Day #8: Rosemary and Balsamic Vinaigrette

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Grilled Rosemary Chicken 

Recipe

8 cloves of garlic (minced)
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 1/2 tablespoons dijon mustard
1 1/2 tablespoons lemon juice
1/4 teaspoon ground black pepper
1/8 teaspoon kosher salt
4 boneless, skinless chicken breasts

Directions can be found at AllRecipes.ca. Recipe adapted from AllRecipes.ca by Semigourmet.

Edible?

My mother really enjoyed it. I found out that I despise Rosemary; it tastes how Christmas trees smell. It was still a good experience. I learnt about the smell and taste of the herb and overall gained more familiarity with it.

Baked Parmesan Zucchini 

Any easy and quick way to gain some experience cooking zucchini.

Recipe

4 zucchini (quartered lengthwise)
1/2 cup grated parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh parsley leaves

Directions found at Damn Delicious. Recipe adapted from Damn Delicious by Chungah.

Edible?

Yes. They turned out well but they lacked some zing. I would sprinkle a bit of cayenne or paprika next time.

Balsamic Baked Vegetables 

This is a very easy side to throw together and the recipe can be applied to almost any vegetables in the fridge.

Recipe 

Mixed Vegetables (Chopped)
Balsamic Vinaigrette
Olive Oil
Salt

1.) Mix equal parts balsamic vinaigrette and olive oil until vegetables are coated.
2.) Sprinkle with salt to taste (remember the salt is being used to amplify flavour)
3.) Bake at 425 for 25 mins or until the vegetables have cooked to your liking

Edible?

Absolutely! The highlight of the meal!

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