Relish Dinner on the Deck

American Profile is happy to present a simple outdoor menu from our sister publication, Relish. Celebrating America's love of food, Relish is a new monthly magazine distributed by more than 300 newspapers across the nation. It's also a website and a biweekly e-newsletter. To view more recipes from Relish and to sign up for its e-newsletter, visit www.relishmag.com.

This menu, perfect for long summer nights on the deck, is full of bright, zesty flavors that rely on the season's plentiful herbs, fruit and vegetables. The recipes are easy to prepare and very flexible. Grill the chicken or bake it in the oven. Serve it hot or cold. Serve it with rice or potatoes. Eat it with a fork or your fingers. Relish the possibilities.

Vidalia's Onion and Beet Salad

This recipe is courtesy of Vidalia, a restaurant in Washington, D.C., run by Chef Jeffrey Buben and his wife, Sallie. Any kind of beets can be used.

• 2 small bunches golden beets
• 2 small bunches red beets
• 1/3 cup honey
• 1/3 cup cider vinegar
• 1 tablespoon fresh thyme leaves
• 1⁄4 cup olive oil
• 1⁄4 teaspoon salt
• Freshly ground black pepper
• 4 thin slices of baguette, toasted
• 3 ounces of herbed goat cheese
• 4 cups thinly sliced romaine lettuce
• 1 Vidalia onion, thinly sliced

1. Put beets into two separate saucepans (to retain colors). Cover with water and bring to a boil. Reduce heat and simmer 15 minutes or until tender. Rinse beets separately under cold running water. Rub off skins with an old kitchen towel or paper towels. Cut beets into quarters.

2. Whisk together honey, vinegar and thyme in a small bowl. Slowly whisk in olive oil, salt and pepper until vinaigrette emulsifies. Combine beets and 1⁄4 cup vinaigrette.

3. Spread each baguette slice with goat cheese and broil until brown on the top. Combine lettuce, beets, onions and 1/3 cup vinaigrette; toss well. Serve with goat cheese crostini. You'll have leftover vinaigrette. Serves 4.

Lemon-Herb Chicken with Yogurt Dill Sauce

Yogurt Dill Sauce:

• 1 cup plain nonfat yogurt
• 1/2 cup light sour cream
• 1 garlic clove, finely minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Chicken:

• 1 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh dill
• 1/4 cup extra virgin olive oil
• 6 garlic cloves, minced
• Grated zest and juice from 1 lemon
• 4 bone-in, skin-on chicken breast halves (about 2 1/2 pounds)
• 4 bone-in, skin-on chicken thighs (about 2 pounds)
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper

1. To prepare sauce, combine yogurt, sour cream, garlic, dill, lemon juice and salt. Set aside.

2. Preheat oven to 400F or heat grill to medium-high.

3. To prepare chicken, combine basil, mint, dill, oil, garlic, lemon zest and juice in a large bowl. Add chicken; toss well to coat. Arrange chicken in a single layer on baking sheet; sprinkle with salt and pepper.

4. Roast or grill chicken breasts 30 to 40 minutes or until an instant read thermometer inserted into the thickest part registers 170F. Roast or grill thighs 35 to 45 minutes or until an instant read thermometer inserted into the thickest part registers 180F. Serve immediately or at room temperature, with Yogurt Dill Sauce, lemon wedges and yellow rice. Serves 6.

Gingered Peach Crisp

This delicious version includes minced crystallized ginger. If you're not a ginger fan, simply omit it. Serve warm with vanilla or peach ice cream or frozen yogurt or whipped cream. For a homemade vanilla ice cream recipe, visit www.relishmag.com

Peach Filling:

• 2 1/2 to 3 pounds peaches (about 6 to 8 peaches), peeled, pitted and sliced
• 1/2 cup peach preserves
• 1/2 to 1 tablespoon peach liqueur, peach schnapps orpeach brandy (optional)
• 1/8 teaspoon almond extract
• 2 tablespoons cornstarch

Topping:

• 3/4 cup oatmeal
• 2/3 cup light brown sugar
• 3/4 cup whole-wheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 to 2 tablespoons finely minced crystallized ginger
• 1/3 cup cold butter, cut into dime-sized pieces
• 1 teaspoon vanilla extract
• 3/4 cup chopped almonds

1. Preheat oven to 375F. Spray an 11-by-9-inch baking dish with nonstick coating.

2. To prepare filling, combine all ingredients except cornstarch in a large bowl. Using your hands or potato masher, coarsely crush two handfuls of peaches to release juice. Combine 3 tablespoons of the juice and cornstarch; mix with fingers until combined. Stir cornstarch mixture back into the peach filling, distributing it thoroughly. Pour peach mixture into prepared dish.

4. To prepare topping, combine first seven ingredients (oatmeal through ginger). Cut in butter with a pastry blender or your hands until crumbly. Stir in vanilla and almonds.

5. Sprinkle oat mixture over peaches, distributing it evenly. Press down slightly with your hands. Bake 45 minutes or until topping is brown and fruit bubbles. Serve warm. Serves 8.

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