Asian Pear Salad with Maple Vinaigrette

Ever have one of those moments when you open the fridge hoping something delicious will be shining out at you like a beacon of light? Days when you don’t want to think too hard about what to eat but you want something really easy and satisfying?

I have them all the time. It’s a lucky day when I can pick out this and that and have it come together as brilliantly as this salad. Seriously, no extra shopping was required for this. That almost never happens.

Asian pears and beets from the CSA. Snow peas left over from a stir fry dinner. The ever present red onion and goat cheese. Candied walnuts—made last night just because I love them! And a lime vinaigrette sweetened with a little maple syrup. This is not your everyday salad.

It’s nice when all the planets align—good food in the fridge, the time & desire to experiment, and in the end a winning result. So, look in your fridge. See what you can create. You might be pleasantly surprised. I know I was.

Asian Pear Salad with Maple Vinaigrette

2 handfuls snow peas, lightly steamed

1 beet, roasted

1 large or 2 small asian pears

1 slice of red onion, diced

1/4 cup goat feta, crumbled

1/8 cup candied or plain walnuts

2 tablespoons olive oil

1 teaspoon freshly squeezed lime juice

1 teaspoon white balsamic vinegar

1/2 teaspoon maple syrup

salt and pepper

Peel and cut the beet into 1/4 inch slices and then each slice in halves again. Cut the pear in quarters & core the four pieces. Cut each quarter into three or four wedges. Dice the red onion.

Line the plate attractively with the snow peas. Top with the beets and asian pears. Sprinkle with the goat cheese, red onion, and walnuts. (I like Ellie Krieger’s Maple Glazed Walnuts.)

To make the vinaigrette pour the olive oil in a small bowl and whisk in the lime juice, balsamic vinegar and maple syrup. Season with salt and pepper and drizzle over the salad.

Makes one large or two smaller salads.

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Chicken Milanese with Arugula Salad

It’s almost time for Jersey tomatoes to ripen. Well, they should be ripe right now but a delayed summer has led to delayed ripening. My tomato plants are full with green tomatoes of all sizes. Each day I have a little visit with them while drinking my java. I give them a pep talk and count each and every one so they all know they’re loved. I say hello to the new additions. We chant to the sun god together.

Well, you know what they say about a watched pot. I’m convinced a watched tomato doesn’t ripen. Soon you’ll be seeing a post about fried green tomatoes.

So, vine ripened tomatoes had to be bought for this salad. In August. In New Jersey. Hard to believe.

But enough about tomatoes. The Chicken Milanese (aka Breaded Chicken Cutlet) is the star here. It’s a GF breaded, no-egg, oven baked, crispy, flavorful delight. And, it can be used so many different ways.

Let’s not forget to mention the arugula. Baby organic arugula. Muah!

The best thing is this is my husband’s favorite summer dinner. I’m happy with that. I love it, too.

Chicken Milanese with Arugula Salad

Chicken cutlets

1 cup Italian breadcrumbs (gluten free)

2 tablespoons grated Pecorino Romano

salt and pepper

1/4 teaspoon paprika

4 thin boneless chicken breasts

1/2 cup rice milk

1 tablespoon olive oil

Salad

1 bunch arugula

1/4 red onion, sliced thin

1 large tomato

4 ounces buffalo mozzarella (cubed) or sheep’s milk feta cheese

1 teaspoon lemon juice

1/8 cup olive oil

1 tablespoon balsamic vinegar

salt and pepper

Preheat oven to 400 degrees.

Using a meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/4 to 3/8 inch.

Place chicken breasts in a baking dish and pour rice milk and a few teaspoons oil over top.

Mix the breadcrumbs, paprika, cheese, salt and pepper in a shallow dish. (Or, alternatively omit the cheese and sprinkle a small amount on the chicken breasts when you turn them over in the oven.)

Remove the chicken pieces one at a time from the milk mixture and place in the breadcrumbs. Coat each chicken breast with the breadcrumb mixture and place (in one layer) on a parchment lined baking pan. Drizzle lightly with more olive oil.

Bake for about 15-20 minutes until nicely browned turning once. (If you have a convection oven use the Convection Roast setting.)

Toss with the arugula, red onion and tomatoes with Lemon Balsamic Dressing. Pile the plate with the salad, place a chicken breast on top, add more salad and top with cheese.

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