Servings: 2 325 g boneless chicken thighs60 ml Greek yogurt or sour cream1 tbsp curry powder or paprika powder½ tbsp light olive oil½ tsp salt¼ tsp ground black pepper Beet carpaccio: 2 beets, red and/or yellow40 g sugar snap peas¼ red onion, chopped Cilantro vinaigrette: 60 ml light olive oil60 ml fresh cilantro, chopped½ tbsp lemon juice½ garlic clovesalt and ground black pepper Cut chicken into smaller pieces. Preheat grill or oven — with the grill function on — to 450°F (225°C). Mix yogurt, curry, olive oil, pepper and salt in a bowl. Cover chicken with marinade and let sit for at least 10 minutes. Place in refrigerator overnight if you want to prepare the day before. Thread chicken pieces onto skewers just before you start grilling. Scrub and rinse beets properly. Peel and cut into paper-thin slices, preferably with a mandolin. Remove strings from sugar snaps. Place vegetables and finely chopped onion on a plate. Mix ingredients for vinaigrette with a hand blender. Drizzle over beet salad. Grill chicken kebabs for 3-4 minutes on each side or until fully cooked and inner temperature is 160°F (72°C). Serve with beet carpaccio.

Servings: 2 2 eggs150 g fresh green beans2 tbsp olive oil1 – 2 finely chopped garlic cloves (optional)150 g baby gem lettuce or Romaine lettuce50 g cherry tomatoes1⁄2 red onion1 can tuna in olive oil50 g olivessalt and pepper Dressing: 1⁄2 tbsp Dijon mustard2 tbsp small capers15 g anchovies75 ml olive oil60 ml mayonnaise1 tbsp fresh parsley1⁄2 lemon, the juice1 minced garlic clove Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside. Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges. Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Rinse in cold water when done. Place a frying pan on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper. Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, and olives. Serve with dressing on the side.

Servings: 2 225 g bacon30 g butter450 g boneless chicken thighssalt and pepper275g Romaine lettuce110g cherry tomatoes Garlic mayonnaise: 175 ml mayonnaise½ tbsp garlic powder Mix mayonnaise and garlic powder in a small bowl and set aside. Fry the bacon slices in butter until crispy. Remove and keep warm. Save the grease in the pan. Season the chicken with salt and pepper and then cut each thigh into thirds. Fry in the same skillet as the bacon until golden brown and thoroughly cooked. Rinse and chop the lettuce; be sure to use a clean cutting board and knife (different from the one used when handling the raw chicken). Place the lettuce on a plate and top with chicken, bacon, tomatoes, and garlic mayo.