Ingredients

• 4-6 chicken breast cutlets
• 4-6 thin slices of Italian Prosciutto
• 12 fresh sage leaves
• 4-6 slices of Provolone or Fontina cheese
• 2-3 tablespoons of olive oil
• Sea salt and freshly ground black pepper, to taste
• 2 cloves of garlic, sliced plus 1 clove minced (for sauce)
• 1 bunch of asparagus
• ½ cup chicken broth
• ½ cup dry white wine (Pinot Grigio or Pinot Gris)
• juice from half a lemon, plus 1 tablespoon zest for garnish
• 1 tablespoon butter
• lemon wedges and additional torn sage leaves for garnish

Instructions

1. Preheat oven to 350 degrees.
2. Spread out the chicken cutlets flat in a large baking dish, and season with sea salt and pepper, to taste.
3. Layer on top of each chicken breast a slice of prosciutto, two sage leaves, and a slice of provolone or fontina cheese, then fold over the chicken in half and secure with a toothpick to secure.
4. Heat 1 tablespoons of olive oil in a large sauté pan over medium-high and sauté chicken breasts approximately 1-2 minutes per side until golden brown.
5. Remove the chicken and juices from pan and place back into the baking dish and roast in the oven for another 15 minutes until cooked through. You might want to baste the chicken in its juices once or twice to make sure the chicken doesn’t dry out in the oven.
6. Meanwhile, slice 2 cloves of fresh garlic, mince 1 clove and set aside. Trim the ends off the asparagus and blanch in boiling salted water in a large pot for about 1 minute. Drain, place asparagus in a baking dish and drizzle with a tablespoon of olive oil, a sprinkle of sea salt and pepper and sliced garlic. Place in oven and roast for about 10-15 minutes until fork tender and slightly browned (be careful not to overcook or the asparagus will get dark and mushy – aim for tender yet crisp and green).
7. In the same sauté pan for the chicken, heat another tablespoon of olive oil. Sauté the additional clove of minced garlic for about 1 minute until lightly golden and soft. Add the chicken broth, white wine, lemon juice and bring to a boil, then lower the heat to a simmer. . Let sauce reduce to about half, then add 1 tablespoon of butter, swirling in to finish the sauce.
8. When chicken and asparagus are done roasting, plate them and top off with the lemon butter wine sauce.
9. Garnish with lemon wedges, torn sage leaves, lemon zest, and salt and pepper to taste. Serve with a side of cooked orzo or pasta, crusty bread or a green salad with a lemon vinaigrette and a dry white wine, such as Pinot Grigio.

Ingredients

• 2 cups Fingerling potatoes, peeled and cut into quarters or chunks
• 1 1/4 pound sweet Italian sausage (may use chicken or turkey sausage if you prefer)
• 4 tablespoons extra-virgin olive oil, divided
• 6 garlic cloves, sliced or chopped fine
• 1 teaspoon dried red pepper flakes
• 1 large bunch of greens (I used collards, but you can use spinach, kale, escarole, or mustard/turnip greens)
• 1 can white cannellini beans, drained and rinsed
• 2 1/2 cups chicken broth
• 1/2 cup water
• 1 tablespoon dried minced onion
• 2 tablespoons white wine vinegar
• Sea salt and freshly ground pepper, to taste
• 1/2 cup shredded Parmigiano-Reggiano cheese, plus extra for garnish
• Crusty bread or garlic bread, for dipping

Instructions

1. Rinse and drain potatoes, cut into quarters or chunks, depending on the size.
2. Bring a large pot of water to a boil and cook potatoes for about 10-12 minutes until tender. Drain and set aside.
3. At the same time, add 1/2 inch of water to a large saute pan over medium heat. Add sausages to and cover with a lid, simmering for 10 minutes (without turning). Remove the lid, turn sausages over, and cook for another 5 minutes until almost cooked through.
4. Meanwhile, measure out your liquids and dry seasonings and set aside.
5. Chop the garlic.
6. Wash the greens well and drain. Remove and discard the veins and stems, cutting leafy green parts off on either side into 1-inch strips.
7. Remove sausages from pan and cut into coin-sized chunks. Drain fat from pan and wipe down.
8. Add 1 tablespoon of oil into the same pan and return to medium heat. Add garlic and red pepper flakes, and saute while stirring often, for about 1 minute being careful not to burn garlic.
9. Add additional 3 tablespoons of oil and start sauteing greens by the handful until they are just starting to wilt.
10. Add cannellini beans, sausage, potatoes, broth, water and minced onion; bring ingredients to a boil. Reduce heat, cover and let simmer on low for 10-15 minutes to let the flavors meld.
11. Remove lid, add 2 tablespoons of white wine vinegar, and let simmer for another 5 minutes or so until the liquid reduces a little (you can simmer it down longer if you like a thicker stew or add more broth/water if you like a thinner stew).
12. Season with salt and pepper to taste.
13. Serve the Greens and Beans in large bowls topped with shredded Parmigiano-Reggiano cheese and crusty bread for dipping in the broth.
14. Delicioso!

