Grilling over at the Figs

Yes—Husband did make Sophie chicken soup from scratch the other night when I was sick. Because she asked for it and because he says it's important she know he can make things other than really good popcorn in the wok.

Here it is.

And while I would have peeled the potatoes and I like a little finer dice to my vegetables, my verdict is . . . not bad at all. In fact, with a little salt, quite good. Hurray for Husband!

In the meantime, temperatures have heated up, and it is decidedly not soup weather. I cannot turn on the oven; I must grill. This is one of the easiest ways to grill a chicken breast. The marinade gives just the right amount of flavor and moistness to this piece of poultry that can easily dry out and lose flavor.

MARINADE FOR GRILLED CHICKEN BREASTS

Whisk together equal parts

fresh squeezed lime juice
low-sodium soy sauce
canola oil

Add minced garlic.

Marinate chicken for an hour. Grill.

See? I said it was easy.

I served it with this recipe, which I modified from a recipe for a shrimp and white bean salad. With grilled shrimp, it's a great entree; without, it's a nice side. Notee this: The stove does not come on.

WHITE BEAN SALAD WITH CREAMY LEMON-DILL DRESSING

2 tablespoons reduced-fat mayonnaise
2 tablespoons plain fat-free yogurt
1 tablespoon fresh lemon juice
2 teaspoon fresh chopped dill
1/4 teaspoon salt
2/3 cup chopped fennel bulb
1/4 cup thinly sliced red onion or scallions
2 cans white beans, rinsed and drained

Cool, creamy, and not ridiculously fattening.

I also served this, which we eat all summer long: fresh tomatoes, fresh basil, fresh mozarella, balsamic vineagrette, and my favorite flaked black salt.

And of course dinner is not dinner at the Fig house without this:

Enjoy and stay cool.