Our bowls and boards are made to be used year round. With the summer heat, try serving a refreshing salad in your favorite Andrew Pearce Bowl. Our cutting boards will help you prep the ingredients. 

    Here are 2 easy recipes from our staff for a refreshing meal, when it's too hot to turn on the oven.  

          Easy Summer Salad w/ Grilled Chicken 


    • 1 lbs grilled chicken tenders 
    • 4 cups fresh mixed baby lettuce, half red half green, preferably from your local farmers market 
    • 4 medium sized tomatoes, quartered 
    • half of an English cucumber, sliced 
    • 1 ripe avocado, sliced then cubed 
    • optional 1/4 cup crumbled cheese such as mild goat or feta , we recommend Vermont Goat Cheese 
    • Maple-Dijon Vinaigrette dressing recipe here 


    1. if you find pre-grilled chicken at your grocery store, reheat if desired and then slice and add to salad
    2. OR to make your own grilled chicken, marinade tenders first for 1 hour in Maple-Dijon Vinaigrette, then grill on medium heat for 8-9 minutes on each side 
    3. fill your Andrew Pearce Bowl with the mixed baby lettuce 
    4. prep tomatoes, cucumbers, avocado, add to bowl 
    5. add grilled chicken and top with cheese if desired 

    Now for a drink! 

    Pomegranate Cosmo Cocktail

    • 2 handfuls of crushed ice
    • 3/4 cup vodka, we recommend Smuggler's Notch Distillery 
    • 3 oz. orange flavored liqueur, such as triple sec 
    • 1/2 cup pomegranate juice, fresh pressed if you have the time 
    • 3 oz. lime juice 
    • 1 oz. fresh orange juice (approx. one wedge) 
    • optional wedges of lime for garnish


    1. slice limes on your Andrew Pearce Citrus Board 
    2. if making your own fresh pomegranate juice, separate seeds from rind, remove all papery pith, pulse in 3 quick bursts in a blender to juice 
    3. place ice in large shaker
    4. combine all liquid ingredients and pour over ice
    5. secure shaker top, shake well for several seconds to chill, strain 
    6. pour into chilled martini glass and enjoy! 

    On the journal

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