June Recipe of the Month
Delicious summer flavors will make this a quick dinner!
Nectarine Basil Salad with Pineapple Balsamic Vinaigrette
4 cups Baby Spinach
2 Nectarines, halved and stones removed
½ an Avocado
3 large Green Onions
10 fresh Basil leaves
¼ cup Almonds, sliced
2 ounces Feta Cheese, crumbled
2 Tablespoons THE OLIVE MILL White Pineapple Balsamic
3 Tablespoon THE OLIVE MILL Basil Olive Oil, divided
Dash of Pink Himalayan Salt and freshly cracked Black Pepper
Add Baby Spinach to a large mixing bowl. Brush Nectarine halves with 1 Tablespoon Olive Oil and grill for 3 to 5 minutes. Slice the Nectarine halves and Avocado and add to the bowl. Chop the Green Onions and Basil and add to the bowl. Prepare the Vinaigrette by whisking together the Balsamic, 2 Tablespoons Olive Oil, Salt, and Pepper until smooth or blend in a shaker bottle. Pour the Vinaigrette over the salad and toss. Sprinkle with Almonds and Feta Cheese.
Pineapple Balsamic Glazed Chicken
4 Chicken Breasts, boneless and skinless
3 Tablespoons THE OLIVE MILL Basil Olive Oil
3 Tablespoons plus ¼ Cup THE OLIVE MILL White Pineapple Balsamic
3 cloves Garlic, minced
1 Teaspoon Pink Himalayan Salt and ½ Teaspoon freshly ground Black Pepper
Place Chicken Breasts in a large resealable plastic bag, set aside. In bowl, whisk together Olive Oil, 3 Tablespoons Balsamic, Garlic, Salt, and Pepper. Add Marinade to the Chicken Breasts, seal the bag and refrigerate for 1 hour, or up to 12 hours. Preheat grill to 425 degrees. Brush grate with oil. Grill Chicken for 5 to 8 minutes per side, until temperature reaches 165 degrees. Cover and rest for 8 to 10 minutes. While Chicken is resting, in a small saucepan, simmer ¼ Cup Balsamic over medium heat for 5 to 8 minutes to thicken. Slice Chicken, drizzle with Balsamic Glaze and garnish with chopped Basil leaves, if desired. Serve alongside Salad.
