Menu

This week’s menu was a collection of things that I’ve been making for Mark midweek that I wanted to show off ✨ All very summer flavors featuring the best produce summer has to offer - fresh corn, fresh basil, fresh tomatoes, and of course grilling 🔥

Grilled Chicken

I cannot stop making this chicken. It is dead simple to make - marinate chicken in Greek yogurt, squeeze juice from half a lemon, salt, pepper and whatever seasonings go with the rest of your meal (sometimes it’s oregano, sometimes its cumin, sometimes it’s garam masala). The marinade ensures a perfect tender texture, and then grill for 6-7 minutes per side. Do not flip until the chicken is ready to flip. I love it when the key to success for a recipe (or anything in life) is doing less.

Pesto Pasta

I followed this NYTimes recipe which doesn’t use Parmesan and I don’t miss it. The garlic and capers provide enough of a flavor punch in the dressing and then topping with arugula adds another dimension of bitterness that I think pairs beautifully with the fresh summer basil.

Corn Salad

I made a version of this ATK corn salad recipe - their version calls for sautéing the corn and garlic but I wanted to grill so I used raw garlic and just grilled the corn. Still delicious.

Shortbreads

I am still searching for the perfect (for me) shortbread recipe so I tested this NYTimes version and this King Arthur version. I very much preferred the King Arthur version - I made it as written with almond extract but want to try again with Fiori di Sicilia.

Berry Galette

We still had berries left over from July 4th - in addition to several pints of raspberries that Jacob brought over for dinner on Thursday, and when in excess of fruit, always, always make a galette. I followed my own recipe - which is based on learnings from several other wonderful chefs!