Type what you have

Ingredients

• ✓ vinaigrette
• tomato
• parsley
• egg
• yogurt
• milk
• bacon
• chicken breast
• avocado
• blue cheese
• chive
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Toss tomatoes and parsley in vinaigrette. Drain and set aside.
3. 3 Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.
4. 4 Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

By Aliza Finley

Ingredients

• ✓ vinaigrette
• leek
• water
• white wine
• salt
• caper

Instructions

1. 1 Chop off the root and dark green ends off the leek. Keep only the whites and light green center. Slice leek in half lengthwise, then slice each half lengthwise into quarters.
2. 2 Pour water into a saucepan. Add white wine and salt, and bring to a simmer over medium heat.
3. 3 Add leeks to the hot liquid and reduce heat to medium-low. Cover saucepan and simmer until leeks are fork-tender, about 15 minutes.
4. 4 Meanwhile, pour capers into a mesh strainer and run under the faucet for about 5 minutes to wash off the brine.
5. 5 Strain leeks and arrange on plates. Sprinkle with vinaigrette and capers. Serve hot.

By Brian Genest

Ingredients

• ✓ vinaigrette
• sweet onion
• carrot
• green bell pepper
• cucumber
• radish
• broccoli
• cherry tomato
• garlic
• pepperoncini pepper juice
• salt
• black pepper

Instructions

1. 1 Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.

By MandaSuthrnChf

Ingredients

• ✓ vinaigrette
• chicken breast
• salt
• black pepper
• canola oil
• fig butter
• dijon mustard

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Season chicken breasts with salt and pepper. Heat oil over high heat in a large oven-safe saute pan. Place chicken into the hot oil and cook until browned, 3 to 5 minutes.
3. 3 Mix fig butter, Dijon mustard, and vinaigrette together in a small bowl. Flip chicken using tongs and coat top with fig mixture.
4. 4 Bake in the preheated oven until chicken is no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove from the oven and cover chicken with aluminum foil; let sit for 10 minutes before serving.

By Jamison