3 Courses Recipe

Prep and toast baguette

Preheat oven to 400°F (200°C). Slice the baguette into 12 thin slices (about 1/2 inch each). Brush both sides lightly with 1 tablespoon olive oil and place on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Remove and set aside.

Cook shrimp

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until opaque and just cooked through. Remove from heat, finish with lemon juice (from the lemon) and lemon zest, and toss with chopped parsley and chives.

Assemble crostini

Spread about 1 teaspoon of goat cheese on each toasted baguette slice. Top each with a cooked shrimp (cut in half if needed), spoon a little of the pan juices and herbs over each, and finish with a small grind of black pepper. Serve immediately.

Make mashed potatoes

Place quartered potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain well. Return to pot; add 2 tablespoons butter and 1/2 cup warm milk. Mash until smooth. Stir in 2 tablespoons grated Parmesan, taste and adjust salt and pepper. Keep warm.

Prepare chicken

Pat chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge in flour, shaking off excess. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to rest.

Make mushroom cream sauce

In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and a pinch of salt; sauté over medium heat until browned and their liquid evaporates, 6–8 minutes. Add chopped shallot and minced garlic; cook 1–2 minutes until fragrant. Pour in 1/4 cup white wine (optional) and simmer 1–2 minutes to reduce. Add 1 cup chicken stock, 1/2 cup heavy cream, Dijon mustard, and thyme. Stir and let simmer 3–5 minutes until slightly thickened. Taste and adjust seasoning. Return chicken to the skillet and spoon sauce over to reheat for 1–2 minutes. Sprinkle with chopped parsley and serve over or alongside Parmesan mashed potatoes.

Make mascarpone cream

In a medium bowl, whisk together mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to soft peaks; gently fold whipped cream into mascarpone mixture until light and combined. Stir in lemon zest.

Assemble parfaits

Layer 4 serving glasses or bowls: start with 1–2 tablespoons granola, then 2–3 tablespoons mascarpone cream, then a few mixed berries. Repeat to create two to three layers, finishing with berries and a sprinkle of granola on top. Chill 10–15 minutes before serving, or serve immediately.