Grilled Chicken Caprese Sandwich

Before summer is officially over I urge you to enjoy a simple grilled sandwich out on your porch. Accompany with a little red wine, great conversation, and some fabulous music. Finish with a square of organic dark chocolate for dessert.

Grilled Chicken Caprese Sandwich

serves 2

1 demi loaf of crusty french bread

2 vine ripened tomatoes, sliced

fresh basil

.5lbs of thinly fileted organic chicken, seasoned with S+P

sliced  organic mozzerella cheese

balsamic drizzle to taste

Drizzle your bread with a little EVOO, grill your chicken, and then layer all ingredients on the bread with cheese on top. Shut the grill, let the magic happen, plate and drizzle with balsamic.

I served with grilled artichokes. YUM!

Lemony Linguine with Seared Scallops and Asparagus

THIS ONE IS EASY PEASEY LEMON SQUEEZY!

I’m serious, it’s easy and it really leaves you feeling good after-fresh, light, and filling. This is a great dish to put together on a work night for your loved one or to impress guests when you are short on time. I hardly ever eat pasta, so when I do I don’t mind splurging on interesting varieties. If you have access to flavored pastas, try one out. I got my pasta at the Cherry Creek Farmers Market this past weekend from Pappardelles.
This recipe will work with several pasta flavor varieties… plain, lemon, garlic, sun dried tomato, or spinach.

Feel free to substitute free range chicken or fish for the scallops. If you choose chicken I would season it simple with EVOO, S+P, and lemon, and pop it on the grill. My scallops were cooked simply as usual…seared for about 2 min per side in a hot HOT pan with a little butter, S+P, and lemon juice.

Serves 4

Lemony Linguine
8 oz Pappardelles lemon pepper linguine (feel free to use any linguini you like) cooked al dente, about 8min
1 ripe organic tomato, diced
Juice of 1/2 lemon
1 tsp red pepper flakes
1/2 TB EVOO
1/4 c freshly grated parmesan or romano cheese
1/4 c chopped flat leaf parsley
A little salt
Fresh grated black pepper to finish

Toss all ingredients together and create a pasta ‘nest’ for your protein on the plate. Serve dish with steamed farmers market asparagus (or any other vegetable in season) and chicken, scallops, or fish!

Grilled Swordfish con Salsa Criolla

South American inspired. Simple and delicious.

Serves 2
For the swordfish:
(2) 4-5 oz swordfish steaks
Season with lime juice, S+P+EVOO
Grill for about 5-8 minutes per side. Let steaks sit for 3-5 minutes after cooking before cutting

Salsa Criolla:
3/4 c of red onion sliced very thin (half moons)
1/2-1 diced jalapeno pepper
about 2 TB of fresh cilantro, chopped
about 2 TB of fresh flat leaf parsley, chopped
Juice of 1 lime
1 tsp red wine vinegar
S+P to taste

Let marinate for up to 30 minutes before serving.

Buen Provecho!