To Good Not To Share

A special Chef from Nashville, Tennessee.

I love her recipes

and this is too good not to share.

My herbs are wonderful this Spring

and Thyme getting ready to use you....

 

 

 

good food matters: Fresh and simple tastes, recipes and stories from Chef Nancy Vienneau

 

May 19th, 2013

Grilled Lemon-Thyme Chicken Salad, and we’re headed for Rome

A cool, wet spring has made it positively lush in our little part of the world. Our backyard is a crazy jungle of vines, great leafed-out maples and catalpas, a plum tree dripping with the promise of a bountiful harvest. We’ve got knock-out roses living up to their name in a riot of red. Fragrant peony blossoms so huge they’ve tumbled over, spilling their petals onto the stone patio.
Perennial herbs, my kitchen delight—sage, rosemary, oregano, thyme—are all in profuse bloom too. In our garden, early crops of lettuces, spinach, arugula, scallions, and sugar snaps have taken hold.

It’s been a beautiful time of year, so alive, so fleeting, that I’ve stopped to soak up whenever I could–before summer’s heat sets in.
It hasn’t been as easy as other years; commitments of work, travel, family, community have had our household on the move. Trust me, this is not a complaint. It’s simply how this cycle in life is spinning right now.
I do have some exciting pieces of news to share.
This week, I am happy to report, I clicked “SEND” and my cookbook manuscript whooshed off to the publisher.
Another step, complete. I will keep you posted as the process continues to unfold.
Next week, Bill and I leave for Rome. Fourteen days on an adventure that has little construct! It is rather unlike our other trips, where we’ve had A Plan. This time, we are surrendering to the moment, and we’ll see where it takes us. In a city steeped in history, the arts, cuisine, we’ll have no shortage of things to explore and experience.
What we do know: We have American friends, living there since 2008, with whom we’ll be staying. So, we have a most hospitable base of operations.
And, I will meet Rachel–food writer extraordinaire, Roman resident of nine years, creator of racheleats, –”in real life” as I used say as a child. We’ve come to know each other through our respective blogs. Now, we get the chance to expand that friendship. The world is an amazing place, isn’t it?

Before I start packing for the Eternal City, I want to share a recipe that you might enjoy making for a picnic. In the States, Memorial Day is coming up–when many of us fire up the grill and indulge in those fleeting tastes of spring–and harbingers of summer.
The inspiration for this dish comes from Cooking Light, the food magazine devoted to healthy delicious eating. The folks at CL have invited me to be a part of their blogging community, and as our philosophies about food and health align, I am pleased to join.
The recipe uses ingredients of the season, many flourishing in my garden: sugar snaps, spinach, green garlic, and thyme.

The success of this dish relies on a wealth of fresh lemon juice and thyme leaves, which both marinate the chicken, and infuse the vinaigrette. Don’t skimp! It doesn’t take long for the lemon and herb to permeate the meat. It’s pretty easy to place the breasts into a ziplock bag, add the marinade, swish, seal, and refrigerate—for about an hour.

After a sear on the grill, that juicy chicken gets sliced, then tossed with baby spinach, yellow bell peppers and sugar snap peas. A pour of vinaigrette brings together simple vibrant tastes, appealing colors, and a harmony of textures. If you want to bulk it up a bit for a crowd, as I did for our Third Thursday Potluck, add some mezze penne–a smaller ridged pasta.
When I return from this adventure, I’m sure I’ll have some good food tales to tell. Stay tuned! If you have a Roman Tip to share—something you deem a “Can’t Miss”—art, food, culture, anything!–please let me know in the comments below.
Ciao!

GRILLED LEMON THYME CHICKEN SALAD
adapted from Cooking Light
Marinade for Chicken:
3/4 cup fresh squeezed lemon juice (3-4 large lemons, 6-8 small lemons)
1/4 cup extra virgin olive oil
zest from 1 large lemon
2 heaping tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
3.5 lbs boneless chicken breasts (6-8 pieces)
Other Salad Ingredients:
1 lb. sugar snap peas
1 lb. yellow and orange bell peppers
1 1/2 cups dry penne pasta
1 lb. baby spinach

Lemon-Thyme Vinaigrette
1/3 cup fresh lemon juice
1 clove roasted garlic
1 tablespoon fresh thyme
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil
METHOD:
Place marinade ingredients into a bowl and whisk well. Place chicken breasts into a one gallon ziplock bag. Pour in marinade, swishing it around to coat all of the pieces.
Seal and refrigerate for one hour. Don’t marinate more than an hour—the acid in the lemon will “cook” the meat.
Prepare grill.
Remove chicken from the ziplock bag, discarding marinade.
When coals are ashen, place the chicken onto the grill. Cook approximately 7 minutes per side, or until done.
Cook penne pasta according to package directions in lightly salted water. Drain well. Place in large bowl and toss with 1 tablespoon olive oil.
Heat a large skillet. Add one tablespoon olive oil. Saute sugar snap peas, in batches, until bright green–about two minutes.
Place in large bowl with penne.
Saute julienned bell pepper strips until caramelized–or–if using baby sweet bells, place them in the skillet whole and let them char on all sides. Remove and cut into julienned strips when cool. Add strips to large bowl with penne and sugar snaps.
Slice chicken breasts into 1/4″ thick strips.
Make Lemon-Thyme Vinaigrette: Place all ingredients in a blender and mix until emulsified, or place ingredients in a small bowl and use an immersion blender to mix.
ASSEMBLY
Place spinach leaves in a large mixing bowl. Add penne, sugar snaps, sweet yellow bell pepper strips, and grilled chicken strips.
Pour lemon-thyme vinaigrette over the ingredients and toss well so that all of the salad elements are lightly coated with dressing.
Mound in a salad bowl. Garnish with lemon twists and fresh thyme, if desired.
Serves 10

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