Spring Chicken

Well folks, it feels like it might actually be spring. To me, spring isn’t just about cherry blossoms, light sweaters or sandals, but also about the produce that is about to enter the markets. Every year that goes by we realize how important it is to support small businesses. That includes small, local farms. Most people don’t think about produce correlating to seasons because, especially in New York, supermarkets supply all types of produce year round, sourcing from places like Mexico and California. There is nothing wrong with eating a peach in December, but it won’t taste nearly as good as a ripe, locally grown peach in the middle of the summer.

All of this sunshine inspired me to start playing around with some ideas for summer dishes. When fresh, whether it’s a fruit or vegetable, it’s best to keep it simple and let the produce shine.

Sometimes, when reading a recipe, it’s hard to think up what to serve with it. So I’m pairing a delicious, foolproof chicken recipe from the Martha Stewart vault with a new raw squash & zucchini salad of mine that you’ll want to eat all summer long.


Parmesan Stuffed Chicken with Raw Squash & Zucchini Salad

Parmesan Stuffed Chicken with Raw Squash & Zucchini Salad

This recipe for Parmesan Stuffed Chicken by Martha Stewart is ridiculously easy, delicious and perfect, every time you make it. It’s also on the healthier side. This recipe uses no butter or oil, and only white meat chicken breast. I usually cut the recipe in half and make it for 2. You can wait to prepare the salad once the chicken is in the oven.


Raw Squash & Zucchini Salad with Tarragon Vinaigrette, Macadamia Nuts and Parmesan 

Serving Size: 2

Time: 15 minutes

Difficulty: Easy


–       a cutting board

–       a mandolin or a peeler

–       2 bowls

–       a knife

–       a whisk


–       1 yellow squash

–       1 zucchini

–       4 small red radishes

–       ½ bunch tarragon, chopped

–       1 tsp Dijon mustard

–       1 tsp white wine vinegar

–       juice from half a lemon

–       ¼ cup olive oil

–       1 small piece of parmesan, cut into slices with peeler

–       10 macadamia nuts, roughly chopped

–       salt and pepper to taste


Cut the ends off of the squash and zucchini. Carefully, with your mandolin, thinly slice each, one at a time, lengthwise. If you don’t’ have a mandolin you can use a peeler, however the strips of vegetable will be thinner and more uneven than they will with a mandolin. Then, slice the radishes, again with the mandolin. If you don’t have a mandolin, you can thinly slice the radishes with a knife. Put all ingredients in a bowl, pulling apart any ribbons that may be sticking together.

In a bowl, mix the tarragon, mustard, vinegar, lemon, salt & pepper. Whisk together. Slowly, while whisking, add the olive oil.

Pour the vinaigrette over the squash, zucchini and radish mixture. Toss salad so that it is coated evenly. To serve, place squash mixture on the plate. Top with chopped macadamia nuts and parmesan.


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