• Prepare Chicken: Dredge the pounded chicken breasts in flour.
• Brown Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat.
• Brown the chicken breasts until golden brown on both sides.
• Once browned, remove the chicken from the skillet and transfer to a warm platter.
• Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter.
• Add the sliced mushrooms and sauté until golden brown and tender.
• Prepare Sauce: Sprinkle the mushrooms with 2 tablespoons of flour, stirring to blend well.
• Gradually pour in the chicken broth, stirring constantly.
• Add the tarragon.
• Cook the mixture until it thickens.
• Add Half and Half: Slowly pour in the half and half, stirring continuously.
• Season with salt and pepper to taste.
• Return Chicken: Return the browned chicken breasts to the skillet, nestling them into the sauce.
• Heat the chicken through in the sauce.
• Serve: Once heated, serve the tarragon chicken hot, spooning the sauce and mushrooms over the top.

• In a medium nonstick skillet, heat 1 tablespoon of avocado oil over medium-high heat.
• Add the cremini mushrooms and sauté until golden brown, about 6 minutes.
• Add the garlic and shallot, cooking until translucent, about 2 minutes.
• Add the baby spinach and cook until wilted and the water evaporates, about 5 minutes.
• Season with salt and pepper.
• Transfer the mixture to a paper towel–lined plate and set aside.
• In a medium bowl, whisk together the egg whites, egg, and milk until light and frothy.
• Stir in the parsley, chives, and dill.
• Season with salt.
• Heat the remaining 1 tablespoon avocado oil in the same skillet over medium heat.
• Pour in the egg mixture and swirl it around the pan.
• Gently stir with a rubber spatula, then swirl the pan again to spread the eggs evenly.
• Lower the heat and cook until the eggs are mostly set.
• Add the mushroom-spinach mixture to the middle of the omelet.
• Fold the omelet in thirds, using the spatula to help roll it onto a serving plate.
• Garnish with extra chopped chives.
• Serve immediately.

• For the Spicy Fried Chicken
• In a gallon-size zip-top bag, combine the buttermilk and hot sauce.
• Season the chicken with salt and pepper and add it to the buttermilk.
• Marinate in the refrigerator for at least 1 hour or up to overnight.
• Fill a Dutch oven with 3 inches of vegetable oil and heat to 365ºF.
• In a bowl, combine the seasoned salt, 1 teaspoon garlic powder, ½ teaspoon cayenne, all-purpose flour, rice flour, cornstarch, and baking powder.
• Add a few tablespoons of the buttermilk marinade to the mixture and stir to create clumps.
• Dredge the chicken in the flour mixture, dip back into the buttermilk, and dredge again.
• Fry in batches until golden and cooked through, 6 to 8 minutes per batch.
• Brush with spicy oil made by mixing cayenne, garlic powder, brown sugar, paprika, and chili powder with 1 cup frying oil.
• For the Cheddar-Chive Biscuits
• Preheat the oven to 350ºF.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Blend in the butter using a pastry cutter or your fingertips.
• Stir in the cheddar, chives, and buttermilk until the dough just comes together.
• Press the dough into a 6-inch square, cut into nine 2-inch squares, brush with melted butter, and bake for 20-25 minutes.
• For the Waffles
• Preheat a waffle iron according to the manufacturer’s instructions.
• In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
• In another bowl, whisk together the milk, vanilla, egg yolks, and melted butter.
• Beat the egg whites until stiff peaks form and fold them into the batter.
• Cook waffles for 3-4 minutes until golden brown.

• Preheat the Oven:
• Preheat the oven to 200ºF.
• Line a baking sheet with a wire rack.
• Prepare the Egg Mixture:
• In a 9 by 13-inch baking dish, whisk together the eggs, milk, cream, vanilla, maple syrup, salt, cinnamon, and nutmeg.
• Soak the Bread:
• Place 2 or 3 slices of challah into the egg mixture and allow them to soak for about 4 minutes, flipping halfway through.
• Cook the French Toast:
• In a large nonstick skillet over medium heat, melt 1 tablespoon of butter.
• Add the soaked challah slices and cook until golden brown on both sides, about 3 minutes per side.
• Keep Warm:
• Transfer the cooked French toast to the prepared baking sheet and keep warm in the oven.
• Repeat to soak and cook the remaining bread.
• Serve:
• Serve the French toast with a drizzle of warmed maple syrup, freshly sliced strawberries, and a dusting of confectioners’ sugar if desired.

