First Pick

Wednesday. Just an ordinary weekday. The highlight of my day was Chef Peggy requiring my taste buds for a Boursin cream polenta she was making. It was the most amazing polenta and really got my appetite going. So, of course I was thrilled when she made tuna salad sandwiches for all of us at lunchtime soon after.

After work, as I was busy prepping a fresh lime and grapefruit salsa for our grilled chicken dinner, my husband showed up in the kitchen with a colander of fresh lettuce from our garden. The first pick of the season! It was so inspiring to finally enjoy some of our own earth's bounty. The lettuce was perfectly crisp, flavorful and delicious with Vidalia onion dressing and fresh cracked pepper.

What about the rest of our dinner? A refreshing and light grilled mix. We dined on grilled chicken pieces seasoned with lemon pepper and marinated with a grapefruit lime salsa, fresh cilantro and mint over whole grain rice. The perfect accompaniment to our garden's first salad.