I had the following vegetables from the box: Swiss Chard,
Leek, Purple Potatoes
Washed, cleaned and cut all vegetables in similar size and
blenched them until slight soft. Left them cool.
Marinated chicken with mustard, Herbs de Provence, salt and
pepper, lemon zest and roasted for about 45minutes (450F) until chicken was
brown and the potatoes slightly soft. Left them cool.
Cut all vegetables (added one apple and one bell pepper for color and bite) and chicken in mouth-sized pieces and
mixed them with a vinaigrette (any
mustard, any vinegar, any oil, salt, pepper, any additional spices like paprika
or curry can be added).
Served cold.
Swiss Chard: high in vitamins A, K and C … and they have
nothing to do with Switzerland (like Swiss Cheese!).
Leek is related to onion and garlic, and was used in ancient
Egypt.
Purple Potatoes: native to Peru and Bolivia
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