Chicken & Sweet Potato Skillet

Chicken and Sweet Potatoes

This might be one of my favorite meals, it contains much more than chicken and sweet potatoes and it is very easy to make! This past week, we had pears and sweet potatoes in our basket. I decided to combine both, along with a few other things, into a delicious dinner.

One of my favorite things about The Produce Gathering is the mystery of the produce basket. Our produce basket is the featured item of our sale, we offer a regular size, family size and organic basket. The catch? We don’t disclose what actually comes in the basket. No worries, it’s not weird. The truth of the matter is, produce prices change drastically every single week. That means, by the time our online sale is ending, we still do not know what items will be available to us that week and their pricing.

That being said, we always include seasonal items that you are already familiar with so there is no need for panic. Below is a snapshot of one of our baskets from the past sale. The fun is coming up with recipes around the items in the basket. This week, I was all over the sweet potatoes.

The Produce Gathering

After searching around a bit, I found a recipe for Chicken with Sweet Potatoes, Brussel Sprouts and Sautéed Apples. I am actually allergic to apples and our basket this week came with pears so I decided to adapt this recipe a bit and share it with you today. The original recipe called for bacon, I omitted that to make it a bit healthier but you can totally check out the original recipe and throw the bacon back in if you’d like!

Chicken & Sweet Potato Skillet


1 tbsp olive oil

1 pound boneless chicken strips, cut into cubes

1 tsp salt

1 tsp pepper

3 cups trimmed and quartered brussel sprouts

2 medium sweet potatoes

1 cup chopped leeks (can sub onions)

2 medium pears

3 cloves minced garlic

2 tsp fresh thyme

1 tsp cinnamon

1 cup chicken stock


  1. Heat the olive oil in a skillet and cook the chicken entirely while adding the salt and pepper. Chop up all your sweet potatoes, leeks, brussel sprouts and pears during this time.
    Chicken and Sweet Potatoes
  2. Remove the cooked chicken and set aside. Add a little bit of olive oil and then, add in the brussel sprouts, sweet potatoes, leeks and pears. Keep tossing, you don’t want it to burn to the bottom however, you do want to make sure the potatoes and sprouts get soft. This took about 10 minutes for me.
  3. Turn down the heat a bit and add in the fresh thyme, cinnamon and chicken stock. I let it simmer for about 5 minutes or so to let the liquid evaporate.
  4. Serve straight from the skillet!

Chicken and Sweet Potatoes

Be sure to let those brussel sprouts brown a bit until tender, they actually taste much better that way! Enjoy!

Rosemary Zucchini & Potatoes

Rosemary Zucchini Potatoes

This is a guest post from my sister, Mommy Hates Cooking:

Typically I always know exactly what I am planning to make for dinner, but that is not always the case when it comes to the side dishes.  The main dish I plan out, the side dishes…not so much.  This past week we had a plethora of zucchini from The Produce Gathering, so I was debating how I could use it all.  We love roasted potatoes so much that I decided to see how it would work with zucchini added to the mix.

I decided to toss the potatoes and zucchini in a garlic salt, olive oil, and rosemary mixture then I spread them evenly in a baking dish.  I let them bake for about 30 minutes at 400* and when they came out they were delicious and beautiful cooked veggies.

Rosemary Zucchini Potatoes

We paired ours with hamburgers one night and then the next night I decided to do a one-dish meal with this mix.  I added drumsticks on top of the mixed vegetables and put them all in the oven together.  This time I left them in there for an hour.

Once they were done, we had our drumsticks made and side dish all in one swoop.

Fantastic, right?  I sure thought so!  My daughter was chomping down on her chicken and veggies and so was my son…that’s progress with these two!


  • 4-6 Red Potatoes, Halved and Sliced
  • 2 Medium Zucchini, Halved and Sliced
  • 1 Tbsp Olive Oil
  • 1 Tsp Garlic Salt
  • 1/2 Tbsp Rosemary


  1. Preheat the oven to 400*
  2. Mix together the veggies, olive oil, salt, and rosemary.
  3. Spread evenly on a greased baking dish.
  4. Bake for 30 minutes, stir occasionally.

Note:  If you want to add chicken drumsticks, place them on top of the veggies, then bake for 1 hour.  These would bake 30 minutes, turn them and bake and additional 30 minutes.  Add water if you are concerned with the veggies drying out.


Rosemary Zucchini Potatoes

Grilled Potato Skins


Grilled Potato Skins
This post is from my sister, Kristy at

The only thing better than potato skins is Grilled Potato Skins.  I can’t begin to tell you how much I love grilled potatoes.  We decided to make our grilled potato skins with our produce from The Produce Gathering, they actually paired perfectly with our steaks.

I decided to warm the potatoes up in the oven first, you can warm them up in the microwave too.  At this point, you just want to get them soft enough to cut them in half and then scoop out the inside.  I like to save the insides and make mashed potatoes, but you can do whatever you want to with the inside.

Once I have that scooped out, I mix together a little bit of olive oil and garlic salt, then I rub it on each of the skins.  When that is done, we put them on the grill on medium-high heat for about 5-10 minutes until crispy.  Lastly, it’s all about the toppings.

A few of our favorites include sour cream, cheese, chives, and even BBQ chicken.  There always has to be bacon too in our family, it’s just necessary.  I’m even thinking of topping them with grilled corn salsa too!  How delicious does that sound?  Not to mention healthy too! (Sarah suggests swapping out sour cream with Greek yogurt, much healthier and just as tasty).


