Two Summer Recipes
Sundays are always our day to cook a big meal and really focus on spending time together. We play games while the grill is going, the kids help me prep a salad, and we ditch screens in favor of the simple joys.
This past weekend I whipped up two delicious dishes using what we had on hand. They were both so easy and tasty. Add them to your meal plan and try to savor the slow of a sweet summer Sunday.
Yes my daughter is having a corn dog because she didn’'t want steak or chicken (rolls eyes)
Grilled Peach Salad With Burrata
This salad was SO tasty and easy. I could eat it every day! I sliced the peaches after grilling, but you can also serve it with the halves in tact.
Grilled Peach Salad with Burrata & Pistachios
This summery salad is the perfect partner for grilled meats or fish. A delicious taste explosion of sweet peaches, creamy burrata, crunchy pistachios, and vibrant balsamic.
Ingredients
- 3 - 4 just under ripe peaches (you want them a little firm)
- olive oil
- 10 oz of greens (I used "super greens" + some romaine)
- 1 ball of burrata, drained and torn into pieces
- 4-6 slices of proscuitto
- 1/2 cup shelled pistachios
- salt
- pepper
- balsamic vinegar (or can use balsamic glaze)
Instructions
- Halve the peaches and remove the pits. Brush cut sides with olive oil to prevent sticking to the grill.
- Grill peaches on medium-high heat, starting cut side down. 3-4 minutes per side.
- Toss lettuces with a drizzle of olive oil and arrange on a platter or large plate.
- Arrange torn burrata pieces and prsocuitto slices on top of lettuces.
- One peaches are grilled, add them to the salad platter.
- Sprinkled pistachos, salt, and pepper on top.
- Drizzle with desired amount of balsamic vinegar (could also use balsamic glaze. Personally, I find it too sweet).
- Serve as is and let guests combine salad on their own plates.
Based on recipe making 6 servings. Toppings not included
Mayo-Marinated Grilled Chicken
I LOVE my New York Times recipe subscription. I combined two grilled chicken marinades (this one and this one) to get this flavorful and tender chicken marinade. I like to grill the pre-cut “tenderloins” to make for quick cooking and easy eating, but you could also do this with chicken breast or thighs. Just adjust your grill time based on the size of meat.
Mayo-Marinated Grilled Chicken
Inspired by Kenji Lopez who swears by marinating his chicken in mayonnaise, this recipe results in juicy chicken full of flavor! Easy to doctor up with whatever you have on hand.
Ingredients
- 5 garlic cloves, finely grated or minced finely
- 1 lemon zested and juiced
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/4 cup chopped herbs (I used parsley and dill, but basil, cilantro anything goes)
- 3 tablespoons olive oil
- 1 tablespoon dried herbs (I used italian seasoning, za'atar would be great too)
- salt
- pepper
- 2 lbs. chicken tenderloins (can also use chicken cutlets, breasts, or thighs)
Instructions
- In a bowl large enough to fit your chicken, add the minced garlic, lemon zest, lemon juice, mayo, dijon, fresh herbs, dried herbs, olive oil, salt, and pepper. Stir or whisk to combine.
- Dry chicken with paper towels. I like to use pre-cut chicken tenderloins for fast-cooking and easy eating, but this works with any chicken really. Just pat it dry first so the marinade sticks well.
- Add chicken to marinade bowl and toss to make sure it is all coated.
- Cover with plastic wrap or a lid and refrigerate a few hours or up to overnight.
- Pre-heat grill to medium high heat and oil the surface/grates. Grill chicken tenderloins for 5 minutes per side.
Based on recipe making 6 servings. Toppings not included