Celebrate Valentine’s Day with Local Foods!

Whether you’re cooking a romantic dinner for two, or celebrating love as a family, Valentine’s Day is more special when serving locally-sourced foods. This month, we feature dinner ideas that use local ingredients for a special, home-cooked meal together.

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CHICKEN AND FETA STUFFED CHICKEN BREASTS WITH ROASTED ASPARAGUS

Combine salty, tangy Providence-made feta cheese with Massachusetts baby spinach for a bonus serving of greens built into the stuffed chicken breast, sourced from New England farms. (Try using mozzarella for a more mild, kid-friendly dish.) If you don't want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with D.E. Vine Honey Balsamic Vinaigrette, another Rhode Island favorite! (Recipe adapted from Cooking Light; photo credit: Jen’s Gone Paleo) Total Time: 36 Mins

Servings

4

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 tablespoons chopped fresh dill or 1 tsp dried dill
• 5 ounces Olivia's Organic baby spinach
• 2 ounces Narragansett Creamery Feta cheese about 1/2 cup, crumbled
• 4 Munroe Chicken Breasts skinless, boneless , 6-ounce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon Black Pepper
• 1 bunch asparagus 16 oz
• 1/2 cup D.E. Vine Honey Balsamic Salad Dressing

Servings 4 Ingredients 1 tablespoon olive oil 1 cup chopped yellow onion 2 tablespoons chopped fresh dill or 1 tsp dried dill 5 ounces Olivia's Organic baby spinach 2 ounces Narragansett Creamery Feta cheese about 1/2 cup, crumbled 4 Munroe Chicken Breasts skinless, boneless , 6-ounce 1/2 teaspoon kosher salt 1/4 teaspoon Black Pepper 1 bunch asparagus 16 oz 1/2 cup D.E. Vine Honey Balsamic Salad Dressing

Instructions

1. Chicken: Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.
2. Asparagus: Preheat an oven to 425 degrees. Trim 1 inch off the bottom of asparagus stalks and place spears into a mixing bowl. Drizzle with the dressing. Toss to coat the spears, then roast in the preheated oven until just tender, 12 to 15 minutes depending on thickness.

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LOBSTER RAVIOLI & MARINARA SAUCE

Made from the freshest ingredients, these ravioli are stuffed by hand in Providence at Venda Ravioli on Federal Hill.  Whether you choose lobster or cheese ravioli, the Venda marinara sauce (tomatoes and garlic) is the perfect compliment!

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SURF AND TURF

Raised locally and naturally, all Northeast Family Farms Natural Beef comes from cattle purchased exclusively from farms in New England and New York.  While shrimp isn’t grown locally, these are stuffed here in Rhode Island!

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