Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
Ingredients ● 1 1/4 cups [150 g] all-purpose flour ● 1 cup [200 g] sugar ● 3/4 cup [75 g] Dutch-processed cocoa powder, sifted if lumpy ● 1 tsp baking soda ● 1 tsp baking powder ● 1/2 tsp kosher salt ● 8 tbsp [110 g] unsalted butter, melted and cooled ● 2 eggs, lightly beaten ● 1 cup [240 ml] strong black coffee, at room temperature ● 1 cup [240 ml] buttermilk or plain yogurt ● 1 tsp vanilla extract ● 1/2 cup [160 g] raspberry jam (seeded or seedless) Frosting ● 3/4 cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate ● 3/4 cup [180 ml] sour cream, at room temperature ● 1 tbsp maple syrup ● *Fresh raspberries or chocolate curls (as pictured) for serving, completely optional Instructions 1.Preheat oven to 350°F. 2.Butter the bottom and sides of two 8-in cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper and set pans aside. 3.In a large bowl, whisk together the flour, sugar, cocoa