Bruschetta Chicken

Summer is officially on the way and with it comes tomato season! We love to grow our own tomatoes and pick them up from the farmers market. You can not beat the taste of a fresh, seasonal tomato. We wanted to fancy up a simple chicken recipe and opted to made a “bruschetta” style grilled chicken for summer. The tomato, basil, and caper topping is perfectly refreshing on chicken and a great entrée for any cookout this summer. The recipe is light and simple, but bursting with flavor. For easy entertaining, you can make the bruschetta mix a few hours ahead of time and store it in the refrigerator. We prefer the mix to be closer to room temperature so pull it out of the fridge about 30 minutes before you plan to serve the chicken.

Bruschetta Chicken

  • Servings: 4
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  A great chicken entrée for a summer cookout. The tomato, caper, and basil “bruschetta” topping is the perfect accompaniment to grilled chicken and a night on the patio.

Ingredients

  • 3 large chicken breasts
  • 1/4 cup olive oil
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 large tomatoes on the vine, diced
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 2 tbs capers, drained
  • 1/3 cup lightly packed basil, chopped
  • 1/4 cup olive oil
  • 2 tbs balsamic glaze
  • salt and pepper to taste

Directions

  1. Preheat the grill to medium-high heat (about 400 degrees).
  2. Mix the 1/4 cup olive oil, garlic powder, paprika, salt, and pepper together in a small mixing bowl. Drizzle the mixture over the chicken breasts and toss well to coat. Grill the chicken for 7-8 minutes per side, or about 15 minutes total. The juices of the chicken should run clear and the chicken should have an internal temp of 165 degrees. Gently tent the chicken with foil after it has come off the grill and let is rest for 5 minutes before slicing.
  3. While the chicken is cooking, make the bruschetta topping. Dice the tomatoes and rid them of as much of their seeds as possible. Put them in a medium mixing bowl along with the remaining bruschetta ingredients (red onion – balsamic glaze). Use a spoon to gently toss to combine all of the ingredients. Season to taste with salt and pepper and set aside until the chicken has finished resting.
  4. After the chicken has finished resting, slice it into 1/2 inch thick slices. Serve the sliced chicken on a platter and generously top with the bruschetta mix. Serve immediately.


Baked Gnocchi with Peas, Mint, & Ricotta

If you are a Trader Joe’s fan, you know that their cauliflower gnocchi has a cult-like following. The gnocchi tastes light and fluffy and is a healthy alternative compared to the potato original. The one problem that we have with the gnocchi is that they are nearly impossible to cook correctly. They go from cooked to mush in just a few seconds, so if we are boiling them or cooking them on the stove top, there is just about a minute to nail the timing of the recipe so that it all turns out perfectly. We are not into these stressful cooking scenarios, and tried to make these gnocchi in an alternative way so that there is more wiggle room for the recipe to be successful. By roasting them in the oven with some olive oil, they get a crispy exterior while still maintaining their fluffy texture inside. We tossed them in a brown butter sauce and topped them with fresh peas, mint, and lots of lemon. To take this dish over the top, we have added a dollop of whipped ricotta to the bottom of the serving dish. It provides the perfect salty and creamy punch and helps meld all of the ingredients together.

Baked Gnocchi with Peas, Mint, & Ricotta



An exciting vegetarian entree for summer. We love the combination of the crispy gnocchi, snappy fresh peas, and fluffy whipped ricotta.

