Summer Panzanella Salad
Compliments of Tamarack: The Best of West Virginia 1-88-TAMARACK

Ingredients                                                                 Amount

English Cucumber                                 1 (cut into ¼-inch pieces)

Red Onions                                          1 (cut into ¼-inch pieces)

Roma Tomatoes                                               3 (cut in half)

Bell Peppers                                         2 (sides & bottom cut off)

Romaine Hearts                                                            3 whole

Sub Rolls                                              2 (cut into ¼-inch pieces)

Olive Oil                                                                       1 ½ cups

Black Pepper                                                               TO TASTE

Sea Salt                                                                                   TO TASTE

Red Wine Vinegar                                                          ½ cup

Garlic                                                                           2 cloves (minced)

Dijon Mustard                                                               1 teaspoon

Romano Cheese                                                           ½ cups grated

Directions

Toss each vegetable in bowl with oil, salt & pepper. Grill each vegetable on for 1 ½ to 2 minutes on each side. Brush sub rolls with oil and season with salt & pepper. Cook rolls on grill for 2 minutes each side. Put mustard, red wine vinegar, garlic, salt & pepper in a mixing bowl. Slowly whisk the oil into the bowl until all of the oil is incorporated. Toss vegetables, bread & dressing together 5 minutes before serving. Garnish with Romano cheese.

Brick Pressed Lemon & Thyme Grilled Chicken
Compliments of Tamarack: The Best of West Virginia 1-88-TAMARACK

Ingredients                                             Amount

Whole chicken              1 (backbone & neck removed)

       Lemons                                            4 (juiced and zested)

    Fresh Thyme                                                   10 sprigs

         Garlic                                                      5 cloves(minced)

         Shallots                                                    2 cloves (minced)

Blended Oil                                                     1 cup

Sea Salt                                                   TO TASTE

Black Pepper                                            TO TASTE

Directions

Mix lemon zest & juice, garlic, shallots, salt, pepper and oil. Remove neck and backbone from chicken. Toss chicken in marinade and refrigerate overnight. Remove chicken from marinade and pat dry with towel. Season both sides with salt and pepper. Place chicken on medium high heat grill. Flatten chicken with brick or iron skillet and cook for 15 minutes and turn over and cook for another 15 minutes. Remove from grill when chicken has reached an internal temperature of 165 degrees and allow it to rest for 10 minutes before serving.