Thursday Menu: Grilled Chicken with a Spicy Strawberry Sauce, Salad with Strawberry Vinaigrette, and leftover Angel Hair Pasta with Cilantro Pesto
Farm Share Produce: Cilantro, Garlic Scapes, Salad Mix
Strawberry Sauce (berries picked locally and turned into this sauce)
I have seen so many variations for cilantro pesto. I liked this one because of the heat provided by the chile. It freezes well because there is no cheese.
PESTO TIP: freeze pesto without the nuts and cheese and add those when you defrost it
2 cups packed cilantro, large stems removed
½ cup blanched almonds
¼ cup roughly chopped onion
1 rehydrated in hot water dried chile
¼ cup olive oil
Salt to taste
Place all ingredients in a suitable container and combine with immersion blender.
No immersion blender????? Ask for one for your next birthday or gift giving occasion!!! They are the best. You could also combine in a blender of food processor.
Grilled Chicken with Spicy Strawberry Sauce
Based on http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Pork-Tenderloin-with-Spicy-Strawberry-Sauce
4-6 boneless chicken thighs
2 T lime juice
2 T coarse-grain mustard
2 T olive oil
1 small onion, finely chopped
2 t garlic scapes, finely chopped or 2 cloves garlic
1 T Worcestershire sauce
Pinch of allspice and crushed red pepper
Coat chicken with lime juice, mustard and olive oil. Allow to marinade for up to one hour.
Grill chicken approx. 5 minutes per side. (I cheat and use the Foreman Grill, ALL the time).
In a sauce pan heat the oil, add the onion and garlic and cook 1 minute. Add Worcestershire, allspice, red pepper, and strawberry sauce (see link above). Simmer until sauce thickens, about 5 minutes. Keep warm and serve grilled chicken with sauce.
3 T red wine vinegar
2 T Dijon mustard
3 T strawberry sauce (see link above)
1 t pure maple syrup
2 T extra virgin olive oil
Salt and pepper to taste
Whisk all ingredients together. Keep extra in the refrigerator.