from my kitchen 6.17.15


I am always surprised at how long the days are in the summer. We are approaching the longest day and tonight, at 10:14pm, it was still this bright outside!

We had a late dinner but the warm weather inspired me to create a refreshing dish. I baked some boneless, skinless chicken breasts in the oven, and fixed up a pickled cucumber, garlic and radish salad.

The ingredients for sauce for the chicken:
1/2 cup plain Greek yoghurt
2T Dijon mustard
1T honey
3 small cloves of garlic, garlic pressed
2T Club House roasted cumin and mint seasoning
1/4 tsp ground coriander
1/2 tsp sumac
glug of extra virgin olive oil
glug of St-Remi French Honey
salt & pepper to taste

I poured it over the chicken prior to popping the dish into the oven and let it bake for 50 minutes at 350F.

The dressing for the salad was the juice of 1 lime, lots of honey and apple cider vinegar, whisked together with a wire whisk. I added a sprinkling of ground white pepper at the end. This is all to taste and the measurements arbitrary.

The veggies were salted in the bowl separately, and I hand tossed them so they would be properly coated prior to starting to make the dressing. Once the dressing was applied and stirred in, it was covered and refrigerated until the rest of the meal was ready.

Watermelon wedges rounded out the rest of the meal.

What have you been cooking?

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2 thoughts on “from my kitchen 6.17.15

  1. Ken

    Hi,
    I read on your web page you worked for Miss Primavesi at the convalescent home for children in Montreal? Could I ask you what years you worked there?

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