To allow our staff to spend holidays with friends and family,

Tarbell's takes off seven days a year:

 

New Year's Day

Memorial Day

Independence Day

Labor Day

Thanksgiving

Christmas

 

And Super Bowl Sunday for our Annual Staff Appreciation Party!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Chicken & CousCous Salad

with Baby Organic Spinach

 

 

Chicken

1 ½ pounds boneless, skinless chicken breast

1 T olive oil

Pinch of sea salt

1 T Dijon mustard

 

  • Preheat oven to 400º.

  • Place a sauté pan over medium-high heat.  When pan is hot, add olive oil and sear the chicken on both sides for 2 minutes each side.

  • Then place chicken on a sheet pan, brush with Dijon mustard, and roast for 10 minutes, or until no longer pink inside.

  • Set aside to cool, then slice into thin strips.

 

CousCous

1 cup Cous Cous

1 cup spring water

pinch salt

2-3 T Extra-Virgin olive oil

1 T freshly squeezed lemon juice

 

  • Boil water with salt.

  • Pour in CousCous, remove from heat.

  • While cooling, stir in olive oil and lemon. Fluff up with a fork.

 

Salad

3 cups baby organic spinach

4 T fresh lemon juice

1/3 cup olive oil

salt to taste

  • Toss spinach in olive oil and lemon mixture.

  • Toss in the Cous Cous.

  • Lay chicken on top.

 

Serve now, or refrigerate and serve chilled.

 

 

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