Mediterranean chicken
Serves 2 (or one greedy person)

This is a delicious one-pot meal. You need a skillet with a lid (or a large plate you can use as a lid)

In a large skillet over medium drizzle a little olive oil. Crush 2 cloves of garlic and add to the oil.

Place two chicken legs skin side down and fry until the skin starts to go crispy. Turn them over. Do the same on the other side. Put the lid on the skillet turn down the heat and let the chicken cook for 10-15 minutes until almost done.

Take the chicken out of the pan, Set it to one side and cover it. You should have lots of nice garlicky, chickeny, olive oily juices in the pan.

Turn the heat up. To the pan add a couple of chopped courgettes (zucchini) and a chopped red bell pepper. Fry them in the juices. Then de-glaze the pan with a squeeze of lemon juice and give it a good stir. Add the finely-chopped zest of half a lemon, a generous handful of pitted black olives and the same of chopped parsley. Return the chicken to the pan. Stir everything around.

Reduce heat, cover and simmer for 5 minutes.

Add a handful of cherry tomatoes and (optional) a generous amount of spinach. Stir into the chicken/veg mix. Cover the pan, simmer for another 2-3 minutes.

Like most Mediterranean food, this dish is best when it's slightly cooled, almost lukewarm.

Serve with crusty bread to mop up all the chicken/lemon/garlic/herb juices.

thanks essexjan, that's awesome! we've had a bit of a tomato scare here in the States, but we'll see if I can find any. off to the store!

I think you should make tacos.

Because everyone likes tacos.

*suddenly wants a taco*

Whatever you make how about posting it here? (~_^)

Now I want tacos too.

I'm canning some pickled beets.

Just thought I'd throw that in there.

You can still use canned tomatoes [organic, say]...
On the vine ones I thought were ok.

A few nights ago I made burrito's. Bought some farmers market chorizo w/ tomato sausages, black beans, coriander, garlic, onions, pepper and an egg, YUM./ Served on corn tortillas w/ shredded cheese and a dollop of sour cream.

Not too much work for three. I've served this for 12 one morning for breakfast. Service wasn't that fast./ [I had slack small pans & stove—Aaargh, whachagonnado] It's all about the prep time in advance.

oops, forgot to mention the vine ripe tomato and salsa.
How could I./

I'm pretty sure I'm making baked eggs. That is, unless I'm out of eggs.

As a friend of mine was fond of saying, "If we had eggs, we could have ham and eggs, if we had ham."

ACK there are two simple and AMAZING salads that I have been eating by the bucket!

One is a grapefruit, avocado, fennel salad that is fancy and easy! You cut up your grapefruit into pulp chunks, fennel into small bits, and avocado into cubes, mix it all up with some salt, honey, lime juice and the fennel fronds (just a bit) OH and I added some mint also!

Another which has got to be the easiest thing ever is watermelon salad, which is just cubed watermelon, salt and pepper, and cilantro (or mint I've been using mint as I had shittons of it)