Recipe: Cider-Braised Chicken, Brussels Sprouts, and Apples


What You Need:

  • slices bacon, chopped
  • bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
  • medium tart red apples, cored and cut into wedges
  • 12 – ounce bottle hard cider
  • tablespoons chopped fresh thyme
  • tablespoons whole grain mustard
  • teaspoon kosher salt
  • 12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)

How To:

  1. In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
  2. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
  3. To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

Recipe: Sweet Potato, Avocado and Black Bean Tacos


What You Need:

  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • 1/2 c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • 1/4 c. crumbled cotija or feta cheese
  • Cilantro, for garnish

How To:

  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro.

Recipe: Shaved Zucchini and Prosciutto Grilled Pizza


What You Need:

  • 1 1/4 lb. pizza dough
  • 4 tbsp. olive oil, plus more for greasing
  • 1/2 c. marinara sauce
  • 3/4 c. shaved pecorino cheese
  • 2 medium zucchini, trimmed
  • 1 jalapeño chile, thinly sliced
  • 1/4 c. packed fresh mint leaves, torn
  • 2 tbsp. fresh lemon juice
  • 2 oz. thinly sliced prosciutto, torn into strips

How To:

  1. Remove pizza dough from refrigerator at least 30 minutes before cooking. Heat grill on med. Lightly brush clean grill grates with oil.
  2. With floured hands or rolling pin, on lg. sheet lightly floured parchment paper, stretch and roll pizza dough into 13-inch round. Generously brush top of pizza with 2 tablespoon oil.
  3. Using parchment, place dough, oiled side down, on grill. Remove parchment; cook 2 minutes or until bottom is crisp and charred. Flip dough and top with sauce and 1/2 cup cheese; cover and cook 1 minute, until dough is lightly charred on bottom.
  4. With vegetable peeler, cut zucchini into long, thin slices. In medium bowl, toss zucchini, jalapeño, mint, lemon juice, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
  5. Top pizza with zucchini salad, prosciutto and remaining 1/4 cup cheese.

Recipe: Grilled Tilapia Piccata



What You Need:

  • 1/4 teaspoon grated lemon peel
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4-1/2 teaspoons minced fresh basil, divided
  • 1 teaspoon capers, drained
  • 2 tilapia fillets (6 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


How To:

  1. In a small bowl, whisk lemon peel, lemon juice, oil and garlic until blended; stir in 3 teaspoons basil and capers. Brush remaining mixture on both sides of tilapia; add  salt and pepper.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tilapia, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until fish just begins to flake easily with a fork. Drizzle with reserved lemon mixture; sprinkle with remaining basil.

Recipe: Italian Bread Salad



What You Need:

  • 1 Pound loaf Italian bread
  • 1 Cup chopped tomatoes
  • 1 Cup cucumber – peeled, seeded and chopped
  • 1 Cup chopped red onion
  • 1 Clove garlic, minced
  • 2 Cups chopped fresh basil
  • 1/8 Cup chopped fresh thyme
  • 1/4 Cup olive oil
  • 2 Tablespoons balsamic vinegar

How To:

  1. Rub a peeled clove of garlic around a wooden salad bowl.
  2. Pull apart or chop the bread into bite-size pieces.
  3. In the prepared salad bowl, combine the bread, tomatoes cucumbers, red onions, garlic, basil and thyme.  Add enough olive oil and vinegar to lightly coat, toss and serve.

Recipe: Citrus Grilled Chicken Breasts



What You Need:

  • 6 skinless chicken breasts
  • 4 lemons, halved
  • 1/3 cup olive oil
  • 1/4 cup chopped fresh oregano
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons black pepper
  • 2 garlic cloves, smashed
For Balsamic Dressing:
  • Salt and pepper to taste
  • 1 garlic clove, minced
  • 3 tablespoons finely chopped oregano
  • 1/2 cup + 1 tablespoon canola oil
  • 1/4 cup + 2 tablespoons olive oil
  • 3 tablespoons Dijon mustard
  • 1/2 cup + 1 tablespoon balsamic vinegar
How To:
1.  Place the chicken breasts in a large shallow pan. Squeeze the juice from the lemon halves into a separate bowl, then whisk in the oil, oregano, garlic, salt, and pepper.
2.  Pour this marinade over the chicken. Place the lemon halves in between the chicken breasts, cover the pan tightly. Refrigerate 6 hours or overnight.
3.  Grill the chicken, occasionally turning and brushing with any remaining marinade, until the juice runs clear or the inner temperature reaches 165 degrees F. Remove from the grill and place on a plate of greens and garnish with lemon slices and sprigs of oregano.


For the Balsamic Dressing:

Whisk ingredients together in small bowl and drizzle over the greens and chicken. Serve immediately.


Recipe: Summer Potato Salad


What You Need:

  • 5 Cups peeled and cubed potaoes
  • 3 Eggs
  • 1/3 Cup lemon juice
  • 1/4 Cup vegetable oil
  • 2 Teasopoons white sugar
  • 1 1/2 Teaspoons seasoning salt
  • 1 1/2 Teaspoons Worcestershire sauce
  • 1 Teaspoon ground mustard
  • 1/4 teaspoons ground black pepper
  • 1/2 Cup mayonnaise
  • 1/4 Cup chopped green onions
  • 1/3 Cup chopped celery
  • 3 Tablespoons chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
  2. Place eggs in a saucepan, and cover completely with cold water.  Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water, and cool.  Peel, chop, and add to potatoes.
  3. In a small bowl, combine lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard powder and black pepper; mix well.  Blend in mayonnaise. Pour lemon dressing over potatoes, and stir to coat.
  4. Mix in green onions, celery, and parsley. Refrigerate for at least 2 hours before serving.