If you’ve ever visited one of the Baltimore area’s local farmers markets, perhaps you’ve felt the urge to buy every fruit and veggie you see!
It all looks so fresh and colorful! These tasty and nutritious recipes from local foodie Elite Jakob offer creative ways to bring the bounty of the season to your table.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Roasted Vegetables Salad with Chicken and Red Pepper and Tahini Dressing
Ingredients
- 3 boneless chicken breasts (or substitute salmon, or grilled beef)
- 1 teaspoon salt and pepper
- 1 sweet potato
- 1 red pepper
- 1 eggplant
- 2-3 Tablespoons olive oil (divided)
For Red Pepper and Tahini Dressing:
- 1 large red pepper, chunks
- 4 Tablespoons tahini
- 4 Tablespoons water
- 3 garlic cloves
- 2 Tablespoons red wine vinegar
- 1 Tablespoon olive oil
- Salt & pepper
- 1 Tablespoon harissa (optional!)
Instructions
For the veggies:
- Wash vegetables, keeping skin on, and cut to 1” chunks.
- Spread on a cookie sheet.
- Drizzle or spray 1 Tablespoon olive oil; sprinkle 1/2 teaspoon salt and bake at 425° for 30 minutes.
For the chicken breast:
- Season the chicken and sauté in a skillet with 1-2 Tablespoons olive oil about 7-8 minutes on each side. Or, bake chicken in a 400° oven for 30 minutes.
- Let cool and cut to 1” cubes.
For the dressing:
- Process all dressing ingredients with a handheld blender or high-power blender until smooth.
To assemble:
- Combine all the vegetables and the chicken in a salad bowl, add half of the red pepper and tahini dressing and toss lightly.
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