Chicken and a ton of roasted garlic... also carrots and potatoes.

This ultra-simple pasta dish celebrates the freshness of spring and early summer produce. “Primavera” simply means the first tender offerings of the growing season. Look for English peas in the pod at early farmer’s markets—if you have trouble finding them, substitute sugar snap peas. To make the long thin strips of carrot, just use a vegetable peeler, cutting lengthwise after peeling off the skin—or just shred them with a veggie grater.

For the full recipe, click here: www.justbarechicken.com/blog/?p=561

Shot by Andy Klein.

Here’s my take on refreshing lettuce-wrapped chicken, the answer to a “dog’s day in August” evening. Put out a platter of lettuce leaves, herbs, sprouts and carrots, along with a bowl of toasted nuts to sprinkle in. A little dab of additional condiments, like more chili garlic or Sriracha sauce, or even some sweet hoisin or toasted sesame seed would allow everyone to customize their wraps.

For the full recipe, click here: www.justbarechicken.com/blog/?p=657

Ain't nothin' healthy 'bout this . . .

Down by the old mill stream -

"World Famous Chicken Dinners"

I really like to make a small bowl of vegetable slaw to provide some texture and crunch to these simple tostadas. The chicken is extremely tender and a bit spicy, so a bowl of cilantro-spiked shredded cabbage, carrot and zucchini—dressed with a little olive oil and mild vinegar—is a perfect accompaniment.

For the full recipe, please click here: www.justbarechicken.com/blog/?p=427

Indiana, St Pius festival

As more summer produce appears in the market or your garden, you can make this main dish salad with just about anything. Roast or grill quartered beets, halved Roma tomatoes, sliced eggplant, sweet bell peppers or long slices of zucchini…all taste lovely warm on greens with the richness of the chicken.

For the full recipe, click here: www.justbarechicken.com/blog/?p=515

Shot by Andy Klein.

Shot by Andy Klein.

Zehnder's of Frankenmuth, MI.