Cobb Salad with Balsamic Vinaigrette

INGREDIENTS:
8 slices bacon
2 TBSP EVOO
2 TBSP balsamic vinegar
salt and pepper
1 2-3 pound rotisserie chicken
2 heads green leaf lettuce torn
4 oz blue cheese crumbled
1 pint cherry tomatoes
1 avocado, chopped
1 small red onion, chopped

DIRECTIONS:
Cook bacon until crisp. Transfer 1 TBSP of bacon drippings to a small bowl. Add EVOO, vinegar, 1/4 tsp salt, 1/4 tsp pepper to bacon drippins. Whisk and set aside.
Shred chicken.
Combine lettuce, cheese tomatoes, avocado, onion and chicken in bowl. Crumble bacon over salad and serve with vinaigrette.

Stuffed Chicken Breasts with Tomato Salad

INGREDIENTS:
1 6.5 oz jar artichoke hearts; drained and chopped
2 tablespoons grated Parmesan
2 tablespoons fresh thyme leaves
4 6-oz boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon EVOO
salt & pepper
2 beefsteak tomatoes, cut into bite sized pieces
1 shallot, thinly sliced
1 TBSP red wine vinegar
8 baguette slices, toasted

DIRECTIONS:
Mix artichokes, parmesan, and 1 TBSP of thyme in small bowl.
Cut a 2 inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket. Rub the chicken breasts with 1 tsp of oil and season with 3/4 tsp salt and 1/4 tsp pepper.
Heat a pan to medium. Grill chicken, turning once, until cooked through, 6-7 minutes per side.
Mix tomatoes, shallot, vinegar, 1/4 tsp salt, 1/4 tsp pepper, and remaining oil & thyme in a bowl. Slice chicken, and serve with tomato salad and baguette slices.

Pita Bread Salad

Serves: 6 Prep: 15 minutes Bake: 10 minutes

INGREDIENTS:
4 pitas, cut into bite sized pieces
1/3 cup EVOO
3 tablespoons fresh lemon juice
1 clove garlic, chopped
salt and pepper
2 small cucumbers, peeled and chopped
3 tomatoes, chopped
1 small red bell pepper, chopped
4 scallions, thinly sliced
1/4 cup chopped flat leaf parsley
1/4 cup chopped fresh mint
1 small head romaine lettuce, torn into pieces

DIRECTIONS:
1. Preheat the oven to 350°. Transfer the pitas to a baking sheet; bake until crisp, about 10 minutes.
2. In a large bowl, whisk together the olive oil, lemon juice and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, bell pepper, scallions, parsley, mint and pitas. Add the lettuce and toss.

Honey Mustard Chicken and Potato Wedges

Serves: 4 Prep: 15 minutes plus marinating Cook: 40 minutes

INGREDIENTS:
3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons vegetable oil
2 limes, 1 juiced and 1 cut into 8 wedges
8 skinless bone-in chicken thighs
2 large baking potatoes
3 tablespoons EVOO
salt and pepper
2 tablespoons chopped fresh chives

DIRECTIONS:
1. In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.
2. Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.
3. Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.
4. Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Greek Tuna Salad Pasta

Serves: 4 Prep 15 minutes Cook 10 minutes

INGREDIENTS:
1 pound penne rigate pasta
3 tablespoons red wine vinegar
1/3 cup EVOO
2 plum tomatoes, chopped
1/2 cucumber, seeded and coarsely chopped
1/4 red onion, freshly chopped
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
salt & pepper
1 6-oz can solid white tuna in water, drained and broken into chunks
1/4 cup crumbled feta cheese

DIRECTIONS:
1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and spread onto a baking sheet to cool.
2. Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.

Pasta with no-cook tomato sauce

Serves: 4 Prep: 15 minutes Cook: 15 minutes

INGREDIENTS:
4 cloves garlic, crushed
2 tablespoons EVOO
1 pound medium pasta shells
2 pounds tomatoes, cored and coarsely chopped
salt & pepper
2 tablespoons butter
2 teaspoons grated lemon peel
1 cup fresh basil leaves, thinly sliced
Grated parmesean cheese for serving

DIRECTIONS:
1. In a cup, combine the garlic and olive oil. In a large pot of boiling, salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta cooking water.
2. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt and pepper.
3. Remove the garlic from the olive oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt and pepper; toss. Serve with the parmesan.

Sky Blue Potatoes

Serves 12 Prep: 20 minutes cook: 25 minutes

INGREDIENTS:
24 new red potatoes, halved lengthwise
2 teaspoons EVOO
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat leaf parsley, plus more for garnish
1/4 red onion, finely chopped

DIRECTIONS:
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.