Grilled Nectarine and Chicken Salad

Try this truly satisfying summer salad! Grilled chicken and nectarine halves perfectly complement the crispy crunch of fresh greens. Creamy goat cheese, bright blueberries, and a homemade, herbed buttermilk dressing seal the deal for this wonderful meal!

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Grilled Nectarine and Chicken Salad with an Herbed Buttermilk Dressing
Serves 4

Salad Ingredients:
2 large chicken breasts, about 1 lb boneless, thinly sliced (or 4 thinly-cut chicken breasts)
4 nectarines, halved and grilled
6 oz spring mix of spinach and arugula
4 oz goat cheese, crumbled into bite-sized pieces
1 cup blueberries, washed
1/4 small red onion, thinly sliced

Chicken Marinade:
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
2 tablespoons olive oil
2 tablespoons fresh lemon juice

Herbed Buttermilk Dressing:
1 clove garlic, grated
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced (8-10 leaves)
1 tablespoon chives, sliced
1/2 cup buttermilk
1/2 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon sugar

Directions:
1. Prepare the chicken breasts by thinly slicing in half to make thinner breasts for more flavor and faster grilling. Marinate the chicken in a large bowl. Rub the chicken on all sides with Kosher salt, pepper, garlic powder, basil, oregano, and paprika. Drizzle with olive oil and lemon juice. Cover and refrigerate the chicken; marinate for 30 minutes or up to 1 hour.

2. Prepare the herbed buttermilk dressing. Peel and grate the garlic using a fine grater. Wash the parsley, basil, and chives and chop finely. In a medium-sized glass bowl, whisk the buttermilk and Greek yogurt together until well combined. Add the olive oil, lemon juice, Kosher salt, pepper, garlic powder, and sugar; mix well. Whisk in the grated garlic and chopped herbs until evenly incorporated.

3. Prepare the nectarines for grilling by washing, and slicing in half. Carefully remove the pit with a paring knife. Brush each half with olive oil.

4. Fire up the grill! When using a gas grill, prepare half of the grill with high heat while keeping the other half on low heat -- that is, use a direct/indirect set-up. Add the chicken to the cooler side of the well-oiled grill and close the lid. After 4-5 minutes, turn once and cook an additional 4-5 minutes. Continue to grill and flip, as needed, until the thickest part of the breast reaches 160°F. After removing the chicken from the grill, the heat in the chicken breast will continue to rise until it hits the food-safe temperature of 165°F. Let the chicken rest for 5 minutes, then cut into slices.

5. Grill the nectarine halves flesh-side down over medium-high heat for 3 to 4 minutes or until grill marks appear.

6. Assemble the salad! Layer the greens and red onion with a drizzle of the herbed buttermilk dressing. Top the salad with the grilled chicken slices, grilled nectarine halves, goat cheese crumbles, and blueberries. Garnish with fresh chives, if desired.

Grilled Flatbread

Meat and veggies aren't the only thing to make on the grill -- try something new with our grilled flatbread! Puffy, with a delightful crackle on the exterior, grilled flatbread is different from a traditional pizza crust, but no less delicious. For this recipe, we’ve topped our flatbread with melty mozzarella, spicy garlic, and piled it high with fresh-from-the-garden salad.

Grilled Flatbread - with an Arugula, Tomato, & Basil Salad
Serves 2

Flatbread Ingredients:
1 cup lukewarm water
1 packet instant yeast
1 teaspoon honey
1 teaspoon Kosher salt
2-1/2 cups all-purpose flour, plus more for dusting and kneading
1 tablespoon olive oil, plus 1 tbsp olive oil for brushing crust
2 cloves garlic, thinly sliced
4-6 ounces fresh mozzarella cheese, thinly sliced

Salad Topping Ingredients:
4 cups arugula, washed
1/4 cup shaved Parmesan Reggiano
10 oz ripe cherry tomatoes, halved
1/2 small red onion, thinly sliced
6 leaves fresh basil, sliced chiffonade style

Salad Dressing Ingredients:
1 tablespoon freshly squeezed lemon juice
1/2 shallot, minced
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Prepare the dough. Add the yeast to warm water, and proof for 2 minutes (until a few bubbles begin to appear). Then add in the olive oil, honey, salt, and one cup of the flour. Mix together, and then slowly add in the remaining flour; mix until a rough dough ball is formed. Transfer the dough to a floured surface. With the heel of your hand, knead the dough, adding flour as necessary to keep it from sticking. Knead until the dough turns into a smooth ball; place in an oiled bowl. Cover the bowl with a towel and let rise at room temperature until doubled in size, about 1 hour.

2. Meanwhile, prep the salad ingredients. Wash the arugula, shave the Parmesan, halve the tomatoes, and finely slice the red onion. Chiffonade the basil by stacking individual basil leaves, rolling them all together, then thinly slice them into ribbons.

3. whisk together the salad dressing ingredients. Cover and refrigerate.

4. Once the dough has doubled in size, prepare a direct/indirect grill, with high heat on one side.

5. Divide the dough into 2 equal portions. On a floured surface, pat each piece into a circle, about 12" in diameter. Prepare 2 parchment-lined baking sheets. Brush the parchment with a little olive oil, then place the two crusts on the parchment. Brush the top of the crusts with a little more olive oil.

6.Once the grill is hot, work quickly to grill the dough. Use the parchment paper to lift the crust, turn it over onto the grill and remove the parchment from the top of the dough. Close the lid and grill the dough for 4-5 minutes until dough begins to flu and brown slightly. Then, carefully use long tongs or a large grill spatula, flip the dough and place over indirect heat.

7. Brush the grilled side of the crust with olive oil, sprinkle with the garlic and fresh mozzarella slices. Cover and grill for another 5-10 minutes, or until the cheese has melted. Watch closely and check often to make sure the flatbread doesn't burn. Remove the cheesy flatbread from the grill and get ready to top it with the salad.

