Using up the last of the herbs from the summer garden–this week: Sage. This savory herb is great inside a whole roasted chicken, I also like to make this sandwich, with a fresh take on pesto using sage.
Chicken sandwiches with sage pesto
- 4 chicken breasts
- 2 garlic cloves chopped
- 1/4c vinegar (I used VOM FASS calamansi–light and citrusy)
- 1/3c olive oil
- Granny smith apple
- 1/3c sage leaves
- 1/2 bunch arugula
- 1/4c walnuts (or pine nuts)
- 1/3c parmesan
- 1 clove garlic
- Olive oil, salt and pepper
Tenderize chicken, marinate in garlic/olive oil/vinegar mixture for at least a couple hours. Make the pesto by processing sage, arugula, walnuts, parmesan and garlic in a food processor or blender. Add oil until the mixture is smooth. Season with salt and pepper. Grill the chicken. Top baguette with chicken, sage pesto and sliced granny smith apples.
Finally! My tomato plants are producing lovely bite-size red ones, and slightly larger yellow sungellas. Mostly, I just throw them straight into salads, but I also like to do this marinade, which gives them kind of a sauce. It can be eaten as is or thrown over lettuce, pasta or other grains, like farro or quinoa. It captures the best of summer!
- 2c mixed small or cherry tomatoes, quartered
- 1/3c olive oil (I used the VOM FASS orange!)
- 2 cloves garlic, smashed
- 1/2 cup mixed chopped herbs (Basil, parsley, oregano, thyme, tarragon, dill all work)
- Zest of one lemon & a generous squeeze of lemon juice
- 1 cucumber, peeled, seeded and cut into half rounds
- 1c fresh mozzarella balls (Or feta or skip it)
And one bonus recipe for those of you looking to use a common CSA vegetable: fennel. Chipotle-marinated pork tenderloin with fennel salad. Served it with dill baby red potatoes and corn on the cob with cayenne/lime juice/feta and of course, butter. The pork was flavorful, but not too spicy, for those of you with Minnesota palates 🙂