BEST MY RECIPES

This delightful springtime recipe combines the savory flavors of sautéed zucchini and lemony chicken for a tasty weeknight or weekend meal.


Yield: Makes 4 servings (serving size: 1 chicken cutlet and 1 cup  zucchini-and-couscous mixture)

Ingredients: 1 tablespoon lemon zest1 tablespoon chopped fresh thyme1 pound chicken cutlets1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1 tablespoon olive oil1/2 cup water1/3 cup uncooked couscous3/4 pound zucchini (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces1/2 pound yellow summer squash (about 2 medium), halved lengthwise and cut crosswise into 1/2-inch pieces1/4 cup fat-free, low-sodium chicken brothChopped fresh thyme, for garnish








Preparation:
1. Place the lemon zest and thyme in a small bowl; toss. Sprinkle the chicken with salt and pepper on both sides. Sprinkle half of the lemon-and thyme mixture evenly onto one side of each cutlet. Heat the olive oil in a large nonstick skillet over medium-high heat; cook …

For a hearty, fun appetizer, arrange cubes of sweet potato and pieces of smoked sausage on skewers and serve with a lemon-garlic mayonnaise.   Serve warm or at room temperature. If you choose to serve the Sweet Potato Squares warm, prepare the mayonnaise first.

Perfect Partner: 2004 Linden, Claret, Virginia; 2005 Hogue, Cabernet-Merlot, Washington


Ingredients:
2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes2 tablespoons olive oil1/2 teaspoon pepper1/4 teaspoon salt1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces32 wooden picksLemon-Garlic MayonnaiseGarnish: fresh thyme sprigs








Preparation:

1. Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.

2. Bake at 450° for 15 to 20 minutes, turning cubes twice.

3. Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.

4.…