In a small bowl or jar combine 3 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

In a large bowl toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced red onion with about half the dressing. Plate the salad, sprinkle with 1/2 cup crumbled feta and 1/4 cup toasted chopped walnuts. Serve remaining dressing on the side.

Main — Pan-Seared Chicken with Lemon-Herb Pan Sauce

Prepare the chicken: pat 4 chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust each breast with 1/4 cup all-purpose flour, shaking off excess.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, add the chicken breasts (work in batches if needed) and sear until golden brown, about 4-5 minutes per side (internal temperature should reach 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil to rest.

Make the pan sauce: reduce heat to medium, add 2 tbs unsalted butter to the skillet. Add 3 minced garlic cloves and cook briefly, about 30 seconds, until fragrant but not browned. Pour in 1 cup low-sodium chicken stock, scraping up any browned bits from the pan. Add 2 tbs fresh lemon juice and 1 tbs fresh thyme leaves. Simmer the sauce for 3-4 minutes to reduce slightly.

Finish the sauce: remove skillet from heat and swirl in remaining 1 tbs unsalted butter and 2 tbs chopped fresh parsley to enrich and gloss the sauce. Return chicken to the pan to warm for 1 minute, spooning sauce over the breasts. Serve chicken topped with pan sauce and extra parsley if desired.

Side — Garlic Mashed Potatoes

Place 2 lbs peeled and cubed Yukon Gold potatoes and 4 whole garlic cloves in a large pot. Cover with cold water by 1 inch and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15-18 minutes.

Drain potatoes and garlic well, then return them to the warm pot. Add 4 tbs unsalted butter and 1/2 cup warmed whole milk. Mash to desired consistency using a potato masher or ricer. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 1 tbs finely chopped chives if using. Keep warm until ready to serve.

Dessert — Warm Berry Compote with Vanilla Mascarpone

Make the compote: in a medium saucepan combine 3 cups mixed berries, 1/4 cup granulated sugar, 1 tsp lemon zest, 1 tbs lemon juice and 2 tbs water. Cook over medium heat, stirring occasionally, until berries release juices and the mixture thickens slightly, about 6-8 minutes. Taste and add a bit more sugar if needed. Remove from heat and keep warm.

Prepare the vanilla mascarpone: in a small bowl whisk together 3/4 cup mascarpone cheese, 1/4 cup heavy cream, 1 tsp vanilla extract and 1 tbs powdered sugar (optional) until smooth and slightly aerated. Chill briefly if desired.

To serve: spoon warm berry compote into bowls or over shortcakes/vanilla ice cream and dollop with vanilla mascarpone. Garnish with a small mint leaf or lemon zest if desired.