Joe's Classic 3-course Lunch Recipe

Make the dressing

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard, 0.5 tsp honey, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, vinegar or honey to balance acidity and sweetness.

Assemble the salad

Place 4 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber and 0.25 cup thinly sliced red onion. Toss gently with about half the dressing to coat (reserve remaining dressing). Sprinkle 0.25 cup crumbled feta and 0.25 cup toasted chopped walnuts or pecans over the top. Serve immediately with extra dressing on the side.

Prepare the potatoes

Place 1.5 lbs quartered potatoes and 3 peeled garlic cloves in a medium pot. Cover with cold water by 1 inch and add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return potatoes and garlic to the hot pot to steam-dry for 1–2 minutes.

Mash the potatoes

Add 3 tbs unsalted butter and 0.75 cup warm whole milk to the drained potatoes and garlic. Mash with a potato masher or ricer until smooth but still a bit rustic. Season with 0.25 tsp black pepper and additional salt to taste. Keep warm while you cook the chicken.

Prepare the chicken

Pat 4 boneless skinless chicken breasts dry with paper towels. If they are thick, butterfly or pound them to an even thickness (about 1/2 inch) for even cooking. Season both sides with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp dried oregano and 0.5 tsp garlic powder. Zest the lemon and then cut it in half; reserve zest and juice.

Pan-sear the chicken

Heat a large skillet over medium-high heat and add 2 tbs olive oil and 1 tbs unsalted butter. When the oil is shimmering, add the chicken breasts (work in batches if needed) and sear undisturbed for 4–5 minutes until a golden crust forms. Flip and reduce heat to medium; add 1 tbs unsalted butter and cook 3–5 more minutes until an instant-read thermometer reads 160–165°F (71–74°C) or juices run clear. During the last minute, squeeze half the lemon (about 1 tbs) over the chicken and sprinkle with the lemon zest and 2 tbs chopped fresh parsley.

Rest and serve

Transfer chicken to a plate and let rest 3–5 minutes (carryover will bring to final temperature). Spoon a little of the pan juices over the chicken. Serve chicken alongside a generous scoop of garlic mashed potatoes and garnish with remaining parsley and extra lemon wedges if desired.

Sweeten the yogurt

In a bowl combine 2 cups Greek yogurt, 3 tbs honey and 0.5 tsp vanilla extract. Stir until smooth and taste; add more honey if you prefer sweeter parfaits.

Assemble the parfaits

Spoon a couple of tablespoons of the honey yogurt into four serving glasses or bowls. Add a layer of mixed berries (about 0.5 cup per glass), then a sprinkle of granola (about 2 tbs). Repeat to create two layers, finishing with berries and a small sprinkle of granola. Drizzle a little extra honey on top if desired and garnish with 0.5 tsp lemon zest divided among the parfaits.

Serve immediately so granola stays crunchy, or chill the parfaits for up to 30 minutes before serving.