Greek Chicken

A super simple marinade that is a real life saver when you are trying to add some zing to roasted chicken breasts. Serving Size Serves 4 INGREDIENTS 1 lb of chicken breasts 4 tablespoons of lemon juice 1 teaspoon of salt 1 teaspoon of black pepper 1/2 teaspoon of ground cumin 1 teaspoon of oregano … More Greek Chicken

Hachis Parmentier

This is the French equivalent of Shepherd’s Pie with a delicious, spicy filling. An amazing recipe from Jody Williams’ Buvette cookbook. Serve with a simple green salad. Serving Size Serves 4 INGREDIENTS 10 allspice berries 1 1/2 teaspoons of whole black peppercorns 1 tablespoon of fennel seeds 1 tablespoon of coriander seeds 2 tablespoons of … More Hachis Parmentier

Pancetta Chicken

Josee Di Stasio first published this recipe in her 2004 cookbook A la di Stasio. I have been making it faithfully since then. The only modification I made is using chicken breast instead of thighs but that is only a personal preference. SERVING SIZE Serves 6 INGREDIENTS 6 Chicken Breasts 2 teaspoons of crushed fennel … More Pancetta Chicken

Oven Baked Falafels

I picked up this recipe in Genevieve O’Gleman’s cookbook Les Lunchs and made a few twists to it to boost flavor. I was particularly impressed by how these came out of the oven crispy but not dry. Give it a try for your Meatless Mondays! SERVING SIZE Serves 6 INGREDIENTS 1/2 cup of whole wheat … More Oven Baked Falafels