Ingredients

  • 1 package frozen cauliflower gnocchi
  • 2 tbs butter
  • 1 clove garlic, minced
  • juice and zest from 1 lemon
  • pinch of chili flakes
  • 1 cup fresh peas
  • 1/4 cup lightly packed mint leaves, stems removed and minced
  • 1 cup whole milk ricotta cheese
  • salt and pepper to taste

Directions

  1. Preheat the oven to 425 degrees. Spray a cooking sheet well with cooking spray and lay the frozen gnocchi in a single layer on the cookie sheet and season them with salt and pepper. If there are pieces that are frozen together, do your best to separate them. Bake in the oven for 25 minutes, removing after 15 minutes into cooking to flip the gnocchi before placing back in the oven .
  2. Make the whipped ricotta. Put the ricotta into a medium-sized mixing bowl. Use a hand mixer on medium-high speed to whip the ricotta until it is light and fluffy. about 3 minutes. If you continue to whip it and it isn’t changing texture, add a teaspoon or two of water at a time until it is light and airy and has very few lumps in it. Set aside.
  3. Make the brown butter sauce. Heat a large saute pan over medium heat. It is very important to brown the butter slowly – if you try to do this over high heat you’re likely to burn it. Cook the butter for about 7 minutes, stirring regularly, until the butter is light golden brown. It is ready when it starts to smell nutty. Remove the butter from the heat until you are ready to finish the dish (the gnocchi should have about 5 minutes left of the 25 minutes).
  4. To finish the dish, bring the pan with the butter back onto medium heat. Add the garlic, lemon zest and juice, pinch of chili flakes, peas, and mint to the butter. Cook for another 3-4 minutes, or until the peas are slightly tender. Season the peas with salt and pepper to taste. When the gnocchi comes out of the oven, add it to the brown butter and pea mixture and toss everything well to coat.
  5. Use a spoon to put a big dollop of whipped ricotta onto each of two bowls. Add the gnocchi and pea mixture to each of the bowls and garnish with additional fresh mint leaves, if desired.


Broccoli & Chicken Open Faced Sandwiches

Kidd grew up eating open faced subs that his dad would cook and has fond memories particularly of a chicken and broccoli sandwich. We spent time in the kitchen trying to recreate the nostalgia, and have landed on this open faced broccoli and chicken sandwich with Swiss cheese and balsamic glaze. The sandwich is packed with sneaky flavor from the spices in the sautéed broccoli. The balsamic glaze adds a tangy sweetness that ties all of the ingredients together. The result is the perfect lunch or dinner for the entire family. You can even recreate this on a baguette for a delicious appetizer.

Broccoli & Chicken Open Faced Sandwiches

  • Servings: 2 entrée servings
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An open faced sandwich recipe that reminds Kidd of his dad’s cooking growing up!

Ingredients

  • 1 lb boneless, skinless chicken breasts cut into strips
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbs olive oil, divided
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 cups broccoli rabe
  • 1 tbs onion powder
  • 1 tsp chili flakes
  • 1 ciabatta or hogey style sandwich roll
  • 2 slices of swiss cheese
  • 2 tbs balsamic glaze

Directions

  1. Cook the chicken. Sprinkle the salt and pepper over the chicken strips. In a skillet over medium heat, heat 2 tbs of olive oil. Add the chicken breasts and cook for 2-3 minutes on one side. Add the balsamic vinegar and flip the chicken. Cook until the chicken is cooked completely through. Set aside to cool.
  2. Using the same pan (no need to clean it out) add the remaining olive oil (2 tbs). Once heated, add the garlic and sauté for 1-2 minutes so the garlic becomes fragrant. Add the broccoli rabe and lower the heat to low. Cook for 5 minutes until the broccoli wilts and becomes tender. Add the onion powder and chili flakes. Season with salt and pepper to taste and set aside.
  3. Slice the sandwich roll or bread of choice in half lengthwise. You want to have the bread sliced thick so that it will hold up the weight of the ingredients. Toast the bread in a toaster or oven until it is lightly toasted on each side.
  4. Add a slice of swiss cheese to the bottom of each piece of bread. Melt in the oven or microwave until the cheese is nice and bubbly. Drizzle the balsamic glaze over the cheese. Top the sandwich with the chicken and broccoli. Serve immediately.


