I know I owe you all a whole bunch of recipes ... and will do it.  Meanwhile, I want to share with you an Easy, Tasty & Satisfying, Healthy, Colorful Dinner we had the other night.  

What's great about this meal is it can all be prepared ahead of time.  But the "apparent complexity" of it will satisfy tastebuds and impress the guests.  Kinda a more sophisticated approach to the typical "cold plate" of meats, tomatoes, potato salad, etc.  And you can serve both those who want meat as well as those who prefer to go meatless.  Add Margaritas or Mojitos ... Coronas or Dos Equis for the beer-lovers.

1.  Sliced Roast Chicken (the protein)  ... we cheated and got one from the deli at the supermarket.  (Remember, I said "Easy".)  We have a couple of favorites depending on herbs used in the roasting.  When slicing, we include some of the crispy skin in the mix ... adds texture, color, and flavor.   It can be served at room temperature and can be accompanied by a dollop of mayo or, if you want to be a bit more adventurous ... make a simple aoili using the below ingredients.

Ingredients:

1 roast chicken from the supermarket (typical deli-prepared chicken provides slices for 4 people)

or

A home-roasted chicken ... we'll leave you to figure that one out for the moment!

A dollop of your favorite mayo per serving

Aoili ingredients (optional):

1 cup of your favorite mayo

3 cloves garlic or ready made minced garlic to taste

1 tbsp fresh lemon juice (preferred) ... out of a bottle (Real Lemon) will do

1 tbsp of chopped fresh basil or 1 tsp of dried basil (optional)

Whisk together and, again, use as a dipping sauce for the chicken.  If you've got leftovers, goes great on a sandwich or salad the next day.

2.  Sweet Potato Salad

There's a couple of ways to go about this depending on your preferences.  As to amount .. Use 1 lb of sweet potatoes for every 2-3 people. 

a.  You can (our preference) pre-cook the sweet potatoes ... not too mushy ... and chill.  (Great for leftover sweet potatoes.)
 Cube potatoes.  (Optional: Do a quick saute with just a drop of olive oil or dry for a "grilled flavor").  Some folks prefer to cook and use warm potatoes.

b.  In a large bowl, combine (per each 1 lb serving):  1.5 tbsp of olive oil, 1/2-1 green onion, 1 tbsp of fresh parsley (or 1 tsp of dried), 1 tbsp of cilantro (or 1 tsp of dried), juice of 1 lime (or a splash from a bottle of real lime juice).

Tip:  we always keep a stash of "fresh" green onions, parsley (flat or curly), and cilantro in the fridge.  It's a staple on the grocery shopping list.

c.  Gently toss the potatoes with the above mixture.

Ingredients:

1-2 lbs. sweet potatoes, cooked and chilled

1/2-2  green onions (to preferred taste/strength)

1.5 (1 lb) - 3 (2 lbs) tbsp olive oil

1-2 tbsp fresh parsley (or 1-2 tsp dried)

1-2 tbsp fresh cilantro (or 1-2 tsp dried)

Juice from 1 lime or a splash (1 tbsp) of Real Lime Juice

3.  Lemon/Rosemary Quinoa Pilaf

Again, a dish that can be made ahead and served cold.  It's also great "hot off the stove".  This recipe makes 4 servings.

a.  To cook quinoa (which is also a wonderful source of protein):  1 cup of quinoa together with 2 cups of water in a saucepan.  Bring to boil and then turn down heat to simmer.  Cook, covered, until all water absorbed.  (About 10-12 min.)

b.  Heat 1 tsp olive oil at med-high heat in a separate skillet while quinoa cooks. 

Add 3-4 stalks of thin-sliced green onions to pan.  Also add 1 red pepper, diced (or 1/2 red and 1/2 yellow). Sautee til tender-crispy.  Lower heat.  Add 1 can of drained, asparagus stalks cut into 1 in. pieces.  Add 1/2 tsp minced garllic, a pinch of salt (to taste ... remember you'e got canned goods in the mix), a pinch of pepper, and 1/2 tsp dried rosemary (or 1/2-1 tbsp of fresh rosemary minus stems) to pan and gently stir.   Drain and rinse 1 15-16 oz. can of chick peas (garbanzo beans) to mix and add to skillet, stirring gently.  Stir to blend all ingredients on low heat.  Remove from heat.

c.  Check quinoa.  If all water is aborbed, fluff with a fork.  Add zest from 1 lemon into quinoa and stir.  Gently add quinoa to vegetable mix.  Squeeze the juice from the lemon into the mix.  (About 3 tbsp).  Also add 3 tbsp of slivered/sliced almonds.  Gently stir to mix the whole concoction. 

(The key:  You're going for crisp/tender ... the ingredients are blended, but not mushy tasting or looking.)

Serve hot or cold.  If hot, garnish with a bit of green onion/scallion and some almonds only.  If serving cold, add avocado, diced to the top of the pilaf.

Ingredients:

1 cup quinoa

2 cups water

2 tsps olive oil

3-4 stalks green onions, sliced thin (reserve 2 tbls for garnish)

1 red pepper and/or 1 yellow pepper (This is where those bags of mixed, mini peppers come in handy ... you get variety w/out waste)

1 can asparagus stalks (or 1/2 lb of fresh, steamed asaparagus if preferred)

1/2 tsp minced garlic

pinch - 1/4 tsp - salt

a pinch - 1/4 tsp - ground black pepper

1/2 tsp dried rosemary (or 1/2-1 tbls fresh minus stems)

1 15-16 oz can chick peas/garbanzo beans

1 lemon

1/4 slivered or sliced almonds

1/2-1 avocado (if serving cold)

Done!

Enjoy!   That goes for the Cook too!!

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