Mediterranean flavors are the ones I turn to when I'm in a cooking rut and can't figure out what to make. That's when I cook with ingredients like lemons, olives, capers, canned tomatoes, fennel, garlic, herbs and olive oil. I always have them on hand in my pantry and refrigerator for back up. It's easy to apply these flavors to give any recipe for chicken, fish and even meat a Mediterranean feel.
In this recipe I'm using lemon, fennel, and olives for an easy oven tray bake. But for some extra interest I'm not just using any lemons, instead I'm using Meyer lemons, which are more flavorful and sweeter than regular lemons. Thinly sliced and roasted along with the fennel, they become soft and entirely edible. Plus I use the lemon juice for a marinade. All the flavors harmonize so well together
Using chicken cutlets for this recipe makes it come together very quickly. You can also make this recipe with fish, such as halibut or cod fillets. Simply continue to roast until the fish flakes easily. If you don't have access to Meyer lemons, use regular lemons or even oranges. And don't discard the fennel fronds, use it for garnish.
"Back again?" (no smile)
When my in-laws from Rhode Island were visiting recently, I mentioned that our strawberry season was coming to a close.
My first foray into a closer relationship with artichokes began as a work assignment. Drive to Lompoc, California, chat with a farmer, get some pictures and get back to Los Angeles without becoming a part of the daily human-and-metal gridlock. Coffee in hand, I raced up the 5, beating traffic and made it with a few minutes to spare.
These mini mint puddings sprout to life with their mint seedling growing out the top and ground-cookie dirt sprinkled on the surface.
