2 and ½ tsp Italian seasoning (plus more for topping, as desired)
4 boneless skinless chicken breasts
a few drizzles of EVOO
4 slices of fresh mozzarella cheese
fresh basil leaves
a sprinkling of fresh/chopped parsley
salt and pepper to taste
WHAT YOU NEED (for balsamic vinaigrette)
¼ cup balsamic vinegar
2 garlic cloves (minced)
1 tbsp finely diced shallots (*optional)
1 tbsp Dijon mustard
1 tbsp Italian seasoning
1 tbsp honey (use less if desired)
¼ tsp black pepper
½ tsp salt
½ cup EVOO
In a sealable plastic bag (or equivalent) combine salad dressing, poultry seasoning and Italian seasoning. Seal and move contents of bag around to combine.
Add chicken to bag, re-seal, and move chicken around bag to thoroughly mix/coat. Refrigerate chicken for at least 1 hour- up to 3.
Once time is up for chicken pre-heat oven to 450 degrees. Then remove chicken from bag and discard any excess marinade.
Next, in an oven-safe skillet, heat a few drizzles of olive oil over in pan over medium heat. Place chicken in pan and begin to cook allowing chicken to lightly brown on each side (flip once you have achieved a nice browning on first side). *You are not trying to cook chicken thoroughly at this point, just getting the outsides seared and browned.
Once chicken is nice and browned, drain excess oil from pan- then place in oven and bake for approx. 15 minutes (may need longer- just keep checking it!) until fully cooked.
While chicken is baking, make balsamic vinaigrette. To make vinaigrette: place all vinaigrette ingredients into a mason jar with lid. Seal and shake vigorously for 30 seconds or more, until very well-combined. Set aside.
Remove pan from oven, top each piece of chicken with a slice of mozzarella cheese and 1- 2 pieces of tomato (place excess tomato slices in pan to warm a bit). Return to oven until cheese is melty.
Remove pan from oven again. Top chicken with balsamic vinaigrette and fresh basil leaves, as desired. Sprinkle with additional Italian seasoning and/or freshly chopped parsley if desired. Season with salt and pepper as needed.
Serve immediately or portion out for meals throughout the week. Just reheat when ready to eat and enjoy. Yum!
6 Sinfully Sweet Campari Tomatoes® cut into ¼" slices
1 cup balsamic vinegar
2 tbsp. olive oil
4 yellow peaches cut into ¼" slices (see note below)
12 oz. fresh mozzarella cut into ¼" slices
1 cup fresh basil leaves
Kosher salt and freshly ground pepper
Place the balsamic in a small sauce pan and bring to a boil then reduce heat slightly and simmer for 12 to 15 minutes, or until reduced in half and slightly thickened. It will coat the back of a spoon once ready. Set aside.
Turn your grill to medium-high heat.
Brush oil on both sides of the peach slices and then place on the grill over direct heat. Cook for about 4 minutes per side, or until grill marks begin to appear. Remove from grill.
Arrange the salad by starting with a tomato slice on a platter, then place a grilled peach across half of the tomato, then placing a mozzarella slice over half of the peach, then placing a basil leaf over the mozzarella. Repeat until the platter is full and you have used all the ingredients.
Drizzle the balsamic reduction over the top and serve at once.
To slice the peaches, use a sharp knife and carefully slice one side of the peach off, about 1/4″ thick. Moving inwards, cut another slice. Once you reach the pit, turn the peach around and cut slices in the same manner. Save the peach that is left around the pit for another use (or a quick snack).
We find that using a quality balsamic produces the best tasting reduction. The reduced balsamic will stay in a container with a lid in the refrigerator for up to 2 weeks.
Slice Sinfully Sweet Campari® tomatoes in half and place on a parchment lined baking sheet along with the poblano pepper, the onion, and garlic.
Drizzle with oil and season with salt, pepper, cumin, and oregano.
Roast for 20-25 minutes until caramelized slightly and then remove seeds from pepper.
After roasting place in a large pot and add chicken stock and lime juice. Use an immersion blender to blend until smooth. Strain with a fine mesh strainer to achieve a smooth consistency if desired and then bring to a simmer for another 5-10 minutes.
¼ cup olive spread or tapenade (purchased or homemade Kalamata Olive Spread)
4 artisan hoagies (or 8 pieces of bread)
Basil leaves, for the garnish (optional)
Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
Cut the eggplant into ½-inch thick slices. Brush each side with olive oil. Sprinkle the tops with kosher salt and fresh ground pepper. Grill for 10 to 20 minutes (depending on the grill), turning halfway through until tender and grill marks form. (Alternatively, you can use a grill pan on the stovetop: heat the pan and grill the eggplant slices until they are tender and grill marks form. Or, you can bake it using this method.)
If desired, toast the bread in the remaining minutes on the grill.
Meanwhile, thinly slice the tomatoes. Tear the mozzarella into pieces.
