BLAT Caesar

We are all about entrée salads during the summer, but if we are choosing to eat salad for a meal it needs to be hearty enough to feel like a complete meal. We love this rendition of a Caesar salad, which is loaded with all of our favorite BLAT ingredients to make things exciting. We went rogue from romaine lettuce and decided to use arugula as the base of our salad. The peppery switch up provides a nice balance to the richer ingredients like bacon and avocado. This salad has a little bit of everything from creamy to crunchy and there is something in it for everyone. We think it is really satisfying for a lunch or dinner entrée, and even like to throw it all on a big platter and serve it family style if we are having people over for dinner.

BLAT Caesar

  • Servings: 4
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  Everything we love about a BLAT in Caesar salad form!

Ingredients

  • 8 cups lightly packed arugula or your favorite salad greens
  • 8 slices thick cut bacon
  • 2 cups cherry tomatoes, cut in half
  • 1 avocado, core removed and sliced

Ingredients for The Dressing

  • 1 raw egg yolk
  • juice and zest from 1 lemon
  • 1 glove garlic
  • 1 tsp dijon mustard
  • 2 anchovy fillets (optional)
  • 1/3 cup vegetable oil
  • salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees. Lay the bacon onto a cookie sheet in a single layer. Cook the bacon for about 15 minutes, or until it is your desired level of crispiness. Remove the bacon from the cookie sheet and onto a paper towel to remove the excess fat. Set aside.
  2. While the bacon is cooking, make the dressing. Combine the dressing ingredients (egg yolk – anchovy fillets if you are using) in a blender and mix until combined. With the blender running, add the vegetable oil in a steady stream to the remaining ingredients. Blend until the oil is emulsified into the dressing. Season to taste with salt and pepper.
  3. Make the salad. Layer the arugula or other salad greens evenly into four bowls. Divide the tomato, avocado and bacon into each of the bowls as well. We prefer to leave the bacon whole for presentation, but you can chop it and add it if that is your preference. Drizzle each of the salads with the Caesar dressing and serve immediately.


Olympics Appetizer Board

We LOVE watching the Olympics and can’t wait for the opening ceremonies to kick off the long anticipated summer games. This year is particularly special for us because our Chief Tasting Officer, husband, brother-in-law and uncle extraordinaire Ryan is competing in baseball for team Israel. We were crushed that due to COVID fans couldn’t attend this year, so we are doing everything we can to make the games special from home. We are kicking things off with this Olympic themed appetizer board, which is a great appetizer/snack board for the Opening Ceremonies tonight!

We have used the Olympic rings as our inspiration for this board and had a fun time scouring the grocery store for black, red, blue, yellow and green foods. This board combines everything we love about sweet and savory snacks and can be put together quickly to share with family and friends. As with any of our board recipes, swap with your favorite foods and use what you have already! Our suggestion is to stick to white and neutral “background” foods so that the colors of the rings stand out on the board.

Olympic Themed Appetizer Board

  • Servings: 6
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We are celebrating the Olympic opening ceremonies in style with this fun snack board!

Ingredients

  • 1 yellow bell pepper
  • 1 cup blueberries
  • 1 heaping cup broccoli, cut into small segments
  • 1 cup cherry tomatoes
  • 1 cup kalamata olives
  • white cheese of your choice, cut into cubes
  • 1 package of your favorite nuts- we love the Trader Joe’s rosemary marcona almonds
  • 2 dips, ideally white in color to help the rings stand out
  • crackers for dipping

Directions

  1. Chop the bell pepper and broccoli. Start to arrange the rings on the board in the style of the olympic rings. This will take some patience as you have to rearrange the ingredients so that the rings are intersecting. When they are loosely assembled, start to add the other ingredients.
  2. Pour the dips into two ramekins and place the ramekins in two of the ring centers. Fill two of the other rings with the white cheese cubes and the third with the marcona almonds. Adjust the rings as necessary and surround the rings with crackers. Serve immediately.


Grilled Lemon Chicken Kabobs

You probably know by now that we love cooking on the grill during the summer. We love versatile entrees that we can mix and match with other menu items, and these lemon chicken kabobs are a great addition to any cooking routine. We go back to this recipe over and over because it ticks all of the boxes: light and healthy, quick and easy, and the skewers pair well with nearly everything! You can serve them with a big salad (as pictured), pasta, or even barbecue side dishes. To make dinner even easier, we marinate the skewers the day before we plan to cook them so that we can just throw them on the grill and have dinner on the table in 20 minutes.

Lemon Chicken Kabobs

  • Servings: 4
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Zesty lemon chicken kabobs cooked on the grill for a quick and easy summer entrée.

