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.