Summer Eatin'

It's Almost Too Simple to Post About

Leftover Summer Chicken Salad

I haven't posted in quite some time.  For myself, much like everyone else in New England, when summer comes, almost all my other responsibilities come to a screeching halt. I'm lucky enough to work a job that allows me afternoons to sit by the pool, or drop by the beach.  Sometimes I'm not sure how I make it day to day (total sarcasm).  

It's because of this that I rarely post, but it's also the fact that my meals seem to become extremely simplified in the summer.  I stop by the same Spring Brook Farm farm stand every ride home from my mother's pool, pick up my produce for the next few days, and head home to decide what I'm going to make.  Protein, vegetable, complex carb, and then most likely grill.  I'm not losing time in my kitchen, and everything tastes so simple and fresh.  I also get to use every little bit of produce in my fridge, and whatever protein I already have cooked.  I'm a simple girl in summer, no frills, just fresh food and grills.

Chicken Salad

4 oz. chicken, grilled or broiled, sliced

1/2 Cucumber, peeled and quartered

1/2 Tomato, diced

1/2 Yellow pepper, diced

2 C. lettuce or spinach or green of your choice

1 tsp. Olive oil

Salt and pepper to taste 

Now, here's where it gets really complicated.  Put it on a plate.  

Yup, that's why most of the time it's just hard for me to blog about food in the summer.  Why go and mess a good thing up.  The most complicated this can get is marinating or boiling the chicken with some salt, pepper, garlic powder, red pepper flakes, and chicken stock.  Why not just enjoy the amazing food that is summer produce???

Spinach Citrus Salad

This Spinach Citrus Salad is a dish that I like to prepare when I'm eating a protein that is fairly heavy in comparison, and when I want something to really clean my palate after the dish.  Whereas most people like to eat salad prior to their main dish, this is a salad I like to finish of with because of how light it is, and also because of how sweet and fresh it tastes.  

Ingredients:

3 c. Baby spinach
1 Grapefruit, segmented
1 Orange, segmented
Zest of one orange
Zest of one lemon
2 tbsp. Pecans
Salt and pepper to taste
2 tbsp. Olive oil
2 tbsp. Balsamic vinegar

In a large bowl combine the spinach, grapefruit, orange, and the zest of half of the lemon, and half of the orange, and top with pecans.  When you segment the fruit, use the remainder of the juices for the dressing.  In a separate small bowl with these fruit juices, zest the remainder of the lemon and orange, and the balsamic vinegar.  Whisk together all the ingredients, and slowly add the olive oil while whisking the mixture so you emulsify the liquids.  Add salt and pepper to taste.  Toss the dressing with the salad immediately before serving.