Long time, no post! Sorry bout that, folks – took some time to get my new life organized but hey! Lease is signed, moving truck is packed, and I’m almost ready to go. One last dinner at home first, though.

I’ve never been a huge fan of spring. It’s my least favorite season, mostly due to the rain, mud, flip-flopping weather, and return of allergy season. The one saving grace is that the best produce of the season is finally en route, gardens everywhere finally start blooming, and better yet, summer is almost here!

This is my favorite summer dinner and I made it a little early to celebrate my new job with my family. The orzo salad is a bit fussy and has lots of side steps (plus it’s best made a day in advance), and the chicken is also best marinated for at least a day, so the whole meal is something you really can’t just throw together, but it’s so worth the wait.

Tangy feta and and sun-dried tomatoes tossed with crunchy arugula and pine nuts (plus orzo), this side dish is so refreshing and summery, plus open to any interpretation or additions, it really is my favorite side dish of the season. And although I am usually a complete Arthur Bryants devotee, making a special BBQ sauce for a special dinner can be fun, and I’ve always loved this tangy and sweet version from Giada deLaurentiis. Reduced balsamic vinegar is one of the best things on the planet, so incorporating it into BBQ sauce… well… it’s just plain awesome.

I love these living herb plants you can get everywhere now.

Not to endorse products…. but… accept no substitutes.

Spring spread.

Champagne to celebrate, brownie for dessert.

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Orzo Salad with Feta and Arugula

Based on the recipe from Giada deLaurentiis.

This salad is best served the next day after it’s had to time to thoroughly chill and marinate, so try making it a day in advance if you can!

Serves 6-8

Ingredients

• 1 pound orzo pasta
• 5 ounces feta cheese, crumbles or block (crumbled)
• 3 cups arugula (about 3 ounces), destemmed, rinsed, and dried
• 1/3 cup pine nuts
• 20 basil leaves, washed and julienned
• 8 ounces chopped sun-dried tomatoes packed in oil, drained and oil reserved
• 2 tablespoons lemon juice
• Non-stick cooking spray
• Extra virgin olive oil
• Salt & pepper

Directions

1. Spray a large jelly roll pan or cookie sheet with edges with non-stick spray and set aside.
2. Bring a large pot of water to boil. Salt well and add a glug or two of olive oil to the water to prevent the orzo from clumping. Add the orzo and cook until al dente, about 4-5 minutes.
3. Drain the orzo very well and spread out onto the jelly roll pan to cool. Drizzle a few tablespoons of the reserved sun-dried tomato oil and toss with the orzo.
4. While the orzo cools, prepare everything else. Heat a small sauté pan over medium-high heat and add the pine nuts. Shake them around in the pan for about 60-90 seconds until fragrant and toasted. Remove from the heat.
5. In the largest bowl you have, add the arugula, feta, basil, sun-dried tomatoes, pine nuts, and lemon juice. Add a small pinch of salt and about 20 turns of fresh cracked pepper from your pepper mill (or about 1 teaspoon).
6. Once the orzo has cooled completely, add to the bowl and toss everything together really well. Taste for seasoning and add more lemon juice, salt, and pepper as needed.
7. Chill thoroughly (preferably overnight), toss with more olive oil and lemon juice, and enjoy with barbecued chicken.

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Balsamic BBQ Chicken

Based on the recipe from Giada deLaurentiis.

For me, charcoal grilling BBQ chicken is the only way to go, but I’ve given instructions on how to do it in the oven as well.

Makes about 3 cups sauce (plenty for 6 large chicken breasts).

Ingredients

• 2 cups balsamic vinegar
• 1½ cups ketchup
• 2/3 cup light brown sugar
• 2 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 6 large bone-in, skin-on chicken breasts, rinsed and dried

Directions

1. Heat a medium-sized saucepan over medium-high heat. Add all the ingredients except the chicken, and stir well. Bring to a simmer and cook until reduced by a third, about 20 minutes.
2. Let the sauce cool completely. Once it cools, put the chicken in a large dish or bowl and pour about a cup of the sauce over the chicken. Toss well and then cover with cling wrap.
3. Refrigerate and let the chicken marinate for at least 4-5 hours, or overnight if you can. Separate the sauce into two bowls (one will be used to mop raw chicken, the other will be used for cooked).
4. Once you’re ready to cook, prepare your charcoal grill. When the coals are hot enough, add the chicken breast-side down directly over the coals. Using the sauce set aside for raw chicken, brush all the breasts with sauce. Cover with the lid (unvented) and cook 10 minutes.
5. After 10 minutes, turn the chicken (it will be blackened and delicious) and cook the other side directly over the coals another 10 minutes. Every time you turn the chicken, brush with more sauce.
6. Move the chicken off the direct heat and turn over so it’s breast-side down again. Cook 15 minutes (lid-on), flip, and cook another 15 minutes (lid-on).
7. Using a probe thermometer, check the internal temperature of the chicken. It should be at least 155° F, and if it’s not, keep cooking and checking every 5 minutes or so until done.
8. Remove the chicken from the heat and put on a tray. Cover loosely with foil and let rest about 5 minutes. Serve with orzo salad and ice cold beer.
9. Alternatively if you can’t grill, preheat your oven to 375° F and bake the marinated chicken for about 35-40 minutes. Let rest 5 minutes before enjoying.

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