Grilled Chicken Pillards with Cucumber and Melon Herb Salsa

Serves 6
Ingredients
4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ [...]

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Heirloom Tomato & Watermelon Salad with White Balsamic Vinaigrette

Serves 4
Ingredients
8-12 heirloom tomatoes, various varieties
8-12 pieces seedless watermelon sliced ½ inch thick and in wedges
2 cups feta cheese, sliced in sticks or wedges
12 fresh basil leaves, chifonade
White balsamic vinaigrette (recipe follows)
Baby arugula (garnish)
Directions
On individual serving plates create a stacked salad using the heirloom tomatoes, watermelon and feta. Sprinkle basil chifonade all over and [...]

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Roasted Brook Trout with Fennel and Black Grapes

Serves 4
INGREDIENTS
2 fillets brook trout, rainbow trout, or other super fresh trout
1 bulb fennel
Sea or kosher salt
Freshly ground white pepper
½ teaspoon fennel seeds
Zest of 1 lemon, juice of half
1 tablespoon canola oil
½ cup black grape puree, recipe follows
½ cup black grapes
Extra virgin olive oil
Maldon sea salt
DIRECTIONS
Preheat oven to 450°F.
Make sure trout has been cleaned of [...]

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Salsa Verde

Makes 1 cup
Ingredients
3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 teaspoons wholegrain mustard
½ cup extra virgin olive oil
Directions
In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

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Stewed Squid with Salsa Verde

Serves 6
Ingredients
2-3 tablespoons olive oil
2 teaspoons fresh red chili, chopped
1 teaspoon lemon zest
2 cloves garlic, chopped
1 medium onion, chopped
2 pounds fresh squid, cleaned and sliced thick
6-8 plum tomatoes, chopped
1 cup chickpeas, cooked
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves
2 teaspoons salt
½ cup white wine
Salsa Verde for serving (recipe follows)
Directions
In a large sauté pan, heat [...]

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White Balsamic Vinaigrette

Makes 2 cups dressing
Ingredients
¼ cup white balsamic vinegar
2 tablespoons lemon juice
½ cup blended oil (canola based)
½ shallot, minced
Salt and pepper to taste (about ½ teaspoon of each)
Directions
In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.
*Recipe property of Polo Dobkins

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