3 mains, 4 sauces, 1 salad, and a hoagie

Spiedini d’agnello (skewered lamb, bay, bread), chicken breast and black pepper pan sauce, hot cherry pepper rosemary chicken cutlet, pine nut colatura aioli, mint oil, chicken hoagie.

This month’s newsletter has three mains, four sauces, one side salad, and a hoagie. The first recipe is spiedini d’agnello, skewered lamb, bay, and bread served with a pine nut colatura aioli and mint oil. I served this during Easter and it was hit. It’s easy to cook, simple to serve, and delicious to eat. The next recipe is tender chicken breast with a black pepper pan sauce and a side salad of celery, red grapes, mint, toasted almonds, and fig vinegar. Chicken breast is not always celebrated as a delicious main but when cooked correctly it will be unforgettable. If I’m not making chicken cutlets then this is my go to for chicken breast. If I am making chicken cutlets, its finished in a hot cherry pepper and rosemary vinegar sauce. I’m sharing my infamous chicken cutlet dish that Food & Wine ripped off / incorrectly named. Both chicken recipes are perfect for a hoagie or with a salad. I’ll share an ingredient lists for quick market shopping, a tools list (this list has items that are necessary but use what you have in your kitchen), and then the methods. Enjoy!