8. In a large bowl, use tongs to toss the salad in the dressing until coated. Top the grilled flatbread with the salad, sprinkle with additional salt and pepper and enjoy immediately.

Mediterranean Party Platter

This Mediterranean party platter is all you need for a delightful dining experience, al fresco, this summer. Try our fail-proof tip for the creamiest hummus that features an extra flavor boost from roasted garlic cloves and sesame oil. Add homemade grilled pita bread and fresh veggies for a very tasty, shared summertime table.

Mediterranean Party Platter

Homemade Pita Bread:
1 cup warm water
1 packet active yeast, or 2-1/4 teaspoons
2-1/2 to 3 cups flour
1 teaspoon Kosher salt
1/2 teaspoon sugar
2 tablespoons olive oil, plus extra for oiling bowl

Directions:
1. In the bowl of a stand mixer, pour in the warm water and sprinkle the yeast on top. Allow the yeast to hydrate and bloom by leaving undisturbed for 2-3 minutes.

2. Add one cup of flour and the sugar to the yeast and water. Mix on low speed with the paddle attachment for about 1 minute or until evenly combined. Let the beginning batter stand for about 20 minutes for further yeast development.

3. After this rest, many bubbles will have formed. Add the salt and olive oil to the batter. On low speed, slowly add an additional 1-1/2 cups of the flour.

4. Continue to mix and add 2-4 tablespoons of additional flour until a soft dough ball has formed. The dough should be "springy," and not too sticky.

5. Remove the dough from the mixer and knead on a lightly floured surface until the dough forms a nice, well-rounded ball.

6. Clean the mixing bowl, then drizzle a little olive oil and coat the inside of the bowl. Place the dough into the bowl, turn it to coat all surfaces with the olive oil. Cover, and let rise for 2 hours or until doubled in size.

7. Remove the risen dough from the bowl, and pat into a flat disk. Divide the disk into 8 equal sections with a dough cutter or large chef's knife.

8. Form each section into its own small ball by folding the dough until a neat ball has been formed.

9. Place the 8 individual balls on a lightly floured surface and cover with plastic wrap for 30 minutes and let rise again.

10. Once the individual dough balls have risen, remove a single ball and gently roll into a 8” circle, or until the dough is about 1/4” thick.

11. Preheat a well-oiled cast-iron grill pan on the stovetop over medium-high heat.

12. Place the rolled out dough pieces in the heated pan, and watch it puff up. Turn until each side is slightly golden, about 3 minutes per side. Cut into wedges and serve with roasted garlic hummus.

Roasted Garlic and Sesame Hummus:
1 can (15 oz) chickpeas, rinsed and drained
3/4 teaspoon baking soda
1/4 cup, plus 1 tablespoon fresh lemon juice (about 1 large lemon)
1/4 cup, olive oil
1/2 cup tahini
1/2 teaspoon Kosher salt
1/2 teaspoon toasted sesame oil
1 small clove fresh garlic, finely minced
5 cloves roasted garlic

Garnish:
Sumac
Toasted Sesame seeds
Fresh parsley, chopped
Olive oil, for drizzling

Directions:
1. In a medium pot, add the chickpeas and baking soda. Cover the chickpeas with an 2-3 inches of water and cook over high heat, bringing the water to a rolling boil. Slightly reduce the heat and keep the chickpeas cooking over a low boil for 20-30 minutes until they are very soft and their skins are falling off. Strain and rinse chickpeas in cold water, shifting and turning them to risen off any baking soda residue. Continue to rinse under cold water until chickpeas are back to room temperature.

2. In a large food processor blend the cooked chickpeas until smooth.

3. Drizzle in the lemon juice, olive oil, tahini, Kosher salt, sesame oil, garlic, and roasted garlic. Blend until smooth, scraping down the sides as needed.

4. Garnish sumac, toasted sesame seeds, fresh parsley, and a healthy splash of olive oil. Serve with pita bread, olives, cucumbers, tomatoes, peppers, snap peas, and marinated feta cheese. Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Marinated Flank Steak

Treat Dad to delicious steak from the grill! Perfectly grilled meat is a great way to anchor a celebration meal! Our version of tender flank steak is filled with savory flavors from the marinade and grilling process itself. The steak is further enhanced with the fresh herbal flavors of a tantalizing chimichurri sauce, and the bursting freshness of blistered cherry tomatoes.

Marinated Flank Steak With Chimichurri & Blistered Cherry Tomatoes
Serves 4

Ingredients:
1 (2 lb) flank steak
8 oz cherry tomatoes

For the Marinade:
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup soy sauce
1 small lime, juiced (about 1/8 cup)
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder

For the Chimichurri:
1 cup fresh flat-leaf parsley (stems are ok)
1 cup fresh cilantro (stems are ok)
2 garlic cloves, peeled
1 small shallot, halved (about 2 tablespoons)
1 small jalapeño pepper, quartered, seeds removed
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lime juice
3/4 teaspoon dried crushed red pepper
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Directions:
1. WHISK THE MARINADE ingredients together until combined, and then pour over the flank steak. Chill and marinate in a sealed container or bag for 1 hour, or up to overnight. Allow the steak to come to room temperature for about 20 minutes prior to grilling.

2. PREPARE THE CHIMICHURRI SAUCE. In a powerful blender or food processor, combine all of the chimichurri ingredients and pulse until well combined but still with some texture to the sauce. Set aside until ready to serve with the cooked steak.

3. GRILL THE STEAK! Fire up the grill, preheat the grill to high. Place the steak on the grill, and cook for 3-4 minutes, flip once, and cook for another 3-4 minutes. Continue grilling and flipping until the internal temperature reaches 135°F for medium-rare.

