Friday, May 28, 2010
I greatly simplified this recipe as it looked a bit too complex for my time, but it was still delicious. I also did without the chicken, since it's Friday.
Wednesday, May 5, 2010
|From 05/05/2010 (by Eye-Fi)|
1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
20 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Fresh basil leaves, for garnish
1. Boil pasta until al dente. Drain the pasta and rinse under cold water to cool down.
2. Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt and pepper to taste. Toss well and garnish with fresh basil leaves.
Tuesday, May 4, 2010
Monday, May 3, 2010
1 cup plain yogurt
1/2 cup olive oil
2 TBSP lemon juice
1 TBSP rosemary
1 TBSP thyme
1 TBSP salt (seriously? i used 1 tsp)
1 TBSP pepper
4 chicken breasts (i made a couple extra for leftovers- there was plenty of marinade)
Mix all ingredients together and add chicken. Let marinate in fridge for at least 2 hours. Grill chicken on med. high. Serve with backyard bbq favorites (so suggests the Brown Cow container). We had ours with corn and baked beans and strawberries.