For the chicken:
4 Tbs. olive oil
1 tablespoon minced garlic
1/2 tsp. kosher salt and black pepper
1 Tbs. fresh lemon juice
2 tsp. Dijon mustard
6 5-oz. boneless chicken breasts (Keegan-Filion Farm brand preferred)
For the Swiss chard:
2 lbs. Swiss chard
2 Tbs. olive oil
1 Tbs. minced garlic
1 Tbs. toasted sesame seeds
1 Tbs. soy sauce
Kosher salt and black pepper to taste
Combine the first five ingredients in a small food processor and process for two minutes, or until they are blended together. Place the breasts in a container, pour over the marinade, cover, and refrigerate for two hours. Turn the breasts over after an hour.
Prepare a hot charcoal grill, heating the coals until white in a charcoal chimney, then spreading them out evenly in the bottom of the grill. Grill the breasts for three minutes. Turn them 45 degrees to achieve hashtag markings, then grill them for an additional three minutes. Turn the breasts over and grill them until they register 165°F when measured with an instant-read thermometer. Remove from the grill, place on a cutting board, cover lightly with foil, and let rest 10 minutes before slicing.
For the Swiss chard:
Remove the ribs from the chard and wash the leaves in several sinks of water to remove any sand. Tear the leaves into several pieces.
Heat a wok over medium heat. Add the oil and swirl it. Add the garlic and chard. Saute the chard, tossing, until tender, three to five minutes. Add the sesame seeds and soy and season to taste with salt and pepper.
Chef-instructor David Vagasky and his husband, Compost in My Shoe’s Jim Martin, serve up homemade shrimp ravioli, harvest salad, pecan pie, and more
