We are BACK! After a long Hawai’i hiatus (a Hawaiitus if you will) we are back to our regularly scheduled programming. On the menu this week - all things seasonally appropriate for northern California in the summer 😎 The best thing on the menu this week was definitely the popsicles - even the puppies agree 👍🏻 🐾

Spatchcocked Chimichurri Chicken

Did a quick salt & baking soda brine for a few hours (ideally, would have gone overnight, but we didn’t buy the chicken until Sunday afternoon). Then right before we put it in the oven, we lathered the bird in mayo + chimichurri. Roasted in a convection oven @ 450° for 45 minutes, then reduced the temp to 350° for the final 35-ish minutes of cooking. I doubled Ali Slagle’s chimichurri recipe from the NYTimes.

Pasta & Fried Zucchini Salad

Originally an Ottolenghi recipe, we made the version adapted by Deb Perlman over at Smitten Kitchen because I adore (and trust) her. So many delicious flavors and greens prepared in so many ways all in one dish! Ideal dish to bring to a summer BBQ if you wanted to impress 👌🏻

Butter Lettuce Salad

Jacob cannot get enough greens so we threw together a quick side salad with a very basic vinaigrette - olive oil, red wine vinegar (to match the chimichurri), Dijon mustard, salt and pepper.

Peach Melba Popsicles

I finally acquired a popsicle mold!! To celebrate, we went with a twist on a Skip Durkin favorite - Peach Melba. Recipe was from Smitten Kitchen and was a smashing success. Will repeat again, many, many times.

Strawberry Scones

Sticking with the theme of in-season-fruits, I wanted this week’s takeaway treat to feature strawberries and rhubarb. Unfortunately, there was absolutely no rhubarb at the farmer’s market, so I just featured strawberries 🍓 Recipe from the good people at King Arthur. I skipped the glaze because I was lazy and it didn’t feel necessary - and it wasn’t. The use of strawberry puree in the dough absolutely made these ✨