[senior citizen]

Rosemary Chicken Breast with White Bean, Tomato and Kale (or baby spinach)

Recipe courtesy of Chef Sal DiPlama of the Pennsylvania Hospital

""While herbs are used nowadays to introduce bursts of flavor into any dish, they were once known for their wide range of medicinal purposes. The hospital is home to a Garden which was designed to showcase common plants used by early physicians as treatment. As part of the exhibition's lecture series, we hear from the hospital's executive chef, who aims to elevate hospital food to a higher standard of taste and health, in addition to a class by herbalist Maia Toll about the role of herbs in medicine today.""

Ingredients
3 tsp olive oil
1/2 cup medium onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breast
1 bunch kale, stem removed and cut into ribbons (or BABY SPINACH LEAVES)
1 tomato, diced
12 oz. can of Progresso cannellini beans, rinsed and drained
1 sprig rosemary
Salt and pepper to taste

Directions
Heat oil on medium heat in a large skillet. Saute garlic and onions for 3-4 minutes.


Add chicken and cook until no longer pink on the outside. Add kale and cook until wilted. (I used baby spinach leaves as I do not care for kale at all)

Pour tomatoes and beans into skillet and stir and simmer for 10 minutes.


Serve with cuscous
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Strawberries & Cream Scones
Ingredients
1/2 cup strawberries (cut into 1/4 inch pieces)
2 cups cake flour
3 teaspoons baking powder
1/4 cup sugar
2 teaspoons salt
4 TB unsalted butter
1 TB orange zest
1 cup heavy cream

Directions
Preheat oven to 400°. Mix flour, baking powder, sugar and salt in a large bowl.


Cut butter into small cubes & blend with a pastry blender until it resembles small peas.


Add the orange zest and strawberries.


Then slowly and gradually add the cream while mixing with a fork.


As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball.


Place on a lightly floured surface and knead gently four or five times.


Then shape with your hands (or a rolling pin) into an 8x10" rectangle.


Cut the rectangle lengthwise into two 4x10" rectangles.


Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.


Bake for 20-25 minutes until golden brown.


Serve warm with softened butter, jam, creme fraiche or just plain as they are.