4. REMOVE THE STEAK FROM THE GRILL, and let it rest for 10 minutes to let the juices set and reabsorb.

5. WHILE THE STEAK RESTS, PREPARE THE BLISTERED CHERRY TOMATOES. Toss the tomatoes in 1 tablespoon of olive oil. In a cast iron skillet on the stovetop or in a grill basket on the grill, cook the cherry tomatoes. Sear and toss until the tomatoes begin to blister, and just begin to crack open. Remove from the heat.

6. When ready to serve, cut the steak into thin strips slicing against the grain.

7. Serve with a generous spoonful of chimichurri sauce and several blistered cherry tomatoes.

Grilled Chicken Sandwiches

Enjoy a fully loaded grilled chicken sandwich! Perfectly grilled, juicy chicken is layered with elements of sweet, salty, tangy, and savory that will delight the senses. You won't believe how easily it comes together!

Grilled Chicken Sandwiches
Serves 4

Chicken and the Rub:
2 boneless chicken breasts, sliced in half
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon sugar

Sandwich Ingredients:
4 buns
4 tablespoons butter for buns
4 slices pepper jack cheese
1 avocado, sliced
1 ripe mango, sliced
4 ounces spinach
1/4 red onion, thinly sliced
BBQ sauce

Directions:
1. In a large bowl drizzle the chicken with the olive oil, and then rub with the spices (Kosher salt, pepper, cumin, garlic powder, paprika, and sugar) until well-coated on all sides. Preheat the grill.

2. Butter the buns on the inside of both the top and bottom, and prepare to grill by placing on a plate or platter to take out to the grill. Place the cheese on the side of the same plate, too.

3. Prepare the toppings for the sandwich. Halve, de-seed, peel, and slice the mango. Halve, pit, peel, and slice the avocado. Wash and spin dry the spinach leaves; remove stems as needed. Thinly slice the red onion.

4. Grill the chicken breast for 4-5 minutes and flip with grill tongs or metal spatula. Once the chicken breasts are almost done, place the cheese on top of each chicken breast, and allow the cheese to melt. Remove from the grill once the thickest part of the breast reaches 165 degrees F. Let the grilled breasts rest on a clean platter while grilling the buns.

5. Toast the buns on the grill until just golden brown.

6. Layer the toasted bun with a smear of BBQ Sauce, then add a layer of spinach leaves. Place the grilled chicken breast with melted cheese on top of the spinach. Add slices of avocado and mango, and top with slices of red onion. Drizzle more BBQ sauce on top. Finish the sandwich by capping it all with the top grilled bun. Enjoy!

Spring Roll Bowls

Craving fresh and flavorful? Crunchy, salty, sweet, colorful, and delicious -- our Spring Roll Bowls can satisfy them all! Great for lunch or dinner, this veggie-packed bowl delivers a healthy punch of flavor and goodness in an easy to assemble bowl. A rainbow of ingredients pair with marinated tofu and vermicelli noodles. It’s all topped with a bold and spicy peanut sauce that will tickle your taste buds!

Spring Roll Bowl with Spicy Peanut Sauce
Makes 4 servings

Tofu and Marinade Ingredients:
14 oz block firm or extra firm tofu
2 teaspoons soy sauce
1-1/2 tablespoons rice vinegar
2 teaspoons sesame oil
1/4 teaspoon black pepper
1/2 tablespoon sesame seeds

Bowl Filling Ingredients:
2 large carrots, or 4 small carrots peeled
1 red pepper
1 English cucumber
4 green onions, sliced
1 avocado, sliced
1/4 head red cabbage, sliced with a mandoline
1 cup edamame
8.8 oz vermicelli noodles (1 standard package)

Spicy Peanut Sauce Ingredients:
1 cup peanut butter
2 tablespoons chili garlic sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
3 tablespoons fresh lime juice
2 cloves garlic, minced
2 teaspoons ginger, grated
1 tablespoon brown sugar
2 tablespoons water, for thinning

Garnishes:
1/4 cup mint leaves
1/2 cup unsalted peanuts
Fresh cilantro leaves
Lime wedges

Directions:
1. Prepare the tofu. Drain the tofu and cut it in half down the length of the tofu block. Press the tofu between two paper towel-lined plates and use a large book or a heavy cutting board to gently press out any excess moisture. Let the tofu continue to press while preparing the other ingredients.

2. Prep the veggies. Cut the carrots and red pepper into matchsticks. Slice the cucumber, green onion, and avocado. Use a mandoline to finely shred the cabbage. Measure out the edamame.

3. Make the peanut sauce. Combine all of the peanut sauce ingredients together, except for the water, in a small bowl or measuring glass, and whisk to incorporate. Slowly whisk in the water one teaspoon at a time to thin the sauce until it is just able to be poured.

4. Place the vermicelli noodles in a bowl with very hot water, stir to separate. Cover for 15 minutes until noodles are softened and tender. Drain the noodles and run them under cool water. Set aside.

5. Cut the pressed tofu into 1/2" cubes. In a medium bowl whisk all of the the tofu marinade ingredients together, except for the sesame seeds, and then combine with the tofu. Gently and slowly toss the tofu in the marinade until the tofu is coated. Set aside for 10 minutes to let flavors incorporate into the tofu. Then sprinkle the tofu with the sesame seeds.

6. Assemble the bowls. Divide the cooked vermicelli noodles equally into four bowls. Top the noodles with the bowl filling ingredients and the tofu, sectioning the ingredients if desired. Drizzle with the peanut sauce and garnish with mint, peanuts, cilantro, and lime wedges.

Baked Salmon with Asparagus

Flaky salmon, spring asparagus, and bright lemon flavors come together in this beautiful sheet pan dinner for the whole family. This menu features minimal prep time, and renders tasty, heart-healthy rewards. Great for fast weeknight dinners, make this no-hassle, one-pan meal tonight!

