When we were kids, the end of the school year was pretty simple, right? You hugged a few teachers, traded camp addresses with friends and cleaned out your locker. (“Hey! My tennis shoe! Ooo! Valentine’s candy! Uh-oh. Is that a lunch bag…from December?”) And, as I recall, my parents didn’t have to do anything to help me through it.
These days, the end of the school year is a much more complicated two month affair. Not only are there school plays, talent shows, fairs, dances and Pre-School/Kindergarten/6th Grade/Eighth Grade/High School graduations to contend with, there are now celebrations for each and every experience our kids have had in the year. There are parties for each grade, every school sports team and every club. (“Come to The Debate Club Party! Arguably The Best!”) And it all adds up to a LOT more work than our parents were ever asked to do.
So when I was asked to bring an entree for 20 to two events at different schools within two days, I decided to save myself some brain power and effort and make the same dish twice: Buttermilk and Herb Chicken on Arugula with Greek Yogurt Herb Sauce and Tiny Tomato Relish.
And though it sits in the fridge to marinate for a few hours or up to a day, the ingredients take just 5 minutes to toss together.
And since the sauce is even better made the day ahead, it makes the day you serve it much less stressful.
So even though this dish looks and tastes elaborate, if you divide and conquer, it’s actually easy and well worth the effort. (Just like parenting!) Continue reading