Looking to step up your cooking and grilling game and try something different? Try these recipes from Chef Jesse Jones.

Ingredients:
4 8oz Chicken breast
½ cup fresh squeeze orange juice
1/3 cup fresh lemon juice
1/3 cup lime juice
3 garlic cloves, finely minced
1 teaspoon, Kosher salt
¼ teaspoon fresh oregano
¼ teaspoon , ground cumin
¼ teaspoon, cinnamon
¼ teaspoon , freshly ground pepper

Directions:
In a bowl,( no metal) mix together orange juice, lemon juice, lime juice, garlic cloves, salt, oregano, cumin, cinnamon, freshly black pepper. Place chicken breast in the bowl, making sure its covered completely with marinate , cover with plastic wrap, refrigerate overnight. Next day fire up the grill

Grill chicken for 8 minutes on both sides, or until Fahrenheit reaches 165.

******************************************************************************************************************

Ingredients:
4 cups baby kale
1 cup dried cranberries
1 cup English cucumbers
1 cup of grape tomatoes
½ cup of goat cheese
½ cup of pecans
½ teaspoon Dijon mustard
1 teaspoon fresh minced thyme
1 teaspoon medium medium chopped shallots
1 teaspoon hot sauce
1 tablespoon, honey
1 teaspoon, kosher salt
3 tablespoons apple cider vinegar
3 tablespoons apple juice
1 ½ cup grape seed oil
Few cranks, of fresh black pepper

Directions:
In a medium bowl, add baby kale, dried cranberries, cucumbers, pecans, grape tomatoes, and goat cheese, hold to the side

To make the dressing:
In a blender, combine mustard, thyme, shallots, honey, salt, apple cider vinegar and apple juice, pulse once and then with blender running, slowly pour in grape seed oil until mixture is thick, adjust the taste finish with cracked pepper.

Arrange baby kale, dried cranberries, cucumbers, pecans, grape tomatoes and goat cheese in a nice bowl, just before service, toss with dressing, and serve.