“The evidence is overwhelming at this point.  You eat more plants, you eat less other stuff, you live longer.” – Mark Bittman

Hi everyone,

So I have a confession……I have a love/hate relationship with salads. I always feel great during and after I have eaten them but when I am looking at a menu I am drawn to the things with sauces and somewhat more fattening delicacies, however, Raising the Salad Bar is a book filled with wonderful and exciting salad recipes.  The best thing is that they are fairly simple and can be put together in no time at all.  I selected this beautiful provencal chicken salad mostly because of the colours (okay guilty, I look at the pictures to decide if I am going to cook something).

This simple, light and easy menu is a must try for these warm summer nights.

Until next week,

From my table to yours with love!

Provencal Chicken Salad with Roasted Peppers and Artichokes

A salad to which you can add almost anything you like.

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Ingredients Method Notes

Ingredients

  

• 1/2 c sun-dried tomatoes
• 1 can artichoke hearts
• 4 boneless chicken breast halves
• salt & pepper
• 1 roasted capsicum skinned and cut into strips
• 1/2 c pitted green olives sliced lengthwise into quarters
• 3 tbsp minced parsley
• 4 c mixed baby lettuce greens washed and dried
• 2 tbsp red wine vinegar
• 2 tsp dijon mustard
• 1/2 tsp minced garlic
• 6 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• pepper

Method

 

1. Place sun-dried tomatoes in a small bowl and cover with boiling water. Let rest until softened, about 10 - 15 minutes. Drain tomatoes and mince them. Rinse the artichoke hearts and cut into quarters, then pat dry.
2. Preheat a stovetop grill pan, outdoor grill or skillet over medium-high heat. Remove tenderloins from the chicken breasts and pound the chicken to an even thickness .Season with salt and pepper. Oil the grill and either grill or pan fry the chicken 4 or 5 minutes on each side until just cooked. When cool enough to handle, slice into ½ inch wide strips.
3. In a large . bowl, combine the chicken, sun-dried tomatoes, roasted pepper, artichoke hearts olives and parsley.
4. To make the dressing, in a small bowl, whisk all of the dressing ingredients; season with pepper. Before serving, whisk dressing again and combine with the chicken salad.
5. To serve, place baby greens on a platter and top with the chicken salad or serve on individual plates.

Notes

Source: Raising the Salad Bar by Catherine Walthers

Fresh Fruit Shortcakes

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Ingredients Method Notes

Ingredients

  

• 2 c plain flour
• 185 g butter
• 1/2 c icing sugar
• egg yolk
• 300 ml thickened cream
• 1 tbsp grand marnier
• 1 tsp grated orange rind
• seasonal fruit

Method

 

1. Sift flour into bowl, rub in cold chopped butter, mix in sifted icing sugar, egg yolk and 2 tbsp of the cream; mix to a soft dough. Knead lightly until smooth, cover, refrigerate 30 minutes.
2. Divide mixture evenly into 8; roll out each piece to 8cm circle. Pinch a decorative edge with floured fingers. Place shortcakes on lightly greased oven trays; bake them in a moderate oven 20 minutes or until pale golden brown.
3. Beat remaining cream until soft peaks form, stir in Grand Marnier and orange rind. Top shortcakes with cream then fruit of your choice.

Notes

Source: Women's Weekly Light and Luscious Summertime Cookbook