Tag: lunch recipes

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Hello, Sweater Weather: Fabulous Fall Turkey & Veggie Soup for Changing Seasons

Maybe it didn’t fail. Maybe it was just a season.

There’s always that one night in September when you walk outside and think:

Ohhhh. There it is. Fall. 🍂

Maybe you’re still wearing sandals. There are still tomatoes and zucchini piled on the kitchen counter, sweet corn at the farm stands and basil growing outside like it has absolutely no intention of calling it quits.

But the sun goes down a little earlier. The breeze feels different. You reach for a sweater.

And suddenly…soup sounds really good.

Not the heavy, stick-to-your-ribs January kind of soup. We’re definitely not there yet.

I’m talking about something colorful, fresh and cozy that still tastes a little like summer but gives you just enough of that hello, sweater weather feeling.

That’s exactly where my Fabulous Fall Turkey & Veggie Soup comes in.

It’s packed with ground turkey, cannellini beans, tomatoes, zucchini, sweet corn, green beans, carrots, celery, onions and garlic, all simmered together in chicken stock with savory seasonings.

Then I pile on fresh basil and grated Parmesan at the end, because cheese makes almost everything better.

Obviously.

It’s hearty but not heavy. Healthy without tasting like you’re trying very hard to be healthy. And when you add some crispy Parmesan-garlic toast and a glass of wine?

Now we’re talking.

That In-Between September Feeling

Labor Day weekend has always felt like summer’s unofficial closing party.

And I’m never completely ready for it.

I love fall—especially here in Upstate New York—but there’s something bittersweet about packing away another summer.

You want just one more long evening outside.

One more dinner on the patio.

One more lake or beach day.

One more ridiculously juicy peach over the kitchen sink.

But September has its own kind of magic.

Around the Finger Lakes, everything slowly starts changing. The green hills begin picking up little flashes of yellow, gold and orange. Vineyards stretch along the lakes.

Farm stands somehow have tomatoes, corn, apples and squash all sitting together.

And then there are those September drives when the windows are down, the music is up and you start seeing the first colorful leaves along the road.

It’s not full-on fall yet.

It’s the preview.

And I kind of love that.

Summer Meets Fall—in a Soup Pot

This soup tastes exactly like that moment to me.

There’s plenty of summer still hanging around in the zucchini, tomatoes, corn, green beans and fresh basil.

Then the ground turkey, white cannellini beans, chicken stock, garlic and Parmesan start nudging everything toward fall.

It’s basically September in a bowl.

And it’s also one of those forgiving recipes you can play around with depending on what you’ve got.

Fresh corn? Fantastic.

Half a zucchini sitting in the refrigerator? Throw it in.

Extra green beans from the farmers market? Yep.

A handful of spinach that needs to be used before it goes rogue in the produce drawer? In it goes.

That’s one of my favorite things about soup. It doesn’t need to be precious.

Sometimes the best dinners happen because you looked in the refrigerator and thought, Okay guys, what are we doing with all of you?

Maybe We’re All a Little Like September

The funny thing is, while I was thinking about changing seasons and making this soup, I started thinking about how much our lives work the same way.

We have seasons.

Some are exciting.

Some are comfortable.

Some are messy.

Some seem to end before we’re ready.

And some seasons change whether we want them to or not.

I’ve always loved this line from Alan Watts:

“The only way to make sense out of change is to plunge into it, move with it, and join the dance.”

That’s much easier to put on an inspirational quote card than it is to actually do, of course.

Because when life changes unexpectedly, most of us don’t immediately think:

Wonderful! What an exciting opportunity for personal growth! 😂

We think:

WAIT. WHAT IS HAPPENING?

We want to hold onto what we know.

The job.

The place.

The relationship.

The routine.

The plan.

The version of ourselves we’ve gotten comfortable being.

And sometimes we need to hold on for a little while.

But eventually, we also have to make room for what’s next.

A Personal Note About Changing Seasons

I’ve been thinking about seasons a lot lately—not just the ones outside my window.

And as some of you may know I’ve been through some enormous changes over the past year and a half—loss, family, career, leaving Texas and coming back to Upstate New York… and it’s all really been a lot.

I lost my beloved Nemo, my best friend, my therapist, my ride or die in late 2024 due to old age and illness and I was absolutely crushed.

Then, a few weeks later in early 2025 I lost my Dad.

Talk about crushed? Absolutely devastated.

He was my hero, my role model, my voice of reason and inspiration.

And I still can’t believe he’s really gone….but I know he’s watching over us from heaven above and I can’t wait to see him again someday.

And then for another unexpected pivot, I lost my full time studio job in Texas due to layoffs and company restructuring from our clients and had to take a step back and really think about where I was at, what I really wanted in my career and where I was going next.

Even though these were some of the hardest moments of my life to bear, those experiences have actually taught me a few things:

life is precious,

time matters,

people matter,

creativity matters,

and sometimes losing the certainty of one path makes you reconsider where you really want to go.

So I guess what I’m trying to say is that I’m still figuring things out. And if you are too, that’s totally fine.

You don’t have to have every answer or your next move completely planned out today.

And perhaps now, throughout the losses and major changes, I have more clarity about what I really value most —and more faith that the next chapter might contain things I can’t see yet.

And it’s all going to be OK.

Maybe It Was Just a Season

Here’s an idea I’ve been carrying around lately:

Maybe it didn’t fail.

Maybe it was just a season.

I really love that.

We don’t look at August becoming September and say, Well, summer really blew it this year.

Summer did exactly what summer was supposed to do.

It arrived.

It gave us something.

And then it moved on.

Maybe we can give ourselves the same grace.

A career chapter can end without everything you accomplished there becoming meaningless.

A relationship can change without every moment you shared becoming unimportant.

You can leave a place you loved and still carry it with you.

You can miss an old version of your life without needing to recreate it.

You can even miss an old version of yourself while being curious about the person you’re becoming.

Summer doesn’t become less beautiful because it ends. And fall isn’t beautiful because summer failed.

