Based on these cooking challenges currently on TV – a friend gave me a basket of vegetables and challenged me to make a unique side dish for his chicken with dill sauce entrée.
IN THE BASKET:
• Sweet Potatoes
• Small Zucchinis
• Huge Spinach Leaves
The two skinny sweet potatoes I sliced into rounds, seasoned, and baked on a sheet pan in the oven.
I made medium lto small slices and chunks out of the raw zucchini.
Then I rolled up the spinach leaves and cut a wide chiffonade/chop of the stemless greens, to make the leaves manageable for a salad.
I tossed tall of the prepared ingredients in a homemade vinaigrette dressing, then served this colorful orange, white, and green “dressed” salad on the plate, then lightly sprinkled some salt and pepper over the salad to finish.
With his classy chicken the plate made for a beautiful presentation.
