Donna Walsifer
meal for a hot day
I'm now into my sixth week of recovery from hip surgery. The challenge has been not to overdo things such as bending more than 90 degrees and no heavy lifting to name a few. However, the challenge to find great meals using wonderful summertime ingredients has been the best way for me to pass the time.
Years ago, my husband gave me the cookbook, The Tra Vigne Cookbook - Seasons in the California Wine Country, by Michael Chiarello with Penelope Wisner. It's a seasonal cookbook broken down by ingredients. In the summer section, one of the ingredients chef Chiarello focuses on is corn. This weekend I made raw corn, arugula and pecorino salad with grilled chicken breast. What a delightful and light summertime meal this was.
Years ago, my husband gave me the cookbook, The Tra Vigne Cookbook - Seasons in the California Wine Country, by Michael Chiarello with Penelope Wisner. It's a seasonal cookbook broken down by ingredients. In the summer section, one of the ingredients chef Chiarello focuses on is corn. This weekend I made raw corn, arugula and pecorino salad with grilled chicken breast. What a delightful and light summertime meal this was.
I went to Pastosa in Manasquan for my chicken. On previous visits to Pastosa, I noticed they stock Bell and Evans poultry products. I find Bell and Evans chicken to be of high quality and it cooks up moist and tender every time. This recipe calls for bone in chicken breasts and Pastosa sold them for $5.99/lb. which is competitive with the large chain stores. I was running low on EVOO and also picked up a three liter tin of Italian olive oil for $22.99.
For my produce I headed over to Delicious Orchards in Colts Neck. Corn is 6 ears for $3.99 and baby arugula $8.99/lb. I also needed fresh oregano.
Although I didn't think I would need this herb in my garden this summer, because of this recipe I picked up a small plant at DO for $3.49 instead of just purchasing a small bunch.
The chicken was brushed with EVOO and seasoned with salt and pepper before going on the grilled. For the salad, there was a refreshing citrus vinaigrette that topped the peppery arugula and corn. It took about 45 minutes of prep and cook time to prepare this terrific summertime meal. The sweetness of the corn played off wonderfully with the arugula. Instead of using grated Pecorino Romano cheese, I used shavings of Parmesan Reggiano cheese, which is less salty than the Pecorino. All in all, both my husband and I enjoyed our light supper.
For my produce I headed over to Delicious Orchards in Colts Neck. Corn is 6 ears for $3.99 and baby arugula $8.99/lb. I also needed fresh oregano.
Although I didn't think I would need this herb in my garden this summer, because of this recipe I picked up a small plant at DO for $3.49 instead of just purchasing a small bunch.
The chicken was brushed with EVOO and seasoned with salt and pepper before going on the grilled. For the salad, there was a refreshing citrus vinaigrette that topped the peppery arugula and corn. It took about 45 minutes of prep and cook time to prepare this terrific summertime meal. The sweetness of the corn played off wonderfully with the arugula. Instead of using grated Pecorino Romano cheese, I used shavings of Parmesan Reggiano cheese, which is less salty than the Pecorino. All in all, both my husband and I enjoyed our light supper.