There’s room to appreciate both.

Don’t Miss the Life That’s Happening Now

Change also has a funny way of sharpening your focus.

It makes you notice things.

Dinner with someone you love.

A friend calling at exactly the right time.

A gorgeous sunset when you weren’t looking for one.

A random roadtrip off the beaten path to a newly discovered place.

Your favorite song coming on while you’re driving.

A glass of wine while you’re cooking dinner.

Laughing until your stomach hurts.

The first cool night when you open the windows and sleep under an actual blanket again.

Soup bubbling on the stove while you’re still barefoot in the kitchen.

Those moments can seem incredibly ordinary.

But that’s the thing.

That’s your life.

Not only the big vacation or dream job or perfect house or huge opportunity you’re waiting for.

This Tuesday night.

This dinner.

This conversation.

This drive around the lake.

This ridiculous amount of Parmesan you’re grating over your soup.

All of it.

And I think I’m becoming much more interested in noticing those things.

So, speaking of Parmesan…

Let’s make soup.

Fabulous Fall Turkey & Veggie Soup

This is one of my favorite kinds of early-fall dinners: warm and comforting without being heavy.

Ground turkey and cannellini beans make it filling, while tomatoes, zucchini, corn, carrots, celery and green beans keep it colorful and fresh.

The basil and Parmesan at the end give the soup a little Italian personality, and the whole thing comes together easily in one big soup pot.

Even better? It tastes fantastic the next day.

Make a big batch and consider tomorrow’s lunch handled.

Fabulous Fall Turkey and Veggie Soup

Ingredients

2 tablespoons olive oil, divided, plus more for serving

1 pound ground turkey

Kosher salt and freshly ground black pepper, to taste

½ teaspoon Tony Chachere’s Original Creole Seasoning

½ teaspoon Nature’s Seasons Seasoning Blend

2–3 large garlic cloves, minced

1 large onion, finely diced, or 1 tablespoon dried minced onion

2 stalks celery, sliced into ¼-inch pieces

8 ounces carrots, about 3–4, cut into bite-size pieces

1 medium zucchini, cut into quartered half-moons

1 can sweet corn, drained, or kernels from 1 fresh ear of corn

1 can green beans, drained, or 1 cup fresh green beans, cut into smaller pieces

1 can white cannellini beans, drained and rinsed

1 can diced tomatoes

1 can stewed tomatoes

1 bay leaf

6 cups chicken stock, plus more as needed

Fresh basil, for serving

Freshly grated Parmesan cheese, for serving

Instructions

Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and ground turkey and cook, breaking the meat into small crumbles, until cooked through and lightly browned. Drain extra fat and set aside.

Add the onion, celery, carrots and zucchini. Season lightly with salt and pepper, Tony Chachere’s and Nature’s Seasons. Cook for about 8-10 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic and cook for another 1–2 minutes, until fragrant.

Stir in the sweet corn, green beans, cannellini beans, diced tomatoes and stewed tomatoes.

Pour in the chicken stock and add the bay leaf. Bring everything to a gentle boil, then reduce the heat and simmer over low heat for 25–30 minutes.

Add additional stock if you’d like the soup a little brothier. Remove the bay leaf and taste for seasoning.

Ladle into bowls and top with plenty of fresh basil, grated Parmesan and a little drizzle of good olive oil.

And yes, I’m going to say plenty of Parmesan again.

What Should I Drink With It? 🍷

Because we’re easing into fall—not hibernating—I like a wine that’s fresh and bright rather than big and heavy.

Finger Lakes Dry Riesling

My first pick, especially if we’re keeping things local. A dry Finger Lakes Riesling has bright acidity that works beautifully with the tomatoes and vegetables while keeping the whole meal feeling fresh.

Sauvignon Blanc

Crisp, citrusy and often a little herbaceous, Sauvignon Blanc loves all that basil, zucchini and green vegetable goodness.

Vermentino

Want to lean into the Italian side of the soup? Try a chilled Vermentino. It’s bright and refreshing and feels right at home alongside basil, tomatoes, olive oil and Parmesan.

Barbera or Chianti

Red wine people, I haven’t forgotten you.

Try a bright Barbera or a lighter Chianti/Sangiovese. Their acidity makes them much friendlier with tomatoes than a big, heavily oaked red.

And don’t be afraid to give lighter reds a slight chill.

Trust me.

Parmesan-Garlic Toast

Because dipping crispy garlic bread into tomatoey soup broth is one of life’s tiny pleasures.

Ingredients

½ loaf rustic Italian or sourdough bread

3 tablespoons softened unsalted butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely grated

2 tablespoons finely grated Parmesan

1 tablespoon chopped fresh parsley

Pinch of kosher or flaky salt

Freshly ground black pepper

Instructions

Preheat the oven to 400°F.

Slice the bread into thick pieces and arrange on a baking sheet.

Mix together the butter, olive oil, garlic, Parmesan, parsley, salt and pepper. Spread generously over the bread.

Bake for about 8–10 minutes, until golden and crisp around the edges.

If you want the top extra crispy—and obviously we do—pop it under the broiler for about 30–60 seconds.

Just don’t walk away.

Garlic toast has a remarkable ability to go from perfect to small kitchen fire while you’re answering a text.

Simple Early-Fall Green Salad

You don’t need anything complicated here.

Toss together:

Baby arugula or mixed greens

Thinly sliced crisp apple or pear

Toasted walnuts or pecans

Shaved Parmesan or Ricotta Salata cheese

For the dressing, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, a little honey or maple syrup, sea salt and freshly ground pepper.

That’s it.

The apples or pears give you that first little taste of fall while the greens keep dinner light and fresh.

Here’s to the Next Season

Maybe that’s what I want to remember this September.

We don’t have to rush into the next season.

And we don’t have to pretend we aren’t a little sad when the last one ends.

We can still eat tomatoes while buying apples.

We can wear sandals with a sweater.

We can miss what was and still be excited about what’s coming.

