It’s as if this chicken breast had been kissed by the Tuscan Sun! Marinated first with Balsamic vinegar, extra virgin olive oil and garlic, then filled with a stuffing of mushrooms, artichokes, spinach and Asiago cheese. The chicken is grilled, vacuum packed and cooked sous vide to lock in all those Tuscan flavours. Toss the Tagliatelle pasta with the Provençale Ratatouille and Fire Roasted Pepper Tomato Sauce, then slice the chicken and place on top. Buon Appetito!
When we think Spring, we think exotic, fragrant spices! Our Tandoori Chicken is all that! Marinated with yogourt, coriander, cumin, ginger and a few chilies, then grilled to get the smokiness of a traditional Tandoor oven. Served with Pilau Rice (Basmati rice, peas and more fragrant spices!, cardamom, cinnamon, ginger) and Garam-Masala Honey Roasted Carrots (yet more fragrance!!)
Ontario lamb, marinated in exotic, fragrant za'atar spices (sesame, cumin, mint oregano.....). The marinated lamb kebabs are grilled for the smoke then cooked sous vide to med-rare. We include a pouch of lemony yoghurt to drizzle over top. Served with Iranian Smoked Rice Pilaf (yes, the rice is smoked!) and Roasted Carrots.
GF
Grilled Huli Huli Hawaiian BBQ 1/2 Chicken Dinner for 2
