50 | JUNE 17 • 2021 

and set aside. Combine remaining ingre-
dients in a medium bowl and whisk well. 
Pour the mixture over the chicken and 
seal the bag. Turn the bag several times 
to coat the chicken. Chill the breasts for 
30 minutes up to several hours. 
Thirty minutes before serving (for hot 
chicken — you may also serve the grilled 
chicken chicken at room temperature), 
spray the cold grill with nonstick cook-
ing spray and heat to medium-high. 
When the grill is hot, remove the chicken 
from the marinade and place the breasts 
on the hot grill (shake off excess mari-
nade first). Grill until the meat is marked 
with grill lines and turn the chicken 
to mark the other side. Turn the meat 
again so that the grill marks are going 
the other way (to make square marks on 
the chicken). Cook until done, a total of 
about 12 minutes. Serve hot or warm, 
sliced or uncut. Makes 6 servings. 

EGGPLANT AND CHOPPED 
VEGETABLE SALAD WITH 
FETA CHEESE
Ingredients
 1 medium eggplant (about 1 pound)
 Olive oil for brushing on eggplant
 1 red bell pepper, chopped (about 1 cup 
— or more, use it all)
 1 cup diced, peeled and seeded cucumber 
(or English cucumber, unpeeled)
 1 pint grape tomatoes, halved
 1 cup feta cheese, cut in cubes or crum-
bled
 1 cup chopped fresh parsley (any kind)
 ¼-½ cup chopped fresh dill 
 3 Tbsp. extra-virgin olive oil
 3 Tbsp. fresh lemon juice

 2-3 Tbsp. red wine vinegar (to taste — 
start with 2 Tbsp). 
 Kosher or sea salt to taste (do this last — 
Feta cheese can be quite salty)
 Fresh ground black pepper to taste

Directions
Preheat grill to medium-high. Cut the 
top off the eggplant and cut it into 
1/4-inch-thick circles and brush with 
olive oil. You may also bake these on a 
rimmed baking sheet at 400° for 12-20 
minutes (start watching at 12 minutes 
to make sure the eggplant is cooked 
through — depending on how thick you 
cut the eggplant).
Grill the eggplant and pepper until 
lightly charred and cooked though, 
about 10 minutes. Remove from the grill, 
transfer to a plate and allow to cool until 
just warm or cold. Cut the eggplant into 
½-inch pieces/cubes. Transfer to a large 
bowl. Add remaining ingredients and 
toss well, Makes 6 or more large servings. 

EASY KEY LIME PIE
Easy because it’s no-bake! Plus, this recipe 
uses regular (Persian) limes. Key limes are 
tiny, and I don’t think worth the effort to 
squeeze or juice.

Ingredients
 1½ cups finely crushed graham crack-
er crumbs, from about 12 whole graham 

crackers
 1/3 cup packed light brown sugar
 4 tablespoons unsalted butter, melted
OR 1 premade 9- or 10-inch graham crack-
er crust (already in a foil pie tin)

Filling
 1 can (14-oz) sweetened condensed milk
 1 pound (16 ounces - 2 packs) cream 
cheese, room temperature
 1 tablespoon grated lime zest
 ½ cup fresh lime juice (or more if you like 
your pie very tart, like I do)

Directions
For the crust: Preheat oven to 375°. 
Combine the graham cracker crumbs, 
brown sugar and melted butter and stir 
with a fork or with your hands until the 
mixture is well combined. Firmly press 
the mixture into the bottom and sides 
of an attractive pie dish. Bake for 10 
minutes, until just slightly browned. Let 
the crust cool completely.
For the filling: In the bowl of an 
electric mixer, combine all the filling 
ingredients and mix until smooth and 
creamy. 
Transfer the filling to the pie crust and 
smooth to fill. Cover and chill for several 
hours until set.
Cut into wedges and serve. Makes 8 or 
more servings. 

ARTS&LIFE
DINING IN

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