Fare Exchange: Chicken two ways, plus soup entree, pecan dessert

Good morning and welcome to lovely May's final Fare Exchange. We are today searching for some advice on healthful eating in the light of rather disturbing news. You also asked for a power salad similar to that served at the Camp House. And a reader seeks advice for how long meat may be kept in the freezer, and where to find Stonewall Kitchens dressings locally.

In a flurry of concern, Yeast of the Ridge wrote: "I read an article in the Wall Street Journal this week that said avocados are less healthy than canned SpaghettiO's. I can't believe that. At our house we have been trying to have very few processed foods. Who can tell me the most healthy diet?"

The other requests came from a table of friends at a recent meal, one of whom has a favorite Stonewall Kitchens salad dressing flavor, Lime Cilantro.

NOT TOO SPICY

Barbara Mann, whose contributions to this page have been numerous, sent her most recent entry as a chicken recipe that is not too spicy.

Spinach-Stuffed Chicken

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

1 cup shredded Swiss cheese

3/4 cup ricotta cheese

1/3 cup grated Parmesan

3 tablespoons finely chopped onion

1 garlic clove, minced

1/4 teaspoon salt and pepper

1/4 teaspoon nutmeg

6 bone-in chicken breast halves

2 teaspoons olive oil

1 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon thyme

Combine spinach, Swiss cheese, ricotta, Parmesan, onion, garlic, salt, pepper and nutmeg; gently stuff 1/2 cupful under the skin of each breast. Place in greased baking pan. Combine oil, paprika, oregano, and thyme; brush over chicken. Sprinkle with additional paprika if desired. Bake at 350 degrees for 1 to 1 1/2 hours until juices run clear.

Recipe may be cut in half to serve two. It has great flavor without being spicy.

ENCHILADAS

The answered request for chicken enchiladas laced with whipping cream has brought an alternate version in the same general category. This one requires just a little milk and tomato sauce from a recipe that Marian Willett's family enjoys.

Chicken Enchiladas

1 pound boneless, skinless chicken breast, chopped

1 cup salsa

1/2 pound Velveeta Mild Mexican Cheese, cut up

1/2 cup milk

2 (6-ounce) cans tomato sauce

1 envelope McCormick Enchilada Sauce Mix

10 (6-inch) flour tortillas

Cook chicken in large skillet. Add salsa, cheese, milk,tomato sauce and Enchilada Sauce Mix. Mix well and simmer.

Spoon 1/4 cup chicken mixture down center of tortillas; roll up.

Arrange seam side down in Pam-sprayed 11-by-8-inch loaf pan.

Pour remaining sauce over tortillas. Heat in 350-degree oven for 20-25 minutes.

Recipe freezes well. You may divide and freeze half for another meal.

To serve, top with Mexican Taco Cheese. You may also top with shredded lettuce, chopped tomatoes and sour cream.

Makes 6 servings.

RADIO SOUP

A recent NPR show got A.E. interested in the fresh foods of Beetlebung Farm in Martha's Vineyard, Mass. Ms. E. then ordered the farm's cookbook, "finding this versatile seasonal recipe."

Summer Minestrone

This soup is a garden in a bowl and substitutions should be made as the season progresses. It is nice hot, but also very good chilled. When chilled, wake it up with a splash of red wine vinegar just as it's served.

About 7 tablespoons extra-virgin olive oil

2 medium leeks, white part only, quartered lengthwise and sliced

1 small yellow onion, diced

2 small cloves garlic, minced

Kosher salt

Freshly ground black pepper

2 medium carrots scrubbed, halved lengthwise and sliced

2 medium stalks celery, halved lengthwise and sliced

4 new potatoes, scrubbed, quartered and diced

1/4 cup loosely packed parsley leaves

1 tablespoon marjoram leaves

1 medium zucchini, quartered lengthwise and sliced

1/4 pound green beans, trimmed and cut into 1/2-inch length

1 cup spinach, chopped

2 tablespoons minced fresh mint

Red wine vinegar (optional)

Heat 3 tablespoons of the olive oil in a large pot over medium-low heat. Add the leeks and onion and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and some salt and pepper. Add the carrots and celery and another tablespoon or so of olive oil. Cook, continuing to stir carefully, until carrots are no longer hard, about 5 minutes more. Add potatoes and cook, mixing them with the other vegetables.

Roughly chop the parsley and add 2 tablespoons along with the marjoram. Season again with the salt and pepper, add the zucchini and green beans, and cook for about 5 minutes. Add the spinach, mix well, and add water to cover (about 5 cups). Bring the soup to a simmer, adjust the heat and allow to cook until the vegetables are all tender and the flavors melded, about 10 minutes more. Adjust the seasoning with salt and pepper and keep warm or chill.

Make an herb pesto. Chop the remaining parsley more finely and combine in a bowl with the mint. Season with salt and mix in with 3 tablespoons olive oil. Serve the soup warm or chilled with the herb pesto, adding a little wine vinegar if you like.

TINY BITES

Leda McKinney shared the following recipe as ideal for "tiny bite desserts, really as much as anybody needs."

Pecan Tassies

Pastry:

1/2 cup butter

1 (3-ounce) package cream cheese

1 cup sifted flour

Chopped nuts

Mix together butter, cream cheese and flour and press small pieces into tiny muffin tins. Sprinkle a few nuts over pastry.

Filling and Topping:

1 egg, beaten

3/4 cup light brown sugar, packed

1 tablespoon butter, melted

1/4 teaspoon vanilla extract

1/8 teaspoon salt

Chopped pecans

Beat together egg, brown sugar, butter, vanilla and salt

Fill cups about 1 teaspoon per cup. Sprinkle a few more nuts on top.

Bake at 325 degrees for 20 to 25 minutes, watching carefully.

Here endeth today's writing and reading but never today's enjoyment of food. Come back, you hear?