Baked Salmon with Lemon & Asparagus
Serves 4

Ingredients:
1.5 lb. skin-on salmon fillet
1 large bunch of asparagus (roughly 20 spears)
2 cups snow peas, trimmed
1 shallot, finely sliced
1 small lemon, sliced into rounds

Garnishes:
Chives, chopped Sesame seeds

Garlic Ginger Sauce:
6 cloves garlic, minced
1 lemon, zested and juiced (about 1 1/2 tablespoons lemon juice)
1/4 cup soy sauce
1-inch fresh ginger root, finely grated
3/4 tablespoon Worcestershire sauce
4 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 425° F.

2. Prep the ingredients. Debone the salmon with fish tweezers. Trim off the woody bases of the asparagus stalks. Trim the snow peas and finely slice the shallot. Slice one lemon into thin rounds.

3. Whisk the sauce ingredients together in a small bowl or glass measuring cup.

4. Lightly grease a large sheet pan. Place the salmon fillet in the middle of the sheet pan, then arrange the asparagus, snow peas, and shallot around the fish. Place the lemon slices on top of the salmon.

5. Drizzle everything with the garlic ginger sauce, turning the asparagus and the snap peas with tongs so they are fully coated.

6. Bake in the hot oven for 15-18 minutes, or until the salmon is flaky and the asparagus and snow peas are crisp tender. Remove from the oven and sprinkle everything with the chives and sesame seeds. Add additional salt and pepper to taste. Serve immediately.

Pea Pesto Pasta

A good pasta dish can transform everyday ingredients into something extraordinary any day of the week. Springtime flavors inspire this fresh take on pasta. We think your family will love this super-quick, spring pea pesto pasta dish. Buon appetito!

Spring Pea Pesto Pasta
Serves 4

Spring Pea Pesto Ingredients:
1/2 cup frozen peas
1/4 cup Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup olive oil
1/2 cup packed fresh basil leaves
1 tablespoon packed fresh mint leaves
juice of 1/2 lemon (about 2 tablespoons)
1 small clove fresh garlic

Pasta:
1 lb thin spaghetti

Garnish:
1 pint Sun Gold tomatoes, halved
8 oz burrata cheese
Mint leaves, chiffonade
Basil leaves, chiffonade
Lemon zest

Directions:
1. Gather all of the pesto ingredients together. Be sure to thoroughly wash all of the fresh herbs! Pulse the pesto ingredients together in a food processor. Taste test the pesto, and adjust the salt and pepper accordingly. If needed, add more olive oil for a thinner consistency. Enjoy pesto immediately, or keep covered and refrigerated (or even frozen) until ready to use.

2. Slice the tomatoes in half with a small paring knife. Roll the basil and mint leaves and cut in a chiffonade cut for a garnish.

3. Cook the pasta according to the package instructions. Drain, reserve about 1 cup of the pasta cooking water. For better pasta, salt the water! The cooking water should be “like the sea” – start with about 1 teaspoon coarse kosher salt per quart of water. This seems like a lot of salt, and it is, but most of this will be discarded when the pasta is drained. Test the pasta frequently as it approaches completion. Pasta should be cooked to al dente – “to the tooth” – tender, yet chewy, not at all mushy. The easiest way to check for doneness, is to remove a piece of pasta and test between your teeth. Or, cut a piece of test pasta, and check the cross section view. The smallest white dot, or white line at the center of the pasta piece indicates doneness is nearly at hand.

4. Mix the pesto with the drained and cooked pasta, stir with tongs until the pasta is well-coated with the pesto. Add reserved pasta water, to thin the sauce, if needed. 5. Garnish the pasta with the tomato halves, pieces of fresh burrata, mint, and basil leaves. Enjoy!

Classic Potato and Leek Gratin

In this classic dish, thinly sliced potatoes are layered with a distinctive Mornay sauce. Mornay sauce is a Béchamel sauce with the addition of Gruyère cheese. The additions of savory leeks, garlic, and rosemary combine in a wonderful way in the sauce to infuse flavor into every bite. This recipe is a warm, comforting side dish, or hearty enough for the main event!

Classic Potato & Leek Gratin
Serves 6 - 8

Ingredients:
2 lbs Idaho potatoes (about 7-8 potatoes), washed, peeled, and thinly sliced with a mandoline
5 tablespoons butter, divided
3 small leeks, green parts removed, finely sliced
1 tablespoon rosemary, minced
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/4 teaspoon black pepper
1-1/2 cup grated Gruyère, plus
2 tablespoons reserved as topping

Directions:
1. Preheat the oven to 400°F.

2. Prep the potatoes. Use a sharp peeler to peel the potatoes. Rinse off, and then slice into 1/8” slices using a handheld mandoline.

3. In a large saucepan, melt 1 tablespoon butter and cook the leeks over medium heat until they are translucent, about 10 minutes. Add the rosemary and garlic and cook for about another 3 minutes.

4. Prepare the roux. In a separate, small saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking for about 1-2 minutes. This process removes the raw flour flavor and helps create a silky sauce.

5. Create a Béchamel sauce by very slowly pouring milk into the roux, continue whisking the mixture until the sauce is smooth. Add in the salt and pepper and continue whisking over medium-low heat for 3-5 minutes until the sauce thickens and becomes very creamy.

6. Transform the sauce into a Mornay sauce by slowly adding in the Gruyère cheese. Continue cooking and whisking for a few more minutes until the sauce is smooth, and the cheese is well incorporated. Add the cooked leeks mixture to the sauce.

7. Layer the gratin. Butter the bottom and sides of a large baking dish and lay a single layer of potatoes. Pour some of the sauce over the potatoes and continue to layer the potatoes, pouring more sauce at each layer. Repeat this step until all of the potatoes are used (or you get to within 1/2” from the top of your dish).

