Ingredients

• 🥚 2 large eggs
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• 🥚 1/2 cup liquid egg whites
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• 🥒 1/2 cup diced zucchini
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• 🍅 2/3 cup diced ripe tomato
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• 🌿 1 tablespoon chopped fresh basil
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• 🧀 1 ounce soft goat cheese, crumbled
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• 🍞 3 ounces whole-grain country bread
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• 🫒 1 1/4 teaspoons olive oil
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• 🧂 1/8 teaspoon kosher salt
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• 🫙 1/8 teaspoon freshly ground black pepper
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Directions

1. Set a 10-inch nonstick skillet over medium heat and warm it for 1 minute; set a toaster or toaster oven to medium-high while the skillet heats.
2. Toast the whole-grain bread until deeply golden and crisp, about 3 to 4 minutes, then set it on a plate.
3. Add 1 teaspoon of the olive oil to the skillet, then add the zucchini and tomato; cook over medium heat, stirring every 30 seconds, until the zucchini is tender and the tomato has softened, about 4 minutes.
4. Stir in the basil, kosher salt, and black pepper, cook for 30 seconds, then transfer the vegetables to a bowl and wipe the skillet clean.
5. Whisk the eggs and egg whites in the bowl until evenly blended and lightly foamy, about 30 seconds.
6. Add the remaining 1/4 teaspoon olive oil to the skillet and heat over medium-low heat until it shimmers, about 30 seconds.
7. Pour in the egg mixture and cook without stirring for 1 minute, then gently pull the set edges toward the center while tilting the skillet so uncooked egg flows underneath; continue until the top is mostly set but still slightly glossy, 2 to 3 minutes.
8. Spread the vegetables over one half of the omelet, scatter the goat cheese on top, and fold the empty half over the filling; cook for 30 seconds, then slide the omelet onto the plate beside the toast and rest for 1 minute before serving.

Ingredients

• 🍗 5 ounces boneless, skinless chicken breast, about 4 ounces after cooking
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• 🥔 6 ounces red potatoes, cut into 1-inch pieces
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• 🫛 1 cup trimmed fresh green beans
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• 🍅 1 cup cherry tomatoes, halved
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• 🥬 2 cups mixed salad greens
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• 🥚 1 large egg
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• 🫒 1 ounce pitted Kalamata olives
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• 🫒 1 tablespoon olive oil, divided
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• 🌶️ 2 teaspoons Dijon mustard
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• 🌿 1/2 teaspoon herbes de Provence
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Directions

1. Heat the oven to 425°F and line a small baking sheet with foil or parchment.
2. Rub the chicken with 1 teaspoon of the olive oil and the herbes de Provence, then place it on the baking sheet and roast at 425°F for 18 to 22 minutes, until the thickest part reaches 165°F and the juices run clear; transfer it to a plate and let it rest for 5 minutes.
3. Place the potatoes in a small saucepan, cover them with cool water, and bring the water to a boil over high heat; reduce the heat to medium and simmer for 10 to 12 minutes, until a fork slides easily into the centers.
4. Add the green beans to the simmering potatoes and cook for 3 to 4 minutes, until the beans are bright green and crisp-tender; drain both vegetables thoroughly.
5. Place the egg in a small saucepan, cover it with cool water, bring the water to a boil over high heat, then cover the pan, turn off the heat, and let the egg stand for 10 minutes before cooling it under cold running water and peeling it.
6. Whisk the Dijon mustard with the remaining 2 teaspoons olive oil and 1 teaspoon water in a small bowl until smooth and lightly thickened.
7. Arrange the salad greens, potatoes, green beans, tomatoes, and olives in a wide bowl, then drizzle them with the Dijon dressing and toss gently.
8. Peel and halve the egg, slice the rested chicken across the grain, and place both on top of the dressed salad; serve while the potatoes and chicken are still warm.

Ingredients

• 🥩 6 ounces lean beef stew meat, cut into 1-inch pieces
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• 🫒 2 1/2 teaspoons olive oil
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• 🍄 1 cup sliced mushrooms
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• 🧅 1/2 cup pearl onions, peeled
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• 🥕 1 medium carrot, sliced 1/4 inch thick
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• 🍷 3 fluid ounces dry red wine
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• 🥣 1/2 cup low-sodium beef broth
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• 🥔 7 ounces Yukon Gold potato, peeled and cut into 1-inch cubes
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• 🌿 1 teaspoon dried thyme
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Season the beef on all sides with the kosher salt, and let it stand at room temperature while you prepare the vegetables.
2. Heat 2 teaspoons of the olive oil in a 10-inch Dutch oven or heavy saucepan over medium-high heat until shimmering, about 1 minute.
3. Add the beef in a single layer and brown it for 2 minutes per side, turning with tongs, until deeply browned outside but not cooked through; transfer it to a plate.
4. Reduce the heat to medium, add the remaining 1/2 teaspoon olive oil, and cook the mushrooms, pearl onions, and carrot for 5 minutes, stirring every minute, until the mushrooms soften and the onions begin to brown.
5. Pour in the red wine and scrape the browned bits from the bottom of the pan; simmer uncovered over medium heat for 3 minutes, until the wine is reduced by about half.
6. Return the beef and its juices to the pan, add the beef broth and dried thyme, and bring to a gentle simmer; cover and cook over low heat for 30 minutes, stirring once halfway through, until the beef is tender and the sauce lightly coats a spoon.
7. While the beef braises, place the potato in a small saucepan, cover with cool water, and bring it to a boil over high heat; reduce to medium and cook for 12 to 15 minutes, until a fork slides through easily, then drain thoroughly.
8. Mash the drained potato in the saucepan with 2 tablespoons of the braising liquid until mostly smooth, adding another tablespoon of liquid if needed; keep covered off the heat.
9. Taste the bourguignon, adjust the seasoning if needed, and spoon the mashed potato into a bowl; ladle the beef, vegetables, and sauce over it and let it rest for 2 minutes before serving.

