What is couscous, do you ask? It's like dippin' dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients!  COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt Dressing: 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper Salad: 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. LIGHT AND FLUFFY CINNAMON ROLLS Active Time: 25 Minutes Start to Eat: 2.5 Hours (Including Rest Time) Makes: 8 Rolls INTRODUCTION Personally, I was never a fan of cinnamon rolls or buns growing up, they were always so dense and doughy with soo much frosting. So I decided to make my own! There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. Also, feel free to change up the flavors! I've added nutmeg, cardamom, cinnamon, pumpkin spice, etc. to the center and even sometimes to the dough itself. Get creative, it's your time to rise and SHINE! JUST ROLL WITH IT INGREDIENTS Dough: ¾ cup warm water 2 ¼ teaspoons (1 package) active dry yeast ¼ cup sugar 1 egg, room temperature ½ cup milk, room temperature 1 teaspoon vanilla extract 3 ½ cups all-purpose flour ½ teaspoon salt 2 tablespoons unsalted butter, room temperature 1 teaspoon vegetable oil Filling: ½ cup softened unsalted butter (plus more for the pan) 6 tablespoons sugar 3 tablespoons ground cinnamon Glaze: 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk pinch of salt (optional) INSTRUCTIONS In a small bowl, combine the water, yeast, and sugar. Whisk it all together then let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth up. (if it doesn’t froth up, throw it out and start over). Add the egg, milk, and vanilla, and whisk to blend. In a large bowl, with a hand mixer or stand mixer with dough attachment, combine the flour and salt. Add the yeast mixture and butter to the bowl, mix until well incorporated. When the dough pulls away clean from the bowl. (you may need to add up to 2 tablespoons more of flour to ensure the dough isn’t sticking to the bowl) remove the dough from the mixer and place it in an oiled bowl (oiled with a tablespoon of vegetable oil). Cover it with a kitchen towel or plastic wrap and place it in a warm place until doubled in size, 1 to 2 hours. (You can place the dough in the fridge at this point for up to 2 days). **If you don’t have a warm area, turn the oven on to 200°F, place the bowl in the oven with the oven door open a crack then turn the oven off. Roll out the dough in a long rectangle about ¾ of an inch thick (roughly 14 x 8). Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter. Roll up the dough starting at the long edge. Cut into even slices about 2-3 inches wide. Coat a muffin pan with butter or you can use muffin cups or parchment paper. Place 1 slice of cinnamon roll per muffin cup then let the dough rise (about 40 minutes). Preheat the oven to 350°F. Bake for about 18-25 minutes or until the tops are slightly browned, err on the side of underbaking - you want them to be fluffy, not dried out. While the rolls are baking, Let’s make the glaze! In a small bowl, whisk milk, powdered sugar, and vanilla until smooth. When the cinnamon rolls have cooled slightly, drizzle glaze over the tops. BON APPETIT! BACK TO SWEETS

