There's something about the freshest ingredients that add so much depth and flavor to any recipe. My Aunt and Uncle in Connecticut have a beautiful and plentiful (knock on wood) vegetable garden and frequently cook with what crops up. I have been fortunate enough to try a few of their dishes and there's nothing like it. The closest I can get living in an apartment in Los Angeles is the Santa Monica Farmers' Market. I have written of its splendor before but I am continually amazed at how much buying food from a local farmers' market improves my dishes!! Last night was no exception. I bought asparagus, new potatoes, freshly cut herbs and strawberries (even though its not quite strawberry season). First of all, if you ever happen to be able to shop at a Los Angeles Farmers' Market and want the sweetest, best, (albeit expensive) strawberries buy them from Harry's Berry's. They are so sweet, they almost taste like they're coated in sugar.
For last night's dinner I tried two new interesting recipes along with one old reliable. The menu was:
Sweet Tomato Barbeque Chicken (for the hubby) and Sweet Tomato BBQ Salmon for me
Panko-Crusted Asparagus Spears
Herb New Potatoes
Crispy Peanut Butter Treats with Chocolate Chips
The Grilled BBQ Chicken/Salmon recipe I got from a magazine called Clean Eating, a magazine I'm tempted to subscribe to. The recipe has you make your own BBQ sauce, which I think really makes the dish special. I think I might use the bbq sauce recipe for other dishes in the future. The recipe is as follows:
Sauce:
1/4 cup no-salt-added tomato paste
3 tbsp balsamic vinegar (again I recommend Bistro Blends Heirloom Balsamic Vinegar)
2 tbsp pure maple syrup
2 tsp Worcestershire Sauce
1 clove garlic, minced
1 tsp onion powder
1/2 tsp sea salt
1/8 to 1/4 tsp red pepper flakes
2 tsp extra-virgin olive oil
In a med. saucepan, whisk together 1/2 cup water, tomato paste, vinegar, maple syrup, Worcestershire, garlic, onion powder, salt and pepper flakes. Bring sauce to a boil on med-high; continue boiling for 3 to 4 minutes or until mixture reduces to 1/2 cup. Remove from heat, stir in oil, divide sauce between 2 small bowls and let cool completely.
Chicken:
Sprinkle black pepper on both sides of boneless skinless chicken breasts. Place chicken on grill or grill pan and cook for 3 minutes on med-high. Flip chicken over, brush 2 tbsp sauce over top and cook for 3 minutes. Again flip chicken over, brush with 2 tbsp sauce and cook for 1 minute. Finally, flip chicken over and spoon remaining 1/4 cup sauce over top. Cook for 1 more minute or until no longer pink in center.
Image Courtesy of Clean Eating Magazine.
The Panko-Crusted Asparagus Spears recipe came from another magazine called Eating Well. Another mag I might subscribe to. Here's the recipe. A big hit. The one wonky ingredient you might have to go out an buy (besides the Panko) would be the white miso, but it lasts a long time and is used in a number of healthy recipes. Also, make sure you buy thick large asparagus spears. I bought the think ones and the tips burnt a little bit.
Image Courtesy of Eating Well
In an effort to eat cleaner and healthier I look to two books as excellent resources: Alicia Silverstone's The Kind Diet and The Skinny Bitch Ultimate Everyday Cookbook. While both books call for the reader to try to eliminate all meat, dairy and fish from their diets, its not that realistic in my household with a carnivorous husband. That said I still pull a number of great recipes from the books. The Crispy Peanut Butter Treats with Chocolate Chips recipe is originally from The Kind Diet and repeated again in the Skinny Bitch. It is a healthier way of making rice crispy treats and I think tastier too. I found the recipe on Rachel Ray's website, here.
image courtesy of Rachel Ray Show