Ingredients

• 🥣 2/3 cup nonfat fromage blanc
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• 🫐 1/2 cup fresh raspberries
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• 🍯 1 tablespoon plus 1/2 teaspoon honey
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Directions

1. Spoon the fromage blanc into a small serving bowl and smooth the surface with the back of a spoon.
2. Gently rinse the raspberries under cool running water and drain them well on a paper towel.
3. Arrange the raspberries evenly over the fromage blanc.
4. Drizzle the honey over the raspberries and fromage blanc.
5. Serve immediately, or refrigerate the finished bowl for 10 to 15 minutes for a colder, firmer texture.

Ingredients

• 🌾 1/3 cup buckwheat flour
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• 🥛 1/2 cup 2% milk
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• 💧 1/4 cup water
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• 🥚 2 large eggs
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• 🥩 3 ounces lean ham, thinly sliced
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• 🧀 1 1/4 ounces Gruyère cheese, grated
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• 🌿 1 cup fresh spinach
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• 🫒 1 teaspoon olive oil
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• 🧂 1/8 teaspoon salt
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• 🌶️ 1/8 teaspoon black pepper
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Directions

1. Whisk the buckwheat flour, milk, water, salt, and 1 egg in a medium bowl until smooth and pourable, about 1 minute.
2. Let the batter rest at room temperature for 10 minutes so the flour hydrates and the crêpe cooks evenly.
3. Heat a 10-inch nonstick skillet over medium heat, add 1/2 teaspoon olive oil, and cook the spinach with half of the black pepper until wilted, 1 to 2 minutes; transfer it to a plate.
4. Add the ham to the same skillet and warm it over medium heat until lightly browned at the edges, about 1 minute; transfer it beside the spinach.
5. Heat the skillet over medium heat, add the remaining 1/2 teaspoon olive oil, pour in the batter, and quickly tilt the skillet to spread it into a thin round; cook for 1 to 2 minutes until the edges look dry, flip, and cook 30 seconds more.
6. Transfer the crêpe to a plate, arrange the ham, spinach, and Gruyère across the center, and fold the sides inward to hold the filling.
7. Reduce the skillet heat to low, crack in the remaining egg, cover the skillet, and cook for 2 to 3 minutes until the white is fully set and the yolk remains soft and glossy; season with the remaining black pepper.
8. Slide the egg onto the filled crêpe, fold the crêpe in half or into quarters, and return it to the skillet over low heat for 30 to 45 seconds, just until the Gruyère melts.
9. Serve immediately while the crêpe is warm, the cheese is melted, and the egg yolk is still soft.

Ingredients

• 🫘 1 cup cooked French green lentils, cooled and drained
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• 🐟 4 ounces smoked trout, skin and bones removed
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• 🥒 1/2 cup diced cucumber
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• 🧅 2 tablespoons finely minced shallot
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• 🌿 2 tablespoons chopped fresh parsley
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• 🫒 1 1/2 tablespoons extra-virgin olive oil
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• 🍷 1 tablespoon red wine vinegar
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• 🥄 1 teaspoon Dijon mustard
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• 🧂 1/4 teaspoon kosher salt
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• 🌶️ 1/8 teaspoon freshly ground black pepper
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Directions

1. Place the cooked lentils in a fine-mesh strainer, rinse them under cold water, and drain thoroughly; no stovetop or oven heating is needed.
2. Whisk the olive oil, red wine vinegar, Dijon mustard, kosher salt, and black pepper in a medium bowl until the vinaigrette looks smooth and lightly thickened, about 30 seconds.
3. Add the drained lentils to the vinaigrette and stir gently until every lentil is coated, then let them rest at room temperature for 5 minutes so they absorb the dressing.
4. Dice the cucumber, mince the shallot, and chop the parsley while the lentils rest.
5. Flake the smoked trout into bite-size pieces with your fingers, checking carefully for any remaining bones.
6. Fold the cucumber, shallot, and parsley into the dressed lentils with a spoon, stirring just until evenly distributed.
7. Fold in the smoked trout gently so the pieces remain distinct rather than becoming mashed.
8. Taste the salad, adjust the seasoning only if needed, and serve immediately at room temperature or chill for up to 30 minutes for a cooler salad.