I LOVE making these honestly all year long but they are perfect for holidays. The pink color stands out so much, it’s a crowd-pleaser and looks awesome in photos. Plus who doesn’t like eggs? Let alone sweet, tangy, salty, eggs. PINK PICKLED EGGS AND BEETS Active Time: 25 Minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets INTRODUCTION I LOVE making these honestly all year long but they are perfect for holidays. The pink color stands out so much, it’s a crowd pleaser and looks awesome in photos. Plus who doesn’t like eggs? Let alone sweet, tangy, salty, eggs. These are perfect for devlied eggs too! They look beautiful filled and swirled. Make them for Mother's day, Valentines day, Christmas, or just a cozy Sunday! WELL, PICKLE ME PINK INGREDIENTS 8 large eggs 1/2 yellow or vidalia onion, sliced 3 large red beets ¼ cup of sugar ½ cup cider vinegar ½ cup red wine vinegar 8 whole peppercorns ¼ teaspoon allspice (or 4 whole allspice berries) INSTRUCTIONS Let’s hard boil some eggs! Fill a medium saucepan with water (the water should be about an inch above the eggs once you put them in. Bring the water to a boil, then place the eggs into the boiling water. Boil the eggs for 8 minutes. Drain the water, fill the pot (with the eggs still in it) with cold water and set aside. I usually add ice to the water to ensure they stop cooking - it also helps the “easy-peel” part of the eggs! First, let’s roast the beets because these take the longest. Preheat your oven to 400°F. I usually wear gloves when preparing or cutting beets because they stain your hands. So...cut off the greens of the beets and cut off the long tip of the beet as well. Scrub the beets in cold water until all of the dirt is gone (this is very important because you are going to use the juice from the beets and you don’t want to find any dirt in the juice). Place the beets in a small baking pan and add water to about ⅓ of the height of the beets. Cover with foil. Bake for approximately 45 minutes or until fork tender. In a medium saucepan, combine the beet liquid, sugar, vinegars, peppercorns and allspice. Bring to a boil, stirring until the sugar dissolves; remove from heat. Let it cool slightly. Meanwhile, peel the eggs and place them in a large container (this is where everything will “pickle” in the fridge overnight). Place the sliced onion into the container. Next, cut the beets into 1 inch chunks (or however big you want them) and place them in the container with the eggs and onions. Next, pour the liquid over the eggs, beets and onions. The liquid should cover everything. If it doesn’t, it’s okay to add some water. Cover the container, and place in the fridge! I like to stir it up every 8 hours or so to make sure everything is getting evenly pickled. Beware of splashing because again, this will stain. You can prepare these 48 in advance and they last for 7 days in an airtight container in the fridge. Well ready to eat, serve them whole or cut them in half lengthwise to really make the pink and yellow contrasting yoke shine! BON APPETIT! BACK TO SALTY

Blueberry tarts and pies are some of my favorite spring and summer desserts. Cool, tangy, and refreshing lemony blueberry tart comes together quick and easy! Blueberry Tart Active Time: 35 Minutes Start to Eat: 3 Hours (Including Chill Time) Serves: 8-10 INTRODUCTION Blueberry tarts and pies are some of my favorite spring and summer desserts. Cool, tangy, and refreshing lemony blueberry tart comes together quick and easy! The simple bright berry filling sits in a flaky buttery crust. This is a perfect recipe for spring and summer celebrations like Easter, Mother's Day, Memorial Day, and 4th of July! Tart Crust from Silver Palette : Sweet, Buttery Tart Crust. DON'T GO BREAKING MY TART INGREDIENTS Crust (from Silver Palate Cookbook): 1 ⅔ cups all-purpose flour ¼ cup granulated sugar ½ teaspoon salt 10 tablespoons (1 ¼ sticks) unsalted butter, chilled 2 egg yolks 1 teaspoon vanilla extract 2 teaspoons cold water Filling: 5 cups of fresh blueberries ¼ cup plus 2 tbsp water 2 tablespoons cornstarch 2 teaspoons grated lemon zest 3 tablespoons lemon juice ½ cup sugar Pinch of salt INSTRUCTIONS Sift flour, sugar, and salt in a food processor or mixing bowl if using your hands or a pastry blender. Cut the chilled butter into pieces and add to the food processor. Pulse the processor until the mixture resembles a coarse meal. Mix the egg yolks, vanilla, and water together in a small bowl, then add to the flour mixture. Pulse until JUST combined. Dump the dough on a lightly floured surface, knead the dough, then form into a ball. Wrap the dough in plastic wrap and chill for 2-3 hours. Preheat the oven to 425° F. Place chilled dough on a lightly floured surface and, using a rolling pin, roll into a large circle (big enough to line your removable-bottom tart pan). Place the dough in the pan and form to the edges. Line the dough with foil or parchment paper, and fill with weights or beans. Bake for 8 minutes, remove the foil and weights. Prick the dough with a fork in several places. Bake for 4 minutes more. Remove from the oven, set aside to cool. For the filling: In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally until berries begin to break down, 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons of water; stir into the simmering. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in the remaining 3 1/2 cups of fresh berries. Immediately pour the hot berry mixture into the cooled tart shell, and smooth with a spatula. Bake the tart at 425°F for 10 minutes. Remove, let cool. This is also delicious cold! BON APPETIT! BACK TO SWEETS

A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. BON APPETIT! BACK TO SWEETS

