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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  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
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Rose Rose Madeleines

  Ingredients Rose Rose Madeleines 1/2   cup   granulated sugar 2   tablespoons   dried rose petals   - culinary grade 2   large   eggs   - at room temperature 2   tablespoons   rosé 1   teaspoon   pure vanilla extract 1/2   teaspoon   rose extract   - optional 1   cup   pastry flour   - or purpose flour 1   teaspoon   baking powder 1/2   teaspoon   fine sea salt 10   tablespoons   unsalted butter Rosé Glaze 3/4   cup   powdered sugar   - sifted 2   tablespoons   rosé 3   tablespoons   dried rose petals   - culinary grade 2   tablespoon   granulated sugar Instructions Rose Rosé Madeleines Place your madeleine pan(s) in the freezer to chill while you prepare the batter. This batch makes 16-18 madeleines so you either need 2 pans or to bake the madeleines in 2 batches. Freezing the pan helps the madeleines puff up more when they bake and creates that signature humpback.  Combine the dried rose petals and granulated sugar in a food processor and pulse until the rose petals are finely grou
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Chocolate Covered Strawberry Skewers

INGREDIENTS 4 Bananas 24 Strawberries 1/4 Cup semi-sweet chocolate chips 6 skewers INSTRUCTIONS Wash and decore the strawberries. Peel and chop the bananas into 1 1/2 inch pieces. Place on the skewers by placing a strawberry at the end and then a banana repeating until you have 4 strawberries and 3 bananas on each skewer Place the chocolate chips in a microwave safe bowl and heat for 30 second increments stirring inbetween until the chocolate is melted smooth. Drizzle the melted chocolate over the fruit skewers.
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Yogurt Parfait Breakfast Popsicles

  INGREDIENTS 1/2 cup fresh strawberries, chopped 1/2 cup fresh raspberries 1/4 cup sugar pinch salt 1/2 cup Greek yogurt 1/2 cup milk 2 tablespoons agave nectar or honey 1/2 cup granola cereal INSTRUCTIONS Macerate the fruit.  In a large mixing bowl, stir together strawberries, raspberries and sugar. Let sit at room temperature for 15 minutes. Mash gently with a potato masher, but do not over-mash to the point of a puree. The resulting mixture will be juicy with large chunks remaining. Prepare yogurt mixture.  In another bowl, stir together Greek yogurt and milk to thin the yogurt and help it freeze. Stir in agave or honey until combined. Prepare granola mixture.  Add granola to another bowl, and stir in 1/4 cup of the yogurt mixture Prepare granola mixture.  Add granola to another bowl, and stir in 1/4 cup of the yogurt mixture Make the layers and freeze.  Spoon in the mixtures in six layers into clean and dry popsicle molds. Start with the yogurt mixture, then the granola mixture, t
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Pistachio Baklava

INGREDIENTS FOR SUGAR SYRUP: (*SEE NOTE)  1¾ cups (350g) granulated sugar  ¾ cup water  1 1/2 tablespoons (28g/ 1oz) glucose syrup (optional, but recommended)  A squeeze of lemon  ⅛ teaspoon table salt  1 tablespoons orange blossom water (more or less according to taste) FOR THE NUT FILLING:  3 cups (340 g/ 12oz) shelled, raw unsalted pistachios, plus more for garnish FOR THE PASTRY:  2 (500g/ 8oz each) packages phyllo dough, a total of 30 sheets thawed  1 1/8 cup (255g/ 9oz) melted ghee (or 1 ½ cups (340g/ 12oz) unsalted butter, clarified per instructions below, melted, and cooled slightly) (1 1/8 cup clarified) INSTRUCTIONS TO MAKE THE SUGAR SYRUP: In a small saucepan, combine the sugar, water, glucose syrup  (if using) , lemon and salt, and bring to a full boil over medium-high heat, stirring occasionally to ensure that the sugar dissolves. Once boiled, take off heat and stir in the orange blossom water. Transfer to a measuring cup with a spout or gravy boat and set aside to cool co
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Raspberry White Chocolate Ice Cream Pops

  Ingredients: 1 1/2 cups (7 ounces) fresh or frozen raspberries 1/2 teaspoon lemon uice 3/4 cup (5 1/4 ounce) granulated sugar seeds of 1 vanilla bean, or 1 teaspoon vanilla bean extract or paste 1/2 cup heavy whipping cream 1/2 cup buttermilk 12 ounces white chocolate, finely chopped 1 tablespoon cocoa butter or vegetable shortening 1/2 cup (about 1/2 ounce) freeze dried raspberries Directions: Combine raspberries, lemon juice, sugar and vanilla bean in a saucepan. Bring to a simmer over medium heat, mashing berries as the mixture cooks. Strain through a fine mesh sieve, pressing out as much of the liquid as possible. Discard seeds. Let cool to room temperature. Add cream and buttermilk; cover, pressing plastic wrap down on the surface of the mixture. Chill for 3 to 4 hours or overnight until completely cooled. At this point, if you want to churn your popsicles, pour mixture into an ice cream maker and churn according to manufacturers instructions. Spread into  silicone molds  (stand
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Red Pepper Cream Sauce

  INGREDIENTS 8   ounces   medium pasta shells 1   16-ounce jar   roasted red bell peppers ,  drained ¾   cup   chicken stock 1   tablespoon   olive oil 12   ounces   mild Italian sausage ,  casing removed ½   medium sweet onion ,  diced 2   cloves   garlic ,  minced 1 ½   teaspoons   Italian seasoning 2   tablespoons   all-purpose flour 1   8-ounce can   tomato sauce ½   cup   heavy cream Kosher salt and freshly ground black pepper ,  to taste ½   cup   freshly grated Parmesan 3   tablespoons   chopped fresh basil leaves INSTRUCTIONS In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Combine red bell peppers and chicken stock in blender until smooth; set aside. Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic and Italian seasoning until fragrant, about 1
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