Chicken Salad Sandwich with Greek Yogurt

 

Ingredients:

2 cups cooked and shredded chicken breast
1/2 cup Greek yogurt
2/3 […]

Kale, Potato, & Sausage Soup

INGREDIENTS

1 ½ lbs Italian sausage
2 ½ tsp olive oil
1 small […]

Heirloom Tomato Tart

 

INGREDIENTS

Tart Crust:

1 1/2 cup all-purpose flour

1/4 teaspoon salt

9 tablespoon cold […]

Chicken Asparagus Quiche

 

INGREDIENTS

1 9” pie crust

¼ cup butter, cubed

1 bunch fresh asparagus, […]

Chicken & Mushroom Pot Pie

 

INGREDIENTS

1 lb white cap mushrooms, stem removed, sliced

1/4 lb oyster […]

Tomato Flatbread

 

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef […]

Squash Dipped French Toast

Recipe courtesy of: Chef Chris Whittaker, Forage

Photo courtesy of: Chef […]

Grilled Kale Salad

Recipe courtesy of: Chris Whittaker

Photo courtesy of: Chef de Cuisine […]

Arugula Risotto

Recipe courtesy of: Chef Chris Whittaker, Forage Restaurant

Photo courtesy of: Chef […]

Grilled Peach & Blueberry Salad with Arugula, Mint & Almond Parmesan Crisps

 Recipe courtesy of: Chef Drena Doran, Messiah College, Mechanicsburg, PA

via […]