One Local Summer 2014 – Meal 8

One Local Summer 2014 – Meal 8

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Another one down, and just six more to go till my goal of 14 for the summer.  So far, it looks like we’ll more than surpass the goal of 14 meals, and I really do like the pacing of meals vs. weeks MUCH better.  It feels less like an obligation and more like fun this way.  What’s on that plate?  A sort of remix of chicken parm.  I breaded the chicken using goat’s milk yogurt and cornmeal for more of a cowboy sort of version of chicken parm, topped it with tomatoes, blue cheese, and mushrooms (MUSHROOMS!  Oh how I love fungus).  Some potatoes and zucchini on the side and KABAM.  A pretty easy one local summer meal.  Instead of frying the chicken, I popped it on a tray and baked it which kept it lighter and, in a weird way, crispier.  Sometimes the greasiness of pan frying just doesn’t work, and I’m glad I baked it instead.  The leftovers from this are already gone even, it was that good.

Ingredients:
Goat’s Milk Yogurt – Shellbark Hollow
Zucchini – My Garden
Potatoes – Jack’s Farm
Chicken – Deep Roots Valley Farm
Mushrooms – Oley Valley Mushrooms
Blue Cheese – Birchrun Hills
Cornmeal – Mill at Anselma
Tomatoes – Jack’s Farm
Non Local – Salt, Pepper, Oil

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