1. Put a frying pan on medium heat element.
2. Drizzle olive oil in the pan.
3. Wash chicken breast in cold water. Dab dry with paper towel.
4. Lightly season each side of the chicken breast with salt and pepper.
5. Place chicken in pan. Cook for 11-12 minutes on the first side, then flip.
6. Pour balsamic vinegar into the pan. Let reduce. Add 1/2 cup blueberries. Continue cooking chicken on this side for 9-10 minutes.
7. While the chicken is cooking, wash all fruit and vegetables.
8. Hull, then quarter strawberries. Half cherry tomatoes. Roughly chop bell peppers. Cut cucumber into thin circles.
9. Place two handfuls of spinach on each plate. Top with the fruit and vegetables.
10. Check chicken for doneness. (Using an instant read thermometer, insert into the middle of the chicken breast. You’re looking for 170 – 175 degrees Fahrenheit.)
11. Let the chicken cool. Slice.
12. Lay sliced chicken atop the salad. Dress with the blueberry balsamic the chicken cooked in.
13. Drizzle with balsamic glaze.
14. Enjoy!

1. Take puff pastry out of the freezer and keep at room temperature for 2 hours. Place in the refrigerator until ready for use.
2. Preheat the oven to 425 degrees Fahrenheit.
3. Wash the fruit.
4. Hull the strawberries. Cut into thin rounds by placing strawberries on their sides.
5. Peel the peach (use either a peeler, or a sharp knife so you prevent bruising the fruit.) Slice the peach thinly.
6. Mix strawberries, peach, and blueberries together in a microwave safe container with lemon juice and 2 tbsp of the sugar.
7. Microwave for 1 & 1/2 minutes. Remove and stir.
8. Combine corn starch and water by lightly stirring. Add to fruit mixture.
9. Place back in the microwave for 1 minute.
10. Make an egg wash by lightly whisking the egg and milk together. Set aside.
11. Take the puff pastry out of the refrigerator. Cut the sheet into 4 squares.
12. Lightly flour a clean cooking surface. Take puff pastry squares off the provided parchment paper, then place them on this surface.
13. Put the parchment paper on a cookie sheet.
14. Place a spoonful of the fruit mixture onto each square in one corner leaving the edges bare.
15. Place a small amount of guava jelly on top of the fruit.
16. Brush egg wash on all edges of the puff pastry.
17. Fold the puff pastry square into a triangle, by taking the corner opposite the fruit and folding it over.
18. Press down the edges with a fork.
19. Brush the top of the turnover with egg wash, and sprinkle with sugar. (*I suggest placing your creations back in the refrigerator to cool down for 5-10 minutes.*)
20. Place the turnovers on the provided parchment paper and put in the oven for approximately 15 minutes or until golden brown.
21. Remove from the oven, and place the turnovers on a cooling rack. Let cool and enjoy!

I hope these recipes help to drive away your lack-of-summer-weather-blues as much as they did for me. All feedback welcome! xx