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These Peachy Caprese Pancetta Stacks dripping with Honeyed White Balsamic Glaze are the epitome of summer. They’re so easy to make, gluten free, and downright delicious.

Talk about farmers market inspo! These Peachy Caprese Pancetta Stacks are the result of last weekend’s outing and were devoured in no time. The blend of sweet n’ salty, creamy and crispy flavors are simply irresistible. I love tweaking and twisting classic recipes and apparently it was traditional caprese salad’s turn.😉

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How to Make Peachy Caprese Pancetta Stacks

As you may already know, the key components to caprese salad are vine-ripened tomatoes, fresh mozzarella cheese, and basil drizzled with a balsamic vinaigrette or glaze. Adding super sweet peaches, crispy pancetta and a lighter, white balsamic glaze truly let summer’s bounty shine.

Ripe yet still firm peaches work best in this recipe along with sliced pancetta. Look for already-packaged round slices of pancetta in your market or go to the deli counter and have it thinly sliced. About a quarter to a third of a pound will work. You’re going to bake the slices in a relatively low oven once they have a good sprinkle of brown sugar and crushed fennel seeds for extra caramelized flavor.

Once the pancetta is crisp and cool enough to handle you can start assembling your scrumptious stacks. Halving the peaches horizontally, removing the pits then halving again will work best. You can trim the very ends to make those outer slices flatter too. And to be honest, the quality of the peaches will make or break this dish, so make sure they’re super scrump!

And, please, don’t break out the level to make the stacks perfectly straight. You’ll drive yourself nuts for no reason. They’ll still taste ah-mazing!! As you can tell, I embrace imperfection. There are other things in life to worry about. Like your kid getting his driver’s license. No joke. It’s here. As in tomorrow.🙏

Days are long but years are short is one of the truest phrases ever. Try to live slow, friends. Especially in summer. xox, Kim

What to Serve with Peachy Caprese Pancetta Stacks

When you’re menu planning for the next summer soiree, here are a few crowd-pleasers to round out the menu!

Craving More Summer Dishes? Check these out! Essential Tools

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Peachy Caprese Pancetta Stacks
Take summery cheese and charcuterie board elements and layer them up into these unassuming and incredibly delicious Peachy Caprese Pancetta Stacks dripping with Honeyed White Balsamic Glaze.
Course Appetizer, Lunch, Side Dish
Cuisine American, Gluten Free, Italian
Keyword appetizer, caprese salad, summer appetizer, summer recipes
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 servings
Author Kim Peterson
Ingredients
  • 1 tablespoon light brown sugar
  • ¼ teaspoon crushed fennel seeds
  • 12 thin round pancetta slices
  • ½ cup white balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 3 large peaches
  • 12 ripe tomato slices, about ¼-inch thick
  • 12 fresh mozzarella slices, about ¼-inch thick
  • Freshly ground black pepper
  • 24-36 fresh basil leaves
Instructions
  • Preheat oven to 300°F.
  • Place pancetta slices in a single layer on an extra-large, parchment-lined, rimmed baking sheet.
  • Combine sugar and crushed fennel seeds in a small bowl. Sprinkle spice mixture evenly over pancetta. Bake 20-25 minutes until crisp.
  • Combine vinegar, honey, and lemon juice in a small saucepan. Bring to a boil over medium-high heat.
  • Lower heat to medium and simmer 8-10 minutes until mixture thickens and is reduced to about ¼ cup. Set aside to cool.
  • Cut each peach in half horizontally. Carefully remove pits. Cut peach halves in half horizontally. You’ll get 4 slices from each peach.
  • To start assembling, place 6 peach slices on a serving platter. Then add the following: 1 mozzarella slice, 2-3 basil leaves, 1 tomato slice, 1 pancetta slice, 1 mozzarella slice, 2-3 basil leaves, 1 peach slice, and 1 pancetta slice.
  • Drizzle vinegar glaze over. Top stacks with a few turns of freshly ground pepper and garnish with extra basil. Enjoy!
Notes
*Recipe adapted from Cooking Light, August 2017

DID YOU MAKE THIS RECIPE?

Don’t forget to leave a comment and give it a star rating below! Love to hear from you! AND Tag @giveitsomethyme on Instagram and hashtag it #giveitsomethyme

This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

The post Peachy Caprese Pancetta Stacks appeared first on Give it Some Thyme.

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Grill marks galore with this Grilled Farmers Market Salad with Halloumi and Adobo Chicken dressed in a bright basil and parsley vinaigrette. It’s like American, Greek, and Mexican cuisine had a seriously mouthwatering collision. You’re going to want this healthy, quick and easy dinner on repeat all summer long.

