After last nights dinner I am so not ready for fall. So until the first day of fall (which is Sunday – gasp) – I’m going to keep pretending it’s summer. Maybe I’ll even sip champs on the back porch tonight and pretend that I have a summer’s worth of beach trips ahead of me.
But I don’t think any amount of champagne will keep fall/winter away. The mornings are beginning to feel crisp. The humidity is going down (slowly). Fall clothes have taken over the stores. Sunscreen and bikinis are on sale. Instead of beach trips, I’m planning tailgates. (sigh.)
Summer is almost gone. Almost.
Parsley and lemon brighten up the plate with a fresh-from-the-garden tomato and corn salad. So fresh. So healthy. So summery.
The chicken is sprinkled with a mix of fresh minced parsley, the zest of a lemon, salt, pepper and garlic (I simply combined it all in the bowl with the chicken). Let those get to know one another for 10 minutes while you heat the grill and throw together the salad. For the salad, garden tomatoes, torn butter lettuce, corn and parsley are tossed with lemon juice, olive oil, salt, pepper and Dijon mustard. These thin slices chicken breasts took about 4 minutes total to grill (I actually used a grill pan indoors) over medium-high heat.
The lemon and parsley is a stellar combination. And they paired perfectly with the chicken and simple salad.
Please, summer, stay a few weeks longer.