Ingredients

  • kabob skewers
  • 3 large chicken breasts (about 1.75 lbs)
  • 1 lemon, zest and juice
  • 1 tbs honey
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 tsp dried rosemary
  • pinch of red chili flakes
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Combine the marinade ingredients (lemon – black pepper) in a large mixing bowl. Dice the chicken into large, bite sized pieces. Add the chicken to the marinade, toss well to coat the chicken, cover, and place in the refrigerator. Refrigerate for at least 30 minutes, up to overnight.
  2. Preheat the grill to 500 degrees.
  3. Ten minutes before you want to start cooking, soak kabob sticks (if you are using wood kabobs) in a bowl of water. After the kabobs have soaked for 10 minutes, remove the chicken from the refrigerator and evenly divide the chicken amongst the kabobs.
  4. Put the kabobs on the grill over direct heat. Cook for 4-5 minutes per side, or until the chicken juices run clear. Let the chicken rest for a few minutes before serving.


Caprese Bruschetta

Now that our social lives are getting back on track, we feel a little rusty in the dinner party/entertaining game. We find ourselves going back to the basics as we dust the rust off and have more people over for dinner. One of our simple hacks to make entertaining easy is to have an interactive appetizer as part of the menu. While our guests are having a drink they can also stay busy making their first bites of food. This way, we can be in the kitchen putting the finishing touches on dinner. We love this caprese bruschetta because the ingredients are so simple but the taste is so impressive. By swapping fresh tomatoes out for garlic roasted tomatoes, traditional fresh mozzarella for creamy burrata, and simple basil leaves for homemade pesto, we have made each ingredient feel more special with hardly any effort. This appetizer is bursting with flavor and perfect for any summer gathering.

Caprese Bruschetta

  • Servings: 4
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A simple appetizer featuring our favorite summer ingredients.

Ingredients

  • 1 baguette, sliced on a bias
  • 1 ball fresh burrata, drained
  • 1 pint cherry tomatoes
  • 3 tbs olive oil, divided
  • 4 cloves garlic, thinly sliced
  • 1 batch homemade pesto
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees.
  2. Toss the tomatoes with the olive oil and the sliced garlic. Lay everything in a single layer on a cookie sheet and season well with salt and pepper. Cook for 15 minutes, or until the tomatoes are just bursting. Use a slotted spatula to remove the tomatoes and garlic from the pan and into a serving bowl, leaving any juices and oils behind. Toss the baguette slices with the oils from the pan and put in the oven. Toast for about 5 minutes, or until the baguette is crispy.
  3. While the tomatoes are cooking, make the pesto. Combine all of the ingredients in a blender and blend until smooth. Place in a small bowl for serving.
  4. Drain the burrata and pat it dry with a paper towel. Carefully slice the burrata into segments and lay it in the serving platter. Season the burrata with a little salt and freshly cracked pepper. Assemble the serving tray with the tomatoes, pesto, and baguette slices. Serve immediately.


Alaskan King Crab Rolls

Every year for Calli’s birthday, we have a seafood birthday celebration with our best family friend, Leslie. We order a box of Alaskan king crab legs from Costco, steam the legs and serve them with lemon and hot butter. It is one of our favorite summer traditions and something we look forward to every year. The dinner is simple and the crab legs are just SO good. We had a few left over this year and didn’t want to waste one bite, so we decided to repurpose the crab into crab rolls. This recipe is intentionally simple as we want the crab to shine. If you don’t typically find yourself rolling around in leftover crab legs, you can typically purchase them by the leg at your regular supermarket.

Alaskan King Crab Roll

  • Servings: 4
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Our take on a classic lobster roll using Alaskan king crab legs.

Ingredients

  • 4 king crab legs (cooked, cooled and shells removed)
  • 2 tbs mayonnaise
  • 1/4 cup fat free Greek yogurt
  • juice of one lemon
  • 2 tsp salt
  • 1 tsp dried dill
  • 1 tsp black pepper
  • 2 tsp hot sauce
  • 4 brioche buns (or hot dog buns of your choice)
  • fresh parsley

Directions

  1. Combine the mayonnaise, greek yogurt, lemon juice, salt, dill, pepper and hot sauce in a bowl and thoroughly mix together.
  2. Gently break the crab meat into large, bite-sized pieces. Add the crab to the bowl and fold the crab in gently so that the dressing covers all crab pieces.
  3. Toast the buns (add butter if you would like). Add a generous portion of the crab mix to the bun and top with fresh parsley. Serve immediately with a slice or two of lemon.


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.