I have been on a health food kick lately and I am hoping that it sticks. Mostly it has to do with feeling better and keeping our health care costs low. So far, so good. I’m not giving up baking but I am trying to keep 90% of the food I ingest healthy choices. I have been making a lot of dishes in advance and then taking them out when I need a convenient meal. Today I made one of my favorites, a dish I learned while working at a restaurant in Montgomery, Alabama. I was a waitress and a bartender and I did make good money in tips but the real reward in having that job was being exposed to a way of cooking I was totally unfamiliar with, exposure to new ingredients, and a basic understanding of how to cook well. I asked the chef a lot of questions and am so grateful that I did!
For this dish, you need to first grill some chicken or cook it in a little olive oil on the stovetop. Make sure you generously salt and pepper the chicken beforehand- it makes a big difference. I then soak it in a little bit of balsamic vinegar as seen above. Next add quartered grape tomatoes, chopped garlic, halved kalamata olives, artichokes (not the oiled ones, just water-packed) and some pasta if you would like. Pictured below is the mix without pasta.
You could also add some grated Parmasean on top. I promise, this is one of the most delicious, flavorful dishes you will make. I chill it and eat it as a pasta salad or, like a lot of people I know will, have it as antipasto. Enjoy!