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Hi!

When was the last time you cooked with a friend? Not when you last ate together, but actually stood side by side in the kitchen making dinner together?

This week my friend Alix, a chef and the talent behind FrenchKissCook, is coming over. We're making pesto together, talking business (stay tuned for updates this fall!), and then making a meal that is pretty much August on a plate. Think tomatoes, fresh potatoes, green beans, corn, cucumbers, blueberries and fresh herbs from the garden. I'm honestly a little excited about what he's bringing from his kitchen!

Is it intimidating cooking for a chef? Not really, I'm pretty sure Alix appreciates having someone else cook for him just like the rest of us do. My cooking isn't fancy, but when you're working with fresh, seasonal ingredients like I do, it doesn't have to be. Those gorgeous, colourful veggies and herbs will do all the heavy lifting for me. I'm betting that fresh, simple, well seasoned food will do the trick.

Here's the menu for our first night:

​Tomato and Cucumber Mint Salad - goes so good with tzatziki and grilled chicken.

​Green Bean, Tomato and Feta Salad — because when beans, tomatoes and basil are ripe at the same time, this salad basically makes itself. Watch for my social media post today for my Bean & Basil Salad!

​Lemon Herb Potato Salad — the recipe I shared with you two weeks ago from my Summer Salad Book. (I told you it was on repeat!).

​Homemade Tzatziki — cool, creamy, garlicky. Perfect alongside the chicken and honestly good on everything else on this menu too.

Greek marinated chicken thighs on the grill (see bonus recipe below).

We're also going to make some basil pesto so we can make Alix's Tomato Pesto Galette.

Mmm,my mouth is watering already.

Tell me, if you and I got to cook together - what would we make?!

Bonus Recipe: Greek Yogurt Chicken Marinade

This is the marinade I've been using the last few months but haven't formally written down anywhere else. For 4-6 boneless chicken thighs.

Marinade:

• 1/2 cup plain Greek yogurt
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 2 Tbsp (juice of 1 lemons)
• 1 Tbsp dried oregano
• 1 Tsp salt
• Freshly ground pepper

Combine marinade ingredients in bowl and mix well. Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours but not longer than 4 hours.

Clean and oil grill grates thoroughly to prevent sticking.

Shake off yogurt, leaving a thin glaze.

Preheat grill to medium-high (400°F / 204°C) with a two-zone setup.

Sear chicken over direct heat for 2–3 minutes per side.

Move to indirect (cooler) heat to finish cooking through.

Remove when internal temperature hits 165°F (74°C). About 5-7 minutes per side for boneless thighs or breasts or 12-15 minutes for bone-in pieces. Let rest for 5 minutes before serving.