This was a bit of a clean-out-the-refrigerator-and-produce-bowl salad since I’m doing the grocery shopping tomorrow.
Perfectly ripe plums, a slightly over-ripe avocado, mushrooms, zucchini strips, heirloom cherry tomatoes, chicken, and Israeli couscous.
The couscous was left over from the other night when I stuffed zucchini blossoms. I added some diced sugar plums (I’m sure I’ll be having visions of them dancing in my head, tonight!) and a couple of teaspoons of the dressing Victor made. I thin-sliced a zucchini on the mandoline, baked the strips in the oven for about 5 minutes with a bit of S&P, formed them into tubes, and filled them with the couscous salad.
I had planned on grilling the chicken breasts, set up the charcoal chimney, lit everything… waited until it looked as if it took, and headed into the house. 20 minutes later, I went out and it was stone cold. Ooops!
So… I thinly sliced the raw chicken (it was in a fig and vinegar marinade) and stuck it under the broiler. It wasn’t quite as lovely and juicy as it could have been, but it was really good with Victor’s simple balsamic dressing (olive oil, balsamic vinegar, fresh basil & oregano, garlic, S&P).
And we were good boys tonight – we didn’t clean our plates!