Prepare the pizza dough first. Pour the warm milk into a large mixing bowl, add the sugar and sprinkle the yeast in a thin layer over the top. Allow the yeast to proof for 5 minutes, then whisk into the milk. Add the salt, olive oil and egg; whisk until smooth. Begin adding the flour gradually, whisking at first, then switching over to a spatula once a soft dough forms.

When dough begins to come together in a ball, turn it out onto a well-floured work surface. Knead the dough for 5 to 7 minutes, adding flour as needed, until a soft and elastic dough forms. Transfer the dough into a large mixing bowl coated with a tablespoon of olive oil. Cover the bowl with a clean kitchen towel and allow the dough to proof for about 1 hour, away from any cold air drafts.

Meanwhile, prepare all the toppings. For the tomato sauce, simple combine the sauce with a sprinkle of Italian dry herbs and salt.

Once dough has proofed, turn it out onto a floured work surface and knead again for a few minutes. Make either 1 large pizza, or divide the dough in half for 2 smaller flat-bread style pizzas. Grease a large pizza pan with olive oil. Roll the dough out into desired shape and transfer onto the pan. Pierce the dough with a fork all over.

Before adding toppings, drizzle the dough with olive oil, spreading it all over the surface; season with a bit of salt and pepper. Spread desired amount of tomato sauce over the top, then add slices of mozzarella cheese, basil pesto, parmesan cheese and sliced shallot.

Preheat oven to 425F; allow the pizza to proof meanwhile. Bake for 20 to 25 minutes, until the top is golden brown. Remove the pizza from oven and top with sliced prosciutto, capers, arugula and balsamic glaze.

For Pizza Dough

• 1 cup warm milk
• 1 tsp white granulated sugar
• 2 tsp dry active yeast
• 1 tsp salt
• 5 tbsp olive oil
• 1 large egg
• 2 1/2 to 2 3/4 cup all-purpose flour

For topping

• Olive oil, salt, black pepper
• 1 lb mozzarella cheese
• 2 cups grated parmesan cheese
• 1/2 cup basil pesta
• 2 shallots, sliced
• 10 slices prosciutto
• 10 cups arugula
• 2 tbsp capers; optional
• balsamic glaze1 cup tomato sauce
• Sprinkle of each: dried rosemary, thyme, basil, garlic powder, fennel seeds

Get a steamer situation ready for your broccoli and bring it to a boil. Pre-heat a wide pan for the chicken on medium-high heat and give it a thin coating of olive oil. Brown the chicken on both sides, taking care to not burn the fond on the bottom of the pan. It’s OK if you have to stop before the chicken is cooked inside.

At some point around here, start your broccoli steaming. Cook it until you can just pierce it with a fork. Toss it in melted butter and salt to taste, when you get a chance.

Take the chicken out of the pan and put in the onions. Try to get some color on the onions, but before the fond burns, pour in the chicken stock and scrape the bottom of the pan clean with a wooden spoon. Squeeze in 1-2 tablespoons each of honey and mustard. Mix a teaspoon of cornstarch with an equal amount of water and then pour that into the sauce. Cook until it’s thick, then taste. Add vinegar, salt, pepper and cayenne to taste.

Cook the sauce until the onions are about cooked to your liking. Return the chicken to the sauce, get it coated, and cook it (if it needs more time) until the internal temperature is 165 F / 74 C. Sprinkle the meant with toasted sesame seeds, serve next to the broccoli with extra onions and sauce spooned over.

• 2 chicken breasts (one full breast)
• 1/2 pound pearl onions
• 8 oz chicken stock
• 1 large broccoli crown
• honey
• mustard
• vinegar (white, white wine, white balsamic, or rice wine would be my first choices)
• salt
• pepper
• cayenne
• cornstarch
• olive oil
• toasted sesame seeds (you can toast them yourself in a dry pan until fragrant)

• 600 g shallots, peeled
• 4 tbsp olive oil
• 15 g butter
• 3 tbsp tomato puree diluted with 150 ml boiling water
• 3 tbsp balsamic vinegar
• 2 tbsp sugar
• 1 tbsp coarsely ground black pepper
• half a tsp of sea salt flakes

Instructions

1. Add the peeled shallots to a pot of boiling water. Bring back up to the boil and leave them for 1 minute before you strain.
2. Heat the butter and oil in a large frying pan until they’re sizzling and add the shallots. Stir until coated and cook until they are starting to brown.
3. Add the diluted tomato puree, balsamic vinegar, sugar, pepper and salt. Stir to combine, turn the heat down to low and allow cook for an hour uncovered.
4. Stir occasionally during this hour and add a little drop of water if the sauce is catching.
5. After an hour stir again and serve immediately or allow to cool before serving.

Ingredients

• 200 to 250 grams of small pickling or pearl onions
• 20 gram of unsalted butter
• About 1 table spoon of sugar
• Enough water to barely cover the onions

INGREDIENTS

• 1 bunch fresh kale
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 2 tablespoons sesame seeds
• 1/4 teaspoon salt
• a few drops toasted sesame oil (optional)

1. Wash the kale by rinsing or submerging in a bowl of water and swishing it around. Pull the leafy parts from the stems. Discard the stems. Tear the leaves into bite-sized pieces.
2. Heat the oil in a large skillet or wok over high heat for a minute.
3. Add the garlic and cook only about 15-20 seconds until it starts to smell fragrant. Add the sesame seeds and half the kale.
4. Sprinkle with half the salt and toss around a few minutes until kale starts to wilt. Add in remaining kale and continue to cook until it’s softened and reduced in volume by half. It should still be bright green.
5. Remove from heat and sprinkle with sesame oil. Serve hot or at room temperature.