FIRST Preheat oven to 350°F.  In a large bowl, combine quinoa, oats, peanut butter, honey, coconut, and salt.  Fold in chocolate chips.

LAST  Line a cookie sheet with parchment paper.  Roll one tablespoon of dough into hands to form a ball.  Press onto baking sheet to slightly flattened.  Arrange cookies 2″ apart.  Bake for 20 minutes or until they begin to lightly brown.

FIRST  In a medium stock pot bring stock to a boil.  Add quinoa and a dash of salt, reduce heat to light simmer, cover and cook for about 15 minutes or until all liquid is absorbed.  Fluff with fork and transfer to a large bowl to cool.

LAST  Once quinoa has cooled, add lemon juice, zest, oil, and toss to coat.  Stir in strawberries, edamame, feta, and mint.  Season with salt and pepper and serve room temperature or chill.

FIRST  In a medium bowl, mash avocado with the back of a fork, leaving some chunks.  Stir in lime juice, cilantro, salt, and pepper; set aside.

LAST  Generously spread avocado mixture onto each crostini and top with strawberries.  Drizzle with additional lime juice and garnish with cilantro.

• 2 tablespoons apple cider vinegar
• 2 tablespoon molasses (not blackstrap)
• 1 teaspoon coarse ground mustard
• 1 small shallot, finely diced
• 2 tablespoons olive oil
• 2 tablespoons vegetable stock
• Pecans:

• ½ tablespoon butter
• 1/8 teaspoon cinnamon
• 1/8 teaspoon red pepper flakes
• pinch of allspice
• 1 tablespoon sugar
• ½ cup pecan halves

FIRST Using a sharp knife, cut away think center stems of kale leaves and discard stems.  Stack several leaves, tightly roll into a cigar shape, and slice into thin ribbons.  Repeat until all leaves are thinly sliced.

NEXT In a small bowl, combine molasses, vinegar, mustard, shallots, oil, and stock and season with salt and pepper.  Toss dressing with kale, apple, and cheese and let sit at room temperature for one hour.

LAST Heat butter in a small skillet over medium-low heat.  Stir in cinnamon, allspice, pepper, sugar, and pecans.  Toast pecans for 2-3 minutes, stirring until sugar has melted and pecans are lightly toasted.  Spread on wax paper to cool.  Toss pecans with salad and serve.

FIRST Preheat oven to 500°F.  Rinse chicken with water, pat dry, and rub with ½ teaspoon kosher salt.  Butterfly chicken by removing the backbone with kitchen scissors and set aside.

NEXT Place carrots, potatoes, and onion inside a 12-inch cast-iron skillet or glass baking dish (coat with cooking spray if using glass).  Lay chicken on top of vegetables, breast side up, tucking wing tips.  Combine sauce ingredients and pour over top of chicken.

LAST Place skillet on middle rack of oven and roast for 15 minutes.  Reduce temperature for 400°F and continue cooking for an additional 15 to 20 minutes or until a meat thermometer registers 165°F in the thickest part of breast.  Let meat rest for 15 minutes before cutting.

FIRST In a small bowl, combine tarragon, garlic, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and one teaspoon of oil.  Rub mixture under skin of chicken breasts and thighs.

NEXT Rub remaining oil on outside of skin and lightly season with salt and pepper.  Transfer chicken to a cast iron skillet or large, oven-proof sauté pan.  Place radishes around chicken and let rest at room temperature while oven is heating to 500°F.

LAST Roast chicken on middle rack of oven for about 30 minutes or until meat thermometer registers 165°F when inserted in thickest part of breast.  Let chicken rest for 15 minutes before carving.

Click here to view a quick video on how to butterfly a chicken from Fine Cooking Magazine.

FIRST In a medium saucepan, bring 2 cups water, quinoa, and ½ teaspoon salt to a boil.  Add cranberries, cover, and reduce heat to low.  Simmer until quinoa is tender and most of the water is absorbed, about 15 minutes.

NEXT In a small bowl whisk together vinegar and oil, season to taste with salt and pepper, and set aside.

LAST Toss quinoa, oranges, avocado, feta, mint, and pistachios in a large bowl.  Drizzle with dressing and toss to coat.  Serve cold or room temperature.

*If blood oranges are not available, 2 navel oranges or 1 grapefruit may be easily substituted.

• 2 cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
• 12 tablespoons unsalted butter, chilled and cut into 1-inch cubes
• 3 tablespoons ice water (or more)

Pie

• ½ cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 eggs, lightly beaten
• ½ cup flour
• 1/8 teaspoon salt
• 2 tablespoons bourbon
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
• Whipped cream or ice cream to serve

FIRST In a food processor fitted with blade attachment, blend flour, sugar, and salt (if working by hand, use a pastry blender). Add butter and pulse until mixture resembles coarse meal. Add water, one tablespoon at a time, and process until large clumps form. Add additional water if dough appears too dry. Gather dough into a ball, roll into a ¾-inch disk, and chill for 30 minutes. Dough can be frozen for up to 3 months.

NEXT Roll dough on floured surface into a round large enough to fit into a 9-inch pie dish, with additional for overhang. Fold overhang under and crimp edges. Using a fork, lightly prick bottom of crust and bake for 15 to 20 minutes until crust begins to brown. Halfway through cooking, pierce crust with fork again to prevent bubbling (or bake with pie weights).  Let cool.

LAST Preheat oven to 350°F. Using a mixer, cream butter and sugar together. Add eggs, flour, salt, and bourbon. Fold in pecans and chocolate chips, pour in pie shell, and bake for 35 minutes, until center is set. Serve with whipped cream or ice cream.

FIRST  Place quinoa in a fine mesh strainer and rinse for 10 seconds and drain.  Bring 1 cup water to a boil in a medium saucepan; add quinoa and ½ teaspoon salt.  Cover, reduce heat, and simmer for 12 minutes.  Remove from heat and let stand for 10 minutes.

NEXT  While quinoa is cooking, combine lemon juice and zest, shallot, oil, and sugar in a small bowl.

LAST Fluff quinoa with a fork and transfer to a large mixing bowl.  Drizzle with dressing and toss with feta, cherries, mint, and pecans.  Season to taste with salt and pepper.  Chill before serving if desired.

FIRST Preheat oven to 450°F.  Toss beans with oil, vinegar, thyme, and salt. Spread evenly onto baking sheet and roast for 10 minutes, tossing occasionally.

LAST Add tomatoes and continue cooking an additional 5 minutes until beans are tender and beginning to brown.  Season to taste with freshly cracked pepper and salt.