Weekend Round Up + Zucchini Salad

Between the last minute party in the backyard and getting ready to be out of town for a week the weekend flew right on by. But it was full of good food, nice weather, and fun people. A quick picture round up and a delicious raw salad.







Lemony Zucchini Salad
Adapted beyond recognition from Gourmet August 2004


For salad:
2 large zucchini or yellow squash (I used a pint box of mini squashes, they were so cute!)
1 pint cherry tomatoes, halved
1 thinly sliced sweet onion
4 oz kalamata or other brine cured olives
handful of torn basil leaves
Coarsley grated Parmesan


For dressing
2 tbsps lemon balsamic vinegar (or lemon juice)
4 tbsps olive oil
1 smashed garlic clove
salt


Thinly slice the squash in the food processor using the the slicing blade or with your mandolin slicer. Transfer to bowl and toss with salt. Toss in tomatoes, onions, olives, and anything else you feel like adding.Whisk together the dressing ingredients, dress the salad and serve.

Peachy Grilled Chicken Salad

Sometimes there is nothing worse than a hot week day. The DC area has a quite a few of them coming up and I am just not in the mood to feel the sweat dripping down my back while on the metro at 5pm and preferring to stay in the office instead of getting fresh air. But, speaking of fresh air we leave for the "U.P." (upper peninsula) of Michigan this weekend.  80 degrees! No humidity! Lakes! Beaches! Wineries! In short, fresh air. 
This week at work is going to be crazy and then we have a lot of driving ahead of this weekend. But, I hope to have time to blog from Michigan. I already know there will be some culinary gems happening while we are up there, including an original recipe. However, in the mean time and between time try this easy refreshing salad. Perfect for your hot weeknights.


Peachy Grilled Chicken Salad
Adapted from Bon Appetit August 2006


Chicken
3 chicken breasts
2tbs lime juice
3 tbsp olive oil
salt


Salad
1 bunch Mixed greens
1 ripe avocado, sliced and cubed
1 bunch green onions, sliced
2 ripe peaches, slices and cubed


Dressing
1 tbsp cider vinegar
3 tbsp Dijon mustard
3 tbsp honey
as much or as little olive or vegetable oil as you like. I tend to like a thicker honey mustard so I stay in the 2-3 tablespoon range
garlic powder


Whisk the lime juice, olive oil, and salt together and marinate chicken for about 30 minutes, turning once.



While the chicken marinates whisk together the dressing ingredients until thick (or thin!) depending on your preference.



Light a grill (or preheat your Foreman or Cuisinart pannini press) and grill marinated chicken until done. About 8 minutes a side depending on thickness. Let cool a bit then slice into pieces.

Toss all salad ingredients together and dress. Top with chicken and serve.

Revamped!

New title, new recipes, new pictures, new everything! Welcome to the second incarnation of Kitchen Love. I hope you enjoy the new stuff, but check out the old stuff too! I forgot what great recipes were on here. I'm already working on new posts so get ready internet! I'm back!