Brunch on Sunday and a lovely dinner

Today we met Carlin, Damon, Donald, and Don at Gravitas for brunch.
Where I consumed my fair share of bottomless bellini's!
Then took a 2 hour nap with Lee.

After that, we hit the grocery store for our week's worth of groceries.

Tonight we had

Lemon Grilled Chicken and Alfredo

Chicken:

• 1 chicken, flattened
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish.

When ready to grill, turn a gas grill on low heat. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with linguine...

Summery Alfredo:

• 3/4 pound fettuccine
• 1 cup thick whole-milk ricotta cheese
• 1/2 cup finely grated pecorino cheese (1 1/2 ounces), plus more for serving
• 1/4 - 1/2 cup cream
  
• 1/4 cup chopped basil leaves
• Salt and freshly ground black pepper

Direction

In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.

Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add cream and whisk until smooth and creamy. Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated pecorino at the table.

Note: I used Buitoni Fresh Whole Wheat Linguni - and it just was too thin to handle the alfredo.

Served with Tomassi Pino Grigio. Delish!