Recipe for June 3, 2007
Browse the market and fill your basket with the makings for a picnic in your backyard, the park or on a country pasture. Pack your cooler, grab a blanket and you’re set to go.
Green Goddess Dressing
Pulse mayonnaise, vinegar, green onions, anchovies, parsley, tarragon, salt and pepper in a food processor until dressing is pale green and herbs are finely chopped. From Gourmet magazine, June 2007.
Easy Roasted Chicken
Preheat oven to 450 degrees. Season the chicken all over with salt and pepper, stuff the cavity with the lemon and onion, quartered, and put in a roasting pan. Roast for 45 minutes or the juices run clear when the thigh is pricked with a skewer. Transfer the chicken to a cutting board and let the bird rest for 15 minutes. Skip the lemon and onion if you’re in a hurry.
*Available at the Old Cheney Road Farmers’ Market