OK, you’ve got your tools; you’ve got your ingredients; now it’s time to actually cook something. Here are four easy-to-make recipes from the chefs:



Photo Credit: © iStock/Sergey Kashkin Colombe Jacobsen-Derstine’s Parmesan-crusted Chicken Salad with Arugula
Pound chicken breasts into one inch pieces and dredge in egg white/parmesan/flour mix. Pan-fry chicken five minutes on each side until juice runs clear and there’s a nice golden crust. Serve over a bed of arugula with some fresh lemon wedges.



Photo Credit: © iStock/Elke Dennis Michael Salmon’s Crispy Garlic Chips
Peel fresh garlic, about 10 large cloves, and slice them paper thin. Cover slices with extra virgin olive oil in a small sauce pan. On a low to medium flame slow-fry them until they are golden brown. Remove them and place on paper towels to drain. Sprinkle with salt. Eat them as a snack or use them to top salads and meats. Strain the oil and use this for dressings or to cook chicken, etc.



Photo Credit: © iStock/Liz Schwartz Amy Finley’s Frittata
Whisk several eggs in a bowl and season with salt and pepper. Turn on the oven broiler and heat some butter in a high-sided sauté pan on the stove. Grate cheese. Add the eggs to the sauté pan and let cook, undisturbed, over medium heat until the eggs begin to set. Sprinkle the eggs liberally with the cheese and put the pan in the oven under the broiler. Broil until the cheese is bubbly and the frittata is cooked through, about 2-3 minutes. If you have any vegetables—like mushrooms or squash—sauté them in the same pan before starting on the frittata and add them back to the dish at the same time as the cheese. If you have any bacon, pancetta or prosciutto, cook that in the sauté pan before sautéing the vegetables and add them back to the dish at the same time as the veggies and cheese. Cooking several different components of a dish by turns in the same pan and then adding them back to the dish is a trick for layering and building up flavor without building up dishes to wash.