Watermelon Wedge

One of our favorite things to make in the summer is watermelon paired with unexpected ingredients. Last summer we shared a recipe for a Mexican-inspired spicy watermelon salad and recently we made watermelon and halloumi kabobs that we are still dreaming about. To keep the trend going and push the envelope a little, we took everything that we love about a wedge salad and transferred it on top of watermelon. It sounds insane, but it really works! When we think about a traditional wedge, the thing we like least about it is the iceberg lettuce. Other than satisfying the physical “wedge” component, iceberg lettuce is pretty flavorless. The watermelon adds a crunchier texture and the sweetness from the fruit actually makes the savory ingredients like bacon and blue cheese stand out more. If you have seen the “mustard and watermelon challenge” on TikTok lately, you know that a lot of people find the combo pretty awesome. Our homemade balsamic vinaigrette (made with Dijon mustard) ties it all together for a deliciously flavorful combination we will be making all summer long.

Watermelon Wedge

  • Servings: 8 wedges
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Everything we love about a wedge salad, with a watermelon twist!

Ingredients for the Wedges

  • 1 large watermelon (you will only use about 1/2)
  • 4 slices thick cut bacon
  • 1/2 cup cherry tomatoes, halved or quartered if they are large
  • 1/2 cup blue cheese crumbles
  • 3 scallions, stems trimmed and sliced

Ingredients for the Dressing

  • ⅓ cup olive oil
  • 1 tbs dijon mustard
  • 1 tbs balsamic glaze
  • 1 clove garlic
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees. Lay foil onto a cookie sheet and place the bacon onto the cookie sheet in an even layer. Cook the bacon for 10-15 minutes, or until it is crispy. Remove the bacon from the cookie sheet and place onto a paper towel to dry and soak up the extra fat. Set aside until ready to use.
  2. Make the dressing. Combine the dressing ingredients in a small blender. Blend until smooth. Season to taste with salt and pepper and set aside.
  3. Cut the watermelon horizontally into two, two inch thick discs. Set the rest aside for another time and cut each of the thick discs into four pizza slices, making 8 slices total. If the watermelon is particularly juicy, set the watermelon on a kitchen towel before getting ready to serve.
  4. Assemble the wedges. Place each of the 8 wedges onto a serving platter. Dice the bacon and add the bacon, scallions, and tomatoes to the top of each piece of watermelon. Drizzle with the balsamic dressing and serve immediately.


Pea, Prosciutto, & Burrata Salad

In an effort to keep fresh peas from spring into our summer menu planning, we set out to create a recipe with peas and some decadent ingredients to make a recipe that would be rich and satisfying, but also healthy. We love a hearty salad in the summer as an entrée, but to feel like a main dish it needs to have some umph to it. Insert burrata and prosciutto, which we are convinced make every recipe better than it started. We love this salad because is has something for everyone. It is peppery from the arugula, salty and smoky from the prosciutto, has that creamy deliciousness from the burrata, and the snappy crunch of fresh peas. We are still obsessed with the light lemon vinaigrette that we used for our Watermelon & Halloumi Kabobs, and we have made a variation of that again for this recipe. The citrus from the lemon helps break up all of the rich ingredients in the salad and the mint is an unexpected fresh surprise we cannot get enough of.

Pea, Prosciutto, & Burrata Salad

  • Servings: 2 entrée servings
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A summer entrée salad with a little something for everyone. We love the unexpected flavor combination of the peas, mint, and prosciutto. Your dinner guests will be begging for more!

Ingredients

  • 1 cup fresh peas
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 6 cups lightly packed arugula
  • 4 oz thinly sliced prosciutto
  • 1 ball fresh burrata cheese
  • 1/2 cup lightly packed fresh mint leaves
  • 1/3 cup olive oil
  • 1 lemon, zest and juice
  • small pinch of red chili flakes
  • salt and pepper to taste

