I love basil for its lemony fragrance and cooling flavor, but I’ve mostly used the leaves as a garnish to pasta dishes in the past.
Week 18, Meal 2: Black pepper and parsley crusted chicken breast over green beans in basil vinaigrette with cherry tomatoes, toasted pine nuts, garlic and pecorino romano is a dish that puts the bright herb up front, balancing its essence with super-salty sheep’s milk cheese and peppery, herb-crusted chicken.
Eat with your eyes and it’s just chicken and veggies, but take just one bite and you’ll know this is not your everyday chicken dinner. Continue reading Week 18, Meal 2: Not your everyday chicken dinner
Wifey Nadia and I have always made a habit of celebrating Valentines Day out.
If it was a time when we had some extra cash, we’d splurge, if not … we’ll, we’d still splurge, just with the credit card, lol.
For the first year in our five years together, we decided to stay in. She hung out and I put together the first meal of our aphrodisiac-based menu.
Now this a meal fit for Valentine’s Day …
Check out Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt. Continue reading Week 14, Meal 1: Tarragon-crusted ahi over roasted beets with tangerine, beet greens, orange vinaigrette and blood orange yogurt