1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chunks
1 cup(130 grams) pecans, toasted and chopped

Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line baking sheet with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 4-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Makes about 10 large bakery style cookies.

For the vinaigrette, whisk:

1/2 cup extra-virgin olive oil
1/4 cup dry white wine
1/4 cup white wine vinegar
3 Tbsp. Dijon mustard
2 Tbsp. minced shallots
2 cloves garlic, minced
Salt and pepper to taste

Whisk together all ingredients in a small bowl; season with salt and pepper and set aside.

For the salad:

3 lbs. red or yellow new potatoes, cut into 1-inch wedges
1 lb. fresh green beans, trimmed and halved crosswise

Cover potatoes with cold salted water in a pot. Bring water to a boil, and cook potatoes until tender, about 6-8 minutes. Remove with a slotted spoon, and arrange in a single layer on a baking sheet. Pour 3/4 cup vinaigrette over warm potatoes; let cool, 20-30 minutes.
Boil green beans in same pot of water until tender, 4-5 minutes. Transfer beans to a large bowl and toss with remaining vinaigrette; set aside to cool.

Cook 6 strips bacon, diced in a skillet until crisp; transfer to a paper-towel-lined plate.

Gently stir potatoes and green beans and season with salt and pepper. Top with bacon.
For a vegetarian version, simply omit the bacon.

Ingredients

1 1/2 cups honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings

Directions

Heat honey, soy sauce, and garlic in a saucepan until boiling.

Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

Ingredients:

1 grated carrot
2 grated potatoes
1 grated zucchini
1 clove minced garlic
1/2 tsp thyme
3 Tbsp extra virgin olive oil
salt and pepper

Preparation:

1. Place grated veggies in a kitchen towel and squeeze out the liquid.
2. Mix with other ingredients plus 1 T olive oil.
3. Preheat large pan with 2 T olive oil, and add veggies (press down so pancake is about ½ inch thick).
4. Cook 8 mins per side.

Ingredients

Zest of 1 lemon
Zest of 1 orange
1 garlic clove, minced
3 tablespoons fresh parsley
2 teaspoons minced fresh rosemary
1/2 cup grated Parmesan
1 teaspoon olive oil
Salt and freshly ground pepper
1 egg
2 boneless, skinless chicken breasts, pounded to 1/3-inch thickness

Preparation

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

In a shallow bowl (or fancy-schmancy breading tray), combine zests, garlic, parsley, rosemary, Parmesan, and olive, and season to tastes with salt and pepper.

In another shallow bowl (or fancy-schmancy breading tray), whisk the egg.

Dip each chicken breast in the egg, and allow the excess to drip off. And then dip the chicken into the herb-Parmesan mixture, pressing and flipping to coat each side.

Place the chicken on the prepared baking sheet, and bake for about 20 minutes, or until chicken is cooked through.

Serve immediately.

Ingredients:

3 chicken breast (butterflied)
Provolone cheese
Smoked ham
Extra virgin olive oil
Paper-thin slices of lemon
Salt
Pepper

Directions:

Preheat your oven to 400°F.

Butterfly a thick, 8 ounce chicken breast.

Cut that butterflied breast into two pieces along the seam that holds the two breast halves together. Imagine it as an open book and cut along the spine. Now you have two thin cutlets.

Lay a slice of ham and then a slice of provolone cheese on each cutlet. You may want to tear the cheese and fold the ham so that they do not extend beyond the cutlet, because they’ll just melt or burn in the oven.

Fold each cutlet over to almost seal the ham and cheese inside. Brush the tops and sides of the stuffed chicken cutlets with olive oil. Sprinkle very generously with salt and pepper.

Cut two thin rounds of lemon and place one on each chicken bundle.

Bake for 17-20 minutes.

Top each baked, stuffed chicken breast with minced fresh parsley to really enhance the fresh flavors.

Enjoy!

1 tablespoon chili powder
4 tablespoons Italian salad dressing
2 garlic cloves, minced
1½ -2 pounds swordfish or red snapper, cut into 1-inch cubes
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks

Homemade Salsa:

Juice from half of a lime
1 garlic clove, minced
1 jalapeno pepper, seeded and diced
½ red onion, chopped
1 large tomato, chopped
2 tablespoons fresh cilantro, minced
1 avocado, diced
Salt and pepper, to taste

Directions
Combine chili powder, salad dressing, and 2 garlic cloves. Place fish in a shallow dish, and pour marinade over, making sure fish is coated thoroughly. Cover and refrigerate. Allow fish to marinate while cutting bell peppers and making salsa.

To make salsa, in a medium sized mixing bowl, combine lime juice, 1 garlic clove, jalapeno pepper, onion, avocado, tomato, and cilantro. Season to taste with salt and pepper.

To make kabobs, arrange fish and bell peppers alternately on skewers.

Grill or broil until fish is opaque and flakes easily, about 5 minutes, turning once to ensure even cooking. Serve over bed of Thyme Rice. Top with Homemade Salsa.

Thyme Rice
1½ cups organic long grain rice, rinsed
2 cups chicken broth
½ teaspoon salt
½ teaspoon thyme

In a medium saucepan combine all ingredients, and bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.