Each month, we feature a current or new recipe from our head chef, Jean – grab your grocery list and enjoy this month’s special meal!

Ingredients:

1 lb of Calamari tubes & tentacles
20 kalamata olives, pitted & halved
½ red pepper small diced
¼ red onion minced
2 celery stalks thin sliced
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons of olive oil
1 tablespoon of red wine vine
1 clove of garlic minced

Directions:

1. Cook calamari for one minute in boiling water and place in ice water to chill quickly; it helps to stop cooking so it won’t be overdone.

2. Toss together with with the rest of the ingredients, and let calamari sit overnight.

3. The next day, season with fresh oregano, thyme, basil, parsley or herbs of your choosing.

4. Served in halved red peppers on Bibb lettuce.

Ingredients:

1/2 cup olive oil
1 tablespoon minced garlic
3/4  teaspoon salt

3 cups cheery tomatoes, halved
3 tablespoons olive oil
1 1/2 teaspoon dried oregano

8 boneless chicken breasts
2 cups grated Parmesan cheese
1 cup bread crumbs
8 slices Mozzarella cheese

Directions:

1. Combine 1/2 cup olive oil with minced garlic and salt, and set aside.

2. Toss cherry tomatoes in 3 tablespoons olive oil and oregano, roast in 350 degree oven until tender, then set aside.

3. Combine bread crumbs with grated Parmesan cheese and set aside.

4. Dip chicken breasts in garlic oil, then roll in bread crumb mixture to coat. Place on baking pan and roast in 350 degree oven until internal temperature reaches 165 degrees. Top with slices of fresh Mozzarella cheese and return to oven to melt. Then, top chicken with roasted cherry tomatoes and serve.