Q1 Meals

This has my modifications | Inspired by the linked NYT recipe. Notes: the flavors meld best over-night. 6-10 servings For the Chicken 3½ to 4pounds chicken breasts (about 2 pkg from Trader Joes) 1 tablespoon fine sea or table salt, plus more to taste 1 teaspoon black peppercorns 1 bay leaf 1 onion 1 cinnamon stick For the Salad ½ cup mayonnaise, plus more as needed ½ cup plain yogurt, sour cream or crème fraîche 6 tbsp mango chutney (plus more to taste) 2 tbsp curry paste or powder (such as Madras), plus more to taste 1/2 cup diced dried apricots or golden raisins 3 tbsp fresh lemon juice, (plus more to taste) ½ cup sliced almonds, toasted 1/2 cup chopped cilantro, leaves and tender stems, or scallions 1/2 red onion, diced Fine sea or table salt and freshly ground black pepper, to taste In a large soup pot, combine the chicken, salt, peppercorns, bay leaf, onion and cinnamon stick. Add enough water to cover everything by 1 inch, and bring to a simmer. Let simmer until the chicken is cooked through, about 45 minutes to 1 hour. Let chicken cool in the broth. Transfer cooled chicken to a cutting board, shred or dice the meat into bite-size pieces. OR place in a bowl, and use a hand mixer to shred. In a large bowl, whisk together mayonnaise, yogurt, chutney, curry powder, raisins, and lemon juice. Fold in chicken, almonds, cilantro, and more mayonnaise if the mixture seems dry.

- 1 cup plain yogurt ( I like to use goat yogurt) - 1 cup almond milk, or any non-dairy milk - 2 tablespoons maple syrup - 1/3 cup chia seeds - 1 teaspoon vanilla extract

At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow’s breakfast.

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life”, is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. Ingredients ⅓ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1teaspoon minced garlic (1 small clove) ½ teaspoon dried oregano Salt and pepper 1 cup halved cherry tomatoes 1(15-ounce) can chickpeas, rinsed 1orange or yellow bell pepper, diced ½ large English cucumber, seeded and diced ½ cup pitted Kalamata olives ¼ cup chopped fresh parsley ¼ cup minced red onion or shallot 2 tablespoons (drained) capers, coarsely chopped 2 scallions, thinly sliced 1(6-inch) pita (I sub Faro) 1(8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

6 bone-in, skin-on chicken thighs (about 1½ pounds) Salt and black pepper 2 teaspoons dried oregano Crushed red pepper 2 tablespoons extra-virgin olive oil 2 lemons 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped 6 garlic cloves, minced 1 medium shallot or ½ medium onion, minced 1.5 cups long-grain white rice, rinsed 3 cups (32 ounces) chicken broth ¼ cup roughly chopped fresh parsley, for serving Preparation: Step 1: Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper. Step 2: Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside. Step 3: Cut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside. Step 4: Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes. Step 5: Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

4 servings 1½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots) 3 tablespoons good-quality olive oil 1½ teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper ½ orange, zested and juiced 1 tablespoon syrupy, aged balsamic vinegar Fleur de sel or sea salt 1.Position an oven rack 4 inches away from the broiler and heat the broiler. 2. Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly ½-inch wide. 3. Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1½ teaspoons kosher salt and ½ teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer. 4. Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss coat. Taste for seasoning.

Savory flavors abound in this easy-to-make, one-pot chicken orzo dish, featuring toasted orzo, juicy chicken thighs, and a medley of Mediterranean flavors.

4 servings 1½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots) 3 tablespoons good-quality olive oil 1½ teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper ½ orange, zested and juiced 1 tablespoon syrupy, aged balsamic vinegar Fleur de sel or sea salt 1.Position an oven rack 4 inches away from the broiler and heat the broiler. 2. Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly ½-inch wide. 3. Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1½ teaspoons kosher salt and ½ teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer. 4. Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss coat. Taste for seasoning.