Spring Herb Chicken with Snap Peas

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.

Salsa Verde

Place all ingredients in a blender of food processor and pulse until mixed thoroughly.

Saffron, Zucchini and Herb Couscous

Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.

Roma Sauce

Heat a generous amount of olive oil in a pot. Blend diced tomatoes, garlic, basil, salt and pepper in a blender or food processor. Once pot is very hot, pour the tomato mixture into the pot. Add the can of tomato sauce and pinch of sugar and boil for 15 minutes.

Pesto Chicken with Spaghetti

puree. Add 1-1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.

Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside.

Eggplant Parmesan

An italian classic. This easy-to-make dish featuring classic marinara, hearty eggplant and cheese is guaranteed to be a hit.

Balsamic Vinaigrette

An easy to prepare, great-tasting idea for a healthy salad dressing.