We can be grateful for an old chapter without trying to live there forever.

And we definitely don’t have to know exactly what’s next.

Sometimes we just need to keep moving, pay attention and trust that there’s more life ahead of us.

So here’s to the last sweet days of summer.

Here’s to those first cool September nights.

Here’s to soup pots and sweaters and colorful drives around the Finger Lakes.

Here’s to starting over when we need to.

And here’s to remembering that maybe we’re not lost at all.

Maybe we’re simply between seasons. 🍂

Tune In: A New Into Focus episode on The Artful Gourmet Podcast – 🎧

I’m taking this conversation a little deeper in my newest podcast episode of Into Focus:

Between Seasons: Letting Go, Beginning Again & Embracing Change

I talk about life’s unexpected transitions, letting go of old chapters, changing priorities, finding beauty in ordinary moments and learning to stay open to whatever might be waiting around the corner.

Listen on Spotify and The Artful Gourmet Substack, or wherever you get your podcasts. Episode drops in a few hours just in time for Labor Day!

And come tell me what season of life you’re in right now.

And if you make my Fabulous Fall Turkey & Veggie Soup, please comment below and let me know how it came out or tag me with a photo of the soup on social @artfulgourmet.

#TheArtfulGourmet #FallRecipes #TurkeySoup #VegetableSoup #HealthyRecipes #SoupSeason #SweaterWeather #SeasonalCooking #FallCooking #ComfortFood #HealthyComfortFood #FingerLakes #UpstateNY #SeptemberRecipes #WinePairing #IntoFocus

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The Black Dog Tavern Quahog Chowder: A Taste of Martha’s Vineyard

There are some places you visit once and somehow carry with you forever.

For me, Martha’s Vineyard is one of them.

One Labor Day weekend in 2011, I stepped off the ferry and promptly fell in love —

with the salty air, weathered shingles, hydrangeas spilling over fences,

sailboats bobbing in the harbor and that wonderful feeling that life moves at a slightly different speed once you arrive on an island.

And then there was the chowder.

Not just any clam chowder, but a steaming bowl of Quahog Chowder from The Black Dog Tavern in Vineyard Haven — rich and creamy with potatoes, smoky salt pork, onion and celery and, of course, plenty of briny New England quahogs.

One spoonful and it tasted like New England.

Years later, it’s still one of those recipes that immediately transports me back to Martha’s Vineyard.

The New England Charm of Martha’s Vineyard

Martha’s Vineyard has a wonderful ability to feel both glamorous and wonderfully unpolished.

There are six distinctive towns across the island, each with its own personality — from the historic sea-captain houses and white clapboard architecture of Edgartown

to the colorful gingerbread cottages of Oak Bluffs, the fishing village of Menemsha and the rural lanes, farms and stone walls of West Tisbury.

Then there’s Vineyard Haven.

Part of the town of Tisbury, Vineyard Haven is a working harbor and the island’s primary year-round port.

Ferries glide in and out alongside sailboats and working vessels, while shops, galleries and restaurants line the streets beyond the waterfront.

And sitting right on that harbor is one of Martha’s Vineyard’s most recognizable landmarks: The Black Dog Tavern.

The Story Behind The Black Dog Tavern

Long before that familiar black-dog silhouette appeared on T-shirts across America, there was Captain Robert Douglas,

his sailing vessel Shenandoah and an actual black dog.

Douglas sailed Shenandoah to Martha’s Vineyard in 1964. A Black Lab–Boxer mix named Black Dog eventually became his almost constant companion.

The idea for The Black Dog Tavern began in 1969 when Douglas imagined a welcoming year-round restaurant where islanders and visitors could gather over good food and conversation.

The Tavern opened in Vineyard Haven in 1971, and chowder was part of the story from the beginning.

More than half a century later, The Black Dog has become synonymous with Martha’s Vineyard, but I still love the simplicity of its origin: a sailor, his dog, the sea and the desire to create a welcoming place to feed people.

Which brings us to that chowder.

What Is a Quahog?

If you didn’t grow up around coastal New England, you may be wondering:

What exactly is a quahog?

Pronounced roughly KO-hog, a quahog is the Northern hard clam (Mercenaria mercenaria), a thick-shelled clam native to the Atlantic coast.

Unlike the thin-shelled soft clams New Englanders commonly call steamers, quahogs have sturdy shells and firmer, flavorful meat.

Hard clams are often named according to size. Smaller specimens are commonly sold as littlenecks and cherrystones, while larger hard clams are often referred to as quahogs or chowder clams.

And there’s a reason for that name.

Their larger, firmer meat is perfect for chopping into chowder, where its distinctly briny flavor can stand up to potatoes, cream, herbs and smoky pork.

It’s difficult to imagine a more quintessentially New England ingredient.

The Black Dog Tavern’s Quahog Chowder Recipe

This recipe is from The Black Dog: Summer on the Vineyard Cookbook, which I bought during that memorable Martha’s Vineyard trip in 2011.

It’s creamy, comforting and wonderfully satisfying without requiring complicated technique. If you’re working with fresh quahogs, you’ll need a little extra prep time, but the fresh-from-the-sea flavor is absolutely worth it.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8–10 servings

Ingredients

2 ounces salt pork, diced, or 8–10 slices pancetta or thick-cut bacon, diced

2 cups diced yellow onion

1 cup diced celery

3 cups peeled and diced potatoes

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

4 cups shelled quahogs with reserved juice, roughly chopped, or minced clams

2 cups fresh or frozen sweet corn kernels

½ cup (1 stick) salted butter

½ cup all-purpose flour

1½ quarts light cream, or a combination of heavy cream and half-and-half

Paprika, for garnish

Garlic-Herb Butter Croutons, for serving (recipe follows)

How to Make Quahog Chowder

1. Cook the salt pork.

Add the diced salt pork or bacon to a large, heavy-bottomed soup pot and cook until the fat begins to render.

If using bacon, cook until done, drain off most of the fat and leave approximately 2 tablespoons in the pot.

