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Menu Plan for Summer I: Week 7, Day 4
Grilled Chicken Tarragon
Quinoa and Avocado Salad
Tomato Garlic Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Avocados have been so cheap and plentiful this summer that we are eating more of them then usual. I added one to the quinoa, with a bit of vinaigrette, making an impromptu, warm salad. Any Clafoutis left?
Grilled Tarragon Chicken Breasts
Total time: 30 minutes
Tarragon is a great herb for chicken, and a classic pairing in French cuisine. When basting with a marinade, stop about 5 minutes before taking the meat off the heat, and turn the meat a final time to make certain the marinade is cooked.
Ingredients:
- 2 chicken breasts, boneless, skinless
- 1 tbs snipped fresh chives substitute 1 tsp dried
- 2 tbs snipped fresh tarragon substitute 2 tsp dried
- 2 tbs Dijon-style mustard
- 2 tbs tarragon white wine vinegar
- 1 tbs olive oil
- 1 tbs honey
Instructions:
- Mix all ingredients except chicken, whisking well.
- Pour over chicken and let marinate 10 - 15 minutes.
- Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with marinade.
- OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done, basting with marinade. Serve.
Quinoa and Avocado Salad
Total time: 20 minutes
Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. The avocado adds a creamy, luscious, element to the quinoa, (even if the color was a little strange). You can substitute Basmati or Jasmine rice.
Ingredients:
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 1 avocado
- 1 tbs fresh, snipped chives
- Vinaigrette
- 2 tsp Dijon-style mustard
- 2 tsp tarragon white wine vinegar
- 2 tsp lemon juice
- 2 tbs salad olive oil
Instructions:
- Combine quinoa and stock in small saucepan.
- Cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
- Uncover, fluff with a fork and allow to cool for a few minutes (or longer).
- Cut avocado, remove pit and slice. Cut the slices in half.
- Snip chives.
- Make vinaigrette: Put all ingredients into a small bowl and whisk well to combine.
- Add vinaigrette and chives to the avocado and stir gently.
- Add avocado to quinoa, stir to combine and serve.
Tomato Garlic Salad
Total time: 10 minutes
I prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work. I make it on Sunday, we have some every night and I just add more tomatoes to it all week as they ripen, - starting fresh whenever we finish it all...
Ingredients:
- 1/2 cup (3oz, 90gr) red cherry tomatoes
- 1/2 cup (3oz, 90gr) yellow cherry tomatoes - or all red
- 1 tbs fresh basil, snipped
- 1 tbs fresh chives, snipped
- 3 cloves garlic
- 2 tbs salad olive oil
- 1/4 - 1/2 tsp salt - sea salt if you have it.
Instructions:
- Finely mince garlic.
- Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes.
- Cut tomatoes in half (that was tough).
- Snip herbs.
- Add both to garlic oil and sprinkle with salt. Stir gently.
- This is good today, better tomorrow.
Cooking schedule: 30 minutes |
Add herbs, salt to tomatoes, stir |
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