• 2-3 large chicken breasts
• 3 orange or red bell peppers
• 8oz Israeli couscous
• 1/2lb of cramini mushrooms
• 2 tablespoons cinnamon
• 1 tablespoon of cumin
• 1 tablespoon corriander
• 1/2 clove of garlic
• 1 tablespoon of dried thyme
• 1 tablespoon of paprika
• 2-3 mandarin oranages
• A few pinches of koshar salt
• fresh cracked pepper
• 1 bunch of chopped cilantro
• Zest of 1 lemon
• 1/3rd stick of butter

Cut peppers in half on roast on your outdoor grill or in the oven at 450-degrees for approx 15minutes.

In a medium sauce pan, heat 2 tablespoons of olive oil on medium-high heat – add the couscous, cinnamon, corriander and cumin. and allow to gently brown for 2 minute – then add 1.5 cups of water and let simmer for approx. 12 minutes. Once it’s al dente, mix in the sauteed mushrooms, garlic and lemon zest.

Season each chicken breast with salt, pepper, paprika and thyme. In a large fry-pan, sear the chicken for 4 minutes then flip over, sprinkle-in the oranges wedges around the pan and cover – allow to cook until it reaches an internal temperature of 160-degress. Pull chicken out, cover and let rest for 8 minutes.

Add the butter, chopped mushrooms and garlic into the fry-pan and cook until tender (approx. 5 minutes).

Sprinkle finished plate with fresh cilantro and add the orange-glaze drippings from the pan.

Wine pairings: Dry Riesling or a dry Gewurztraminer

By Carra Sallee via J. Bookwalter

• As many pablano chile’s as you’d like – split in half
• Olive Oil
• Feta Cheese
• Fresh cracked pepper
• Balsamic Vinegar

Slice each pepper into two and remove all seeds (the more seeds you leave in, the spicier it’ll be). Coat the outside of each pepper half with olive oil, sprinkle feta cheese into each pepper half and place on grill on medium-high heat. After removing, hit each one with fresh cracked pepper and a drizzle of balsamic vinegar.