SUMMER PREVIEW - IN MARCH?

Summer Preview

            Last week’s unseasonable weather was enough to confuse not only the squirrels, robins, doves, our resident turkeys and woodpeckers, but also the human residents of our and other Maine properties. Amazing crocuses and mini daffodils were blooming in front of the house. The sudden urge to go outdoors and tend to all the spring garden chores at once became irresistible. Our irises got cleaned and weeded, the herb bed got it’s annual thorough haircut and our straggly clematis regained a more orderly shape.

            Since all this, as any gardener will tell you, takes time - I was sore put to discover on my calendar a commitment for cooking for a local potluck supper in the midst of all this activity. Normal March weather could have solved the dilemma with a savory stew in a crock- pot, but it did not sound appetizing with temperatures approaching 80 degrees. So, I rummaged for some warm weather recipes that could be quickly made with ingredients currently plentiful in stores. Since our grill still was tucked away in the back of our basement, I adapted a summer grilling recipe for chicken thighs to the broiler and since the featured “vegetable of the week” was broccoli, it was transformed into the base for a hearty salad.

                                                Tangy chicken thighs

            This recipe is ample for a small crowd, but it can easily be halved for a family and the cold leftovers would taste good on or in a salad.

            Combine in a bowl: 2 tsp. garlic powder, 1 tsp. salt, 2 tsp. chili powder (hot if you like it), 1 tsp. smoked paprika, 1 tsp. roasted ground cumin, 1 tsp. powdered ginger, few shakes of cayenne pepper (optional). Trim 8 skinless, boneless chicken thighs and cut in half or thirds. Sprinkle with the spice mix on both sides and place on a sided baking pan coated with cooking spray. This amount of chicken will need two large pans and the process will need to be repeated twice. Broil chicken, one pan at a time for 5 minutes, turn the chicken over and broil for another 5 minutes.

            In the meantime stir together in a small bowl 5 Tblsp. honey, 1 Tblsp. soy sauce, 2 Tblsp. cider vinegar, 2 tsp. water. Combine the chicken on one pan and baste with the honey-vinegar mixture and return to the broiler for 1 minute, take out of the oven, turn the chicken pieces and baste the other side. Sprinkle with sesame seeds and broil for an additional minute. Serve hot or cold.

                                    Broccoli-grape tomato-feta salad

            Rinse a large broccoli crown and steam for 2 minutes. Allow to cool and separate the florets. In a large bowl combine 5 to 6 cups of broccoli florets with ¾ basket of halved grape tomatoes. In a small bowl stir together: 2 tsp. Dijon mustard, 3 Tblsp. seasoned rice vinegar, 1 tsp. soy sauce, 1 Tblsp. chopped capers, 1 finely chopped shallot, 2 tsp. dried oregano and 1 Tblsp. olive oil. Toss broccoli mixture with dressing and toss again with 1 cup crumbled feta cheese. Allow the flavors to blend for a couple of hours in the refrigerator and serve cold or at room temperature.

This morning as rain washes over the swelling buds on the cherry tree just outside my window, I don’t want to contemplate what will happen to them when the temperature goes back to March normal and drops in the teens at night. I only hope that as a true Maine grown cherry, it will know how to survive. Maybe I won’t put my crock-pot in summer storage yet.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)