Monday, June 9, 2014

Market's Choice Dinner

In my trip to the farm stand last night, I found pea tendrils and scallions. I already had some chicken breasts in the fridge. Ed grilled the chicken and the scallions (recipe at bottom of post) and I prepared the pea tendrils by removing the toughest stems and divided the tendrils between two plates. Topped with a chicken breast and grilled scallions this was an easy, pretty dinner for a hot night!

Reviewed 9/14/2017

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