Dinner then CHOP it.
I tend to hoard my little meals, share them with those physically present and then regale the fine evening to friends and leave them without the resources to replicate the noshing session. A good friend I am, a good friend indeed.
To make an effort at being a good friend, transparent with my cast iron habits and a consistent digital contributor I thought I would share my birthday weekend and hope that you make pull a few tips from the very simple dinner and following lunch that my friend Sam and I shared.
I am dropping names here, as the backlash from Tarin about my recipe hoarding resonated with me yesterday after a relaxing low key Birthday Saturday with Sam out in Jamesport. Oh hey, I am 26 now by the way. Digitally, this seems still quite green, but I must tell you I have crossed over and I can feel it.
On to the food.
Even if you cannot hop in the car and head to the country, picture your veggie buying experience like it is a trip to a farmstand. Grab what looks delightful, dress it up simply and fabulously later. This is one of my core philosophies when making dinner. Yes, I know it is easy for me to go with it, but some of my favorite meals have been jazzed up veggies that make you feel like you are at a roadside farmstand.
What does this meal entail?
A head of broccoli
Summer Squash
Zucchini
Organic boneless, skinless chicken breast.
Lemons
a few cloves of garlic
a small handful of capers
salt/pepper/extra virgin olive oil.
In addition to this easy diddy we made our favorite juicy tomato, local MOZZ and cucumber salad with a bottomless bowl of -Greens-. My favorite, dressed simply in the Katzie Dressing: Juice of a lemon, salt, pepper, one garlic clove and olive oil. No, I did not reinvent the wheel here.
Chicken and Broccoli on top of Zucchini Ribbons
Butterfly the chicken breast and place to lemon slices inside of each breast.
Season with salt and pepper, or go vintage with some Lemon Pepper Seasoning
Cut Broccoli florets from the head
Peel three cloves of garlic.
Heat your cast iron skillet and add 2T of olive oil. Place breasts face down in the pan and scatter broccoli florets around.
Allow to sear for five minutes.
-In the Meantime-
Using a veggie peeler, peel the zucchini and summer squash into ribbons. A very easy trick.
Make the Katzie Dressing with the juice of a lemon, a garlic clove pressed, salt and pepper. Then take a small handful of capers, rinse and chop fine. Whisk this dressing together and hand toss the ribbons. Place the ribbons down the center of your serving platter.
Turn your chicken breasts and broccoli (they should have a great sear)
Cover you cast iron with an inverted saute pan of the same size.
Continue cooking, about another five minutes.
Place chicken on top of raw zucchini ribbons and scatter broccoli.
Finish with some lemon and olive oil and a spritz of finishing salt.
Now that was easy.
Lunch the following day?
Save your additional chicken breast(s), broccoli and zucchini together in a ziploc bag.
The follwing day do a fine chop of the entire bag, chop andy remaining tomato mozz you make have.
Finely chop romaine, and or spinach (greens)
Place everything in a large bowl. Season with salt, pepper, a squeeze of fresh lemon and balsamic and a drizzle of olive oil
Mix together WELL (I reccomend with a pair of tongs)
Best way to make the best chopped salad.
Enjoy.
