Flavors

By Christy Rost, July 2004

During the "dog days" of summer, my mouth craves flavors that are intense enough to stand up to summer's heat. Spicy, fruity, tart, sweet - I want them all. At the same time, this now grown-up girl who used to laze on the beach every June until August while she was growing up, still craves summer's carefree spirit, especially when it comes to mealtime.

My recipe for West Coast Poblano Chicken with Sautéed Mâche has it all - tender, sweet chicken wrapped in a blanket of spices, with an extra little "kick" in the back of the throat from roasted poblano peppers, cooled by a slice of melted, creamy Manchego cheese. Served over a bed of heirloom mâche salad greens, it also features an ease of preparation. With the exception of a quick grilling or broiling of the poblano peppers, the entire dish sautés quickly on the stovetop, helping to keep the kitchen cool. You'll find this flavorful recipe in the recipe section of easyentertain.com.

Look for mâche in specialty supermarkets. Its sweet, nutty flavor and delicate green leaves make it suitable for much more than salads. Mâche's nuttiness is enhanced when sautéed and its vibrant green color complements poultry and egg dishes. Mâche is also a source of vitamins and minerals such as A, B12, C, potassium, iron, and lutein - an antioxidant. If you can't find mâche in your supermarket, substitute fresh baby spinach.