Add the onions and celery and sauté for about 5 minutes, until softened and aromatic.

2. Add the potatoes.

Pour approximately 1½ cups of reserved clam juice into the pot.

Add the potatoes, thyme and black pepper. Bring to a gentle simmer and cook for approximately 10 minutes, or until the potatoes are just tender.

3. Make the roux.

Meanwhile, melt the butter in a small saucepan.

Once bubbling, whisk in the flour and cook for approximately 5 minutes, stirring frequently. You want to cook away the raw flour flavor without significantly browning the roux.

4. Add the quahogs.

Roughly chop the quahog meat, if necessary, reserving any additional liquid.

Add the quahogs and sweet corn to the chowder and gently simmer for about 2 minutes.

5. Thicken the chowder.

Stir the prepared roux into the chowder base and continue simmering for approximately 5 minutes, stirring frequently.

6. Heat the cream.

In a separate saucepan, heat the cream until small bubbles begin appearing around the edges.

Do not allow it to boil.

7. Finish the chowder.

Slowly stir the hot cream into the chowder base.

Warm everything through, taste and adjust the seasoning as necessary. Remember that the quahogs and salt pork already contribute plenty of salinity, so taste before adding additional salt.

Ladle into warm bowls and finish with paprika and a generous handful of homemade garlic-herb butter croutons.

If you’re feeling particularly indulgent, add a little pat of butter on top and let it melt right into the chowder.

Ways to Customize New England Clam Chowder

One of the wonderful things about chowder is that there’s plenty of room to make it your own.

For an extra-seafood New England chowder, add chunks of cod, haddock or another firm white fish during the final few minutes of cooking.

Scallops or shrimp would also be delicious.

Or take the Vineyard experience north to Maine and fold in generous pieces of lobster meat just before serving.

For a more vegetable-forward late-summer chowder, try adding:

  • Extra fresh sweet corn
  • Diced carrots
  • Leeks
  • Fresh chives
  • Parsley
  • Fresh thyme

If you prefer a lighter chowder, replace some of the cream with whole milk or half-and-half and reduce the amount of roux slightly for a thinner, more broth-forward consistency.

And although bacon is delicious, traditional salt pork gives the chowder a subtler, old-fashioned New England flavor.

Whatever you add, don’t overwhelm the clams.

A great New England chowder should still taste unmistakably of the sea.

Homemade Garlic-Herb Butter Croutons

These may just ruin ordinary oyster crackers for you.

They become golden and crunchy in the oven, then soak up just enough chowder around the edges while remaining crisp in the center.

Ingredients

4 cups rustic sourdough or country bread, cut into approximately ¾-inch cubes

4 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely grated or minced

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh parsley

½ teaspoon flaky or kosher salt

Freshly ground black pepper

Pinch of paprika, optional

Instructions

Preheat the oven to 375°F.

Melt the butter with the olive oil over low heat.

Add the garlic and cook for approximately 30 seconds, just until fragrant. Don’t let the garlic brown.

Remove from the heat and stir in the thyme and parsley.

Place the bread cubes in a large bowl and toss with the garlic-herb butter, salt, pepper and paprika.

Spread the croutons in a single layer on a baking sheet.

Bake for 12–18 minutes, tossing halfway through, until crisp and deeply golden.

Fair warning: make extra. They’re dangerously snackable straight from the sheet pan.

What to Serve with Clam Chowder

Because creamy chowder is rich, I like pairing it with something cool, crunchy and acidic.

Simple Vineyard Summer Salad

Ingredients

5 ounces baby greens, butter lettuce or mixed tender lettuces

½ English cucumber, thinly sliced

4 radishes, thinly sliced

¼ small red onion or shallot, thinly sliced

2 tablespoons chopped fresh chives

Fresh dill or parsley

Lemon-Dijon Vinaigrette

3 tablespoons extra-virgin olive oil

1½ tablespoons fresh lemon juice

1 teaspoon Dijon mustard

½ teaspoon honey

Sea salt

Freshly ground black pepper

Whisk together the olive oil, lemon juice, Dijon and honey and season to taste.

Toss lightly with the greens and vegetables immediately before serving.

That’s it.

Keep the salad simple and bright and let the chowder remain the star of the show.

Best Wines to Pair with New England Clam Chowder

Rich, creamy clam chowder calls for a wine with enough acidity to refresh your palate between bites.

A few favorites:

Muscadet Sèvre et Maine — Crisp, mineral and wonderfully seafood-friendly. This would probably be my first choice.

Sancerre or Sauvignon Blanc — Citrus, herbs and bright acidity make this especially good with briny shellfish.

Unoaked Chardonnay — A softer pairing whose restrained richness complements the creamy chowder without becoming too heavy.

Albariño — Saline, citrusy and practically begging to be served with shellfish.

Brut sparkling wine — Because bubbles + butter + bacon + seafood + crunchy croutons is a combination I’m never going to argue with.

Serve any of them well chilled and preferably somewhere with a harbor view.

Or at least an open window.

Martha’s Vineyard Beer Pairings

If you’re more of a beer-with-chowder person, keep things refreshing rather than overly heavy.

Offshore Ale Company in Oak Bluffs is Martha’s Vineyard’s year-round brewpub. A crisp golden ale or approachable pale ale is a natural match for creamy seafood chowder.

Bad Martha Farmer’s Brewery in Edgartown is another fun island stop, with a brewery and beer garden tucked into a nursery setting that feels particularly Vineyard-ish on a summer afternoon.

Beyond the island, a crisp New England lager, Kölsch-style ale, blonde ale, wheat beer or balanced pale ale would all work beautifully.

Save the monster double IPA for another night. This dinner is about the quahogs.

More New England Chowder Recipes to Try

Once you’ve gone down the chowder rabbit hole, there’s really no reason to stop at one bowl.

Try Ina Garten’s East Hampton Clam Chowder, which incorporates carrots along with onions, celery, potatoes and thyme.

