summer fare

salsa– my favorite standard: onion, tomato, tomatillo, cilantro, lime, olive oil, salt & pepper.


sun tea, a floral blend: white tea, lavender, chamomile, orange rind, iced with a sprig of thyme–


and, finally, dinner, with ribeyes grilled by the grillmaster and organic baby greens with shaved aged goat cheese from the glenwood farmers’ market:


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tunisian (sort of) chicken & couscous

dinner experimentation success :) took a tunisian couscous recipe as my starting point and then diverged based on what I had onhand– with wonderfully bright-flavored and pleasing results.

Sarah’s Pseudo-Tunisian Chicken & CousCous

sear, in steps, then combine:

  • 2-3 T olive oil
  • 2 boneless chicken breasts, sliced into smaller pieces
  • 1/2 an onion sliced thin
  • 5 green greek olives diced
  • 1 ripe tomato diced
  • 1/2 can black beans
  • 2 T turmeric
  • 1 T cinnamon

serve over above:

  • 2 cups couscous (steaming didn’t work, so I ended up boiling), tossed with:
  • 2 T olive oil
  • 1 lemon juiced
  • 1/2 cucumber sliced
  • 8-10 green grapes halved
  • salt to taste