Nachos with Cheddar Cheese Procedure:​
  • In a bowl, toss the tomatoes and onion then season with the salt and pepper to taste. If you like things spicy, you can throw in some finely chopped fresh chilli.
  • Take a separate bowl or plate. Add in the avocado, a few drops of lemon juice, salt, then mash roughly with a fork.
  • Get your tortilla chips. In a medium soup bowl, fill half way. Sprinkle your layer of grated cheddar cheese, then top up another layer of tortilla chips. Sprinkle another layer of cheddar cheese.
  • Place the bowl into a microwave for 3-4 minuteson high and let cheese melt.
  • Take your tortilla chips with melted cheese out of the microwave then add the tomato onion toppings on one side of the bowl. On a different side, add the whipped cream and on the other side, the avocado hummus.
Bean Quesadillas and Sweet Potato Procedure:
  • Scrub the sweet potatoes and pierce them a couple of times using a fork. Put on a microwave safe plate. Allow to microwave for 7 minutes until tender.
  • Once cool for you to handle, cut every potato lengthwise in half. Scoop the pulp out. Spread on every half of the tortilla. Add cheese and beans on top. Fold the other tortilla on filling.
  • Heat the iron skillet on medium heat. Cook the quesadilla for 2 minutes until they turn golden brown and the cheese melts. 
  • Serve together with salsa.
Cherry Tomatoes and Herb-Roasted Chicken Procedure:
  • Preheat the oven to 450 degrees. In a skillet, heat 1 teaspoon oil over medium heat. Season the chicken breast with pepper and 1/2 teaspoon of salt. Cook until it turns golden.
  • Add fennel seeds, rosemary, and cherry tomatoes; season with pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon oil. Roast until the chicken is well cooked (the tomatoes begin to break down).
  • Prepare polenta
  • Discard the rosemary; move the chicken to a cutting board and allow it to cool for 5 minutes. Stire the red wine vinegar in the tomatoes, and toss with parsley. Serve with sliced polenta and boneless chicken. Top with tomatoes.
Summer Farrotto
​Procedure:
  • Pan sear the chicken in 1 tablespoon oil. Season with pepper and salt to taste. Dice.
  • Cook the squash and onion, with the oil left. Stir in the farro until well-cooked in the oil.
  • Add 2/3 cups of water and heat to boil then minimize the heat and cover.
  • Cook for 20 minutes until tender. Stir in the cheese, parsley, and chicken then serve.