1. Lightly rub 1 whole chicken with canola oil.
  2. Generously season with Any Day Blend and refrigerate 2hours — overnight.
  3. Roast in roasting pan in preheated 400 degree oven. After 25 minutes, lower heat to 325.
  4. Rotate the pan every 20 minutes until chicken is fully cooked (a thermometer should read 160 degrees when inserted into the thigh) If skin is browning too much, put a tin foil “tent” on top of it for protection.
  5. Allow to rest for 15 minutes before carving.


  1. Heat broth in a small pot and put aside.
  2. Melt butter and olive oil in another small pot.
  3. Add orzo pasta and “toast” over medium heat until it begins to brown slightly.
  4. Add onion, celery, garlic and lemon zest and sauté until onions are translucent.
  5. Slowly add stock, one ladle at a time to the pasta. As it get absorbed add more, slowly until the pasta is cooked – about 15 minutes.
  6. Stir in peas and cook for 2 minutes.
  7. Stir in mint.
  8. Season with salt and pepper.


  1. Wash arugula and spin dry. (you can use one of those fancy salad spinners or wrap the greens in a towel and spin your arms in long circles…outdoors)
  2. Toss with cheese, nuts, olive oil and lemon zest.
  3. Squeeze lemon juice, toss and add a sprinkle of salt and black pepper.


Spring Pea Orzo "Risotto"

  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 cup orzo pasta, uncooked
  • 1/2 cup diced onion (about 1/2 a small onion)
  • 1/2 cup diced celery (about 1 1/2 stalks)
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 4 cup chicken broth
  • 1 cup fresh peas (frozen peas can certainly be substituted)
  • 1/4 cup mint leaves, chopped just before using
  • salt and pepper to taste

Super Simple Arugula Salad

  • 1/2 lb wild arugula
  • 1/4 cup grated parmesan
  • 2 Tbs chopped, toasted almonds
  • 2 Tbs extra virgin olive oil
  • 1 Tbs lemon zest
  • 1/2 lemon juice

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