Maple & Mustard Panko Chicken
- 2 8-oz skinless boneless chicken breast halves, cut in half
- 2 large eggs
- 1 handful fresh Italian parsley, chopped
- 2 tsp plus 2 Tbsp Dijon mustard
- 2 cups panko (Japanese breadcrumbs)
- 2 Tbsp salt
- 1 Tbsp fresh-ground pepper
- 1 Tbsp ghee
- 1 cup chicken broth
- 3 Tbsp plus 1 tsp maple syrup
- 2 Tbsp plus 2 tsp whole grain mustard
- 1 Tbsp ghee (or butter)
- 1 head lettuce
- 1 handful red mizuna or arugula
- 1 Tbsp sherry vinegar juice of 1/4 lemon
- 3 Tbsp extra-virgin olive oil
- 3 kumquats, seeds removed, sliced into strips
Smashed Potatoes & Charred Artichokes
- 1/2 lb fingerling potatoes
- 3 cloves garlic
- 1 fresno pepper, seeds removed, cut into strips, or 1 tsp red chili flakes
- 1 Tbsp plus 1/2 tbsp ghee or butter
- 2-3 artichokes
- 3 Tbsp mayonnaise
- 2 tbsp greek yogurt
- juice of 1/4 lemon