Grilled chicken, kalamata olives, cucumber, tomato, red onion, feta, greek vinaigrette

Orzo Pasta Salad with Chicken

Provolone, piquillo peppers, arugula with simple greens

Chicken Pesto Sandwich

grilled chicken, hardboiled egg, bacon, avocado, baby heirloom tomato, bleu cheese crumble, red wine vinaigrette

Cobb Salad

turkey, brie, cranberry chutney, arugula, brioche bun; served with a simple mixed green salad

Turkey & Brie Sandwich

Kalamata olives, cucumber, tomato, red onion, feta, greek vinaigrette

Orzo Pasta Salad

spring mix, mixed salumi, piquillos, artichoke, kalamata olives, heirloom tomatoes, cucumber, red onion, pepperoncini, feta, greek vinaigrette

Orzo Antipasto Salad

Bring a large pot of water to a boil and add the specified salt. Add 2 cups dry orzo and cook according to package instructions (about 8-10 minutes) until al dente. Reserve 1/4 cup cooking water, then drain the orzo and rinse briefly under cold water to stop cooking. Transfer to a large bowl and toss with 1 tablespoon of olive oil to prevent sticking; set aside to cool.

Cook the orzo

Pat the 1 lb chicken breasts dry. Season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (from the vinaigrette amounts) and 1 tablespoon olive oil. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Preheat a grill or grill pan over medium-high heat. Grill chicken 4-6 minutes per side (internal temperature 165°F / 74°C) until cooked through with nice char marks. Transfer to a cutting board and rest 5 minutes, then slice into bite-sized strips or cubes.

Prepare the chicken

While orzo cools and chicken rests, halve the tomatoes, dice the seeded cucumber, thinly slice the red onion, halve the pitted kalamata olives if not already halved, crumble the feta, and chop the parsley. Add all prepared vegetables, olives, feta, and parsley to the bowl with cooled orzo.

Prepare vegetables and cheese

Add the sliced grilled chicken to the orzo-vegetable mixture after dressing has been added (next section). Gently toss to combine, checking seasoning and adding reserved pasta cooking water by tablespoon if mixture seems dry to help coat ingredients.

Assemble salad

In a small bowl or jar, whisk together 1/2 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon dijon mustard, 1 teaspoon dried oregano, 2 minced garlic cloves, 1 teaspoon honey (optional), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust acid/salt balance as desired. Reserve about 1/3 cup of the vinaigrette to dress the salad; use the rest as a light marinade for the chicken before grilling if desired.

Make the vinaigrette

If you prefer more flavor, place the chicken breasts in a shallow dish or zip-top bag and pour 2-3 tablespoons of the vinaigrette over them. Marinate 15-30 minutes at room temperature or up to 2 hours refrigerated. Remove chicken from marinade, discard excess, then grill as directed above. If you used this step, reduce added vinaigrette to taste when tossing salad.

Marinate chicken (optional)

Pour approximately 1/3 cup vinaigrette over the cooled orzo, vegetables, and feta. Toss gently to coat all components. If the salad seems dry, add reserved pasta cooking water 1 tablespoon at a time or an additional tablespoon or two of vinaigrette until desired coating is reached.

Dress the salad

Taste the assembled salad and adjust seasoning: add additional kosher salt, freshly ground black pepper, lemon juice, or a pinch of crushed red pepper flakes if using. Let the salad sit 10-15 minutes at room temperature to allow flavors to meld, or chill up to 2 hours. Serve cold or at room temperature. Leftovers keep 2-3 days refrigerated in an airtight container; stir gently before serving and add a splash of olive oil or reserved vinaigrette if dry.

orzo pasta (dry)

boneless skinless chicken breasts

kalamata olives, pitted and halved

English cucumber, seeded and diced

cherry or grape tomatoes, halved

red onion, thinly sliced

feta cheese, crumbled

fresh parsley, chopped

extra-virgin olive oil

red wine vinegar

fresh lemon juice

dijon mustard

dried oregano

garlic cloves, minced

honey or sugar (optional, to balance acidity)

kosher salt

black pepper, freshly ground

olive oil (for grilling chicken)

salt for pasta water

optional crushed red pepper flakes

If using pre-cooked chicken, shred or thinly slice so it layers easily. If starting raw, poach two boneless skinless chicken breasts in simmering water for 12–15 minutes until cooked through, then cool and shred (this recipe assumes 2 cups cooked).

Prepare chicken

In a bowl, combine the shredded/sliced chicken with 4 tablespoons of the prepared basil pesto. Toss until chicken is evenly coated. Reserve remaining 2 tablespoons of pesto to spread on the bread.

Dress chicken with pesto

Lay out provolone slices, arrange sliced piquillo pepper strips, and have the arugula ready. The piquillo peppers add sweet-roasted flavor; pat them dry with a paper towel if they are moist.

Assemble filling components

Halve the ciabatta rolls horizontally. Lightly brush cut sides with olive oil (and butter if using) and toast cut-side down in a skillet over medium heat, on a baking sheet under a broiler, or on a grill for 1–2 minutes until the bread is golden and slightly crisp. Watch carefully to avoid burning.

