Infinity Home Collection knows that a kitchen should be as personalized as the food you cook, which is why this beloved Denver-based company uses the ten guiding principles of Design IQ to help you choose the right colors, finishes, and appliances for your unique life. To make an elegant meal worthy of such a beautiful kitchen, try this three-course luncheon that highlights summer’s fresh and delicious produce. You’ll remember the joy of cooking by following these simple steps as the sun streams through your energy-efficient windows into your gorgeous open-concept kitchen.
Start with an appetizer of simple summer gazpacho from Bon Appétit Magazine. With no cooking involved, the key to this recipe is using at least two varieties of tomatoes — try Better Boy for the base and black cherry tomatoes as the garnish. Cut one quarter of a seeded and peeled English hothouse cucumber and one quarter of a stemmed and seeded red bell pepper into ¼” pieces. Coarsely chop the remaining cucumber and pepper and place them in a large bowl. Add wedged, very ripe tomatoes — like heirlooms — and toss with all remaining ingredients except oil. Let stand for 30 minutes at room temperature for the flavors to combine before transferring to a blender. Add three tablespoons of oil and purée on medium speed until smooth, then strain through a coarse mesh sieve and chill until cool, about 1 hour. Garnish with pieces of cucumber, pepper, and halved cherry tomatoes and enjoy this refreshing opener to your meal!
After the gazpacho, serve Anne Burrell’s sugar snap pea salad topped with pecorino cheese, prosciutto, and baked chicken breast. Preheat the oven to 425˚ and toss butterflied chicken breasts with paprika, brown sugar, oregano, onion powder, garlic powder, salt, and pepper. Bake 16-18 minutes or until chicken reaches an internal temperature of 165˚. Meanwhile, blanch one pound of sugar snap peas by quickly boiling in salted water and then immediately transferring them to a salted ice bath. While they cool, heat one clove of smashed garlic and a teaspoon of red pepper flakes in olive oil for two to three minutes. Discard garlic and sauté ¼ lb. of thinly sliced prosciutto for 3-4 minutes until crispy. Add ¼ cup of red wine vinegar to the pan and remove from heat. Cut pea pods in half lengthwise and combine with 2 cups of baby arugula, half of a thinly sliced red onion, and the prosciutto along with any juices from the pan. Serve topped with a chicken cutlet, shaved pecorino cheese, and a chiffonade of mint leaves. So classy and delicious!
Finish your meal in style with a lovely blueberry tartlet with lemon whipped cream. So impressive, so easy! Preheat the oven to 425˚ then crush a cup of blueberries before adding another cup of whole berries. Sift 1/3 cup of sugar and four teaspoons of cornstarch together, then toss until berries are well-coated. Cut 4.5-inch circles from premade pie dough on a floured surface, then press each into a greased muffin cup. Spoon berry mixture evenly into crusts and bake until the crust is golden, and the berries are bubbling, about 11-13 minutes. Top with a heavenly lemon whipped cream by combining one cup chilled heavy whipping cream, two tablespoons sugar, one tablespoon finely grated lemon zest, and two teaspoons fresh lemon juice. Whip in a stand mixer until peaks form and serve immediately with hot or iced espresso.
The Vector Collection at The Canyons™ a master-planned community by Shea Homes® reinvents home design with ranch-style and two-story plans that are both unexpected and refreshing, just like the recipes that are possible in their gourmet kitchens. For more information about homes that allow you to make the most of your life, call us at 720.344.2900 today!