Seasonal Recipes

Summer is heating up, and so are our seasonal flavors! This month’s featured recipes bring a fresh and vibrant twist to your table—from the bold and savory Mexican Street Corn Chicken Skillet to the smoky-smooth Grilled Zucchini Carbonara. Craving something sweet? Cool off with a no-fuss Bourbon-Peach Icebox Cake. And for our plant-based foodies, the Habanero Hearts of Palm Ceviche offers a spicy, refreshing bite. Dive into June with these deliciously inspired dishes!

Mexican Street Corn Chicken Skillet

Total Time	Servings
1 Hour 10 Minutes	4

INGREDIENTS:

• 1/2 cup (60 g.) all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 4 (6-oz.) boneless, skinless chicken breasts
• 2 Tbsp. neutral or extra-virgin olive oil, divided
• 1 shallot, finely chopped
• 1 ear of corn, shucked, kernels removed
• 1/2 red bell pepper, seeds and ribs removed, finely chopped
• 1 Tbsp. tomato paste
• 2 cloves garlic, finely chopped
• 1/2 tsp. chili powder, plus more for serving 
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1/4 tsp. smoked paprika
• 1/4 cup tequila or dry white wine
• 1 cup low-sodium chicken broth
• 1/2 cup sour cream or crème fraîche
• 3/4 cup crumbled queso fresco
• 1/2 lime
• 1/4 cup fresh cilantro leaves

Directions

1. Preheat oven to 375°. On a shallow plate, season flour with salt and pepper. Pat chicken dry and coat on all sides with seasoned flour; shake off excess.
2. In a large cast-iron or heatproof skillet over medium-high heat, heat 1 Tbsp. oil. Cook chicken, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate.
3. In same skillet over medium heat, heat remaining 1 Tbsp. oil. Cook shallots, stirring occasionally, until just softened, about 3 minutes. Add corn kernels, bell peppers, and tomato paste and cook, stirring, until paste is brick red, 2 to 3 minutes. Add garlic, chili powder, cumin, oregano, and paprika and cook, stirring, until fragrant, about 1 minute more.
4. Pour in tequila, scraping off any browned bits from bottom of pan. Add broth and bring to a simmer. Stir in crème fraîche; season with salt and pepper. Simmer, stirring occasionally, until liquid is slightly reduced and thickened, about 5 minutes.
5. Return chicken and any accumulated juices to skillet. Spoon sauce over.
6. Transfer to oven and bake, turning chicken halfway through, until an instant-read thermometer inserted into thickest part of chicken registers 165°, 10 to 12 minutes.
7. Crumble cheese over. Squeeze in juice from lime. Top with cilantro and sprinkle with chili powder.

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Grilled Zucchini Carbonara

Time	Servings
30 Minutes	4

INGREDIENTS

• 2  large zucchini (about 10 oz. each), cut into 1/4″ rounds 
• 2 Tbsp. extra-virgin olive oil 
• Kosher salt
• 12 oz. spaghetti 
• 6 large egg yolks 
• 1 large egg 
• 1 cup finely grated Pecorino (about 3 oz.), plus more for serving 
• 1/4 cup coarsely chopped fresh basil 
• 1 Tbsp. unsalted butter
• 1 Tbsp. white miso 
• 2 tsp. finely grated lemon zest
• Freshly ground black pepper

Directions

1. Prepare a grill for medium-high heat (or heat a large grill pan over medium-high heat); preheat 5 minutes. In a medium bowl, toss zucchini, oil, and 1 teaspoon salt. Let rest 5 to 10 minutes while grill heats up.
2. Working in batches if needed, grill zucchini, turning halfway through, until charred and softened, 5 to 6 minutes per side.
3. In a large pot of boiling salted water, cook pasta, stirring occasionally, until just al dente or a little white still appears once bitten into, about 10 minutes.
4. Meanwhile, in a large bowl, mix egg yolks, egg, Pecorino, basil, butter, miso, and lemon zest; season with pepper. Set aside away from heat.
5. Add pasta and zucchini to egg mixture, gently but quickly tossing to incorporate hot pasta and egg mixture, until sauce is glossy and coats pasta.
6. Divide pasta among bowls. Top with Pecorino; season with pepper.

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Bourbon-Peach Icebox Cake

Total Time	Servings
60 Minutes	6-8

INGREDIENTS

• 12 ounces cream cheese, softened
• 1/2 cup crème fraîche or sour cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice, divided 
• 1/4 cup (2 ounces) bourbon, divided
• 1 1/2 cups chilled heavy cream
• 1 1/2 cups  diced fresh or frozen peaches (about 2 medium peaches), divided
• 1/2 cup store-bought or homemade peach jam, divided
• 4 (5.9-ounce) packages Pepperidge Farm Thin & Crispy Butter Pecan Cookies

Directions

1. Beat cream cheese in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add crème fraîche, sugar, vanilla, cinnamon, lemon zest, and 2 tablespoons bourbon. Reduce mixer speed to low, and add heavy cream. Slowly increase speed to medium, and continue beating until soft peaks form, about 2 minutes. Set aside.
2. Stir together 3/4 cup diced peaches, 1/4 cup peach jam, and 1 teaspoon lemon juice in a small bowl. Set aside.
3. Line the bottom of an 8- or 9-inch springform pan with a single layer of cookies (6 to 7 cookies). Fill in any empty spaces with broken cookie pieces. Lightly brush cookies with about 1 teaspoon bourbon. Spread about 1 cup whipped cream mixture evenly over top of cookies. Dollop about 1/4 cup diced peach mixture in small spoonfuls evenly across top of whipped cream.
4. Repeat layering process 3 times with cookies, bourbon, whipped cream mixture, and remaining diced peach mixture. Top cake with a final layer of cookies, and brush with remaining about 1 1/2 teaspoons bourbon. Spread remaining about 1 cup whipped cream mixture evenly over cookies. Cover with plastic wrap, and refrigerate at least 4 hours or up to 12 hours.
5. Run a knife around edges of springform pan to loosen cake; remove outer ring of pan. Transfer cake (still on pan bottom) to a platter. Stir together remaining 3/4 cup diced peaches, remaining 1/4 cup peach jam, and remaining 1 teaspoon lemon juice in a bowl; spread peach mixture on top of cake, leaving a 1- to 2-inch-wide border around edges. Crumble 3 to 4 remaining cookies; sprinkle to fill border. (Reserve remaining cookies for another use.) Serve immediately.

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Habanero Hearts of Palm Ceviche

Total Time	Servings
40 Minutes	4 Serving

INGREDIENTS

• 2 cans (14 oz.) Hearts of palm, drained
• 3 Plum tomatoes, pulp removed, diced
• ½ Red onion, finely diced
• 1 Habanero pepper, finely diced
• 2 tbsp. Lime juice, fresh
• 3 tbsp. Extra virgin olive oil (optional)
• 1 tbsp. Chopped cilantro or to taste

Directions

1. Cut the hearts of palm in slices or half-moon pieces.
2. In a large bowl, combine the hearts of palm, tomato, onion, and habanero pepper.
3. Add the lime juice, olive oil, and cilantro. Mix well. (Hold off on seasoning it.)
4. Let marinate in the refrigerator for 30 min.
5. Season with salt and mix to combine.
6. Serve with chips or tostadas.

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