Ingredients

• 🍗 6 ounces boneless, skinless chicken breast
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• 🫒 1 tablespoon olive oil
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• 🍆 1 cup diced eggplant
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• 🥒 1 cup diced zucchini
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• 🫑 1/2 cup diced bell pepper
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• 🍅 3/4 cup canned diced tomatoes
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• 🫒 1 ounce pitted Kalamata olives
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• 🧄 2 garlic cloves, minced
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• 🌿 1 teaspoon herbes de Provence
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• 🥖 2 ounces baguette, sliced
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Directions

1. Preheat the oven to 425°F and place the baguette slices on a small baking sheet.
2. Pat the chicken dry with paper towels and season both sides with 1/2 teaspoon of the herbes de Provence.
3. Heat the olive oil in a 10-inch skillet over medium-high heat until it shimmers, about 1 minute.
4. Sear the chicken for 3 to 4 minutes per side, until golden brown, then transfer it to a plate; it will finish cooking later.
5. Toast the baguette in the oven for 5 to 7 minutes, until crisp and lightly browned, then set it aside.
6. Add the eggplant and bell pepper to the skillet and cook over medium heat for 5 minutes, stirring every minute, until the vegetables begin to soften.
7. Stir in the zucchini, garlic, tomatoes, olives, and remaining 1/2 teaspoon herbes de Provence, then simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens.
8. Nestle the chicken and any plate juices into the ratatouille, cover the skillet, and cook over medium-low heat for 3 to 5 minutes, until the thickest part of the chicken reaches 165°F.
9. Rest the chicken for 5 minutes, then slice it and serve over the ratatouille with the toasted baguette.

Ingredients

• 🍎 1 small apple, about 5 ounces
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• 🧀 0.9 ounce Camembert, cut into thin wedges
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• 🌰 0.2 ounce walnut pieces, about 1 1/2 teaspoons
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Directions

1. Place a small dry skillet over medium-low heat and preheat it for 1 minute.
2. Add the walnut pieces and toast them for 3 to 4 minutes, stirring every 30 seconds, until fragrant and lightly browned; transfer them to a plate to cool.
3. Rinse and dry the apple, then cut it into even wedges, removing the core and seeds.
4. Arrange the apple wedges and Camembert wedges on a small plate.
5. Scatter the cooled toasted walnuts over and around the apple and cheese, then serve immediately.

Ingredients

• 🥣 1 cup plain nonfat Greek yogurt
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• 🫐 2/3 cup mixed fresh berries
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• 🍐 1/2 medium pear, cored and diced
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• 🌾 1/2 cup old-fashioned rolled oats
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• 🌰 1 ounce sliced almonds
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• 🍯 2 teaspoons honey
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• 🌼 1 teaspoon vanilla extract
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Directions

1. Place a dry 10-inch skillet over medium-low heat and preheat it for 1 minute.
2. Add the rolled oats and sliced almonds to the skillet, then toast for 5 to 7 minutes, stirring every 30 seconds, until the oats smell nutty and the almonds are lightly golden.
3. Transfer the toasted oats and almonds to a plate and let them cool for 5 minutes so they remain crisp.
4. Core the pear and dice it into bite-size pieces, keeping the pieces fairly even for easy layering.
5. Stir the honey and vanilla extract together in a small bowl until smooth and well combined.
6. Spoon half of the Greek yogurt into a large parfait glass or bowl, then add half of the berries, diced pear, toasted oat-almond mixture, and vanilla honey.
7. Repeat the layers with the remaining ingredients and serve immediately, or chill for up to 30 minutes before serving.

Ingredients

• 🥖 2 1/2 ounces whole-grain bread (2 slices)
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• 🍖 2 ounces thinly sliced lean ham
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• 🧀 1 ounce Gruyère cheese, finely grated
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• 🥛 1/2 cup 2% milk
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• 🌾 1 tablespoon all-purpose flour
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• 🧈 1 teaspoon unsalted butter
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• 🌿 2 cups frisée lettuce, torn into bite-size pieces
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• 🫒 2 teaspoons olive oil
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• 🌶️ 2 teaspoons Dijon mustard
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• 🍷 1 tablespoon red wine vinegar
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Directions

1. Preheat the oven to 425°F and place a small rimmed baking sheet in the oven to heat for 5 minutes.
2. Melt the butter in a small saucepan over medium heat, whisk in the flour, and cook for 30 seconds until smooth and lightly foamy.
3. Gradually whisk in the milk, then cook over medium-low heat for 3 to 4 minutes, whisking often, until the sauce thickly coats a spoon; remove from the heat and whisk in 1 teaspoon of the Dijon mustard.
4. Place one slice of bread on the hot baking sheet, layer the ham over it, set the second slice on top, spread the béchamel over the top slice, and sprinkle evenly with the Gruyère.
5. Bake for 10 to 12 minutes, until the bread is crisp and the cheese is fully melted with lightly browned spots; rest the sandwich for 2 minutes.
6. Whisk the remaining 1 teaspoon Dijon mustard, red wine vinegar, and olive oil in a medium bowl until blended.
7. Add the frisée to the bowl and toss until evenly coated, then let the salad stand for 1 minute to soften slightly.
8. Cut the Croque Monsieur in half and serve immediately with the frisée salad alongside.

