INGREDIENTS

1 lb. orecchiette
1/4 c. extra-virgin olive oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pint cherry tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish

DIRECTIONS

In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste.
To bowl, add pasta, garlic and tomatoes. Toss with dressing to combine.
Garnish with basil.

Grilled Romaine Caesar Wedge

INGREDIENTS

3/4 c. mayonnaise
1 clove garlic, miced
1 tsp. honey mustard
1 tsp. Worcestershire sauce
Juice of 1/2 lemon
kosher salt
Freshly ground black pepper
1 large head romaine lettuce, quartered
2 tbsp. extra-virgin olive oil
4 slices bacon, cooked and chopped
3/4 c. grape tomatoes, halved

DIRECTIONS

Make creamy Caesar dressing: In a small bowl, whisk together mayo, garlic, honey mustard, Worcestershire, and lemon juice and season with salt and pepper. Set aside.
Heat a grill pan over medium-high heat. Brush romaine wedges with olive oil. Grill romaine until charred and slightly wilted, 2-3 minutes per side.
Transfer romaine to a plate and drizzle with dressing. Top with bacon and tomatoes.

Summer Panzanella

INGREDIENTS

2 large baguettes, cut into 1-inch cubes
1/2 c. extra-virgin olive oil, divided
1 large, seedless cucumber, roughly chopped
2 pints cherry tomatoes (preferably multi-colored), halved
1 red onion, chopped
1 clove garlic, minced
3 tbsp. red wine vinegar
1 tsp. honey
kosher salt
Freshly ground black pepper
1 bunch basil, torn

DIRECTIONS

Pre-heat a large skillet over medium-high heat.
Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.
Make dressing: In a small bowl, whisk together red wine vinegar, remaining olive oil, and honey. Season with salt and pepper to taste.
To large bowl, add crispy bread, cucumber, tomatoes, red onion, and garlic. Toss with dressing until evenly coated. Season with more salt and pepper.
Garnish with basil.