Sprouted peas successfully for a school project in third grade.Helped friend plant-sit a mini jade tree for a summer (while neglecting my landlord’s plant).Poured a bucket of water onto my mother’s garden once.
Clearly, I have no green thumb. My expectations for project #HNBGardenNow were low. Three months in, my chives and lemon thyme that I got from Good Eggs (<— LOVE them, by the way) are going strong, even after 5 days of neglect when I was out in Alaska. My Thai basil from the farmers market on the other hand . . . Let’s just say it’s seen better days. Much better days. I’m still working on this whole green thumb thing. This month’s theme for The Recipe Redux is fresh produce from the farmers’ market or from our gardens. Maybe when I actually have a patch of gardening area to play with, I’ll get to make a salad with my homegrown ingredients. For now, the farmers’ market will have to do. I paired some of my favorite seasonal fruits and vegetables in this salad with a pistachio-crusted chicken. I’ve been eating a ton of grilled chicken lately so I wanted to switch things up by covering the chicken in a whole lotta nuts and a sprinkling of sesame seeds. It looks like a lot of effort, but trust me, it’s simple. All you need to do is blitz some nuts and press the chicken breasts on top of the crushed nuts. Easy peasy elegant meal at your finger tips. Enjoy! NOTE: This post contains affiliate links.
