Wednesday, July 21, 2010

Grilled Chicken with Matching Vinaigrette

It works to have Tuesday’s menu always be grilled chicken, salad, and nice crunchy bread. It’s CSA pick up day and we are usually ooh and ahhing over our share, trying to clean and store everything, and get dinner on the table all at the same time, right around 5:30. But I wanted to try and at least make it interesting every once in awhile. Yesterday I found a marinade I had never made and tried making vinaigrette using the same flavors. It was fun and still chaotic.

Tuesday Menu – Australian Grilled Chicken, Salad, Crunchy Dinner Rolls
Farm Share Produce – Bell Peppers, Carrots, Cucumbers, Salad Mix, Basil
Other Local Produce – Garlic, Scallions, Tomatoes (from the garden)

Australian Grilled Chicken
Based on

1 ½ T reduced sodium soy sauce
1 T honey
1-2 t grated fresh ginger
½ T mirin
1/8 t five spice powder
1 clove garlic, grated
1 T olive oil

Mix all ingredients and marinade for up to 2 hours with 3-4 chicken breasts. Grill.

Australian Vinaigrette

½ t grated fresh ginger
1 clove garlic, grated
2 t sesame oil
2 t lime juice
Pinch red crushed pepper
Pinch salt
1 T soy sauce
1 ½ t whole grain mustard
3 T balsamic vinegar
1/3 cup extra virgin olive oil

Combine ingredients.

I just realized the other fun advantage to this menu every Tuesday is the salad allows for a sampling of all the great stuff we just got in our CSA. Last night we got to sample the bell peppers, carrots, cucumbers, and basil. The salad mix is gone!

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