Embrace the flavors of spring. Focus on the fresh and flavorful.
Every season brings a variety of fresh veggies, fruits, and herbs. Spring brings a treasure trove of produce, including arugula, artichokes, mushrooms, leeks, onions, and herbs. Colors are exceptional this time of year, along with the strong presence of fresh garlic…so brush your teeth often :). And be sure to get outside, breathe in the fresh air, and take in spring colors.
#stayhome #essentialworkers #inhale_exhale
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Photo by thestayathomechef.com

GRILLED YOGURT-MARINATED CHICKEN
Greek yogurt is the secret to keeping this chicken tender. The marinade, laced with fresh garlic, basil, oregano, and lemon juice, also infuses the chicken with lots of flavor.

INGREDIENTS
1 1/2 pounds chicken, boneless, skinless thighs, excess fat removed
1 cup nonfat Greek yogurt, plain
1 Tablespoon basil, dried + 2 Tablespoons fresh basil, chopped
1 Tablespoon oregano, dried + 1 Tablespoon fresh oregano, chopped
1/2 Tablespoon rosemary, fresh, chopped
3 cloves garlic, minced
1/4 cup fresh lemon juice, about the juice from 1 lemon
salt and freshly ground pepper to taste

PREPARATION
Mix yogurt, dried basil, dried oregano, fresh rosemary, garlic, lemon juice, and a few sprinkles of salt and pepper in a large bowl. Add chicken and mix well. Marinate in the refrigerator for at least 2 hours or overnight, mixing occasionally.
Preheat the grill to medium heat. Place chicken on the grill. Grill for about 4–5 minutes on side one and 3–4 minutes on side two. Grill temperatures vary, so be sure to check for doneness. Heat thoroughly, but do not overgrill.
Remove from grill, place on serving platter, and sprinkle with fresh basil and oregano.
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MUSHROOM THERAPY

I am just speaking of the plentiful variety of mushrooms out there now (in case anyone was taking it elsewhere 😉 ). From shiitake to oyster or portobello, their shapes, sizes, and various textures can be fun to meld in the saute pan.

INGREDIENTS

2 pounds mushrooms (any variety desired, or keep it simple with the button basic)
2 Tablespoons Olive Oil, divided
3 garlic cloves, minced
2–3 Tablespoons balsamic vinegar
salt and freshly ground pepper to taste

PREPARATION

Place large saute pan over medium heat. Add 1 tablespoon of olive oil and use a fork to spread across the pan. Add garlic to the pan and saute for about 3 minutes. Add mushrooms and continue to saute for about 7– 8 minutes, mixing frequently.🌶Place in a serving bowl mix with salt and pepper to taste. Top with a few drizzles of balsamic glaze.

​HACKS. Cooking hacks are always appreciated, especially these days, so let’s do it:

🌶Spicy Salmon — Pour your favorite salsa over salmon. Bake until done (generally at 350 degrees for 8–10 minutes). Dollop with a tablespoon of plain Greek yogurt or light sour cream and/or some slices of avocado. Done and yum.

🥦Frozen Veggie Stir Fry — In a medium pan, heat 1/2 teaspoon sesame oil with 1 teaspoon olive oil. Add about 2 cups of frozen veggies, for example, 1/2 cup frozen edamame, 1/2 cup frozen corn, 1 cup frozen broccoli. Add some fresh lime juice and low-sodium soy sauce, and saute until done. Top with a couple of tablespoons of crushed peanuts. Veggie good.

🍲Creamy is not just dreamy — you can have a cream sauce and keep it healthy! Substitute the cream in any recipe (i.e., a soup or pasta dish) with fat-free half and half or evaporated fat-free milk. You get the same creamy sauce without the excess fat.

“​All worries are less with wine.“

~ Amit Kalantri (just not too much 🙂