Spicy dry rub wings that come out moist and flavorful every time. These are seriously foolproof and are so quick and easy, they are perfect for hosting a game, an appetizer for game night, or for a full meal! SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 wings, 6 wings per serving so 8 servings! (or 2 servings for us) INTRODUCTION Spicy dry rub wings that come out moist and flavorful every time. These are seriously foolproof and are so quick and easy, they are perfect for hosting a game, an appetizer for game night or for a full meal! Don't be intimidated by the amount of ingredients, all of them will maximize your flavor but if you don't have a couple of them...not big deal - it'll still taste great! Just put that amount of spice that you're missing and add it onto your favorites spices. JUST WINGIN' IT INGREDIENTS 4 lbs wings 2 tablespoons vegetable or canola oil ½ tablespoon salt ½ tablespoon ancho chili powder ½ tablespoon smoked paprika ½ tablespoon paprika ½ tablespoon garlic powder ½ tablespoon onion powder 1 teaspoon cumin 1 teaspoon cayenne powder (or more for spice preference) ½ teaspoon dried mustard powder ½ teaspoon pepper ½ teaspoon oregano ½ teaspoon thyme *Optional: ½ teaspoon malt vinegar powder INSTRUCTIONS Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Top that with an oven-safe rack and spray it with nonstick spray. Set aside. In a small bowl, combine all of the spice ingredients (all ingredients minus the chicken and oil). In a large bowl, toss the wings in the oil. Add the rub to the wings and toss (or use your hands) to coat all of the wings. Add the wings to the baking sheet, they can be close together but shouldn’t be touching. Bake for 45 minutes, turning them over halfway through. Remove from the oven, garnish with some chive or scallion if you want, and serve immediately - but be careful, they are hot! BON APPETIT! ** They are great with a ranch or blue cheese dip! BON APPETIT! BACK TO SALTY

Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! brown Butter, honeycomb, chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 12 Cookies INTRODUCTION Ooey-Gooey Chocolate? Check! Crunchy, Sweet, sticky Honeycomb? Check! Nutty, earthy, buttery brown butter? Check! This cookie recipe might be my favorite to date. It's seriously amazing. It has the perfect texture with the perfect flavor combos! Plus, it's really easy to make, even the homemade honeycomb is easy! Or you can buy it or sub it for some toffee! HONEY, I'M COMB INGREDIENTS 1/2 cup unsalted butter, room temperature 1/4 cup salted butter, room temperature 1 cup light brown sugar, packed 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 teaspoon salt 1 1/4 cup all-purpose flour 1/2 cup bread flour 1/2 teaspoon baking soda 8 ounces bittersweet chocolate chips, roughly chopped 1/3 cup honeycomb, roughly chopped ( I used One Tin Bakes Easy recipe - it's also on @theboywhobakes Instagram) INSTRUCTIONS First, let's brown that butter! In a saucepan, heat both kinds of butter over medium heat, stirring consistenly until the butter begins to foam and you start to see little brown specks. Heat for another minute then take butter off the heat and allow to cool to room temperature. In your stand mixer with paddle attachment or in a large mixing bowl with hand mixer, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the flour mixture to the butter mixer and fold it in gently until almost combined. Then, fold in the chocolate and honeycomb pieces. Next, scoop your cookies into 12 even balls. I usually top them with some extra honeycomb if you have some leftover! Place them on a 1/4 baking sheet and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12 minutes or until the edges are golden brown, but the center is still gooey. Leave on the baking tray to cool for about 10 minutes before transferring to a cooling rack. You want these to cool almost completely before eating*. * You want these to cool almost completely before eating so that the honeycomb gets nice and hard and crispy again. If you don't wait long enough, the honeycomb will just be too melty and you'll miss out on that amazing texture. Another tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. CONFETTI SHORTBREAD COOKIES Active Time: 25 Minutes Start to Eat: 1 hour 45 minutes (Including Chill Time) Makes: 25 - 30 Cookies INTRODUCTION Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. Side note, if there is ever another egg shortage (crazy pandemic times)...these are eggless! WHATEVER SPRINKLES YOUR COOKIE INGREDIENTS Cookies: 3 ½ cups all-purpose flour, spooned and leveled ½ teaspoon salt 1 ½ cups (3 sticks) of unsalted butter, room temperature 1 cup minus 2 tablespoons sugar 1 teaspoon vanilla extract 1 cup rainbow sprinkles (or desired amount) Drizzle (Optional): 8 ounces white chocolate chips 1 tablespoon coconut oil (or butter) INSTRUCTIONS In a medium bowl, sift together the flour and salt, set aside. With an electric mixer or stand mixer with the paddle attachment, in a large bowl, mix together the butter and sugar until light and fluffy. Add the vanilla. Add the flour mixture at low speed. Before flour is entirely incorporated, add sprinkles. Once the dough starts to come together, dump it onto a lightly floured surface and shape it into 1 or 2 flat circles (roughly 1.5-2 inches thick. Wrap in plastic and chill for at least an hour. Preheat the oven to 350°F. Prep baking sheets with parchment paper or a silicone mat. Roll the dough out ½ inch thick. Using roughly a 2 ½ inch round cutter, cut out circles. Place circles on the prepared baking sheets 1 inch apart (they will not spread). If desired, use the ends of toothpicks for button indent design. Bake cookies for 18-22 minutes or until the edges just start to get golden brown. Allow to cool to room temperature. While cookies cool, place white chocolate and coconut oil in a microwave-safe bowl, heat in increments of 30 seconds, mixing between each turn, until completely melted and smooth. Using a spoon or whisk, sprinkle the glaze on the cookies. Allow the chocolate to harden then devour! BON APPETIT! BACK TO SWEETS

