Garden Veggie & Chicken w/ Gnocchi

Our gorgeous rainbow chard was calling my name today, while I was working in the garden.  Hmmm, what to make for dinner tonight?  I only had four chicken thighs in the refrigerator, but did not feel like running to the market.  Inspiration smacked me like finger flick to the cheek.  Oh wait… that was the grasshopper that smacked me in the face when I  was picking the last few small yellow summer squash.

Either way, I was smacked with something, and came up with an idea.  Plus, I would get to use some of those amazing Oven Dried Cherry Tomatoes that I made yesterday.  So here you have it:

Garden Veggies and Chicken with Gnocchi

1 small bunch of rainbow chard, stems and leaves separated and chopped.

1 small sweet onion, chopped

2 small yellow summer squash, quartered and sliced (you could totally use zucchini here too)

1 cup of Oven Dried Cherry Tomatoes (you can also use store bought sun dried tomatoes in oil… but I can’t promise it will be the same)

1 tsp. apple cider vinegar

1 tbs concentrated vegetable broth.

wp-image-236090482
This is the brand I use.  I love this stuff!

1/2 cup water

1 tsp Sweet Flora Dried Mushroom Blend (you could also use fresh mushrooms here)

4 boneless, skinless chicken thighs (or breast), cut into bite size pieces

1 package of prepared gnocchi

salt and pepper

************************************

Saute onion and chard stems in a skillet for about 4-5 minutes, add the squash and cook about 4 more minutes.  Stir in the tomatoes, and season everything with salt and pepper.  Remove from the pan.

Saute the chicken in your choice of oil until almost done.  Sprinkle with chicken with salt, pepper and mushroom blend and cook until done. Stir in the cider vinegar, water and veggie broth.  Add the vegetable mix back to the pan, and toss to heat through.

Meanwhile, prepare gnocchi per package directions.  When they are done, toss with the veggies and chicken.

Enjoy, and relish the full tummy bliss that follows.

Let me know if you try it, and what you think. My family loved it, and devoured the whole thing.  This will be a new favorite for sure.

wp-image-1600112331

 

 

 

 

 

 

 

 

 

 

Advertisements

Oven Dried Cherry Tomatoes

This summer gave us a plethora of cherry tomatoes.  We planted two each of three varieties. Regular red, a slightly larger oblong red, and sun gold (my favorite).

I added rabbit manure and epsom salt to our soil mixture before planting this year.  I’m convinced that this is part of our explosive growth.

We have had them in salads, as snacks, and I even made a delicious sun gold tomato sauce.  I’ll post that recipe soon.

There came a point where everyone was on tomato overload.  So what to do with these? 

 Oven Dried Cherry Tomatoes!

These are pretty easy, and ridiculously delicious.  I store them in jars, in olive oil, in the refrigerator.  They don’t last long.  Toss them with hot pasta,  or put in pasta salad.  Put them on a pizza, or snack on them with some fresh mozzarella. (That recipe is coming soon too.)

Preheat The oven to 225 F.  I use convection bake for mine, but you do it with just a regular setting.

Halve your tomatoes,  and toss with olive oil to coat.  This is when you can get creative.  Add salt and pepper, rosemary, basil, garlic… any flavors that you love.  Spread everything cut side up on parchment lined trays.  

Bake them for three to four hours, or until they are mostly dried.  Once cooled, put them in a mason jar(s), and cover with olive oil.  

I’ve never had them last more that two weeks.  Try it, let me know what you think.