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Recipe of the Week - June 28, 2012

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Sage Pesto and Rosemary Grilled Chicken
Serves 4

4 chicken breasts with skin
1/4 cup minced fresh chives
1/4 cup chopped fresh thyme
1/4 cup sage pesto
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon zested lemon rind
4 fresh sprigs of rosemary

Combine chives, thyme, sage pesto, mustard, lemon juice, olive oil, and lemon rind into a bowl, and stir well.

Place the chicken in a shallow dish or in a large Ziplock bag and spread 1/2 cup pesto mixture over both sides of chicken. Cover and marinate in refrigerator for 1 to 3 hours.

Preheat grill to medium high heat. Place chicken breast halves, bone side up, on the cleaned and oiled grill rack and grill for 40 minutes turning chicken occasionally, placing the rosemary sprigs on top of the skin the final 10 minutes of cooking and also basting occasionally with remaining sage pesto mixture. Test with meat thermometer to determine if done, looking for 165 degrees.

Shopping List
4 chicken breasts with skin
fresh chives
fresh thyme
sage pesto
Dijon mustard
fresh lemon juice
extra virgin olive oil
lemon rind
4 fresh sprigs of rosemary

 


Cheesy Rosemary French Bread
Serves 4

1 cup shredded cheddar cheese
1/2 cup soft butter or margarine
1/4 cup minced fresh parsley
1 minced garlic clove
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon diced rosemary
1 loaf French bread

Slice the bread into generous 1 inch thick slices. Blend together butter, parsley, garlic clove, garlic powder, paprika, and rosemary and spread over each slice, then top with shredded cheddar cheese. Place on foil, then cover completely and grill on medium heat for about 15 minutes or until heated through and cheese is melted and bubbling. Remove and serve warm!

Shopping List
Shredded cheddar cheese
Soft butter or margarine
Fresh parsley
Garlic clove
Garlic powder
Paprika
Rosemary
1 loaf French bread


Summer Peach Salad
Serves 4

3 fresh peaches, pitted and quartered
2 tablespoons vegetable oil
1 head of torn romaine lettuce
1/2 cup coarsely chopped whole cashews
4 slices bacon, cooked and coarsely crumbled
1/2 cup Blue Cheese dressing

Preheat grill to medium-high heat and brush the peaches with oil. Place on cleaned and oiled grill grates. Grill 3 to 4 min on each side or just until tender and heated through. Cool slightly.

Cut each peach piece in half. Cover platter with lettuce, top with peaches, nuts and bacon, then drizzle with dressing.

Shopping List
Peaches
Vegetable oil
Romaine lettuce
Whole cashews
Bacon
Blue Cheese Dressing


Grilled Watermelon Slices with Lemon Agave Syrup
Serves 4

12 slices watermelon
Some organic agave for brushing watermelon slices
2 Lemons juiced
1/2 of a lemon zested
3 tablespoons organic agave
1 tablespoon water
One shake of cayenne pepper
Dash of salt

Preheat grill to medium high and make sure grill grates are cleaned and oiled. Cut watermelon into 1-inch thick slices. Brush each side lightly with some agave and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with the lemon agave syrup made from blending together the lemon juice, lemon zest, agave, water, cayenne pepper, and salt. For extra kick, substitute a dash of jalapeno juice for cayenne!

Shopping List
Several slices watermelon
2 Lemons
Organic agave
Water
Cayenne pepper
Salt

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