Fall Flavors with Sharon Bretti

Hi! I’m Sharon, a home cook and blogger at aperfectfeast.com. 

Growing up, I didn’t have much interest in cooking or food, but that all changed when my boyfriend (now my husband) gave me a cookbook filled with beautiful food photos. As I cooked my way through that book, I began to love everything about cooking. 

Now, years later, I still love cooking and especially enjoy creating my own recipes. I hope my blog and Instagram feed inspires people to cook at home more. Since, I really feel that home cooking can be fun and easy, with good recipes and great equipment.

Some of my favorite pieces of kitchen equipment are my Takenaka x Eater Nibble Bento Box and stainless-steel cutlery set. 

I like to pack my bento box with salads, fresh fruits, and cheese and crackers. Using my bento box allows me to keep all my food items separate so that I can enjoy the distinct flavors of each dish. 

My bento box definitely makes my food look more appetizing and adds to my enjoyment of the meal. 

I chose the Meringue Bento Box because I think white is a nice neutral background for the colorful dishes I compose. My bento box truly adds to my enjoyment of lunch and is one of my favorite dining accessories.

Chicken and Cherry Tomato Salad

• 1 pound boneless, skinless chicken breasts
• ¼ tsp. each kosher salt, black pepper, paprika, garlic and onion powders
• 2 tbsp. fresh lemon juice
• 2 tbsp. each extra virgin olive oil and unsalted butter
• 4 cups romaine lettuce, chopped
• 2 cups halved cherry tomatoes
• 2 cups sliced cucumbers
• ½ cup sliced red onions
• ½ cup Kalamata olives, pitted
• 1 cup feta cheese, crumbled
• 1 tbsp. fresh oregano
• For the Tomato Balsamic Vinaigrette:
• ½ cup extra virgin olive oil
• 3 tbsp. balsamic vinegar
• 1 tbsp. Dijon mustard
• 1 tsp. minced garlic
• 1 tsp. minced fresh oregano
• ⅛ tsp. kosher salt and black pepper
• ½ cup seeded and diced plum tomatoes 

INSTRUCTIONS

Begin by roasting the chicken: Preheat the oven to 450 degrees. Put the chicken in a small baking dish and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Add the olive oil and butter to the tops of the breast, and drizzle on the lemon juice. Bake for twenty minutes or until the chicken is no longer pink in the middle. When the chicken is done, cut the breasts in half inch slices.

While the chicken roasts, make the vinaigrette by shaking up all the ingredients in a small jar.

Put all the romaine in a large bowl, or on a large platter. Arrange the cooked chicken and vegetables on top of the lettuce. Drizzle on as much dressing as you like.