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INGREDIENTS 16 ounces rotini pasta (or pasta of your choice) 16 ounce can of chickpeas, drained and rinsed 1 cup salami, chopped 1 cup pepperoni, chopped 1 pint cherry tomatoes, sliced in half 6 ounces roasted red peppers, chopped 6 ounces artichoke hearts, halved 1/3 red onion, diced 1/3 cup pepperoncini, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 2 cups mozzarella cheese, cubed 1/4 cup fresh parmesan cheese, shredded Dressing: 1/2 cup extra virgin olive oil 1/4 cup white wine vinegar 2 teaspoons honey 2 teaspoons fresh lemon juice 2 tablespoons fresh parmesan cheese 3 garlic cloves, minced 1 teaspoon dried parsley 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes, optional Salt and pepper to taste INSTRUCTIONS Cook the pasta according to package. Remove, drain and run cold water over it. Set aside. In a large mixing bowl, combine the pasta, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncini, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine. In a mason jar or salad dressing container, combine the extra virgin olive oil, white wine vinegar, honey, lemon juice, parmesan cheese, garlic, parsley, basil, oregano, crushed red pepper and salt and pepper. Whisk or shake to combine. Taste and adjust seasoning. Pour the dressing over the salad and mix well to combine.  Ideally refrigerate 2 hours before serving. Enjoy!

INGREDIENTS 1 tbsp olive oil, plus additional vegetable oil if grilling 1 tsp Kosher salt 1/2 tsp black pepper 3/4 tsp garlic powder 4 boneless skinless chicken breasts 1/2 cup basil pesto 6 ounces fresh mozzarella cheese, sliced Balsamic reduction or glaze INSTRUCTIONS For the grill: Preheat the grill to 400 degrees. Dip a paper towel in a bowl of vegetable oil and use a pair of tongs to oil the grill grates. Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. Rub the chicken with a tablespoon of olive oil, and then season with salt, pepper, and garlic powder. Place the chicken on the grill and grill for 5 minutes, then flip. Grill for two minutes, then open the grill and top each chicken breast with a tablespoon of pesto, followed by the mozzarella slices and a second scoop of pesto. Cover the grill and continue to grill for another 2-3 few minutes, or until the cheese is melted and chicken registers 165 degrees. Serve with arugula and a drizzle of balsamic glaze. For the stovetop: Place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound it to an even thickness. I prefer my chicken breasts to be about 3/4 inch thick. Season the chicken on both sides with salt, pepper, and garlic powder. Heat a tablespoon of olive oil over medium heat. Add the chicken to the pan and cook for about 4 minutes or until well-browned. Flip the chicken over and cook for another 2 minutes, then add a scoop of pesto, mozzarella slices, and another scoop of pesto. Cover the pan and continue to cook another 2 minutes, or until the cheese is melted and chicken registers 165 degrees.  Serve with arugula and a drizzle of balsamic reduction.

INGREDIENTS 1 ½ lbs. seaweed 4 chorizo or other sausage links 2 sweet onions, cut into wedges 1 ½ lbs. small new potatoes, scrubbed 4 ears corn, shucked 4 lobsters (approximately 1 ¼ lbs. each) 4 dozen littleneck clams, scrubbed 2 cups dry white wine or beer 4 sprigs fresh thyme 4-6 lemon wedges, quartered or halved 2 sticks unsalted butter, melted INSTRUCTIONS Preheat gas grill to medium-high heat or if using a charcoal grill, light briquettes. Coals are ready to cook on when covered with light gray ash. Place half of the seaweed in the bottom of a 16-quart (or larger) pot. Add chorizo or sausage followed by onions, then potatoes. Stand corn along the edge of the pot, stem side down. Add thyme sprigs and pepper. Add the lobsters followed by the clams, tied loosely in cheesecloth. Pour in wine or beer. Place the remaining seaweed on top and cover with lid. Place the pot on a preheated grill or on the stove over high heat. Cook until steam starts to escape, approximately 35 minutes on the grill and 12 minutes on the stove. If cooking on the stove, reduce heat to medium-high and begin timing. Steam cook for approximately 15 minutes or just until the lobsters are bright red. Be sure to discard any clams that may not have opened. Serve it up outside on tables covered with lots of newspaper, and for a beachy feel, put out small pails to discard the shells in. Don’t waste that flavorful cooking broth! Provide everyone with a small cup and let them enjoy soaking it up with warm, crusty bread.

INGREDIENTS 2 mangoes, peeled, pitted and chopped 1/2 cup barbecue sauce 1 tbsp fresh lime juice 1/4 tsp salt 1/4 tsp black pepper 1/4 cup tightly packed fresh cilantro sprigs plus additional chopped for garnish (optional) 4 bone-in, skin-on chicken thighs (about 2 pounds) 4 bottles (12 ounces each) Goose Island Beer Company® Lost Palate Hazy IPA INSTRUCTIONS 1. In blender, purée mangoes, barbecue sauce, lime juice, salt and pepper on high until smooth; add cilantro and purée 15 seconds or until cilantro is chopped. Makes about 2 1/3 cups. 2. Place chicken in large zip-top plastic bag; pour 1 1/2 cups mango mixture over chicken. Seal bag, pressing out excess air. Massage chicken in bag; refrigerate at least 4 or up to 8 hours. 3. Prepare outdoor grill for direct grilling over medium heat; let chicken stand at room temperature 30 minutes. Remove chicken from marinade; discard marinade. Place chicken, skin side up, on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 165°, brushing chicken with remaining 3/4 cup mango mixture and turning every 5 minutes. 4. Serve chicken sprinkled with cilantro, if desired, paired with Goose Island Lost Palate Hazy IPA. Approximate nutritional values per serving (1 chicken thigh, 1 beer): 582 Calories, 20g Fat, 5g Saturated Fat, 173mg Cholesterol, 459mg Sodium, 37g Carbohydrates, 1g Fiber, 17g Sugars, 7g Added Sugars, 31g Protein.

INGREDIENTS 1 package sugar cookie dough 8 oz. cream cheese ½ cup sugar 1 tsp. vanilla extract Fresh fruit (choose colorful fruits like strawberries, blueberries, raspberries, seedless grapes and kiwi. Avoid fruits like bananas and peaches that brown quickly!) INSTRUCTIONS Cookie Directions: Preheat the oven to 350°F. Lightly grease a round aluminum pan. Shape dough into one big cookie - 1/2 inch thick (it will become thinner when it bakes). Bake until golden brown, approximately 15-20 minutes. Let the cookie cool. Topping Directions: Mix cream cheese, sugar and vanilla together in a mixing bowl. Spread evenly on the cooled cookie. Arrange fruit on topping.