Today the circle of friends gathered around our table enjoyed a feast of BBQ chicken, summer salad, corn on the cob with parsley butter, and a blueberry tart.
We put together a dry rub for our chicken, and then each child received a zip top bag with a skinless chicken thigh in it. We added a dusting of the spices into the bag, and they were able to rub in the dry marinade while avoiding getting their hands tainted! After baking them in the oven until almost done, we spooned on some organic BBQ sauce.
Our summer salad is a remake of the traditional broccoli and raisin salad we all have seen at a pot luck. That recipe is normally made with mayo and bacon. I cleaned it up by replacing the mayo with plain Greek yogurt and substituting smoked almonds in place of the bacon giving it a similar taste without the bad fat. I typically do not put raisins in mine, but rather small chunks of sharp cheddar cheese.
Summer Salad
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1 medium head of broccoli, florets cut into bite-sized pieces
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3/4 cup 2% sharp cheddar cheese, cubed
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1/3 cup red onion, diced
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1/2 cup plain Greek yogurt
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1 tablespoon red wine vinegar
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2 teaspoons honey
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1/3 cup chopped, smoked almonds
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Salt and pepper to taste
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In a large bowl, combine the yogurt, vinegar, honey and S&P. Place the broccoli, cheese, and onion into the bowl. Toss to coat. Refrigerate for a couple of hours, and stir in almonds before serving.
Blueberry Tart
Our blueberry tart was a granola crust, blueberries, and a jelly glaze.
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1/2 cup Earth Balance butter spread, melted
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1 1/2 cup granola
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1/3 c chopped nuts
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12 oz blueberries (fresh or frozen)
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1/4 all natural fruit spread
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