Ingredients

• 🐟 6 ounces skinless salmon fillet
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• 🥔 6 1/2 ounces baby potatoes, halved
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• 🥬 2 ounces leek, white and light-green parts, thinly sliced
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• 🌿 2 ounces fennel bulb, thinly sliced
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• 🍋 1/2 medium lemon, thinly sliced
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• 🍾 2 tablespoons dry white wine
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• 🌿 1 teaspoon fresh thyme leaves
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• 🫒 1 1/2 teaspoons olive oil
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• 🧂 1/4 teaspoon kosher salt
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• 🌶️ 1/8 teaspoon freshly ground black pepper
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Directions

1. Heat the oven to 425°F, and line a rimmed baking sheet with parchment paper.
2. Toss the halved baby potatoes with 1 teaspoon olive oil, half the salt, and half the black pepper on the prepared baking sheet.
3. Roast the potatoes at 425°F for 20 minutes, stirring once halfway through, until they begin to brown but are not yet fully tender.
4. Place a large sheet of parchment on the counter, arrange the leek and fennel in the center, and set the salmon on top.
5. Season the salmon and vegetables with the remaining salt and pepper, then top with the lemon slices and thyme and drizzle with the white wine and remaining 1/2 teaspoon olive oil.
6. Fold the parchment over the salmon, crimp the edges tightly to form a sealed packet, and place it beside the potatoes on the baking sheet.
7. Bake the sealed packet and potatoes at 425°F for 12 to 15 minutes, stirring the potatoes once, until the salmon flakes easily in the center and reaches 145°F.
8. Let the packet rest for 2 minutes, then open it carefully to release steam and serve the salmon and vegetables with the roasted potatoes and pan juices.

Ingredients

• 🍫 1 ounce 70% dark chocolate, finely chopped
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• 🥚 1 large pasteurized egg white
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• 🍚 1 1/2 teaspoons granulated sugar
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• 🌼 1/4 teaspoon vanilla extract
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• 🧂 1 small pinch fine salt
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Directions

1. Fill a small saucepan with 1 inch of water and heat it over low heat until the water is barely simmering, about 180°F.
2. Place the chopped chocolate in a heatproof bowl set over the saucepan without letting the bowl touch the water, and stir until completely smooth, about 2 to 3 minutes.
3. Remove the bowl from the heat and let the chocolate cool until lukewarm, about 5 minutes, so it will not deflate the whipped egg white.
4. Place the egg white in a clean, dry medium bowl and whisk on medium speed until foamy, about 30 seconds.
5. Add the sugar gradually while whisking, then continue whisking on medium-high speed until the egg white forms stiff, glossy peaks, about 2 to 3 minutes.
6. Stir the vanilla extract and salt into the lukewarm chocolate until evenly combined.
7. Fold one-third of the whipped egg white into the chocolate with a rubber spatula, then gently fold in the remaining egg white in two additions until no white streaks remain.
8. Spoon the mousse into one small ramekin, cover, and refrigerate until set and airy, at least 2 hours and up to 24 hours.

Ingredients

• 🍞 3 1/2 ounces sourdough bread
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• 🍄 6 ounces cremini mushrooms, thinly sliced
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• 🧀 1/4 cup part-skim ricotta
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• 🥚 2 large eggs
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• 🫒 2 1/2 teaspoons olive oil
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• 🌿 1 teaspoon fresh thyme leaves
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• 🫗 1 teaspoon white vinegar
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• 🧂 1/8 teaspoon kosher salt
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• 🌶️ 1/8 teaspoon freshly ground black pepper
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Directions

1. Set the sourdough, mushrooms, ricotta, eggs, thyme, vinegar, salt, and pepper near your work area; wipe the mushrooms clean and slice them thinly.
2. Heat 1 1/4 teaspoons of the olive oil in a 10-inch skillet over medium heat until shimmering, about 1 minute.
3. Place the sourdough in the skillet and toast for 2 to 3 minutes per side, turning once, until golden and crisp; transfer it to a plate.
4. Add the remaining 1 1/4 teaspoons olive oil to the skillet, add the mushrooms, and sauté over medium-high heat for 5 to 7 minutes, stirring every minute, until browned and most of their moisture has evaporated.
5. Stir the thyme, salt, and black pepper into the mushrooms and cook for 30 seconds, then remove the skillet from the heat.
6. Spread the ricotta in a thin layer over the toasted sourdough and spoon the hot mushrooms evenly over the ricotta.
7. Fill a 2-quart saucepan with 3 inches of water and the vinegar, bring it to a bare simmer over medium heat, and reduce the heat if large bubbles appear.
8. Crack each egg into a small cup, slide both eggs gently into the simmering water, and poach for 3 to 4 minutes until the whites are set and the yolks still feel soft; lift them out with a slotted spoon and drain briefly.
9. Place the poached eggs on the mushroom tartine and serve immediately while the toast is crisp and the yolks are runny.

Ingredients

• 🥖 1 whole-grain crusty roll, about 4 ounces
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• 🐟 4 1/2 ounces canned tuna packed in water, drained
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• 🥚 1 large egg
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• 🍅 1/2 medium tomato, thinly sliced
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• 🫑 1/4 cup thinly sliced bell pepper
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• 🫒 6 pitted Kalamata olives, halved
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• 🌿 2 tablespoons torn fresh basil
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• 🫒 2 teaspoons extra-virgin olive oil
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• 1 teaspoon red wine vinegar
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Place the egg in a small saucepan and cover it with 1 inch of cold water. Bring the water to a rolling boil over high heat, then remove the saucepan from the heat, cover it, and let the egg stand for 10 minutes.
2. Transfer the egg to a bowl of ice water and let it cool for 5 minutes. Peel it, then slice it into rounds.
3. Drain the tuna thoroughly in a fine-mesh strainer, pressing gently with a spoon to remove excess water.
4. Whisk the olive oil, red wine vinegar, and kosher salt in a small bowl until the dressing looks blended, about 20 seconds.
5. Combine the tuna, sliced egg, tomato, bell pepper, olives, and basil in the bowl with the dressing, then fold gently until the tuna is coated without breaking up the egg too much.
6. Heat a dry skillet over medium heat for 1 minute. Place the roll cut-side down in the skillet and toast it for 2 to 3 minutes, until the cut surfaces are crisp and lightly golden.
7. Spoon the tuna mixture evenly onto the bottom half of the toasted roll, keeping the filling inside the edges.
8. Top with the other roll half, press the sandwich gently but firmly, and let it rest for 5 minutes before serving so the bread absorbs some dressing without becoming soggy.

