Cooper's Grilled Chicken and Spinach Domes with Tomatoes and a Peach Vinaigrette Dressing

The other night, our family was at my daughter's soccer practice. As we were sitting there, my son, Cooper, asked me what was for dinner. I mentioned to him that I was a little tired, so it would be something simple such as grilled chicken with a couple of vegetables on the side. He then asked me if he could plan and make dinner instead. Of course, I took him up on his offer. He knew that he had to make something that would fit into Whole 30 rules, and he also knew that I had chicken that was ready to go. So, after talking through what we actually had on hand, he decided to have his dad grill the chicken, and then he would create domes from those by layering spinach all over it and then would top them with tomatoes and a homemade peach vinaigrette dressing (he knew we had peaches, so he asked me if I could give him some increments for a dressing). He then decided that he would make a fruit salad to go with it. His hopes were that he would only need help with the chicken and dressing, and he succeeded! His meal was really tasty, and it also provided everything we needed (protein, vegetables, fruit, and fat). Perfect! Cooper's favorite part was constructing the domes. My favorite part was eating them (especially the dressing because it is super yummy and more will be made today).  I hope you guys enjoy these as well. It's also a fun way to get your kids involved!

Blackberry Grilled Pork Chops with Mashed Yucca and Sauteed Squash with Aromatic Sea Salt

I recently learned how easy it is to make my own aromatic sea salts by observing an older Italian gentleman show off his long-run family business. Basically, you need organic sea salt, a mortar and pestle, and your choice of add-ins. I was torn between citrus (lemon or orange zest sea salt) and an herb and garlic sea salt. I knew that it needed to sit out a day, so my choice yesterday came down to what I was going to make for dinner today. After talking with a friend, I decided that I would saute some zucchini and yellow squash that I already had with an herb and garlic sea salt. I only wanted enough to use for dinner tonight and perhaps another day, so I only made about 1/4 cup. I took my quarter cup of sea salt, one clove of chopped garlic, and about a tablespoon of roughly chopped herbs (I chose basil, rosemary, lemon thyme, and oregano from the garden) and placed them in the mortar. I began grinding until the garlic was incorporated and there were tiny specks of the herbs all around. Then, I just sat it on the counter and allowed it to dry out until tonight. Sometimes I forget that things you think are hard to make and that provide the most flavor might actually be very simple. As was the case here. Along with the zucchini and squash, I needed to find complimentary foods. I wanted somewhere else to use this same aromatic sea salt within. I always like finding ways to subtly link foods that are on my plate together. Last night when I made this, I made sure that because the fig compote was made with cinnamon and lemon, I would reuse those flavors in other ways. I added cinnamon in with the arrowroot starch to coat my chicken before I sauteed it. I used lemon thyme in my dressing that coated my fig salad, lemon zest and juice in my green beans, and garnished my chicken with lemon thyme as well.  It just makes it more cohesive in my opinion. So, that being said, tonight I decided to season pork chops with the sea salt, grill them, and top them with a homemade blackberry sauce. I also made mashed yucca and seasoned those with ghee and the sea salt as well. This food still is Whole 30-compliant and is one of those comfort dishes that sometimes you just need.

Pan Sauteed Chicken Cutlets topped with Caramelized Onions and Fig Compote, paired with a fresh fig salad and sauteed lemon green beans

I know it has been a while since I have posted a new recipe, but I have been going through my Whole30 meal plan throughout the last few weeks. Today is day 20, and I wanted to come up with something new and exciting, as well as Whole30-approved. So, for the ones who do not understand what that means, basically, this recipe is grain, dairy, sugar, legume, alcohol, and preservative-free (and it tastes like you're cheating). Please make and eat away (and let me know what you think). I know this has quite a few steps before plating, but half of it can be made in advance.  Enjoy.