Baked Goat Cheese with Lovage Pesto
2 cloves of garlic
4 tbsp olive oil
8 tbsp Panko breadcrumbs
1 tsp Parsley
4 slices Goat cheese
1/8 tsp Thyme Leaves
16 cherry tomatoes
� cup Lovage leaves
2 tbsp Pecans, toasted
1 clove of garlic, peeled and crushed to a paste with a pinch of salt
4 tbsp olive oil

Preheat the oven to 400 degrees. Mash the garlic clove with the back of a knife and use the flat side of a kitchen knife to a paste with a pinch of salt. Add to a bowl with the oil, breadcrumbs and parsley and mix well. Divide among four individual gratin dishes. Place a slice of goat cheese in each dish. Sprinkle the thyme on top. Cut the cherry tomatoes in half and arrange around the edge of the cheese. Drizzle with olive oil, then bake for 10-15 minutes or until the cheese is melting and the breadcrumbs have toasted. Meanwhile, make the pesto. Chop the leaves in a food processor; add the pecans and garlic, followed by the oil. Pulse mixture to make a rough sauce. Serve the baked cheese with a little pesto over the top.

Chicken with Lovage and Apples
16 oz Apple Cider
8 Chicken Thighs, boneless and skinless
1 tsp Cinnamon
3 tbsp Butter
2 Granny Smith Apples, cored and cut into wedges
8 oz Mushrooms, cleaned and sliced
4 tbsp Lovage, chopped finely
4 tbsp Cream
Salt and Pepper to taste

In a sauce pan, reduce the apple cider by half over medium high heat. Season the chicken thighs with cinnamon and salt. In a saut� pan over high heat, add half of the butter with the apples and mushrooms. Cook until the mushrooms are golden in color and then remove from pan. Add remaining butter and cook chicken until browned on both sides. Add reduced apple cider to the pan and cook chicken until cooked through. Reduce heat to medium low heat and add the apples, mushrooms, Lovage and cream to the pan and cook for about 5 more minutes. Season chicken with salt and pepper.