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Prep
Difficulty
Easy
Time
Estimate
45 mins
Prepare the ginger syrup to start. Chop the veggies for the salad and soup. Marinate the chicken in the lemon juice. Make the soup. Chill in the freezer until ready to serve. Grill the chicken. Blanch the broccoli and make the almond sauce. Toss the chicken in the syrup. Finish cooking. Toss the salad. Serve both with a bowl of the chilled soup.
A bright summer dish that begs for fresh vegetable sides. Grill whole pieces of chicken and glaze with this ginger syrup and finish with fresh lemon. If you are making this during non-grilling season, simply roast the chicken in the oven.
This is more or less a salad with a nutty-thai sauce. Use peanut butter or even sunflower butter instead of the almond butter. It is tasty chilled as a main dish salad with a few extra veggies or serve it hot over rice.
Ginger + basil become a beautiful base to this simple Cantaloupe Soup. It is perfect as a starting appetizer or as an easy side dish. Also, it is as easy as making a smoothie, but makes you look all fancy-schmancy when you serve it. Fresh ginger* can vary depending on where it was grown. If you hesitate around spice, start with half of the ginger and add more to taste. If your melon is crazy sweet, the honey will be completely unnecessary.
