If you’re like me, summer hits and you’re searching for simple ideas for dinner. In my family we have soccer coming to a close, baseball games galore, one getting ready to head off to college, and the usual fly by the seat of our pants attitude. The amazing thing about summer is all of the fresh, beautiful produce. We have a wonderful Saturday farmers market, but you can find local produce at most grocery stores as well. I think the best way to plan for meals is to decide on one protein, and then pair it with all things fresh. Grilling is king in our house, and even if you’re working full time, it takes little prep to throw a meal together. I like to use the weekend to prep veggies and fruits. It does take a little effort, but you’ll be happy to have it ready to go on those busy nights. Clean and cut fresh fruits and vegetables and store them in containers and then all you have to do is pull them out to roast, steam, or serve raw. I even cut lettuce and put it in a large plastic bag with a paper towel and it stays fresh for 3-4 days. This weekend our protein of choice was chicken. I paired it with a simple caprese salad and roasted veggies. I’m sharing an awesome rub that can be used on many things and gives great flavor. We grilled whole chickens, but this can be adapted to chicken breasts to save time. The caprese salad consists of heirloom variety tomatoes, fresh mozzarella, and loads of fresh basil. Drizzle it with sweet aged balsamic and a generous amount of salt and pepper. My kids go crazy over this!! The veggies I used were broccoli and cauliflower. I tossed them in basil oil, and again salt and pepper. Regular olive oil can also be used! The veggies were roasted at 400 degrees for about 15 minutes, but check them often. They should get lovely crunchy little edges, but you never want them burnt or overcooked. Other than cooking the chicken, the sides took no more that 30 minutes from beginning to end! It was oh so easy, and oh so yummy!! Because we had a little extra time, I even made a simple strawberry shortcake, but I’ll share that recipe another day! Happy grilling and eating this week. If you have questions, let me know!! See the chicken rub below!! And that’s my dish!!
xoxo Deb
- 1 Tbsp Celery flakes
- 1 Tbsp Kosher salt
- 1 Tbsp Paprika
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Ground thyme
- 2 tsp ground sage
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp ground black pepper
- 1/2 tsp cayenne (I use 1/4)
- 1 Tbsp dried lemon peel
- I crush this all together with a mortar and pestle, but you can also use a spice grinder if you prefer. A good rub makes the chickens happy!!
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