• Ingredients: 46

Miso-glazed chicken breast with vegetable sushi rice with white miso paste, sugar, chicken broth, tbsp canola oil, tbsp minced ginger, skinless, boneless chicken breasts, shredded napa cabbage, shredded carrots, diced red bell pepper, rice vinegar, tsp salt, cooked short-grain sushi rice, soy sauce.


For balsamic syrup

  • 3/4 cup balsamic vinegar
  • 1/4 tsp. minced fresh rosemary
  • 1/8 tsp. black peppercorns

For chard

For lamb chops




  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour.

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  2. Step 2 Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375°. Place chicken on a cookie sheet lined with foil.

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  3. Step 3 Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix.

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  4. Step 4 Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.

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