I had a big bunch of basil from the local market and decided to make a batch of pesto. I was thinking about what I could make with it and remembered several years ago I had made a grilled chicken with vegetables and orzo. You can always use store bought pesto, of course I am a bit partial to homemade.

I marinated the chicken for a few hours and then grilled on the stovetop. I also grilled the peppers and onions. Squash would be great with this recipe too.

I cooked some orzo and then topped with a bit more pesto, the vegetables and finished with the chicken. The fresh corn, peppers and tomatoes all in peak season are so flavorful and don’t need much to make for a great dinner.

Read the rest of this entry »

I am excited to share this recipe with you. About a year ago, my cousin and fellow foodie, Cassie, went to Pizzeria Mozza to check out Nancy Silverton’s newest restaurant. The restaurant is in Los Angeles and is a collaboration between Nancy and Mario Batali. I’ll tell you more about the restaurant another day. I have been back several times since and each time my friends and I take a bite of the the Winter Caprese Salad, we ooh and ah.

Burrata cheese means “buttered” in Italian. It is made of mozzarella and cheese…no wonder everyone loves it.

The salad is a flavor packed mixture of burrata cheese topped with a layer of pesto, topped with slow roasted cherry tomatoes. I used olive oil from Podere Pornanino, a family run extra virgin olive estate in Chianti. This summer I visited the estate and we had a private tour with the owner and his son. If you are ever there go visit.

Read the rest of this entry »