Ingredients

• 🍗 5 ounces boneless, skinless turkey breast, cut into 1-inch pieces
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• 🍚 1/4 cup dry brown rice
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• 🍄 4 ounces cremini mushrooms, sliced
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• 🥕 1 medium carrot, thinly sliced
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• 🫛 1/3 cup frozen green peas
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• 🧈 1 tablespoon unsalted butter
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• 🌾 1 tablespoon all-purpose flour
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• 🍷 1/4 cup dry white wine
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• 🥛 1/2 cup 2% milk
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Rinse the brown rice under cool water, then place it in a small saucepan with 1/2 cup water and bring it to a boil over high heat.
2. Cover the saucepan, reduce the heat to low, and simmer the rice until tender and the water is absorbed, 35 to 40 minutes; remove it from the heat and let it rest, covered, for 5 minutes.
3. Melt the butter in a 10-inch skillet over medium heat until foamy, about 1 minute, then add the turkey and half of the salt and cook until lightly browned on the outside, about 4 minutes, stirring once or twice.
4. Add the mushrooms and carrot to the skillet and cook over medium heat until the mushrooms soften and the carrot begins to tenderize, 5 to 6 minutes, stirring every minute.
5. Sprinkle the flour over the turkey and vegetables and stir continuously over medium heat for 1 minute, until no dry flour remains.
6. Pour in the white wine and stir, scraping the bottom of the skillet, until the wine is reduced by about half, 2 to 3 minutes.
7. Slowly stir in the milk, add the remaining salt, and simmer over medium-low heat for 5 to 7 minutes, stirring often, until the sauce is smooth and thick enough to coat a spoon and the turkey reaches 165°F in the center.
8. Stir in the peas and simmer for 2 minutes, then spoon the blanquette over the rested brown rice and serve hot.

Ingredients

• 🍊 2 medium clementines
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• 🌰 0.75 ounces raw almonds
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• 🧂 1 small pinch flaky sea salt
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Directions

1. Preheat the oven to 350°F and place a small baking sheet on the counter.
2. Spread the almonds in a single layer on the baking sheet.
3. Roast the almonds at 350°F for 8 to 10 minutes, stirring once halfway through, until fragrant and lightly golden.
4. Remove the almonds from the oven, sprinkle them with the sea salt, and let them cool for 5 minutes.
5. Peel the clementines, separate the segments, and remove any loose white pith.
6. Arrange the clementine segments and roasted almonds on a small plate and serve.

Ingredients

• 🍞 2 slices whole-grain brioche
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• 🥚 2 large eggs
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• 🥛 1/4 cup 2% milk
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• 🫐 3/4 cup mixed fresh berries
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• 🍁 2 teaspoons pure maple syrup
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• 🥣 1/2 cup nonfat Greek yogurt
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• 🧈 1 teaspoon unsalted butter
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• 1 teaspoon ground cinnamon
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• 1/2 teaspoon vanilla extract
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Directions

1. Place the mixed berries, maple syrup, and 1/2 teaspoon of the cinnamon in a small saucepan over medium-low heat, and cook for 5 to 7 minutes, stirring every 1 to 2 minutes, until the berries soften and release enough juice to form a warm spoonable compote.
2. Whisk the eggs, milk, vanilla extract, and remaining 1/2 teaspoon cinnamon in a shallow dish until the mixture is smooth and evenly combined.
3. Melt the butter in a 10-inch nonstick skillet over medium heat until it foams but does not brown, about 1 minute.
4. Dip each brioche slice in the egg mixture for about 15 seconds per side, turning once so the bread is moistened without becoming fragile.
5. Place the soaked brioche in the hot skillet and cook for 3 to 4 minutes, until the bottoms are golden brown and the centers feel set when lightly pressed.
6. Flip the French toast with a spatula and cook for 2 to 3 minutes more, until the second sides are golden brown and no wet egg mixture remains.
7. Transfer the French toast to a plate and let it rest for 1 minute so the custard can settle.
8. Spoon the warm berry compote and Greek yogurt over the French toast, and serve immediately.

