Eye for a Recipe

This recipe from Half Baked Harvest cooks in minutes, once you have assembled all your ingredients. Make the sauce, then add beef and peppers. Add seasoning and cooked noodles. Add the fresh herbs and green onions and serve topped with more green onions, sesame seeds, lime juice and nuts. Cook’s note: I cooked the noodles in boiling water until tender. I did not use lemongrass paste or sesame seeds. I had some asparagus, so cooked it along with the peppers. I used chopped fresh ginger instead of pickled ginger and cashews instead of peanuts.

Avoiding Additives and Preservatives

I used tamari, Nature Value sriracha, Cock brand fish sauce, Marukan rice vinegar, Lee Kum Kee sesame oil and butter that contained only cream, with no colour added. Check the dried spices, sesame seeds and nuts to make sure they don’t contain additives.

Assemble all your ingredients before starting to cook

Thai basil beef noodles

Ingredients:

6 ounces (170 g) pad thai/wide rice noodles

1/3 cup (82 ml) tamari or soy sauce

¼ cup (60 ml) Thai chili sauce

2 tablespoons (30 ml) fish sauce

2 tablespoons(30 ml) rice vinegar

1 tablespoon (15 ml) lemongrass paste (optional)

Black pepper and chili flakes

3 tablespoons (45 ml) sesame oil (or olive oil)

1 pound (454 g) flank steak, thinly sliced

2 bell peppers, thinly sliced

2 tablespoons (30 ml) butter, sliced

1 shallot, sliced

4-6 cloves garlic, chopped

1 tablespoon (15 ml) chopped pickled ginger

½ cup (125 ml) chopped cilantro or Thai basil

4 green onions, chopped

¼ cup (60 ml) sesame seeds

1/3 cup (82 ml) roasted peanuts, chopped

Preparation:

Soak the rice noodles according to package directions, then drain.

To make the sauce. In a bowl, combine the tamari/soy sauce, Thai chili sauce, fish sauce, rice vinegar, lemongrass, black pepper, and chili flakes.

Add the oil, beef, and bell peppers to a large skillet set over medium heat. Cook until the beef becomes crispy, about 5 minutes. Add 1 tablespoon (15 ml) butter, the shallot, 3 cloves garlic, ginger, and a pinch of chili flakes. Continue to cook the beef in the butter until the garlic begins to turn golden, 1-2 minutes.

Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Remove from the heat. Add the cilantro/basil, and green onions, and toss again.

Heat 1 tablespoon (15 ml) of butter, 1 clove of garlic, and the sesame seeds in a small skillet. Cook until toasted, 5 minutes.

Serve the noodles topped with green onions, peanuts, and garlicky sesame seeds. Add a squeeze of lime juice. Serves 4.

From Half Baked Harvest

This recipe from Half Baked Harvest is our new favourite way to prepare chicken wings.

Toss the wings in a dry spice rub, flour and oil and bake or broil along with some whole cloves of unpeeled garlic. Remove the garlic halfway through cooking the wings, peel and add the cooked garlic to a saucepan with hot sauce, butter, garlic powder, onion powder, salt, pepper and cayenne. Toss the cooked wings in Parmesan cheese, toss with the buffalo sauce and return to the oven for about 5 minutes before serving.

Bake or broil the wings

Make the sauce

Easy garlic Parmesan buffalo chicken wings

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. President’s Choice Authentic Louisiana Hot Sauce is additive free. Use butter that contains only cream, with no colour added. Genuine Parmesan cheese is additive free; it’s the real thing if the name is stamped on the rind.

Ingredients:

2 pounds (907 g) chicken wings or drumsticks

6-8 cloves garlic

4 tablespoons (60 ml) extra virgin olive oil, divided

½ cup (125 ml) grated Parmesan cheese

For the dry rub

1 tablespoon (15 ml) smoked paprika

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) garlic powder

Kosher salt and black pepper

¼ cup (60 ml) all-purpose flour

For the sauce

½ cup (125 ml) hot sauce

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) pepper

½ teaspoon (2.5 ml) garlic powder

½ teaspoon (2.5 ml) onion powder

6 tablespoons (90 ml) salted butter

½ teaspoon (2.5 ml) cayenne pepper

Preparation:

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or rub with oil.

