The past two weeks have been pretty trying, so I've been trying to keep it simple. This past Wednesday, the weather was awful, and even though I had stopped by The Meat House to pick up some meat (so not a euphemism), I had no idea what to make for dinner. In an attempt to not spend any more money, clear out my fridge, and eat something healthy, I scrounged around my kitchen to see what I could improvise.
While I cooked the house-marinated chicken breast from The Meat House (sauteed in a tablespoon of olive oil), I found some strawberries and mesclun mix I got from the farmer's market last week. To go with the salad, I mixed up a simple salad dressing from olive oil and red wine vinegar (of course, you could use this balsamic vinegar recipe adapted from Mark Bittman's). The resulting meal was simple, fast (it took me less than 10 minutes to cook the chicken, even on my less-than-stellar stove), and incredibly satisfying.