Ingredients:

• 2 tbsp extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tbsp coriander, a palm full
• 2 tbsp chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28oz) can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded pepper jack or sharp white cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions:

1. Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, onions, bell pepper, and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
2. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, and cilantro or parsley.

Ingredients:

• 1 tablespoon white-wine vinegar
• 1/2 cup bottled tomato-based barbecue sauce
• 1/4 teaspoon cayenne
• 1 1/2 pounds ground pork

Directions:

1. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
2. Stir together barbecue sauce, cayenne, 1/4 teaspoon salt, and vinegar until combined well.
3. Mix together pork, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons barbecue sauce mixture until combined (do not overmix), then form into 4 (3/4-inch-thick) burgers (4 inches in diameter).
4. Oil grill rack, then grill patties, covered only if using a gas grill, turning over occasionally, until just cooked through, about 6 minutes total. Brush top of each patty with 1 tablespoon barbecue sauce mixture, then turn over and grill 30 seconds. Brush top of each patty with 1 tablespoon barbecue sauce, then turn over and grill 30 seconds more.

Gratinata Sauce:

• 3 tbsp butter
• 2 tablespoons minced garlic
• 3 tablespoons marsala wine
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup milk
• 1/4 cup vodka
• 1/4 cup water
• 1/2 teaspoon chicken bullion
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon ground cayenne pepper
• 1 lb penne rigate cooked
• 12 medium shrimp peeled and deveined
• 2 skinless chicken breasts
• 1/2 cup Prosciutto about 2 ounces thick-sliced, chopped

Topping:

• 3 tablespoons grated parmesan cheese
• 1 1/2 teaspoons paprika
• 4 sprigs rosemary (garnish)

Directions:

1. Preheat bbq grill to high and preheat oven to 500F.
2. Prepare gratinata sauce by melting 3 tbsp of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.
3. Cook past following directions on the package (7-9 minutes in boiling water – until al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
5. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbsp of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbsp of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown.

Ingredients:

• 2.5 cups shredded rotisserie chicken
• Juice of 1 lime
• 1.5 cups tomatillo salsa
• 1 jalapeno, minced
• 3 tbsp chopped cilantro
• 1/2 small red onion, minced
• 4 flour tortillas
• 4 slices asadero or provolone cheese

Directions:

1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.
3. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.

Lime Curd:

• 3 large eggs
• 3 large egg yolks
• 1 cup sugar
• 3/4 cup fresh lime juice
• 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

Crust:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup sugar
• 1 large egg yolk
• 1 1/4 cups all purpose flour
• 1 large pinch of salt

Topping:

• 2 6-ounce containers fresh blackberries
• 1 6-ounce container fresh blueberries
• 1 tablespoon blackberry jam

Lime Curd:

1. Set fine metal strainer over medium bowl and set aside.
2. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice.
3. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes.
4. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth.
5. Press plastic wrap directly onto surface of curd, covering completely. Refrigerate until cold, about 4 hours.
6. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.

Crust:

1. Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.
2. Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour.
3. DO AHEAD Can be made 1 day ahead. Keep chilled.
4. Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping:

1. Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange blackberries in 2 concentric circles just inside edge of tart. Mound blueberries in center of tart.
2. Place jam in small microwave-safe bowl. Heat in microwave until jam is melted, about 15 seconds. Whisk to loosen and blend, adding water by teaspoonfuls if thick. Brush jam over berries.
3. DO AHEAD Tart can be made up to 8 hours ahead. Chill uncovered.

Salad:

• 4 lemon cucumbers, cut into 1/2-inch cubes
• 2 yellow banana chili peppers or other mild chili pepper, such as Anaheim, seeded and thinly sliced
• 1 medium bell pepper, preferably yellow, seeded and chopped into 1/4-inch chunks
• 1 medium red onion, chopped into 1/4-inch chunks
• 8 ounces tomatoes, preferably plum, seeded and chopped into 1/2-inch chunks
• 2 cups coarsely torn spinach leaves
• 1.5 cups 1/4-inch cubes stale French bread
• 2/3 cup Sun-Dried Tomato Dressing (recipe below)
• 12 Mediterranean-style black olives, such as oil-cured or kalamata
• 1/4 cup crumbled feta cheese
• 1 teaspoon freshly ground black pepper

Directions:

1. Place the cucumbers, chili and bell peppers, onion, tomatoes, spinach, and bread in a large bowl and toss to mix.
2. When ready to serve, pour in the dressing and toss again. Top with the olives, feta, and black pepper and serve right away.

Sun-Dried Tomato Dressing