Grilled Chicken Sandwiches

Enjoy a fully loaded grilled chicken sandwich! Perfectly grilled, juicy chicken is layered with elements of sweet, salty, tangy, and savory that will delight the senses. You won't believe how easily it comes together!

Grilled Chicken Sandwiches
Serves 4

Chicken and the Rub:
2 boneless chicken breasts, sliced in half
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 teaspoon sugar

Sandwich Ingredients:
4 buns
4 tablespoons butter for buns
4 slices pepper jack cheese
1 avocado, sliced
1 ripe mango, sliced
4 ounces spinach
1/4 red onion, thinly sliced
BBQ sauce

Directions:
1. In a large bowl drizzle the chicken with the olive oil, and then rub with the spices (Kosher salt, pepper, cumin, garlic powder, paprika, and sugar) until well-coated on all sides. Preheat the grill.

2. Butter the buns on the inside of both the top and bottom, and prepare to grill by placing on a plate or platter to take out to the grill. Place the cheese on the side of the same plate, too.

3. Prepare the toppings for the sandwich. Halve, de-seed, peel, and slice the mango. Halve, pit, peel, and slice the avocado. Wash and spin dry the spinach leaves; remove stems as needed. Thinly slice the red onion.

4. Grill the chicken breast for 4-5 minutes and flip with grill tongs or metal spatula. Once the chicken breasts are almost done, place the cheese on top of each chicken breast, and allow the cheese to melt. Remove from the grill once the thickest part of the breast reaches 165 degrees F. Let the grilled breasts rest on a clean platter while grilling the buns.

5. Toast the buns on the grill until just golden brown.

6. Layer the toasted bun with a smear of BBQ Sauce, then add a layer of spinach leaves. Place the grilled chicken breast with melted cheese on top of the spinach. Add slices of avocado and mango, and top with slices of red onion. Drizzle more BBQ sauce on top. Finish the sandwich by capping it all with the top grilled bun. Enjoy!

Wilted Spinach Salad

It's time to enjoy spring greens! Learn how to make the perfect soft-boiled egg and maximize your salad making skills with our take on a classic wilted spinach salad. Jammy eggs, crispy bacon, and wilted spinach come together with creamy goat cheese, crunchy breadcrumbs, and a tangy, fresh, warm dressing. Delicious!

Wilted Spinach Salad with a Perfect Soft-Boiled Egg
Makes 4 salads

Ingredients:
For the Breadcrumbs:
2 tablespoons butter
1 cup hearty (and slightly stale) bread, pulsed into breadcrumbs
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

For the Salad:
1/2 lb. bacon, fried and crumbled
4 eggs, soft-boiled and halved
2 lbs. fresh spinach or baby spinach
1/2 small shallot, thinly sliced
4 oz. goat cheese, crumbled into bite-sized pieces

For the Warm Bacon Dressing:
2 tablespoons reserved bacon fat
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Prepare the Breadcrumbs: Making your own breadcrumbs is a snap! Toss a few slices of stale bread in a food processor and pulse into a fine texture. Spread the crumbs in a single layer on a sheet pan and and pop into a 300 degree oven for 10 minutes or until lightly toasted. (Watch carefully.) Once cooled, they're ready to use on salads or casseroles.

2. In a large skillet, melt the butter and toss with the breadcrumbs. Over medium heat, stir the breadcrumbs often and toast until golden brown. Season with Kosher salt and pepper. Remove from the pan and set aside.

3. Prepare the Bacon: In the same skillet, fry the bacon until crispy. Remove the bacon, and let cool on a paper towel-lined plate. Crumble. Reserve 2 tablespoons of the bacon grease for the dressing.

4. Prepare the Dressing: In a small saucepan, combine the rendered bacon fat with the olive oil, vinegar, lemon juice, Dijon mustard, honey, salt, and pepper. Heat the dressing until just warmed.

5. Prepare the Soft-boiled Eggs: Bring a saucepan filled halfway with water to boil. Add the eggs and boil for exactly six minutes. Remove immediately from the boiling water and cool slightly by running under cold water for about a minute. Peel and halve the eggs. Soft boiled eggs may be made ahead of time and kept in their shells and in the fridge for up to two days. To reheat, drop the pre-cooked eggs into boiling water for three minutes. Cool slightly, peel, and serve!