Directions

  1. Make the dressing. Whisk together the 1/3 cup olive oil, lemon zest, lemon juice, and chili flakes together in a small bowl. Season to taste with salt and pepper and set aside.
  2. Cook the peas. Heat a medium sauté pan over medium heat. Add the 1 tsp olive oil and garlic to the pan. Sauté for 2 minutes, or until the garlic becomes fragrant. Add the fresh peas and cook another 2-3 minutes. Remove the pan from the heat.
  3. Assemble the salad. Lay the arugula on a medium serving platter. Divide the peas into small piles over the arugula. Tear the prosciutto into large, bite-sized pieces and put on the arugula as well. Drain the burrata from its packaging and gently pat dry with a kitchen towel. Break the burrata into large segments and place on the salad. Add the fresh mint leaves to the salad and drizzle with the dressing over top. Season with salt and pepper (the burrata in particular!) and serve immediately.


BBQ Chicken Pizza

One of our favorite items to make in the summer is grilled pizza. We love how easy it is to buy a pre-made dough at the store and get creative with toppings of our choice. This week, we were craving BBQ chicken and decided to make a BBQ chicken pizza. This pizza turned out to be hearty, flavorful and the perfect dish to serve with a fresh salad. If you don’t have a grill, no problem. We have included instructions for making this pizza in the oven. We can’t wait to share all of the pizza recipes that we come up with the summer and hope to hear from you with your favorite topping ideas as well.

BBQ Chicken Pizza

  • Servings: 1 medium pizza
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A bold, flavorful pizza that is a perfect appetizer or entrée on a warm summer night.

Ingredients

  • 1 lb package pre-made pizza dough
  • 1 cup flour
  • 1 medium white onion, thinly sliced
  • 1/4 cup olive oil, divided
  • 1 lb boneless, skinless chicken breasts diced into cubes
  • 1 cup of your favorite BBQ sauce, divided
  • 2 cups mozzarella cheese
  • 1/4 red onion, thinly sliced
  • 1 bunch cilantro
  • red pepper flakes (optional)

Directions

  1. Take the pizza dough out of the refrigerator to come to room temperature. If you are going to bake the pizza in an oven, pre-heat the oven to 400 degrees and put your pizza pan inside the oven while it pre-heats.
  2. In a medium sized pan, heat 2 tbs of the olive oil over low heat. Add the white onion. The goal is to caramelize the onions so you want to make sure that you are cooking these low and slow. Stir frequently but the let the onions slowly caramelize for at least 20 minutes. Remove the onions from the heat and set aside.
  3. Using the same pan (no need to clean in out) add the remaining olive oil – approx. 1 tbs – over medium heat. Add the chicken breasts and sauté for 5 minutes. Add 1/2 cup of the BBQ sauce and stir until the chicken is completely coated. Continue sautéing the chicken for an additional 2-3 minutes or until the chicken breast pieces are completely cooked through. Remove from the heat and set aside.
  4. If you are using a grill, preheat the grill to high (approximately 500 degrees).
  5. Toss a light coating of flour on your countertop. Using a rolling pin and some of the flour, roll out the dough into a pizza shape. You do not need to use all of the flour. Use it as needed if the dough is getting sticky.
  6. Place the pizza dough on the hot pan (for oven) or directly on the grill for 3-4 minutes to get the pizza dough crispy on one side. Remove the pizza dough and place is cooked side down on a tray.
  7. Add the pizza toppings. Paint the pizza with the remaining BBQ sauce. Evenly distribute the caramelized onions, BBQ chicken and mozzarella cheese on the pizza. Place the pizza back in the oven or on the grill for 5-7 minutes until the dough is completely cooked through and the cheese is melted.
  8. Sprinkle the cilantro, red onion and red chili flakes (if using) on top of the pizza. Serve immediately.


Clams with Fennel & Chorizo

For as much as we love to cook, seafood is one of the types of food that we don’t cook a lot of at home. It’s sort of an odd observation because we LOVE seafood. Calli will host an annual lobster dinner every summer for her birthday, but if we aren’t splurging on lobsters and want something special, we usually go with clams. We love a good clams and linguini situation, but to mix things up and add a little something unexpected we have chosen to make this recipe for clams with fennel and chorizo. What we love about this dish is the mix of flavors- you get some smoke and spice from the chorizo, that sort of indescribable fresh licorice (ish) taste from the fennel, and of course the briny salty flavor from the clams. We have used littleneck clams for this recipe, but your favorite variety will work great in this dish.