Ingredients

• 🍗 5 1/4 ounces boneless, skinless chicken breast
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• 🥔 7 1/2 ounces Yukon Gold potatoes, cut into 1-inch cubes
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• 🫛 1 cup trimmed fresh green beans
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• 🌿 2 cups torn frisée lettuce
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• 🥚 1 large egg
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• 🫒 1 tablespoon plus 3/4 teaspoon olive oil
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• 2 teaspoons Dijon mustard
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• 1 tablespoon red wine vinegar
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• 🧂 1/4 teaspoon kosher salt
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• 🌶️ 1/8 teaspoon freshly ground black pepper
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Directions

1. Preheat the oven to 425°F and line a small baking sheet with parchment paper.
2. Toss the potato cubes with 2 teaspoons of the olive oil, half of the salt, and half of the black pepper, then spread them in one layer on the baking sheet and roast for 15 minutes.
3. Season the chicken breast with the remaining salt and black pepper, place it beside the potatoes, and roast for 18 to 22 minutes, turning the potatoes once, until the chicken reaches 165°F in the thickest part and the potatoes are browned and tender; transfer the chicken to a plate and let it rest for 5 minutes.
4. Bring a medium saucepan of lightly salted water to a boil, add the green beans, cook for 3 to 4 minutes until bright green and just tender, then drain well.
5. Fill the saucepan with about 3 inches of water, add 2 teaspoons of the vinegar, and bring it to a gentle simmer over medium heat; crack in the egg, cook for 3 to 4 minutes until the white is set and the yolk still feels soft, then lift it out with a slotted spoon and drain briefly.
6. Whisk the Dijon mustard, remaining 1 teaspoon vinegar, and remaining olive oil in a small bowl until smooth and slightly thickened.
7. Toss the frisée and green beans with about two-thirds of the vinaigrette, then taste and adjust with a small pinch of the listed salt if needed.
8. Pile the dressed frisée and green beans into a bowl, arrange the roasted potatoes and sliced chicken over the top, place the poached egg in the center, and drizzle with the remaining vinaigrette.

Ingredients

• 🐟 5 1/2 ounces cod fillet, cut into 1-inch pieces
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• 🍤 3 ounces peeled and deveined shrimp
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• 🫒 1 tablespoon olive oil
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• 🌿 1 cup thinly sliced fennel
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• 🍅 1 cup canned crushed tomatoes with juices
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• 🧄 2 garlic cloves, finely minced
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• 🌸 1/4 teaspoon saffron threads
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• 🍞 1 1/4 ounces crusty baguette, sliced
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• 🥚 1 1/4 tablespoons mayonnaise
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• 🧂 1/4 teaspoon kosher salt
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Directions

1. Preheat the oven to 400°F and place the baguette slice on a small baking sheet.
2. Toast the baguette at 400°F until crisp and lightly golden, 6 to 8 minutes, then set it aside.
3. Pat the cod and shrimp dry with paper towels and season them with half of the salt.
4. Heat the olive oil in a 10-inch saucepan over medium heat until it shimmers, about 1 minute, then add the fennel and cook, stirring occasionally, until it begins to soften, 4 to 5 minutes.
5. Add the garlic, crushed tomatoes with their juices, saffron, and remaining salt; stir well, bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 8 minutes.
6. Nestle the cod into the simmering tomato mixture, cover the saucepan, and cook until the fish is nearly opaque and flakes easily at the edges, 4 to 5 minutes.
7. Add the shrimp, cover again, and cook until the shrimp are pink, opaque, and curled, 2 to 3 minutes; do not boil vigorously.
8. Stir 1 teaspoon of the hot stew liquid into the mayonnaise, spread the rouille over the toasted baguette, and serve the stew immediately with the toast on top or alongside.

Ingredients

• 🍇 1/2 cup seedless fresh grapes
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• 🧀 1 ounce soft goat cheese
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• 1/2 ounce seeded cracker
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• 🌿 1/8 teaspoon herbes de Provence
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Directions

1. Rinse the grapes under cool running water, then pat them completely dry with a clean towel so the plate stays crisp.
2. Let the goat cheese stand at room temperature for 10 minutes to soften slightly while keeping its shape.
3. Place the goat cheese in the center of a small serving plate.
4. Arrange the dry grapes around the goat cheese in a single layer.
5. Set the seeded cracker beside the grapes so it remains crisp.
6. Sprinkle the herbes de Provence lightly over the goat cheese and serve immediately.

Ingredients

• 🍞 4 ounces rustic country bread
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• 🧀 1/2 cup low-fat cottage cheese
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• 🌿 1 tablespoon finely chopped fresh chives
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• 🌿 1 tablespoon finely chopped fresh parsley
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• 🍋 1 teaspoon fresh lemon juice
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• 3 ounces thinly sliced radishes
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• 🥒 1/2 cup thinly sliced cucumber
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• 🥚 1 large egg
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• 🫒 1 tablespoon extra-virgin olive oil
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Preheat the oven to 400°F and place a small baking sheet inside to heat.
2. Fill a small saucepan with enough water to cover the egg by 1 inch, and bring it to a full boil over high heat.
3. Lower the egg into the boiling water with a spoon, reduce the heat to maintain a gentle simmer, and cook for 7 minutes for a set white and soft, jammy yolk.
4. Transfer the cooked egg to a bowl of ice water for 2 minutes, then crack and peel away the shell; set the egg aside.
5. Stir the cottage cheese, chives, parsley, lemon juice, and salt together in a small bowl until evenly combined.
6. Place the bread on the hot baking sheet and toast at 400°F for 5 to 7 minutes, turning once halfway through, until crisp and lightly browned at the edges.
7. Slice the radishes and cucumber thinly while the bread toasts.
8. Spread the herbed cottage cheese over the warm toast and drizzle the olive oil evenly over the top.
9. Arrange the radishes and cucumber over the cottage cheese, then halve the peeled egg and place it on the tartine before serving immediately.