Chef Jasper White, one of the chefs most closely associated with modern New England seafood cooking, offers a traditional New England Fish Chowder using salt pork, potatoes, herbs and fish stock.

For a more contemporary interpretation, chef Michael Anthony’s New England Clam Chowder adds leeks, fennel, shrimp and dashi.

You can also try a classic Food Network New England Clam Chowder made with littleneck clams, bacon, fresh thyme, potatoes and half-and-half.

A Little Martha’s Vineyard Magic at Home

I first shared this recipe back in 2011 after returning from that Labor Day weekend with my Black Dog cookbook,

plenty of photographs and what apparently became a permanent affection for Martha’s Vineyard.

Read the Original post on artful gourmet blog

View my Slideshow of photos from Martha’s Vineyard

Slideshow of photos from Boston

All these years later, I think that’s what I still love about recipes collected while traveling.

They’re souvenirs you can cook.

So make this chowder on one of those late-summer evenings when the sunlight begins changing ever so slightly.

Open the windows.

Put a bottle of white wine on ice.

Toss together the salad.

Toast the croutons until your kitchen smells like garlic and butter.

Then ladle the chowder into big bowls and imagine Vineyard Haven harbor just outside — sailboat masts against the evening sky, ferry horns in the distance, salt in the air and nowhere particularly urgent to be.

Maybe that’s the real taste of Martha’s Vineyard.

Not simply clams, cream and potatoes.

It’s summer slowing down before it slips away.

And if you can’t make it to the island this year, a really good bowl of chowder isn’t a bad place to start.

Want the story behind the story?

I revisited my original Martha’s Vineyard trip in a more personal essay over on The Artful Gourmet Substack, with even more island inspiration and late-summer food storytelling.

Read the Substack essay

And if you’d like to make your own little piece of Martha’s Vineyard at home, look for The Black Dog: Summer on the Vineyard Cookbook, the cookbook that inspired this recipe.

Get the cookbook on Amazon

As an Amazon Associate, I earn from qualifying purchases. Purchasing through my affiliate link helps support The Artful Gourmet at no additional cost to you.

Until next time — cook something delicious, pour something cold and savor what’s left of summer.

Enjoy!

xo, Kristen

Other recipes you might enjoy:

Autumn Harvest Chicken & Veggies

Amazing Macaroni and Cheese

Irish Stout Beef Stew

Alsace Tarte Flambée

#MarthasVineyard #TheBlackDogTavern #QuahogChowder #NewEnglandClamChowder #ClamChowder #NewEnglandFood #SeafoodRecipes #MarthasVineyardEats #VineyardHaven #NewEnglandRecipes #CoastalCooking #FoodTravel #SummerRecipes #TheArtfulGourmet

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Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

The Sweetest Part of Summer Is the One You Don’t Rush

There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.

Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.

This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.

Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.

That’s exactly where this salad was born.

Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.

Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.

A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.

This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.

What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.

Summer has a way of reminding us that the simplest meals are often the most memorable.

A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,

and recipes that don’t ask for much beyond fresh ingredients and good company.

So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients

For the Salad

2 ripe peaches, sliced

2 ripe nectarines, sliced

2 ripe plums, sliced

4 ounces crumbled feta cheese

¼ cup toasted hazelnuts, roughly chopped

¼ cup fresh mint leaves, torn

2 cups baby arugula or mixed spring greens (optional)

Freshly cracked black pepper

Honey Citrus Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 teaspoon honey

½ teaspoon Dijon mustard

Pinch of flaky sea salt

Freshly ground black pepper

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until smooth.

Arrange the sliced peaches, nectarines, and plums on a large serving platter or shallow bowl.

If using greens, scatter them underneath the fruit.

Sprinkle with crumbled feta, toasted hazelnuts, and fresh mint.

Drizzle lightly with the honey-citrus dressing just before serving.

Finish with freshly cracked black pepper and a few extra mint leaves.

Serve immediately while the fruit is at its freshest.

Tips for the Best Stone Fruit Salad

Choose fruit that’s ripe but still slightly firm so the slices hold their shape.

Toasting the hazelnuts deepens their flavor and adds wonderful crunch.

Substitute pistachios, almonds, or pecans if preferred.

Try creamy burrata or fresh mozzarella instead of feta for a richer version.

Add fresh basil or tarragon for another layer of summer flavor.

Serving Ideas

This salad pairs beautifully with:

Grilled chicken or shrimp

Cedar plank salmon

Prosciutto and crusty artisan bread

Quinoa or farro bowls

Sparkling rosé, Sauvignon Blanc, or a peach spritz

It’s equally at home on a casual weeknight table or as the centerpiece of a beautiful summer brunch.

More Summer Recipes You’ll Love

Strawberry Jam Galette

Grilled Corn & Zucchini Salad

Mediterranean Chickpea Power Bowls

Lemon Herb Roasted Chicken

Butter Garlic Linguine with Clams

I’d Love to Hear From You

What fruit says summer to you?

Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.

If you make this recipe…

Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.

Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.

About the Author

Kristen Hess is a food stylist, photographer, recipe developer, and food writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags:

#SummerStoneFruitSalad #StoneFruit #PeachSeason #Nectarines #Plums #SummerSalad #FarmersMarket #EatSeasonal #FreshRecipes #HealthyEating #FetaCheese #Mint #Hazelnuts #SummerEntertaining #TheArtfulGourmet

Posted on

Better to Fail Gloriously ✨

What Anthony Bourdain Taught Me About Taking Chances, Starting Over, and Trusting the Journey

“Sometimes the bravest thing you can do is simply try. — Anthony Bourdain

Chef Anthony Bourdain

There’s something about June that feels hopeful.

Maybe it’s the longer days, the farmers markets bursting with color, or the smell of freshly cut grass drifting through an open window.

Or maybe it’s because summer always feels like a fresh start.

A new season.

A chance to begin again.

Lately, I’ve been thinking a lot about Anthony Bourdain and one of my favorite quotes from him:

“It’s better to try and fail gloriously than to not try at all.”

