Sheet-pan chicken with roasted spring vegetables & lemon vinaigrette

Active: 30 minutes; Total: 50 minutes; Yield: 4 servings

Lemon, zested, juiced	1
Oil, olive	1 tablespoon + 1 tablespoon
Feta cheese, crumbled	1 tablespoon
Honey	½ teaspoon
Chicken breast halves, boneless, skinless, cut in half lengthwise	2
Mayonnaise, light	¼ cup
Garlic, minced	2 cloves + 4 cloves
Panko bread crumbs	½ cup
Parmesan, grated	3 tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon
Black pepper, freshly ground	¼ teaspoon + ¼ teaspoon
Olive oil cooking spray
Asparagus, cut into 1-inch pieces	2 cups
Cremini mushrooms, freshly sliced	1 ½ cups
Grape tomatoes, halved	1 ½ cups
Dill, freshly snipped

1. Preheat oven to 475°F; place a 15x10-inch baking pan in the oven. 
2. In a small bowl, whisk the zest and juice together with 1-tablespoon oil, feta and honey; set aside. 
3. Using a meat mallet, flatten the chicken between plastic wrap until ½-inch thick. 
4. Place the chicken in a medium bowl, and add the mayonnaise, 2-cloves minced garlic; stir to coat. 
5. In a shallow dish, combine the panko, parmesan, ¼-teaspoon salt, and ¼-teaspoon pepper. 
6. Dip the chicken in the crumb mixture, turning to coat; lightly coat tops of chicken with cooking spray. 
7. In a large bowl, combine the asparagus, mushrooms, tomatoes, 1-tablespoon oil, remaining garlic, ¼-teaspoon salt, and ¼-teaspoon pepper. 
8. Carefully place the chicken in one end of the hot pan, and place the vegetable mixture in the other end. 
9. Roast 18 to 20 minutes, or until the chicken is done and the vegetables are tender. 
10. Drizzle the chicken and vegetables with the vinaigrette and sprinkle with dill. 

Recipe by EatingWell Test Kitchen.

Tuna salad

Active: 10 minutes; Total: 10 minutes; Yield: 3 cups

Tuna packed in water; drained	20 ounces
Mayonnaise	1 cup
Celery, finely chopped	1/3 cup
Onion, red, minced	2 tablespoons
Pickle relish, sweet	2 tablespoons
Lemon juice	1 tablespoon
Garlic, minced	1 clove
Salt
Pepper, freshly ground

1. In a medium bowl, combine the tuna, mayonnaise, celery, onion, relish, juice, and garlic. 
2. Season to taste; serve immediately or chill until serving. 

Recipe from Culinary Hill by Meggan Hill.

Super crispy fried chicken sandwich

Active: 30 minutes; Total: 2 hours 30 minutes; Makes 12 sandwiches

Pickles, dill chips; ½ cup brine reserved, about 60 pickle chips reserved	32 ounces
Salt, kosher	1 tablespoon + 1 tablespoon
Paprika	2 teaspoons
Pepper, freshly ground	1 teaspoon + 1 tablespoon +
Cayenne	½ teaspoon +
Garlic powder	½ teaspoon
Onion powder	½ teaspoon
Chicken thighs, boneless, skinless	12
Buttermilk or well-stirred whole milk yogurt	1 cup
Water	½ cup
Egg	1 large
Flour, all-purpose	4 cups
Cornstarch	¼ cup
Oil, peanut
Mayonnaise	1 cup
Hamburger buns	12
Lettuce, shredded	6 cups
Tomatoes, ripe, sliced	12

1. Stir together the pickle brine, 1-tablespoon salt, paprika, 1-teaspoon pepper, cayenne, garlic powder, and onion powder in a small bowl. 
2. Place chicken thighs in a gallon-sized ziplock plastic bag; pour in the brine mixture. 
3. Seal the bag, and massage until the chicken is evenly coated. 
4. Place in the refrigerator; let marinate at least 2 hours, up to 8 hours or overnight. 
5. Whisk together the buttermilk, water, and egg in a large bowl. 
6. Remove the chicken from the brine; discard the brine. 
7. Add the chicken to the buttermilk mixture. 
8. Whisk together the flour, cornstarch, 1-tablespoon salt, and 1-tablespoon pepper in a shallow dish; set aside. 
9. Preheat your oven to 200°F. 
10. Pour oil to a depth of ½ inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F. 
11. Working in batches, remove three or four chicken thighs from the buttermilk mixture, and place in the flour mixture, pressing to adhere. 
12. Lift from the flour mixture, and gently shake off excess. 
13. Carefully place the chicken in hot oil, taking care not to overcrowd the skillet. 
14. Cook, adjusting heat as needed to maintain oil temperature of 350°F, and turning every 1 to 2 minutes using tongs, until a thermometer inserted in the thickest portion of thigh registers 165°F, and the breading is golden browned and very crispy, 6 to 8 minutes per batch. 
15. Remove the chicken from the skillet, and place on a wire rack set inside a rimmed baking sheet. 
16. Place in preheated oven to keep warm while repeating the frying process with the remaining chicken. 
17. Spread 1 heaping tablespoon of mayonnaise onto the cut sides of each bun. 
18. Arrange five to six pickles on each bun bottom; top with one chicken thigh, ½-cup lettuce, and a tomato slice. 
19. Cover with top bun; serve immediately. 

Recipe from Food&Wine Magazine, August 2020

Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Blue cheese dressing

Blue cheese	2 ½ ounces
Buttermilk	3 tablespoons
Sour cream	3 tablespoons
Mayonnaise	2 tablespoons
Vinegar, white wine	2 teaspoons
Sugar	¼ teaspoon
Garlic powder	1/8 teaspoon
Pepper, freshly ground
Salt

1. Whisk the blue cheese and buttermilk together until it resembles cottage cheese.
2. Whisk in the sour cream, mayonnaise, vinegar, sugar, garlic powder, pepper, and salt.
3. Refrigerate until ready to serve.