Pita and dip pretty much make a daily appearance in our home. Tonight I wanted it to look pretty, so I arranged the appetizer on a large plate. I made hummus with canned chickpeas, tahini, chili flakes, cumin, garlic, lemon juice, olive oil, kosher salt and freshly ground pepper. To jazz it up, I topped the hummus with my best extra virgin olive oil and chopped parsley.
Our main course included grilled chicken breasts, roasted asparagus, mushroom medley quinoa and salad. The chicken breasts marinated for an hour in a mixture of pantry staples: grainy mustard, wildflower honey, olive oil, herbes de Provence, kosher salt and freshly ground pepper. Unfortunately, the chicken spent a little too much time on the barbecue so it was a bit dry. Our salad was comprised of romaine, arugula, chopped tomato, crumbled goat cheese, toasted pine nuts and a light lemon vinaigrette.
All in all, it was a nice evening that finished with a slice of rhubarb crisp.