Jeffrey’s cousin, Jill, came to visit Houston for the weekend and stayed for Sunday night dinner. We had pan seared chicken with polenta cakes and a summer no-lettuce salad. Here’s how it breaks down:
Summer No-Lettuce Salad
After eating salads all week long, sometimes I like a no-lettuce salad. This is one of my favorites for summertime. Crunchy, colorful and delicious. For bonus points, buy all your ingredients local.
Ingredients:
4 ears corn on the cob
bundle fresh green beans
1/3 red onion
teaspoon sugar
tablespoon olive oil
sea salt, pepper
Instructions:
Boil the corn until kernels are soft when poked with knife. Blanch them in water to stop from cooking and to hold the bright color. Cut corn off of cobs into big bowl.
In same boiling water, place green beans and let cook until soft. Blanch in water, cut ends, and cut beans into thirds. Place in bowl with corn.
Chop 1/3 red onion and add to bowl.
In a small bowl, combine sugar, olive oil, salt and pepper and mix together. Add to top of vegetables and toss. Chill in refrigerator for a few hours.
Pan seared Chicken with Tomatoes and Basil
Ingredients:
6 pieces thinly sliced chicken breasts
3 garlic cloves
few basil leaves
Juice from one lemon
olive oil
1.5 large tomatoes
salt and pepper
Instructions:
Marinate chicken in olive oil, garlic, lemon juice, salt and pepper. Let sit in refrigerator for a few hours.
On stovetop, cook chicken on both sides, then add tomatoes and basil and cook together for a few minutes. We served with polenta slices.
Lily is glad Jill came to visit us too!
i definitely agree with your like of no-lettuce salads. and any salad with crunchy corn automatically goes to the next level.