Eat Well, Be Well in 2018

• Sweat onions and celery in a little oil, deglaze them with stock adjust the flavor of your broth before adding dry beans.
• Add flageolet beans and cook until tender, approximately 1 1/2 hours.
• Once beans are tender, add remaining ingredients and season with salt and pepper to taste.
• Garnish with extra chives for vibrant color and taste.

• Roast diced butternut squash until tender.
• Transfer roasted squash to a sauce pan and sweat with shallots.
• When shallots are translucent, add water.
• When water starts to simmer slowly add cream and honey powder and blend until smooth.
• Season with salt, pepper and honey powder as needed.

Soup Garnish

• Cut the top half of the butternut squash off then cut that in half so you end up with two half-moon shapes.
• Slice ¼ slivers of squash into half-moons then lightly roast them with olive oil.
• When tender, sprinkle slivers with turbinado sugar and brulee them.

Lentil Stew

• Sweat onions then deglaze them with stock, cardamom and bay leaves.
• When broth has reached desired flavor, add lentils and simmer until tender (about 30 minutes).
• Drain all liquid and cream, let cream reduce, add tomato and season with salt and pepper.

Chicken Breast

• Heat oil in a sauté pan until it begins to lightly brown.
• Place seasoned chicken breast in the pan, skin side down, and roast until skin is very crispy.
• Slice and serve.

Arugula and Mache Salad

• Gently toss greens together with olive oil and salt and pepper and serve chicken and lentils.