Issues → May/June 2007 → Food →
June Menu
Summer salads and soy-marinated chicken.
Asparagus Salad
Vegetables Recipes
Yield: Makes 4 to 6 servings.
Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation, asparagus was the first sign that the reign of winter and its root vegetables was over.
- 2 pounds fresh asparagus
- 1 cup sour cream
- 3 tablespoons fresh lemon juice
- 1/3 cup fresh chopped parsley
- 1 tablespoon chopped chives
- 1/4 teaspoon tarragon
- 1/4 teaspoon salt
- pinch of pepper
Remove tough ends from asparagus, and steam until tender but still crisp. Drain and immerse asparagus in cold water; drain again. Cut asparagus into 1-1/2-inch pieces and place in salad bowl. Combine other ingredients, mix well, and pour over asparagus. Toss gently.
Find Similar Recipes
- By Category
- By Course
Soy-Marinated Grilled Chicken with Cilantro and Scallions
Poultry Recipes
Yield: 4 servings
Here's a great recipe for outdoor chefs: quick, easy, nutritious, and delicious!
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon finely chopped fresh ginger
- 1 teaspoon finely chopped orange zest
- 1 teaspoon finely chopped garlic
- 4 chicken breast halves (bone in, about 7 ounces each)
- 1/4 cup finely chopped cilantro
- 1 scallion, finely chopped
While grill is preheating, combine honey, soy sauce, rice wine, ginger, orange zest, and garlic in a large glass pie plate. Add chicken breasts and turn to coat evenly. Grill, skin side down, until well browned, about 8 minutes, brushing once with marinade left in pie plate. Turn and grill the other side, brushing with marinade, until chicken is browned and cooked through, about 8 minutes more. Combine cilantro and scallion, and sprinkle over the chicken before serving.
Reader Comments
Registered users can add comments.
Registration is free, and just takes a moment.
Login or Register.