General tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Grilled Chicken with Warm Fruit Salsa Recipe

	Category	BBQ Recipes
	Views	68
	Ratings	0

Ingredients And Procedures

3 kiwifruit

1 cup strawberries -- cut in half

1 cup cantaloupe cubes

1 teaspoon chopped fresh tarragon

1 tablespoon olive oil

2 tablespoons chopped shallots

2 tablespoons raspberry vinegar

1/4 teaspoon coarse black pepper

4 skinless -- boneless chicken

-- breasts Hot cooked rice

Directions: Peel kiwifruit and cut into 1/4-inch thick slices. Cut slices in half to form half circles. Toss kiwifruit rounds with strawberries, melon cubes and tarragon in mixing bowl. Heat olive oil in small saucepan. Stir in shallots; saut? until soft but not brown. Stir in vinegar and pepper; heat until mixture boils. Drizzle hot dressing over fruit, tossing gently to mix well. Set fruit aside to marinate 1-2 hours. Grill or broil chicken breasts until cooked through. Spoon fruit compote and juices over chicken just before serving. Serve with hot cooked rice, if desired. Makes 4 servings.

Posted To Fabfood January 1999~Busted With 2.0 by <melizajane@aol.com>

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<h1>Grilled Chicken with Warm Fruit Salsa</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 kiwifruit <P>1 cup strawberries -- cut in half <P>1 cup cantaloupe cubes <P>1 teaspoon chopped fresh tarragon <P>1 tablespoon olive oil <P>2 tablespoons chopped shallots <P>2 tablespoons raspberry vinegar <P>1/4 teaspoon coarse black pepper <P>4 skinless -- boneless chicken <P>-- breasts Hot cooked rice <P>Directions: Peel kiwifruit and cut into 1/4-inch thick slices. Cut slices in half to form half circles. Toss kiwifruit rounds with strawberries, melon cubes and tarragon in mixing bowl. Heat olive oil in small saucepan. Stir in shallots; saut? until soft but not brown. Stir in vinegar and pepper; heat until mixture boils. Drizzle hot dressing over fruit, tossing gently to mix well. Set fruit aside to marinate 1-2 hours. Grill or broil chicken breasts until cooked through. Spoon fruit compote and juices over chicken just before serving. Serve with hot cooked rice, if desired. Makes 4 servings. <P>Posted To Fabfood January 1999~Busted With 2.0 by <melizajane@aol.com> <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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