Sunday lunch: skewers edition.
1. Herb-Marinated Chicken Skewers with Harissa
I got a free subscription to Food & Wine magazine through the purchase of my Artisan and the issues finally started arriving! This dish from the November 2010 issue looked simple enough to make and guaranteed lots of flavor from the herbs and spices. I substituted a deseeded and deveined red jalapeño for the Thai chile to avoid death by spiciness.
2. Jasmine rice
My newest obsession, along with chickpeas and goat cheese. It smells wonderful and goes with pretty much everything.
3. Simple salad
Sliced cucumbers, tomatoes, and spinach. Top with your favorite dressing or eat plain for a great dose of vitamins and iron.
