Sunday, May 6, 2012

Garden Inspired Spring Meal

I harvested radishes, asparagus, lettuce, spring onions, and herbs dill, cilantro, parsley, and oregano for a weekend meal.

Garlic, Oregano,Chopped Spring Onion Leaves, and Container Citrus for a Vinaigrette

Vinaigrette (Lemon Juice, Garlic, Herbs, Salt and Pepper, Mustard and Olive Oil)
Blanched Asparagus

I blanched the asparagus in boiling water, moved to iced water to stop cooking, and set aside to dry.

Disappointing to learn that the purple color dissolves in water.

Same thing happens with the purple string beans and the purple color of scarlet runner beans.  It's because the anthocyanins that give them the purple/red color are water soluable, so disappear when boiled.

Reheated in olive oil, seasoned and served when the chicken was ready.

Chicken Thighs Sauteed in Butter, with Preserved Tomatoes

2011 Preserved Tomatoes

Seared the chicken in butter, covered in a quart of preserved tomatoes from the 2011 harvest, and finished in the oven for a 1/2 hour or so.


Salad from the garden.

Pre-Dinner Cocktail

Ready to Serve

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