(4) skin on chicken legs

1/2 cup of olive oil

(2) onions

(6) celery stalks

(4 ) carrots

12 cups of water

(1) cup herbs - parsley, dill, rosemary

salt and pepper

lemon

Add olive oil to a big stock pot, heat on medium, and add chicken, skin side down, well seasoned with salt and pepper. Flip about five minutes.

When the skin is slightly browned, add:

• a whole onion, quartered

• four cloves of garlic, smashed

• two carrots, roughly chopped

• three celery stalks, roughly chopped

Add the water and bring to a boil. Start skimming the fat off of the top with a spoon and discard. Return to a boil, add herbs, and lower to a simmer. Cover and cook for 45 minutes.

After 45 minutes, remove the breasts from the pot and set aside. When they’ve cooled, shred the meat and set aside. Add the bones from the chicken breasts back into the chicken pot stock pot and simmer on the lowest setting for about two hours.

Strain the broth and discard the remaining chicken and vegetables.

Add ¼ cup olive oil to same pot, add:

• (1) onion, diced

• (2) carrots, diced

• (3) celery stalks, diced

Salt and pepper to taste, add in chicken stock and simmer for 10 minutes. Add in shredded chicken to warm and serve with a sliced lemon.

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 red onion, diced

• 4 large zucchini, sliced

• 2 to 3 cups bone broth

• Salt and red pepper flakes, to taste

• Fresh lemon juice, for serving

Instructions:

Heat a soup pot over medium heat and add the olive oil. Add the diced onion and season with salt and red pepper flakes to taste. Sauté for 5 minutes until softened.

Add the sliced zucchini and cook until slightly browned on the edges, about 10 minutes.

Pour in the bone broth—just enough to cover the zucchini—and bring to a boil. Reduce heat and simmer for 20 minutes until the zucchini is tender.

Carefully transfer all ingredients to a high-powered blender and blend until smooth and creamy. Serve hot with a squeeze of fresh lemon juice.

½ cup freshly squeezed lemon juice

½ cup good olive oil - I like Baroncini or Graza Drizzle

1 tsp Dijon mustard

salt and pepper to taste - I do about 1 tsp of each

Combine all ingredients into a glass jar with a lid and shake until combined. Keep in the fridge for five days.

9x13 casserole dish

2 lbs white meat chicken, shredded

18 HEB Mixta corn & Flour tortillas

1 white onion, diced

1 Siete Taco seasoning

16 oz Monterrey Jack cheese, shredded

2 16 oz Salsa Verde

2 15.3 oz Roasted Poblano Salsa Cremosa - Herdez

On stovetop over low heat, place tortilla on top of burner / fire for about 30 seconds per side until slightly charred, turning with tongs. Continue until all tortillas are charred - or place tortillas in a single layer on a sheet tray, spray with olive oil spray and broil for a few minutes a side - just be sure to watch closely not to burn.

Heat olive oil in pan, add onion and cook for 3-4 minutes. Add shredded chicken and taco seasoning. Combine all ingredients and remove from heat.

Combine the four jars of sauce in a large bowl.

Grease a 9x13 baking dish, pour enough of the combined sauce mixture to barely coat the bottom. Place six tortillas in the bottom of the baking dish so they’re barely overlapping. Next add a layer of the chicken mixture followed by a cup of cheese and enough Herdez to cover all. Repeat this one more time. Top the last layer with the remaining tortillas, the rest of the sauce and cheese.

Cover with foil and bake at 400 for 30 minutes until enchiladas are warmed through and cheese is melted. To make the top toasty, broil for 5 minutes.

Let set for 10 minutes before serving. Cut into squares and serve with shredded lettuce, pico de gallo and sour cream.

(2) large zucchini, sliced on mandolin

⅛ red onion, thinly sliced

micro greens

hard Italian cheese

dill / mint / herbs

the vinaigrette

place sliced zucchini on paper towels in one later and sprinkle with salt - allow to sit for 30 minutes to release moisture - pat with paper towels to remove excess water. toss zucchini in vinaigrette and air fry or bake zucchini in one layer for 10 to 15 minutes until just browned. add onion to remming vinaigrette to soften. layer zucchini on plate in circular pattern and drizzle with onion, tiny blocks of cheese, greens and herbs. add finishing salt and LOTS of freshly ground pepper.