Gently and excitedly sautéing bite-sized pieces of organic chicken thighs, baby tomatoes, golden zucchini (which is called “yellow squash” in California), onion, onion shoots, remnants of last week’s unfinished Pinot Noir (shocking, I know!), pesto and obnoxiously large leaves of thai basil.
This leads us to our mid-week yumminess, with organic chicken thighs, baby tomatoes, golden zucchini and pesto Genovese. You know what also would have been a nice addition: mushrooms. Mmm.