Admittedly my husband doesn’t get overly excited about salad but this is a different story entirely. Charred and smoky romaine, vegetables, non-melting halloumi and spicy chicken put this gluten-free salad into a league of its own. Plus the lemony, herbaceous vinaigrette complements the grilled flavors perfectly.

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Making Grilled Farmers Market Salad

Here in the Garden State, farmers markets are burgeoning with summer’s bounty. Tomatoes aren’t quite here yet but it won’t be long. If they were, they definitely would have joined this band of crisp lettuce, sweet corn, zucchini, and red onion.

The vinaigrette is a delicious puree of basil and parsley, scallions, lemon juice, agave, and extra-virgin olive oil. You can easily include or substitute in cilantro, lime juice, and honey or maple syrup as the sweetener. You can whip up this green goddess of a dressing the day before too.

As far as prepping the veggies, just husk the corn, slice the zucchini, onion and halloumi, and halve the romaine hearts. TIP: Be sure to leave the root ends intact to keep the leaves together.

Simply fire up the bbq, coat the gang in olive oil, and sprinkle generously with salt and pepper. Then get grilling!

Prepping the chicken is a cinch too. You can use breasts or thighs. Coat them with a sweet n’ spicy glaze of adobo sauce, honey, olive oil and ground cumin. We have a fairly moderate palate when it comes to heat, but if you’re more adventurous feel free to add some hot sauce or cayenne pepper to the mix. Also, you can omit the chicken entirely to keep the salad vegetarian.

Once all the grilling has commenced, cut the kernels from the cobs, slice the chicken and halloumi, and grab a large platter. Arrange your charred beauties, give them a good drizzle of the dressing, and uncork your favorite. Hope you love this as much as we do. Cheers to summer, friends!!

Entrée Salad Inspiration

The beauty of salads is their versatility so feel free to add and mix up as many proteins, cheeses, veggies and fruit as you like. Check these out!

More Delicious Summer Dishes

Take advantage of summer’s bounty with these seasonal recipes that will have your gang coming back for more.

Essential Tools Used

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Grilled Farmers Market Salad with Halloumi and Adobo Chicken
Salad reaches a whole new level with smoky grilled romaine, vegetables, halloumi and spicy chicken then drizzled with a bright fresh herb vinaigrette.
Course Dinner, Lunch, Main Course, Salad
Cuisine American, Gluten Free
Keyword entree salad, salad, summer recipes
Prep Time 25 minutes
Cook Time 20 minutes
Servings 4 servings
Author Kim Peterson
Ingredients
Dressing
  • ¾ cup packed fresh basil, parsley or cilantro (or a combo), plus more for garnish
  • 3 green onions, coarsely chopped
  • 3 tablespoons lemon or lime juice
  • 1 tablespoon agave, honey or maple syrup
  • ¼ cup extra-virgin olive oil
  • Kosher salt and pepper
Chicken
  • 1 tablespoon adobo sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 ½ pounds boneless, skinless chicken breasts
Salad
  • 2 romaine hearts, about 7 ounces each, halved lengthwise with root ends intact
  • 2 medium zucchini, quartered lengthwise
  • 2 ears corn, husked
  • 1 large red onion, cut into ½-inch thick slices
  • 6 ounces halloumi cheese, cut into 2 slices
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper
Instructions
Dressing
  • Combine the first 5 ingredients in a high-powered blender or food processor until completely smooth. Season to taste with salt and pepper.
  • Makes about ⅔ cup. (Can be made 1 day ahead. Cover and refrigerate.)
Chicken
  • In a small bowl, mix the adobo, olive oil, honey, cumin and salt until well combined. Brush the mixture liberally on both sides of the chicken breasts.
  • Let stand at room temperature while prepping vegetables.
Salad
  • Preheat grill to medium.
  • Place the corn, zucchini quarters, onion slices, halved romaine and halloumi slices on 1 or 2 large, parchment-lined baking sheets.
  • Brush the olive oil all over the vegetables and halloumi. Sprinkle generously with salt and pepper.
  • Start with the chicken and corn. Fit what you can on the grill with enough room to flip and turn.
  • Use these cooking times as a guide and adjust your grill’s heat if firing up too fast or not charring enough.
  • Grill the chicken for about 5 minutes per side, or until an instant-read thermometer inserted in the thickest part registers 160°Transfer to a clean plate and tent with foil.
  • Grill the corn about 15 minutes turning every few minutes. If there’s room, start grilling the corn with the chicken.
  • For the zucchini and onion, grill 4-5 minutes per side depending how strong the heat is on their spot of the grill.
  • The halloumi and romaine can go on the grill together. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Halloumi needs about 2 minutes per side until golden brown.
  • When cool enough to handle, cut the kernels off the cob, and cut the halloumi slices into thirds.
  • Arrange the romaine, chicken, corn, zucchini, onion and halloumi on a platter. Drizzle with some of the dressing and pass the rest separately. Enjoy!
Notes
*Recipe was adapted from EatingWell’s recent July/August issue.

