Summer Produce

Photography is therapy for me. Even if it is just photos of the summer produce in my kitchen....

Or my lunch...

I had quite the roller coaster morning that led up to my photo-therapy. But God is faithful and gracious, and it's all good now. :o) Add to all this summer produce a really good work out (which always increases me desire for healthful foods. Forget the fact that my breakfast today was a few spoonfuls of pudding before flying out the door once said roller coaster had begun... But I digress), and you get this very yummy

Cucumber Salad

Basically, I cut up 2 beautiful tomatoes I snagged on our recent trip to Whole Foods, 1 good size cucumber, and enough red onion to make me happy. I mixed it all together in a big bowl, and gave it a few good shakes of Italian dressing. Now it sits, marinading until dinner, where it will be the perfect side to some grilled chicken. Yum! Happy summer produce!

Lemon Garlic Chicken with Roasted Asparagus

Tonight, we had 2 of my favorite dinner stars: a wonderfully marinated grilled chicken and roasted asparagus. The chicken was cooked on a cast iron grill pan after marinating for 18 or so hours in the fridge, and the asparagus was roasted with some olive oil and dusted with the perfect amout of salt and pepper. YUM!

While I'm sure you have your own fabulous versions of these staples, here's how I made mine.

Lemon Garlic Chicken:

• 
  
  2 lemons
• 
  
  3 cloves of garlic, minced
• 
  
  some olive oil
• 
  
  some salt
• 
  
  some pepper
• 
  
  chicken breasts

I made 3 chicken breasts using this marinade. 2 to eat tonight and 1 to cut up and use in a salad tomorrow.

Basically, I squeezed the juice from the 2 lemons into a gallon size ziploc. I added some olive oil (probably about 1/4 cup, maybe less) and the 3 cloves of garlic I minced in the garlic press.

Then, I rubbed the chicken down with some salt and pepper, added it to the ziploc, swooshed it around and left it in the fridge for a very long time (4 hours is probably plenty, but I made this last night since I work all day).

Then I sauted the chicken breasts in a regular skillet (discarding the extra marinade), covered, until *almost* done. At this point, I switched to the cast iron grill pan to finish, giving the chicken those wonderful grill marks. Voila!

And as for this little treasure:

When making pasta or rice, I steam my veggies (so I can steal their nutrient rich water to cook the said pasta or rice in), but my favorite way to eat asparagus is roasted. You too? :o)

Roasted Asparagus:

Break off the ends of your asparagus (each stalk will have a natural break point if you just bend it). Place the asparagus in a single layer on a baking sheet (if you've got one with edges, that's best, as sometimes mine like to roll off the flat baking sheets). Drizzle with olive oil (or use your handy Orka mister) and roll the asparagus to make sure they're evenly covered.

Sprinkle some salt and pepper on them (to taste - I use sea salt) and roast in the oven at 400 degrees for thick stalks, 375 for thin stalks, for about 8 minutes, checking often to see if they are done.

When you remove from the oven, if you so desire (I did), sprinkle very lightly with grated parmesean.

Serve to a happy hubby and enjoy!

Dinner

is served.















Would you like the recipe for some Smashed Potatoes?

• 
  
  As many potatoes as you would like to serve
• olive oil
• herbs

So easy: Boil the potatoes until they're tender enough to easily stick a fork into. Remove from water and dry. Sprinkle some olive oil on a baking sheet and place the potatoes upon it. Using a potato masher (or a fork), gently smash the potatoes. Brush olive oil on the tops of them, and top with your favorite herbs! (I usually start with some salt & pepper, and then I add some rosemary or thyme)
Stick your smashed potatoes in the over (400-425) for 15-20 minutes, until they are golden. They will be the perfect combination of crispy and tender. Yum!
And how about that recipe for some yummy Dinner Rolls?

• 1 1/2 cups warm water
• 2 Tbsp. sugar
• 1 Tbsp yeast
• 2 Tbsp. oil
• 1 tsp. salt
• 4 cups flour (give or take) - either all purpose or bread

Combine the warm water, yeast, and sugar in a large bowl and let proof 10 minutes until frothy (think cappuccino). Then, stir in your oil, salt, and flour (1 cup at a time). Turn dough out onto a floured surface and knead, continuing to add flour (even if it's more than 4 cups) until the dough is smooth, but not sticky. Place dough in an oiled bowl, turn the dough to coat it, cover, and let rise for about 1 hour (until it doubles in size).
Divide dough into 12 "equal" (I'm terrible at that game - see the evidence in the above photo) pieces and shape into balls. Place on a cookie sheet and let rise another 30-40 minutes. Bake 20-25 minutes at 400 degrees. It's a great, simple, vegan compliment to a hearty meal!
Alright, I've got a date with my fiance for popsicles, an evening walk, and fireflies. Does life get any better?