This simple serving suggestion is great for breakfast or an afternoon snack. Tarragon packs a strong, licorice-like herbaceous flavor that pairs deliciously well with fresh mango and sweet strawberries. A little tarragon goes a long way, so start with just one tablespoon, adding more to taste. Serves 4.
What you need:
- 2 mangos, such as a Hayden, Manila or Kent mango, peeled, sliced and diced into 1/2-inch cubes
- About 8 to 10 local strawberries, stemmed and quartered
- About 2 Tbsp chopped tarragon, more or less to taste
Directions: Toss the mango and strawberries with a bit of the chopped tarragon. Taste; add more tarragon if desired. Plate and serve.
Cilantro-Lime Grilled Chicken with Strawberry-Avocado Salsa
Strawberries are just as great savory as they are sweet! We love how this berry is incorporated into a fresh salsa to top grilled chicken. The salsa is also awesome on fish, fish tacos or just with chips. It comes together in just minutes. Inspired by Cooking Light. The dish is paleo-friendly and dairy- and gluten-free. Serves 2.
For the Chicken:
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 Tbsp chopped cilantro
- 1 lime zested and juiced
- 2 tsp. honey, such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
- Salt and pepper, to taste
- 2 boneless, skinless chicken breasts
For the Salsa:
- 1 avocado, halved, peeled and diced
- 1 cup roughly diced strawberries
- About 1/4 a small red onion, diced
- 2 Tbsp. fresh minced cilantro
- About 1 tsp. minced jalapeño pepper, seeds removed (more or less jalapeño, to taste)
- 2 tsp. fresh lime juice
- Salt, to taste
Directions: In a blender or other mixing device, puree together the olive oil, honey, cilantro, zest, lime juice, salt and pepper. Place chicken breast in a shallow dish or zip-top bag; add marinade and allow to marinate for at least 2 hours.
About 30 minutes before you grill the chicken, prepare the salsa. Place all ingredients together in a medium bowl and gently stir to mix well. Allow salsa to sit for at least 15 minutes while you grill the chicken, to allow the flavors to meld before serving.
To cook chicken, preheat a grill to medium high heat. Remove chicken from marinade, shaking off and discarding excess. Grill chicken about 6 to 7 minutes a side, keeping lid closed except to flip chicken once. Chicken is cooked through when a thermometer reads 165° when inserted into the thickest part of the breast. Allow to rest 5 minutes before serving or slicing.
To serve, plate the chicken and top with the salsa.