Using the season's freshest produce, I whipped together a flavorful, colorful Spring time dinner. First, I started with a tomato and mozzarella salad.
Tomato and Mozzarella Salad with Basil Dressing
- 1 large, ripe tomato
- 1 ball fresh mozzarella cheese
- 1/4 cup basil leafs
- 1/4 cup extra virgin olive oil
- 2 T balsamic vinegar
- 1/4 tsp kosher salt
- 1 pinch black pepper
Slice tomato and mozzarella and arrange on platter. Drizzle with 1/2 of dressing, reserving second half for asparagus, and serve.
- 4 chicken breast halves
- 1/3 cup bottled Italian dressing
- 1/3 cup soy sauce
- 2 T lemon juice
- 3 T sesame seeds
- 1 tsp ginger
- 2 cloves of garlic, minced
Heat grill to medium high heat, 375 degrees, for 10 minutes. Clean grill and add chicken. Grill for 7 minutes, then flip.
Grill second side of chicken for about 7 minutes longer, until internal temperature reached 160 degrees. Remove from grill, tent with foil, and rest for 10 minutes before serving. While resting, grill asparagus.
Italian Marinated Grilled Asparagus
- 1/2 of basil dressing from Tomato and Mozzarella salad
- 1 bunch of asparagus
- Grill pan
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