I’ve been wallowing in the despair of deep dish pizzas and regret for the passed few months now. Ever since I decided to go paleo late last year I’ve been going through series’ of highs and lows typical of a recovering carboholic. “Special circumstance” cheats stretch into monthlong feasts of bread, pasta and all the delights of a traditional Indian dinner table, and of course, everything in between. No, eating two consecutive wholesome meals isn’t a cause for celebration. Neither is ‘I washed the linens”… CELEBRATE. I’m a person of extremes, you see. And it generally leads me to the path to faileo.
This space is going to be dedicated to fixing my all-or-nothing attitude on life and health. This is a struggle of finding comfort in the (paleo) middle way, the borderline paleo. So what if a little goat cheese helps make an otherwise whole foods meal more palatable? Making a fundamental change in your life through food doesn’t have to be complicated. It doesn’t have to be the first day of the year, month, lunar month, week or even meal of the day. Just do it. Don’t over think it.
And it starts with lunch.
We’re in the thick of the weird in-between of summer and fall produce right now with watermelons and tomatoes set alongside apples and squash at farmer’s markets.
This awkwardly windy and sunny Saturday morning I came home with a life-sized butternut squash and a quart of baby zucchini and summer squash. This is the no-fuss result:
One Skillet Chicken and Summer Squash
- 1 pound chicken drumsticks, skin on
- 1 pound baby squash
- 2 tablespoon fresh oregano
- 1 tablespoon salted butter, softened
- 1 tablespoon ghee
- ½ teaspoon crushed red pepper
- 3 cloves garlic, thinly sliced
- Kosher salt and freshly ground pepper
- Sliced lemon
1. In a small bowl combine 1 tablespoon softened butter, oregano, sliced garlic, crushed red pepper and half a slice of lemon.
2. With your fingers create a pocket under the skin of the drumsticks and spread butter mixture within it and season with with salt and pepper on the outside
3. In a separate bowl coat the baby squash with half a tablespoon softened butter and season with salt.
4. Heat 1 tablespoon of ghee on a cast iron skillet on medium-high, adding chicken when the pan is hot.
5. Fry the chicken for 3 minutes and another three minutes on the other side.
6. Add baby squash to the skillet and place under the broiler (with the rack in the middle) for 10-15 minutes.
7. Remove skillet when chicken is well browned and squash appear blistered.
Serve with sliced lemon. Don’t forget to smear your vegetables with the animaly grease from the bottom of the pan. That would just be wasteful.