First Harvest Dinner

So, how's your summer been going? Mine's been pretty good. Too hot for my liking, not enough money to do some of the funner things, but it's a good time to remember that the simpler things are sometimes the best.

We did make it up to Put-In-Bay, and we had a great time cruising in our rented golf cart.

I had my 20 year high school reunion picnic today. Had a very nice time with some old friends. 20 years gone, but it was like we just saw each other yesterday. I brought my Honey Almond Bars. I thought they went over pretty well.

When we got home after a hot day at the beach, I found I had enough of a first harvest to be the basis of a pretty good meal.

Our first cucumber mixed with thinly sliced red onion and tomatoes. Stir in some salt and pepper, apple cider vinegar, a splash of olive oil and another splash of raspberry vinegar. A teaspoon of sugar to cut the acidity.

Our first banana peppers sliced up.

Thinly sliced chicken breast.

Sprigs of herbs from the garden -- tarragon, thyme and lime basil.

Saute all in a bit of olive oil.

When you're nearly done, a splash of balsamic vinegar (I wish I had white balsamic, but what I have does add a nice caramel color). Saute just until things start to carmelize a bit.

It may not be the most colorful dish, but I really was tight on time because hubby had to leave for work in 20 minutes. So, yes, this is a wonderfully quick dinner.

Some variations I've done in the past, if I have more banana peppers, I skip the balsamic because the peppers add more than enough flavor. Sometimes I add a small handful of feta cheese after removing the chicken from the pan, and throw in a few sliced cherry tomatoes. Other times, I've wrapped up the sauteed chicken in a flour tortilla with a dab of sour cream and cheddar cheese.

So, happy first harvest