8. Coat the final layer of potatoes with sauce and sprinkle with the reserved cheese.

9. Cover the gratin with a tight fitting lid or foil and bake for 60 minutes. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown.

10. Garnish with additional fresh pieces of rosemary, and serve hot.

French Onion Chicken Skillet Dinner

This chicken dish features a rich pan sauce, loads of slowly caramelized onions, and bubbly, broiled cheeses on top - oh my! Even better, this savory dish is prepared in one large skillet. This French Onion Chicken Skillet Dinner is likely to become a new family favorite.

French Onion Chicken Skillet Dinner
Serves 4 - 6

Ingredients:
4 tablespoons butter
2 large sweet onions, cut pole-to- pole, Lyonnaise style strips
1 teaspoon sugar
2 cloves garlic
6 thin cut skinless, boneless chicken breasts
For dusting chicken: 1/4 cup flour, 1/2 teaspoon Kosher salt, 1/4 teaspoon pepper, 1 teaspoon fresh thyme leaves, 1/4 teaspoon paprika
2 tablespoons flour, for thickening the sauce
1/4 cup white wine
1 cup beef broth
6 sprigs fresh thyme
Kosher salt
Freshly ground pepper
1 teaspoon Worcestershire sauce
8 oz Gruyère or Swiss cheese, shredded
4 oz Parmesan cheese, shredded

Directions:
1. Using a large oven-proof skillet or braiser melt the butter.

2. Add the sliced onions and cook over medium-high heat. Stir the onions every few minutes, then turn down the heat. Continue to cook the onions until they begin to turn a nice brown color. Turn the heat lower, as needed, to prevent the onions from burning. Caramelizing onions fully takes time! A true caramelized onion takes about an hour, but for this recipe giving the onions 25-30 minutes to reach a tender, caramelized state works well. Sprinkle the onions with 1 teaspoon of sugar to help with the process. To help the onions caramelize slowly, let them sit in a little pile, then stir once or twice about every 5 minutes.

3. Once the onions have caramelized, add the garlic and sauté for another 2 minutes until fragrant.

4. Remove the onions from the pan, and set aside to brown the chicken.

5. Lightly coat the chicken breasts in the flour, salt, pepper, paprika, and thyme mixture until dusted on both sides. Add up to 4 additional tablespoons of butter or olive oil while cooking the chicken to prevent sticking.

6. Brown the chicken on both sides and cook until about 150 degrees F, but not all the way done. Remove the chicken from the pan.

7. Add the onions back to the pan, and then sprinkle with 2 tablespoons of flour. Stir until coated. Add the wine, and reduce down. Add the beef broth and Worcestershire sauce, and stir until a sauce is formed. Once the sauce has thickened slightly, add the chicken breasts back in.

8. Turn the oven to broil. Sprinkle the chicken breasts with the Gruyère and Parmesan cheese and then broil until bubbling and golden brown and the chicken reaches 165 degrees F.

9. Garnish with fresh thyme leaves.

10. Serve with a side of kale Caesar salad, a side of roasted vegetable, mashed or baked potatoes, egg noodles, pasta, or cauliflower rice.

Deep Dish Pizza

Who doesn’t love pizza??? Tonight it’s deep dish pizza on the menu! This deep dish version of pizza is inspired by a few unique pizza places that feature a partial cheese crust. Inside, delicious layers of flavor are assembled into some sort of pizza heaven. Fresh dough is topped with a layer of cheese, red onions, a robust red sauce, and finally, a hearty serving of spicy sausage - one slice is nearly enough!

Deep Dish Pizza - Sausage & Red Onion with a Crispy, Caramelized, Cheesy Crust
Makes two 12-inch deep dish pizzas - Serves 8

Dough Ingredients:
3/4 cup warm water
2-1/4 teaspoons (or one packet) yeast
1 tablespoon sugar
1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons butter, melted
2-1/2 cups all-purpose flour

Pizza Toppings:
1 lb low-moisture mozzarella cheese, sliced in 1/8"-thick slices
8 ounces parmesan cheese, shredded
1 pound sausage, roughly rolled into 1" bite-sized discs
1/2 red onion, thinly sliced

Sauce Ingredients:
2 cloves garlic, minced
2 tablespoon olive oil
1 (28 oz) can petite diced tomatoes
1 (14oz) can crushed tomatoes
1 (6 oz) can tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/4 teaspoon fresh ground pepper
1 teaspoon Kosher salt
1 tablespoon sugar

Directions:
1. Prepare the pizza dough by hand or by using a stand mixer. Pour the warm water into a large bowl, and add the yeast. Stir slowly for about two minutes, then add the sugar, salt, olive oil, and melted butter and stir again until combined. Add 1 cup of flour, and stir until combined. Slowly add the remaining 1-1/2 cup of flour until a dough ball has formed. Knead the dough several times until a smooth ball has developed. Cover the dough with a damp cloth and let the dough rise in a warm location for about 1-1/2 hours.

2. Meanwhile, prepare the sauce. Sauté the garlic with the olive oil, stirring until fragrant. Be sure to watch this step carefully so that the garlic doesn't burn! Once the garlic is fragrant, add the diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, marjoram, pepper, salt, and sugar. Bring the sauce to a low simmer and cook stirring as needed for 40-45 minutes or until the sauce has thickened nicely.

3. Use two well-seasoned 12" cast iron pans or deep dish pizza pans. Cover the surface with a generous layer of canola oil on the bottom and sides. Press the dough into the cast iron as a single flat layer and let the dough rise for an additional 30 minutes in the pan. (You can freeze half the ingredients for later.)

