By Lisa Golden Schroeder

I was inspired this weekend by a lovely Hmong farmer who makes the rounds of the local farmers markets with her gorgeous produce. Baby bok choy, Asian cabbages, slender Chinese eggplant, fat cucumbers, incendiary chiles, spicy radishes, and all nature of pungent herbs—peppery Thai basil, amazing bunches of lacy cilantro, a fragrant array of mints. Her table sat next to mine, where the children’s garden kids were selling their herbal vinegars. So we chatted about the growing season and how she cooks with her own harvest.

Because she’s a working mom, her kitchen repertoire relies on as little real cooking as possible this busy time of year.  And as the mercury has cleared 90˚F this past week—and the steamy weather promises to continue into this one—I’m all about avoiding the heat of the oven or stove.  Turning to the grill is easy, but so are quick marinated chicken thighs sautéed in a hot skillet. I’ve found that my kids will eat lots of tender fresh greens if they’re wrapped around a savory chicken filling, topped with crunchy raw veggies and toasted nuts. So here’s my take on refreshing lettuce-wrapped chicken, the answer to a “dog’s day in August” evening. Put out a platter of lettuce leaves, herbs, sprouts and carrots, along with a bowl of toasted nuts to sprinkle in. A little dab of additional condiments, like more chili garlic or Sriracha sauce, or even some sweet hoisin or toasted sesame seed would allow everyone to customize their wraps.

Lettuce-Wrapped Asian Chicken

Makes 4 servings

INGREDIENTS

2 tablespoons canola oil

2 tablespoons toasted dark sesame oil

2 tablespoons rice vinegar

2 tablespoons tamari or low-sodium soy sauce

1 tablespoon grated fresh gingerroot

1 tablespoon chili garlic sauce

1 package (20 ounces) Just BARE® Hand-Trimmed Boneless, Skinless Chicken Thighs

8 large leaves butter or Boston lettuce

1 cup mixed fresh mint and basil leaves

1/2  cup bean sprouts, rinsed

1/2  cup shredded carrot

1/3 cup toasted chopped cashews

1 large lime, cut into wedges

INSTRUCTIONS
•    Mix oils, vinegar, tamari, ginger, and chili garlic sauce in medium bowl; reserve 1/4 cup to use as a dipping sauce. Add chicken, turning to coat with marinade (or place marinade and chicken in large resealable plastic bag). Refrigerate at least one hour.

•    Heat grill to medium-high heat or a large skillet over medium-high heat. Remove chicken from marinade; place on hot grill. Or sauté in hot skillet with 1 tablespoon of marinade (discard the rest). Cook about 15 minutes or until chicken is no longer pink in center and juices run clear, turning once.

•    Chop chicken; serve wrapped in lettuce leaves, garnished with herbs, sprouts, carrot, nuts, reserved dipping sauce and a squeeze of lime.

By Lisa Golden Schroeder

My garden kids learned a hard lesson over the July 4th holiday break. They had proudly planted 10 large container gardens just outside their summer classroom a week prior to the long weekend. We had volunteers slated to drop over to give the plants a drink if it stayed hot and dry, but since it was a bit stormy, everyone decided not to worry about the garden since we got enough rain. So upon the return to school, a very rude surprise was waiting. A vandal (or two, we don’t know) decided that the containers were ripe for destruction. They tore the plants that were heavy with green cherry tomatoes and chiles apart and broke the stakes holding them up—a project that the children had just completed.

The sad faces that surrounded the smashed pots slowly became irate. Who would do this to OUR garden? Their teachers and those of us working with the gardens talked with them about respecting other’s work and property—and a palpable sense of ownership was established in spades. The kids even came up with a solution that seems to be working—they carefully replanted the vandalized containers (several parents came to the rescue, donating plants and additional pots) and moved them to an inner courtyard at the school. So now they have their own secret garden that they can tend and harvest as the summer wanes.

On Friday I spent time with the younger children, who are at the location that shares our community garden. They took a tour of the gorgeous squash blossoms blooming outside, with baby zucchini at their ends. Then tasted a zucchini chocolate spice bread I baked—the stuff of summer dreams! Then I scooted over to the older children, who helped me cut herbs from their secret garden. We escaped into the cooler school kitchen, where we whirled up a big batch of herb pesto (augmented by some spicy Thai basil from the farmers market). We mixed the herbal sauce with some freshly squeezed lemon juice, then tossed it into a huge bowl of pearl couscous, local cherry tomatoes, and chopped sugar snap peas. Not everyone was a fan, but another batch of zucchini bread sealed the garden meal deal!

