Theme: French Soul. Creamy Arborio Risotto

Serves 4 | Prep 10 min | Cook 25 min
Slow-stirred rice in rich chicken bone broth, finished with aged Gruyère and a crisp sprig of chervil.

Ingredients

• 1 cup arborio rice
• 4 cups chicken bone broth, kept warm
• 2 tbsp butter
• 1/2 small onion, finely minced
• 1/2 cup aged Gruyère, finely grated
• Fresh chervil sprigs, to garnish
• Salt, to taste

Method

1. Melt 1 tbsp butter over medium heat and soften the onion for 3 minutes.
2. Add the rice and stir for 1 minute until glossy.
3. Add the warm broth one ladle at a time, stirring until each is absorbed. This takes about 18 to 20 minutes.
4. Off the heat, stir in the remaining butter and the Gruyère. Season with salt.
5. Plate in a shallow bowl and top with one crisp chervil sprig.

Plating tip: Use a warm, wide-rimmed plate and leave plenty of white space around the rice.

Theme: Takeaway Pace. Honey Garlic Chicken Bowls

Serves 4 | Prep 10 min | Cook 20 min
A grab-and-go bowl that beats the drive-thru.

Ingredients

• 1 lb boneless chicken thighs, cut into bite-size pieces
• 3 tbsp honey
• 2 tbsp soy sauce
• 3 garlic cloves, minced
• 1 tbsp oil
• Cooked rice and steamed vegetables, to serve

Method

1. Whisk the honey, soy sauce and garlic together.
2. Brown the chicken in the oil over medium-high heat for 6 to 8 minutes, until cooked through (165°F).
3. Pour in the sauce and simmer 2 to 3 minutes until glossy.
4. Spoon over rice and vegetables. Pack warm in a container to go.

Theme: Sweet and Savory. Rosemary Jam Toast

Serves 2 | Prep 5 min
Crusty bread, cream cheese, strawberry jam and a rosemary garnish.

Ingredients

• 4 slices crusty bread
• 4 oz cream cheese, softened
• 3 tbsp strawberry jam
• 1 small rosemary sprig, leaves picked

Method

1. Toast the bread until golden.
2. Spread with cream cheese, then jam.
3. Scatter a few rosemary leaves on top and serve right away.

Theme: Sunday Meal Prep. Sheet-Pan Chicken and Veg

Serves 4 | Prep 10 min | Cook 30 min
One pan, four lunches.

Ingredients

• 1.5 lb bone-in or boneless chicken thighs
• 1 lb broccoli florets
• 2 sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp paprika, salt and pepper

Method

1. Heat the oven to 425°F.
2. Toss everything with oil and seasoning on a large sheet pan.
3. Roast 25 to 30 minutes, until the chicken reaches 165°F and the vegetables are tender.
4. Cool, divide into containers, and refrigerate up to 4 days.

Theme: French Soul Desserts. Vanilla Crème Brûlée

Serves 4 | Prep 15 min | Bake 35 min | Chill 4 hours
Silky vanilla custard under a thin, crackling sugar crust.

Ingredients

• 2 cups heavy cream
• 5 egg yolks
• 1/3 cup granulated sugar
• 1 tsp vanilla extract (or 1 vanilla bean, split)
• 4 tsp extra sugar, for the crust
• Fresh berries or a mint leaf, to garnish

Method

1. Heat the oven to 325°F. Place four 6-oz ramekins in a deep baking dish.
2. Warm the cream gently until steaming, not boiling.
3. Whisk the yolks and sugar until pale, then slowly whisk in the warm cream and vanilla.
4. Strain into the ramekins. Pour hot water into the baking dish to come halfway up the ramekins.
5. Bake 35 to 40 minutes, until the edges are set and the centers still wobble slightly.
6. Cool, then chill at least 4 hours.
7. Sprinkle 1 tsp sugar on each custard and caramelize with a kitchen torch (or under a very hot broiler). Let the crust harden for 1 minute.

Plating tip: Serve in the ramekin on a small plate, with a few berries and a mint leaf for color.