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View Diary: What's For Dinner? v7.48: Early Summer's Bounty-Fresh Herbs (38 comments)

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  •  grilled chicken (5+ / 0-)

    I had originally been thinking Thai, but my husband gets on an airplane tomorrow, and he was concerned that to much spice might cause issues.

    So, I marinated chicken breasts in a lemon, garlic & herb blend for 3 hours, then grilled them.  This was paired with coleslaw, made with shredded Savoy cabbage mixed into broccoli slaw mix and dressing.  

    For dessert, I decided to use up the rhubarb from the farmers market and made a sauce for angel food cake.  Browned butter, raw sugar & rhubarb, cooked for about 5 minutes in a skillet, then vanilla extract added just after turning off the heat.  

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