Prep / Cook Time: 20 minutes
Servings: 6-8

• 3 tbsp. olive oil
• 1 tbsp. fresh lemon juice
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 2 cups greek yogurt, strained
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill
• 1 tsp. chopped fresh mint

Directions:

• 4 tablespoon red wine vinegar
• 6 teaspoons dried mint, crumbled
• 1 1/2 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• Kosher salt
• 4 tablespoons extra-virgin olive oil

Directions: Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

Servings: 4

Ingredients:

• 1 tablespoon red wine vinegar
• 3 teaspoons mint, minced
• 3/4 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• Kosher salt
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled & chopped
• Freshly ground pepper
• 4 pocketless pitas
• 1/2 cup hummus

Directions:

1. Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

2. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

3. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

4. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with hummus. Top with chicken salad.

• Olive oil
• 3 cloves of garlic, chopped
• 1 yellow onion, chopped onion
• 1 cup cremini mushrooms, chopped
• 1 cup fresh white button mushrooms, chopped
• Fresh thyme
• 1 1/s cups Arborio rice
• 1/2 cup white wine
• 3-5 cups chicken or vegetable broth

Directions:

1. Saute chopped garlic and onions in 1 Tbsp. olive oil for 6-8 minutes.
2. Add mushrooms and thyme. Cook for 4 minutes.
3. Add 1 Tbsp.  olive oil and the rice. Stir constantly for 4 minutes or  until the rice begins to make a popping sound.
4. Add 1/2 cup white wine. Stir until absorbed.
5. Add 3/4 cup broth and stir until absorbed.
6. Continue adding 3/4 cups of broth and stirring until absorbed until the rice is translucent around the edges, about 20 minutes.

Crust Ingredients:

• 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1 stick (1/2 cup) COLD unsalted butter, cut into pieces
• 1 1/2 Tbsp. finely chopped fresh rosemary
• 4-5 Tbsp. ice water

Filling Ingredients:

• 1/3 cup sour cream
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 tsp. finely grated lemon zest
• 1/8 tsp. salt
• 3 Tbsp. honey
• 1 1/2 lb. fresh figs

Crust Directions:

1. Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (pea-size) butter lumps. Drizzle evenly with ice water and pulse until just incorporated. Gently squeeze a small handful. If it doesn’t hold together, add more water, 1/2 tsp. at a time, pulsing after each addition and continue to test.
2. Press dough evenly onto the bottom and up the sides of a tart pan with floured fingers. Roll a rolling pin gently over the top of the pan to get dough flush with the rim. Chill crust in the fridgerator until firm, about 30 minutes.
3. Preheat oven to 400 degrees. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if the bottom of the crust cracks), then cool in pan on a rack. While cooling, prepare the filling…

Prepare Filling:

1. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
2. Heat honey in a small saucepan over moderately low heat, whisking until melted, then cool slightly.
3. Remove tart crust from the pan (if possible) and spread the cream mixture inside. Cut figs lengthwise into 1/4-inch thick slices and arrange decoratively over cream. Drizzle figs with honey glaze.

Notes:

• Crust can be made 1 day ahead and kept, uncovered, at room temperature.
• Mascarpone mixture can be made 1 day ahead and chilled, covered.
• Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.