SPRING! We’ve made it through “birthday season” in our house. That sounds better than it really is. I’ve tossed all the Easter basket grass while my kids were at school. Tampa hasn’t seen a thunderstorm yet, although I think today is probably the day. Rather than waiting for the heat of Hades to set itself down upon our home, I embraced spring (and I’m never letting go).
It’s time for spring food. I’m done with cast iron, stewed root veggies, and roasted beets. Soup season is over, and weekend chilis are paused until the fall (no promises…).
If you want it to feel like spring, even if you’re not in our subtropic climate, use this recipe and chop up #alltheherbs! Your kitchen will smell amazing.
We had it for Saturday lunch, but with some rice or potatoes this could easily be a dinner. I let mine marinate for a full day, which really infused the flavor. It’s a standard 1 part acid to 1 part oil marinade. I like using the same vinegar and oil for the marinade that I use for the salad dressing so it marries the flavors a bit. I served it with iced green tea with a sprig of mint.
Grilled Chimichurri Chicken
1/8c Fresh Oregano – Chopped
1/8c Fresh Parsley – Chopped
1/8c Fresh Cilantro – Chopped
3/4c Olive Oil
3/4c White Wine (or Prosecco) Vinegar
Salt and Pepper
Combine all ingredients into large resealable container, leaving a few pinches of parsley out. Allow to marinate for at least 3 hours, up to 24 hours.
Grill Chicken, brushing on marinade on before flipping. Allow to cool a few minutes and sprinkle chopped parsley on top after plating.
Watermelon, Mint and Goat Cheese Salad
1 Clamshell of Arugala
3/4-1c Crumbled Goat Cheese
1/2c Mint – Chopped
1c Cubed Seedless Watermelon
1/4c Olive Oil
1/4c White Wine or Prosecco Vinegar
Salt and Pepper
Whisk oil into vinegar and add salt and pepper to taste. Toss dressing with greens in a large bowl to evenly distribute. The greens should be very well covered. Work in mint and goat cheese, tossing gently. Plate salad and top with watermelon, splitting between four plates.