Gourmet Wednesday


You know my love for the Farmer's market, right?
Well, let me introduce you to one of my very favorite recipes in the world:

A Farmer's Market Skillet.

It includes some of my favorite ingredients such as basil, lemon and feta which are the key players that really make this recipe stand out. It couldn't be more delicious.

What's even better is that it's easy and quick after you get all the chopping done, and it's pretty dang healthy too. Its a fresh, light meal that's perfect for summer and for using up all of those fresh ingredients we have an abundance of during the spring and summer months.

Cast of characters:


I have slightly tweaked this recipe to fit my own preferences. I like adding chicken because it makes it more of a meal for me. I also started switching out quinoa for brown rice, and maybe adding a little more zucchini and squash than the original recipe calls for. You really can add anything you want, and this dish would work well with a ton of seasonal vegetables. I keep dreaming about adding avocado to it. Let your imagination run wild!

Start off by chopping up all of your veggies while you're waiting for your rice to cook. Cut the corn off the cob (you can use frozen corn too, but fresh off the cob is 1.5677 million times better), chop up tomatoes, mince your garlic, slice your scallions, chop your zucchini, jullienne your basil and juice the lemons (I almost wrote squeeze your lemons, which could be up for interpretation....and...your husband will wonder what you're doing while cooking dinner and he'll probably eat it no matter what, just in case.)

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If you're adding chicken, I usually start cooking it in a skillet right about now with some olive oil. I add a little extra lemon juice on top with some extra basil, salt and pepper and let it slowly cook through. As the chicken is cooking, make your dressing. Mix together your lemon juice and some zest, toss in your garlic with a little salt and pepper, and throw in some honey to sweeten the deal (this honey really makes a difference!)

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Your chicken should be about done by now, so set it aside on a plate. In the same skillet, put a little oil in a pan over medium high heat and saute some garlic, just until you can smell that amazing garlic fragrance. Then toss your scallions, corn and zucchini together with some salt and pepper and cook until it's just barely tender.


Meanwhile, let your naked babe eat leftover tomatoes (seriously...I gave her a tomato and she devoured the entire thing. for a girl who won't eat her vegetables these days, this warranted a hallelujah chorus of angels all by itself) and marvel at how much you hate plain tomatoes.


After all of the good stuff is deliciously tender-looking, keep your skillet on medium heat and throw in your cooked rice and chicken along with half of the dressing. Give it a good stir, just to jumble it all together.


Now comes the best part. Add your tomatoes and a whole bunch of feta and basil. Top it off with the rest of the dressing and stir it around until the feta is partly melty.

THEN! you let it sit for a good ten minutes, if you can hold back (by now, the smell is probably making you drool all over yourself, thus adding to the suspicion your husband already has that something interesting and awesome is happening over dinner tonight.) (Also, A LOT can happen in ten minutes, you know).

ANYWAY! I don't know what it is, but giving this heavenly dish some time to cool down really does wonders for it. the sharp taste of the feta blends well with the sweetness of the honey, which in turn evens out the tangy-ness of lemon. And then the BASIL, like whoa ,just adds a whole new taste dimension. I feel like a tiny baby protege Mozart writing his first mini symphony when I make this dish. Perfect harmony. PERFECT!


So your ten minutes are done (ahem), and so is your food.
Dish that crap into a bowl, garnish with even MORE basil (can you ever have enough?), and procede to stuff your face while watching Moulin Rouge.

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This recipe wasn't supposed to turn into a bunch of innuendos for something else (wink), but in the end, they both have the same qualities, and it starts with a big O.

This dish is just that good.
Really though.

I adapted the recipe from here,
and here's the techy version of it all. I hope you love it as much as we do!

Farmer's Market Skillet
Serves 2-3 (it goes fast! Double it and the leftovers are just as amazing!)
2-3 breasts chicken, cut in cubes
1 cup uncooked brown rice
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (i usually add a whole one, plus some yellow squash)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta (or more!)
2 Tablespoons chopped basil (or more!)
For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper
  1. Cook brown rice in a sauce pan. Cook chicken in a large skillet, adding basil and lemon juice to taste. Cook through and set aside.
  2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.
  4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.


  1. I forgot all about watching Moulin Rouge whilst stuffing our faces with this. Awesome! Encore, soon?

  2. This looks so delicious!


  3. Yum! Made this tonight, thanks for sharing it!



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