Sunday was a glorious day-- fish sandwiches and bloody marys on the deck at the Porthole, then wandering the streets until it started thundering and I felt compelled to hit Hannaford for a week's groceries.

The, while wandering the meat area, "do you like chicken?"

Oh no, I said to myself. Another grocery store crazy person.

"...Yes," I said.

"There's bags of chicken breasts for 99 cents on sale."

Then I realized the woman was just a helpful person understandably excited by a good sale. Turns out they had all natural hormone free purdue chicken in 1.8 lb bags for 99 cents. Really.

I cleared the rest of the inventory. You know you're getting older and weirder when chicken sales become exciting.

So on Sunday night I made chicken for dinner.

I've long been a fan of charmoula, a classic Moroccan sauce which is kind of like an African pesto, made with lemon zest, parsley, and garlic. Sometimes, though, the raw garlic can be a little much. So I decided to cook the sauce lightly. It turned out delicious.

Chicken with Charmoula

4 large boneless chicken breasts
Flour
Salt & pepper

1 bunch parsley
6 cloves garlic
Zest and juice of 3-4 lemons
Salt & pepper

1. Preheat oven to 350.
2. Heat olive oil in large skillet.
3. Season flour and coat chicken breasts.
4. Brown outside of chicken, transfer to ovenproof dish, and move to oven.
5. In food processor, combine other ingredients and processes until finely chopped.
6. Remove chicken when just cooked through.
7. Add a small amount of flour to original pan (just enough to bind the sauce) and add parsley mixture.
8. Sautee for 1 minute.
9. Add chicken and sautee for 30 seconds.
10. Serve with lemon wedges.

I served this over tri-color couscous, and it was very darn tasty.

In other news, we finally received our first CSA share! The sad part is, we're leaving on Friday for a week in San Francisco. Not that there's anything wrong with that, of course-- but we won't really have time to eat our veggies!

We'll be giving most of the veg for this week and all of the veg for next week to our friend Ravinder, who is cat-sitting for us while we're away, so I'll try to get a couple of recipes out of him. He's a fantastic cook.

Regardless, here's the list for this week:

1 head Chinese cabbage
1 head green lettuce
1 head red lettuce
1/4 lb mesclun
1/4 arugula (Wold Pine grows the best arugula. I am so sad not to be able to eat every last bit!)
1 bunch cilantro
1 fresh garlic plant (this looks like a leek, sort of. It's new to me, so I will definitely report back.)

Thanks to Wolf Pine for including this blog in the share newsletter. I promise to all the visitors from the farm that I'll be posting recipes from share contents as soon as we get back from vacation.

Along with reports from the fabulous restaurants we'll be eating in next week!