• 1 pound russet potatoes

• 3 large eggs

• 3 TBS extra virgin olive oil, divided

• 1 boneless chicken breast

• 1 teaspoon salt, divided

• ¼ cup lemon juice

• 3 large dill pickles, diced

• 2 cups frozen peas, thawed

• ¼ teaspoon ground black pepper

• ¼ cup mayonnaise

• sliced radishes

• green onions

• fresh herbs

1. Wash and peel potatoes then cut in quarters.

2. Place potatoes in a large saucepan and cover with water.

3. Add eggs in with the potatoes and bring to boil.

4. Once boiling, reduce heat to medium and continue cooking until potatoes are fork tender. Drain the water and transfer potatoes to a large mixing bowl to cool. Set eggs in a cold water bath to cool.

5. While the eggs and potatoes cook, in a small pan over medium-high heat add 1 TBS extra virgin olive oil.

6. Season both sides of chicken with ½ teaspoon salt.

7. Once oil is hot add chicken breast.

8. Cook until the chicken breast is browned, then flip over and cook other side of chicken breast.

9. Reduce heat to low and add 2 TBS lemon juice.

10. Cover pan and continue cooking until chicken is cooked thoroughly and juices run clear, about 15 minutes. Remove chicken from heat and cool.

11. When potatoes are cool to touch, coarsely cut into ½-inch pieces in the mixing bowl.

12. Peel the cooked eggs, dice and add to the potatoes.

13. Dice the cooled chicken breast and add to the mix.

14. Add chopped pickles, peas, ½ teaspoon salt and ¼ teaspoon pepper to the potato mix and stir to combine.

15. Stir mayonnaise, 2 TBS lemon juice and 2 TBS olive oil into the potato salad until smooth.

16. Cover and refrigerate salad olivieh until read to serve.

17. When ready to serve, transfer salad to a serving plate and smooth into a round mound.

18. Garnish as you please with sliced radishes, green onions and fresh herbs.

    
    

    Serve alone or with lavash.

• 2-3 small eggplants, unpeeled, cut into 1/2" cubes

• 1 medium white or yellow onion, cubed

• 4 large garlic cloves, smashed and chopped

• 14 oz can of diced tomatoes in italian seasoning in juice

• 3 Tbs red wine vinegar

• 2 Tbs drained capers 

• Optional (not traditional): 1 can cannellini beans

• 1/3 cup chopped fresh basil

• Toasted pine nuts

1. Heat oil in heavy pot over medium heat. Saute eggplant, onion, and garlic about 15 min.

2. Add diced tomatoes with juice, red wine, capers, and beans (if using). Cover and simmer until eggplant and onion are very tender, stirring occasionally.

3. Remove from heat and season to taste with salt and pepper. Mix in fresh basil.

4. Top with toasted pine nuts before serving. Can be served warm or chilled. 

3 tbsp of water

8 egg yolks

One can Evaporated Milk

One can condensed milk

• 2 cups 260g all-purpose flour

• 2 cups 414g sugar

• 3/4 cup 85g unsweetened cocoa powder

• 2 tsp 10g baking soda

• 1 tsp salt

• 2 eggs

• 1 cup 240ml milk

• 1 cup 240ml vegetable oil

• 2 tsp vanilla

• 1 cup 240ml hot water

• 14 oz sweetened condensed milk

• 1 cup 169g semi-sweet chocolate chips

Whipped Cream Topping

• 2 1/2 cups 600 ml heavy whipping cream, cold

• 1 cup 120g powdered sugar

• 1/4 cup 29g unsweetened cocoa powder

• 1 tsp vanilla extract

• Chocolate sprinkles and chocolate shaves

• 4 Tbsp unsalted butter

• 1 yellow onion

• 3 garlic cloves minced

• 56 oz crushed tomatoes two, 28-oz cans with their juice

• 2 cups chicken broth

• 1 Tbsp sugar

• 1/2 tsp black pepper

• 1/2 cup heavy whipping cream

• 1/3 cup parmesan cheese freshly grated