The moment we've all been waiting for is here. Windows are down, the swimsuits are ready, and the sunscreen has been applied. It’s SUMMER y’all!
Yeah, yeah, it may have snowed last weekend in the Sierras but I'm fairly certain that was nature's last attempt to keep California drought free. We'll see if it worked. Ever since I was a kid I've been on drought watch so it's rather peculiar to say it's over!
But summer, sun, and all things hot. With Farmer's Markets in full swing, ripe with summer's most delicious bounty of stone fruits, now is the time to make the freshest of fresh meals. I miss my friendly vendors at Pike Place Market and post-church, Sunday Ballard Farmer's Market in Seattle, but a close third is the Lake Merritt Farmer’s Market, in Oakland. My sweet find of english sweet peas induced a foray into buying all of the verdant veggies: baby kale, english peas, and asparagus.
This salad is so easy, kid approved, and has a good kick of nutrients to boot. Give it a try today.
- 6 cups baby kale
- 1 lb asparagus
- 1 cup English sweet peas, minus the pod
- ½ lemon, juiced
- 2 T olive oil, separated; or just enough to dress (not drown) your greens
- 2-4 chicken breasts (or a rotisserie chicken)
- Salt and pepper to taste
Roast, grill, steam or sauté:
1 lb asparagus
1 cup English sweet peas, minus the pod
Grill or roast
2 chicken breasts, preferably marinated in lemon juice for 10 min.
I grilled the asparagus and peas by wrapping them in foil with a bit of olive oil and salt. I then put them on a hot grill for about 15 minutes. You could also roast them in the oven at 400 degrees for the same amount of time. I had a roast chicken, however, an easy way to make chicken is to let it sit in lemon juice, salt and pepper, a minimum of 5 minutes per side. Grill or roast.
While you’re cooking the asparagus and peas, massage the kale with the lemon, s+p, and olive oil. Once the veggies are done, toss together with the kale and chicken. Could be topped with shaved Parmesan and pine nuts or almonds.