Today’s tip is the last in the early summer recipe series before I get back to other topics next week. If you’ve missed any of the previous recipes or the brief interlude, you can find them below:
- Week 1: I yam what I yam (Turkey & Yam Spicy Tacos)
- Week 2: Chicken Quinoa Bowls
- Week 3: Why I really train (the brief interlude about my recent Grand Canyon trip)
- Week 4: Complementary recipes for hot, summer days (The Best Steak Marinade in Existence and Greek “Zoodle” Salad)
This week’s recipe, Grilled Chicken and Polenta with Nectarine and Blackberry Salsa, is another one of my favorites. The cool sweetness of the fruit salsa complements and buffers the “bite” that comes from the cumin, black pepper, and (optional) hot sauce. It also offers a third texture on the backdrop of the (meaty) chicken and (crispy outer, soft inner) polenta.
The only minor downside is that it requires a bit more time to prepare than most of the other recipes in my rotation. So I’d recommend saving it for a weekend, at least for the first time that you make it (which will usually take longer than after you know the steps).
Still, I promise that the flavor more than makes up for the labor.
Let me know what you think if you try it (or any of the previous recipes)!
If you’re new to getting these tips and haven’t previously seen one with a recipe, the ingredient list is written a little differently than what you might be used to seeing. It’s a modified version of a method used to simplify the cooking process.
I was first exposed to the idea when reading Tim Ferriss’ book, The 4-Hour Chef, which is actually a great book if you currently aren’t very comfortable in the kitchen and want to either level-up your cooking skills or simply refine your process for learning anything new.