Dinner was beautiful tonight.
We had a colorful salad, consisting of salad mix, pea shoots, baby salad turnips, and radish flowers from the Coeur et Sol farm share. It also included a cranberry/raisin/blueberry mix, shredded carrots, sliced cucumber, grape tomatoes, and basil orange balsamic chicken.
To make the chicken, I cubed boneless/skinless breast and marinaded it in a ziploc bag. The marinade was a little bit of EVOO, balsamic vinegar, basil from my own container garden, some garlic powder, and a healthy splash of orange juice. After letting it marinade in the fridge for an hour or so, I cooked it in a chef pan over medium-high heat until the chicken was done.
Last week, at Chelsa’s recommendation, we ate sliced breakfast radishes on toasted, buttered bread. Tonight, as a variant on that, I made garlic bread from a loaf of ciabatta bread, and then we topped it with sliced French breakfast radishes (from Coeur et Sol) and fresh chives (from my window box). Heaven.
Little Chef is vehemently against salad at the moment, so he had his meal in pieces, with the addition of some hummus and some almonds.
Food that looks good, tastes good, and makes you feel good. Ohhhh, late spring, welcome back.