ield: about 1 pint or 4 servings

2 tablespoons low sodium chicken stock
2 tablespoons finely chopped shallots or onions
1/2 teaspoon salt
1 teaspoon garlic
1 pound spinach, washed, tough stems removed
1/8 teaspoon freshly grated white pepper
2 tablespoons toasted pine nuts

In a large pan, heat the stock on medium-high heat. Add the shallots, garlic and half of the salt and cook until tender, 1 minute. Add the spinach and saute, occasionally stirring, until wilted, 4 to 6 minutes. Season with the remaining salt and pepper and garnish with the pinenuts.

Yield: 4 servings

4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
1 tablespoon Creole seasoning
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive or grapeseed oil
4 tablespoons unsalted butter
1 thinly sliced shallot
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons reduced-sodium chicken broth
1 garlic clove, minced
2 tablespoons drained capers
1 tablespoon toasted pine nuts
1 tablespoon chopped fresh parsley
Sauteed Spinach, recipe follows, for serving

On a clean cutting board, spread out 1 sheet of wax paper or plastic wrap. Place 1 chicken breast on the wax paper and top with a second sheet.

Using a meat mallet or rolling pin, pound the chicken breast until it is evenly flattened to about 1/8 inch thick. Repeat with the remaining chicken breast halves. (You may need new sheets of wax paper or plastic wrap for each breast.) Set aside.

In a shallow bowl, combine the flour, Creole seasoning, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine.

Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour.

Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 2 teaspoons of the butter and, working quickly, add half of the chicken and cook for 1 minute, until golden.

Using tongs, turn the chicken and cook until golden and cooked through, about 1 1/2 minutes. Remove the chicken from the skillet and cover to keep warm.

Repeat with the remaining 1 1/2 tablespoons of oil, 2 teaspoons of butter, and pounded chicken, cooking as above. Remove the chicken from the skillet and cover to keep warm.

Add the shallots and lemon juice to the skillet, scraping with a wooden spoon to remove any browned bits from the bottom of the pan. When the juice has reduced by half, about 1 minute, add the chicken broth, garlic, and capers and cook for 5 minutes, until slightly thickened. Add the remaining 1/4 teaspoon of salt, remaining 2 tablespoons plus 2 teaspoons of butter, and parsley. Cook, stirring, until heated through and the sauce has thickened, about 1 minute. Do not allow sauce to boil.

Remove from the heat; serve chicken breasts over the spinach and drizzle some of the sauce over the chicken. Serve immediately.

Rinse and trim 1/4-inch from bottom of stems.

Cook for 2 to 3 minutes in boiling salted water and remove with slotted spoon.

Saute the blanched broccoli raab/rapini in a little olive oil and garlic for 2 – 3 minutes on high heat, and then another 10 – 12 on low until tender. Drizzle some olive oil on top and add 1/4 c up of cooking wine and some red pepper flakes.

When done finish with a 1/4 of fresh lemon. Serve immediately.


* 1 (4 pound) beef brisket, first-cut
* Extra-virgin olive oil
* 1 tablespoon kosher salt, plus more for seasoning
* Coarsely ground black pepper
* 3 large carrots, cut into chunks
* 1 onion, halved
* 2 celery stalks, cut into chunks
* 1 head garlic, cut in 1/2
* 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
* 3/4 bottle dry red wine
* 1 bay leaves
* 1/4 bunch fresh thyme, leaves only
* 4 sprigs fresh rosemary, leaves only
* 1 handful fresh flat-leaf parsley


Preheat the oven to 325 degrees F.

Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.

Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.

Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

Red Onions

* 3 red onions, peeled, halved lengthwise
* 1 cup balsamic vinegar
* 1/4 cup extra-virgin olive oil
* 1/3 cup honey
* Sea salt and freshly ground black pepper
* 1/2 stick unsalted butter
* 1/4 bunch fresh thyme


Preheat the oven to 325 degrees F.

Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges.


* 1 pound parsnips, peeled and sliced
* Kosher salt and freshly ground black pepper
* 1/2 cup milk
* 1/2 cup heavy cream
* 4 clove of garlic, peeled and gently smashed
* 1 sprig of thyme
* 1 bay leaf
* 1 stick unsalted butter
* Extra-virgin olive oil
* Parsley for garnish


Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance – about 12 to 15 minutes.

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.