Lemon & Rosemary Grilled Chicken
“Around this time of year when the weather warms the soul after a chilly winter, Luca and I love to get outside and grill. We”ll still have our savory herbs growing inside, so why not utilize them? This Rosemary & Lemon chicken is an easy, fun, and not to mention, tasty treat. It pairs nicely with some lemon herbed orzo and peppered asparagus.” ―Cristino Griego, chef instructor, Cook Street School of Culinary Arts
- 1 whole chicken, broken down into 8 pieces
- ½ cup extra virgin olive oil
- ½ cup fresh rosemary leaves
- 2 tbsp. thyme, freshly picked
- ¼ cup fresh lemon juice (use the zest in your orzo)
- ¼ cup dry white wine
- 10 cloves garlic, thinly sliced
- Salt and pepper to taste
- Toss chicken with oil, rosemary, thyme, lemon juice, white wine, garlic, salt, and pepper. Marinate for a minimum of 3 hours, or overnight.
- Heat grill to 475º F. Arrange chicken, skin side down. Brush on remaining marinade. Grill, flipping once, until cooked through, 25-35 minutes.
Brown Sugar Glazed Baby Carrots
“I love making this dish. It is an American classic and it is simple enough for my kids to be a part of it from beginning to end.” ―Clint Wangsnes, chef/owner, Chop Shop
- 12 oz. tri-colored organic baby carrots (approximately 2 bunches or 16 carrots)
- 4 oz. chicken stock (homemade or boxed organic low sodium)
- 1 tbsp. butter
- 2 tbsp. brown sugar
- ½ tsp. salt (pinch)
- Have your kids participate by helping to peel the baby carrots. Once peeled, cut the carrots into ¾” sticks.
- In small pot, add carrots, butter, stock, and salt. Place on high heat and bring to a boil, uncovered. Boil rapidly, until liquid is almost evaporated (approximately 9 minutes from boil). The liquid will almost evaporate completely, leaving you with a beautiful, shiny glaze.
Note: Most grocery stores carry these colorful little carrots, but you could supplement with standard orange carrots.
Buttered Basmati Rice with Smashed Avocado and Bacon
“I love this dish because it is something that Neilly can help prepare from start to finish and is also very healthy.” —Brian Vaughn, chef/owner, Low Country Kitchen
- 1 cup white basmati rice
- 1½ cups water
- 1 tbsp. coconut oil
- 1 tsp. salt, plus more to taste
- 2 tbsp. grass-fed butter (such as Kerrygold)
- 1 medium avocado
- 1 tsp. fresh lemon juice
- 3-5 strips bacon
- Bring rice, water, salt, and oil to a boil. Reduce to a simmer and cover tightly.
- Cook for 20 minutes on low heat. Once cooked, turn off the stove and let sit covered for 10 minutes.
- Gently smash avocado with lemon juice and salt using a dinner fork. Leave chunky.
- In a nonstick or cast iron skillet, cook bacon until crispy.
- Melt the butter over the rice. Add a scoop of avocado (an ice cream scoop works well). Top with crumbled bacon.
Palisade Peach Cobbler
“I love this dish for many reasons. The Palisade peaches highlight some of Colorado’s finest produce, the thyme and grilling of the peaches brings complexity to the dish, and best of all, it is easy to prepare with the little ones!” —Ryan Witcher, executive pastry chef, Sugarmill, TAG Restaurant Group
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ pod vanilla bean, scraped
- 2 cups milk
- ¾ tsp. baking powder
- Pinch salt
- 4 tbsp. butter, diced small
- 6 large peaches, chopped
- Preheat oven to 360º F.
- Mix flour, sugar, vanilla bean, milk, baking powder, and salt together in a bowl.
- Place cut peaches in a 9 x 13″ pan. Pour the batter over the peaches.
- Evenly spread the butter cubes over the peaches.
- Bake until golden brown on top, about 35 minutes. Serve hot with ice cream.