With all that fruit and chicken advertised at local supermarkets, we thought you might be want a few new recipes to go along with what's on sale this week. Special thanks to Sheila Kern for selecting these yummy offerings.
Chicken with lemon-basil sauce
3 tablespoons olive oil
*4 boneless skinless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried
Heat olive oil in a large, heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and saute until brown and cooked through (at least 5 minutes per side.) Transfer cooked chicken to platter and tent with foil.
Add lemon juice, garlic and lemon peel to the same skillet and stir over medium-high heat until fragrant (about 30 seconds) Add chicken broth; boil until reduced to sauce consistency (about 8 minutes). Mix basil into sauce and season with salt and pepper. Spoon sauce over chicken and serve.
*Chicken breasts are on sale at Raley's/BelAir and SaveMart.
The chicken recipe is from Epicurious and provided by Daveena Limonick of Los Angeles, CA
Spinach and strawberry salad (serves four)
1/2 shallot minced (about 1 tablespoon)
2 tablespoons raspberry vinegar
1/4 cup olive oil
6 ounces baby spinach leaves
*5 fresh strawberries
1/3 cup sliced toasted almonds
2 ounces goat cheese
Combine the minced shallot and raspberry vinegar in a small bowl. Slowly add the olive oil to the mixture while whisking. Place the mixture in the refrigerator until ready to serve.
Chop or tear the baby spinach int large strips. Add to a large salad bowl. Prep the remaining ingredients of the salad, but keep separated. Slice the strawberries into thin, round slices. Crumble the goat cheese into medium-sized chunks.
When you are ready to serve the salad, add the strawberries, almonds and goat cheese and lightly mix together. Add the dressing slowly (you may not want to use all of it). Gently mix together and serve immediately.
*Strawberries are on sale at SaveMart
This recipe is from Whole Foods Market.
Blueberry buttermilk pancakes
2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup melted unsalted butter (plus some for cooking)
*1 cup blueberries, fresh (in Summer) or frozen
In a large bowl sift together the flour, sugar, baking powder, baking soda and salt
Beat the eggs with the buttermilk and melted butter. Combine the dry and wet ingredients into a lumpy batter. Don't overmix because you'll get flat, heavy pancakes.
Heat some butter in a skillet over medium heat. Spoon 1/3 of the batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2-3 minutes on each side.
Top with whipped cream or maple syrup.
*Blueberries are on sale at Raley's/Belair and SaveMart.
This recipe is courtesy of "The Cookworks" from the Food Network.
Also, be sure to check out Bee Food & Wine writer Gwen Schoen's tips for grilling corn on the cob. Here's a link to her story: http://www.sacbee.com/taste/story/1134906.html
Corn on the cob is on sale at SaveMart 3/$1.