SIMPLE SALADS

There’s nothing better than eating farm fresh salads in the sunshine! These two simple salads are perfect for easy, relaxed lunches.

COB SALAD

Serves  4

CHICKEN

2                                  8-ounce chicken breasts trimmed (Murray’s is the best)

CHICKEN RUB

1 Tbs                          EVOO (Extra Virgin Olive Oil)

1 tsp                           garlic powder

1 tsp                           dried thyme

½ tsp                          dried oregano

½ tsp                          dried rosemary

¼ tsp                          kosher salt

VINAIGRETTE

½ cup                         EVOO (Extra Virgin Olive Oil)

¼ cup                         fresh lemon juice

2 Tbs                          champagne vinegar

¼ tsp                          ground pepper

½ tsp                          kosher salt

SALAD

6 cups                        Mixed summer greens

2                                  medium ripe avocados sliced

2                                  large hard-boiled eggs, sliced

3                                  slices cooked bacon, crumbled

1 cup                          feta cheese, cubed

2 cups                        mixed cherry tomatoes                         

Preheat grill to medium high. Combine all the chicken rub ingredients in a bowl, mix well and rub over the chicken.

Oil the grill rack and grill the chicken until an instant-read thermometer inserted into the thickest part read 160 degrees F. About 8 minutes per side. Transfer to a clean cutting board, let rest for 10 minutes. Slice.

To prepare vinaigrette, bput all the ingredients into a screw top jar and shake well.

To assemble, arrange on a large platter and serve with the vinaigrette. 

MOZZARELLA, TOMATOES, BASIL

Serves  4

1 lb.                            Fresh Mozzarella

2                                  large vine or heirloom tomatoes

10                               large fresh basil leaves, torn 

EVOO (Extra Virgin Olive Oil) for serving

Balsamic vinegar for serving

Salt and pepper

Slice mozzarella – 8 slices, slice the tomatoes – 8 slices. Arrange on a platter with the torn basil.

Serve and top with EVOO, balsamic vinegar as desired. Salt and pepper to taste.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.