Business Lunch Recipe

Make the vinaigrette

In a small bowl or jar, whisk together extra-virgin olive oil (3 tbs), fresh orange juice (2 tbs), white wine vinegar (1 tbs), Dijon mustard (1 tsp), honey (1 tsp), salt (1/2 tsp) and black pepper (1/4 tsp) until emulsified. Taste and adjust seasoning.

Assemble the salad

In a large bowl toss mixed salad greens (4 cups) with grape tomatoes (1 cup), cucumber (1/2 cup), red onion (1/4 cup) and toasted walnuts (1/2 cup). Add about half the vinaigrette, toss lightly to coat, then taste and add more vinaigrette if needed. Sprinkle with crumbled feta (1/2 cup) just before serving so it stays fresh and not watery.

Prepare the chicken

Pat chicken breasts (4 pieces) dry with paper towels. Combine salt (1 tsp), black pepper (1/2 tsp) and garlic powder (1/2 tsp) and sprinkle evenly over both sides of the chicken. Lightly dust each breast with flour (1/4 cup) and shake off excess.

Cook the chicken

Heat a large skillet over medium-high heat and add olive oil (2 tbs). When oil shimmers, add chicken breasts and sear 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). During the last minute of cooking, add unsalted butter (2 tbs), chopped thyme (1 tsp), lemon zest and a squeeze of lemon juice; spoon butter over the chicken to glaze. Remove chicken to a resting plate and let rest 5 minutes before slicing. Sprinkle with chopped parsley (1 tbs) before serving.

Make the rice pilaf

While chicken cooks, melt butter for pilaf (1 tbs) in a medium saucepan over medium heat. Add minced shallot (1) and sauté 2–3 minutes until translucent, then add minced garlic (2 cloves) and cook 30 seconds until fragrant. Add long-grain white rice (1.5 cups) and stir to coat grains for 1–2 minutes. Add chicken stock (3 cups) and 1/2 tsp salt (of the 3/4 tsp total for pilaf & veg), bring to a boil, then reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Cook the seasonal vegetables

While rice simmers, heat a medium skillet over medium heat. Add a small drizzle of olive oil or a pat of butter and sauté frozen peas and diced carrots (or fresh veg, 2 cups) for 4–6 minutes until heated through and tender-crisp. Season with remaining 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Remove from heat. To finish, gently fold vegetables into the fluffed rice pilaf or serve alongside the chicken as plated.

Plate and finish

Slice rested chicken breasts and arrange over a scoop of rice pilaf with vegetables. Spoon any pan juices and herb butter over the chicken. Garnish with lemon wedges (1 per plate) and microgreens or parsley (optional). Drizzle a tiny amount of extra olive oil (1 tsp) over vegetables for sheen if desired.

Bloom the gelatin

Sprinkle unflavored gelatin powder (1.5 tsp) over cold water (3 tbs) in a small bowl. Let sit 5 minutes to soften and bloom.

Heat the cream mixture

In a small saucepan over medium heat, combine heavy cream (2 cups), whole milk (1/2 cup), granulated sugar (1/2 cup) and lemon zest (1 tsp). Stir occasionally and heat until steam rises and sugar is dissolved, about 5–7 minutes. Do not boil.

Incorporate gelatin and chill

Remove cream from heat and stir in bloomed gelatin until fully dissolved. Add vanilla extract (1 tsp) and 1 tbsp lemon juice if you prefer a brighter lemon flavor. Taste and adjust sweetness. Pour mixture into 4 serving glasses or ramekins (about 6–8 oz capacity). Cool to room temperature, then cover and refrigerate at least 4 hours or until set (preferably overnight).

Make the berry compote

Combine mixed berries (2 cups), berry compote sugar (2 tbs) and lemon juice (1 tbs) in a small saucepan over medium heat. Cook, stirring occasionally, until berries release juices and soften, about 6–8 minutes. If you prefer a thicker compote, simmer an additional 1–2 minutes to reduce liquid. Remove from heat and cool to room temperature; refrigeration will thicken it further.

Serve

When panna cottas are set, spoon a tablespoon or two of chilled berry compote over each. Garnish with a small piece of lemon zest or a few whole berries for presentation.

Use microgreens or additional parsley (1/4 cup) to garnish salad and main plates as desired. Provide lemon wedges (4 pieces) on the side. Offer extra olive oil (1 tsp) for finishing the salad or vegetables. Ensure each course is served promptly: starter chilled, main hot, dessert chilled.