Sunday, June 10, 2012

Lemon Garlic Chicken, Wilted Ruby Swiss Chard and Arugula Wild Herb Salad

Most of the herbs in the garden have come in thick enough to start harvesting regularly. The arugula has come in all wild and woodsy and covered in flowers.
It's sharp astringent, nut flavor is an excellent addition to our herb salads. The chard too is coming in fast, so that we have to harvest handfuls every week.
My youngest can't get enough of it's bright flavor. Marinated organic chicken breast from Wegmans. Bake, with 5 tbls of water, covered, at 400 degrees for 15 min. Internal temp. should read 165 degrees.
English sage leaves. Some for our salad and some left out to dry. Will be making more sage ghee later this week.
Wooly oregano, drying on the counter. Will be used in meat balls and an Italian meatloaf I'll be making on Tuesday.
The salad was a blend of arugula, wild herbs, romaine, avocado, fruit salad and heirloom tomatoes.
This was served with a very tasty Santa Cruz Raspberry Lemonade and crusty Lexi co-op bread.

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