This fragrant herbal pesto can easily be varied, depending on the herbs you have in your garden or on hand. I love to use it mixed into mayonnaise for grilled chicken sandwiches, tossed with whole grain penne pasta and chunks of sautéed chicken breast or boneless chicken thighs—and whatever fresh veggies are the star of the week at the farmers market. Double or triple the recipe if you’re overrun with herbs—and freeze pesto “ice cubes” to use in the dead of winter in a warming chicken noodle soup.

WILDWOOD HERB PESTO

Makes about 1 cup

INGREDIENTS

1-1/2 cups (lightly packed) torn fresh basil leaves

1/2 cup freshly grated Parmesan cheese

1/3 cup fresh tarragon or sage leaves

1/4 cup packed fresh Italian parsley leaves

1/4 cup chopped walnuts, toasted

2 cloves garlic, peeled, halved

1/3 cup extra-virgin olive oil

Coarse (kosher or sea) salt and freshly ground pepper to taste

INSTRUCTIONS

• Combine basil, nuts, cheese, parsley, tarragon and garlic in food processor or blender container. Process until herbs are finely chopped.

• Add oil; process until mixture is a coarse puree. Season with salt and pepper.

• Refrigerate with plastic wrap pressed onto surface (to prevent browning), or freeze in ice cube trays (once frozen, place in a small resealable plastic bag.)

By Lisa Golden Schroeder

At first blush a picnic is defined as an outdoor meal. But in my mind the relaxed atmosphere of being freed from the table—and the magic elixir of good food, sunshine, and fresh air—makes any picnic an event. I do love impromptu picnics, the elegantly simple affairs when I can buy luscious fruit and cheese at an outdoor market or containers of savory salads and crusty bread to eat on a park bench. But I know picnicking is a versatile art. I grew up with elaborately planned outings, carefully prepared and meticulously packed. I have dim recollections of those walks in the woods, but very strong memories of sitting down on a huge blanket for a leisurely lunch.

A few weeks ago, I mentioned “planned over” grilling. One of my favorite picnic themes revolves around a deconstructed grilled chicken wrap menu. I’d much rather pack up my own tender grilled chicken than buy sliced deli meats, and gathering a collection of ingredients that my hungry gang can transform into drippingly delicious wraps takes only a few minutes of planning. If we decide to go biking on the trails close to our home, we might load up backpacks or insulated lunch bags. Everyone helps tote, but I create a spread at the final destination, surprising the troops with special treats.

Here’s my go-to list for the basics:
•    Grilled & chilled boneless chicken breasts, well seasoned with garlic pepper, dried rosemary and coarse salt before grilling. Cut into thick slices.
•    Large whole-wheat tortilla wraps, pita fold bread or chapattis
•    Prepared hummus dip (we love the ones flavored with roasted red pepper or olives)
•    A squeeze bottle of Dijon or honey mustard
•    Sliced cheeses (buttery Muenster and Jarlsberg are our favorites)
•    Sliced tomatoes, red onion and cucumber
•    Clusters of crisp grapes and a bag of sweet cherries
•    Carrot, jicama and kohlrabi sticks (to dip in hummus or just munch)
•    Something sweet and gooey (fudgy brownies always win, but my mom’s spiced prune cake was my childhood passion)

Don’t forget the paper towels and hand sanitizer—and a small bag to store any garbage. This is a finger food only, no flatware or plates allowed!

By Lisa Golden Schroeder

I’m deep into my family’s passion for roasted asparagus this past month. Plump bunches of lime green spears and bins of baby lettuce just scream to me when I enter the produce department—and soon my local farmer’s market will open, bursting with even more temptation. I found last year that my kids can gobble up an entire baking pan
of roasted asparagus, halved button mushrooms, and chopped garlic. So I’ve been parlaying that love into spring salad events, where even my youngest doesn’t turn up his nose if there’s a lettuce leaf in sight.

I think I’ll try this salad idea out on the grill in the next few months, but for now I’ve been turning the oven up to 425˚F, tossing asparagus, mushrooms, and boneless chicken thighs with a drizzle of olive oil, a sprinkle of coarse salt and a generous grind of garlic pepper, and roasting them until the chicken is tender and the vegetables are golden brown and a little crispy on the edges. I let the chicken cool a bit, then shred it into bite-size pieces that I spoon onto a bed of baby green lettuces, spinach, or spring watercress. The warm asparagus and mushrooms get plopped down alongside on the greens. I had a salad once that was topped with warm sautéed wild mushrooms and still love the contrast of their juicy meatiness with a crisp salad. So pairing them with the asparagus and chicken only makes it better. A good glug of balsamic vinegar and some crumbled blue cheese finish off the dish—super quick and definitely doable on a weeknight.