Notes

Ingredients

• SPICED MOROCCAN BURGERS
• 1 pound ground beef or lamb
• 3/4 cup seasoned bread crumbs
• 1 large egg, beaten
• 1/4 cup mint, chopped
• Sea salt and freshly ground black pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ancho chile powder
• 1 tablespoon dried minced onion
• 3 garlic cloves, minced
• 2 tablespoons garlic herb infused oil, for basting
• 1/2 cup Mina Harissa Green Harissa Pepper Sauce
• 2-4 sun dried tomatoes, for garnish
• 1/2 cup crumbled feta cheese, for garnish
• 1/4 cup fresh mint, chopped for garnish
• Dash of smoked paprika, for garnish
• GRILLED PITA BREAD
• 2-4 pieces of pita or flatbread
• 1-2 tablespoon garlic herb infused oil
• Sea Salt, for garnish
• Smoked paprika, for garnish

Instructions

1. Preheat a grill pan over medium high heat.
2. In a large mixing bowl, combine ground beef or lamb with the next 8 ingredients (through minced garlic).
3. Gently knead the meat mixture together until ingredients are combined, and make 4-6 burger patties in the shape of an oval, brush burger patties with herb infused oil and set aside.
4. To make the grilled pita bread: drizzle a tablespoon of herb infused oil on to both sides of the pitas and grill for a few minutes on each side until lightly browned and grill marks appear. Cook each pita separately (depending on the size of your grill pan).
5. Remove pita from pan and sprinkle with sea salt and smoked paprika, cover with foil to keep warm while burgers are cooking.
6. Add the burger patties to the heated grill pan, and cook approximately 4 minutes on each side (for medium) until grill marks appear and they are cooked according to your liking.
7. To serve, place a piece of pita bread on each plate (either whole or broken into two pieces) and place burgers on top of the pita (or in the pita if you prefer).
8. Top burgers with sun dried tomatoes, feta cheese, green harissa sauce, fresh chopped mint, a dash of smoked paprika, additional salt and pepper if desired, to taste.

Ingredients

• 1 tablespoon lemon-infused oil
• 1 clove garlic, minced
• 1/4 cup leeks, trimmed, rinsed, sliced
• 1/2 cup orzo pasta
• 1/2 cup chicken broth
• 1/2 cup white wine
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon lemon zest
• Italian Sea Salt with Lemon, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat oil in a medium saucepan over medium-high heat. Add garlic and leeks and saute for about 5 minutes until soft.
2. Add orzo, broth, wine, thyme, lemon zest, sea salt and pepper to taste; mix ingredients together and bring to a boil. Cover and immediately reduce to a simmer on low heat.
3. Cook orzo for about 15 minutes until all the liquid is absorbed and stir ingredients together. Pasta should be al dente and will be an opaque color when done. (Read the package directions if adjusting quantity to ensure cooking time is correct).
4. Set aside, covered, and keep warm. Serve with the Pan-seared Scallops and Leek-Thyme Wine Cream Sauce and Sauteed Zucchini Squash.

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 leek, rinsed, trimmed and sliced
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1/2 tablespoon parsley
• 1/4 teaspoon fresh thyme leaves, chopped
• 1/2 cup half and half
• 1 pound jumbo sea scallops
• Kosher or Sea Salt
• Freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Saute garlic and leeks in olive oil over medium heat for about 3-5 minutes, being careful not to burn garlic.
2. Add the wine, chicken broth, parsley and thyme, raise the heat to medium-high and let the liquid thicken and reduce to about half, stirring often (cook about 5-7 minutes until you get desired thickness).
3. Stir in the cream, reduce heat to low and let simmer for another minute or so, mixing the sauce well.
4. Rinse sea scallops and pat dry. Sprinkle with salt and pepper.
5. Heat olive oil in a cast iron saute pan over medium-high heat. Sear the scallops for about 3 minutes on each side, until a golden brown crust forms and scallops are no longer pink (do not turn scallops until each side is done).
6. Serve scallops with the Leek and Thyme Wine Cream Sauce garnished with some extra parsley and thyme with the Lemon-Leek Orzo and Sauteed Zucchini (recipes follow). A crisp white wine such as a Pinot Gris or Sauvignon Blanc is the recommended pairing for this dish.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves fresh garlic, minced
• 1 zucchini, sliced and cut in half
• 1 yellow summer squash, sliced and cut in half
• 1 teaspoon herbes de Provence
• Himalayan Pink Onion Salt, to taste
• Freshly ground black pepper

Instructions

1. In a large saute pan, heat olive oil and butter over medium heat.
2. Saute garlic for about 1 minute until lightly browned.
3. Add zucchini, yellow squash, herbes de Provence, onion salt and black pepper; mix well. Saute for about 5-10 minutes, stirring occasionally, until zucchini and squash are slightly browned and soft.
4. Serve as a side dish to the Pan-seared Scallops and Lemon-Leek Orzo.