DID YOU MAKE THIS RECIPE?

Don’t forget to leave a comment and give it a star rating below! Love to hear from you! AND Tag @giveitsomethyme on Instagram and hashtag it #giveitsomethyme

This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

The post Grilled Farmers Market Salad with Halloumi and Adobo Chicken appeared first on Give it Some Thyme.

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Keep the barbecue fired up for these Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze! Summer and skewers go hand-in-hand and you can assemble these keto-friendly, sweet n’ tangy kebabs ahead of time for a quick, easy, and delicious meal any day of the week.

There’s nothing like farmer’s market-fueled recipes combined with low-fat protein for a super scrump and healthy summer dinner. These skewers get that pop of color from sweet pineapple chunks, cherry tomatoes, zucchini, bell peppers and red onion. And I must say grilled pineapple is absolutely addictive.

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How to Make Grilled Shrimp and Chicken Skewers

We’ll start with the Asian-inspired glaze which can be made a few days ahead and is super easy to whip up. It’s a blend of honey, sesame oil, hoisin sauce, soy sauce, freshly grated ginger, shallots, and garlic. You simply puree all ingredients in a blender until thick and smooth.

If you’re not already familiar with hoisin sauce, it is rich, thick and fragrant with a sweet, salty taste often described as Chinese barbecue sauce (left-most bowl in the photo below). You can easily substitute regular bbq sauce or ketchup as well.

Here’s the game plan to ensure excellent Grilled Shrimp and Chicken Skewers:

  • Cube the chicken to a size that will cook equally with the shrimp and veggies. See Recipe for details.
  • I prefer using metal skewers, but bamboo skewers will work. Be sure to soak them in water 1 hour before assembling so they don’t burn.
  • Assemble the skewers in your preferred pattern and drizzle about half of the glaze over top to caramelize on the grill.
  • Grill the skewers over medium heat. If you crank up your rig too high, you’ll end up with tough shrimp and crusted chicken that’s inedible in the center. You don’t want to end up ordering pizza.😉
  • Should storms roll in have a 425°F oven on standby and roast for 12-15 minutes.

There’s nothing like a good, grill-marked sear. The shrimp should be just opaque and the chicken cooked through yet juicy. Let these beauties rest a few minutes to cool before serving.

Transfer them to a serving platter, and garnish with sesame seeds and fresh herbs of choice. Pass around the reserved glaze for the finishing touch. Hope you had a fun Fourth and deliciously enjoying a long weekend! Cheers, friends!!

Summery Dishes to Round Out the Menu

Helpful Tools

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Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze

Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze. 

GLAZE
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons freshly grated ginger
SKEWERS
  • 24 extra-large shrimp (U21-25 count), peeled and deveined, tails left intact
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 24 1 ½-inch cubes
  • 24 1-inch cubes of pineapple
  • 24 zucchini slices, ½-inch thick
  • 2 red bell peppers, cut into 24 1-inch squares
  • 24 3-layer sections of red onion wedges
  • 24 cherry tomatoes
GLAZE
  1. Puree all ingredients in a blender until smooth. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)

SKEWERS
  1. On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.

  2. Place skewers on a large, rimmed baking sheet. Pour half of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)

  3. Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.

  4. Grill skewers until shrimp are opaque in the center, and chicken is no longer pink, about 4 minutes per side. Let skewers rest a few minutes before serving.

  5. Arrange skewers on platter. Garnish with sesame seeds and fresh herbs, if desired. Serve with remaining glaze. Enjoy!

* Bamboo skewers can be used instead of metal. Soak them in water 1 hour before assembling, otherwise they’ll burn.

*Republished post with updated photos.

DID YOU MAKE THIS RECIPE?

Don’t forget to leave a comment and give it a star rating below! Love to hear from you! AND Take a pic, tag @giveitsomethyme on Instagram and hashtag it #giveitsomethyme

This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

The post Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze appeared first on Give it Some Thyme.

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