I am reposting this page because the post I published Friday was marked as against “community standards” on FB. I don’t know how recipes can be marked as against community standards. So I am trying this again.
Grilled Chicken Tenders
1 lb chicken tenders
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Combine the marinade ingredients in a plastic ziplock bag. Place the chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate for several hours.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler. Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
For 2 servings
1 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small garlic clove, minced
2 tablespoons finely chopped scallion
1/2 cup frozen spinach, defrosted, drained, and chopped
1/4 teaspoon dried oregano
1/2 cup ricotta cheese
1/4 cup shredded mozzarella
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper to taste
Preheat oven to 350°F. Oil a baking dish large enough to fit the zucchini.
Using a serrated spoon, remove the fleshy centers of each zucchini half. Lightly salt the zucchini shells.
In a small skillet heat the oil and cook the chopped zucchini flesh, garlic, and scallion until soft. Add the drained spinach, salt, and pepper to taste and the oregano. Cook until the spinach is tender about 2 minutes. Remove the pan from the heat to cool.
Add the ricotta cheese, mozzarella, and feta cheese. Stir well. Scoop the spinach mixture into the zucchini shells and place in the baking dish.
Place in the oven to bake, 35 to 40 minutes, or until zucchini is tender. Let cool slightly and serve.
1/2 cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
1/2 teaspoon salt, divided
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.