All of paul's family is from Oregon, so I was thrilled with a friend of paul's mom gifted me the junior league of Portland's very own cookbook: From Raindrops to roses. My mom has ranted about the Colorado cache cookbook my whole life, which was compiled by the junior league of Denver, so I knew this cookbook was a true treasure.
beyond the pictures, this truly was a fantastic meal. The two flavors went well together and bonded on cilantro. It was light, refreshing, but also filling. YUM!
yield: 4 servings prep time: 1 1/2 hours cook time: 15 minutes
ingredients:
4 chicken breasts, boned and skinned
1/3 cup olive oil (I would use less next time)
2 limes, juiced
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, minced
2 tablespoons cilantro, chopped
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
directions:
- Pound chicken breasts between plastic wrap enough to flatten to an even thickness.
- combine oil, lime juice, balsamic vinegar, Dijon mustard, garlic, cilantro, salt, and pepper in a bowl.
- add chicken and marinate for one hour. (I didn't have an hour on my hands, so mine marinated for about 20 minutes and still tasted great)
- Grill or broil chicken breasts for 6-8 minutes on each side. (as the chicken was cooking, I reduced the marinade in a skillet on medium heat until it was thick enough to use as a sauce. highly recommend doing this).
recipe courtesy of junior league of portland
yield: 8-10 servings prep time: 20 minutes
Ingredients:
Vinaigrette:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
Salad:
4 large peaches (we used frozen and it worked great)
3 large heirloom tomatoes
1 1/2 cup cherry tomatoes, halved (we omitted this)
2 small celery stalks cut into 1/2" pieces (I would use less and smaller)
1/4 cup fresh cilantro, plus sprigs for garnish
Directions:
Vinaigrette:
whisk together all ingredients in a small bowl (I used a small Tupperware and shook the ingredients together).
Salad:
Halve and pit peaches. Cut halves into quarters. Remove core and stem end of large tomatoes; slice into 1/2 inch rounds. Arrange peaches, tomatoes, cherry tomatoes, and celery on a serving plate. Sprinkle with remaining salt and pepper. Coarsely chop cilantro leaves; add to vinaigrette.
Pour over salad and garnish with cilantro springs.(I would let the tomatoes marinate in the dressing for at least 20 minutes to let the flavors soak in).
Recipe courtesy of junior league of Portland