Smoky Roast Mushrooms

Ingredients: 2 pounds whole mixed mushrooms 1 ½ tablespoons olive oil 3 thinly sliced garlic cloves ½ teaspoon smoked paprika chopped parsley salt and pepper to taste

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Skillet Chicken and Artichokes

Ingredients: (4) Six to eight ounce boneless chicken breast Kosher salt and ground pepper 3 tablespoons extra virgin olive oil 9 ounce artichoke hearts 1 small red onion cut in strips 3 cloves diced garlic 1 teaspoon dried oregano ¾ cup low sodium chicken broth ¼ cup pitted kalamata olives ¼ cup chopped parsley ¼ cup crumbled feta cheese ¼ cup sliced Peppadew peppers plus 2 teaspoons brine from the jar

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Greek Potatoes

Ingredients: 1 cup extra virgin olive oil 6 tablespoons fresh lemon juice 1 large shallot, chopped 2 cloves chopped garlic 4 sprigs oregano, leaves ¼ cup chopped parsley leaves kosher salt and pepper 3 lbs large russet potatoes cut lengthwise into wedges

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Classic Cobb Salad

Ingredients: 8 slices thick-cut bacon, chopped 4 large eggs kosher salt 12 ounce boneless skinless chicken breast Zest and juice of lemon 2 bay leaves 2 sprigs thyme 1 tablespoon black peppercorns ¼ cup apple cider vinegar ½ shallot, minced 1 tablespoon Dijon mustard ¼ cup extra virgin olive oil Freshly ground pepper 2 avocados 2 vine ripened tomatoes, chopped 1 large head Bibb lettuce torn into pieces 2 heads Romaine lettuce, cut into pieces 4 ounces blue cheese, crumbled

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Classic Nicoise Salad

Ingredients: 1 pound red skinned potatoes, sliced 1/3 inch thick Kosher Salt 2 tablespoons dry white wine 10 ounces thin green beans, trimmed 4 large eggs ¼ cup white wine vinegar ½ shallot, minced 2 tablespoons Dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper ¾ cup extra virgin olive oil 8 cherry tomatoes quartered 1 head Boston lettuce leaves separated 6 radishes trimmed and quartered 2 five ½ ounce cans tuna packed in olive oil and drained ½ cup Nicoise olives

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Classic Caesar Salad

Ingredients: 3 to 5 anchovies packed in oil, drained 3 tablespoons unsalted butter 2 cloves grated garlic 1/3 baguette, cut into ¾ inch cubes 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper 1 large egg 2 tablespoons red wine vinegar 1 ½ teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon mustard powder ½ cup extra virgin olive oil 2 heads romaine lettuce, chopped ½ cup shredded Parmesan cheese

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