Many of the alliums that were planted in the winter get mature in the spring. Examples include leeks, garlic, and onions. Some of these are on our market table and in our CSA bags already. Here is one of my favorite ways to use them.
Buy four bone-in chicken breasts with the skin on. Butterfly them open so you can stuff them.
Chop some onions or leeks and simmer them in real butter (organic or grass fed is best) until they are translucent and smell amazing. Add garlic, salt, and a handful of your favorite chopped herbs. This week I am going to make it using French tarragon, but you can use whatever herbs you like. Other herbs that would be great include rosemary, thyme, oregano, sage, marjoram, or savory. Use any that you have or even mix them up! Let that cook a few minutes. Then add a good splash of white wine and about a quarter cup of bone broth or stock. Let that simmer until almost all the liquid is evaporated. Then turn off the heat and add a chunk of your favorite soft cheese such as goat, feta, or blue cheese. Stuff your chicken breasts with this yummy mixture. Put the stuffed breasts on a baking sheet and baste them with butter and add some more chopped herbs and salt to the top. Bake at 400 for about 20-30 minutes. Your kitchen is going to smell so good! Serve this up with a huge salad and some fresh asparagus.
Eat your veggies,