Dinner

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you're feeding a smaller group. Serve over hot steamed basmati rice.

Grilled chicken is totally ubiquitous - it's on every menu and it's usually no big whoop. In fact, it's often boring. But this chicken is SOOOOO worth getting excited about! It's slathered in mustard, lemon, rosemary, and spicy crushed red pepper so it just titillates you palate with flavor. Then it's grilled until the outside is tangy, crusty, and crispy while the inside stays nice and moist. To make this as super-secy as possible, it's served with a perfectly charred and caramelized lemon half for an extra squeeze of flavor.

A Vermont tradition for a snowy day. The vegetables are commonly on hand throughout the winter, and the sharp Vermont cheddar cheese zests the soup up nicely.