On the sheet pan, toss together the chicken wings, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons (30 ml) olive oil, tossing to coat. Drop the garlic cloves around the chicken. Bake for 20 minutes then pull the garlic off the pan. Flip the wings, then return to the oven and bake another 15-20 minutes, until the chicken is crispy and cooked through.

Meanwhile, make the sauce. Remove the garlic skin and chop/mash the roasted cloves into a paste. In a saucepan set over medium heat, melt together the hot sauce, butter, salt, pepper, onion powder, garlic powder and cayenne. Stir until melted and combined. Remove from the heat and mix in the garlic.

Remove the chicken from the oven and toss with Parmesan. Then pour the buffalo sauce over the chicken and toss the chicken wings up in the sauce. Bake another 5 minutes, until the buffalo sauce is baked onto the chicken. Serves 6.

From Half Baked Harvest

This pasta salad from Half Baked Harvest would be great for a summer potluck. Cook bacon and corn and whip up the ranch dressing. Cook the pasta, drain and toss with dressing, cheese, lettuce, cherry tomatoes and corn. Add the avocado and bacon just before serving. Cook’s note: Instead of grilling the corn, I removed the kernels from the cob and cooked them in a little oil in a skillet until they were beginning to caramelize.

Avoiding Additives and Preservatives

Astro Balkan-style yogurt is additive free, as is Lea & Perrins Worcestershire. I used Hellman’s original mayonnaise and Free From bacon. Check the dried spices for colour and anti-caking agents and check the cheddar to make sure it does not contain colour.

BLT pasta salad

Ingredients:

Jalapeño ranch dressing

½ cup (125 ml) plain Greek yogurt or sour cream

1/3 cup (82.5 ml) mayonnaise

2 tablespoons (30 ml) buttermilk

1 cup (250 ml) fresh basil

½ cup (125 ml) fresh cilantro

¼ cup (60 ml) fresh chopped chives

1 jalapeño, seeded, if desired

2 teaspoons (10 ml) Worcestershire

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) onion powder

kosher salt and black pepper

Salad

1 pound (454 g) short cut pasta

1 cup (250 ml) cubed spicy cheddar cheese

1 head romaine lettuce, shredded

2 cups (500 ml) cherry tomatoes, halved

2 cups (500 ml) grilled corn (about 3 ears)

8 slices cooked bacon, crumbled

1 avocado, diced

Preparation:

To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.

Serve warm or cold. The salad will develop more flavour as it sits. If serving later, add the bacon and avocado just before serving. Serves 6.

From Half Baked Harvest

This delicious summer salad from Half Baked Harvest combines grilled chicken with pasta, mozzarella, tomatoes, herbs and avocado—all dressed in a balsamic dressing. Make the salad dressing and use about a third to marinate the chicken. Grill the chicken and cook the pasta. Combine all the ingredients and serve warm or cold. I used chicken breasts instead of tenders.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites and pure honey. Tre Stella mozzarella balls are additive-free.

Grill the marinated chicken

Caprese chicken pasta salad

Ingredients:

Balsamic dressing

2/3 cup (165 ml) extra virgin olive oil

1/3 cup (82 ml) balsamic vinegar

3 tablespoons (45 ml) honey

1 shallot, chopped

3 cloves garlic, chopped

2 tablespoons (30 ml) chopped fresh oregano

2 tablespoons (30 ml) chopped fresh basil

Kosher salt, black pepper, and red pepper flakes

Salad

1 pound (454 g) boneless skinless chicken tenders

1 pound (454 g) short cut pasta

2 cups (500 ml) mozzarella balls (use marinated, if you can find)

2 cups (250 ml) cherry tomatoes, halved

1 cup (250 ml) fresh basil leaves, torn

1 avocado, diced

Preparation:

To make the dressing combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavour as it sits. Serves 8.

