Daylight saving time clicks into place this weekend, and with that extra hour of evening light comes the unmistakable feeling that spring is finally stepping into the Tahoe Basin. The shift is subtle at first – the way the lake catches the late-day sun a little longer, the softening of the air, the sense that winter’s grip is loosening one minute at a time. It’s the perfect moment to start cooking meals that echo that seasonal turning: brighter, fresher, and full of the promise of longer days ahead.
Lake Tahoe Markets is right in sync with the change. This week’s produce lineup leans into the early-spring palette: crisp asparagus, tender baby greens, vibrant citrus, and tender herbs that hint at the green wave to come. These ingredients don’t just taste like spring – they feel like it, bringing that same lift you get when the sun stays out past five.
As the clocks jump forward and the Basin begins its slow shift toward spring, this Chicken Roulade recipe is a delicious and surprisingly easy way to celebrate the return of evening light and the first wave of seasonal abundance from Lake Tahoe Markets.
Baked Chicken Roulade
4 skinless, boneless chicken breasts
½ tsp. pepper
¼ tsp. salt
¼ lb. baby spinach
4 cloves garlic, minced and divided
2 tsp. olive oil
1 lb. fresh thin asparagus spears
5 Tbsp. butter, divided
2 Tbsp. olive oil
1 Tbsp. flour
2 Tbsp. dry white wine
¾ cups chicken broth
1 tsp. fresh squeezed lemon juice
2 Tbsp. chopped fresh herbs
2 Tbsp. drained capers
Preheat oven to 425°F. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425°F for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in herbs and capers; spoon sauce over chicken. Serve immediately.
Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com