Fruit-and-herb chicken, balsamic salmon and Italian saltimbocca with Spanish and Mediterranean sides
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Chef's Notes
Saltimbocca is a Roman classic, and its technique depends on keeping prosciutto and sage against the Italian chicken breast as it cooks. The blackberry jalapeno stuffed chicken breasts work from the inside instead, with dark berries and green pepper visible at the cut seam. I keep the balsamic glazed salmon bites small so the glaze reaches more surface without hiding the fish.
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The GF lemon bars are the gluten-free sweet, but pearled couscous is a wheat pasta, so that label does not describe the whole menu. For a gluten allergy, I would verify the lemon bar mix and separation requirements before cooking rather than rely on menu shorthand. The Spanish rice with tomatoes, paprika and kidney beans is the starch I would examine next when planning an alternative.
August corn and tomatoes give this delivery its seasonal color. I char the corn before folding it through the herbs, lemon and feta pearled couscous, while tomatoes and paprika tint the Spanish rice with kidney beans. Cherry tomatoes stay whole over the mozzarella-baked asparagus, so their juices release in the oven rather than disappear into a sauce.
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