Vegetable Chicken Skewer over Pole Bean Salad (with Honey Mustard Dressing)

Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 pkg***of boneless chicken thighs or breasts, bulb garlic, local Honey, apple cider vinegar, Lemon for juicing, Dijon style mustard, bunched thyme, Fox:> equivalent of pint of small-medium Heirloom Tomatoes, about 1 lb. pole beans, of any variety
***any protein can be used – beef or ground turkey meatballs, even tofu will work
Special Equipment: Metal skewers, or if using bamboo, soak in any beer for 1 hour prior to preparation, hot grill, whisk
 
Ingredients
*All shishito peppers |*All of tomato share |*All of potato share |  *You potentially may not use all of the above.  You need the entire amount of them layed out in front of you, however, so that you can pick out the ones of equal sizing to ensure even cooking.  Cut potatoes in half if they are golf ball size or larger.  Prepare as many veggies as you think you will need.Chicken (or other protein) | cut into large bite sized chunks (no bigger than your largest potato)2 – 3 cloves garlic | chopped fineApple Cider Vinegar | 1/3 cup
Local Honey | 1/8 cupLemon Juice | 2 tbspDijon Mustard | 1/4 cupSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.  Should come to about 3 tbsp chopped thymeExtra Virgin Olive Oil |Salt & Pepper to tasteAll Head Lettuce | torn into bite sized pieces, set in fridge on 4-6 entrée sized plates.  If you have micro’s, sprinkle generously over the lettuce on each plate.1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise.  Remove & discard seeds by running a small spoon down the center of the cucumber.  Dice into small bite sized pieces, set aside.Pole beans | I leave preparation of these up to your preference & the type of bean.  I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch.  You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Directions
DO 1st!  Prepare dressing:  In a small bowl whisk together mustard, vinegar, garlic, honey, lemon juice, & garlic.  Drizzle in ½ cup olive oil, salt & pepper.  When mixed, whisk in fresh thyme.   Taste dressing by dipping a piece of lettuce or a bean & adjust seasoning as needed.
In a medium bowl, put protein of choice, & pour half of dressing on top.  Mix, covering all surfaces of protein evenly, & store covered in fridge, while you prepare all of your remaining ingredients.  Set remaining dressing aside at room temperature.
 
When getting ready to serve meal, on salad plates, evenly distribute prepared cucumbers & beans, return plates to fridge.
Pre-heat grill to medium high.
Prepare skewers:  shishito, then tomato should be on the outer ends of the skewers, potatoes & protein in the center.  When grill is ready, put skewers down so the potatoes & protein are in the hotter center area, shishito’s & tomatoes on the cooler outsides.  Grill, rotating carefully, until protein & potatoes are completely cooked.  Set aside.
Remove salad plates from fridge.  Whisk remaining dressing once more, & spoon over the top of each plate. Carefully lay one skewer over each plate of greens.  If you prefer it, you can remove skewers before serving, allowing the protein & grilled veg to freefall onto the plates.  Serve & enjoy immediately!