Salt-bath the chicken. Pat thoroughly dry. Salt/pepper cavity generously. Rub bird with EVOO. Salt/pepper underside then place breast up. Stuff cavity with lemon, onion; generously salt/pepper top. Roast 90-minutes or until thigh registers at 165 degree F. After roasting, let bird rest for 10-minutes…and pour juice glass of hot water in the roasting dish; scrape up all the brown bits then use it and juice to serve with the chicken.

Avocado and egg whites have mild taste. Mash these together then add blueberries (optional a dash of hot spice like habanero salt or cayenne). Pre-prepared hard boiled eggs expedite!

Baked, broiled, or grilled - salmon is an excellent fish to herb-up, as well as squeeze fresh fruit juices over, prior to heating through.

Why not a potato sliced in half for a sandwich? Go for it! This potato was toasted in a toaster. Beef, Sir Kensington’s Special Sauce, and caraway sauerkraut. WOW! #gamechanger

Hard boiled eggs, chopped vine-ripe tomatoes, and sweet peas. Herb this up according to palette.

Poached eggs in a 1-second pour of EVOO, plus white vinegar. Check out our post on how to make.

Bake a chicken breast then top on this tasty salad. Lay a bed of greens on your dish. Toss together black olives, onions (and broccoli florets if you wish) with a dressing of choice. Gently lay the mix on your bed of lettuce and then finish with the chicken.