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Grilled Chicken Thighs with Green Goddess Sauce

Roasted Potato Salad with Pistachio-Orange Vinaigrette

Grilled Flatbread with Burrata, Peas & Prosciutto

Green Goddess Grilled Chicken Thighs

Chicken

2 lbs boneless, skinless chicken thighs

Kosher salt and freshly cracked black pepper

Vegetable or avocado oil, for the grill

Green Goddess Marinade

1/4 cup parsley leaves

1/4 cup fresh chives

1/4 cup basil

1/4 cup dill

1/4 cup distilled white vinegar

1½ tbsp lemon juice (or more vinegar)

1/2 cup mayo

1 garlic clove

1½ tsp honey

1/3 cup extra virgin olive oil

Salt + pepper to taste

Instructions

Combine the herbs, vinegar, lemon juice, mayo, garlic, and honey in a tall jar or blender. Blend until smooth and bright green. Stream in the olive oil and blend again until fully emulsified. Season with salt and pepper. If it feels a little thin, add another spoonful of mayo to thicken it up.

Reserve about 1/3 cup of the sauce for marinating and set the rest aside for serving.

Pat the chicken dry and season both sides with salt and pepper. Coat with the marinade (either in a dish or zip-top bag), and let it sit in the fridge for at least 1–2 hours, or overnight if you can swing it.

When you’re ready to cook, preheat the grill to 400°F and lightly oil the grates (use a paper towel dipped in oil — no flare-ups, please).

Grill the chicken thighs for about 5–6 minutes on one side with the lid closed, then flip and cook another 4–5 minutes until they’re charred and cooked through (165°F internal temp).

Let them rest for a few minutes, then drizzle with the remaining Green Goddess sauce and serve.

Roasted Potato Salad with Pistachio-Orange Vinaigrette

Vinaigrette

2 tbsp white wine vinegar

2 tbsp Dijon mustard

2 tbsp honey

2 tbsp fresh orange juice

1 tsp orange zest

1/4 cup extra virgin olive oil

1/4 cup neutral oil (like avocado or grapeseed)

2 tbsp capers

1/2 cup toasted pistachios, chopped

Kosher salt, to taste

Salad

1½ lbs fingerling potatoes, scrubbed + halved

Olive oil

Kosher salt + freshly cracked black pepper

4 spring onion bulbs (or 1 large leek), thinly sliced

1 bunch asparagus, shaved or thinly sliced on an angle

4 radishes, thinly shaved

1/4 cup fresh tarragon leaves

2 tbsp minced chives

4 oz greens (arugula, watercress, spring mix — whatever you like)

4 oz goat cheese, crumbled

Make the Vinaigrette

In a bowl, whisk together the vinegar, Dijon, honey, orange juice, and zest.

Slowly drizzle in both oils while whisking until emulsified.

Stir in the capers and chopped pistachios. Season with kosher salt and set aside.

Make the Salad

Preheat oven to 400°F. Toss halved potatoes in olive oil, salt, and pepper, and spread them cut-side down on a sheet pan.

Roast for 20 minutes, then scatter the sliced spring onions over the top. Drizzle with a bit more oil and return to the oven for another 20 minutes until the potatoes are golden and tender. Let cool slightly.

In a big mixing bowl, combine the shaved asparagus, radishes, tarragon, chives, and greens. Add the warm roasted potatoes and spring onions.

Drizzle with your desired amount of vinaigrette and toss everything well.

Transfer to a serving bowl and top with goat cheese and a few cracks of black pepper.

Gluten-Free Grilled Flatbread with Burrata, Peas & Prosciutto

Ingredients

1 cup warm water

2 tsp active dry yeast

2 cups gluten-free flour

1½ tsp kosher salt

½ tsp baking powder

Instructions

In a large bowl, combine warm water and yeast. Let it sit and dissolve (proof) for a few minutes.

Add in gluten-free flour, salt, and baking powder.

Mix well for 5 minutes using a stand mixer or by hand. Avoid overmixing.

Let the dough rest for 30 minutes.

Preheat grill (or oven) to 450°F.

Gently press or spread dough into your desired flatbread shape (don’t roll it — it’s more delicate).

Partially bake flatbread for 8 minutes to set the base.

Remove, add toppings (below), and return to the grill/oven for another 10–12 minutes until the edges are golden and toppings are warmed through.

Toppings

Olive oil or pesto (as your base)

1 ball burrata, torn into pieces

½ cup peas (blanched fresh or thawed frozen)

2–3 slices prosciutto

Fresh mint or basil (optional)

Flaky salt + black pepper to finish

Instructions

Brush your partially baked flatbread with olive oil or a light layer of pesto.

Add torn burrata across the surface.

Scatter peas on top and drape prosciutto slices throughout.

Return to grill or oven and bake 10–12 minutes more until the cheese is melty and bubbly, and the edges are crisp.

Finish with a few fresh herbs, cracked black pepper, and flaky salt before serving.