Summer is in full swing here in the Carolinas, people are sunbathing, and kids are splashing in the pools. Me? I took a good look at last year’s swimsuit, tried it on, and was grateful that I bought a new one. Last years suit fit beautifully…last year; but then again, I was a dancing diva in Zumba classes, keeping fit. This year? Ha… I had a huge conflict in my workout schedule faced with the kid’s personal agendas, cooking classes and volunteering my time to others. Was it worth it? Absolutely!
So here I am, in June, faced with the obvious. I need to eat well, and take better care of myself. Recently, I spied this awesome recipe, and thought it sounded beautiful. Fresh cherries, arugula, tossed with fresh shallots, a little olive oil and red wine vinegar? Yes please! I also served this with baked organic chicken, seasoned lightly with olive oil, salt/pepper, and a little Parisian seasoning (compliments of Penzey’s spices.) Delightful…
Sorry I didn’t take any decent pictures of the chicken with the salad, as I was serving a few children at the same time, so the plating was done in a BIG hurry. 🙂 Enjoy!
Cherry Arugula Salad
- Fresh Arugula
- Fresh cherries, pitted
- 1/2 shallot, chopped
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
Place all together in a bowl and toss lightly. Cover until ready to use with the chicken, or eat directly!
- Organic chicken leg/thighs
- Sea salt
- Penzey’s Parisian Spice
- Olive oil
Preheat oven to 400 degrees. On a foil lined pan, place chicken down, and lightly coat the skin of the chicken with a little olive oil. Crack sea salt over chicken. Add desired amount of pepper and spice. Bake for 20-25 minutes or until cooked through.