Despite the dozens of things I have to get done before the school year is over, I had all of the ingredients I needed for the Food Matters Project assignment this week...and we have to eat, right?!? I may as well cook with a purpose. So, tonight, after a much needed stroll on the beach, I came home and whipped up my version of Bittman's Mexican-Style Fruit Salad with Grilled or Broiled Fish.
The recipe was selected by Sarah of Food and Fredrick. Click here for what our week's hostess created in her kitchen. And to see what the other bloggers cooked and blogged, click here and look in the comments section.
Chicken, rubbed with minced garlic and sprinkled with fresh dill, freshly ground pink Himalaya salt and flower pepper, broiled in the oven.
While the chicken cooks, make a fruit salsa: diced fresh mangoes; cubed, peeled kiwi; sliced strawberries; whole blackberries; lemon juice; chopped cilantro and parsley; paprika; and a splash of olive oil. Once the chicken is browned and cooked through, top it with lemon zest and the salsa.
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