Every time I hear those words, they stop me in my tracks.

Because if I’m being honest, there have been plenty of times in my life when I almost didn’t try.

Times when I questioned myself.

Times when I wondered if I was too old, too late, too inexperienced, or simply not good enough.

Moving to New York City.

Starting The Artful Gourmet.

Launching a podcast.

Creating YouTube videos.

Applying for dream jobs.

Pitching magazines.

Putting myself out there creatively.

None of it came with a guarantee.

And that’s exactly why it mattered.

Anthony Bourdain Wasn’t an Overnight Success

One of the things I admire most about Bourdain is that his success story wasn’t neat and tidy.

For years he worked in restaurant kitchens, often struggling, often wondering what was next.

Before he became a bestselling author, television host, and one of the most respected storytellers in the world, he was simply a chef trying to make a living.

Then, at age 44, everything changed.

His book Kitchen Confidential became a phenomenon and launched a second act that nobody could have predicted.

Imagine if he had talked himself out of writing it.

Imagine if he thought it was too late.

Imagine if he never took the chance.

The world would have missed out on one of its greatest voices.

And that’s a lesson worth remembering.

Just because something hasn’t happened yet doesn’t mean it never will.

Curiosity Is Greater Than Fear

One of Bourdain’s most famous quotes was:

“Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts. It even breaks your heart. But that’s okay.”

I think that quote applies to life just as much as travel.

Life isn’t always comfortable.

Building a business isn’t comfortable.

Changing careers isn’t comfortable.

Starting over certainly isn’t comfortable.

But growth rarely happens inside our comfort zone.

The most meaningful things in my life have happened because I was willing to get uncomfortable.

Not because I knew exactly what would happen.

But because I was curious enough to find out.

Bourdain approached the world with curiosity.

He sat down with strangers.

He tried unfamiliar foods.

He visited places most tourists would never go.

He listened.

He learned.

He stayed open.

What if we approached our own lives the same way?

What if instead of focusing on what could go wrong, we focused on what we might discover?

Progress Isn’t Always Visible

One of the hardest things about pursuing a dream is that progress often happens quietly.

You put in the work.

You show up.

You keep creating.

And sometimes it feels like nothing is happening.

I’ve felt that way more times than I can count.

But then I look back and realize something important:

The growth was happening all along.

The connections.

The skills.

The experience.

The confidence.

The opportunities.

They were all building beneath the surface.

Much like a garden in spring.

The seeds don’t bloom overnight.

But they’re growing.

Even when you can’t see it.

That’s why I think summer is such a beautiful reminder to keep going.

Everything around us is proof that growth takes time.

Spring Vegetable Soup

A Bowl of Soup and a Fresh Start

Whenever the seasons change, I find myself drawn back to simple recipes.

Food has always been my way of slowing down and reconnecting with myself.

This Spring Minestrone Soup is exactly that.

Fresh peas.

Tender zucchini.

Green beans.

Herbs from the garden.

Bright lemon.

A little Parmesan.

Simple ingredients that come together to create something nourishing and comforting.

And honestly?

It feels like a metaphor for life.

A handful of small things can become something beautiful when given enough time.

The same is true for dreams.

Spring Vegetable Soup

Serving Size:
6
Time:
45 mins
Difficulty:
intermediate
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 1 yellow onion, chopped
  • 2 small zucchini, diced
  • 1 small butternut squash, diced
  • 1 bunch escarole, chopped
  • ½ cup peas, frozen
  • 1 tablespoon basil leaves, chopped
  • 1 tablespoon parsley, chopped ¼ cup Parmigiano Reggiano, grated
  • 6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
  • 4 quarts chicken stock
  • 1 small ciabatta bread
  • Sea salt to taste
  • Pepper to taste

Directions

  1. Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook
  2. Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
  3. Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
  4. Add butternut squash to the stockpot and cook for 3 minutes.
  5. Add zucchini and peas to the stockpot and cook for 3 more minutes.
  6. Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
  7. Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
  8. Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.

The same is true for healing.

The same is true for starting over.

Serve it on a warm June evening and make a toast to whatever new chapter you’re stepping into.

So Here’s Your Reminder

If you’ve been waiting for a sign to start something…

This is it.

Apply for the job. Launch the business. Write the article.

Start the podcast. Take the trip. Learn the skill.

Make the call. Send the email. Try.

Dreams take time.

Because as Anthony Bourdain reminded us:

“Your body is not a temple. It’s an amusement park. Enjoy the ride.”

Life is messy.

The path rarely unfolds exactly as planned.

But the alternative—never trying at all—is far worse.

Summer is here.

A new season is beginning.

And maybe your next chapter is waiting on the other side of one brave decision.

Here’s to fresh starts.

Here’s to curiosity.

Here’s to hope.

And here’s to failing gloriously.

Because sometimes that’s exactly how the best stories begin.

—

With gratitude,

Kristen

Continue the Journey

📖 Read the full companion essay on Substack

Subscribe for weekly stories about food, creativity, travel, mindset, entrepreneurship, and living a more artful life.

🎙️ Stay tuned for the companion podcast episode – coming soon

The Artful Gourmet Podcast is available on:

• Spotify
• Apple Podcasts
• Amazon Music
• iHeartRadio
• SoundCloud

Subscribe, leave a review, and share this episode with someone who might need a little encouragement today.

Because sometimes the biggest adventure starts with simply saying yes.

“The greatest risk isn’t failure. It’s never beginning.”

More recipes you might enjoy:

Gutsch’s Linguine & Clams

Rochester-Style Chicken French

Sweet & Spicy Shrimp Noodle Salad (Keto/Low carb)

Sign up for our Substack newsletter

Tune in to the Artful Gourmet Podcast

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Posted on

A Spicy Twist on Chicken Parmesan

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

I am so excited to share my recipe for Spicy Buffalo Chicken Parmesan that I created for a recipe contest using Miller’s Banana Pepper Sauce. Miller’s began as a home kitchen experiment, cooking up homemade hot sauces for family and friends. Twenty years later, their unique award-winning banana pepper sauces are still crafted with care and attention to detail.

