Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste


1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.

2. Process until no large chunk remains.

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.


Potatoes and sweet bell pepper hash

A nice side dish that goes with just about anything. Especially on those days where you realize some bell peppers have been sitting in the vegetable drawer for far too long. Also easy to scale up if feeding more people, just add a few potatoes. You can also add other vegetables or herbs, just make sure to add harder vegetables early enough so that they have a chance to soften.

Ingredient :
4 red potatoes
2 bell peppers, cut in a  brunoise
1 red onion, finely diced
1 bunch of green onions, sliced
Greek seasoning
Olive Oil


1. Peel the potatoes. Put in a pot, cover and bring to a boil.

2. In a large skillet pour a pit of olive oil and add some butter. Once hot, add the red onions. Add a pinch of salt over the onions to help with the caramelisation (it draws out the water) Cook on medium heat until mostly brown and caramelized. Add the green onions. Sweat for about 2 minutes more.

3. Add the diced bell peppers and seasoning to taste. Mix well.

4. Check your potatoes, they should be getting soft around the edges but still firm inside. Drain the hot water (rinse under cold water if you must to make them easier to manipulate). Cut the potatoes into cubes and add to the skillet. Drizzle with olive oil and mix well.