Roasted Carrots and Chicken with a Kale Greek Salad

A fully farmer’s market dinner

This week I found myself in the Union Square farmer’s market doing some research for an upcoming piece (stay tuned!) and I began questioning why I ever purchase groceries anywhere other than a farmer’s market. I get they can be extremely busy at times, and you have to plan your shopping around when they are open, but gosh if you go at the right time, they are extremely pleasant. What is better than picking from a massive selection of produce, protein, and dairy all from local farms and all while enjoying the outdoors? (Get back to me if you think of anything). As I was perusing around and scoping out every single tent, I decided this was going to be the source of all my ingredients for my date night in with Joe. Grabbing the veggies from the organic farm stand, the chicken from the pasture raised organic protein man, and the cheese from the goat milk stand, I was ready to rock. Along with this recipe below, go check out the corresponding IGTV episode on my Instagram so you can feel like we’re in the kitchen cooking together!

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Ingredients (serves 3):
• Half split chicken (1)
• Beets (1 bunch)
• Carrots (1 bunch)
• Kale (1 head)
• Cucumber (1)
• Heirloom tomato (1)
• Crumbled goat’s milk feta (½ cup)
• Avocado oil
• Ghee
• Olive oil
• Balsamic vinegar
• Cumin
• Za’atar
• Salt & pepper

Directions:
1. Wash the carrots and chop of the stems (if still attached)
2. Toss them in a bowl, whole, with avocado oil, cumin, za’atar, and salt & pepper
3. Once seasoned, place on a parchment lined baking sheet and bake in the oven at 425 for ~30 minutes or until they begin to caramelize
4. Place a spoonful of ghee on a hot cast iron skillet and allow to melt
5. While melting, pat dry the chicken with a paper towl and then season with za’atar and salt & pepper
6. Place the chicken skin side down on the skillet (hot enough so that it sears) and allow the skin to crisp for ~10 minutes
7. While the chicken is cooking, bring a pot of water to boil
8. Wash the beets, remove the stems (if applicable), and place them whole in a pot of boiling water. Cover the pot and allow the beets to cook for ~20 minutes or until tender when poked with a fork
9. Once the skin side of the chicken has properly crisped, flip it so that it is skin side up and place in the oven at 425 for ~35 minutes or until it reaches a temperature of 165
10. While the chicken and beets are cooking, prepare the Greek salad:
a. Peel the cucumber and cut it into ½ inch pieces and put to the side
b. Slice the heirloom tomato into ½ inch pieces and put to the side
c. Wash and de-stem the kale and then shred to your preference
d. In a large bowl, massage the kale with olive oil
11. On a hot skillet, toss the beet greens (if applicable) with avocado oil and salt & pepper for ~3-5 minutes, or until cooked through
12. Drain the beets from the pot of water and allow them to cool. Once cool, peel off the skins, cut into ½ inch pieces, and put to the side.
13. Toss the cucumber, beets, and tomato in the bowl that was used to season the carrots and season with olive oil and salt & pepper
14. Dress the kale with olive oil and balsamic vinegar and top with the cucumber, tomato, and beet mixture and the crumbled goat’s milk feta
15. Remove the chicken from the oven and carve to your preference
16. Serve hot all together and enjoy!

Allergen Information:
• Gluten Free
• Dairy Free (if omit the feta)
• Soy Free
• Paleo (if omit the feta)
• Whole30 (if omit the feta)

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