Chicken Breasts with Tomato Balsamic Sauce

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1 Chicken Breasts with Tomato Balsamic Sauce 4 (6-ounce) chicken breasts 2 shallots, thinly sliced 1 clove garlic, smashed ¼ cup balsamic vinegar 2 cups cherry tomatoes, quartered (or chopped fresh tomatoes) ¼ cup chopped fresh parsley or basil leaves 1. Pre-heat a large non-stick skillet over medium-high heat and season the chicken with salt and pepper. Add to the skillet and sear the chicken breasts, cooking for about 3 to 5 minutes on each side (depending on thickness), or until firm to the touch. Remove from the skillet and set aside. 2. Add the shallot and garlic to the skillet and cook for two minutes. Add the balsamic vinegar and simmer until it has almost disappeared. Immediately add the tomatoes and toss well. Cook until the tomatoes soften slightly just a minute or two. Toss in the basil or parsley and season to taste with salt and pepper. 3. Pour over the chicken and serve.

2 Salmon with a Lemon Mushroom Cream Sauce Serves 3 to 4 1 (1- to 1½-pound) salmon fillet ¼ cup white wine 1 cup heavy cream 3 ounces shiitake mushrooms, stems removed and sliced 1 clove garlic, smashed 2 teaspoons finely chopped lemon zest, plus lemon juice and slices for garnish 1 teaspoon fresh thyme leaves, plus more for garnish, to taste 1. Pre-heat a large non-stick skillet over medium-high heat and season the salmon with salt and pepper. Add a little to the skillet and then place the salmon in the pan, presentation side down. Cook for about 6 minutes on each side, or until firm to the touch. (Cook for less time if cooking individual fillets.) Remove from the skillet and set aside. 2. Add the mushrooms and garlic clove and sauté for one to two minutes. Add the lemon zest and thyme and toss. Add the white wine and cream and bring the mixture to a boil. Simmer for a minute and remove from the heat. Season the sauce to taste with salt, freshly ground black pepper and a squeeze of lemon juice. 3. Serve the salmon family style, with the lemon cream sauce drizzled lightly over the top and garnished with a sprig of thyme, more lemon zest or some lemon slices.

3 Rice Pudding with Caramelized Bananas and Blueberries 2½ cups half and half 2½ cups milk 1 tablespoon butter ½ cup sugar 1 cup long grain white rice 1 cinnamon stick 1 teaspoon pure vanilla extract (optional) 1 half lemon 1 tablespoon butter 2 bananas, sliced on the bias 1 tablespoon brown sugar 1 cup blueberries 1. Place the half and half, milk, butter, sugar, rice, cinnamon and vanilla into a nonstick sauté pan. Stir well to ensure that the vanilla seeds are dispersed throughout. Bring the mixture to a simmer, reduce the heat and simmer gently, stirring regularly for 35 to 40 minutes, or until the rice has absorbed the liquid and the consistency of the pudding is what you want it to be. Squeeze some lemon juice into the pudding to taste, and loosen with more milk if necessary. 2. When the rice pudding is almost finished, heat a large non-stick skillet over medium-high heat. Add the butter to the pan and sauté the banana slices for a minute or two, until they are starting to brown and soften. Sprinkle in the brown sugar and toss. Add the blueberries and remove the pan from the heat, swirling to coat the blueberries in the sugary butter. 3. Remove the cinnamon stick and serve the pudding in bowls with the banana and blueberries on top.

4 Sweet & Smoky Flank Steak with Creamy Onion Sauce 2 tablespoons brown sugar 2 tablespoons paprika 1 teaspoon dry mustard powder 1 teaspoon chili powder 2 tablespoons kosher salt 2 teaspoons coarsely ground black pepper 1 pound flank steak 1 to 2 tablespoons 1 large sweet onion, thinly sliced 1 tablespoon fresh thyme leaves, plus more for garnish ¼ cup white wine (optional) ¼ cup good quality chicken stock ½ cup heavy cream 1. Make the rub by combining the brown sugar, paprika, mustard powder, chili powder, salt and pepper. Rub the mixture all over the flank steak and let it sit for 30 minutes while you prepare the onions. 2. Pre-heat a medium non-stick skillet over medium heat. Add to the pan and sauté the onions until they start to color. Continue to cook, tossing regularly, until the onions are nicely caramelized. 3. When the onions are brown, pre-heat a large non-stick skillet over medium high heat. Add some to the skillet and sear the flank steak, cooking 3

5 minutes per side for medium rare, 4 minutes per side for medium, and 5 minutes per side for medium well or well done. Remove the steak from the pan and let it rest on a cutting board, loosely tented with foil. 4. Pour the white wine into the medium skillet and deglaze. Then transfer the onions to the larger skillet and add the thyme leaves and the chicken stock and scrape up any brown bits that may have formed on the bottom of the pan. Pour in the cream and bring the mixture to a simmer for a minute or two. Season to taste with and serve the sauce with the sliced flank steak, garnishing with more thyme leaves. Orange Marmalade Roast Half Chicken with Potatoes and Peppers Serves 1 to 2 split chicken, leg and breast still attached ¼ cup orange marmalade 1½ cups sliced or chunked fingerling potatoes ½ red pepper, cut into chunks ½ yellow pepper, cut into chunks 1. Pre-heat the oven to 350ºF and pre-heat a straight-sided sauté pan over medium high heat. 2. Season the half chicken with salt and pepper, add the to the sauté pan and sear the chicken well. Remove the chicken from the pan and add the vegetables to the pan. Season the vegetables with salt and pepper, adding more oil to the pan if necessary to coat everything nicely. Toss well and cook for just a minute or two. Return the chicken to the pan, skin side up, pushing the vegetables to one side. Brush the orange marmalade on the chicken skin, and transfer the pan to the oven for minutes, or until the chicken is firm to the touch and nicely browned and the vegetables are tender.