Cuisine Eric

This is an easy grilled chicken number inspired by the Entertaining at Home cookbook by Nordstrom published in 2005. Who knew they had restaurants in their stores? They must be good because I want to cook almost every dish in the book; which I bought for $.30 at a library sale! 1 lb boneless, skinless chicken breast (about 3 small ones) Marinade: 3/4 cup good real mayonnaise 1 Tbsp Dijon mustard 1 Tbsp soy sauce 1 Tbsp honey 1 tsp Sriracha (or other favorite) hot sauce 1 clove garlic, minced through a garlic press 1 Tbsp dried chives 6 wooden skewers Whisk together the marinade ingredients.   Reserve 1/4 cup for final basting. Cut chicken into a total of 6 long strips.   Place chicken in a quart-sized zip lock plastic bag, or a bowl.   Add the remaining marinade and mix well.   Marinate for 2-4 hours in the refrigerator. Meanwhile, soak the wooden skewers in water.   When ready to cook, preheat grill to high.   Thread each strip of chicken lengthwise onto each skewer. Grill for about 2

This is a very hearty plant-based salad ready for lunch or dinner or better yet - a picnic along a lake. 1 cup rainbow quinoa, rinsed and drained 1/4 cup Acini di Pepe pasta 1/2 cup Puy lentils 2 green onions, chopped 1/3 cup matchstick carrots, chopped 1 red Fresno pepper, minced 1 cup finely diced English cucumber 1/2 cup corn kernels 6 Castelvetrano olives, chopped Dressing: juice of 1 lime 2 Tbsp red vinegar 1/4 cup olive oil 2 cloves garlic, pushed through a press dash salt and fresh pepper to taste Bring 2 cups water to boil in a small pot.   Add the quinoa, pasta and a dash of salt.   Simmer for 15 minutes, covered. Meanwhile cook the lentils in 2 cups water over a very gentle boil, stirring occasionally.   The lentils should almost be ready when the quinoa is cooked.   When all the water has been absorbed by the quinoa, flake it with a fork and turn out into a rimmed baking sheet.   Spread out evenly and allow to cool. (This keeps the quinoa from getting gummy). Check the lenti