I recently visited my friend, Christine of The Solo Cook. In the past she has been kind enough to coach me on starting my own garden. I had the opportunity to tour the grounds of her home. Turns out she is an avid gardener and shared with me the bounty of her garden.
I left her home with arugula, thyme, sage and rosemary AND so much excitement that I immediately went to work in my kitchen. My first order of business, get the lemon and sage panna cotta chilled. Using my standard panna cotta recipe, I added lemon zest for some zing. I then made a sage syrup that would top this dessert.
With boneless chicken thighs I tucked in a few sage leaves and sprinkled with kosher salt and pepper then roasted them in the oven.
The arugula salad was topped with red onions that I sautéed in EVOO and balsamic vinegar. I added a little Montrachet cheese for creaminess and flavor.
Oh, I cannot forget the beverage! I made a soda with muddled lemon and rosemary.
What a fantastic dinner! Thank you, Christine for sharing.
PS It’s time for some homemade veal stock (that’s where I’ll use the thyme).