From House To Home

Though he has no formal training, Tacoma resident Matt Bliss has become quite a cook--at least in his own household. "My wife isn't really a cook, so it works out that I like to cook," he says with a laugh.

Bliss does have a definite rule when it comes to his creations: They have to be healthful. As the owner of a fitness and nutrition consultation business, Bliss says healthful foods are essential to overall well-being; as a result, the recipes he loves use mostly organic and locally grown foods. Many of them are also very unfussy. "I like the approach of using simple ingredients and really playing off those versus making really complicated dishes," says Bliss.

Here is one of his favorite easy recipes, which is filled with omega-3 fatty acids and antioxidants.

Organic Chicken Breast With Basil Pesto & Fingerling Potatoes With Tarragon

Serves 4

• 4 organic skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup olive oil
• 2 pounds fingerling potatoes
• 1/2 cup fresh tarragon
• 2 cups fresh basil
• 1/4 cup Parmesan cheese
• 3 cloves garlic
• 3 tablespoons pine nuts

1. Preheat oven to 350; spray nonstick olive oil on a 9-by-13-inch baking dish. Place chicken in dish; salt and pepper both sides lightly. Brush tops with olive oil.
2. Toss potatoes with 1 tablespoon olive oil and 2 tablespoons chopped tarragon and lightly salt.
3. Place potatoes in dish around chicken breasts. Cook in preheated oven for 40 minutes.
4. After cooking time is finished, remove from oven to cool slightly while you prepare the Basil Pesto. Place basil, cheese, garlic, and pine nuts in food processor or blender; pulse while adding olive oil slowly until desired consistency is reached. Add salt to taste.
5. Plate chicken and potatoes; top meat with pesto. Garnish chicken with a sprig of fresh basil and potatoes with fresh tarragon.