Today's dinner was so good that I forgot to take a picture of it.
I had the main idea for dinner already formulated as I scrolled through my Google Reader, this morning. When I saw this biscuit recipe I knew it would be a great way to use up some of the FireFly Farms Chevre that we got in a previous CSA share. The bottoms got a little more crispy than I would have liked but they were still delicious.
Between the biscuits and two ingredients for the main course, I had to figure out ahead of time how to juggle things in and out of the oven. Timing for cooking of different portions of a meal has always been a weakness for me. I preheated the oven to 500 degrees and made the biscuit dough while it warmed up. Sliced CSA pears, tossed in a bit of sugar and melted butter, and two chicken cutlets went into the oven together to bake. I put the skillet for the biscuits in with the pears and the chicken to heat up as per the recipe. When the peaches and chix were done, I reduced the temp of the oven, buttered the skillet, scooped the biscuits into it, and put it in to bake. The recipe suggested a five minute cool-down for the biscuits, so I turned the oven off but put the pears and chicken back in to warm up a bit. Those two items were layered on top of CSA arugula, chopped walnuts and a sprinkle of parmesan. I threw on a simple dressing of olive oil, white wine vinegar, salt and pepper, and the meal was complete.
I think that arugula is officially my favorite green. I tend to be picky about greens, but the peppery tang of arugula is a no-fail option for me. Another one of my favorite arugula salad recipes is this Real Simple ditty, which includes shredded rotisserie chicken, potato, and a delectable dijon dressing. With both salads, there were already great flavors to compliment each other but the arugula adds that special element that leaves me practically licking the plate clean.