Oh just look at it! The first cheese of the year. It was a goat cheese and quite delicious when heaped on the rosemary foccacia and studded with strawberries.
We also got lettuce, cilantro, some leafy stuff and kohlrabi. All of these things will come in handy later!
But first - have you ever poached chicken breasts? It is so easy and then you have all this chicken breast around just waiting for an excuse to eat it! Rachel Ray (who I can frankly, take or leave) had an article with 10 different chicken salads that I decided I was going to try all summer long. Well, I made
one of them (pics below) and fell so in love with it that I still haven't moved on to the others!
Well, first of all, I learned that Kohlrabi is just a giant friendly tentacled radish. So in he went to substitute for his puny friends.
He looks nice all chipped up doesn't he?
Then the chick peas, cuke and cilantro joined him in lemon juice and olive oil - a little cumin sprinkled over and we are all set!
Now here is where I get crazy. I didn't mix all the salad with the chicken. I know! An iconoclast, but here me out.
Well, here is a bird's eye view of the bit that I did mix together. And it was quite delicious.
And I cleverly stored the salad part and the chicken part in separate zippies because (spoiler) I ate the salad a lot faster and then had a ton of chicken left over to sprinkle over salads and make into sandwiches and such. So handy!
The other thing I did was make a big container of Mango Chicken Cous Cous. A recipe from my friend Heffer who is in England, so the recipe is in English. Which is a pain. But at a certain point you remember that a courgette is a zucchini and move on with your life.
So apparently I didn't take any pictures other than those above. Which is too bad because it is kind of a pretty process! First you make a marinade - olive oil, lemon juice, garlic, cumin, ginger and cinnamon. The measures given are 3T for the oil, juice of one lemon, 2 cloves garlic 1t.cumin and 1/2t ginger and 1/2t cinnamon. But I don't measure anymore. I know what I like.
Then you make some cous cous. The recipe asks for pine nuts and mint and stuff, but if you use the pine nut far east cous cous, it is all in there.
Marinate your chicken for an hour or more, grill it. Brush the rest of the marinade over the veggies and grill them. OH! THE VEGGIES! Eggplant, summer squash, peppers, red onions. Slop them and grill them...
Then you chop everything up and put it together and add the mango. You can get a mango and chop it which is nice when the grocery store has mangos and they are ripe. But I found that market basked carries those little cups of mangos!
Oh look! I forgot I took this. That little cup is handy, I used to add more oil and some chicken broth to the cous cous to add moisture, now I just drain one mango cup and don't drain the other and it is perfect! I always have a vat of this stuff in my fridge to eat in the summer because it is full of veggies, nutritious and delicious cold.
Must get back to real life, but I will post last week's share soon!