As more summer produce appears in the market or your garden, you can make this main dish salad with just about anything. Roast or grill quartered beets, halved Roma tomatoes, sliced eggplant, sweet bell peppers or long slices of zucchini…all taste lovely warm on greens with the richness of the chicken.

WARM CHICKEN SALAD with ROASTED ASPARAGUS

Makes 4 servings

INGREDIENTS

1 package (20 ounces) Just BARE® Hand-trimmed Boneless Skinless Thighs

1 pound asparagus spears, trimmed

1 package (8 ounces) button or shiitake mushrooms, stems trimmed, halved

3 tablespoons olive oil

2 teaspoons coarse salt

Freshly ground pepper

6 cups mixed baby lettuces

3 tablespoons balsamic vinegar

1/3 cup crumbled blue cheese, if desired

INSTRUCTIONS

• Heat oven to 425˚F. Place chicken, asparagus, and mushrooms on large rimmed baking sheet. Evenly drizzle with 2 tablespoons oil; season with salt and pepper.
• Roast chicken and vegetables about 25 minutes, turning chicken once and stirring vegetables occasionally, until chicken is no longer pink in center and vegetables are very tender.
• Shred chicken in to bite-size pieces. Arrange on top of greens with warm asparagus and mushrooms. Mix vinegar with remaining 1 tablespoon oil; drizzle over salad. Top with blue cheese.

By Lisa Golden Schroeder

Heading to Mexico soon for a taste of spring? Or maybe some other southern escape that will bring true spring closer, faster? Living in Arizona as a college student, spring break meant a possible train trip down to Mazatlan for a week of partying on the beach. Now, as a grown-up living “up north,” spring break means a respite from work and maybe a trip someplace that requires only a swim suit and flip-flops. I don’t think I’ll manage that this year, but I do crave flavors from tropical places—a salty margarita, some juicy chunks of ripe mango or a generous bowl of indulgently silky guacamole. It’s lighter food, ready-made for an active vacation but easy to recreate at home.

One dish that never fails to perk me up is a Caesar salad, which hails (according to culinary legend) from Mexico. Caesar Cardini, an acclaimed restaurateur in Tijuana in the 1920s, supposedly created the original tableside salad on the spur of the moment from a few simple ingredients. The true story of the recipe’s origin varies, but the salad itself soon became extremely popular among diners, especially the Hollywood set. I think the reason Caesar salad, in all its iterations, is so beloved is due to its garlicky dressing (with a dab of anchovy), crunchy croutons, crisp lettuce and savory cheese. So to top it off with a tender grilled or thinly sliced sautéed chicken breast only makes it more enticing.

This is a version that simplifies and lightens the traditional creamy Caesar dressing and is a cooling contrast to the spice-rubbed chicken fillets or tenders. The bite of the Romaine lettuce provides even more texture. And what really set this recipe apart are the thick slices of creamy avocado and crispy croutons I make from my favorite sourdough bread. I’m savoring the winter Haas avocados right now, rich in flavor and health benefits, that taste so delicious with the spicy chicken and citrusy tang of the dressing.

CHICKEN CAESAR SALAD with AVOCADO

Makes 4 servings

For an even more authentic flavor, add a few drops of Worcestershire sauce or a small spoonful of anchovy paste to the dressing. You can buy handmade croutons in a good bakery or make your own in minutes. Just toss torn pieces of rustic bread with olive oil or melted better and lots of chopped garlic. Toast in the oven on a baking sheet until golden brown and crisp.

INGREDIENTS

For the dressing

1 large lemon or 2 medium limes

1/2 cup light mayonnaise

1/2 cup shredded Parmesan or Romano cheese (2 ounces)

2 cloves garlic, finely chopped

For the salad

1 tablespoon smoked paprika or chili powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1 package (14 ounces) Just BARE™ Hand-Trimmed Boneless Skinless Chicken Breasts or Tenders

1 tablespoon olive oil

2 Romaine hearts, halved lengthwise or torn into pieces

2 small ripe avocadoes, peeled, sliced

2 cups large crisp croutons

Freshly ground pepper to taste

INSTRUCTIONS

• Grate peel from lemon; squeeze juice into small bowl.  Stir in mayonnaise, ¼ cup cheese, and garlic until smooth. Set aside.

• Mix spices in shallow dish. Coat chicken fillets or tenders with spice mixture. Heat oil in large skillet over medium-high heat.

• Sauté chicken three to four minutes per side or until no longer pink in center. If using chicken fillets, thinly slice across the grain into strips.

• Arrange lettuce on salad plate or shallow bowls. Top with chicken, avocado and croutons. Drizzle with dressing and sprinkle with remaining Parmesan cheese and black pepper.