It was a crazy, busy day at the store with customers and vendors, plans shaping up for the Cafe and the Herb & Salt bar to restock. I love working with the herbs; the precise math of the scales and sizes of containers keep me focused amid the heady aromas and rich colors of fresh herb blends and flavored salts.
So what to do but come home and cook up something fantastic for myself? (I can’t live on Ensure power drinks alone, though that is exactly what got me through the day.) Two skinless, boneless chicken breasts and some rather tired Brussel Sprouts greeted me.
I heated up two tablespoons of Butternut Squash Seed Oil, a handful of pine nuts and three fresh sage leaves. The Sprouts were salvageable. I peeled the outer, droopy layers and tossed them in the oil. With the heat very low, they were self-sufficient while I set about the chicken.
- 2 Tbsp MOV* Tuscan Herb infused olive oil
- 2 Tbsp MOV* Tuscan Herb Spice Blend
- 1 Tbsp MOV* Roasted Garlic Sea Salt
- 3 Tbsp MOV* Sicilian Lemon white balsamic vinegar
I heated the oil, herbs, and salt then sautéed the breasts, turning frequently until they browned. After lowering the heat, I added the vinegar and cooked slowly until they glazed, turning every 3 minutes.
Oddly enough, a year ago when life at the store was just starting, I wrote about cooking and how is was becoming more of a focus in my life. What would I do at night to unwind if I didn’t work in this wonderful world of tastes and ingredients?
* MOV is Monadnock Oil & Vinegar