Peach and Arugula Salad with Blue Cheese

by Hilary Gauntt on July 21, 2017

Oh those gorgeous juicy peaches are back, and this is my new favorite way to use them. The recipe came from (of all places) Parade Magazine. Perfect for a night when you already have the barbeque fired up, as you grill the peach slices for about a minute before tossing with arugula, red onion, blue cheese and nuts. A simple balsamic dressing is perfect with this.

The recipe offers options…spinach instead of arugula, goat cheese or feta instead of blue, walnuts, almonds or pecans for the hazelnuts. I have made this twice, both times with feta and almonds. Use what you have on hand; its all good.

1 Tbs. balsamic vinegar

3 Tbs. extra virgin olive oil

Salt and pepper

2 peaches

5 ounces (about 8 cups) baby arugula

1/2 cup thinly sliced red onion

1 ounce blue cheese

1/4 chopped toasted hazelnuts

Preheat grill to high (or use a grill pan). In a large serving bowl, whisk together the olive oil, vinegar, salt and pepper to taste; set aside. Halve and pit the 2 peaches; cut each into 6 wedges. Brush wedges with oil; grill 30 seconds on each side. Add the arugula and red onion to the dressing in the bowl; toss gently to coat. Arrange peach slices on top. Garnish with the blue cheese and chopped toasted nuts. Serves 4.

peach salad

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There are a million stuffed zucchini recipes out there, with fillings of everything from sausage to nuts. This simple vegetable side dish is my favorite with its simple stuffing of garlic, parsley, basil, Parmesan and panko breadcrumbs; a perfect accompaniment to most any main dish. And because it’s Ina Garten, she has figured out the best two step way to roast it so the zucchini keeps its shape and firmness; which I find perfect. She says to serve it hot out of the oven or at room temperature as part of a buffet. Also you can prepare the zucchini and the crumb mixture separately and refrigerate for up to a day. Roast before serving.

6 medium zucchini (2 1/2 to 3 pounds total)

Kosher salt and freshly ground black pepper

1 Tbs. minced garlic (3 cloves)

2 Tbs. minced fresh parsley leaves

2 Tbs. julienned fresh basil leaves

1/2 cup freshly grated Italian Parmesan cheese

3/4 cup panko (Japanese bread flakes)

Preheat the oven to 425 degrees. Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.

Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature. Serves 6 to 8.
Note: I like this also with pasta as an alternative to salad; the breadcrumbs add some crunch. Served this last night with linguini and clam sauce and it was a perfect match!

inas zucchini

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This is just a great combination of ingredients tossed with a lemony dressing. It looks like more work than it is, and provides you with a complete meal and a beautiful presentation. You create a paste of garlic, dill and lemon to rub on the pork. After searing the tenderloin in a hot pan you toss in the tomatoes and place the pan in the oven to complete the cooking. Meanwhile you create a wonderful salad of farro, arugula, peas, and feta cheese combined with a lemon vinaigrette. Then slice the pork and serve alongside the salad. I will make the farro salad again just by itself as it was that delicious! By the time we ate this it was all room temperature, which was just fine on a hot summer evening.

2 garlic cloves, finely chopped

5 Tbs. coarsely chopped dill, divided

2 Tbs. finely grated lemon zest, divided

3 Tbs. fresh lemon juice, divided

6 Tbs. olive oil, divided

2 1/2 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

1 (1 1/2 -pound) pork tenderloin

1 pint cherry tomatoes

3 cups (loosely packed) arugula (about 3 ounces)

2 cups cooked whole farro

3/4 cup frozen peas, thawed (about 4 ounces)

1/2 cup (loosely packed) crumbled feta (about 2 ounces)

Flaky sea salt (optional)

Preheat the oven to 425 degrees. Mix garlic, 2 Tbs. dill, 1 Tbs. lemon zest, 1 Tbs. lemon juice, 1 Tbs. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.

Heat 1 Tbs. oil in a large ovenproof skillet over medium-high heat. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145 degrees and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbs. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta and remaining 3 Tbs. dill and 1 Tbs. lemon zest; toss well to combine (arugula will wilt slightly when dressed.) Gently fold in roasted tomatoes.

Slice pork and transfer to a platter; season with sea salt,if using. Serve with farro salad alongside. Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking. Serves 4.

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Grilled Honey Lime Cilantro Chicken

by Hilary Gauntt on June 30, 2017

So glad I found this recipe just in time for Fourth of July! The marinade really permeates the chicken, and the flavor is incredible. The skinless, boneless pieces cook quickly, and stay tender and juicy (I’ve only tried it with thighs so far). Really wished I had cooked more so there would be some left for lunch today. Thank you to The Recipe Critic blog for this keeper.

2 pounds boneless, skinless chicken breasts, or thighs

1/4 cup lime juice

1/2 cup honey

2 Tbs. soy sauce

1 Tbs. olive oil

2 garlic cloves, minced

1/2 cup cilantro, finely chopped

1/2 tsp. salt

1/4 tsp. pepper

Put chicken in a ziplock bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinate for 3 hours or overnight.

Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink. Serves 3-4.

another chicken

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Kale Orange Salad

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Chef Acheson’s Corn, Tomato and Basil Salad

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Cod with Garlicky Tomatoes and Potatoes

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