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.

Fresh Tomato Tart

Peak tomato season is upon us! A tomato tart is a unique and delicious way to showcase this summertime star. This dish features a Parmesan cheese crust layered with whipped ricotta and finished with slices of heirloom tomatoes and fresh basil. Enjoy this tomato tart with a simple side salad for a delightful lunch or dinner!

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Fresh Tomato Tart
Makes one 9-inch square tart

Parmesan Crust Ingredients:
1-1/4 cups flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1 cup Parmesan cheese, grated
1/2 cup cold, salted butter, cut into cubes
1-3 tablespoons ice water

Whipped Ricotta Filling Ingredients:
8 oz fresh ricotta cheese
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon Kosher salt

Topping Ingredients:
3 large heirloom tomatoes, sliced
Salt for tomatoes
Basil, chiffonade cut for garnish
Lemon zest, for garnish
Reduced balsamic vinegar, drizzled for garnish
Kosher or flake salt for garnish

Directions:

1. Prepare the crust. Using a food processor, pulse the flour, salt, pepper, and Parmesan cheese together until combined. Add 1/2 of the cubed butter and pulse until the texture is as coarse as cornmeal. Add the remain- ing butter and pulse a few times leaving some pieces the size of small peas. Slowly drizzle the water in one tablespoon at a time, and pulse until the dough forms. Avoid adding too much water.

2. Pat the dough into a disc form and wrap with plastic wrap. Refrigerate for at least one hour.

3. Meanwhile, prepare the whipped ricotta filling. In a food processor or high-powered blender, whip the ricotta with the olive oil, fresh lemon juice, lemon zest, and salt until a very smooth texture is formed.

4. Prepare the topping ingredients. Slice the tomatoes into 1/4”-thick slices, and place on a paper towel-lined sheet pan. Sprinkle the slices with Kosher salt and let them rest for a few minutes to release excess juices. Slice the basil into a chiffonade cut for a garnish. Zest a lemon to use as a garnish, as well.

5. Preheat the oven to 375°F. Roll out the crust on a flour-dusted work surface. Place the crust in a greased tart pan and trim the edges. Place pie weights inside the tart crust and bake for 15-20 minutes. Remove the pie weights and continue baking an additional 15-20 minutes or until the crust springs back when touched, and has turned a light golden hue. Allow the crust to cool completely on a cooling rack.

6. Assemble the tart once the crust has cooled completely. Spread the whipped ricotta on the baked crust. Top the ricotta layer with the tomato slices. Garnish with the basil, lemon zest, a pinch of salt, and a drizzle of reduced balsamic vinegar. Serve immediately. Enjoy with a simple side salad, if desired.

Sweet Corn Carbonara

We know that a classic pasta carbonara, made with very distinct ingredients, is nearly a sacred dish in Rome. However, we couldn't help riffing on the original with a summery flare! Our recipe substitutes bacon for traditional guanciale and features the addition of summer sweet corn, and basil fresh from the garden. We hope you enjoy this easy and delicious summer dinner as much as we did!

Bucatini alla Carbonara with Grilled Corn, Bacon, & Basil
Serves 4

Ingredients:
12 oz bucatini
6 slices thick-cut bacon
4 ears sweet corn, grilled and kernels removed from the cob
1/3 cup pecorino romano, finely grated
2/3 cup parmesan, finely grated
2 whole eggs
3 egg yolks
10 leaves fresh basil, chiffonade cut
1/2 teaspoon freshly ground pepper

Directions:
1. Preheat the grill and grill the corn cobs on direct heat, turning until slightly charred about 3-4 minutes per side. Once the corn has cooled, remove the kernels from the cob using a corn stripping tool. Wash and thinly chiffonade the basil.

2. Meanwhile, cook the bacon in a large skillet. Once the bacon has cooked, let it cool on a paper towel-lined plate. Once it's cooled, slice or crumble into bite-sized pieces. Discard the excess bacon grease, leaving about 1 tablespoon in the skillet.

3. In a medium bowl, combine the whole eggs and the egg yolks. Whisk together. Mix in the finely grated pecorino romano, parmesan cheese, and freshly ground pepper to the eggs. Whisk the mixture until well-combined and set aside.

4. Cook the bucatini according to the package instructions in a large pot of well-salted water until al dente. Reserve at least 1 cup of pasta water for finishing the sauce.

5. In the large skillet, immediately mix the hot pasta with the egg mixture and about 1/2 to 1 cup of the reserved pasta water. Stir the pasta together with tongs until the noodles are coated and a silky sauce is formed.

6. Add the cooked bacon and grilled corn to the coated noodles. Stir until combined. Serve immediately with a garnish of basil and extra cheese, as desired. Enjoy!

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!

Try Our Grilled Corn and Quinoa Summer Salad

Two grains, corn and quinoa, share an ancient history as important crops in the developing Americas. IN THIS ISSUE, we’ve made them the cornerstone of a salad that’s hearty, and nutritionally balanced enough to be the main entrée. Grilled sweet corn only gets tastier with the addition of healthy quinoa, summer-ripe tomatoes, fresh basil, and a bright lemony vinaigrette.

Easy Pasta Dinners from the Pantry

A good pasta dish transforms everyday, pantry ingredients into something extraordinary for any day of the week. IN THIS ISSUE, we present three of our easiest to implement pasta dishes that deliver big on flavor and satisfaction! Buon appetito!

A Good Time to Have Brunch In!

There is no better time than the present to brunch . . . IN! If breakfast is the most important meal of the day, brunch is the most fun! Brunch implies a leisurely sort of day — where our schedules are less relentless and time together is well spent. Whether you spend it with family or a few good friends, we've composed a foolproof menu worth celebrating.

IN THIS ISSUE, we feature a Caramelized Onion, Mushroom, and Parmesan Quiche, Macerated Citrus Salad, and a side of Orange Poppyseed Bread.

Entertain with these Easy Appetizers!

YOU'RE IN THE MOOD FOR A PARTY -- WE ARE, TOO! We love this season because it is filled with family and friends, and plenty of good times. Whether you're the party host, or bringing something to a get-together, this issue features three easy appetizer recipes - all delicious! Our Best to You this Festive Season!

Time for Tomatoes

July 25, 2019 - Celebrate Zucchini Season

July 11, 2019 - Four Heat-Busting Beverages

Entree-Worthy Summer Salads

July 26, 2018 - Herbal-icious Appetizers