Food: Yo spring, come on down |

Food: Yo spring, come on down

Lee Mathis
Free Press Food Columnist
Lee Mathis
Staff Photo |


Serves about 6

6 skinless boneless chicken breast halves

2 tablespoons cilantro, chopped

2 teaspoons fresh ginger root, minced

3/8 teaspoon salt, divided

1 cup diced, seeded and chopped roma tomato

3/4 cup diced pineapple

1/4 cup sliced green onion

1 (4 ounce) can green chili, drained

1 tablespoon lemon juice

2 tablespoons butter

Make pineapple salsa by mixing together in small bowl cilantro, ginger, 1/8 teaspoon of the salt, tomato, pineapple, onion, chiles and lemon juice; set aside. In a frying pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 teaspoon salt. Saute, turning about 6 minutes, or until light brown on all sides. Cover and reduce heat to medium-low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with cilantro sprigs.


Yeah, the saying goes — March, comes in like a lion, goes out like a lamb …

We — who live out here in the Rocky Mountain region, and have sat on Vail Pass in April (stuck behind a line of people who think they know how to drive across the mountains in snow) — know that the remnants of winter tend to hang around here longer than other places.

And I am getting just a little tired of it. Yes, we have had some great weather in the Grand Valley the last week or so, but we all know winter is probably not over yet …

But we can still look forward to getting the grills out, seeing the first buds on the apricot and peach trees, putting away the rock salt and kitty litter and enjoying some of the best times of the year.. Hi spring, how you doin’?

Restaurants will be getting their patios ready, home stores will have their BBQ sales and way too many pasty legs will be coming out of their winter cover-ups. Hey spring, come on down!

In spring, it’s also a good feeling knowing that our fruits and produce are freshly-grown by people we live around, not having to peel a sticker off before we wash it (always wash it, please!), and knowing that it was just picked.

To help you get ready for your spring cooking, our “website of the week” comes from our friends at, where our “recipe of the week” — chicken with pineapple salsa — comes from, too. (Feel free to add maybe a diced Jalapeno to the salsa; a little heat never hurts!)

We would also like to thank everyone who has been coming out to our “pop-up” restaurants! We have had a blast doing something different and will continue to do so. If you want to know when and where we are doing them, keep an eye on our Facebook page.

GJ Free Press food columnist Lee Mathis is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at, on the Web at, or by calling 970-256-4688. Also, find him on the Web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).

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