Whether you’re looking for fresh eggs, vegetables or poultry, Prince Edward County in Ontario boasts an abundance of local options – from farmer’s markets to road side vegetable stands.
After spending two days in ‘The County’ with my husband, we picked up chicken, asparagus and greens from local farmers, planned a simple menu, and enjoyed an easy – and fresh – dinner with the family.
– Baked chicken drizzled with lemon and fresh herbs
– Asparagus with organic butter and sea salt
– Fresh Ontario greens with strawberries, blue berries and goat cheese with balsamic vinaigrette
- 4 boneless chicken breasts, trimmed
- Handful of basil and parsley, chopped
- 20 stalks of asparagus
- 2 cups baby spinach
- 2 cups lettuce, shredded
- 2 cups strawberries, sliced
- 1 cup blueberries
- 3 inch slice of goat cheese, crumbled
- 1/8 cup + 4 tbsp Extra-virgin olive oil
- Balsamic vinegar
- Sea salt and peppercorns
Place chicken breast, oil and herbs in a ziplock bag. Shake and refrigerate for at least one hour.
Pre-heat skillet with two tablespoons olive oil. Sear each side of chicken breast for two minutes. Move to a baking dish and cook for 35 minutes, or until juices are clear.
While the chicken is cooking, wash and shred greens, slice strawberries and crumble goat cheese. Place all ingredients in salad bowl and set aside.
Wash and trim 20 pieces of asparagus. Place in roasting ban and drizzle with two tablespoons olive oil and a pinch of sea salt.
Remove chicken and set the broiler to low. Cook asparagus for three minutes. Stir and continue place the dish back in the oven for three more minutes.
While the asparagus is cooking, whisk balsamic vinegar, extra-virgin olive oil, a tbsp of dijon mustard, remaining herbs and salt and pepper to taste. Toss with salad.
Serve together and enjoy!