A good start to the eating week! I made a garlic and oregano marinated chicken, similar to the Grilled Chicken with Oregano and Lemon recipe in the current EDF issue. The potato salad is summer friendly - no mayo, lots of mustard! I've baked it, grilled it, pan sauteed and it always works. You can also use the same ingredients for chicken on the bone, just let everything but the lemon soak in for at least a few hours.
This steak sandwich is so good, it's become a household staple!
I promised my in studio family (my producer Lisa, we call her Monty, and my engineer Shavon) vegetarian chili.I sub beans for beans, this time using black beans and a northern white bean.
At last, the weirdly addictive breakfast. I riffed on a quinoa hot cereal recipe from Mireille Guiliano's French Women Don't Get Fat Cookbook. I heated almost 2 cups of cooked brown rice, milk and a drop of butter together before adding toasted chopped hazelnuts and almonds, apricots and dried cherries. A squirt of lemon, some honey and a pinch of salt round out the dish.