Butterflied chicken breast, rubbed with oil, salt, and pepper, sauteed, and served with a carmelized onion and toasted hazelnut aioli over a bed of baby spinach.
Enjoyed while on a conference call with the Organizing Committee of the Home Ecovillage Project in Brighton, England.
15 minutes prep; 30 minutes to eat and wash up.
A porridge of oats, lightly toasted with olive oil, salt, and pepper, and simmered with dried bing cherries, dried apple slices, and toasted hazelnuts.
Sweet, spicy, and delicious.
For a quick dinner tonight, I made myself a tuna salad salad. In this case, sustainably harvested tuna in an eggless aioli with capers, red onions, celery, and chopped pickles, served over a bed of baby spinach. Prep time under fifteen minutes (including time for washing dishes).
