INGREDIENTS

• 2 ears of corn, cleaned with husk removed
• 1 lb of red potatoes
• 2 cloves of garlic, minced
• 1 shallot, minced
• ½ cup each of finely chopped basil and parsley
• 1 tbsp finely chopped oregano
• ¼ cup olive oil
• Salt
• Black pepper
• 1 lb bacon, cooked and crumbled
• 1 ½ cup cherry tomatoes, halved
• 2 scallions, chopped
• 1 bunch of fresh chives, chopped

DRESSING

• ¼ cup mayonnaise
• ¼ cup plain Greek yogurt
• 2 tbls stone ground mustard
• 2 tbls lemon juice

METHOD

Preheat oven to 375.

In a small bowl, combine garlic, shallot, parsley, basil, oregano, and olive oil.

Cut potatoes into equal bite size pieces and cut corn off of the cob. In a large bowl combine potatoes, corn, and herb mixture. Ensure potatoes and corn are fully coated with herb mixture. Add salt and pepper to taste.

Add potatoes and corn to a sheet pan in a single layer. Bake in preheated oven for 30 minutes or until potatoes are tender.

Combine all of the dressing ingredients until well combined. Once the potatoes and corn are finished, remove from oven and add to a large mixing bowl. Gently fold in the dressing. Add the crumbled bacon, cherry tomatoes, scallions, and chives, mix until combined. Serve immediately.

Grilled Chicken Leg Quarters

INGREDIENTS

• 2-3 lbs chicken leg quarters
• Preferred BBQ rub and sauce

METHOD

• Preheat grill or oven to 400.
• With a paper towel, pat chicken leg quarters dry to remove as much moisture as possible. Season liberally with your preferred BBQ rub. I like to use Kinders Woodfired Garlic.
• Place chicken on grill, skin side down, cook for 20 minutes. Flip and cook for an additional 25 minutes or until the internal temperature reaches 165 degrees.
• Serve with your preferred BBQ sauce.

Fruit Display

Carve your watermelon to desired shape, secure fresh berries to the outside of the watermelon using toothpicks. Add fresh flowers and pick for garnish.