With school back and the cost of groceries on the rise, who couldn’t use some quick, easy and, most importantly, tasty recipes in their back pocket?

Leftover chicken salad

Serves 2

• 225g leftover store-bought rotisserie chicken
• 1 scallion (spring onion), white and green parts, finely chopped
• 2 Tbsp capers
• 1 garlic clove, minced
• Handful of dried cranberries, roughly chopped
• Large handful of chopped fresh parsley
• 1/4 cup (60g) full fat plain Greek yogurt
• 2 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 2 burger buns
• 4 butter lettuce leaves
• 4 tomato slices, salted

Pull the leftover chicken from the fridge (make sure it’s cold) and using your clean hands or two forks, shred all the meat into various-size chunks. The meat is easily tearable if you use the grain to your advantage.

In a large bowl, combine the shredded chicken with the scallion, capers, garlic, cranberries, parsley, yogurt, mayonnaise, Dijon, and olive oil.

Using a spoon, whip the ingredients together until everything is well incorporated. I say “whip” because in addition to mixing the ingredient, you want to incorporate a bit of air in the

mixture and slightly emulsify it, meaning to combine the fat and acid by vigorously mixing to create a thick, creamy texture.

Taste and season with salt and pepper. Fill the buns with a generous amount of chicken salad and top with lettuce and tomato.

PB & J frozen yogurt bark

Serves 4

• 2 cups (480g) full fat plain Greek yogurt
• 1 Tbsp maple syrup
• 1 tsp vanilla extract
• 2 Tbsp smooth peanut butter
• 2 Tbsp raspberry or strawberry jam
• 1/2 cup mixed frozen berries
• 1/4 cup chopped peanuts

Line a baking sheet with parchment paper. In a large bowl, stir together the yogurt, maple syrup, and vanilla until thoroughly incorporated. Spread the yogurt mixture on the prepared baking sheet in a layer as thick as a chocolate bar.

Place small dollops of peanut butter and jam all over the yogurt. Using the tip of the fork, gently swirl the peanut butter and jam throughout the yogurt. Play around with the pattern and distribute them unevenly for variation.

Top with the frozen berries and peanuts, gently pressing them into the yogurt. Freeze for at least 4 hours, or until completely solid. At this point, remove the parchment and break the yogurt into random bits by gently smashing it on the table. Put leftovers back in the freezer in a zip-top bag for up to 1 month!

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