Ingredients

6 ounces goat cheese, softened
1 1/2 teaspoons dried mint, divided
1 1/2 teaspoons dried thyme, divided
4 small bone-in chicken breast halves (about 6 ounces each)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups red and green grapes, halved
1/2 small red onion, thinly sliced
1/4 cup balsamic vinegar
2-4 tablespoons pine nuts, toasted

Directions

1. Preheat oven to 400 degrees. Mix goat cheese and 1/2 teaspoon each of the mint and the thyme in small bowl until well blended. Divide mixture into 4 equal portions.
2. Carefully loosen the skin from the chicken breast with your fingers, creating a pocket. Place goat cheese stuffing evenly under the skin into the pocket, taking care not to rip the skin. Season chicken with sea salt and pepper.
3. Heat oil in large oven proof skillet on medium heat. Add chicken, skin-side down; cook 5 to 6 minutes or until golden brown. Do not turn chicken.
4. Transfer skillet to oven. Bake 25 to 30 minutes or until chicken is cooked through.
5. Meanwhile, toss grapes, onion, vinegar, and remaining teaspoon each of mint and thyme in medium bowl. Remove chicken from skillet; keep warm. Drain oil from skillet. Add grape mixture; cook until heated through.
6. To serve, place a chicken breast on each plate. Spoon grape mixture over chicken. Sprinkle with pine nuts. Serve with polenta, if desired.

Serves 4.

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Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons fresh parsley, chopped
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Directions

1. In a food processor or blender, process the chickpeas, lemon juice, and ¼ cup of water until almost smooth. Transfer to a large bowl.
2. Add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon salt, 2 tablespoons parsley, and ½ cup bread crumbs. Mix well. Roll into 16 2-inch-diameter balls and flatten slightly to form patties.
3. Place remaining bread crumbs on a dish. Dip the patties in the eggs, then roll in the bread crumbs, coating evenly.
4. In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.
5. Heat half the oil in a skillet over medium heat. Cook 8 patties until golden brown, about 2 minutes per side. Drain on paper towels.
6. Add remaining oil, if necessary, and cook remaining patties, 2 minutes per side. Drain. Serve with the yogurt dip.

Serves 4.

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Ingredients

Mushrooms
2 pounds white mushrooms, cleaned
2 tablespoons unsalted butter
1/3 small white onion, finely chopped
1 teaspoon finely chopped garlic
1/2 cup heavy cream
Pinch of freshly grated nutmeg
Sea salt and freshly ground pepper
Scrambled eggs
12 large farm fresh eggs
2 tablespoons unsalted butter
1 cup grated New York sharp cheddar cheese
1 cup heavy cream
2 tablespoons chopped fresh chives
3 tablespoons walnut oil or truffle oil

Directions

1. Prepare the mushrooms: Combine the mushrooms and 1 cup of water in a food processor fitted with a metal blade and process until the mushrooms are pureed. Transfer the mushrooms to a strainer lined with cheesecloth and set over a bowl. Cover and refrigerate for at least 4 hours or overnight.
2. Squeeze any remaining water from the mushrooms. Transfer all the accumulated liquid to a small saucepan and simmer over medium heat until reduced to a glaze consistency, 5 minutes.
3. Melt the butter in a large saute pan over medium heat. Add the onion and garlic and saute until translucent, about 4 minutes. Add the heavy cream and nutmeg and bring to a boil, stirring often so the mushrooms don't burn. Season to taste with salt and pepper.
4. Scramble the eggs: Crack the eggs into a large bowl and whisk vigorously for 2 minutes until the whites and yolks are well blended and a lot of air has been incorporated into the eggs. Season with salt and pepper.
5. Melt the butter in a medium saute pan over medium heat. Pour the beaten eggs into the pan. Cook the eggs, whisking until they just begin to firm up, use a wooden spoon or spatula to fold the eggs away from the sides of the pan and into the middle. Continually fold the eggs away from the sides of the pan, taking care not to burn the underside of the eggs or allow them to stick to the bottom of the pan. Break up any large pieces of egg as you are folding, and cook just until any runny liquid has disappeared but the eggs are still moist, about 4 minutes.
6. To assemble and serve, remove the pan from the heat and stir in the cheese, heavy cream, and 1 to 2 tablespoons of the mushroom reduction and season to taste with salt and pepper.
7. Divide the scrambled eggs among 6 small bowls. Top with a spoonful of the sautéed mushrooms and sprinkle with the chives. Drizzle with the walnut oil or truffle oil and serve.

Serves 6.

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