Farmers’ Markets, Leftovers and an Eco-Friendly Tip

One of the things that we have been better about has been using our leftovers. It’s eco-friendly because we are not being wasteful, we are using organic foods and we are trying to be as in-season as possible with our ingredients. Also, we have good glass containers to store leftovers in, another green feature, and we are getting more creative about how to use leftovers. A bolognese sauce becomes Italian Sloppy Joes and the recipe below utilized organic squash from the Farmer’s Market and a delicious recipe from Food In Jars blogger, Marisa McClellan, which I found in Grid Magazine. Grid is a great local foods resource for Philadelphia and if you are in the area, grab every issue that you can. A digital edition is also available on their website. Philly is experiencing an “eat local and organic” renaissance and Grid is at the forefront of it. 

 

adapted from Yellow Squash Dip by Marisa McClellan

Ingredients:

1/2 Rotisserie Chicken – ripped into small pieces

3 cups of Yellow Squash Dip

3 slices of Organic Colby Cheese – torn into small pieces

Salt and Pepper to taste

1. Reheat the Yellow Squash Dip in a large saucepan over medium heat for 5 minutes.

2. Add chicken and slices of cheese and cook until cheese is melted through.

3. Add salt and pepper to taste.

4. Plate and serve. 

5. Dig in!

This was a delicious reinvention! Tomato loved it and I cleared my plate before you could say Cheesy Chicken & Squash three times. While we enjoyed it in the summer, this would be a great hot meal on a cold day too! If you are at your local farmer’s market this week, grab whatever organic yellow squash that you can and spend some time prepping it to freeze this weekend. This will help you to stay local this winter when you want to whip this treat up.