Memorial Day

Pre-heat your grill, stock up your favorite beverages, make and enjoy this for your Memorial Day.

Let's get started.

Grilled Chicken

2 Lbs. Boneless Skinless Chicken Thighs

2-3 Cloves of Garlic, minced

1 Lemon, Juiced

1 Tbsp. Balsamic Vinegar

1 Tbsp. Dijon Mustard

1/4 Cup Olive Oil

1 Tbsp. Fresh Rosemary, finely chopped

Kosher Salt

Freshly Ground Black Pepper

Combine all of the ingredients in a container with a lid and toss to combine. Cover and allow to marinade for a minimum of four hours. 

Pre-heat your grill and grill your chicken for 7-8 minutes on each side. Or until the chicken reads 165 degrees Fahrenheit on an instant read thermometer.  

Remove from grill and allow to rest for 5 minutes.

Serve and enjoy.

Grilled Lamb Chops

2 lbs. Lamb Chops, lightly pounded

1/4 Cup Dry White Wine

1/4 Cup Olive Oil

2-3 Cloves of Garlic, minced

1 Tbsp. Rosemary, finely chopped

Kosher Salt
Freshly Ground Black Pepper

Red Pepper Flakes

Combine all of the ingredients in a container with a lid and toss to combine. Cover and allow to marinade for a minimum of four hours.

Pre-heat your grill and grill the chops for 4-5 minutes on each side.

Remove from grill and allow to rest for 5 minutes. 

Serve and enjoy.

Grilled Lettuce Salad

2 Bunches Romaine Lettuce

Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Dressing

1 Avocado 

1 Tbsp. White Wine Vinegar

4 Tbsp. Olive Oil

1 Lemon, Juiced

1 Scallion

1 Tbsp. Dill

1 Tbsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

Topping

1/2 Cup Panko Breadcrumbs

1/2 Cup Parmesan 

1 Tbsp. Capers

1 Small Shallot, finely chopped

2 Tbsp. Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Wash the romaine and cut into quarters. Drizzle with olive oil and season with salt and pepper. 

Grill romaine faced down until it develops some char marks. Remove from grill and set aside.

Add all of the dressing ingredients into a blender, and blend until smooth. Taste and adjust seasoning if needed.

In a skillet add in the olive oil, shallot, and capers, sauté for 2 minutes. Add in the breadcrumbs, parmesan, season with salt and pepper. Toss and continue to cook until golden brown. 

Plate the grilled romaine drizzle with dressing, and scatter panko topping.

Serve and enjoy.

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