Last night I wanted a simple dinner. I had some chicken cutlets (free range, anitbiotic free brand as always). I sliced and pounded them thin. I took out the bunch of basil I got at the farm, cleaned it in my salad spinner, threw it in my mini food processor and pureed. Then made a quick italian style vinagrette in a dijon mustard bottle. 3 parts extra virgin olive oil to 1 part of my fabulous JD farms balsamic. Added some basil puree and chopped garlic and italian seasoning. Marinated the cutlets in there for about 1/2 hour. Then took out my grill pan. Preheated it to high. Grilled them about 2 minutes on each side, till done.
Then went into my organic mesclun greens bag (from Ramsey farms on Sunday), rinsed those in the salad spinner, put in a bowl with chopped red onion, yellow plum tomatoes , some chopped organic baby spinach and grilled mushrooms.
Saved some of the vinagrette for the salad with an additional drizzle of balsamic. Have to say , it was a quick, healthy dinner. If you're vegan do the same thing with sliced portabella mushrooms
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