Jambalaya

1# organic chicken breasts cut in 1-inch cubes

2 Adele apple sausages, sliced

1/2 C chopped organic onion

1 organic green bell pepper, chopped

1 large can (28 ounces) organic crushed tomatoes

1 C organic chicken broth

1/2 C dry white wine

2 tsp dried leaf oregano

2 tsp dried parsley

2 tsp Cajun seasoning

1 tsp cayenne pepper

1# non-farmed shrimp, cooked

2 C raw organic rice, cooked

Preparation:

Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and cayenne; stir gently. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.

Iceberg with Chicken

Photo by Liz West
 

Dressing:
2 Tbl. Dijon mustard
1 Tbl. organic olive oil
sea salt and pepper

1 sm. head iceberg, wash and torn in pieces
3 C. cooked organic chicken
4 vine-grown organic tomatoes, cut in quarters
1 avocado, cut in slices
2 chopped green onions
1 sliced nectarine

Mix ingredients and dressing, with the exception of avocado, green onion, and sliced nectarine.  Transfer to a pretty bowl to serve.  Top with avocado slices, green onions, and sliced nectarine.  Enjoy!