4. Preheat the oven to 500 degrees F.

5. Once the dough has risen in the pan, it's time to assemble the pizza. Make a layer of folded mozzarella slices all along the edge of the pan creating a "cheese crust" and then continue to layer on top of the layer of dough. Add the shredded parmesan on top of the mozzarella.

6. Spread the sliced red onions around the pizza on top of the cheese layers.

7. Add a hefty layer of pizza sauce to the pizza covering the onions completely.

8. Finally, top with pizza with the sausage discs.

9. Line a large baking sheet with aluminum foil to place on the oven rack directly below the pizza to catch any drips as the pizza cooks. Turn on a ventilation fan, and perhaps even crack a window. Any cheese that spills over will make a bit of a smoke.

10. Tent a loose piece of aluminum foil over the pizza. Bake for 20 minutes.

11. Check to make sure that the drip pan is correctly aligned to catch any spillage and continue baking for an additional 20-25 minutes or until the pizza crust is well set, the sausage is cooked, and the sauce and cheese below are bubbling hot. The sides of the crust that are made of cheese might look blackened, but they should not taste burnt, instead they will taste of delightful caramelized cheese and help to hold all of the ingredients in place.

12. Let the pizza cool slightly, enough to slide it from the pan onto a parchment paper-lined cutting board. Cut the pizza into slices with a sharp cook's knife working from the cheesy edge into the middle.

13. Pace yourself when enjoying - one pizza is hearty! One 12-inch pizza serves 4 hungry adults.

Scallops with Lemon Pasta

A classic romantic dinner for two, scallops and pasta make a great “date-night in”! Scallops are often referred to as the 'candy of the sea' — and for good reason! When cooked correctly, these beautiful morsels have the most delicate, sweet flavor. This issue showcases how to properly select and cook scallops — a presentation featuring a caramelized crust on the outside and a slightly-sweet, buttery-soft inside. Served on a bed of lemon-enhanced angel hair pasta, this meal is just as filling as it is fancy. 

Sugar-Seared Scallops with Lemon Pasta

Makes 2 generous servings

Sugar-Seared Scallop Ingredients:
10 sea scallops
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons sugar
1 cup dry white wine

Lemon Pasta Ingredients:
1/2 lb angel hair pasta
5 tablespoons butter
5 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flake
1-1/2 cup vegetable stock
1 tablespoon fresh lemon juice
1/2 tablespoon lemon zest
2 tablespoons fresh parsley, chopped
1/2 cup shredded parmesan
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
This is a great recipe to make with two chefs working together for a romantic meal! The first chef can focus on the pasta and sauce, while the second can sugar-sear the scallops. With both chefs working simultaneously, this dinner comes together quickly!

CHEF ONE PREPARE THE PASTA:
1. Prepare the pasta sauce by melting the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed red pepper and cook for another minute. Add the vegetable stock, lemon juice, and lemon zest, and cook for 5 minutes to allow the flavors to get friendly.

2. Meanwhile, prepare the pasta by bringing a large pot of water to a rolling boil. Add a healthy dose of salt and add the pasta, cooking until al dente, about 2-3 minutes. Strain the pasta from the water and set aside until the scallops have seared.

CHEF TWO PREPARE THE SCALLOPS:
3. While Chef One makes the pasta, Chef Two can prepare the scallops. Gently rinse the scallops and pat dry with a paper towel. Gently remove the side muscle that secures the scallop to the shell, if necessary. Sprinkle the scallops with salt and pepper. Prepare a plate with a layer of sugar. 

4. Sear the scallops. Heat the butter in a skillet on medium-high. While the butter heats, coat both sides of each scallop in sugar. Once the skillet is hot, work in two batches to cook the scallops. Place the scallops sugar-side down on the skillet, spacing them at least 1 inch apart, making sure not to crowd the pan. The scallops should sizzle on contact with the pan. If they start to brown too quickly, reduce the heat. Use tongs to gently flip and cook scallops for 2-3 more minutes. Scallops should release easily from the pan when they are ready to be turned. Remove the first batch of scallops from the pan and cook the second batch, reserving the pan juices. Deglaze the pan by adding the wine, and continue to cook the scallop juices and wine for another minute. Remove from the heat and set aside.

WORK TOGETHER TO PLATE THE DINNER: 
5. Just as the scallops finish searing, have Chef One stir the cooked pasta into the sauce. Use tongs to make sure the sauce fully coats the pasta. Sprinkle with parsley and parmesan and toss. 6. Artfully plate the pasta and have Chef Two add the seared scallops on top. Drizzle the seared scallops with any remaining scallop pan juices. Sprinkle with additional salt and pepper and serve immediately. Enjoy!

Cod Provencal

Try this warming and delicate seafood preparation garnished with captivating crispy shallots. This recipe will provide all the tips for mastering, with ease, a beautiful, flavor-packed dish you’ll enjoy making time and time again with a variety of different fish.

Poached Cod Provencal
Serves 2

Ingredients:
1 lb cod fillets
1/3 cup lime juice, freshly squeezed
3 large shallots, sliced into rings, divided
4 tablespoons butter, divided
1/2 cup vegetable oil
2 cloves garlic, thinly sliced
1/2 cup vegetable broth
2 tablespoons sherry
2 tablespoons fresh fennel, thinly sliced
1/2 teaspoon Herbes de Provence
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. In a 9" x 13" baking dish, marinate the cod in fresh lime juice for 20-30 minutes flipping halfway through the marinating time.

2. While the cod marinates, prepare the sautéed shallots. Melt 2 tablespoons of butter in a 3-1/2 qt braiser over low heat. Add half of sliced the shallots. Sauté the shallots for about 15 minutes, or until the have lightly caramelized. Stir occasionally until the shallots turn translucent and begin to turn a golden brown.