6. Assemble and Serve the Salad: Just before the eggs finish boiling, toss the spinach with the bacon crumbles, shallot, and the warm bacon dressing. Toss with tongs until the spinach begins to wilt slightly. Plate each dish with a serving of wilted spinach, one soft-boiled egg cut in half, a few crumbles of goat cheese, and a generous sprinkle of toasted breadcrumbs. Serve immediately and enjoy!

Spring Panzanella

Is it spring yet? Bring it on with our snappy and colorful Spring Panzanella Salad! You’ll find it a satisfying dinner, or a delightful side salad. This healthy salad is packed with spring veggies like roasted asparagus, crunchy snap peas, and super-thin, sliced radishes. Further, this salad experience is elevated with homemade seasoned croutons, creamy goat cheese, a fresh tangy dressing, and tasty garnishes.

Spring Panzanella
Makes 2 large entrée salads, or 4 side salads

Crouton Ingredients:
2-3 cups cubed of rustic loaf of bread, cut into 1-1/2” cubes
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon dried Herbes de Provence seasoning
1/4 teaspoon Kosher salt
1/4 teaspoon pepper

Salad Ingredients:
3-4 cups baby arugula
1 cup snap peas, sliced on the big angle
1/2 bunch asparagus, sliced into 1 inch pieces (tossed with olive oil, Kosher salt, pepper) 4 oz goat cheese, bite sized pieces
4 radishes, thinly sliced with mandoline

Vinaigrette Ingredients:
1/4 cup olive oil
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice (zest, and then juice)
1 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon Herbes de Provence
1 teaspoon shallot, minced
1 teaspoon honey

Garnish Ingredients:
lemon zest of 1 lemon
10 mint leaves, cut into a chiffonade

Directions:
1. Preheat the oven to 425 degrees F. Slice the asparagus into 1” pieces. Toss with one tablespoon of olive oil and salt and pepper. Roast the asparagus in a single layer on a baking sheet for 5 minutes, or until just crisp tender.

2. Prepare the cubed bread into semi-soft croutons. Melt the butter in a large skillet and mix with the olive oil. Toss the cubed bread in the skillet until evenly coated. Sprinkle with the Herbs de Provence, kosher salt, and pepper. Stir the croutons while heating until they are lightly toasted on all sides.

3. Meanwhile, prepare the snap peas by washing and cutting on a dramatic angle to reveal the peas inside.

4. Prepare the radishes by washing and cutting thin slices with a mandoline. Take care! Mandolines are super sharp, amazing tools that should be respected. We recommend to gear up for safety and use a protective glove AND the hand guard. The thin slices are so worth it!

5. In a small bowl or jar, whisk together all of the vinaigrette ingredients until emulsified.

6. Mix the salad together in a large bowl. Toss the arugula, sliced radishes, and asparagus with the dressing until coated.

7. Carefully layer in the snap peas and croutons. Top with bite-sized pieces of goat cheese and garnish with lemon zest and fresh mint.

Roasted Garlic and Rosemary No-Knead Dutch Oven Bread

Bread. What’s not to love? A crunchy crust and soft, airy interior are just the beginning of our obsession. We love this recipe because it packs a serious flavor profile with minimal effort. It’s great for beginners, and takes less than three hours from start to a tasty finish. IN THIS ISSUE, we walk through the techniques of baking Dutch oven bread, and offer various success tips to inspire both novice and pro bakers alike!

Roasted Garlic and Rosemary No-Knead Dutch Oven Bread
Makes 1 loaf

Bread. What’s not to love? A crunchy crust and soft, airy interior are just the beginning of our obsession. We love this recipe because it packs a serious flavor profile with minimal effort. It’s great for beginners, and takes less than three hours from start to a tasty finish. A great recipe to inspire both novice and pro bakers alike!

Bread Ingredients:
1-1/2 teaspoon instant yeast
1-1/2 cups warm water (105° F)
1 teaspoon honey
1-1/2 teaspoon sea salt
2 tablespoons fresh rosemary, finely chopped
3 cups all purpose flour
1/2 teaspoon cornmeal
1 tablespoon olive oil, divided
1/2 teaspoon coarse/flaked sea salt

Roasted Garlic Ingredients:
1 head garlic
1 teaspoon olive oil

Directions:
1. Heat the oven to 400°F. Cut o the top of the garlic bulb to expose the cloves and place in a garlic roaster or a square of aluminum foil. Drizzle the garlic with the olive oil and cover. Or, in the case of foil, twist the corners at the top to prevent any oil drips during roasting. Roast for 30 minutes or until the cloves are soft and slightly browned. Remove from the oven and cool. Once cooled, use a small fork to remove the cloves from the head of garlic. Mash the soft cloves into a paste-like consistency.

