Fruit-topped oatmeal drizzled with extra virgin olive oil is a lovely way to greet the morning, hitting just
the right savory and sweet notes. Use whatever fruit you have on hand—sliced bananas, diced fresh peaches,
strawberries, etc.
This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is
substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time,
substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.
My wife, Meghan, and I enjoyed this simple salad on the first day of our Chilean olive oil expedition, and we
recreated it as soon as we returned to Asheville.
Halving or spatchcocking the chicken enables it to cook faster—a plus on busy weeknights. To spatchcock a bird, place it breast-side down and remove the backbone with kitchen shears or a sharp knife. Flatten with the palm of your hand.
