6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ¶àÀֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

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Delicious over pasta, rice, or as is.

Crumble Topping:

2/3 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 cup salted butter, cut into small pieces

Apple filling:

3-4 large Granny Smith apples, peeled and thinly sliced

3 Tablespoons salted butter, melted

2 Tablespoons all-purpose flour

1 Tablespoon lemon juice

3 Tablespoons milk

1/2 teaspoon vanilla extract

1/4 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions

Preheat oven to 375 degrees F.

Crumble Topping:

In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.

Pour butter mixture over apples and toss to coat. Pour apple mixture into the ¶àÀֵ羺 Ruffled Square Baker and spread into an even layer. Sprinkle crumble topping evenly over the apples.

Bake for about 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

Serve with vanilla ice cream and homemade caramel sauce, if desired.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

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1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.ÌýBring to a boil while stirring.ÌýLet this sauce thicken for a few minutes over low-medium heat, stirring often.ÌýPepper (do not add salt, the gorgonzola is already very salty).ÌýReserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).ÌýDrain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.ÌýDrain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.ÌýAdd the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.ÌýMix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.ÌýEnjoy hot.

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese

16 large cremini or portabella mushrooms

1 package (8 ounces) cream cheese, softened

1/2 cup grated Parmesan cheese

2 teaspoons paprika

Salt

Pepper

2/3 cup lump crab meat

2 tablespoons minced chives

Procedure

Preheat oven to 425F.

Remove stems from mushrooms and set caps aside (discard stems or save to use in stock, stir-fry, or salads).

In a bowl, mix the cream cheese, parmesan cheese, and paprika; season to taste with salt and pepper. Once smooth, gently fold in crab meat. Ìý

Spoon filling into mushroom caps. Place on ¶àÀֵ羺 Appetizer Trays and bake in the preheated oven for 8-10 minutes or until mushrooms are tender.

Remove from the oven and garnish with minced chives.

SERVINGS: 6

Ingredients:

1 ½ tbsp olive oil

3 lb/ 1 ½ kg beef chuck roast

Freshly ground pepper and salt

2 yellow onions peeled and cut into thick slices

4 garlic cloves, finely chopped

3 cups / 70 cl beef broth

2 tsp Worcestershire sauce

1 ½ tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

2.5 lb / 1 ¼ kg small Yukon gold potatoes

1 lb / 500 g, about 4 to 5 large carrots cut into 1 inch/ 2 ½ cm pieces

2 tbsp chopped parsley

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Procedure:

• Preheat the oven to 275°F/ 175 °C.

• In your ‘Sublime’ cookware, heat 1/2 tablespoons olive oil over medium heat and sauté the onion for a couple of minutes. Add the chopped garlic and sauté a little longer. Remove from the pot and reserve.

• Throw the carrots into the same hot pot and toss about a minute to slightly brown them. Reserve with the onions.

• Heat the remaining tablespoon of olive oil over medium-high heat. Pat dry the roast with kitchen paper towel and season all over with salt and pepper.

• Sear the roast for 4 to 5 minutes on each side until browned. Transfer the roast to a dish and reserve.

• Pour the beef broth and Worcestershire into the hot pot. Add the thyme and rosemary, then cook for about 30 seconds, long enough to deglaze the bottom of the pot, scraping up the browned residues.

• Lower the heat. Return the roast to the pot and add enough beef stock to cover the meat halfway. Pour over the onion mixture. Add the carrots and potatoes over the onions, and season with salt and pepper.

• Cover and roast in the oven for 3 hours (4h for a 4 to 5 lb / 2-2.5 kg roast). It is ready when the roasted meat, very tender, falls apart.

• Remove the pot from the oven, sprinkle with fresh parsley, season and serve directly. Or plate the roast with the vegetables and serve with gravy.

200C -- 395F

• Eggland’s Best Eggs – 12 large
• Mayonnaise – ¾ cup
• Roquefort Cheese – 4 tablespoons, crumbled, at room temperature
• Parsley – ¼ cup, fresh, rough chopped, Italian flat-leaf variety
• Lemon Zest – ½ teaspoon
• Sea Salt – ¼ teaspoon
• Black Pepper – ¾ teaspoon, freshly cracked
• Country Bread – 6 slices, sliced ½-inch think, toasted
• Olive Oil – for serving
• Microgreens – ½ cup

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Directions

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1. Bring a medium saucepan filled with water to a rolling boil. Carefully lower the eggs into the water, making sure the shells don’t crack.Ìý Lower the heat and simmer the water for 10 minutes.Ìý Drain the water, leaving the eggs in the pot, and refill the pot with cold tap water.Ìý Set aside until the eggs are cool enough to handle.Ìý Peel the eggs by tapping both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell—et voilà—perfectly shelled eggs!Ìý Set the shelled eggs aside to cool completely.Ìý

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2. Once the eggs are cooled, slice each egg about ½-inch thick and transfer the sliced eggs into a large bowl.

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3. Next, add the mayonnaise, Roquefort cheese, parsley, lemon zest, salt, and pepper. Stir until well combined.Ìý Don’t worry about breaking up the egg slices, that is exactly what you want to happen.

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4. Spoon the egg salad mixture on each toasted bread slice, garnish with little drizzle of olive oil, and top each one with micro greens. If you don’t have micro greens, more fresh parsley will work just fine!