Where is it written a bite has to large to be good? Where is it written a dish needs to be "fancy" to be appealing? Where it written a garnish must be difficult to make? None places, that's where!
This is a photograph of something perfect to make with fresh sliced radishes, zucchini or cucumber, herb cheese and fresh edible flowers. I have been collecting and freezing violas that are on their third bloom to use as the occasion dictates. I can use them to make candied flowers (brush them with egg white and then coat in sugar, set aside until dry then pack them up, visit my Recipes page for precise directions.) I have tons of nasturtiums, lavender, roses and even lettuce blooms. Know what flowers are edible and plant some to enjoy!
This next quick and easy tip I offer is about grapes. Who doesn't LOVE these portable little delights? They are great to pack in lunches, perfect for picnics, make a delightful snack and go wonderfully with chicken. Say what? Yep. You read that correctly. Grapes go wonderfully with chicken! Think Chicken Salad. Here is what you gonna do:
Into a large bowl (bigger than you think you need is better (yes...That's what she said...) because it's easier to work in a larger bowl. Like I always say, "Let the equipment help you."
Anyway, use a spatula (the only utensil you need here( to dollop some good mayonnaise, yogurt (2:1), cumin, coriander, cayenne, salt and pepper go in. Give this a stir.
Cut up some leftover chicken. Add it to the dressing along with some clean grapes (seedless green or red) and a few sliced almonds, pecans or walnuts. Give it all a toss. Adjust the seasonings and viola! Pure yumminess. Serve it over a bed of fresh lettuce or with celery sticks or crackers. It's perfectly portable! Sometimes I make this Salad right in a storage container so it's ready to pack up and take.
The last great and easy treat to make is what I show here, grilled peaches with Greek yogurt and fresh nasturtiums. Fruit is scrumptious when it's grilled and has the added bonus of looking fancy. Here is what to do:
Heat an outdoor grill or a grill pan.
Spray or brush the chosen stone fruit (peaches, nectarines, plums or apricots) with oil.
Sprinkle the top with a little sugar but this optional.
Place the fruit, cut side down on the grill.
Grill about 3 minutes, rotate 45 degrees to create hash marks. Grill an additional 2-3 minutes. Remove and serve immediately or at room temperature along with a dollop of Greek yogurt and edible flowers. It's just that easy and no oven is involved!
Avid home cook and passionate instructor