These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soupy meal, over a bed of rice with sauteed veggies, and so many more options. These are moist and flavored with bold Asian flavors. Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY

Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. CHICKEN Caesar Pasta Salad Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 INTRODUCTION Love that cheesy, creamy, crunchy caesar salad? Give it an upgrade and add some pasta! It makes for a heartier meal but you still get the salad. Win-win. Now, most of you are going to look at the anchovy ingredient and say "not for me". BUT DON'T! Anchovy is in 90% of the Caesar salads you already eat and it does not tasty fishy at all. It gives an amazingly salty and flavorful bite that, if you omit it, will lessen the tastiness of this dish. So please give it a try - you won't regret it! PLEASE ROMAINE CALM INGREDIENTS Chicken: 5-6 Chicken thighs, cubed 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Dressing: 1/2 cup of mayonnaise 2 teaspoons dijon mustard (I use Grey Poupon) Zest from one lemon (roughly 1 tablespoon) 2 tablespoons fresh lemon juice 3 teaspoons minced garlic 1 tablespoon finely chopped anchovies (I always do a heaping tablespoon) 1 teaspoon worcestershire sauce 1 teaspoon malt vinegar (other vinegars work too, red wine, white, rice) 1/2 teaspoon pepper 1/3 cup grated parmesan cheese, plus more for topping Pasta Salad: 12 ounces pasta, like bowties, rotini, or penne 2 large hearts of romaine lettuce INSTRUCTIONS First, let's make the dressing! Whisk in all the ingredients except for the parmesan cheese until well combined. Then add the parmesan cheese and mix well again. Set aside. Now, let's cook the pasta. Bring a large pot of salted water to boil and cook the pasta al dente (I usually cook it 3 minutes before the time on the box). Drain and put into a large serving bowl to cool completely to room temperature (at least 10 minutes). While the pasta is cooking, let's cook the chicken! Heat the olive oil over medium-high heat in a large skillet, add the chicken. Now add the salt, pepper, and garlic powder and toss to evenly cover the chicken. Cook completely, 5-8 minutes then add to the bowl with the pasta, also let cool to room temperature. Cut the romaine hearts into 1-inch pieces. Don't add the romaine until ready to serve (this avoids wilting the lettuce). If you plan to eat it right away, once the pasta and chicken have cooled, add in the romaine and dressing and toss to evenly coat each delicious piece. If you want to eat it later, put everything in the fridge separately, and when you are ready to serve it, add in the dressing and lettuce and toss to coat. (I personally love it cold!) And don't forget to top off with some more parmesan and freshly ground pepper! BON APPETIT! BACK TO SALTY