A DAY TO REMEMBER ~ SUNSET and FULL MOON (SIMPLE SUNDAY NIGHT SUPER) LEMONY BAKED GREEK CHICKEN BREASTS / GRILLED ASPARAGUS with PARMESAN SALSA

“When I admire the wonder of a sunset or the beauty of the moon, my soul expands in worship of the Creator."

~ Mahatma Gandhi

~ Sunset and full moon

(Hubbard Lake)

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LEMONY BAKED GREEK CHICKEN BREASTS

~ Succulent bone-in breasts and grilled asparagus make for a delightful spring supper

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4 bone-in chicken breast halves

8 cloves crushed garlic

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

2 Tbsp. chopped fresh oregano (2 tsp. dried)

4 thinly sliced lemons

1 cup pitted kalamata olives

8 oz. crumbled feta cheese

lemon slices and sprigs of oregano for garnish

• Preheat oven to 350-degrees.
• Gently lift skin from chicken and stuff 2 sliced garlic cloves under each breast. Rub breasts evenly with olive oil and lightly sprinkle with salt. Grind pepper over each and sprinkle with oregano.
• Spray 13x9 inch pan with Pam. Arrange lemon slices and chicken in pan. Sprinkle with olives. Bake for 45 minutes or until done. Remove from oven and sprinkle with feta. Garnish with fresh lemon and sprigs of fresh lemon.(4 servings)

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GRILLED ASPARAGUS with PARMESAN SALSA

~ Greet Spring with versatile asparagus

(adapted from Southern Living)

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1 lb. fresh asparagus

1 Vidalia onion sliced 1/2 inch thick

2 Tbsp. extra-virgin olive oil

1 Tbsp. balsamic vinegar

Coarse salt & freshly ground pepper

2 seeded and finely chopped plum tomatoes

1/4-1/2 cup shredded fresh Parmesan cheese

coarse salt & freshly ground pepper

• Combine olive oil, garlic, balsamic vinegar, salt & pepper. Snap off tough asparagus ends and toss along with onion slices in olive oil mixture.
• Grill onion slices and asparagus over medium heat until tender. Remove from grill. Finely chop onion and and combine with tomato, Parmesan cheese, salt & pepper. Serve salsa over warm asparagus.