablespoons of Olive Oil. Add Minced garlic and cook stirring constantly for 1 minute being careful not to let it burn. Next add the San Marzano Tomatoes, thyme and cayenne pepper. Stirring cook for 2 mins, then add the vegetable broth. Simmer on low for 5 mins. Remove from heat and add in the peppers,onion and juices left in the cookie sheet from roasting. 

With an immersion blender carefully blend until smooth. Place back on low heat and simmer for another 10 mins stirring frequently. Next add artichoke hearts and fresh spinach ( saving a small amount of each for garnish if you'd like). 

Serve. 

**Goes well with GF Matzo, GF crackers, GF Corn bread or baked Potato. **

Shamrock Smoothie

Ingredients: 

1 Cup of Fresh Spinach Leaves

2 Bananas 

2 Cups of Soy Milk ( or other milk alternative) 

1 Tablespoon Coconut Sugar

1-2 Tablespoons of Organic Honey ( depending on how sweet you like it use more) 

1/2 Teaspoon Madagascar Vanilla 

1/4 Cup Raw Almonds

1 Cup of Ice 

Directions: 

Add everything to your blender and blend until combined

Pour into glass and enjoy! 

*Makes 4 8oz Smoothies

My daughter LOVES this smoothie and always asks for seconds. Of course she has no idea it has spinach in it.. But hey, as a mom I have my little secrets.