From Half Baked Harvest

This stuffed shell pasta dish from Half Baked Harvest’s Super Simple cookbook is hands-down one of the best baked pasta dishes I’ve ever eaten. Make a rich sauce with sausage, tomatoes, red pepper, spices and chopped spinach. Meanwhile, cook the pasta shells until al dente. Combine ricotta and Gouda cheeses with basil and spoon or pipe the mixture into the cooked pasta shells. Arrange the stuffed shells on top of the sauce, top with mozzarella and bake for about 30 minutes. Top with fresh basil and serve. Cook’s notes: I had some cooked pasta shells left over. I spooned the cheese filling into the shells instead of piping. Be sure to squeeze as much water as you can from the thawed chopped spinach. I used pizza mozzarella instead of fresh and it worked well.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Unico tomatoes, Tre Stelle ricotta, No Name pizza mozzarella and No Name frozen chopped spinach. Check the spices to make sure they don’t contain colour or anti-caking agents and look for Gouda with no artificial ingredients or colour added.

Brown the sausage, add the tomatoes, bell pepper and spices and simmer for 15 minutes. Then add the spinach.

Combine the ricotta, Gouda and basil

Place the cheese-stuffed shell on top of the sauce

Top with mozzarella and bake. Garnish with basil.

Spinach and three-cheese stuffed shells

Ingredients:

2 tbsp (30 ml) extra virgin olive oil

1 lb (454 g) ground spicy Italian sausage

2 28-oz (796 ml) cans crushed tomatoes

1 red bell pepper, seeded and sliced

2 tsp (10 ml) dried oregano

½ tsp (2.5 ml) crushed red pepper flakes (plus more as needed)

1 8-oz (227 g) bag frozen chopped spinach, thawed and squeezed dry

1 1-lb (454 g) box dried jumbo pasta shells

16 oz (454 g) whole milk ricotta cheese

2 cups (500 ml) shredded Gouda cheese

1 cup (250 ml) fresh basil leaves, chopped (plus more for serving)

8 oz (227 g) fresh mozzarella cheese, torn

Kosher salt and freshly ground pepper

Preparation:

Preheat the oven to 350 degrees F (177 degrees C).

Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes.

Reduce heat to low and add the crushed tomatoes, bell pepper, oregano, red pepper flakes and a pinch each of salt and pepper. Simmer until the sauce thickens slightly, 10 to 15 minutes. Stir in the spinach. Taste and add more salt, pepper, and red pepper flakes.

Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the shells and cook according to package directions until al dente. Drain well.

In a medium bowl, combine the ricotta, Gouda, and basil. Transfer the mix to a large zip-top bag. Push the mixture into one corner of the bag, squeeze the air out of the top, and snip about ½ inch (1.25-cm) off that corner.

Working with one at a time, pipe about 1 tablespoon (15 ml) of the cheese mixture into each shell (or just spoon the filling into the shells), then place them in the skillet. Sprinkle the shells evenly with mozzarella.

Transfer the skillet to the oven and bake until the cheese has melted and is lightly browning on top, 25 to 30 minutes. Let cool for 5 minutes, then top with fresh basil to serve. Store any leftovers refrigerated in an airtight container for up to three days. Serves 6 to 8.

From Super Simple by Half Baked Harvest’s Tieghan Gerard

If you are trying to eat less meat, try these tacos from Half Baked Harvest’s Super Simple cookbook. Cook onion, cauliflower, garlic and peppers, add soy sauce, then remove from heat and add cilantro. Fry the halloumi until it is golden brown, then remove from heat and add sesame seeds. Put the cauliflower mixture in tacos and top with the halloumi, avocado and a yogurt-cilantro sauce. Cook’s note: I used banana peppers instead of poblanos.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. Look for yogurt, halloumi and tortillas without additives or colour. Use freshly squeezed lime juice.

