I am off to Canada this week for a week long vacation and much needed break with the husband! I am so excited as this is our first true vacation since our honeymoon almost three years ago!  But before I head off into the wild blue yonder, I have one last summer recipe for you all and it has quickly become my absolute favorite summer dinner!

Like I always say, food should be beautiful and tasty too!  If you have read my food photography ebook, Scrumptious & Styled, you will know that beautiful and colorful foods are so much easier…and fun…to take pictures of!  The colors, flavor and textures of this scrumptious dinner just come alive on your plate and I think that truly makes food so much more fun to eat, and hey food should be fun!

Here in Hawaii peaches are very difficult to find, so when I sliced open these absolutely perfect and so colorful peaches, I just had to make something fabulous!  So because pesto is basically one of my favorite foods ever, I basically put this salad together with all the pesto toppings then added peaches and prosciutto and chicken.  Its amazing!

Also, it is time to celebrate! Celebrate the launch of my first cookbook coming out in just six short weeks—ah I truly can’t believe it! I will be sharing an exclusive recipe from the book next week but in the mean time go pre-order yours!  Pre-orders really help the overall success of a book so thank you so much for supporting me.  And if you haven’t checked out the details of my Southern California launch party in October, head over and get your tickets now (there will be lots of bacon and other yummy foods!) I truly can’t wait to celebrate with you all and thank you for helping me make this dream a reality!

Peach Pesto Chicken Caesar Salad

Basil Caesar Dressing

• 1 cup olive oil (I recommend Kasandrinos EVOO)
• 1/4 cup fresh basil leaves
• 2 tbsp champagne vinegar
• 1 tbsp dijon mustard
• 1 tbsp lemon juice
• 2 egg yolks
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp fresh cracked black pepper

Salad Ingredients

• 1 lb chicken thighs (skin-on)
• 1 tbsp olive oil
• salt and pepper to season chicken
• 1 head butter leaf lettuce
• 2 fresh peaches
• 1/2 cup green onions, chopped
• 1/2 cup finely shredded parmesan cheese (omit for dairy-free, Whole 30)
• 1/4 cup toasted pine nuts