By Jenny Stauffer

Tasty Table will be looking a little differently in the months to come and here is why….I am 8 weeks into completely revamping my diet, which was driven by many factors. I started eating a Paleo diet. That will change how I write for Tasty Table because my cooking is very different. It’s pretty straightforward, and though I still only fix one dinner each night, I do make accommodations for the kids and Tom so they are not missing out.

Therefore, Tasty Table will be alternating months with posts written by me, Rachel, Katie and guest bloggers. This will give me more time to try to research new recipes that everyone will still enjoy! My “new” recipes will please those who eat gluten-free or dairy-free and even vegetarians/vegans at times. (Since the bulk of my recipes are either meat or vegetable-based).

Okay, onto the good stuff. Here are some of the recipes we have enjoyed lately. I hope everyone has a wonderful and happy summer! Cheers!

A Paleo diet excludes grains of every kind, dairy, sugar, processed foods, vegetable oils, beans and legumes (not to worry, my doctor approves and is quite pleased so far with how I am doing)! I do not feel deprived because I eat fat with my meals and I allow myself some leeway on the weekends. I have been very excited with how I feel and have no plans to change my diet in the near future, as it is more about the lifestyle that I am enjoying.

*The following recipes are similar, but both have their own distinct flavors. I love both of these. I can have dinner ready fairly easily, especially if I use the chicken cutlets instead of the breasts.

Artichoke-Tomato Salad

This is a quick, easy salad that stands great alone or on top of your favorite lettuce. You can easily multiply the amount, and it will keep in the refrigerator for several days. Artichokes can be pricey, so I get mine from Costco.

1 can or jar of artichoke hearts, not packed in oil 1-2 tomatoes, chopped
red onion, just a little, sliced vertically
*optional: Feta cheese, sprinkled on top

Mix vegetables in a bowl. Add a few drizzles of olive oil and a splash of red vinegar. Sprinkle with granulated garlic (powder) and Italian seasoning, salt and pepper. Let sit for a few hours to let the flavors “marry”.

Tomato Basil Chicken

This is very fresh and delicious! We have made this several times and the kids even love it! I make sure to spoon plenty of the sauce on top.

1 pkg chicken cutlets
salt and pepper
2 T olive oil
2 cups fresh tomato, chopped 2 tsp fresh minced garlic
4 T cold butter
1⁄2 cup fresh basil, chopped
freshly grated Parmigiano Reggiano cooked pasta

Season chicken breasts with salt and pepper. Add oil to pan and once heated, add chicken. Saute until both sides are browned. Add tomatoes, then basil, butter, and garlic. Stir until heated through. Serve on top of pasta and add cheese, if desired.

Lemon Basil Chicken

This is a one pot meal that is easy to pull together. I recommend having all of your ingredients ready so it is ready quickly! Serve with rice, orzo, or pasta.

4 T olive oil
2 T butter, chilled
1 package chicken cutlets
1 cup chicken broth (or white wine, which is what I used) 3 cloves garlic, minced
2 tsp grated lemon peel
3⁄4 cup fresh basil
s and p to taste
3 T fresh lemon juice
*optional-capers. I spooned some on top and loved it.

Heat olive oil in large heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through, about 5 minutes per side. Transfer chicken to platter and tent with foil. Add lemon juice, garlic, and lemon peel to same skillet. Stir over medium-high heat until fragrant (about 30 seconds). Add chicken broth, boil until reduced. Add butter and stir to sauce consistency. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve. This is a simple one- skillet meal. Serves 4.