03-30-2005, 01:47 PM
1 (10 ounce) chicken breast
4 cups mixed leaf greens (3 types)
6 ounces garden salsa, recipe follows
Preheat oven to 375 degrees F.
Mark chicken breast on grill, finish in oven for 20 minutes.
Toss the mixed greens with 4 ounces garden salsa. Place mixed greens on a dinner plate top with chicken breast. Finish with 2 ounces of salsa and place grilled potatoes around outside of plate.
Grilled Potatoes
4 potatoes
1 tablespoon butter
Olive oil
Salt and pepper
Preheat oven to 375 degrees F. Clean and butter whole potatoes, bake until soft, about 1 hour. Cut cooked potatoes in quarters, toss in oil and season with salt and pepper. Chill until ready to use. Yield: 1 serving
Garden Salsa
1 cup rice wine vinegar
3 cups olive oil
5 cups diced yellow squash
8 cups tomatoes, diced fine
2 1/2 cups red onion, diced fine
1 cucumber, peeled and seeded, diced fine
1 cup red pepper, diced fine
2 tablespoons cracked black pepper
4 tablespoons fresh basil
Salt, to taste
Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use.
Yield: 12 cups
4 cups mixed leaf greens (3 types)
6 ounces garden salsa, recipe follows
Preheat oven to 375 degrees F.
Mark chicken breast on grill, finish in oven for 20 minutes.
Toss the mixed greens with 4 ounces garden salsa. Place mixed greens on a dinner plate top with chicken breast. Finish with 2 ounces of salsa and place grilled potatoes around outside of plate.
Grilled Potatoes
4 potatoes
1 tablespoon butter
Olive oil
Salt and pepper
Preheat oven to 375 degrees F. Clean and butter whole potatoes, bake until soft, about 1 hour. Cut cooked potatoes in quarters, toss in oil and season with salt and pepper. Chill until ready to use. Yield: 1 serving
Garden Salsa
1 cup rice wine vinegar
3 cups olive oil
5 cups diced yellow squash
8 cups tomatoes, diced fine
2 1/2 cups red onion, diced fine
1 cucumber, peeled and seeded, diced fine
1 cup red pepper, diced fine
2 tablespoons cracked black pepper
4 tablespoons fresh basil
Salt, to taste
Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use.
Yield: 12 cups