Miller's Banana Pepper Sauce

They use only fresh, vine-ripened banana and habanero peppers picked at the peak of freshness. They are then mixed with a special blend of spices (paprika, turmeric) raw sugar, distilled vinegar and mustard seeds to create a sweet and spicy sauce like no other! They have a mild, hot and habanero version of their sauce and each one is absolutely delicious, and also gluten-free and non-GMO verified.

The bold taste of Miller’s Banana Pepper Sauce is the perfect complement to everything, from cheese and hard pretzels, to burgers, BBQ, chicken and salmon. The possibilties are endless!

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

For this recipe contest, I decided to create a spicy twist on traditional Chicken Parmesan by using their Hot Banana Pepper Sauce to create a Buffalo-style Chicken Parmesan topped with this amazing hot sauce and some blue cheese dressing drizzles (or ranch dressing if you prefer!) to cool the heat. I’m originally from Upstate NY (Buffalo + Rochester), so as you can imagine I am absolutely obsessed with hot sauce, hot wings (and blue cheese!).

Miller's Hot Banana Pepper Sauce

Miller’s Banana Pepper hot sauce is unique in that it has a spicy heat but also a hint of sweetness that makes the perfect combination for this Buffalo Chicken Parmesan recipe. You can also use the mild or habanero sauce (depending on the heat level you want) for this recipe and it would be just as delicious!

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

This dish is totally delish on its own, but there are so many fun ideas you can do to switch it up for different occasions like Game Day appetizers, lunch or a simple lovely dinner… Cut the chicken cutlets in half and make Spicy Chicken Sliders on toasted hawaiian slider buns, or cut the chicken into strips and make some Spicy Buffalo Chicken Fingers served with crispy fries, carrots and celery with blue cheese or ranch dressing and extra Miller’s Hot Banana Pepper sauce for dipping, of course!

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

For a healthy lunch or dinner idea, slice up the spicy chicken parmesan cutlets and serve over a garden salad with ranch or blue cheese dressing, or serve it as the main entree with some creamy Gorgonzola pasta (see my recipe below) with some crusty garlic bread.

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

Anyway you decide to serve it I guarantee you’re going to thank me (and your tastebuds will too!)…so hold on to your hats and get ready for a serious spicy flavor explosion with my recipe for Spicy Buffalo Chicken Parmesan + Gorgonzola Pasta.

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

Here’s How to Make It

Step 1: Make the Chicken

Panko breadcrumbs are the key ingredient for the coating but, I mix in regular Italian breadcrumbs and grated Parmesan cheese to the mix to give the chicken that perfect crunch along with some paprika, dried oregano, garlic powder and onion powder for a little extra flavor goodness.

coat the chicken

Set up your dredging station with three bowls: first bowl use a fine searing flour (like Wondra) or an all-purpose flour to coat the chicken. Second bowl is for your eggs, and the third bowl is for the Panko/breadcrumb/Parmesan cheese mixture. Feel free to double coat the chicken with another layer of egg and breadcrumbs/cheese if you want a thicker crunchier coating on the Chicken Parmesan. Bake for 20-25 minutes until golden brown and cooked through.

baked chicken

Step 2: Make the Buffalo Banana Pepper Sauce

top the baked chicken with hot sauce and cheese

Next make the sauce in a small saucepan on the stove. Add the Miller’s hot Banana Pepper sauce along with some butter. Mix with a spoon and let it melt together into a lovely silky buttery hot sauce.

top the baked chicken with hot sauce and cheese

Pour the sauce over the baked crunchy chicken to let the coating soak up the buttery hot sauce. Then top the chicken with shredded mozzarella and grated Parmesan and broil on high for a few minutes until the cheese melts and gets all bubbly and browned.

take the chicken out of oven

For serving, top the baked Chicken Parmesan with extra drizzles of blue cheese dressing (or ranch, if you prefer) and sprinkle the Spicy Chicken Parmesan with sliced chives for garnish. Delish!!!

Spicy Buffalo Chicken Parmesan

Step 3: Make the Gorgonzola Pasta

First you’ll need to cook your pasta, drain and set aside for mixing in the sauce later (I used spaghetti but any pasta shape will work here!)

Make the Gorgonzola sauce

While your pasta is boiling, make the luscious cheesy sauce in a medium saucepan by melting the butter and sautéing the shallots (or minced onion) until soft for a couple of minutes. Add the minced garlic and cook for another minute. Pour in the milk and half and half and stir together to warm it up then add the crumbled Gorgonzola cheese, Parmesan cheese and parsley, stirring together until it gets creamy and emulsified.

top the pasta with Gorgonzola sauce

Pour the sauce over the pasta in a large pot and toss together, adding the reserved pasta water to loosen the sauce up into your desired consistency (it should be smooth and creamy but not too thick or thin). Top with freshly cracked black pepper, extra Parmesan cheese and some chopped parsley and serve with the Spicy Buffalo Chicken Parmesan and some crusty bread or a salad.

