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Split Pea Soup
3/4 cup raw split peas
5 cups water
1 tbsp olive oil
2 cloves garlic finely minced
salt & pepper

Bring 5 cups of water to a boil. Add the raw split peas and to the boiling water. Cover tightly and simmer over low heat for 1 hour or until tender stirring occasionally. Add the olive oil, garlic and season with salt & pepper to taste.

Grilled Chicken over Cranberry Pecan Salad
2 chicken breast
2 cups mixed greens
1/4 cup olive oil
1 shallot sliced thinly and separated
8 cherry tomatoes halved
1 clove garlic
1 tbsp lemon juice
2 tbsp candied pecans
2 tbsp dried cranberries
salt & pepper

Season raw chicken with salt and pepper. Heat 1 tablespoon olive oil in skillet and cook shallots till golden brown and set aside. Add chicken to skillet and cook thoroughly. In the meantime mix remaining olive oil and lemon juice with salt and pepper to taste in a cup. Proportion mixed greens on 2 separate plates and add tomatoes, pecans and cranberries and top with dressing. Place grilled chicken on top with shallots.