Spread 1 tablespoon of reserved pesto onto the bottom half of each toasted roll. This adds flavor and helps keep the sandwich moist without making the bread soggy.

Pile the pesto-dressed chicken evenly on the bottom halves of the rolls (about 1 cup chicken per sandwich). Top the chicken with two provolone slices per sandwich, then place 3 sliced piquillo peppers per sandwich in an even layer over the cheese.

Add a generous handful (about 1 cup) of fresh arugula on top of the peppers. Close the sandwiches with the top halves of the rolls and press gently. If you prefer melted cheese, place assembled open-faced sandwiches under a broiler for 1–2 minutes until the provolone softens and begins to melt, then top with arugula and close.

In a bowl, whisk together 1 tablespoon extra virgin olive oil and 1 teaspoon lemon juice or red wine vinegar, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or seasoning as needed.

Toss the mixed baby greens with the dressing just before serving (to prevent wilting). Divide the dressed greens between two plates and serve alongside the sandwiches.

Cut each sandwich in half on the diagonal and serve immediately with the simple greens. Provide extra pesto on the side if desired.

Store leftovers: wrap sandwiches tightly and refrigerate up to 2 days. Keep salad dressing separate and add to greens just before serving.

cooked chicken breast, shredded or sliced

prepared basil pesto

provolone cheese slices

roasted piquillo peppers (jarred), drained and sliced into strips

arugula

ciabatta rolls or focaccia (medium)

unsalted butter, softened (optional, for toasting)

olive oil (for brushing)

mixed baby greens

extra virgin olive oil

lemon juice or red wine vinegar

salt

black pepper

Place 4 large eggs in a single layer in a medium saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover pan, and let sit 9 minutes for firmly set yolks. After 9 minutes, transfer eggs to a bowl of ice water and chill 5 minutes. Peel and halve lengthwise; set aside.

Hard-boil eggs

While eggs are cooling, wash and thoroughly spin or pat dry the salad greens. Halve the heirloom tomatoes and slice the avocado just before assembly to prevent browning; toss avocado with a squeeze of lemon if desired.

Season both sides of 2 boneless skinless chicken breasts with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub with 1 tbs olive oil.

Preheat a grill or grill pan over medium-high heat. When hot, grill chicken 5–7 minutes per side, or until an instant-read thermometer reads 165°F (74°C) in the thickest part. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Cook 6 strips of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain and cool, then chop or crumble into pieces.

In a small bowl or jar combine 3 tbs red wine vinegar, 1 tps Dijon mustard, 1 tbs minced shallot, 1 tsp honey, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk while slowly streaming in 6 tbs extra-virgin olive oil until emulsified. Taste and adjust seasoning. The dressing will keep refrigerated for up to 3 days.

On a large platter or individual plates, arrange 6 cups of mixed salad greens in an even layer.

Arrange toppings in rows or sections across the greens: halved heirloom tomatoes (1 cup), sliced avocado (1 cup), sliced grilled chicken, halved hard-boiled eggs (4 eggs), crumbled bacon and 3 oz bleu cheese. Aim for visually distinct rows like a classic Cobb.

Drizzle desired amount of red wine vinaigrette over the assembled salad (about 2–4 tbs per serving) or serve on the side. Sprinkle chopped chives or parsley if using.

Serve immediately, allowing diners to mix the salad themselves so avocado and greens remain fresh.

mixed salad greens (romaine, baby spinach, arugula or mesclun)

baby heirloom tomatoes, halved

avocado, ripe but firm, peeled, pitted and sliced

olive oil (for chicken)

large eggs

bacon strips

bleu cheese, crumbled

Dijon mustard

minced shallot

honey or sugar

chopped fresh chives or parsley (optional)

lemon wedge (optional)

Slice the brioche buns in half horizontally. Spread about 1/2 teaspoon of unsalted butter on the cut sides of each bun (use remaining butter for toasting).

Prepare brioche buns

Heat a large skillet or griddle over medium heat. Add remaining butter and olive oil to the pan. Place buns cut-side down and toast until golden brown, 1 to 2 minutes. Remove and set aside.

Toast buns

If you prefer warm meat, add the sliced turkey to the same skillet in a single layer for 30–60 seconds per side just to warm through. Season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat.

Warm turkey (optional)

Trim any rind if desired and slice the brie into 8 even pieces (about 1 oz each) so each sandwich gets roughly 2 slices.

Slice brie

Spread about 2 tablespoons cranberry chutney on the bottom half of each toasted bun. Layer 3 oz (about 3 slices) of turkey over the chutney. Top turkey with 2 slices (about 2 oz) of brie placed evenly so it will soften against the warm turkey. Pile 1 cup arugula on top of the brie. Season arugula lightly with remaining 1/4 teaspoon kosher salt and 3/4 teaspoon black pepper distributed across sandwiches. Cap with top bun.

Assemble sandwiches

If you want the brie softer/melted, place assembled open-faced sandwiches under a broiler for 1–2 minutes until the brie begins to soften (watch closely). Then add arugula and top buns.

Melt brie (optional)

Cut each sandwich in half on the diagonal and serve immediately alongside the mixed green salad.

