4 Yukon Gold Potatoes (peeled and cut into large chunks) 1/2 cup Milk 1/2 cup Butter Salt and Pepper to taste 3 tablespoons chopped Parsley
For the Mashed Potatoes: Place potatoes in salted water and bring to a boil. Reduce heat to a simmer and cook until potatoes are soft. Strain the potatoes, and place in a stand mixer with the paddle attachment. Mash potatoes on low speed, adding milk and butter. Adjust seasoning with salt and pepper and once smooth, fold in parsley.
1/4 cup Olive Oil 3 cups chopped Green Cabbage 1/4 teaspoon Red Chili Flakes 1/2 cup Baby Carrots (cut in half) 1 cup Water Salt and Pepper to taste
For the Cabbage: In a sauté pan, heat oil and add the cabbage. Then, add all the other ingredients. Cook, covered for about 10 minutes until vegetables are soft. Season with salt and pepper.
5 Bonless Chicken Thighs 1 tablespoon chopped Thyme 1 tablespoon Garlic Powder 1 tablespoon Onion Powder Salt and Pepper to taste 2 tablespoons Olive Oil
For the Chicken: Toss chicken with all spices in a mixing bowl until coated. In a sauté pan, heat oil over medium heat and cook chicken on each side until golden brown. Remove chicken from the skillet once it is cooked.
1 tablespoon Olive Oil 1 cup sliced Button Mushrooms 2 tablespoons Dijon Mustard 1/2 cup Heavy Cream 1 teaspoon Nutmeg 1/4 cup Milk Salt and Pepper to taste
For the Dijon Sauce: In the same pan, heat olive oil over medium heat, and add mushrooms. Cook mushrooms until soft, and then, add all other Dijon sauce ingredients and reduce until thick. Adjust seasoning, if necessary.
Place a dallop of mashed potatoes in the center of a plate, top with cabbage mixture and chicken thighs, and pour Dijon sauce over the chicken.