Spicy Buffalo Chicken Parmesan plated with Gorgonzola pasta

I hope you enjoy this fun twist on Chicken Parmesan and Buffalo Chicken! I know it’s gonna be one of my fav go-to recipes from now on..and I can’t wait to experiment with the other Miller’s hot sauces to create more delish recipes! Enjoy 🙂

Spicy Buffalo Chicken Parmesan

Spicy Buffalo Chicken Parmesan + Gorgonzola Pasta

5 from 1 vote
A spicy twist on Chicken Parmesan - this recipe features Miller's Sweet + Spicy Banana Pepper Hot Sauce over crunchy parmesan chicken, topped with fresh mozzarella, blue cheese/ranch drizzles and chives; served over a creamy dreamy Gorgonzola pasta.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian, Southern
Ingredients Equipment Method Notes

Ingredients
  

Spicy Buffalo Chicken Parmesan
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/3 cup pan searing flour or all-purpose flour
  • 2 large eggs
  • .75 cup panko breadcrumbs
  • .75 cup Italian breadcrumbs
  • 1 cup grated parmesan cheese, divided
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 vegetable or canola oil spray
  • 1/2 cup Miller's Banana Pepper Hot Sauce plus extra for serving
  • 6 tbsp butter
  • 1 cup fresh (or whole milk) mozzarella cheese, shredded
  • 2 tbsp sliced chives, for garnish
  • 1/2 cup ranch or blue cheese dressing, for drizzling/serving
Gorgonzola Pasta
  • 14 oz spaghetti (or any pasta shape desired)
  • 3 tbsp butter
  • 1 shallot (or 1/2 onion), finely chopped
  • 2 cloves garlic, minced
  • 1 cup 2% milk
  • 1/2 cup half and half or heavy cream
  • 8 oz Gorgonzola cheese, crumbled
  • 6 tbsp grated Parmesan cheese, divided
  • 4 tbsp fresh parsley, chopped, divided
  • 1/8 tsp kosher salt
  • 1/3 tsp freshly cracked black pepper, divided

Equipment

  • 1 sauce pan for sauce
  • 1 large pot for boiling
  • 1 sheet pan for baking
  • 1 wire rack
  • 1 spatula
  • 1 pasta spoon
  • 1 large spoon

Method
 

Spicy Buffalo Chicken Parmesan
  1. Preheat oven to 425 degrees F. Cut the chicken breasts in half lengthwise to make thin halves. Place under a piece of plastic wrap and pound with a tenderizer or heavy pan until chicken is 1/4" thick. Repeat with remaining pieces to make thin cutlets, pat dry and season both sides with salt.
  2. Place the flour in a large shallow dish or bowl. Beat the eggs with a few drops of Miller's Banana Hot Sauce and place in another shallow bowl. Toss the Panko breadcrumbs with the Italian breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder and dried oregano and place in a third bowl.
  3. Dredge the chicken through the flour, then the eggs beaten together with hot sauce and then dredge through the breadcrumbs mixture. For a thicker coating, you can dip each piece of chicken back through the eggs and the crumbs a second time.
  4. Line a large baking sheet with parchment paper and set a wire rack on top. Place the cutlets on top of the wire rack and bake until golden brown and crispy, about 20-25 minutes, turning over halfway through. Set aside.
  5. While the chicken cutlets are baking, heat a small saucepan over medium heat. Add the Miller's Banana Pepper Sauce and butter, stirring occasionally, until the butter is melted and sauce comes together. Spoon sauce over the tops of the chicken cutlets, reserve remaining sauce for serving.
  6. Heat the oven broiler to high and place a rack in the top third of oven. Sprinkle the chicken with shredded mozzarella and grated Parmesan on the same pan you baked them on.
  7. Broil for 2-4 minutes until the cheese is melted and bubbling and light golden brown (watching closely so it doesn't burn).
  8. Transfer chicken to a platter and drizzle with ranch or blue cheese dressing and additional Miller's Hot Banana Pepper sauce. Top the Chicken Parmesan with sliced chives. Serve the chicken with creamy Gorgonzola pasta (recipe follows) on the side, or sliced over an Italian green salad with some crusty garlic bread, if desired.
Gorgonzola Pasta
  1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of salted cooking water, and set aside.
  2. Melt the butter in a large frying pan over medium heat, and add chopped shallots or onions. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
  3. Add the milk and half and half (or heavy cream), Gorgonzola cheese, Parmesan, parsley, salt and pepper. Stir together until the Gorgonzola thickens and melts into a creamy consistency.
  4. Add the cooked pasta to the pan with the Gorgonzola sauce and stir together, adding in the reserved pasta cooking water to loosen up the sauce to your desired consistency. It should be thick, creamy and saucy; coating the noodles well with small chunks of the blue cheese.
  5. Divide the pasta between serving plates. Top with additional grated Parmesan cheese, salt and pepper to taste, and chopped parsley. Serve with Spicy Buffalo Chicken Parmesan and an Italian green salad and crusty garlic bread, if desired.

Notes

If you aren't a fan of blue cheese or Gorgonzola,  you can always substitute Ranch dressing to drizzle on top of the Buffalo Chicken Parmesan, and you can simply toss the cooked pasta with some olive oil, garlic, parsley and Parmesan cheese.
This dish would be delicious with or on top of a green salad with some crusty bread and glass of wine! Or use the same base recipe for the Spicy Buffalo Chicken Parmesan, cutting the chicken into smaller cutlets to make sliders or chicken sandwiches/subs. You can also cut the chicken into tenders and make spicy Chicken Fingers with a side crispy fries (with additional Miller's Banana Pepper Sauce and ranch or blue cheese dressing for serving of course!) 

 

Spicy Buffalo Chicken Parmesan

Also, if you make this Spicy Buffalo Chicken Parmesan and Gorgonzola Pasta, be sure to leave a comment and/or give this recipe a rating!  I love to hear from all my followers and always do my best to respond to each and every comment or email. And, of course, if you do make this recipe, don’t forget to share this post and tag me on Instagram! I love looking through the photos of recipes you all have made!

Spicy Buffalo Chicken Parmesan

To learn more about Miller’s Banana Pepper Sauces, visit them online at https://www.eatmillers.com AND check out their social media pages below for more info and fun recipe ideas!

Miller’s Facebook

Miller’s Twitter

Miller’s Instagram

You can find Millers Banana Pepper sauce at Whole Foods, Wegmans and on Amazon. Use can also use Miller’s store finder to find a store carrying their products near you.

@eatmillersofficial #millersrecipechallenge #betterwithmillers #anythingbutbland

Looking for more spicy chicken recipes? Here are a few to try:

Keto Nashville Chicken Sliders

Nashville Hot Chicken Tacos

Chef John’s Nashville Hot Chicken

Easy Baked Buffalo Chicken

Spicy Chicken Katsu

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