Gardeners across the land love this time of year. The vegetable plants they have nurtured for months are ripe with tomatoes, squash, peppers and all types of produce. And that means summer is America’s best time of year for cooking — and especially for grilling outdoors.

The grill has become the ultimate summer accessory. With so many options and accessories on the market, it’s possible to create almost any type of dish with our grills. And of course, grilling outside on the deck or patio means that you’re not removed from the conversation and laughter of family or friends who have gathered.

In July and August, the D&Co. Kitchen Club Grill & Chill Collection is ready to deliver a summer selection built to add flavor to your favorites, whether you plucked the vegetables from your backyard garden or gathered them with a stop at the farmers’ market.

Just imagine marinated grilled chicken bursting with sweet and spicy goodness using the D&Co. Kitchen Ginger Apricot Teriyaki Glaze or a cozy cup of after-dinner Earl Grey Supreme Black Tea. Dresden & Company’s Lifestyle Expert Sharon Wood created the recipes below to showcase a couple of easy options that are sure to delight your guests.

D&Co. Kitchen Chipotle Chicken and Penne Pasta

2 boneless skinless chicken breasts, cut into 1″ chunks
1 pound penne pasta
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 tablespoons butter
2 tablespoons olive oil
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 small zucchini, cut in half lengthwise and sliced thinly
1/2 yellow onion, chopped
3 cloves garlic, minced
½ cup heavy cream
6 ounces shredded Parmesan cheese
1 10-ounce jar of D&Co Kitchen Creamy Chipotle Dip
Optional – replace zucchini with asparagus


Add the pasta to your boiling water and cook per package instructions, or per your preference and then drain. In a large skillet add the butter and melt over medium heat. Add the bell peppers, zucchini and onions and cook until just translucent. Add in the garlic and cook an extra minute. Remove the vegetables and add in the olive oil. Add the chicken to the pan and turn the heat up to medium-high. Brown the chicken on both sides. Add a jar of D&Co Kitchen Creamy Chipotle Dip. Add the bell pepper mixture back to the pan. Stir well, then add the heavy cream and Parmesan cheese. Cook for 2 minutes and add in the pasta. Stir to coat everything. Serve with any garnishes you’d like.

D&Co. Kitchen Ginger Apricot Teriyaki Shrimp

  • 1 tablespoon vegetable oil
  • 3 garlic cloves, finely chopped
  • 500 grams Shrimp deveined and cleaned
  • Salt to taste
  • Vegetables of your choosing (broccoli, mushrooms, bell peppers)
  • ½ cup of D&Co. Kitchen Ginger Apricot Teriyaki Glaze
  • Fresh squeezed lemon garnish
  • Cilantro for garnish

Heat the oil in a wok or pan. Add the chopped garlic. Sauté for a minute and add shrimp. Stir fry the shrimp on high heat for 2-3 minutes until it starts turning pink. Add vegetables. Once the shrimp is cooked through and the veggies start looking bright, add the D&Co. Kitchen Ginger Apricot Teriyaki Glaze and keep stirring until it comes to a boil. Simmer for one minute. Add fresh lemon wedges and cilantro for garnish.

When you join the D&Co. Kitchen Club, we’ll deliver deliciousness to your door every other month. You will receive a curated collection of our bestsellers, trusted favorites and seasonal offerings. We offer a range of sweet and/or savory items that we know you’ll love using yourself, sharing with friends or giving to the foodies in your life. Each collection contains 3-4 products every other month at a value of $60 or more with savings for subscribers. The newest collection will always ship in the first half of the month of each new campaign.

We have an amazing assortment of kitchen products that will go well with the produce you discover and our cupboards will soon be stocked with even more offerings to tempt your palate. Contact your Proprietor for complete details on joining the D&Co. Kitchen Club and for even more great recipes, click here.