Clams with Fennel & Chorizo

  • Servings: 2
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  We love the mix of flavors the chorizo and fennel add to fresh clams. We love this recipe for a nice summer dinner with lots of crusty bread to soak up all the sauce at the bottom of the bowl.

Ingredients

  • 2 dozen littleneck clams, scrubbed clean with a brush and rinsed under water
  • 8 oz chorizo
  • 2 tbs olive oil
  • 1 large bulb fennel, stem removed and thinly sliced (reserve the fronds for garnish)
  • 1/2 yellow onion, thinly sliced
  • 3 cloves garlic, sliced
  • pinch of chili flakes
  • 2/3 cup dry white wine
  • 1 cup seafood or vegetable stock
  • salt and pepper to taste

Directions

  1. Put the clams into a large bowl with ice water. Let the clams sit in the ice water for 30 minutes while you prepare the rest of the recipe.
  2. Half way into the clams soaking, heat a large saute pan over medium heat. Add the olive oil and chorizo to the pan and cook for 3-4 minutes, or until the chorizo is starting to crisp up and the oil in the pan is starting to turn the color of the chorizo. Add the fennel and onion to the pan, cooking for another 3-4 minutes, or until they both have started to soften. Add the garlic and red chili flakes, cooking another 2 minutes or so, or until the garlic is fragrant.
  3. Add the white wine and stock to the pan. Stir everything well to combine. Drain the clams from the ice water (rinsing again if necessary to make sure they are free from dirt) and add the clams to the pan. Cover the clams and cook over medium-high heat for about 4 minutes, or until the clams have opened up. Toss everything gently with a ladle so that the clams get some of the fennel and chorizo broth in the shells.
  4. Divide the clams and broth amongst two large bowls. Top with fennel fronds if desired and serve with crusty bread for dipping.


Prosciutto Wrapped Veggie Bundles

When Jamie first made this dish and sent it to Calli for her thoughts, Calli’s first response was that they “look beautifully bougie”. She is not wrong. Even our chosen title for this recipe is so extra, but we just love this recipe too much not to post it. There are a bazillion versions of this recipe on the internet, most of which use asparagus as the only vegetable wrapped in prosciutto. We wanted to take that basic idea and step it up a notch for something a little more interesting. Jamie found the cutest baby cauliflower at Trader Joe’s and knew that would add some desired texture to the dish, but the sky is the limit for how you can make these your own. The most important step in preparing these bundles is that all of the vegetables are roughly the same thickness- that way everything cooks at the same time in the oven and nothing is under or overcooked.

Prosciutto Wrapped Veggie Bundles

  • Servings: 8 bundles
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  The bougiest of vegetable side dishes that are perfect for a bridal shower, girls lunch, or any other event that you’re feeling a little extra.

Ingredients

  • 8 slices prosciutto (they should be thin but not transparently thin)
  • 32 stalks of asparagus, the bottom 1/3 trimmed away
  • 16 pieces of baby cauliflower or broccoli rabe, with the stems intact
  • 16 green onions, stems trimmed on both sides
  • 3 tbs olive oil
  • a pinch of red chili flakes
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Trim all of the vegetables and lay them in a single layer on a large cookie sheet. Drizzle the olive oil, chili flakes, salt, and pepper over the vegetables and gently toss to coat.
  3. Lay a single piece of prosciutto onto a flat surface. In the middle of the prosciutto, lay 4 stalks of asparagus, 2 baby cauliflower stems, and 2 green onions. Tightly wrap the prosciutto around the vegetables, making sure the veggies stick out on either end of the prosciutto so the bundle stays together. Lay the bundle seam-side down on a cookie sheet. Repeat for the remaining bundles.
  4. Bake the bundles for 12-15 minutes, or until the vegetables are crispy on the edges and cooked through in the center. Serve immediately.


