Spinach Stuffed Chicken Breast With Turnip Mash

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Dear Jess,

I won’t bore you with the list of foods that I cannot eat. Basically it’s any food that causes inflammation in your body. If anyone is interested in this, please email me. I would be glad to share the list with you!

This recipe was a hit with Jason. Personally I think he was glad to get something other than a soup or stew! That being said, I though it was delicious as well!

My mom and I share an organic produce box every week from Circle Organic. I would recommend this to anyone who wants organic, seasonal produce at a reasonable price. You also would need to have a sense of adventure in the kitchen, as you are given things you have never heard of and/or used before. This is our second season participating, and I am enjoying it just as much this year.

I made this recipe up because of all the produce in my fridge. I will try to communicate it clearly here.

Spinach Stuffed Chicken Breast
2 chicken breasts, butterflied
1/4 cup olive oil mayo
1 tsp ketchup (optional)
1 tsp curry powder
Sriracha to taste
1 cup fresh spinach, finely chopped
Juice of half a lemon
Salt and Pepper to taste

1. Preheat panggangan to 375. Mix mayo, ketchup, curry powder, and Sriracha in a small bowl.

2. Open chicken breasts so they’re butterflied. Spread mixture on chicken. Add spinach, and fold in half. (You can tie them with string if you want)

3. Place in oiled dish. Top with lemon juice, and salt and pepper. Bake for 45-60 minutes, or until no longer pink inside.

Turnip Mash
8 turnips (the little ones, slightly bigger than radishes), peeled and quartered
1 carrot, peeled and chopped
3 garlic scapes, chopped (you could used 1 clove of garlic minced instead, and/or 2 scallions, chopped)
1 tbsp olive oil
splash of almond milk

1. Steam turnips and carrots until very soft. Place in a bowl, and mash with garlic scapes, olive oil, and almond milk. (I didn’t peal my turnips or carrots… I will next time. Also, saute the scapes for less crunch. I will do that next time as well.)

It was lovely seeing you and the hubby! I hope we will be able to get together at least once more this summer!


Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Amazon.com Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.

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