These vegetarian tacos contain cauliflower, peppers, onion, halloumi and cilantro

Cook onion, peppers and cauliflower and stir in cilantro

Cook the halloumi until golden brown

Make the yogurt-cilantro sauce

Spicy poblano tacos with fried sesame halloumi

Ingredients:

Taco filling

3 tbsp (45 ml) extra-virgin olive oil

1 medium yellow onion, diced

3 cups (750 ml) roughly chopped cauliflower

3 poblano peppers, sliced

2 garlic cloves, minced or grated

1 jalapeno pepper, seeded and chopped

3 tbsp (45 ml) low-sodium soy sauce or tamari

¼ cup (60 ml) fresh cilantro, chopped

8 oz (226 g) cubed halloumi cheese

1 tbsp (15 ml) sesame seeds

8 small flour or corn tortillas, warmed for serving

1 avocado, sliced

Yogurt sauce

1 cup (250 ml) full-fat plain Greek yogurt

1 cup (250 ml) fresh cilantro

1 jalapeno pepper, seeded and sliced (optional)

Juice of 1 lime

Kosher salt

Preparation:

Filling

In a large skillet, heat 2 tablespoons (30 ml) of the olive oil over medium heat. When the oil shimmers, add the onion and cook, stirring often, until soft, about 5 minutes. Stir in the cauliflower and poblano peppers and cook until the cauliflower starts to brown, 5 to 10 minutes more. Add the garlic and jalapeno and cook until fragrant, about 1 minute more. Add the soy sauce or tamari and cook, stirring, until the sauce coats the vegetables, about 2 minutes more. Remove the skillet from the heat and stir in the chopped cilantro.

In a small skillet, heat the remaining tablespoon (15 ml) of olive oil over medium heat. When the oil shimmers, add the halloumi and cook without moving it until golden, about 2 minutes per side, 4 to 5 minutes total. Remove the skillet from the heat and stir in the sesame seeds.

Sauce

In a blender or food processor, combine the yogurt, cilantro, jalapeno (if using), lime juice and a large pinch of salt. Pulse until completely smooth, about 1 minute. Taste and add more salt as needed.

To serve

Add the filling to the tortillas and top with the halloumi, avocado and yogurt sauce. Serves 4

From Half Baked Harvest’s Super Simple cookbook

I love pasta salads and this one from Half Baked Harvest is full of my favourite ingredients: fresh herbs, Parmesan cheese, pine nuts, roasted red peppers, artichoke hearts, sun-dried tomatoes, deli meat, fresh mozzarella and arugula. This salad, which can be made ahead, is bursting with flavour and would make a great lunch or light dinner. Cook’s note:  I used prosciutto instead of salami.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, Unico artichoke hearts, Unico roasted red peppers and Savor sun-dried tomatoes. All are additive-free. Genuine prosciutto and Parmesan are additive-free—look for the cheese’s name stamped on the rind. Check the pine nuts to make sure they don’t contain preservatives. Tre Stelle fresh mozzarella is additive- and colour-free.

Toss warm pasta with dressing and basil

Add remaining ingredients and top with arugula and basil

Antipasto pasta salad with herby Parmesan vinaigrette

Ingredients:

1 pound (454 g) short cut pasta

1/3 cup (82 ml) extra virgin olive oil

¼ cup (60 ml) champagne or red wine vinegar

1 small shallot, grated

1 tablespoon (15 ml) fresh thyme leaves

Zest of 1 lemon

¼ cup (60 ml) grated parmesan cheese

2 tablespoons (30 ml) toasted pine nuts, finely chopped (optional)

1 pinch crushed red pepper flakes

Kosher salt and black pepper

2 cups (500 ml) fresh basil leaves, roughly chopped

2 roasted red bell peppers, sliced

1 jar (14-ounce/396 g) marinated artichoke hearts, drained

½ cup (125 ml) oil packed sun-dried tomatoes oil, drained and chopped

4 ounces (113 g) spicy salami, thinly sliced

8 ounces (226 g) fresh mozzarella or buffalo mozzarella, torn

1-2 cups (250-500 ml) baby arugula

Preparation:

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.

Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm or cooled and kept in the fridge for up to 2-3 days.

To serve, bring the pasta to room temperature. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Serves 6.

From Half Baked Harvest

This recipe from Half Baked Harvest combines grilled salmon with a hearty salad of orzo, chickpeas, red pepper, tomato, olives, cucumber, avocado, herbs and lemon-infused feta cheese. Healthy, colourful and delicious.

Avoiding Additives and Preservatives

Look for a balsamic vinegar with no sulphites added, such as La Bonissima brand. Make sure your dried spices don’t contain colour or anti-caking agents. Tre Stelle feta is additive-free. Roast your own pepper or look for jarred roasted peppers with no additives, such as Pilaros brand. Unico or Blue Menu chickpeas are additive-free. I used President’s Choice garlic-stuffed olives, which contain no preservatives.

Season the salmon before grilling

Serve the grilled salmon with a chickpea and orzo salad

Ingredients:

4 (5-6 ounce/140-170 g) salmon fillets

1 tablespoon (15 ml) balsamic vinegar

2 teaspoons (10 ml) smoked paprika

2 tablespoons (30 ml) chopped fresh oregano (or 1 tablespoon/15 ml dried oregano)

1 shallot, chopped

4 cloves garlic, minced or grated

Red pepper flakes, kosher salt, and black pepper

6 tablespoons (90 ml) extra virgin olive oil

1-2 lemons, sliced and seeds removed – use to your taste

8 ounces (226 g) feta cheese, crumbled

½ cup (125 ml) fresh basil, dill, and or mint, chopped

Orzo salad

3 cups (750 ml) cooked orzo

1/3 cup (82 ml) extra virgin olive oil

1 cup (250 ml) fresh basil, dill, and or chives, chopped

1 roasted red pepper, chopped

1 (14 ounce/396 g) can chickpeas drained

2 cups (500 ml) cherry tomatoes, halved

½ cup (125 ml) green olives

½ cup (125 ml) cucumber

1 avocado, diced

Preparation:

Place the salmon in a 9×13 inch (22×33 cm) baking dish. Add 3 tablespoons (45 ml) olive oil, the balsamic vinegar, paprika, oregano, shallot, garlic, and a pinch each of crushed red pepper, salt, and pepper. Rub the seasonings and oil evenly into flesh. Toss the lemon slices into the oil.

To make the salad. Add the orzo, olive oil, juice of 1 lemon, herbs, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the chickpeas, red peppers, tomatoes, olives, and avocado, toss to combine.

Heat your grill, grill pan, or skillet to medium high heat. Place the salmon on the grill, skin side down. Add the lemon slices. Cover and cook until skin is lightly charred, 4-5 minutes, flip the salmon and lemons, grill another 3-4 minutes until opaque. Remove everything from the grill.

Finely chop the lemon slices and mix them with the herbs, crumbled feta, and 3 tablespoons (45 ml) olive oil. Add a couple of spoonfuls of the feta to the orzo salad.

Divide the salad between plates. Add the salmon and sprinkle with lemon feta. Top with lots of fresh herbs, and an extra squeeze of lemon, if desired. Serves 4.

From Half Baked Harvest

This chicken dish from Half Baked Harvest tops pan-fried chicken cutlets with a thyme-infused butter sauce, sautéed cherry tomatoes, garlic, mozzarella and basil. Tasty, quick and seasonal.

Avoiding Additives and Preservatives

Use butter that contains only cream, with no colour added. Make sure your hot pepper flakes do not contain colour or anti-caking agents. I used Tre Stelle bocconcini, which is additive-free. Use freshly squeezed lemon juice.

