Our peach barbecue sauce is a little sweet, a little smoky, and has a lot of flavor. It’s perfect for Labor Day or a quick late-summer dinner. Easy to make ahead of time, the chicken can be cooked either in the oven, on a barbecue grill, or sous-vide. The final components, sauce and slaw, come together in minutes.
4 boneless chicken breasts
Fresh ground pepper
1 cup frozen peaches, thawed
24 ounces ketchup
¼ cup of apple cider vinegar
¼ cup dark brown sugar
1 1/2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 1/2 teaspoons dijon mustard
1 teaspoon liquid smoke
1/2 teaspoon fresh ground black pepper
4 brioche buns
2 tablespoon softened butter
1 cup vinaigrette-based coleslaw (recipe below)
Salt and pepper both sides of the chicken breasts. Roast in the oven at 350 degrees, on a BBQ grill, or Sous-vide until the internal temperature of the center of the breasts reaches 165 degrees. Remove and rest for 15 minutes. Then using 2 forks, shred the chicken. Place the chicken in a large bowl and keep warm.
Place the thawed peaches in a blender or food processor with 1/4 cup of water. Process until very smooth. To a medium saucepan, add the peaches and the rest of the ingredients, whisking to combine. Set over medium heat and simmer for about 15 minutes, keep warm.
In a large bowl, mix the 1 cup of barbecue sauce with the shredded chicken tossing to coat evenly. Add more if needed until the chicken is well coated; keep warm.
Cut the buns in half. Heat a large sauté pan over medium heat. Spread the softened butter evenly over the cut side of the brioche buns. Place the buns, butter side down, in the sauté pan and toast until nicely browned.
To assemble: Place about 1 cup of bbq chicken on the bottom bun, top with 1/4 cup of slaw and cover with the top bun. Serve warm.
Quick Slaw– In a small bowl, whisk together 2 tablespoons white vinegar, 1 tablespoon honey and 1/4 cup olive oil; set aside. In a separate bowl mix together 3/4 cup shredded cabbage, 1/4 cup shredded carrots, 1/4 cup thinly sliced green onions and 1/4 teaspoon of fresh ground black pepper. Pour the dressing on the cabbage mixture and mix together until combined.
Made with the same process as monkey bread, this pizza is baked to pull apart so you have nice size pieces for dipping in pizza sauce. The pizza sauce is “no-cook” and made with fresh tomatoes, herbs, and garlic in a blender or food processor. You can substitute dry herbs (1 teaspoon for each tablespoon) for fresh, however fresh herbs will provide the most flavorful result. Short on time or you don’t want to make pizza dough? Just use fresh or frozen ready-made pizza dough.
1 package dry yeast
1 1/2 teaspoons honey
4 1/2 tablespoons olive oil, divided, plus extra to oil the pan
1 1/2 cups of bread flour, plus extra if needed
1/2 cup shredded mozzarella cheese
1/2 cup shredded monterey jack or provolone
1/2 cup shredded parmesan cheese
2 tablespoon of chopped fresh herbs, any combination of: basil, rosemary, oregano, and basil
1/2 teaspoon powdered garlic
1/4 teaspoon red pepper flakes
1 lb. fresh roma tomatoes, heirloom preferred, chopped
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
2 medium garlic cloves
Pinch red pepper
If making your own pizza dough – In a stand mixer, combine the 2/3 cup of water (at 100-110 degrees), yeast, honey, and 1 1/2 tablespoons of olive oil in the bowl. Allow the yeast to dissolved and bloom, then add 1 1/2 cups of bread flour, 1 teaspoon kosher salt, and mix with a paddle on low speed. After the mixture is combined, switch to a dough hook. Knead the dough in the mixer bowl with the dough hook for about 10 minutes, sprinkling it with the flour as necessary to keep it from sticking to the bowl, so it forms into a soft smooth dough. After 10 minutes, turn it out onto a floured board and knead it by hand until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow it to rise at room temperature for an hour.
Preheat the oven to 375 degrees. Coat a 9″ springform pan with olive oil. Combine the cheeses in a bowl. Add 1 tablespoon of olive oil and toss to coat the cheese. If using fresh herbs, finely chop them and add the herbs to the cheese mixture along with the garlic and red pepper flakes. Mix until well combined.
Turn the dough out on a floured board. Cut the dough into 1″ pieces. Roll each piece lightly in the cheese mixture, and place in the springform pan leaving space between the dough balls. Layer, continuing to leave space between the dough balls, until all the dough is used. Sprinkle any remaining cheese on top of the dough balls. Bake for 20-25 minutes or until the cheese is browned and the dough is cooked through.
While the pizza cooks, add to a blender or food processor the tomatoes, 2 tablespoons of olive oil, oregano, garlic and red pepper. Process until smooth and then add kosher salt to taste.
Remove the pizza from the oven, cool for 5 minutes and then remove the springform ring. Serve hot with the fresh tomato sauce.
