For summer's end, try an easy, fresh
menu of chicken and unusual sides

Preparing and serving fresh, healthy and delicious food doesn’t have to be expensive, time consuming or difficult. Try preparing this meal for your family or the next time you have dinner guests.

The recipes use the freshest ingredients at this time of year when fruits and vegetables are at their peak, inexpensive and plentiful. All of the flavors in these dishes complement each other quite well. Try them with a crisp white wine like Sauvignon Blanc or Pinot Grigio. Each dish serves four but can be doubled or halved easily.

Marinated grilled chicken breast brushed with zatar

Zatar is a Middle Eastern spice mixture of roasted thyme and sesame seeds. You can find it in just about any grocery store or specialty market. Zatar is delicious by itself when mixed with olive oil; you can dip bread in it, or try it brushed on chicken or vegetables while grilling to give the food some extra pizzazz. 

4 boneless, skinless chicken breasts
1 bottle of your favorite Italian dressing (I use Seven Seas)

Marinate the chicken in the dressing for at least one hour or overnight. Mix 2 tablespoons of zatar with ¼ cup of extra virgin olive oil. Grill until done, about 8 to 10 minutes depending on how hot your grill is; you can tell the chicken is done when the flesh is firm and the juices run clean. Brush the chicken with the zatar mixture while grilling.

Arugula, watermelon and feta salad with a sweet dressing

1 bag of arugula lettuce
1 cup of watermelon, diced
½ cup of crumbled feta cheese

Dressing

1 shallot, minced
1 tablespoon brown sugar
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
¼ cup extra virgin olive oil
Salt and pepper

Mix all ingredients into a bowl and whisk in the olive oil, adding salt and pepper to taste. Toss salad with dressing just before serving.

Sweet and sticky green beans and carrots

The vanilla in this dish gives it a special flavor. These are delicious.

3 large carrots, cut julienne style
2 cups of cleaned green beans
3 tablespoons butter
2 tablespoons brown sugar
1 teaspoon vanilla extract

Cut the carrots and place them in a pot, cover with water and little salt and cook for about 8 to 10 minutes until soft.
Melt butter in large sauté pan, add the brown sugar and vanilla, add green beans and cooked carrots and sauté until just softened and coated with the brown sugar butter mixture, about 6 minutes. Serve.

Fresh grilled peaches over ice cream

2 peaches, halved
1 tablespoon olive oil
1 teaspoon vanilla extra
2 tablespoons white granulated sugar
Ice cream

While you’re at it and the grill is still hot, cut the peaches in half, remove the pit and brush with a little olive oil. Place on the grill for about 4 minutes. Cut the peaches and toss with about a teaspoon of vanilla extract and sugar. Serve over your favorite ice cream.

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