Summer is one of the best times of the year because of the great weather and fresh produce are in abundance. I love going to the farmer's market or a produce stand by the roadside to pick up organic and fresh ingredients when I prepare dinner. Not only are the produce super tasty, I feel like I contributed to the community by supporting our local farmers.
On the menu tonight was Pernod and lemon baked chicken over a bed of sauteed summer vegetables and basil potato puree. I marinated the chicken with lemon juice, thyme, olive oil and a splash of Pernod. The licorice flavor from the Pernod cuts out the acidity of the lemon juice and gives the chicken a nice fennel-like taste. A little Pernod goes a looooong way, so use it sparingly.
Accompanying the chicken is sauteed vegetables - zucchini, yellow squash and red bell peppers are sauteed in olive oil and garlic, and grated parmesan cheese is added towards the end to give the vegetables a nutty and more rounded flavor. I absolutely love the color these vegetables add to the dish. For the starch element, I opted for a basil potato puree - russet potatoes cooked with cream, garlic and fresh chopped basil. This was inspired by my favorite TV personality - Ina Garten. The basil adds a fresh fragrance to an otherwise boring set of mashed potatoes.
I wished I had taken a better picture (with a real camera) before my husband devoured the dish. Here's one that I had quickly snapped with my iPhone camera.
