Lemon and Garlic Grilled Chicken With Lima Bean Salad

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Lemon and Garlic Grilled Chicken With Lima Bean Salad

Serving size: 4 people

start to finish: 1 hour 25 minutes



  1. In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
  2. Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
  3. Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.

-Raining Chocolate


Lemony Hummus and Vegetable Sandwiches

Lemony Hummus and Vegetable Sandwiches











Makes 4 sandwiches plus about 2 cups of hummus

start to finish: 35 minutes


Lemony Hummus

Two 15-ounce cans low-sodium chickpeas, drained and rinsed

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup lemon juice

2 tablespoons tahini

2 medium garlic cloves, smashed

¾ teaspoon kosher salt

½ teaspoon cumin

¼ teaspoon freshly ground black pepper



8 slices focaccia or good-quality wheat bread

4 loosely packed cups mesclun greens or other mild lettuce

1 medium English cucumber, thinly sliced crosswise

2 medium vine-ripened tomatoes, cored and thinly sliced

¼ teaspoon kosher salt

1½ loosely packed cups radish sprouts

2 medium carrots, peeled and finely grated

¼ red onion, thinly sliced


1. Make the hummus: Set aside ¾ cup of the chickpeas. In the bowl of a food processor, combine the remaining chickpeas with the olive oil, lemon juice, tahini, garlic, salt, cumin and black pepper. Purée, scraping down the sides of the bowl as needed, until the mixture is well blended and smooth. Transfer the hummus to a bowl and fold in the reserved chickpeas. Set aside.

2. Make the sandwiches: Arrange the bread slices on a clean, dry work surface and spread each slice evenly with hummus, using about ¼ cup per slice. Top 4 slices with the greens, dividing them evenly. Layer the cucumber slices, then the tomato slices over the greens, dividing them evenly. Sprinkle the tomatoes with the salt.

3. Top the tomatoes with the radish sprouts, carrots and onion, dividing them evenly. Close each sandwich with another slice of bread, hummus side down, then cut in half. Divide the sandwiches among four plates and serve.

-Raining Chocolate

Spaghetti with Creme Fraiche, Parsley, Lemon and Parmesan Cheese

Spaghetti with Creme Fraiche, Parsley, Lemon and Parmesan













1 cup loosely packed flat-leaf parsley leaves, finely chopped

1 garlic clove, finely chopped

Zest of ½ lemon


Spaghetti with Crème Fraîche, Parsley, Lemon and Parmesan Cheese

½ pound dried whole-wheat spaghetti

½ cup crème fraîche

2 tablespoons extra-virgin olive oil, plus more for garnish

2 teaspoons lemon juice

2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for garnish

½ teaspoon red-pepper flakes

Salt and freshly ground black pepper

Flat-leaf parsley leaves, for garnish


1. Make the gremolata: In a small bowl, combine the parsley with the garlic and lemon zest. Using a spatula or small spoon, mix until just combined and set aside. (You should have about ¼ cup.)

2. Make the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions or about 8 minutes.

3. Meanwhile, in a large bowl, whisk the crème fraîche with the olive oil and lemon juice until combined. Add the Parmesan, red-pepper flakes and reserved gremolata; mix until combined.

4. When the spaghetti is cooked, use tongs to transfer it directly to the bowl with the sauce. Toss the spaghetti until the sauce coats the noodles evenly, adding pasta water 1 tablespoon at a time to thin the sauce if needed. Season to taste with salt and pepper.

5. Transfer the spaghetti to a large serving bowl or divide among four plates. Garnish the spaghetti with additional Parmesan, a drizzle of olive oil and the whole parsley leaves. Serve immediately.

4/29 Quote of the Day

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”

-Alice May Brock

What do you get when you put all of them together?


-Raining Chocolate

4/10 Quote of the Day

“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”

– Alfred E. Newman

And we are living in a world today where perfumes are made of tea extracts and tea extracts have chemicals that have a possibility of being used in perfumes…

I know, I have green tea perfume.

-Raining Chocolate

4/8 Quote of the Day

Sorry guys…

“I just figured if I was going to make the world a better place, I’d do it with cookies.”

– Ana Pascal

And I would do it with her. With like, lemon bars on the side. (Because when life gives you lemons, you make lemonade and some lemon bars~)

-Raining Chocolate