INGREDIENTS
1/4 cup freshly squeezed blood orange juice (from 1 blood orange)
1 TBSP minced shallot
3/4 teaspoon flaky sea salt
freshly ground pepper to taste
2 TBSP (good quality) extra-virgin olive oil
1 ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
2 cups (1 ounce) loosely packed baby arugula leaves
1-2 blood oranges, peeled, segmented, and seeded

DIRECTIONS:
In a bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine.

Put arugula in a bowl and drizzle vinaigrette, using your hands, toss to coat. Divide the arugula between two plates, top with avocado and blood oranges and sprinkle with a bit of sea salt and freshly ground pepper.

INGREDIENTS:
1/2 cup chopped walnuts
2 cups packed fresh cilantro leaves
5 TBS (good quality) Extra Virgin olive oil
Juice from 3-4 limes
1 garlic clove
1/2 serrano chili, seeded
Salt and pepper to taste
1/4 cup water (optional)
2-4 boneless, skinless chicken breast halves
Freshly ground pepper, to taste

DIRECTIONS:
Preheat an oven to 400°F. Spread the walnuts on a baking sheet and toast in the oven until just beginning to turn golden at the edges, about 10 minutes. Keep an eye on them…don’t let them burn!

In a food processor, combine the walnuts, cilantro, the olive oil (please don’t call it EVOO), the lime juice, garlic, chili, salt and pepper and puree until smooth, scraping down the sides of the bowl as needed. If the pesto is too thick add a bit of the water. Set the pesto aside.

Prepare a medium-hot fire in a grill and oil the rack or heat an oiled (coconut oil works great) cast iron skillet over medium/medium-high heat.

Season the chicken with salt and pepper. Place the chicken on the grill rack or skillet and cook, turning once, until cooked through, 12 to 13 minutes total.

Transfer the chicken to individual plates and spoon the pesto on top. Serve immediately. Serves 2-4.

GOES GREAT WITH: Roasted Sweet Potatoes with Cumin + Cilantro and Arugula, Avocado and Blood Orange Salad

INGREDIENTS:
2 -3 sweet potatoes, about 1#, peeled
1 TBS Extra Virgin Olive Oil
1 teaspoon ground cumin
1/2 tsp. kosher salt
Freshly ground pepper, to taste
2-4 Tbs. finely chopped fresh cilantro

DIRECTIONS:
Preheat an oven to 400°F.

Cut the potatoes lengthwise into slices 1/2 inch thick squares…so that they look like french fries. Place in a bowl.

Mix the oil and cumin together and pour over sweet potatoes, mixing well to coat.

Preheat a nonstick baking sheet in the oven for 5 minutes. You can also use non-stick aluminum foil to prevent any sticking. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes.

Transfer the potatoes to a serving dish and sprinkle with the salt, a grind of pepper and the cilantro. Toss gently to coat. Serve immediately.

2 medium zucchini, cut into 1/3s lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 yellow bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/4-inch-wide slices
2 medium tomatoes, halved crosswise
3-4 portobello mushroom caps, sliced thick
2 tablespoons olive oil
4 boneless skinless chicken breasts
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar

DIRECTIONS:
Prepare barbecue or cast iron skillet (medium-high heat). Place veggies into a large bowl and drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred. Transfer to cutting board.

Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.

Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

1 12-ounce jar marinated artichokes, drained, coarsely chopped
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
2-3 skinless boneless chicken breast halves
Crumbled Feta (optional)
Salt and Pepper to taste

DIRECTIONS:
Preheat grill or cast iron skillet. Mix artichokes, cheese (if using), tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth to form pocket. Divide mixture among chickens. Seal the edge with toothpicks. Sprinkle chicken with salt and pepper to taste.

If you are grilling, throw the bird on the grill until done. If you are using a skillet, brown the chicken on each side then throw in a 375 degree oven for about 15-ish minutes until cooked through.

DIRECTIONS:
Preheat oven to 350°F.

Place chopped carrots, parsnips, onions, garlic and ginger in a bowl and toss with the olive oil. Spread evenly on a baking sheet and roast for 15-ish minutes. In the meantime, bring the broth to a broil in a small pot.

Once veggies are done, add to soup pot along and reduce to simmer, cook until the veggies are tender. When they are done, work in batches and puree in a food processor or blender. Season with salt and pepper to taste. You can also drizzle with hazelnut or walnut oil when serving.

Cook the bacon and drain on paper towel. For a rule of thumb, use about 1 slice per person. Cool and then crumble.

Saute the hazelnuts in the bacon fat until golden, not burned or too dark brown.

Tear up lettuce (try not to use too much…the apples should be more of the feature here) and thinly slice the apples and fennel (I use a food processor for the fennel). Toss the lettuce and apples with the dressing and top with bacon, hazelnuts and sprinkle with chives and goat cheese, if you are using it.

** As a lunch dish, you can top this with sliced sundried tomato chicken sausage.

DIRECTIONS
Whisk together the shallots, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the oil until the dressing is emulsified.

Read More http://www.epicurious.com/recipes/food/views/Champagne-Vinaigrette-353469#ixzz17Y0ZhhiV

DIRECTIONS
Preheat oven to 400°F. Peel parsnips and slice into about 1/2 slices. The larger end will have a thicker core, remove that.

Place chopped parsnips in a roasting pan in a single layer and drizzle with olive oil. Roast in the oven for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking.

Put cooked parsnips into a blender or food processor. Add chicken broth, nutmeg and salt and pepper to taste and process until puréed to the desired consistency.

8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
Almond flour*
1/2 cup extra-virgin olive oil
8 garlic cloves, lightly smashed and roughly chopped
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
Juice of one lemon
2 tablespoons unsalted butter (optional)
1 cup Peppadew peppers or other pickled peppers, sliced

* I like to make my own by grinding almonds in a food processor (for this recipe)…it seems to add more texture and flavor.

DIRECTIONS
Season the chicken with salt and pepper and coat with almond flour. In a large, cast iron skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary around the chicken and cook until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 3-5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook for another 2 minutes.

Serve with Pureed Parsnips.