  • 4 Baking Potatoes
  • 2 Tbsp Olive Oil
  • 1 Tsp Garlic Salt
  • Toppings: Sour Cream, Chives, Chives, Bacon, BBQ Chicken, Etc.


Preheat oven to 300 degrees.

  1. Poke the potato with a fork a few places around it.  Then, place on a baking sheet and bake for about 1 hour, until the potato is soft.
  2. Once cooled, cut lengthwise in half, then scoop out the inside leaving the outer shell with just a bit of the potato flesh.
  3. Mix together the olive oil and garlic salt, then brush on the skins.
  4. Place on the grill on medium-high heat skin side down for about 5-10 minutes until crispy.
  5. Top with desired toppings.

Right now you can pick up your produce at The Produce Gathering and they are now offering a completely organic option too.  We like to pick up the family size produce basket, it typically last us over a week.  The sale is every other week, so I’m normally running low just about the time another sale comes up.

Are you ready for these Grilled Potato Skins?  It’s time to fire up the grill!

Grilled Potato Skins

How to Make Stuffed Peppers

How to make Stuffed Peppers

Post courtesy of Mommy Hates Cooking:

One of my tried and true favorite recipes to make is Stuffed Pepper Recipes.  I love mixing and matching with different variations of Stuffed Peppers.  I’ve done several over the years that I’ll link to at the bottom of this post including Breakfast Stuffed Peppers too, they are by far a favorite way to do breakfast in our home.

A few weeks back now, we picked up our produce basket from The Produce Gathering and we were surprised to see just how many peppers were in the basket.  Immediately my husband said we had to make Stuffed Peppers.  I couldn’t argue with that either because we love them, as in our entire family does!  My son was a little apprehensive at first about them, but then he couldn’t stop eating it.  That’s the first time I’ve ever seen him really eat rice without complaint!  It was a nice surprise.

How to make Stuffed Peppers

For this recipe, I decided to use stuffed peppers with ground beef.  They were perfect!  I used the Cattle Tracks organic ground beef that I got from The Produce Gathering.  I love how lean this beef is which makes for much less oils and fat dripping off it.  A few times I haven’t even had to drain it because it’s just that lean!


  • 6 Green Bell Peppers
  • 2 Lb Lean Ground Beef
  • 1 Tbsp Olive Oil
  • 1/4 Cup Green Onion, Diced
  • 1/4 Cup Fresh Parsley
  • 1/2 Tsp Ground Sage
  • 1/2 Tsp Garlic Salt
  • 2 Cups Rice, Cooked
  • 1 Cup Marinara Sauce, More to Taste
  • 1/4 Cup Shredded Mozzarella Cheese


  1. Preheat the oven to 400*.
  2. Cut the top off of each pepper and clean the seeds out, set aside.
  3. Warm up a medium sized skillet with the ground beef and cook until well done.
  4. Drain the beef and return to the pan.
  5. Add in the olive oil, green onion, parsley, sage, and salt.  Mix this well.
  6. Add in the cooked rice and marinara, mix well.
  7. Scoop the mixture into each of the peppers and place in an oven safe dish.
  8. Top the mixture with the cheese and bake for 20 minutes until cheese melts and peppers are soft.
  9. Serve.

I like to mix our beef with rice and just a little bit of olive oil and seasonings.  I decided to go with a bit more of a mix of seasonings for these peppers including garlic salt, sage, and parsley.  I also added some green onion that was in our basket too!

How to make Stuffed Peppers

These can really be created to your preference, but they are just so easy to do.  I mixed our beef and rice with a little bit of marinara sauce.  Then, all you do is stuff them in the cleaned out peppers and bake!  That’s it, so simple.  I usually pair ours with corn and we have a complete meal.

Oven Baked Cauliflower

Oven Baked Cauliflower

Cauliflower has become my new thing. First, I tried Parmesan Roasted then, I tried out Cauliflower Tabouli and now, we’re serving up Oven Baked Cauliflower. See? It’s my thing.

Growing up, I always had to eat cauliflower raw which was just gross to me, at least back then. Now, after learning how to cook cauliflower, I’m hooked. There are tons of different things you can do with it from making pizza crusts to mashed potatoes but, for now, we are going to stick with baking it in the oven.

This is an easy to make recipe, in fact, I’m also making it for lunch tomorrow. I can eat this as a meal even though, it’s probably best to make it for a side dish.


1 Cauliflower

A little olive oil

A little salt & pepper

1/2 cup grated parmesan cheese


Preheat oven at 400 degrees.

First, wash and clean your cauliflower, trimming off the leaves. Try to clean well, dirt can get way inside your cauliflower, no reason to cook dirt. Then, simply place the cauliflower in an oven safe dish, I used my favorite cast iron skillet.

Roasted Cauliflower

Pour the olive oil over the cauliflower making sure to cover lightly, this is easy to do with your hands or grab a paper towel to spread it around. Sprinkle with salt and pepper and place into the oven.


Cover the cauliflower with foil and bake for about 50-60 minutes. The darker the better but you don’t want it burned, you may want to check it around 45 minutes.

Once browned well, remove the foil and grate parmesan cheese on top if desired. Bake an additional 10 minutes again, make sure it’s brown but not black.

When finished, the cauliflower can be sliced easily like a cake. It is delicious, even your kids will love it!

Oven Baked Cauliflower