3. Meanwhile, prepare the crispy shallot garnish. Add the vegetable oil to a skillet or saucepan and heat over medium-high heat. Once hot, add the remaining shallots and cook for 2-3 minutes until just browned and crispy. Remove the crispy shallots from the heat and rest on a paper towel-lined plate. Lightly salt. Reserve the crispy shallots for garnish.

4. In the braiser, add the the garlic and the remaining 2 tablespoons of butter to the sautéed shallots and heat for about 1 minute. Deglaze the garlic and shallots with the sherry, heating for one minute, then add the vegetable stock, Herbes de Provence, and fennel. Bring the ingredients to a boil, then reduce the heat and simmer until the flavors become friendly, about 5 minutes.

5. Add the marinated cod, sprinkle with the salt and pepper, then cover. Continue to cook on low and poach the cod until the cod is opaque and cooked through, roughly 8-10 minutes.

6. Serve the cod with a spoonful of the braising liquid and a sprinkle of crispy shallots. Enjoy immediately.

Classic Minestrone Soup

Minestrone, a classic Italian soup, features a wide range of  vegetables, beans, and pasta. Our recipe version focuses on techniques for building great flavor in stages. The result? Deep, rich, satisfying tastes and textures without being over-cooked. You’ll find this soup highly flexible – use seasonal vegetables, or whatever you have on hand.  We think you’ll agree that this minestrone easily earns its reputation as a healthy, winter comfort food.

Comforting Minestrone Soup
Serves 4 - 6

Ingredients:
4 tablespoons olive oil
1 yellow onion, diced
3 celery stalks, dice
2 carrots, cut on the bias into slices
2 small potatoes, cut into 1/2" cubes
3 cloves garlic, minced
1/2 tablespoon tomato paste
2 bay leaves
1 Parmesan cheese rind
1 can (28 oz) diced tomatoes
6 cups vegetable broth
1 can (15.5 oz) Great Northern beans
1 can (15.5 oz) butter beans
1 cup ditalini pasta (or other small pasta)
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 cup frozen peas
3 cups chopped kale
Parmesan cheese, shaved, for serving

Directions:
1. Start by making the mirepoix. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and sauté for about 3 minutes until softened. Add the celery and carrots, and continue to cook for another 3-5 minutes, or until softened.

2. Add the potatoes and garlic and continue to cook for another 5 minutes. Stir in the tomato paste.

3. Add the bay leaves, Parmesan rind, canned tomatoes, vegetable broth, Great Northern and butter beans, ditalini pasta, salt, pepper, thyme, and red pepper flakes. Bring to a boil over medium-high heat.

4. Reduce the heat to medium-low and simmer the soup for another 20-25 minutes. Use tongs to remove the Parmesan rind, bay leaves, and thyme stems.

5. Stir in the red wine vinegar, frozen peas, and chopped kale. Cook for one more minute, or until the kale just begins to wilt. Serve with shaved Parmesan cheese as a garnish on top.

Winter Bowls

The season for healthier dinners has arrived! Each January inspires a renewed energy and recommitment to healthier habits. Winter grain bowls are a delicious way to achieve those goals! This tasty bowl features baked tofu with quinoa, roasted beets, and arugula all dressed with a flavorful turmeric tahini dressing.

Winter Grain Power Bowls Makes 4 large bowls

Winter Grain Bowl Ingredients:
1 block extra firm tofu 1 large purple beet (or two small beets), peeled & diced into 1/2" cubes
1 large golden beet (or two small beets), peeled & diced into 1/2" cubes
1 fennel bulb, stalks removed, cored, and thinly shaved
3 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup quinoa
2 cups vegetable stock
1 tablespoon cornstarch
1 red onion, thinly sliced with a mandoline
1 large carrot, shaved and rolled
4 cups arugula
1/3 cup shelled pistachios
Fresh mint leaves, torn for garnish

Turmeric Tahini Dressing Ingredients:
3 tablespoons olive oil
1/4 cup tahini
1 teaspoon fresh ginger, minced
2 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons water (as needed, to thin)
1/4 teaspoon of kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric
1 clove garlic, minced

Directions:
1. Prepare the tofu by slicing it into 1" thick slices. Lay the slices on a paper towel-lined baking sheet, then cover the tofu with another layer of paper towels. Place a cutting board on top of the covered slices to press out the excess water from the tofu. (Place a cookbook or a heavy pot on top of the cutting board to help apply weight and pressure so that extra water is forced out of the tofu. This pressing and draining step will help the tofu achieve a better texture when baking.) Press and drain the tofu slices for about 20-30 minutes.

2. Preheat the oven to 400°F. In two separate bowls, prepare the beets and fennel. Toss the diced beets with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss the shaved fennel with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place the prepared beets and fennel in a large roasting pan and roast for 15 minutes or until the fennel starts to turn golden brown. Remove the fennel and continue roasting the beets for another 15 minutes, or until the beets are fork tender.

3. Meanwhile, prepare the quinoa on the stovetop using a 2:1 liquid-to-grain ratio. Bring the vegetable stock to a boil and add the quinoa. Stir, cover, and turn down the heat to low. Check after 15 minutes to see if the quinoa is tender, or if more liquid is needed to finish cooking. The small kernels expand as they soak up the cooking liquid. When tender and ready, you’ll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, (and a sign of doneness.) Remove from the heat when done.

4. After the tofu has drained, remove the weights and paper towels and cut the tofu slices into 1" cubes. Gently toss the tofu cubes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 tablespoon cornstarch until evenly coated. Spread the tofu cubes across a lined baking sheet and bake in the oven at 400°F for 30 minutes. Half way through baking, turn the tofu pieces. Bake until the tofu is baked and crisped on all sides.

5. Prepare the turmeric tahini dressing by whisking all of ingredients together until the dressing is combined.

6. Thinly slice the red onion using a mandoline. Shave the carrot into ribbons using a vegetable peeler. Tear the mint leaves for a garnish.

