As promised, I made a 2nd lunch trip to Pesce Fresco in Greenwood Village. Again, let me tell you that I LOVE that restaurant. The atmosphere is elegant and cozy, the wait staff accomplished and attentive and the food excellently crafted.
Bob and I made the anticipated lunch date, studied the menu, and then odered nothing we had pre-planned! HA Doesn’t matter, I’m convinced everything is good.
Bob ordered the Ricotta Gnocchi.
I found a recipe on Foodandwine.com that sounded interesting so decided to give it a try it last night. We’ve been having beautiful weather here in Denver, so can’t get enough of grill time. I thought this recipe sounded interesting, a new twist with tomatillas on a skewer. We thought it was delicious.
The vinaigrette is important here. Use a good quality red-wine vinegar. And of course fresh mint from the garden. I couldn’t stop smelling it in the bowl while waiting to brush it on the meat. Very fresh.
I don’t like a a gas grill for chicken. I swear by Whole Foods natural wood and added one Whole Foods Apple Wood chip. I accidentally thawed out chicken thighs, and they ended up working very well in this recipe. We loved the skewered tomatillas. I’ve seen the baby squash at Whole Foods, but couldn’t find any yesterday, so I just used chunks of yellow summer squash.
We paired with an Oregon A to Z Pinot Gris – yum
Take a look: