Combine remaining ingredients in a jar and shake.
Drizzle over fillet and serve.
Form burgers using a 1/8 cup measure (or fill a 1/4 cup measure halfway).
Heat grill pan to medium high and coat with canola oil spray.
Grill burgers 4 minutes per side.
Brush burgers with remaining 1/8 cup pomegranate molasses.
Place in mini-pitas, sprinkle with feta and serve.
Add orange zest, basil and rosemary.
Season with salt and pepper to taste.
Drizzle over popcorn; toss lightly to coat evenly and serve.
Toss peanuts with oil and arrange on baking sheet.
Bake 20 minutes; stirring after 10 minutes.
Transfer peanuts to bowl and toss with lime zest, salt and sugar, and serve.
Combine remaining ingredients and add chicken.
Marinate 1 to 5 hours in refrigerator.
Remove from refrigerator 15 minutes before cooking.
Heat grill pan to medium and sear chicken pieces 4 minutes per side.
Boil remaining marinade 2 to 3 minutes, or until about 3/4 remains.
Remove from heat and cool for use as a dipping sauce.
Rinse chicken in cold water; pat dry.
Place chicken in roasting pan, rub with lemon halves and squeeze juice onto skin.
Stuff cavity with lemons.
Loosen skin from breast meat; stuff each side with garlic cloves and rosemary sprigs.
Flip chicken breast-side down and sprinkle with half the orange juice, seasoned salt, fennel seeds and honey.
Pour stock into pan.
Roast chicken for 15 minutes, basting periodically.
Flip chicken and season with remaining orange juice, seasoned salt, fennel seeds and honey.
Roast 45 minutes more, or until golden brown (internal temperature should reach at least 165 .
Let rest for 20 minutes before serving.
Serve with juices from the pan.
In large saucepan over medium heat, heat 2 tbsp of the olive oil; add shallots and garlic.
Saute 3 to 5 minutes, or until caramelized.
Lower heat; simmer for 10 minutes.
Strain shallot-mushroom mixture through a sieve, reserving the liquid; remove thyme sprigs.
Transfer mixture to food processor and pulse to chop.
Pour mushroom liquid into large pot; bring to boil.
Add remaining 4 cups chicken stock, bring to a boil, reduce heat to simmer.
Add rice; stir 2 to 3 minutes, until rice is coated.
Increase heat to medium-high; ladle 2 cups stock mixture into rice.
Use a wooden spoon to scrape the bottom of the pot.
Once liquid has been absorbed, ladle more broth onto the rice and continue stirring.
Continue adding stock and stirring until rice is tender and liquid is absorbed, 20 to 25 minutes.
(If you run out of broth, use hot water.)
About 5 minutes before risotto is done, add chopped mushrooms, butter and vermouth.
Stir in cheese and truffle oil.
Heat oven to 400 .
Spread risotto onto a rimmed baking sheet in a thin layer and let cool.
Form into mini-cakes using a tablespoon.
Lay cakes on a baking sheet coated with nonstick cooking spray.
Garnish with creme fraiche and chives.
Arrange 10 pieces of bread onto 2 baking sheets covered in wax paper.
Using a pastry brush, brush each piece with butter and flip.
Sprinkle 2 tbsp cheese on each slice; cover loosely with spinach.
Place another piece of bread on top, buttering top of the bread completely.
heat a nonstick pan over medium heat and coat with olive oil cooking spray.
Brown sandwiches 2 to 3 minutes per side.
Remove crusts and cut into bite-sized pieces.
Pat dry with paper towels.
Arrange fillets in shallow baking dish.
Combine marinade ingredients, pour over salmon, cover and refrigerate at least 1 hour.
Remove salmon from refrigerator 30 minutes before cooking.
Line a rimmed baking sheet with aluminum foil and coat with with nonstick cooking spray.
Place salmon on sheet pan, season lightly with salt and pepper.
Brush glaze liberally on salmon.
Broil 5 to 7 minutes or until top is caramelized.
