Make the vinaigrette: Whisk together orange juice, white wine vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning.

Assemble salad: In a large bowl combine mixed baby greens, radicchio, cucumber, and orange segments. Toss gently with about half of the vinaigrette to coat (reserve extra for guests who want more). Sprinkle crumbled feta and toasted almonds on top and finish with a grind of black pepper.

Heirloom Tomato & Burrata Salad

Arrange sliced heirloom tomatoes on a serving platter. Tear burrata into rustic pieces and nestle over tomatoes.

Drizzle olive oil and balsamic reduction over the tomatoes and burrata. Scatter torn basil leaves, season with sea salt flakes and freshly ground black pepper. Serve immediately.

Entrée 1 — Pan-Seared Chicken Breast with Lemon-Thyme Pan Sauce

Prep the chicken: Pat chicken breasts dry and season both sides with kosher salt and black pepper. Lightly dust with flour and shake off excess.

Sear: In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter until shimmering. Add chicken skin-side down and sear 5–6 minutes without moving until deeply golden. Flip and sear other side 4–5 minutes until golden.

Finish in oven (if thick): Transfer skillet to a 375°F (190°C) oven for 6–10 minutes until internal temperature reaches 165°F (74°C). Alternatively, reduce heat to medium and cover, cooking until done.

Make pan sauce: Remove chicken to a warm plate and tent. Discard excess fat leaving 1 tablespoon in skillet. Add remaining 1 tablespoon butter and the minced shallot; sauté 1 minute until softened. Add thyme sprigs and deglaze with chicken stock and lemon juice, scraping browned bits. Simmer until reduced by half (about 4–6 minutes). Stir in heavy cream if using and adjust seasoning with salt and pepper.

Serve: Spoon sauce over chicken breasts and garnish with an extra thyme sprig and a lemon wedge.

Entrée 2 — Herb-Crusted Salmon with Dill Yogurt

Preheat oven to 425°F (220°C). Pat salmon dry and season skin and flesh with salt and pepper.

Mix crust: In a small bowl combine panko, chopped parsley, chopped dill, lemon zest and a pinch of salt. Add olive oil and toss until crumbs are lightly moistened.

Top salmon: Press herb-panko mixture onto the flesh side of each salmon fillet to form an even crust.

Bake: Place fillets on a parchment-lined baking sheet skin-side down. Bake 10–12 minutes, or until salmon is opaque and crust is golden (internal temp ~125–135°F depending on desired doneness). For a crisper top, broil 1–2 minutes at the end—watch closely.

Make dill yogurt: While salmon bakes, stir together Greek yogurt, lemon juice and extra dill; season to taste with salt and pepper.

Serve: Plate salmon and spoon a dollop of dill yogurt alongside or on top. Garnish with lemon wedges.

Entrée 3 — Mushroom Risotto (Vegetarian)

Prep mushrooms: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sliced mushrooms and a pinch of salt; sauté until golden and liquid evaporates, about 6–8 minutes. Set aside.

Start risotto: In a heavy-bottomed saucepan, heat remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds.

Toast rice: Add Arborio rice and stir to coat with fat, toasting 1–2 minutes until edges look translucent.

Deglaze: Pour in white wine and stir until mostly absorbed.

Cook with stock: Add 1/2 cup hot stock at a time, stirring frequently and allowing liquid to be mostly absorbed before adding more. Continue for about 18–20 minutes until rice is creamy and al dente.

Finish: Stir in sautéed mushrooms, remaining butter, grated Parmesan, thyme leaves, salt and pepper. Taste and adjust seasoning. Keep warm until serving.

Side 1 — Roasted Seasonal Vegetables

Preheat oven to 425°F (220°C). Toss carrots, zucchini and red pepper in a large bowl with olive oil, herbes de Provence, salt and black pepper until evenly coated.

Spread vegetables in a single layer on a rimmed baking sheet. Roast for 18–25 minutes, tossing once halfway through, until vegetables are tender and caramelized at edges.

Finish: Transfer to a serving dish and taste for seasoning; add a final drizzle of olive oil if desired.

Side 2 — Garlic Mashed Potatoes

Cook potatoes and garlic: Place peeled quartered potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer until very tender, 15–20 minutes.

Drain and mash: Drain potatoes and garlic well and return to the hot pot to dry briefly. Mash with a potato masher or ricer until mostly smooth.

Finish: Heat milk with butter until butter melts (do not boil). Gradually stir warm milk mixture into potatoes until desired creaminess is reached. Season with salt and pepper to taste. Keep warm until serving.