Citrus Marinated Chicken and Orange Salad

Ingredients
1. 3 oranges
2. 3 garlic cloves (chopped)
3. 7 tbsp extra virgin olive oil
4. 14 tsp cayenne pepper
5. 1 pinch cayenne (dressing)
6. salt
7. black pepper
8. 28 oz breasts halves (boneless skinless chicken)
9. 1 head radicchio
10. 1 red onion (thinly sliced)
11. 1 bunch arugula (stemmed and thoroughly cleaned)
12. 3 sprigs fresh oregano (stripped of leaves then chopped)
13. 2 tbsp honey
14. 1 tbsp Dijon mustard
15. 4 slices crusty bread




Directions:
1. Preheat a grill pan or outdoor grill on high.
2. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
3. To the zest and juice, add the garlic, 3 Tbs olive oil, 1/4 t. cayenne, salt, and pepper, and stir to combine.
4. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
5. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
6. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
7. Add the red onions and arugula.
8. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of olive oil.
9. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
10. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
11. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Roasted Butternut Squash with Sage-Lemon Butter

Servings: 6 (2/3-cup)

Ingredients:

8 cups cubed butternut squash (3/4 inch)

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 tablespoons chopped fresh sage

2 teaspoons grated lemon peel

2 medium garlic cloves, minched

1 tablespoon lemon juice

Step-by-step:

1. Heat over to 4500F. Spray large rimmed baking sheet with cooking spray. Toss squash, oil, salt and pepper in large bowl.; arrange in single layer on baking sheet.
2. Bake 25 to 35 minutes or until tender and browned in spots, turning several times
3. Meanwhile, melt butter in large skillet over medium heat. Cook sage, lemon peel and garlic 2 minutes or until fragrant, stirring constantly. Stir in lemon juice; remove from heat. Add squash;  toss to coat

Crispy Coated Zucchini and Yellow Summer Squash

Ingredients
3/4 cup panko
1/4 cup grated Parmesan Cheese
3 1/2 tablespoons extra virgin olive oil, divided
12 oz zucchini (1 to 2 medium) sliced
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Step-by-step

1. Heat oven to 450 degree. Generously spray large rimmed baking sheet with cooking spray. Combine panko and Parmesan cheese in a small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the panko mixture over baking sheet. 
2. Toss zucchini, squash, onion, tarragon, garlic, salt, pepper and remaining olive oil in large bowl to coat. Arrange in single layer on baking sprinkle with remaining panko mixture
3. Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on bottom.