Assemble the sandwiches: Spread pesto on the cut side of one piece of bread, and olive spread on the cut side of the other bread. Place grilled eggplant on the bread, and top with mozzarella, sliced tomatoes, and basil, if using. Top with the other bread slice. If desired, wrap in aluminum foil to help contain the mess when eating!
Make ahead: The sandwiches can be made a few hours in advance for picnics. If doing so, you may want to slice the tomatoes and let them sit on a cutting board for several minutes to drain excess liquid.
Toss tomatoes with oil, salt and pepper. Set aside.
Unroll puff pastry on baking sheet lined with parchment paper and cut into 9 squares. Roll in edges of puff pastry slightly to create a frame. Top each square with 1 tsp. pesto, feta and a tomato slice.
Using a sharp serrated knife, thinly slice the tomatoes. Salt them and place them on a cutting board. After a few minutes, transfer them to a paper towel and place another paper towel on top to remove as much liquid as possible. Wash and dry the sage leaves.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk together the eggs, then stir in the milk and olive oil.
When the oven is preheated, place the butter in a 9 x 13” pan and place the pan in the oven for a few minutes to melt the butter. Once the butter has melted, brush it over the entire pan. Arrange tomatoes and sage leaves on the bottom of the pan (ours fit 6 rows of 4 tomatoes; make sure to place the sage leaves upside down).
Pour the wet ingredients into the dry ingredients and stir until just combined. As carefully as possible, slowly pour the batter over the tomatoes and sage leaves, making sure not to move the rows of tomatoes. Smooth out the top with a spatula.
Place the pan in the oven and bake about 30 minutes, until the sides are browned (if your oven is uneven, at 15 minutes, rotate the pan for even baking). Remove from the oven and run a sharp knife around the edges, then carefully invert it onto a baking sheet. Top with a thin layer of finely grated Parmesan cheese and broil on high for 3 to 4 minutes until crisp.
Cut into pieces and serve warm (or at room temperature). To store, wrap the remaining pieces in aluminum foil and store refrigerated or frozen. Prior to serving, reheat in a 350F oven until warmed through and crisp (the bread becomes very dry when cold, so reheating for a few minutes in the oven is preferable.)
1 day-old baguette or country loaf (about 10-12 ounces), cut into 1-inch cubes (about 10 cups)
8 ounces of grated Gruyere or Fontina cheese (about 2 ½ cups)
Prep the vegetables: Stem the tomatoes and cut into eighths. Thinly slice the white and green part of the leek into half moons to yield 1 cup. Cut off the ends of the asparagus spears and cut into 1-inch pieces to yield about 2 ½ cups.
Cook the vegetables: Melt the butter in a large skillet over medium heat and add the leeks. Season them with ½ teaspoon each of salt and pepper and stir frequently until the leeks soften and are beginning to brown, 3 to 5 minutes. Turn up the heat to medium high and add the asparagus. Stir to combine and then let sit undisturbed for 1 to 2 minutes to encourage browning. Stir and then let sit for another 1 to 2 minutes until both the asparagus and leeks are browned in places. Take skillet off the heat and stir in the tomatoes.
Make the custard: Beat the eggs in a bowl or large pitcher and whisk in the milk and ½ teaspoon each of salt and pepper.
Assemble the strata: Butter a 9x13-inch baking dish. Spread half the bread in a single layer on the bottom of the dish. Top with an even layer of half of the vegetables, half of the custard, and then half of the cheese. Repeat with the remaining bread, vegetables, custard, and cheese. Cover with plastic wrap and press down on the bread to make sure it is submerged in the custard. Refrigerate for at least four hours and up to a day before baking.
Bake the strata: Take the strata out of the fridge and preheat the oven to 350F. Take the plastic off the strata and bake until the custard is set, 45-55 minutes. Don’t worry if the middle is not quite set if the rest of the strata is firm. It will set as it cools. If, however, the custard is not set after 55 minutes and the top is browning, cover loosely with foil and bake until it sets, checking every 5 minutes. When ready, take out of the oven and let it rest for 10 minutes and then cut into squares and serve.
On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.
Preheat oven to 425°F. Cut campari tomatoes in half and divide between two rimmed baking pans. Drizzle campari tomatoes with oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Use hands to toss until all campari tomatoes are coated in oil, then turn them so cut sides are facing down. Transfer pans to oven and bake 45 minutes or until campari tomatoes are very soft and tomato skins are shriveled. Remove from oven; let stand 5 minutes.
Carefully pull skins off tomatoes and discard. Transfer campari tomatoes and any accumulated juices to blender. Add water, Worcestershire sauce, dill, lemon juice, horseradish, celery seeds, lime juice, sriracha, paprika, and remaining ½ teaspoon salt and 1 teaspoon pepper. Blend until smooth. If mixture is too thick, add additional water 1 tablespoon at a time until desired consistency is achieved. Taste mixture and adjust seasonings and spices to suit your taste. Transfer mixture to covered container or jar and refrigerate until chilled, or up to 5 days.
Fill 8 pint glasses with ice. Add 2 ounces vodka to each glass; top with Bloody Mary mix. Stir well and serve with desired garnishes.