baby bok choy
FETTUCINE WITH GRILLED CHICKEN AND LEMON BASIL
1 lb. fettucine or pasta of your choice
3-4 boneless chicken breasts
¼ cup extra-virgin olive oil
1 package lemon basil, chopped or cut in chiffonade
Salt and freshly ground black pepper
Cook pasta and drain. Meanwhile, grill chicken breasts (which have been brushed with olive oil) and let rest 10 minutes. Cut chicken breast in ½” slices on the bias. Toss pasta with olive oil. Season with salt and pepper. Garnish with chopped lemon basil and serve immediately.
LEMON BASIL TAPENADE
This spread from the South of France is a natural on grilled bread or pizza, or as a stuffing for chicken breasts.
1 cup pitted black Niçoise or Kalamata olives
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped lemon basil
3 tablespoons chopped capers
2 teaspoons fresh lemon juice
Freshly ground pepper
Place olives, garlic, basil and capers in a food processor. Pulse a few times until the mixture becomes a rough paste. Place in mixing bowl and add lemon juice and pepper. May be stored in refrigerator up to one week. Bring to room temperature before serving.
Fennel apricot salad with fresh mint
3 tablespoons extra-virgin olive oil
juice of 1 lemon
2 tablespoons chopped fresh mint
2 tablespoons Blue Sky Ranch Avocado honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large fennel bulb, shaved very thin
1 cup green onions, diced very thin
3 apricots, thinly sliced
1. In a medium bowl, whisk together the oil, lemon juice, mint, honey, salt and pepper. Add the fennel and onion, and marinate at room temperature for at least 1 hour.
2. Just before serving, pit and thinly slice the apricots, and add them to the fennel and onions. Adjust the seasoning and serve.