Suppertime was creeping closer, and I didn't have a plan. Instead of freaking out I just slowed down and decided to see what I could do with what I had. I figured I'd listen carefully and let the food speak to me. Fresh lettuce from the garden begged to be thrown into a salad - our first spoils from my tiny little garden plot. I'll spare you the details of what went into everything (unless you want to know, then by all means, ask), and just tell you that it was delicious. I need to listen to the food more often.
Oh I have to ask:) I love grapes in salad so that looks fab! The sauce on ‘chicken’? looks very good so fill me in and anything I can do with pasta is a big help. I am not a pasta person but my crew loves it so I am always looking for ideas for their sakes!
Salad made with lettuce from the garden, onions, bacon, and blueberries, with a dressing made with EVOO (that’s olive oil y’all), balsamic vinegar, dijon mustard, basil, salt & pepper.
Grilled chicken that was marinated with EVOO, white wine vinegar, dijon mustard and basil.
And pasta, tossed with EVOO (come on, it’s good for you!), basil, bacon, salt & pepper. I didn’t put a lot of bold flavours in the pasta since I wanted the chicken and salad to get more attention.
Clay thought the chicken was great, the kids were pretty unimpressed by everything, and I loved every bite 🙂