Avocado and Grapefruit Salad

Includes:Three Acre Kitchen - Balsamic Vinaigrette & Three Acre Kitchen - Blueberry Balsamic Glaze 

Ingredients:

1 large head romaine lettuce – washed, dried and broken into pieces
2 large grapefruits – peeled, sectioned and cut in half
2 Hass avocados – peeled and cut into chunks
3 tablespoons Three Acre Kitchen Balsamic Vinaigrette
2 tablespoons Three Acre Kitchen Blueberry Balsamic Glaze

Method:

Divide the lettuce between four salad bowls.

Arrange grapefruit and avocado over lettuce.

Whisk the vinaigrette together with the glaze and dress the salads.

Grilled Balsamic Chicken & Summer Vegetables  

Includes: Three Acre Kitchen - Balsamic Marinade

Ingredients:

¾  cup Three Acre Kitchen’s Balsamic Marinade with Juniper and Rosemary *
4 boneless chicken breast halves
2 long oriental eggplant – sliced down the center lengthwise
2 medium zucchinis – cut in ½ inch slices lengthwise
2 large red peppers – quartered lengthwise
2 medium Vidalia onions – cut in half-inch slices across the grain (so you can see the rings)
2 Portobello mushrooms, cut in ½ inch slices

Method:

Sprinkle salt on the slices of eggplant and zucchini and let drain in a colander for about 20 or 30 minutes. This process pulls any bitterness from the eggplant and removes excess water from the squash so it will hold together while cooking.

Pour the marinade into a 9x13 inch glass or stainless steel baking dish (not aluminum).

Pat the eggplant and zucchini dry with paper towels. Mix all the vegetables together with the marinade and marinate for 15 minutes; remove vegetables to another dish and cover.

Add the chicken to the marinade, turning to cover both sides and marinate for 15 minutes.

Cook chicken and vegetables over coals or medium heat on a gas grill turning every 4 minutes until done (about 10 to 15 minutes – depending on the heat of the grill). Drizzle any extra marinade over the chicken and vegetables before the first turn.

Remove the chicken and vegetables from the grill to a clean platter.

Serve with crusty bread and a simple salad of mixed greens, tomatoes, cucumbers, feta cheese and fresh basil – of course dress the salad with Three Acre Kitchen’s Balsamic Vinaigrette!

Cook’s Notes:

If you slice about halfway through the thickest part of the chicken breast and flatten it with a meat mallet, the chicken will cook more evenly. If you can’t find the long oriental eggplant, the regular “egg-shaped” eggplant will work just fine – just cut it into ½ inch slices.

* Instead of the Marinade, you can use ½ cup of Three Acre Kitchen Balsamic Vinaigrette mixed with ½ cup of basil pesto. I then use this mixture to coat the vegetables and chicken, letting them sit for 15 minutes before grilling. I do this recipe both ways depending on what herbs I’m craving that night.

Blueberry Glazed Pie

Includes:Three Acre Kitchen - Blueberry Balsamic Glaze

Ingredients:

1 fruit Pie (your favorite – apple, peach, raspberry, strawberry, rhubarb are all great)
1 pint vanilla ice cream (use the real thing – not frozen yogurt)
½ cup Three Acre Kitchen Blueberry Balsamic Glaze

Method:

Heat the pie.

Serve with a scoop of ice cream and a drizzle of the glaze.