Serves:  4

Ingredients:

• 1 garlic clove, chopped
• 3 tablespoons olive oil
• nonstick cooking spray
• 4 – 6 ounce Coho salmon fillets
• ½ cup butter and herbs
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• ¼ cup white wine
• 1 teaspoon ground black pepper
• 1 teaspoon garlic sea salt

Directions:

Preheat broiler and set oven rack 6 inches from the heat source. 

Line a pan with aluminum foil, and spray with nonstick spray.

Place garlic and oil in a small bowl and microwave on

SERVES: 12

INGREDIENTS:

• 3 eggs
• 1/2 cup milk
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 2 tablespoon melted butter
• Nonstick cooking spray

SAUCE:

• 2 pints blueberries
• 2 teaspoons fresh lemon juice
• 1/2 cup sugar
• 2 teaspoons cornstarch

FILLING:

• 1 package farmer's cheese
• 1 1/2 cups 4% cottage cheese
• 1/4 cup confectioners' sugar
• 1 egg yolk
• 1 tablespoon all-purpose flour
• Zest of 1 lemon

DIRECTIONS:

Preheat oven to 300 degrees. To make blintzes: Puree

This uses more of a vinaigrette dressing.

Serves: 4-6

Ingredients:

Croutons:

3 ounces baguette, cut into ½” pieces

3 tablespoons extra virgin olive oil

¼ teaspoon pepper

String Beans and Dressing:

1-1/2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

3 large garlic cloves, minced

3 anchovy fillets, minced

Salt and pepper

3 tablespoons extra virgin olive oil

1-1/2 pounds string beans, trimmed

2 ounces of Parmesan cheese

Serves: 2

Ingredients:

2 - Chicken breasts, trimmed and cut very thin

Sliced pastrami

¼ cup of honey

1/8 cup of mustard

Corn flake crumbs

Paprika

Garlic powder

Salt

Pepper

Directions:

Flatten chicken cutlets until very thin. Mix honey and mustard in a small bowl and brush over the cutlets. Top each piece of cutlet with a slice of pastrami. Roll tightly. Secure with a toothpick, if necessary. Place chicken on an oiled baking dish. Put rolled chicken, skin side down and brush with

Serves: 8

INGREDIENTS:

1/4 cup flour

1/4 cup butter, softened

1/2 cup chicken broth

8 ounces cream cheese, softened

2 1/4 cups frozen peas and carrots

1 teaspoon rosemary

1/8 teaspoon garlic powder

2 cups cooked rotisserie chicken, chopped

1 sheet pre-made puff pastry

1 egg, beaten (for egg wash)

DIRECTIONS:

Pre-heat oven to 375 degrees.

In a saucepan over medium heat, combine butter and flour. Stir until combined. Add in chicken broth and continue stirring. When combined, add

Serves: 4-6

If you don’t want to eat skin-on chicken, still cook the dish with the skin on, even if you don’t eat it. The skin will protect the meat from drying out.

Ingredients

1/4 to 1/3 cup Dijon mustard

1/4 to 1/3 cup honey

1 Tbsp olive oil

2-3 pounds chicken thighs (or legs)

Salt

Freshly ground black pepper

2 sprigs rosemary (or a generous sprinkling of dried rosemary)

Directions

Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a