7. Once all of the ingredients are prepared, assemble the bowls. Add a scoop of cooked quinoa to each bowl, then add the roasted beets, roasted fennel, and baked tofu. Continue building the bowl by adding a few slices of red onion, a few ribbons of carrot, and a handful of arugula. Drizzle the bowl with the dressing and then garnish with pistachios and fresh mint leaves.

Shrimp Cocktail & Gin Martinis

Even if you’re having a solo party this New Year’s Eve, you still deserve to celebrate the fact that 2020 is almost behind us -- and what a year it has been! IN THIS ISSUE we welcome 2021 with perfectly poached shrimp cocktails and ice cold gin martinis. Bottoms up . . . and ONWARD!

Classic Shrimp Cocktail and Gin Martinis

Shrimp Ingredients: (Serves 4)
24 large, 21-25 count deveined shrimp (keep tail intact)
2 lemons, 1 juiced and 1 cut into wedges
1 small onion, cut into wedges
3 cloves garlic, smashed
1 stalk celery cut into large pieces
2 bay leaves
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon peppercorns

For Garnishing:
Several sprigs of Italian parsley
1 lemon, cut into wedges

Homemade Cocktail Sauce Ingredients:
3/4 cup ketchup
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/4 teaspoon celery salt

Classic Gin Martini: (Serves 1)
3 oz. gin (chilled in the freezer)
1/2 oz. dry vermouth (chilled in the refrigerator

Garnish:
3 pimento-stuffed olives or lemon twist

Shrimp Cocktail Directions:
1. Combine lemon wedges, lemon juice, onion, garlic, celery, and bay leaves in a large pot filled 3/4 full with water. Bring the water to a boil and add the salt, sugar, and peppercorns. Once the water comes to a rolling boil, remove the pot from heat. Add the shrimp to the hot water and cover with a lid. Let the shrimp cook in the hot water for 5-8 minutes until shrimp are pink and opaque. 

2. While the shrimp are poaching, fill a large bowl with ice and water. Once shrimp are cooked, remove from the hot water by straining in a colander; discard the remaining contents. Plunge the shrimp into the ice and water and let them chill completely. Drain and serve immediately, or chill in the refrigerator for up to 12 hours.

3. While the shrimp are chilling, make the cocktail sauce by combining the cocktail sauce ingredients in a small bowl or wide-mouthed glass.

4. Serve the shrimp in glasses for individual servings, or on a large platter for serving a small group. Garnish with fresh lemon wedges and sprigs of parsley leaves.

Classic Gin Martini Directions:
1. Place martini glasses in the freezer to chill.

2. Meanwhile, combine gin and vermouth in a mixing glass full of ice. Stir for 30 seconds.

3. Strain into a chilled martini or coupe glass and garnish with olives or a lemon twist. Enjoy immediately!

Coq au Vin

Coq au Vin or "rooster in wine" is a traditional French peasant stew that became popular thanks to Julia Child's encouragement. While the original recipe might turn a tough old rooster into something delicious,  it's equally delightful with chicken thighs and or legs. Red wine, mushrooms, bacon, onions, and thyme all infuse wonderful flavors into this ultimate comfort food dish. A slow braising technique coaxes a mélange of easy ingredients into a dance of gustatory perfection!

Coq au Vin - Chicken in Wine
Serves 4 - 6

Ingredients:
1/2 lb bacon, diced
4 drumsticks, skin on and bone-in
4 chicken thighs, skin on and bone-in
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4-5 large carrots, cut into 1-inch diagonal pieces
3 tablespoons flour
2 tablespoons tomato paste
1 tablespoon brandy
2 cups red wine (a good red wine like a pinot noir)
1 cup chicken broth
8-10 sprigs of fresh thyme
2 tablespoons butter
1/2 lb frozen small pearl onions
8 oz cremini mushrooms, sliced
Chopped parsley, for garnish

Directions:
1. Preheat the oven to 325 degrees F. 

2. Prepare the onions, garlic, and carrots.

3. In a large Dutch oven fry the bacon until crisp. Remove the bacon, and drain on a paper towel-lined plate.

4. Remove most of the bacon fat, leaving about 3-4 tablespoons in the Dutch oven.

5. Sprinkle the chicken pieces with Kosher salt and pepper. Sear the chicken legs and thighs on all sides in the Dutch oven until the skin is a crispy golden brown, then remove the chicken pieces.

6. Add 2 tablespoons of olive oil to the pot and sauté the diced onions until softened and translucent.

7. Add the garlic and carrots to the onion and sauté for a few more minutes until the garlic is fragrant.

8. Dust the vegetables with 3 tablespoons of flour and stir until coated. Cook for about 2 minutes.

9. Add the tomato paste and cook until fragrant, then add the brandy to the mixture. Cook the brandy down for a minute, then continue to deglaze the pan with the red wine. Add the chicken broth and stir until combined. Add the seared chicken pieces back to the pot with the cooked bacon, and the sprigs of thyme.

10. Cover the pot and place in the oven. Bake for 20-40 minutes or until the chicken is tender and cooked to 165 degrees F.

11. While the chicken is baking, prepare the mashed potatoes.

12. While the chicken bakes, prepare the pearl onions. In a skillet, sauté the pearl onions in two tablespoons butter until they are lightly golden brown on all sides.

13. Then, sauté the mushrooms in the same skillet, adding olive oil as needed, and cook until browned.

14. Add the cooked pearl onions and mushrooms to the Dutch oven. Carefully taste and season with additional salt and pepper, as needed. If needed, continue to simmer on the stovetop to thicken the sauce. The sauce will also thicken more as it cools.

15. Serve the Coq au Vin on a bed of mashed potatoes (or egg noodles or cauliflower rice), and garnish with fresh parsley.