They say our friends are the family we choose.  Denise, who Joan and Steve like to call their third daughter, recently came to visit for a month and instantly resumed her place in their family.  She’s been a part of their lives ever since she was 16 years old, first babysitting for Joan and Steve’s daughters, later living with them for her last two years of college.  A professor now at Simon Fraser University in Vancouver, this summer she came “home” to write, to cook, to be family again.    Denise and Joan have a shorthand in the kitchen; they work seamlessly together, peeling, chopping, sautéing, grilling, taking turns being each other’s sous chef and sharing their favorite recipes.  Thirty nights, (almost) thirty dinners.  But we’ll just share a couple of the very best with you.

Denise makes this dinner often in the summer and the chicken dish all year-long.  The chicken and the berries can be made a few hours ahead of time.  Perfect for a summer lunch as well: Grilled Chicken Breasts with Arugula and Olive Thyme Vinaigrette Cherry Tomato, Hearts of Palm  and Avocado Salad Berries with Balsamic Vinegar Grilled Chicken Breasts with Arugula and Olive Thyme Vinaigrette adapted from Gourmet, July 1992 Serves 4 Ingredients: 8 large Kalamata or other brine-cured black olives, pitted 2 garlic cloves, chopped 2 teaspoons Dijon-style mustard 2 tablespoons balsamic vinegar 3 teaspoons fresh thyme leaves 3 tablespoons olive oil plus additional for brushing the chicken and the bell pepper 2 plum tomatoes, seeded 2 tablespoons water 2 whole boneless chicken breasts with skin (about 2 pounds), halved 2 large red bell peppers, quartered 8 cups packed arugula leaves, washed well and spun dry 2 small Belgian endive, trimmed and sliced thin crosswise Preparation: In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1 teaspoon of the thyme, salt and pepper to taste, with the motor running add 6 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add   the tomato and the water and blend the vinaigrette until it is smooth.  Brush the chicken and the bell pepper with   the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through.  Transfer the chicken and bell pepper to a cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 2 teaspoons thyme and salt and pepper to taste. Divide the arugula, the endive, bell pepper, and chicken between 4 plates and pour half the vinaigrette over each serving.

 Cherry Tomato, Hearts of Palm, and Avocado Salad

A delicious quick prep salad adapted from Diane Worthington’s A Taste of Summer cookbook.  We added an avocado for texture, flavor, and color.
Serves 6

2 pints cherry tomatoes, halved
2 14-ounce cans hearts of palm, drained, thoroughly rinsed, and thinly sliced
2 avocados, halved and thinly sliced
2 tablespoons finely chopped basil
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Combine the tomatoes and hearts of palm in a medium mixing bowl.  Add the avocados and gently combine.  Add the basil, vinegar, olive oil, salt , and pepper and gently combine.  Taste for seasoning and serve.

Berries with Balsamic Vinegar

From Ina Garten, The Barefoot Contessa
8 servings

Ingredients

4 pints (8 cups) fresh strawberries, sliced thick
5 tablespoons balsamic vinegar
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper
2 pints vanilla ice cream, for serving
Freshly grated lemon zest, for serving 

Directions

Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.  Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.