Couscous with Swiss Chard, Raisins, and Feta

Though Kelly has gotten fresh produce through a CSA for several years, this is the first summer that my family has signed up to participate in one.  I wanted to support local agriculture and enjoy some fresh-from-the-farm foods.  In addition, I knew that it would expand my family's food horizons, and I was looking forward to that, too.  It is really fun to see what is going to be in the basket when we pick it up.  Having never tried swiss chard before, my husband and I were astounded by how delicious this healthy, fresh recipe was.  I am hoping that we get more swiss chard in our basket this summer!  (Full disclosure:  My kids each had a bowl with little complaints, but I think that it will take a few tries before they enjoy it as much as my husband and I do.  As with all kids, it generally takes a couple exposures before they are totally accepting of new foods...but they get there eventually!)


INGREDIENTS:

• 2 Tbsp extra-virgin olive oil 
• 3 cloves garlic, chopped 
• 1 1/4 cups couscous (I used French)
• 1 14 oz can vegetable broth
• 2/3 cup golden raisins 
• Salt and pepper 
• 1 bunch swiss or rainbow chard, stems and leaves chopped separately 
• 1 15 oz can chickpeas, rinsed 
• 2 oz crumbled feta cheese 

DIRECTIONS: 

1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. 
2. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt. 
3. While the couscous is simmering, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. 
4. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Difficulty: Medium
Time: 20-25 minutes total
Source: http://www.rachaelraymag.com/Recipes/

Honey Sauced Chicken (Slow cooker)

I am usually pretty good about predicting how well I (and my family) will like a new recipe...unless it is cooked in a slow cooker.  I am always trying new things and am always looking for new slow cooker recipes, but in that category, there have been an unfortunate number of (surprising) flops.  I would never subject anyone to the flops, of course.  This recipe is one that my running buddy, Marie, has raved about for quite a while.  It is one of her go-to recipes, and I am happy to say that it has made it into my regular rotation, as well.  

INGREDIENTS:

• 2 medium/large chicken breasts 
• salt and pepper to season
• 1/2 cup honey
• 1/4 cup soy sauce
• 1 small onion, chopped (~2 Tbsp.)
• 2 Tbsp ketchup
• 1 Tbsp vegetable oil
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes

DIRECTIONS:

1. Season chicken on both sides with salt and pepper and place in slow cooker.  (Some may prefer to omit the salt due to the soy sauce in the recipe.)
2. Mix remaining ingredients in a small bowl.  Pour over top of chicken.
3. Cook on low for 3 hours.  Cut chicken into bite size pieces and return to pot.  Mix with sauce to coat.  Continue cooking for another 15-30 minutes.  Serve over rice or noodles.

Note: Depending on how hot your slow cooker cooks, your sauce may turn out to be quite thin.  If thin sauce isn't your thing, try cooking for longer (at the risk of drying out your chicken a bit) or mix a bit of cornstarch with a small amount of water and stir it in before you add the chicken back in.  For the record, I liked the thin sauce.

Difficulty:  very easy
Time: 10 minutes prep, 3.5 hours cooking
Source: adapted from www.mmmcafe.blogspot.com