Connie is cooking anew – inspired by a CSA!

While I’ll be posting regularly on Instagram – I’ll be sharing recipes here that you’ll see pictured. Hope you will tune in and be inspired by the fruits, veggies, and more that come straight off a Minnesota farm to my house via https://www.untiedts.com/store/untiedts-st-louis-park/.

Tuesday is pick-up day! For those of you not familiar with a CSA – it stands for Community-supported agriculture – it’s a system that connects producers and consumers. I’ve talked about purchasing one for years and finally bit the bullet. Most of the first week’s bounty is gone – although I’m still munching on radishes and kale chips!

Here’s the recipe I made with the first week’s rhubarb and basil. It was delicious!

Grilled chicken breasts with rhubarb-mango salsa

Zest and juice of 1 large lemon

½ cup fresh chopped basil

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon Kosher salt

¼ teaspoon black pepper

3-4 boneless chicken breasts (about 1 ¼ to 1 ½ lbs.)

1 small mango, pitted, peeled and diced

1-2 rhubarb stalks, trimmed and diced ½-inc (1 cup)

1 small Jalapeno pepper, seeded and chopped

1/2 cup chopped English cucumber

1-2 tablespoons honey

2 teaspoons white balsamic vinegar

One shallot, minced

To make marinade, combine lemon zest and juice, 2 tablespoons of basil, garlic, 2 teaspoons oil, 1/2 teaspoon salt, and pepper in a large zip-lock plastic bag; add chicken. Squeeze out air and seal. Turn to coat chicken. Refrigerate at least 1 hour or overnight.

To make salsa, combine mango, rhubarb, jalapeno, cucumber, remaining basil, honey, vinegar, shallot, remaining teaspoon oil and 1/4 teaspoon salt in a small bowl until mixed well. Cover and refrigerate at least 30 minutes or overnight. Add additional honey if spice level is too much!

Grill on outdoor grill (or cook on an oiled grill pan) until chicken is cooked through, about 5 minutes per side. Remove chicken from marinade and discard. Serve chicken with salsa.