chicken. fajita. bowl.

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It’s no secret that we love bowl foods, especially when it comes to how easy they are! After marinating the chicken, you’ll test your knife skills with the peppers and onions and end up with a delicious meal in minutes!

This is a great weeknight meal or leftover lunch!

Chicken Fajita Bowls

Makes: 4 Servings Total Time: 1 hour 30 minutes

Ingredients for the chicken- 1½ lbs chicken breasts 2 tablespoons lime juice 3 tablespoons olive oil 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder

for the veggies- 1 poblano pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow pepper, thinly sliced ½ yellow onion, thinly sliced ½ red onion, thinly sliced

for the bowls- 4 cups cooked rice (white or brown) 1 cup beans (black of pinto) 1 cup charred corn 1 cup tomatoes, chopped 2 avocados, sliced limes fresh cilantro

Directions Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin and chili powder in a bowl and whisk. Add the chicken and let marinate for one hour.

Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, with the marinade, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the sliced veggies. Sauté until tender and charred. Add the chicken back to the skillet and toss to combine.

Serve in a bowl with rice, black beans, charred corn, chopped tomatoes and sliced avocado. Serve a lime wedge on the side for squeezing.


calling all peach lovers!

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Baked Peaches with Honey and Blue Cheese

Makes: 4-6 servings Total Time: 25 minutes

Ingredients 6 ripe peaches, cut in half, pits removed 3 tablespoons dark brown sugar, divided ¼ teaspoon coarse sea salt fresh cracked pepper 4 sprigs fresh thyme 2 tablespoons olive oil 6 ounces blue cheese local honey

Directions Preheat oven to 450°F.

Heat olive oil in a large cast iron skillet over medium-high. Sprinkle cut-side of peaches with 2 tablespoons sugar, salt and pepper. Place peaches cut-side down in the skillet with sprigs of rosemary. Cook for 5 minutes, or until golden and caramelized. Sprinkle uncut side with additional 1 tablespoon sugar and transfer to oven for 10 minutes.

Remove peaches and flip so they are cut-side up. Roast for another 5-7 minutes, until soft. Remove from oven, remove thyme sprigs and add a tablespoon of blue cheese to each peach cavity. Drizzle with local honey and sprinkle with several fresh thyme leaves.

Serve by themselves, with ice cream or yogurt! Enjoy!

*Note – If you aren’t a blue cheese fan, these peaches will be fabulous with many other types of cheese! Try an oozy brie, nutty fontina or crumbly goat cheese.

Our 4 Favorite Pesto Recipes

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Once again, pesto is a great way to use up an abundance of produce and it’s endlessly adaptable! If you want to play around with a new recipe, just follow a general recipe below and switch an ingredient for a like ingredient. Just remember, pesto can be made from nearly anything! So let those creative juices flow and share your favorites with us!

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Chicken Power Bowl with Avocado Dressing

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The best part about “bowl” foods? They are made to be customized and therefore are perfect for using up an abundance of produce or leftovers in your refrigerator. So adjust ingredients as needed! They are also perfect for making ahead and taking as a weekday lunch. Just remember to keep your dressing on the side!

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Showcasing Summer’s Produce Stars

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While we are at the height of growing season, there is nothing we want to do more than let the produce stars shine! When produce is at it’s peak, the best thing you can do is sit back and let the fruits and veggies speak for themselves. Summer calls for the simplest of preparations, both to showcase fabulous flavors but also to keep your time in the kitchen at a minimum. It’s hot and summer is busy – you have things to do outside of the kitchen! Which is why we’ve featured some of our favorite quick and simple meals for summer! Get the produce while you can! We’ll be talking about preserving before you know it!

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zesty bacon wrapped shrimp



Just like we would recommend with your Thanksgiving turkey, brining is a great way to lock in moisture and ensure these shrimp don’t dry out on the grill! It’s not an entirely necessary step, but we love it if you have time! To brine, combine 1/4 cup kosher salt, 1/4 cup sugar and 4 cups water, stirring to dissolve the sugar and salt. Add the ice and shrimp and let sit for 30 minutes at a maximum. Remove the shrimp and pat them dry.

In a bowl, combine the olive oil, garlic, chili powder, lime juice, lime zest and a pinch of salt. Add the shrimp and toss well to coat.

In order to get the bacon thoroughly cooked on the grill (without overcooking the shrimp!) you should partially cook the bacon ahead of time. Either in the oven or the microwave, cook until the bacon begins to cook but is still pliable.

Heat the grill to high heat. Wrap the partially cooked bacon around the shrimp and secure on skewers (flat ones if you have them!). Brush with extra marinade from the bowl and grill uncovered for 3 minutes on each side, or until the bacon is browned and the shrimp are just cooked through.

When done, remove from the grill and serve with an extra squeeze of lime juice and some fresh cilantro! These skewers are great by themselves as an appetizer, in shrimp tacos, or served with beans and rice! Yum!

strawberry shortcake in a jar



Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.

Preheat oven to 400°F.

Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.

Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.

Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.

Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.

*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!