PLAYIN' IN THE LEAVES ~ SIMPLE TUSCAN CHICKEN / GRILLED EGGPLANT and GOAT CHEESE SALAD

"Every leaf speak bliss to me, fluttering from the autumn tree."

~ Emily Bronte

AUTUMN TEXTURE ABSTRACT

"But I remember more dearly autumn afternoons in bottoms that lay intensely silent under old great trees."

~ C.S. Lewis

SIMPLE TUSCAN LEMON CHICKEN

~ easy autumn fare

6 boneless chicken breast (or thighs)

1/3 cup extra-virgin olive oil

juice and zest from 1 lemon

1 Tbsp. minced garlic

1 Tbsp. minced fresh rosemary

1 tsp. minced fresh thyme

freshly ground black pepper and coarse salt to taste

• Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, pepper and salt. Pour over chicken and marinate several hours or overnight.
• Remove chicken from marinade and grill on med-high for 20-30 minuted, depending on size of breast. Turn every 10 minutes and baste with remaining marinade. Cover and let rest before serving.

GRILLED EGGPLANT and GOAT CHEESE SALAD

~ From Giada De Laurentiis

3 Tbsp. extra-virgin olive oil

7 Japanese eggplant, ends trimmed, cut into 1-in. wide slices

1/2 cup toasted pine nuts

3 oz. crumbled goat cheese

1/3 cup thinly sliced basil

2 Tbsp. chopped mint

3 Tbsp. extra-virgin olive oil

3 Tbsp. balsamic vinegar

1/2 tsp. kosher salt

1.2 tsp. freshly ground pepper

• Place a grill pan over med-high heat or preheat gas or charcoal grill.
• Drizzle olive oil over slices of eggplant and toss to coat. Grill eggplants until tender and grill marks appear, about 3-4 minutes per side.
• Place eggplants side-by-side on serving platter. Sprinkle with pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt and pepper. (4-6 servings)