Here in the Valley of the Sun, spring is our most wonderful time of the year.
It's when all-day patio dining begins to spring up all over town.
We're taking advantage of in-season fresh produce to craft our lunch menu.
Let's start with a refreshing Pink Grapefruit Cocktail to accompany some Sweet Onion Tart and Roasted Baby Artichokes with Lemon Aioli. Then for a change, add some sardines to a colorful Spring Salad dressed with Tarragon Vinaigrette.
For the main course, we're serving Skillet Balsamic Chicken over Swiss Chard with a side of Radishes in Brown Butter and Lemon. And finally, a healthy dessert in Kiwi-Pineapple Parfait.
We think that light & springy can certainly taste divine.
Pink Grapefruit Cocktail
Sweet Onion Tart
Roasted Baby Artichokes with Lemon Aioli
Spring Salad with Tarragon Vinaigrette
Skillet Balsamic Chicken over Swiss Chard
Radishes in Brown Butter and Lemon
Kiwi-Pineapple Parfait
Recipes
Sweet Onion Tart (substitute vidalia with sweet onion)
Skillet Balsamic Chicken over Swiss Chard
8 bone-in chicken thighs
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp tomato paste
1 tbsp dijon mustard
2 sprigs of fresh thyme
1 bunch Swiss chard, chopped (separate stems from leaves)
1 medium onion, chopped
salt and pepper to taste
1. Season chicken with salt and pepper.
2. In a bowl, whisk together olive oil, vinegar, tomato paste, dijon mustard, thyme and salt and pepper.
3. Pour over chicken and let sit for 30 minutes.
4. On a large non-stick skillet, cook chicken skin down over medium high heat, about 10 minutes each sides or until chicken is cooked.
5. Remove chicken to a platter and set aside.
6. Drain half of grease from pan, then add onion & Swiss chard stems and cook until onion becomes translucent.
7. Add Swiss chard leaves and season with salt and pepper.
8. Once Swiss chard is cooked, place chicken thighs back on top and serve immediately.