• Make the Maqui Berry Compote:
• In a small saucepan, combine the raspberries, strawberries, blueberries, sugar, and lemon juice.
• Cook over medium heat for 10 minutes until the berries begin to break down.
• Remove from the heat and stir in the maqui powder.
• Cool completely.
• Assemble the Parfait:
• In a mason jar, layer ½ cup of Greek yogurt, ¼ cup of the maqui berry compote, and ½ cup of granola.
• Repeat to make a second layer of each ingredient.
• Drizzle with honey and serve.

• Make the Blueberry Syrup:
• In a medium saucepan, combine the blueberries, honey, and water, and bring to a boil.
• Reduce the heat to maintain a simmer and cook for 10 minutes.
• In a small bowl, whisk together the tapioca starch and lemon juice, then stir this mixture into the blueberries until thickened.
• Set aside.
• Prepare the Pancake Batter:
• In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, and sugar.
• In a separate medium bowl, whisk together the eggs, buttermilk, vanilla, and melted butter.
• Stir the wet ingredients into the dry ingredients, mixing until just combined.
• The batter should be slightly lumpy.
• Cook the Pancakes:
• Heat a griddle or large nonstick skillet over medium-low heat and melt 1 tablespoon of butter.
• Use a ⅓-cup measure to ladle batter onto the pan, forming pancakes.
• Cook until bubbles rise and the edges set, then flip and cook for 2 more minutes until golden brown.
• Repeat with the remaining batter, using the second tablespoon of butter as needed.
• Serve:
• Serve the pancakes warm with the blueberry syrup.

• Place two serving bowls in the freezer to chill.
• In a blender, combine the açai puree, vanilla coconut milk, strawberries, dates, banana, flaxseeds, and maca powder.
• Process the mixture until smooth.
• Pour the smoothie into the chilled bowls.
• Garnish with cacao nibs, fresh strawberries, blueberries, sliced banana, and toasted almonds.
• Serve immediately and enjoy!

• In a medium bowl, mix together the cream cheese, dill, and chives until well combined.
• Arrange the toasted bagels, lox, cucumbers, tomatoes, onion, capers, and lemon wedges on a large platter.
• Serve with the cream cheese mixture and let guests build their own bagels.

Prepare the Pie Crust:

• In a food processor, combine flour, salt, and sugar.

Pulse to mix.

• Add butter and pulse until pea-sized pieces form.
• Slowly drizzle in ice water and pulse until the dough just comes together.
• Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the Oven:

• Preheat to 375°F.

Roll the Dough:

• On a floured surface, roll the dough into a 14-inch round.
• Transfer to a 9-inch deep-dish pie plate.
• Trim excess, crimp edges, and chill for 15 minutes.

Blind Bake:

• Line the crust with parchment paper and fill with pie weights or beans.
• Bake for 20 minutes.
• Remove parchment and weights and bake an additional 15 minutes until golden.
• Let cool completely.

Cook Bacon and Vegetables:

• In a large pan, cook bacon until golden, about 7 minutes.
• Add shallots, cook for 4 minutes until translucent.
• Drain excess fat.
• Add spinach and sauté until wilted, about 3 minutes.
• Set aside to cool.

Assemble Quiche:

• Spread Gruyère over the pie crust.
• Add cooled bacon mixture on top.

Prepare Egg Mixture:

• In a bowl, whisk together half-and-half, cottage cheese, eggs, and egg yolks.
• Season with salt and black pepper.
• Pour over the bacon mixture in the crust and sprinkle with cayenne pepper.

Bake the Quiche:

• Bake for 1 hour to 1 hour 15 minutes, or until the edges are set but the center is slightly jiggly.
• Cool on a wire rack for at least 1 hour before serving.