From the kitchen of Heidi Prahl
Created this for supper last night – tastes fantastic, even better on day #2. Never used limes before, but love the way the juice is fresh and zesty on the vegies and doesn’t hide the fresh flavors of the herbs like something heavier might. Heidi
2 cups peeled and chopped fresh cucumber or zucchini
2 cups fresh tomato – cherry or larger varieties, chopped
1 sweet onion, minced
1 sweet red pepper, chopped
1-2 cups freshly (leftover) cooked corn on the cob, cut from cob.
8 oz. crumbled feta cheese
½ cup (or more) fresh basil leaves, snipped in tiny ribbons
1 cup fresh (or a full bunch from the grocery store), finely chopped parsley
1 boneless chicken breast
fresh garlic, crushed
1-2 cups cooked, cooled pasta spirals…any shape works
Sauté chicken in olive oil. Cool and cut into bite size pieces.
Toss all ingredients together and dress with a few glugs of olive oil, and juice from 4 fresh limes – more or less to taste.
~ THANKS Heidi! Now who else is going to brave enough to go into the kitchen and stir up something fresh and new?
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