Serve

Make the dressing: In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple syrup), salt, and black pepper. Whisk or shake to combine. Slowly whisk in extra-virgin olive oil until emulsified.

Toss the salad: In a large bowl combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Drizzle dressing over the salad to taste (start with about half and add more as needed). Toss gently to coat evenly.

Plate and serve: Divide the salad among four plates or place in a serving bowl. Serve immediately alongside the sandwiches.

brioche buns

sliced roasted turkey breast

brie cheese

cranberry chutney (or cranberry sauce)

unsalted butter

olive oil

freshly ground black pepper

mixed salad greens (spring mix or baby greens)

cherry tomatoes, halved

cucumber, thinly sliced

honey or maple syrup

Bring 6 cups water and 1 tablespoon kosher salt to a rolling boil in a medium pot. Add 1 1/2 cups dry orzo and stir to prevent sticking. Cook uncovered, stirring occasionally, until al dente, about 7–9 minutes (check package for exact time).

Cook Orzo

Drain orzo in a fine-mesh sieve and immediately rinse briefly under cold running water to stop cooking and cool the pasta. Shake off excess water and transfer orzo to a large mixing bowl to continue cooling.

While the orzo cooks, prep the vegetables: halve the cherry tomatoes (or quarter if very large) to make 1 1/2 cups. Peel (if desired) and dice the English cucumber into 1/4-inch pieces to make about 1 cup. Thinly slice the red onion and chop into small half-moons to total about 1/2 cup. Pit and halve or slice Kalamata olives to measure 3/4 cup. Chop fresh parsley finely to make 1/4 cup. Crumble or cube feta to equal 1 cup.

Prepare Vegetables

Add the cooled orzo to the bowl with tomatoes, cucumber, red onion, olives, feta, and parsley. Toss gently to combine, taking care not to mash the tomatoes or feta.

In a small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon minced garlic, 1/2 teaspoon honey (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified.

Make Dressing

Taste the dressing and adjust seasoning as needed—add a pinch more salt, a splash more vinegar, or a touch more honey to balance acidity if desired.

Pour the vinaigrette over the orzo and vegetable mixture. Gently toss until everything is evenly coated. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld, or refrigerate for 30 minutes for a chilled salad.

Before serving, taste and adjust seasoning with additional salt and pepper if needed. Garnish with a few reserved parsley leaves or extra crumbled feta if desired.

water

kosher salt (for pasta water)

English cucumber

cherry or grape tomatoes

red onion

Kalamata olives (pitted)

feta cheese (block or crumbled)

fresh parsley

minced garlic (about 1 clove)

Bring 6 cups water to a rolling boil in a medium pot with 1 tablespoon kosher salt. Add 2 cups orzo and cook, stirring occasionally, until al dente (about 8–10 minutes). Drain in a fine-mesh sieve and immediately rinse under cold water to stop cooking and cool the pasta. Shake off excess water and transfer orzo to a large mixing bowl.

Cook orzo

While orzo cools, fluff it with a fork so it doesn’t clump and set aside to finish cooling to near room temperature (about 10 minutes). Add 4 cups spring mix to the bowl with cooled orzo and gently toss to combine.

Prepare salumi by loosely rolling or folding slices and then cutting into bite-size pieces if desired. Add the 8 oz mixed salumi to the orzo and greens.

Crumble 6 oz feta into small pieces and gently fold into the salad, leaving some larger crumbles for visual appeal.

Drain and slice 6 oz piquillo peppers into strips. Quarter or halve artichoke hearts if large. Pit and halve 3 oz kalamata olives if not pitted. Add the peppers, artichokes, and olives to the orzo mixture.

Add 2 cups chopped heirloom tomatoes, 1 cup sliced cucumber, and thinly sliced red onion from 1 small onion to the bowl. Add 6 sliced pepperoncini and reserve 2–3 whole pepperoncini for garnish.

Gently fold all vegetables and pickled items into the orzo-spring mix-salumi mixture to distribute evenly without crushing the tomatoes or greens.

In a small jar or bowl, combine 1 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 1 teaspoon dried oregano, 1 teaspoon honey (or maple syrup), 3 teaspoons kosher salt, and 1 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — if too sharp add 1–2 teaspoons more honey, if too oily add 1/2–1 tablespoon more vinegar or lemon juice.

Make vinaigrette

Pour about 3/4 cup of the vinaigrette over the assembled salad and toss gently to coat. Add more dressing to taste, up to the remaining amount, depending on how saucy you like it. The quantities provided make extra dressing for leftovers.

After dressing, taste for seasoning and add additional salt and pepper if needed. Fold in chopped 1 tablespoon fresh parsley and sprinkle lemon zest if using.

Transfer to a serving bowl or platter. Garnish with reserved whole pepperoncini and a few larger feta crumbles. Serve immediately or chill for 30–60 minutes to let flavors meld. If chilling, hold back a small amount of dressing to refresh before serving.

Orzo Pasta Salad With Chicken

Chicken Pesto Sandwich

Cobb Salad

Turkey & Brie Sandwich

Orzo Pasta Salad

Orzo Antipasto Salad