I was going to start off this post with some sort of excuse as to why I haven’t posted in months and months, but all you really need to know is that I’m back. And with a vengeance, I might add. Well, mostly just with healthier recipes. Just a little vengeance.
After a semester abroad in good old New Z-land, eating mostly junk and indulging in, uh, calorie-laden beverages, it’s time to pull on my bootstraps (21st century translation: belt loops on those too-tight jeans) and get to work. Besides a boring corporate internship in Brooklyn, I’ve been working two days a week for a woman who has a massive organic garden. Just to get sappy for a second, it’s given me an incredibly genuine new appreciation for vegetables and the ridiculous things you can do with them. They’re not just for throwing on your sandwich, people! Or at your friends. Unless they’re being jerks.
Poor attempts at humor aside, the woman cooked myself and the other interns up an unbelievable lunch spread. But until I get her to like me enough to share some of the recipes, here’s a good old summer classic. Now I know I’ve posted other pretty pictures of similar foods on this blog in the past but let’s face it – do you ever really get sick of looking at pictures of food? You shouldn’t, anyway.
- 5 chicken breasts cut into strips
- ¼ cup lemon juice
- ¼ cup worhcestshire sauce
- ¼ balsamic vinegar
- 2 tablespoons honey
- Any dried herbs you want (I used thyme, parsley, and basil)
Combine lemon juice, Worcestershire sauce, balsamic vinegar, honey, and herbs in a plastic bag or container. Add chicken and seal. Massage until each piece is evenly coated.
You can use whichever vegetables you want for grilling, but I also stick to the classics : onions, peppers (except green, because I think those taste funny), zucchini. If I’m feeling ambitious, I’ll grab some asparagus, sweet potatos, pineapple, and scallions, too. Toss with salt, pepper, and a half cup of balsamic vinegar and grill.
Just as a forewarning/disclaimer, I WILL be posting a tofu recipe soon. That’s right, carnivores, the unsubscribe button is right there. Just kidding. Seriously though, don’t unsubscribe. I’ll put a bacon recipe up soon. Promise.