Roasting the corn and red pepper really delivers the flavor in this salsa. It’s perfect served with chips, as a condiment, or even over chili.
2 tablespoons extra-virgin olive oil, divided
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1/2 cup red pepper, small dice
1 small jalapeno or serrano chile pepper, seeded and chopped
1/3 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
2 tablespoons fresh lime juice
Preheat the oven to 375 degrees. Toss the corn and peppers in 1 tablespoon of olive oil and 1 teaspoon of salt; spread on a sheet pan and roast for 20 minutes, stirring every 5 minutes. Cool slightly. Scrape the mixture into a bowl. Add in the cilantro and green onion. Stir in the remaining olive oil, the lime juice, and salt to taste.
These three garden beauties are made with fresh kale, oregano & basil, and walnut & parsley. Pesto sauces are perfect for a simple dinner on a hot summer day or a quick snack. You can make the sauce quickly right before your meal or prepare ahead of time and store it in the refrigerator. Before dinner, set your pesto out to come to room temperature while cooking 16 oz. of pasta. Toss the pasta and pesto with 1/4-1/2 cup of the pasta cooking water to create a pasta sauce. Or as a snack, just toast some bread and serve your pesto as a dipping sauce.
Below are three lists of ingredients. The instructions appear after the ingredients and are the same for all three. Start by toasting the nuts in the oven – at 350 degrees for 10 minutes. Watch the last couple minutes very carefully so they don’t burn. Follow the same directions for all three pesto sauces listed below the ingredients.
Spicy Kale Pesto
4 cups chopped kale
3/4 cup olive oil
1 tablespoon red wine vinegar
2 garlic cloves, peeled
2 Tablespoons toasted pepitas
1/4 teaspoon red pepper flakes
Salt to taste
Oregano & Basil Pesto
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon anchovy paste
1 cup oregano leaves
1 cup basil leaves
1/2 cup Parmesan cheese
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
Salt & freshly ground pepper to taste
1/2 cup toasted walnuts
2 garlic cloves chopped
1/2 cup extra virgin olive oil
1/4 cup parsley leaves
2 tablespoons fresh lemon juice
1/2 cup grated Parmesan cheese
Salt & pepper to taste
Place all ingredients into a blender container or food processor in the order listed and secure top. Process, stopping if necessary to scrape down the sides or press the ingredients into the blades. Pulse until you have the consistency you want. If your pesto is too thick, drizzle in a little olive oil, one tablespoon at a time until you reaches the desired consistency.
This combination of fresh tomatoes, mozzarella, and fresh basil is the taste of summer. While our tart is perfectly suited for any tomatoes; it’s even better if you can get farm fresh. For our crust, we prefer frozen Dufour Puff Pastry for its flavor and the size. Thaw your crust in the refrigerator overnight, then unwrap, and slide it right into an 8 x12 tart pan. Simply fold the over-lapping dough to form a crust. If you don’t have a pan this size you can use any similar size. Simply sprinkle the puff pastry with flour and rolling it out to fit.
14 oz box Dufours frozen puff pastry, thawed in the refrigerator
1 large egg, beaten
3/4 cup grated Parmesan cheese
1-1/2 pounds multicolored Heirloom tomatoes, 4-5 medium, cored, thinly sliced and cut in half
1- 8 ounces whole-milk mozzarella cheese ball, sliced thin and cut in half
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon Fresh ground pepper
Small basil leaves, or large leaves torn for garnish
Heat oven to 425 degrees. Put a baking sheet in the oven to heat it. Roll out the puff pastry and ease it into an 8″ x 12″ rectangular tart pan using the leftover to make a crust. Using a fork, uniformly poke holes all over the center of the pastry excluding the crust. Using a pastry brush, apply the beaten egg inside the pan. Sprinkle the Parmesan evenly over the egg. Place in the oven on the preheated baking sheet. Bake 15 minutes, then reduce oven temperature to 350 degrees; continue to bake until golden brown and crisp, 15 minutes longer. Remove from the oven. If your dough rises in the center, while it is still hot poke it several times with a sharp knife to release the steam and it will flatten out. Leave the oven on and cool the dough slightly.
While shell bakes, place a double layer of paper towels and sprinkle evenly with salt; lay the tomato slices on the salt and lightly sprinkle the top of the tomatoes with salt. Set aside for 30 minutes. Using more paper towels press on top of tomatoes to dry them. Move them to clean paper towels and set aside.
Neatly shingle the tomato slices and mozzarella cheese, in rows, using only what you need to make even rows. Mix the olive oil with the powdered garlic. Brush with the olive oil. Sprinkle with fresh grated black pepper. Place back on the baking sheet and bake until shell is browned and cheese is melted, 12 minutes. Cool slightly on wire rack for about 5 minutes to set the cheese, top with fresh basil leaves. Slide onto cutting board and cut into pieces.