One of the things I'll miss from summer ... eating from our garden.
Living in the country with 13 plus acres of land makes for a busy summer, especially if you want to benefit from all that Mother Nature offers. Here the Vegetable Gardener (otherwise know as Mr. G.), tends to the garden's daily needs. Tomatoes, lettuce, peppers, zucchini, egg plate, herbs, are just some of the wonderful treats this garden provides.
Today we are going to add some of the red leaf lettuce to our lunch plate.
The tomatoes are not quite ready, but are promising to be bountiful.
For our salad we will use market fresh tomatoes
We will be grilling portion size skinless and boneless chicken breasts (protein), seasoned with a drizzle of olive oil; sprinkling of paprika, turmeric, and Himalayan sea salt.
Our garden fresh red leaf lettuce and market fresh tomatoes (vegetable) will be seasoned with a drizzle of olive oil, just a tap of Himalayan sea salt, pepper, Italian seasoning (without salt), and a drizzle of balsamic vinegar (you can substitute apple cider vinegar).
Our other side will be a vegetable infused whole grain pasta, cooked - drained and sprinkled with freshly grated Parmesan cheese.
To grill our chicken breast an indoor grill pan is used... to avoid adding additional oil.
Lunch is served...
(don't worry that the plate looks extra full ~ we use small dinner plates. More in line to the size used in the 60's, to see the difference and how much the size of dinner plates have increased click here.)
So glad you came by for lunch today!!