Here’s your sip of summer. 

A summer soup should be cool and bright, with flavors that pop with every spoonful. But, like everything in life, you’ve got to keep it interesting.

Just like this Chilled Pistachio Yogurt Soup. Dried hibiscus petals, lightly toasted pistachios and a handful of the season’s freshest herbs give this Greek yogurt soup a refreshing lift that is alarmingly addicting. Really.

The accoutrements on the side are a little extra bit of fun… they enhance what’s already in the soup.

Proof positive: The words summer and soup are not an oxymoron.

Ahh, Greece… sunbaked sandy beaches, lapis blue ocean waters and the air subtly scented with wild oregano. Yes, I’m dreaming right now…

I’ve always wanted to visit Greece, but until I can make that magical trip, I’m happily making do with this delicious and easy to make Sheet Pan Greek Chicken.

I shared my recipe for Sheet Pan Moroccan Chicken earlier this year, so you know that dinner can be ready in a little more than 30 minutes. Sheet Pan Dinners are especially wonderful because everything is blended together in one pan, so cleanup is a quick and easy.

This Sheet Pan Greek Chicken is loaded with the flavors of the Mediterranean, like oregano, lemons, artichokes and pine nuts. The red bell pepper adds color and crunch and the feta adds a subtle tangy saltiness. You can print the gluten-free recipe… and scroll down for the tutorial.

I threw in some pitted Kalamata olives because they’ve got an interesting (but mild!) umami taste… but you can always leave them out.

If you can’t actually get to Greece…this dish will carry you there. It’s the next best thing to being in Santorini… (well, kinda!).

 

 

Sheet Pan Greek Chicken Tutorial

1. you’ll need… 1½ pounds boneless skinless chicken thighs; 1 can (14 ounces) artichoke hearts (can be halved or quartered), drained; 1 cup chopped onion; 1 cup diced red pepper; 2 lemons cut in quarters or slices; ¼ cup pine nuts (optional); 4 cloves garlic minced; 2 tablespoons olive oil; 2 tablespoons dried oregano; 1 teaspoon ground black pepper; ½ cup Kalamata olives (optional); 8 ounces feta cheese; ½ cup fresh oregano or mint leaves (optional); salt to taste.

2. Move oven rack to center. Heat oven to 425°F. Place chicken, drained artichoke hearts, onion, red pepper, lemons, pine nuts (if using) and garlic on a large, rimmed sheet pan or baking sheet.

 

3. Drizzle olive oil over meat and vegetables.

4. Sprinkle with oregano and black pepper. Toss gently with a spatula to combine. Add Kalamata olives (if using).

5. Roast for 20 minutes, stir and add the feta cheese. Roast for another 5 to 10 minutes or until chicken is cooked through. Remove from oven and garnish with fresh oregano or mint leaves if desired.

 

Put down that bottle of Mint Jelly… those lamb chops are screaming for something much sexier: Mint Chimichurri.

C’mon, you know what chimichurri is, right? It’s that tangy, garlic-infused parsley-based sauce-like condiment that is a must-have on every table in Argentina. For a split second a few years back, chimichurri was the darling of every chef and on every menu in every restaurant everywhere.

Okay, I’m exaggerating a little. But, I’ve just made standard chimichurri a bit more interesting by substituting fresh mint for the parsley to create an easy to make Mint Chimichurri. The mint brings a sunny, spring-like freshness to this sauce while still keeping the heat. And, yes, it IS gluten-free!

Double this Easy Mint Chimichurri recipe because, once you taste it, you’re going to want to slather it on everything from scrambled eggs, to hamburgers to roasted asparagus!

And if you need help with the lamb chops, here’s my recipe for Roasted Rack of Lamb.

 

The perfect holiday dish: Pomegranate and Mint Lamb Chops. The ruby-red Pomegranates and bright green mint combo make this really festive, don’t you agree?

The lamb rib chops I use in this recipe are  “Frenched.” Frenched means the meat is cut away from the end of the rib or chop so that part of the bone is visible. Not only does this make the chop look deliciously elegant, it also helps the meat cook evenly.

This Pomegranate and Mint Lamb Chop recipe is gluten-free and paleo-friendly… and incredibly easy to pull together. I used my Hamilton Beach® Stack & Snap™10 Cup Food Processor to make the marinade, which includes pomegranate syrup or molasses (which you can find at Whole Foods, Trader Joe’s or ethnic markets).

Here’s a link to this delicious recipe, perfect for this time of year… (or on the grill this summer!).

And just in case you missed it… here’s how to open a pomegranate, without staining everything in site!