SUMMER SQUASH SALAD WITH RADISHES, MANCHEGO CHEESE AND LEMON

Equipment 

Japanese mandolin

Microplane zester

Large mixing bowl

Chef's knife

1  Clove garlic

1  T Honey

2  T Champagne or sweet white wine vinegar

Juice and zest of 2 lemons

1/2 cup Best-quality olive oil

1 medium shallot

2-3 medium zucchini or yellow summer squash

1/2 lb mixed heirloom summer squash

One small bunch mixed radishes

Coarse kosher salt

Freshly cracked black pepper

One dried hot chile

1/3 cup basil leaves, torn into small pieces

1/3 cup mint leaves, torn into small pieces

2/3 cup Manchego cheese, finely grated

1  T Fresh horseradish, finely grated

               

Start by crushing and finely mincing the garlic clove. Add it to the mixing bowl. Add the honey, vinegar and lemon zest and juice. Use the immersion blender (or a conventional blender) to blend and emulsify the dressing in the bowl. With the motor running, slowly drizzle in the olive oil.

                

Trim and slice the shallot on a Japanese mandolin. Add to the mixing bowl. Trim and slice the summer squash, mixed baby squash and radishes, and add everything to the mixing bowl. Gently toss the sliced veggies with the dressing. Season with salt.

                

Coarsely tear and add the hot chile and fresh herbs to the salad. Plate the salad on a wide platter. Garnish with the grated cheese, fresh horseradish and a little extra drizzle of olive oil. Serve immediately.

Honey-Butter-Grilled Chicken Thighs with Parsley Sauce

1 stick unsalted butter, at room temperature

2 small garlic cloves, finely grated

2 tablespoons fresh lemon juice

1 1/2 tablespoons honey

1 tablespoon finely grated horseradish

2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves

Kosher salt

Pepper

1/3 cup extra-virgin olive oil, plus more for brushing

12 chicken thighs (about 7 ounces each)

 

 

 

In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.

 

In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.

 

Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.

 

Make Ahead The honey butter can be refrigerated for up to 3 days. Bring to room temperature before using.

No-Bake Cookies Recipe

                   

No-bake cookies are pretty standard, but the secret to the best consistency is in how long you boil.

Ingredients

1 stick butter
2 cups sugar
1/2 cup milk
1/4 cup cocoa
1/2 cup peanut butter
1 tsp. vanilla
3 cups quick-cook oats

Preparation

1. Bring butter, sugar, milk and cocoa to a boil, stirring constantly. Then allow a full boil for 90 seconds (that's the secret!).
2. Remove from heat, and stir in the peanut butter and vanilla.
3. Then slowly stir in oats.
4. Drop spoonfuls onto parchment paper, and allow to cool. Once cooled, they pop right off the paper without sticking.

Bacon & Brie Burgers with Grilled Apples

    

Aioli

1 tbsp (15 mL) dried chives
1/4 cup (50 mL) light mayonnaise
2 tsp (10 mL) Chive & Tarragon Seasoning Mix

 

Apple & Burgers

1 1/2 tsp (7 mL) dried tarragon
1 medium Granny Smith apple
4 slices bacon, sliced into thirds
2 tbsp (30 mL) Chive & Tarragon Seasoning Mix
1   garlic clove, peeled
1/2 tsp (2 mL) coarsely ground black pepper
1/4 tsp (1 mL) salt
1 lb (450 g) 80% lean ground beef such as chuck
2 oz (60 g) Brie cheese, cut into 2-in. (5-cm) slices
4   English muffins, split

Directions

1

Prepare grill for direct cooking over medium-high heat. For aïoli, combine mayonnaise, dried onions and tarragon in (1-cup/250-mL) Prep Bowl; stir until blended. Cover and refrigerate until ready to use.

2

Core apple with The Corer™. Cut apple in half crosswise. Set aside one half for another use. Slice remaining apple half into four rings using Simple Slicer on #3 setting; set aside. For burgers, place bacon, chives, tarragon, garlic, black pepper and salt into Manual Food Processor; cover and pump handle until bacon is finely chopped. Transfer bacon mixture to Classic Batter Bowl. Add beef; mix gently until thoroughly combined. Form beef mixture into four 1/2-inch-thick (1-cm) patties.

3

Grill patties, covered, 4-5 minutes. Turn patties over using BBQ Turner; top each patty with one slice of cheese. Grill, covered, an additional 4-5 minutes or until cheese is melted and internal temperature of burgers reaches 160°F (71°C). While burgers are grilling, add apple slices to grid of grill. Grill, covered, 3-4 minutes or until grill marks appear, turning once. Add English muffins to grid of grill. Grill 1-2 minutes or until lightly toasted; remove muffins from grill. Place apple slices on burgers; remove burgers from grill.

4

To serve, spread muffin bottoms evenly with aïoli. Place burgers on muffin bottoms; top with muffin tops.

Yield:  4 servings of 1 burger
Nutrients per serving:  Calories 610, Total Fat 41 g, Saturated Fat 15 g, Cholesterol 115 mg, Sodium 820 mg, Carbohydrate 6 g, Fiber 1 g, Protein 29 g
U.S. Diabetic exchanges per serving: 1/2 starch, 4 medium-fat meat, 4 fat (1/2 carb)
Cook's Tips: For juiciest, most tender results for this recipe, choose ground beef (such as ground chuck) that is 80% lean.

For easier processing, place the bacon in the freezer for 10 minutes