Sauté the tomatoes, garlic and thyme

Pan fry the chicken

Return tomato mixture to pan, add cheese and broil for a minute or two

Florentine butter chicken with burst cherry tomatoes

Ingredients:

1 large egg, beaten

¼ cup (60 ml) all-purpose flour

4 boneless skinless chicken breast cutlets (about ¾-inch/1.9-cm thick)

Kosher salt and pepper

10 tablespoons (150 ml) cold salted butter, cubed

4 tablespoons (60 ml) extra virgin olive oil

2 ½ cups (625 ml) cherry tomatoes

4 cloves garlic, smashed

2 tablespoons (30 ml) fresh chopped thyme

1 pinch crushed red pepper flakes

4 ounces (113 g) buffalo or regular mozzarella, torn

3 tablespoons (45 ml) fresh lemon juice

½ cup (125 ml) fresh basil, torn

Preparation:

Place the egg and flour in separate shallow bowls.

Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.

In an oven-safe skillet set over medium heat, add 2 tablespoons (30 ml) olive oil. When the oil shimmers, add the tomatoes, garlic, 1 tablespoon (15 ml) thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook until the tomatoes begin to pop, about 4-5 minutes. Turn off the heat and transfer the tomatoes to a plate.

In the same skillet, melt together 4 tablespoons (60 ml) butter and 2 tablespoons (30 ml) olive oil. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Flip the chicken and add 6 tablespoons (90 ml) butter and 1 tablespoon (15 ml) thyme, swirling the butter around the chicken. Cook, basting the chicken in butter until the chicken is cooked and golden brown, about 4 to 5 minutes. Meanwhile, preheat the broiler.

Remove from the heat, add the mozzarella around the chicken. Spoon the tomatoes and lemon juice over top. Transfer to the oven, broil 1 minute, until the cheese is melted. Serve topped with lots of fresh basil. Serves 4.

From Half Baked Harvest

Honey, mustard, pretzels, avocado, Parmesan and bacon—what’s not to like about this chicken salad from Half Baked Harvest? Dredge chicken tenders in egg and coat with crushed pretzels and spices. While the chicken is baking, combine the greens, tomatoes, Parmesan, avocado and cooked bacon and make the honey-mustard dressing. Add the cooked chicken to the salad and top with the dressing.

Avoiding Additives and Preservatives

Look for pretzels without artificial ingredients and check the dried spices for colour and anti-caking agents. Use bacon preserved with celery salt instead of nitrites. Genuine Parmesan cheese (look for the name stamped on the rind) contains no additives or preservatives. I used President’s Choice Old-Fashioned Dijon mustard and omitted the tahini.

Dredge the chicken in egg and coat with crushed pretzels and spices

Add the cooked chicken to the salad and top with dressing

Ingredients:

Chicken and salad

2 eggs beaten

1 pound (454 g) boneless chicken tenders

1 cup (250 ml) finely crushed salted pretzel twists

1 teaspoon (5 ml) chili powder

½ teaspoon (2.5 ml) garlic powder

½ teaspoon (2.5 ml) onion powder

½ teaspoon (2.5 ml) smoked paprika

¼ -½ teaspoon (1.75 – 2.5 ml)cayenne pepper

kosher salt and black pepper

Extra virgin olive oil, for brushing

6 cups (1.5 L) mixed greens

1 cup (250 ml) cherry tomatoes, halved

½ cup (125 ml) shaved Parmesan

1-2 avocados, diced

4 slices cooked thick cut bacon, crumbled

Honey-mustard dressing

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) honey

juice of 1 lemon

3 tablespoons (45 ml) Dijon mustard

2 tablespoons (30 ml) tahini

2 tablespoons (30 ml) apple cider vinegar

½ teaspoon (2.5 ml) cayenne pepper

Preparation:

Preheat the oven to 425° F (218° C). Line a baking sheet with parchment.

In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.

Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.

To make the salad, Combine the greens, tomatoes, parmesan, avocados, and bacon in a salad bowl.

To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

Toss the chicken in with the salad. Add a little of the dressing. Serves 4.

Half Baked Harvest