Dinner Recipe

Prep vegetables

Wash and thoroughly dry mixed greens. Halve the cherry tomatoes. Peel, halve lengthwise and thinly slice the English cucumber. Thinly slice the red onion into half-moons.

Make dressing

In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.

In a large bowl combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with the dressing (start with half and add more to taste), toss gently to coat, then sprinkle with crumbled feta and toasted walnuts if using. Serve immediately.

Roast potatoes

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss halved baby potatoes with vegetable oil, garlic powder, dried thyme, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Spread in a single layer and roast 25–30 minutes until golden and tender, flipping once halfway through.

Prepare chicken

Pat chicken breasts dry with paper towels. Season both sides with remaining 1 tsp kosher salt and 0.75 tsp black pepper. Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering.

Sear and finish chicken

Place chicken skin-side down and sear without moving 6–7 minutes until skin is deeply golden and releases easily. Flip and cook 2 minutes more. Add 1 tbs unsalted butter, smashed garlic cloves, lemon zest and rosemary to the pan. Spoon melting butter over the breasts, then transfer skillet to the preheated oven and roast 8–10 minutes (or until an instant-read thermometer inserted into the thickest part reads 160°F/71°C). Remove from oven and let rest 5 minutes — residual heat will bring internal temp to 165°F/74°C.

Make lemon-herb butter

While chicken rests, melt remaining 2 tbs butter in a small saucepan or microwave. Stir in fresh lemon juice, chopped parsley, and a pinch of salt and pepper. Spoon over chicken when serving.

Sauté green beans

While chicken roasts, blanch green beans in a large pot of boiling salted water for 2 minutes, then drain and shock in ice water to stop cooking. In a skillet over medium heat, warm 1 tbs olive oil and 1 tbs unsalted butter. Add sliced shallot and sauté 1–2 minutes until translucent. Add drained green beans, season with a pinch of salt and pepper, and sauté 2–3 minutes to heat through and develop a slight char. Finish with a squeeze of lemon and toss.

Plate: Arrange roasted potatoes and green beans alongside the rested chicken. Spoon lemon-herb butter over the chicken and serve with lemon wedges.

Preheat and prepare

Preheat oven to 325°F (160°C). Place four 6-oz ramekins in a roasting pan or baking dish.

Heat cream and chocolate

In a medium saucepan over medium heat, combine heavy cream, whole milk and granulated sugar. Heat until just simmering — small bubbles will form around the edge — then remove from heat and add chopped bittersweet chocolate. Let sit 1 minute, then whisk until smooth and fully melted.

Temper yolks and combine

In a bowl, whisk the egg yolks lightly. Slowly whisk about 1/3 cup of the warm chocolate mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan with the remaining chocolate mixture. Stir in vanilla extract and salt until homogeneous.

Bake in water bath

Divide custard evenly among the ramekins. Pour hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully transfer to the oven and bake 25–30 minutes until edges are set but centers still slightly jiggly.

Chill and serve

Remove ramekins from water bath, cool to room temperature, then refrigerate at least 2 hours (or overnight) until fully set. Serve chilled topped with a dollop of whipped cream.