I’ve never paid much attention to buying foods within the season that they are the freshest. Call me crazy, but I never even knew that was a thing. Actually, you can call me an American, because this is one part of the world where we have that type of convenience. Though I appreciate the ease American grocery stores bring, there really is something to cherishing food in it’s time.
We got a little bit of the exotic along with some staples in last weeks produce co-op basket and absolutely loved it. We had potatoes, cauliflower and (surprise!) prickly pear. Oh, and about 15 limes….So what does one do with all those limes? Well you make chicken curry with lime and then treat yourself to a fabulously tart and sweet dessert — lime pie pops!
To me, summer is personified in foods that are sweet and citrusy. When I think of soaking up these last days of summer, my mind drifts to pool side book reading enjoying a strawberry popsicle. A hint of sweet, and a splash of tart. Although often times we attribute these flavors to dessert, I wanted to recreate them in a summer inspired and filling main course.
This recipe was born on a night when my husband and I were craving breaded chicken. I opened the pantry to find that we didn’t have any breadcrumbs! As I scanned the contents of our cabinets I saw a bag full of seeds that I had soaked and roasted the day before for another recipe. I thought I’d give it a try, and let me tell you; it was the perfect grain free breadcrumb alternative. Pumpkin and sunflower seeds give this Asian flavored dish a nutty undertone with a true crunch. Served along side my glazed carrots, it makes dinner practically blissful. Well, minus the baby sitting next to me grabbing for her own bite.
