Chris and I are part of a CSA (community supported agriculture) program. We pay a yearly fee in May and then each week from June 1st-October 31st we get a box full of fresh organic local produce from a nearby farm. It is so fun! We never know what we are going to get and then we have the challenge of finding new ways to eat the veggies. It's a lot of veggies. Here is our box this week: one bag of salad mix, one head of lettuce, one bunch beets with their tops, one bunch green onions, one bunch basil and broccoli.
Last night in celebration of fresh basil and green onions Mom and I made Thai Chicken Tacos. This is a recipe we have adapted over the years from a Rachel Ray recipe for Thai Chicken wraps. It's a wonderful light recipe perfect for summer.
boneless skinless chicken breast
red bell pepper
rice wine vinegar
sugar or agave
salt and pepper
chunky peanut butter
combine bite size pieces of cucumber, tomato, red bell pepper. Add shredded carrots, chopped green onions and fresh basil. Add some olive oil, rice wine vinegar, a pinch of sugar or agave, salt and pepper to taste. Set aside.
To make sauce:
combine about a quarter cup peanut butter, 2 TB soy sauce, 1 TB rice wine vinegar, and a dash of cayenne pepper. set aside.
Grill chicken and heat tortillas. Spread each tortilla with peanut sauce, add chicken and top with fresh salad.