Summer Feast with Le Creuset + GIVEAWAY
 
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Impress your guests or family with this delicious summer feast! Recipes include Summer Roast Chicken with Peaches, Grilled Summer Vegetable Quinoa with Feta and Pistachios and a Grilled Watermelon Sangira!
Author:
Serves: 6 to 8 servings
Ingredients
Summer Roast Chicken with Peaches:
  • 4 medium peaches, pitted and sliced into thick wedges
  • 3 medium shallots, sliced
  • 6 garlic cloves, smashed and peeled
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil, divided
  • 6 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • ½ teaspoon paprika
  • 1 (4 to 5 pound) whole chicken
Grilled Summer Vegetable Quinoa Salad with Feta and Pistachios:
  • 1 ear of corn
  • 1 large zucchini, sliced
  • 1 large yellow squash, sliced
  • 1 small red onion, sliced
  • 1 small red bell pepper, sliced
  • 1 cup frozen shelled edamame, thawed
  • 1½ cups cooked quinoa
  • ½ cup chopped pistachios
  • ½ cup crumbled feta
  • ¼ cup fresh chopped mint
  • ¼ cup fresh chopped parsley
  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  • 1 tablespoon dijon mustard
  • 1 garlic cloves, minced
  • 2 tablespoons grated Parmesan
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon crushed red pepper flakes
Grilled Watermelon Sangria:
  • 1 small seedless watermelon, sliced into wedges
  • 1 bottle dry white wine (such as Sauvignon Blanc)
  • 1 cup vodka
  • ½ cup triple sec (orange liqueur)
  • ¼ cup honey or agave syrup
  • 1 medium lime, sliced
  • 1 medium orange, sliced
  • 1 pound fresh strawberries, stemmed and sliced
  • ice for serving
Instructions
  1. To make the chicken: Preheat oven to 400 degrees F.
  2. In a large bowl, toss together the peaches, shallots, garlic, balsamic vinegar, 1 tablespoon olive oil, thyme, oregano, 1 teaspoon salt, and 1 teaspoon black pepper until evenly combined. Pour half of it into a greased 4½ qt baking dish.
  3. Pat the chicken dry and rub the outside with 2 tablespoons olive oil, and season with 1 teaspoon salt, 1 teaspoon black pepper and paprika. Place the chicken into the baking dish on top of the peach mixture, tucking the wings in and tying the legs together with kitchen twine. Scatter the remaining peach mixture around the chicken. Roast until the chicken is golden brown and and internal temperature (between the thigh and leg) reached 160 degrees F with a thermometer, about 1 hour 20m to 1 hour and 35 minutes.
  4. To make the quinoa salad: Heat a stove top grill pan over medium-high heat. Once hot, brush with oil, and grill the corn and sliced vegetables in batches, just until both sides develop grill marks, about 2 to 3 minutes per side. Transfer the veggies to a cutting board and give them a coarse chop. Cut the kernels of the cob and place all of the chopped vegetables into a very large bowl. Add the edamame, cooked quinoa, pistachios, feta, mint and parsley. To make the dressing, combine the vinegar, olive oil, mustard, garlic, parmesan, salt, pepper, oregano, basil, parsley, and chili flakes in a mason jar with a lid. Cover tightly and give it a shake until well combined. Pour over the salad, season liberally with salt and pepper and give it all a toss evenly incorporated. Cover with plastic and let chill until ready to serve. This can be made up to a day in advance and stored in the fridge for up to 2 days afterwards.
  5. To make the sangria: Heat a stovetop grill pan over medium-high heat. Once hot, brush with oil and grill the watermelon wedges in batches, until both sides develop grill marks, about 1 to 2 minutes per side. Transfer to a cutting board and let cool completely. Cut off the rinds and give the watermelon a rough dice, adding it to a blender. Blend on high until completely smooth. Pour the watermelon juice into a large pitcher through a fine mesh sieve to remove any pulp. Stir in the white wine, vodka, triple sec, honey, lime slices, orange slices, and strawberries. Allow to chill for at least 4 hours before serving over ice.
  6. To serve, allow the chicken to rest for about 10 to 15 minutes before slicing and serve with the chilled salad and sangria. Enjoy!
Recipe by The Candid Appetite at http://www.thecandidappetite.com/summer-feast-le-creuset-giveaway/