2. Meanwhile, combine the yeast, water, and honey in a large mixing bowl. Let the mixture stand for about 5 minutes to allow the yeast to activate (the mixture should become slightly foamy.)

3. Add the mashed garlic, salt, and rosemary to the yeast mixture. Slowly add the flour to the mixing bowl in one cup increments, stirring with a wooden spoon until all the ingredients are incorporated. Do not over mix; the dough will be quite shaggy and sticky, yet will form a loose ball in the bowl.

4. Sprinkle the dough with a small amount of flour on top. Cover the bowl with a kitchen towel. Let the dough rise on the counter in a draft-free area for about 1 hour, or until it has roughly doubled in size.

5. On a lightly floured surface, with lightly floured hands, gently guide the dough into a ball. Place it back in the bowl, cover, and let the dough rise for another 30 minutes.

6. Preheat the oven to 450°F. Lightly coat the inside of an empty 5.5 qt. Dutch oven with 1/2 tablespoon of olive oil. Place the lid on the Dutch oven and put it in the middle of the oven. (Be sure to preheat the Dutch oven as the oven preheats; to avoid cracking of the pot’s enamel; never place a cold, empty Dutch oven in a hot oven.)

7. Lay a piece of parchment paper on the counter and sprinkle corn meal on the paper. Gently guide the risen dough out of the bowl and onto the parchment paper. Use the sides of the parchment paper to tip and coax the dough back into a circular form if it has lost its shape. Take care not to deflate the risen dough. Use oven mitts to remove the Dutch oven from the hot oven. Use the parchment paper to transfer the dough into the preheated Dutch oven. Brush the top with the olive oil. Use kitchen shears to cut an “X” on the top of the dough. Sprinkle the sea salt across the top.

8. Cover the bread with the Dutch oven lid. Use oven mitts to transfer the Dutch oven back into the oven. Bake for 30 minutes, until the bread is lightly browned. Remove the lid and cook for another 10 minutes, until the crust is nicely browned. The bread’s internal temperature should be between 195 - 210°F.

9. Cool on a cooling rack, then devour while warm, preferably with a healthy dose of butter and salt.

Fall Panzanella with Butternut Squash

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. IN THIS ISSUE we slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Panzanella Salad with Butternut Squash
Serves 6 - 8

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. We slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Ingredients:
1 small butternut squash
1/2 cup raw pumpkin seeds or 1/2 cup pepitas
2 tablespoons olive oil
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches kale
2 tablespoons butter
3/4 tablespoon Za’taar
1 French loaf, cut into 1” cubes
3 oz arugula
2 tablespoons raisins
4 oz goat cheese, crumbled
1/4 red onion, thinly sliced
Additional salt and pepper to taste

Dressing:
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey
1 tablespoon tahini

Directions:
1. Preheat the oven to 400°F. Wrangle the butternut squash by peeling, seeding and slicing it into 1” wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. (If using pepitas, add to the roaster for just the last 5 minutes.) Remove from the oven.

2. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Add half of the dressing to the kale, toss until the leaves are well-coated.

3. In a large skillet over medium-low heat, melt the butter and stir in the Za’taar seasoning. Add the cubes of bread and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy.

4. Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion, and crumbled goat cheese. Drizzle with the remaining dressing and season with additional salt and pepper to taste. Enjoy immediately.

Refresh with Spicy Salmorejo Gazpacho

Spaniards have perfected many things, like tapas, wine, and paella. So it’s no surprise they have also mastered gazpacho. This cold, tomato-based soup is the perfect dish to enjoy on warm summer nights — it’s delightfully bright, yet surprisingly rich.

With this recipe, we revisit the Andalusian classic, Salmorejo, which incorporates a loaf of bread into a blended tomato base. The result is creamy, refreshing, and oh, so satisfying!

December 20, 2018 - Eggnog French Toast Bake

December 6, 2018 - Coconut Cran-Lime Tea Loaves

August 9, 2018 - Classic Crab Boil

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