SUMMER DINNER AL FRESCO - CHRISTINA CONRAD

SUMMER DINNER AL FRESCO
      CHRISTINA CONRAD

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                                       Bruschetta Pomodoro

Simple ingredients shine in this summery recipe. Use flavorful olive oil, any type of ripe
tomatoes and aged balsamic, if you can. Enjoy great local artisan bread and skip a step by
buying it pre-sliced. Store sliced bread in the freezer to ensure you always have great bread on
hand and reduce food waste.

Serves 4 | Preparation time: 15 minutes (plus 30 minutes to marinate) |Cook time: 10 minutes

1 pint cherry or plum tomatoes, halved
1 clove garlic, minced
2 tablespoons olive oil, plus extra for brushing bread
3 tablespoons balsamic vinegar
1/4 cup basil, julienned
Salt and pepper to taste
4 slices artisan bread

Mix tomatoes, garlic, olive oil, balsamic and basil together. Marinate for 30 minutes.

Toast the bread: brush one side of each slice with olive oil and grill over medium heat for a few
minutes until grill marks appear. If you don’t have a grill, heat oven to 375° F and bake in a
single layer on a baking sheet for about 8 minutes until the bread is toasted and crisp. Cut in
half widthwise. Sprinkle with salt.

Season the tomatoes with salt and pepper.

Top bread with marinated tomato mixture onto the oiled side of the bread and serve.

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                               Watermelon, Feta and Mint Salad

Feta and watermelon are set ablaze by bright mint and peppery olive oil. This is a simple and
seasonal no-cook salad you can make in moments - and this is certainly the dish for your olive
oil to shine!

For a time-saving tip, hit the produce department for pre-cut watermelon. A 16 oz container
will make enough for two people but if you want more, go with the whole watermelon. This
salad is best when served right away. To prep in advance, cut the watermelon into chunks and
keep it in the fridge, then make the salad in moments when you're ready to eat.

Serves 4 | Preparation time: 5 minutes

4 cups cubed watermelon
4 ounces feta
4 tablespoon extra-virgin olive oil
8 leaves (2 tablespoons) fresh mint, julienned

Add bite-sized cubes of watermelon to the serving bowl, crumble feta over watermelon with
your hands. Give it a hearty drizzle of olive oil and sprinkle with mint. Serve immediately.

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           Chicken and Italian Beans with Preserved Lemon Arugula Pesto

When making pesto, prepare a double batch and freeze half, that way homemade pesto is at
the ready for busy weekdays. I recommend using deli rotisserie chicken for this recipe simply
for ease but also provide directions to roast your own.

Serves 4 | Preparation time: 45 minutes

1/3 cup sliced almonds, roasted
2 bone-in, skin on thighs or 1 cup pulled chicken from a deli rotisserie chicken
1 5-ounce container pre-washed organic arugula
1/4 cup grated Parmigiano-Reggiano, plus more to serve
2 1/2 tablespoons preserved lemon, rind + fruit chopped (seeds removed)
1 garlic clove
1/2 teaspoon salt, divided, plus more to taste
1/3 cup extra virgin olive oil + 3 tablespoons, plus more to serve
1 15-ounce can garbanzo beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 lemon
Freshly ground black pepper

Preheat the oven to 375° F, spread almonds on a baking sheet, bake in the center of the oven
for about 12 minutes, checking halfway through. Remove almonds from oven.

If roasting your own chicken, increase oven temperature to 400° F and line a baking sheet with
parchment paper. Season thighs with salt and pepper and roast until the skin is crispy and the
thighs are cooked through, about 25 minutes or until the internal temperature registers 165° F
on an instant-read thermometer. Set aside to cool while you make the pesto.

In a small food processor, combine 2 packed cups of arugula with almonds, cheese, preserved
lemon, garlic clove, and 1/4 teaspoon salt. Blend until finely chopped, then with motor running,
add 1/3 cup olive oil.

Warm the beans in a small saucepan over medium heat until the beans are warm but not hot.
Transfer to a large bowl and season with salt. Add pesto and stir to combine.

Pull chicken, removing the skin and bones. Add chicken to beans. Adjust salt and pepper to
taste.

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To serve, arrange the remaining arugula on a serving plate; season by squeezing 1/2 a lemon
over the greens, drizzle with olive oil and a sprinkle of Parmigiano. Add the pesto chicken
mixture onto the arugula. Finish with freshly ground pepper and a final drizzle of olive oil.

Adapted from Melissa Clark’s cookbook, Dinner: Changing the Game.

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Page | 5

                        Berry and Fig Preserves over Vanilla Gelato

Glorious summer ingredients are transformed into the perfect summer treat that feels
especially fancy. Three cups of any summer berry (or a mix) work beautifully in this adaptable
recipe. Here’s a quick video for a visual of how the compote goes from fresh fruit to jammy
goodness.

Serves 4

2 cups fresh strawberries, hulled
1 cup figs
3 tablespoons Frangelico or other sweet liquor
1 tablespoon strawberry jam
Pinch of salt
4 tablespoons water
1 cup vanilla gelato

Put berries and figs in a medium saucepan with a lid, add Frangelico, jam, salt and water. Bring
to a simmer over high heat, adding a little water if needed. Reduce temperature to maintain a
gentle simmer, stirring occasionally. The liquid should be bubbling but not splattering. Cook
partially covered for 30 minutes until the mixture is jammy.

Remove from heat, let cool and transfer to a glass jar with a lid. Sauce can be stored in the
refrigerator for up to two weeks.

To serve, add a small scoop of vanilla gelato to dainty glasses and top with a dollop of
preserves.

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    These recipes may only be reprinted with the following acknowledgment: © 2022 PCC Community Markets.