At last, here we are…just days into spring and I can already feel the transformation occurring. Cravings for lighter foods and spontaneous walks, an overall feeling of freedom. There’s something so inspiring about the Spring; the bustling markets, the budding leaves, and the outpouring of neighbors into the streets.
I look for inspiration everywhere I can. These trans formative years require nothing short of constant stimulation and creativity. It’s overwhelming, or so it seems, to have so many options and decisions ahead of me. Ironic since others would sacrifice much to have these options. But, I pride myself in being disciplined and rational, and I take life day by day.
It’s time, now to shed ourselves of unwanted layers; seasonal moods and even the extra few pounds. A new season means new, lighter recipes. I love grilling and I’ll be trying to incorporate it as much as possible. This of course does not mean that I won’t indulging in my fair share of comfort foods. But, I will be making an effort to do a bit of ‘spring cleaning’ if you will.
Chicken with Fennel and Tomatoes
This dish is perfect for a Spring evening. A very quick prep and one pan cooking makes for a very easy meal.I love the sweetness of the tomatoes partnered with the bitterness of the fennel. A perfect sauce for chicken or fish.
3/4 lb. Organic chicken breasts, sliced in half (width-wise).
2 T olive oil
1 tsp garlic paste
2 c. cherry tomatoes, sliced in half
1 fennel bulb, sliced thinly
splash vermouth (or broth)
Fresh Parmesan (optional).
For sauce: Heat olive oil over med-high heat. Add tomatoes, garlic paste and fennel, and coat in oil. Cook for about 5 minutes. Add vermouth and reduce heat for another 5 minutes. Keep on low heat until ready to serve.
For Chicken: Simply grill over medium heat, flipping once. Remove and add to sauce.
Serve chicken with sauce (and a side of pasta and salad). Buon appetito!