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A Vegetarian Cooking Chicken
As a vegetarian with a family that is not, I probably care more than most cooks about the animals I’m cooking. I’m OK with the fact that most of the world eats meat, even if I’ve chosen not to. But I do try to buy from companies that treat their animals well.
NatureRaised Farms™ works with independent family farms that have been certified by the USDA Process Verified Program, the Global Animal Partnership, or the American Humane Association. Their chickens live cage-free lives in modern barns, with access to perches and other enhancements that encourage them to actually act like chickens. This is really important to me – if you’re breeding the animals for food, the least you should do is treat them well before that time comes, not shove them into a cage where they can’t move and live in waste.
NatureRaised Farms chickens are fed a 100% vegetarian, minimally-processed diet, which to be blunt means that they’re not getting recycled slaughterhouse waste in their feed. They also are not given antibiotics, ever. I mean, if a chicken gets sick it’s given the treatment it needs, but if it needs antibiotics then it’s out of the NatureRaised program.
Based on everything I’ve read about NatureRaised Farms, it is exactly the kind of company I would buy my family’s chicken from.
A fancier Caesar Salad
Another issue I have being a vegetarian is that I don’t like to cook two completely different main courses. I gravitate towards chicken recipes where I can simply leave the chicken out for my own portion. My husband is a huge fan of Caesar Salad, which he usually makes by grilling up a chicken breast, slicing it, and adding it to lettuce, croutons, and bottled Caesar dressing. Last week I decided to make a more gourmet version of Caesar Salad from Jamie Oliver.
Since the recipe had rosemary in it anyway (which I grow in my garden) I used rosemary ciabatta bread to make the croutons (and didn’t put mine under the chicken; I also left the anchovies out of my dressing). I skipped the pancetta, because my husband was already wary of me messing with his tried-and-true Caesar recipe – he said that addition would have been too much. Other than that, though, I stuck to the recipe, which was very easy.
This recipe already contained poultry, vegetables, dairy, and bread, so I didn’t think we needed any big side dishes. I put out the rest of the ciabatta bread, along with some strawberries the kids and I had picked that weekend. But if I’d wanted to make more food, I think this would have gone great with rice pilaf or some oven-roasted broccoli (either one would cook up perfectly while the chicken was cooling and you were putting the salad together).
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Originally posted on Selfish Mom. All opinions expressed on this website come straight from Amy unless otherwise noted. This post has a Compensation Level of 13. Please visit Amy’s Full Disclosure page for more information.