Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. (TIP: For a smoother texture, peel potatoes first.) Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot; cover to keep warm.

Zest and quarter lemon. Thinly slice chives.

Slice baguette crosswise into 8 rounds (16 rounds for 4 servings); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes.

Place ricotta in a small bowl; add half the lemon zest (all for 4), 1 TBSP lemon juice, salt, and pepper and stir to combine. Spread ricotta mixture onto crostini; drizzle with red pepper jam. Sprinkle with half the almonds and half the chives.

Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!

Pat chicken* dry with paper towels and season all over with salt and pepper.

Lay two slices of prosciutto beside each other on a flat surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in half the cream sauce base (all for 4 servings), remaining chives, and 1 TBSP butter (2 TBSP for 4) until combined. Season generously with salt and pepper. Keep covered off heat until ready to serve.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over low heat. Whisk in stock concentrate, apricot jam, and half the honey.

When chicken is done, return to pan with any drippings and turn to coat in sauce.

In a large bowl, whisk together half the mustard, remaining honey, 2 TBSP olive oil, juice from one lemon wedge, salt, and pepper. (For 4, use all the mustard, 4 TBSP olive oil, and juice from two lemon wedges.) Add mixed greens to bowl and toss to coat.

Slice chicken crosswise.

Divide chicken, mashed potatoes, and salad between plates. Drizzle chicken with any remaining pan sauce and top salad with remaining almonds.

Serve crumb cake muffins for dessert.