Prosciutto-Wrapped Chicken Tenders, Sweet Pea Puree, Blistered Tomatoes

I’ve been watching a really great documentary series on Netflix called “The Mind of a Chef.” Anthony Bourdain narrates each 20 minute-episode, which follows the lives of outstanding chefs from around the world. It’s an amazing “behind-the-scenes look” into the creative processes that drive them on a daily basis. They talk about their inspirations, backgrounds, and common burning passion for cooking.

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Chicken and Fajita Vegetables Swiss Chard Burrito

I’ve been home for over a week now, and all I’ve been doing is eat. Seriously… It’s partly due to the fact that it’s the holiday-season but I also simply can’t control myself when my dad’s cooking. I tend to forget how good it is when I go back to school, and then I fall right back into it when I go home. In many ways, it’s a daily test to my self-control that I fail miserably. So in preparation for today’s New Year’s Eve dinner, I felt like I needed a “detox” lunch.