Ingredients

• 🥬 2 cups mixed salad greens
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• 🫜 4 ounces raw beet, peeled and cut into wedges
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• 🍐 1/3 medium pear, thinly sliced
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• 🌰 1/2 ounce walnut halves
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• 🧀 2 1/2 ounces soft goat cheese
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• 🥖 2 ounces French baguette, sliced
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• 🫒 1 1/2 teaspoons olive oil, divided
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• 🍷 1 tablespoon red wine vinegar
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• 🥄 1 teaspoon Dijon mustard
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• 🧂 1/4 teaspoon kosher salt, divided
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Directions

1. Heat the oven to 400°F and line a small baking sheet with foil.
2. Toss the beet wedges with 1/2 teaspoon olive oil and half of the salt, wrap them loosely in the foil, and roast for 30 to 35 minutes, until a fork slides into the centers easily.
3. Toast the walnuts in a dry 10-inch skillet over medium heat for 3 to 4 minutes, stirring every 30 seconds, until fragrant; transfer them to a plate to cool.
4. Increase the oven temperature to 425°F and place the baguette slices on the baking sheet.
5. Whisk the red wine vinegar, Dijon mustard, remaining olive oil, and remaining salt in a small bowl until smooth.
6. Toss the salad greens and pear slices with the dressing in a medium bowl until lightly coated, then transfer them to a serving bowl and scatter the walnuts over the top.
7. Spread the goat cheese over the baguette slices and bake at 425°F for 6 to 8 minutes, until the cheese is soft and warm and the bread edges are golden.
8. Arrange the warm roasted beets over the salad, place the goat cheese toasts on top, and let the salad rest for 1 minute before serving.

Ingredients

• 🐖 6 1/2 ounces pork tenderloin
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• 🥔 6 1/4 ounces fingerling potatoes, halved lengthwise
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• 🫛 5 ounces fresh green beans, trimmed
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• 🫒 1 tablespoon plus 1/4 teaspoon olive oil
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• 🧅 1 ounce shallot, finely chopped
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• 🟡 1 tablespoon Dijon mustard
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• 🥛 1 tablespoon heavy cream
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• 🌿 1 teaspoon fresh tarragon, finely chopped
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• 🧂 1/4 teaspoon kosher salt
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• ⚫ 1/8 teaspoon freshly ground black pepper
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Directions

1. Heat the oven to 425°F and place a small oven-safe skillet and a rimmed baking sheet nearby.
2. Toss the halved fingerling potatoes with 2 teaspoons of the olive oil and half of the salt on the baking sheet, then roast cut-side down for 20 minutes, until beginning to brown.
3. Add the trimmed green beans to the baking sheet, toss them with the potatoes, and roast for 10 to 12 minutes more, until the potatoes are fork-tender and the beans are bright green with lightly blistered spots.
4. Pat the pork tenderloin dry, season it with the remaining salt and pepper, and heat the remaining olive oil in the hot skillet over medium-high heat until shimmering, about 1 minute.
5. Sear the pork in the skillet for 2 minutes on each side, turning with tongs until all sides are browned, then transfer the skillet to the oven and roast for 6 to 9 minutes, until the thickest part reaches 145°F.
6. Transfer the pork to a cutting board, tent it loosely with foil, and let it rest for 5 minutes while keeping the skillet for the sauce.
7. Place the skillet over medium-low heat, stir in the shallot, and cook for 1 to 2 minutes until softened; stir in the Dijon, heavy cream, and tarragon, scraping up the browned bits, and simmer for 1 to 2 minutes until smooth and slightly thickened.
8. Slice the rested pork, arrange it with the roasted potatoes and green beans, and spoon the warm Dijon-tarragon sauce over the pork.

Ingredients

• 🥣 5 ounces 2% plain Greek yogurt
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• 1.2 ounces pitted prunes
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• 🌼 1/2 teaspoon vanilla extract
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• 🌿 1/8 teaspoon ground cinnamon
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Directions

1. Chop the pitted prunes into small, bite-size pieces on a clean cutting board, about 1/4 inch wide.
2. Spoon the Greek yogurt into a small bowl and stir in the vanilla extract with a teaspoon until evenly blended, about 30 seconds.
3. Fold the chopped prunes into the vanilla yogurt with the teaspoon until the fruit is distributed throughout.
4. Cover the bowl and refrigerate at 40°F or below for 15 minutes so the prunes soften slightly and the flavors blend.
5. Uncover the yogurt, sprinkle the cinnamon evenly over the top, and serve cold.

Ingredients

• 🫒 1 1/2 tablespoons olive oil
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• 🧅 1/4 cup diced yellow onion
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• 🍆 1/2 cup diced eggplant
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• 🥒 1/2 cup diced zucchini
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• 🫑 1/2 cup diced red bell pepper
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• 🍅 3/4 cup canned diced tomatoes, drained
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• 🌿 1 teaspoon herbes de Provence
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• 🥚 2 large eggs
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• 🧀 1/2 ounce finely grated Parmesan cheese
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• 🥖 2 ounces baguette, sliced
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Directions

