Dad Approved Meal Ideas for Summer Feasting | La Cucina di Kerrs

• 6 handfuls fresh arugula *1 handful per person, so add more if needed*
• ½ cantaloupe ripened, scooped into balls or chopped into cubes
• ½ honeydew melon ripened, scooped into balls or chop into cubes
• 6 thin slices of prosciutto tear apart
• 4 leaves fresh basil chopped
• 8-10 small (*fresh mozzarella*) bocconcini balls or 6-8 bocconcini medallions *we use TreStelle*
• Extra Virgin Olive Oil *2-3 tbsp - drizzle*
• Coarse Salt + ground black pepper *to taste*

• 900 g Farfalle Pasta (*use Whole-wheat for healthier spin*)
• 270 mL Jar of Sun-dried Tomatoes in seasoned oild (*use 3/4 of sundried tomato halves and chop finely*)
• 4 tbsp seasoned oil from sun-dried tomato jar
• 2 tbsp extra virgin olive oil
• 0.5 kg skinless, boneless chicken breast or chicken tenders (*about 2 chicken breasts*)
• 4 cloves fresh garlic minced
• 1/2 tbsp red pepper chili flakes less/more to taste
• 2 tbsp all-purpose flour (*substitute brown rice, quinoa, or chickpea flour for healthier spin*)
• 2 cups chicken broth low sodium
• 1.5 cups milk (*we used 1%*)
• 1/4 cup light PHILADELPHIA cream cheese
• 1 tbsp tomato paste
• 1/3 cup mozzarella shredded
• 3/4 cup parmigiano reggiano cheese freshly grated
• 1/2 tbsp EACH dried parsley, dried basil, garlic powder & salt less/more to taste
• 3 twists ground black pepper

Garnish

• freshly grated parmigiano reggiano
• fresh basil or Italian parsley

• 1 loaf sourdough bread *homemade or store-bought*
• 2 cups leftover chicken *chopped/shredded, skins removed*
• 1 cup cream cheese *any - room temperature*
• Buffalo Sauce *to taste - we used about 2 tbsp*
• 1 tbsp garlic powder
• fresh chives *optional: for garnish*

Greek Marinade

• 4 tbsp White vinegar
• 8 tbsp Olive Oil
• 2 cloves garlic minced
• 1 tsp dried oregano
• Sea salt and ground black pepper to taste

Turkey Kebabs

• 2 pkgs. of approx. 800g (0.8 kg) turkey breast fillets (skinless, boneless) cut into 1-inch pieces
• 8 small + 6 large size bamboo skewers
• ½ medium red onion
• ½ each green bell pepper & red bell pepper
• 6 fresh white mushrooms
• 6 cherry tomatoes

Greek Salad

• ½ large English cucumber chopped
• 10 Grape tomatoes halved
• 1 head Romaine lettuce rinsed, chopped
• 1 handful Spring Mix Lettuce ready-to-eat or rinsed
• 1 small Red onion finely sliced
• 100 g Feta Cheese in brine cubed or crumbled
• 1 handful Kalamata Olives

Greek Salad Dressing

• 4 tbsp olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp (or pinch) dried oregano, 1 tsp Dijon mustard, salt & pepper to taste (whisk in bowl or stir in dressing holder)
• 2 tbsp Red Wine Vinegar
• 1 clove garlic minced
• 1 tsp dried oregano
• 1 tsp Dijon Mustard
• Mediterranean Salt & Ground Black Pepper to taste

• 1 pkg Premade Thin Pizza Crusts 10" rounds
• 1 cup Mozzarella Cheese shredded
• 100 mL Jar of Fig Jam *We used a Balsamic Maple Fig version from The Cheese Gallery, Ontario & also love the "Le conserve della Nonna" Fig Spread from Nonna's Kitchen in Toronto*
• 1 handful fresh arugula
• 4-6 slices prosciutto crudo thinly sliced
• 3 fresh figs sliced in ½, length-wise
• 6-10 large shavings pecorino-romano OR Parm-reggiano cheese
• Balsamic Glaze to taste