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Ensalada Esmeralda with Avocado Dressing

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

Brown Baggin' It

Episode | From: Easy Entertaining with Michael Chiarello

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!

Solo Pollo

Episode | From: Easy Entertaining with Michael Chiarello

All of your poultry questions will be answered today because we’re serving the best and easiest birds around. It starts with our Crushed Chicken and ends with our fluffy meringue eggs in a green custard nest. Gameplan Day Before Party: Coat bread cubes to make croutons for Pea Panzanella Mix and blanche pea dressing for Pea Panzanella, refrigerate for party Pull croutons for Pea Panzanella, set aside Morning of Party: Mix and puree pistachio custard for Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle Mix and poach meringue eggs for Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle 45 Minutes Before Party: Season and brown chicken for Chicken Ala Vendimia Mix pea dressing with coated croutons, pour into spring mold for Pea Panzanella Reduce sauce for Chicken Ala Vendimia At Party: Unmold Pea Panzanella, top with salad Add grapes to Chicken Ala Vendimia and serve Eat and Enjoy: Assemble and serve Meringue "Eggs" with Pistachio Custard and Chocolate Drizzle Eat and Enjoy Dessert.