Here's another recipe that reminds me of the fall! Now, if only the leaves would hurry up and change color already...actually, they are! Today, Jose and I took a walk to Porter Square, here in Cambridge, and I saw a few beautiful leaves on the ground; they were the perfect shade of orange, yellow, and red! This Warm Veggie Chicken salad is just as bright and colorful, but not as crunchy :). I know what you're thinking, that most salads are crunchy and all; they're light and cool, something you might eat before or after a rather heavy meal...or something you might eat instead of a meal, only to find yourself starving 30 minutes later because it was way too light!
Chicken slices cooked up with molasses, a few spices, leeks, and other savory ingredients make this salad a filling one. But sweet potatoes, apples, and carrots boiled in apple juice and sweetened with honey make this salad slightly unconventional :). I'll be honest with you, this tastes pretty yummy straight outta the fridge, but I enjoyed eating it right off the stove, too!
I made this simple but fun lunch yesterday, using the ingredients we purchased at the Somerville Farmers Market earlier that morning. I think the salad pretty much made itself. The veggies were so delicious and fresh, that I actually had to brush the dirt off the leeks and even remove a little slug from the chard leaves! Poor little guy was probably in heaven, basking in a bundle of chard leaves, but I had to let him go; I wasn't in the mood for escargot :)!
...and because there's always room for dessert, I'll go ahead and post a sweet recipe later on in the week :).
Further reading: FDA safe food handling advice.