Sesame Ginger Salmon

This recipe is one of our favorites for an easy, weeknight dinner option. “Bowls” are a great way to mix and match what we have in the kitchen to form a complete dinner. The centerpiece of this bowl is the salmon – it is salty, spicy, and exploding with fresh Asian flavors. Marinating the salmon is key to getting great results- it really needs at least 30 minutes, ideally one hour, in the refrigerator to absorb all of those flavors. You can serve it bowl style as we have in the photo below or with rice and sautéed veggies for a balanced dinner.

Sesame Ginger Salmon

  • Servings: 2
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An easy, excellent marinated salmon recipe with an Asian twist. We love to serve this as a bowl with rice, salad mix, edamame, and cucumbers. If you are serving it with salad, remove a couple of tablespoons of the marinade before the salmon goes into the bag to use for dressing.

Ingredients

  • 1 lb salmon, cut into two pieces
  • 2 tbs soy sauce
  • 1 tbs sriracha
  • 1 tbs rice vinegar
  • 1 tbs sesame oil
  • 2 tsp fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • sesame seeds, for garnish
  • chopped scallions, for garnish

Directions

  1. Prepare the marinade. Combine the marinade ingredients (soy sauce through garlic) in a large ziplock bag. Close the bag and shake everything well to combine. Put the salmon in the bag, skin side up, and marinate for at least 30 minutes, up to 1 hour in the refrigerator.
  2. After the salmon has marinated, preheat the oven to 400 degrees. Lay the salmon skin side down on a cookie sheet that is covered with foil. Cook the salmon for 12-15 minutes depending on how you like your salmon cooked. Serve with rice, sautéed vegetables, or any of your other favorite accompaniments.


Elote Pasta Salad

Elote (Mexican street corn) is one of our absolute favorite side dishes to have during the summer. We have yet to find anyone that doesn’t like it and will find an excuse to squeeze it into any dinner menu that we plan. To change things up for our Memorial Day menu, we wanted to take everything that we love about elote and transform those flavors into a pasta salad to serve a bigger crowd. This recipe is the real deal. It’s cheesy, spicy, and has that hint of lime that makes it taste refreshing as well. We are obsessed with this recipe and hope it finds a way to your picnic tables this summer. If you’re already cooking on the grill, we encourage you the char the corn on there while you cook for a smoky flavor that can’t be beat.

Elote Pasta Salad

  • Servings: 8-10
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Everything we love about Mexican street corn folded into a warm delicious pasta salad. Bring on the summer barbecues!

Ingredients

  • 1 lb spiral pasta (we used fusili)
  • 4 ears fresh corn, shucked
  • 2 tbs olive oil
  • 1 8 oz package queso fresco
  • juice from 2 limes
  • 2 tsp paprika
  • 2 tsp Tajin
  • 1/2 cup packed cilantro, finely chopped
  • salt and pepper to taste

Directions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain the pasta and immediately put it back into the pot it was cooked in.
  2. While the water is coming to a boil, heat your oven broiler to high (if you are already cooking on the grill, feel free to do this step on the grill). Brush the ears of corn with the olive oil and be sure to coat on all sides. Put the corn onto a cookie sheet and broil until lightly charred. Rotate the corn as necessary so that most of the sides have a light char. Remove from the oven and set aside to cool.
  3. Once the pasta has finished cooking and it back in the pot, immediately crumble the queso fresco into the hot pasta and toss everything well to coat. The cheese will start to melt and make a light sauce for the pasta. Use a knife to remove the corn from the cobs and add the corn, lime juice, paprika, Tajin, and cilantro into the pot. Toss well to coat. Season to taste with salt and pepper and serve immediately. This dish is best served warm to room temperature.