1. Preheat the oven to 425°F, and set an oven-safe 10-inch skillet over medium heat.
2. Place the baguette slices on a small baking sheet and toast them in the preheated oven for 6 to 8 minutes, turning once, until crisp and lightly browned; remove and set aside.
3. Add the olive oil to the skillet and heat over medium heat until it shimmers, about 1 minute.
4. Add the onion, eggplant, zucchini, and bell pepper, and cook over medium heat for 7 to 9 minutes, stirring every 2 minutes, until the onion is translucent and the vegetables begin to soften.
5. Stir in the drained tomatoes and herbes de Provence, then simmer over medium-low heat for 5 minutes, stirring once or twice, until the mixture is thick and the vegetables are tender.
6. Make two shallow wells in the ratatouille with the back of a spoon, crack one egg into each well, and sprinkle the Parmesan evenly over the vegetables and eggs.
7. Transfer the skillet to the oven and bake at 425°F for 6 to 8 minutes, until the egg whites are fully set and the yolks are still slightly soft; bake 1 to 2 minutes longer for firm yolks.
8. Remove the skillet from the oven and let the bowl rest for 2 minutes so the eggs finish setting slightly.
9. Spoon the ratatouille and baked eggs into one bowl, and serve immediately with the toasted baguette.

Ingredients

• 🧅 2 medium yellow onions
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• 🧈 1 teaspoon unsalted butter
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• 🫒 1 teaspoon olive oil
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• 🌿 1/2 teaspoon dried thyme
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• ⚫ 1/4 teaspoon ground black pepper
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• 🥩 1 1/2 cups beef broth
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• 🥖 2 ounces baguette
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• 🧀 3/4 ounce Gruyère cheese
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• 🥄 2 teaspoons Dijon mustard
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• 🦃 4 1/2 ounces sliced roasted turkey breast
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Directions

1. Position an oven rack 6 inches below the broiler and preheat the broiler to high.
2. Peel the onions, halve them through the root, and slice them into thin half-moons.
3. Melt the butter with the olive oil in a 10-inch skillet over medium-low heat, then add the onions, thyme, and black pepper and cook for 25 to 30 minutes, stirring every 3 to 4 minutes, until the onions are deeply golden, very soft, and reduced.
4. Pour in the beef broth, scrape up any browned bits from the skillet, and bring the soup to a gentle simmer over medium-high heat, about 3 minutes.
5. Reduce the heat to low and simmer the soup for 10 minutes, stirring once halfway through, until the broth is hot and the onions are tender.
6. Split the baguette into two pieces, place them cut-side up on a small baking sheet, and broil for 1 to 2 minutes until lightly crisp and golden; watch closely so they do not burn.
7. Top one toast with the Gruyère and broil for 30 to 60 seconds until the cheese is melted and bubbling.
8. Spread the Dijon mustard over the remaining toast and arrange the turkey evenly on top.
9. Ladle the hot soup into a bowl and serve it with the Gruyère toast and turkey tartine immediately.

Ingredients

• 🦆 6 ounces boneless duck breast, skin on
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• 🍒 1/4 cup pitted fresh or frozen cherries
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• 🥬 1 cup thinly sliced red cabbage
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• 🌱 6 ounces peeled celery root, cut into 1-inch cubes
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• 🍲 1/2 cup low-sodium chicken stock
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• 🍷 2 tablespoons dry red wine
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• 🥄 2 teaspoons red wine vinegar
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• 🧈 1 teaspoon unsalted butter
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• 🥛 2 tablespoons heavy cream
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• 🧂 1/2 teaspoon kosher salt
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Directions

1. Pat the duck breast dry, score the skin in a crosshatch pattern without cutting into the meat, slice the cabbage, and cut the celery root into cubes; divide the chicken stock into two 1/4-cup portions.
2. Place the duck skin-side down in a cold 10-inch skillet, set the skillet over medium-low heat, and cook for 7 to 9 minutes until the skin is deeply golden and much of the fat has rendered.
3. Turn the duck over, raise the heat to medium, and cook for 3 to 5 minutes until the thickest part reaches 140 to 145°F; transfer it to a plate and rest loosely covered for at least 8 minutes.
4. Add the sliced cabbage to the skillet with 1 tablespoon of the rendered duck fat and cook over medium heat for 2 minutes, stirring once, then add 2 tablespoons water, cover, and braise for 10 to 12 minutes until tender.
5. Place the celery root in a small saucepan with 1/4 cup chicken stock and enough water to barely cover it, bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 12 to 15 minutes until fork-tender; drain well.
6. Mash the drained celery root with the heavy cream, butter, and 1/8 teaspoon of the salt until smooth, adding 1 tablespoon water if needed for a silky texture.
7. Pour the red wine, cherries, remaining 1/4 cup chicken stock, and red wine vinegar into the skillet, scrape up the browned bits, and simmer over medium heat for 5 to 7 minutes until the cherries soften and the sauce lightly coats a spoon.
8. Slice the rested duck across the grain, season the duck, cabbage, and purée with the remaining salt, and arrange the purée and cabbage on a plate with the duck on top and the cherry sauce spooned around it.

Ingredients

• 🍓 ¾ cup fresh strawberries, sliced
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• 🍫 1 ounce dark chocolate, divided into 2 small squares
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Directions

1. Rinse the strawberries under cool running water for about 20 seconds.
2. Drain the strawberries and pat them completely dry with a clean kitchen towel so they stay crisp.
3. Slice the strawberries and arrange them in a small fan on a serving plate.
4. Place the two dark chocolate squares beside the strawberries.
5. Serve immediately at room temperature or chill the plated snack for up to 30 minutes before serving.