June 30, 2012 Dinner – Roasted Chicken, asparagus, roasted minted
potatoes and Moroccan melon salad
Max worked on the house most of the day. At around 5:00 p.m. we decided to prepare
dinner. I had purchased Moroccan semi
dried black olives at Istanbul Market on Thursday, so we decided to make a
melon salad with mint and black olives.
Suzette had brought home a roasted chicken from the Greenhouse
Bistro and Bakery and I had a hankering for roasted potatoes, so I cut up four
Russet potatoes into large cubes and peeled and sectioned five or six shallots
and about five or six cloves of garlic from our garden and put those into a
ceramic baking dish and Suzette tossed them with Moroccan olive oil. And we
baked them in a 375˚F oven for 1 hour.
I then cut up and balled honeydew melon and watermelon and
we tossed it with chopped mint and ½ cup of black Moroccan semi dried olives for
the melon salad.
We then snapped the ends off about fifteen asparagus and
steamed them. When the potatoes were
cooked (soft to the touch of a fork), I chopped up about ½ cup of fresh mint
leaves and Suzette tossed the potatoes with the mint while I sectioned and heated
the chicken in the microwave.
We plated up and had a great meal with glasses of a really
delicious Fog Head Sauvignon Blanc.
Bon Appétit
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