A personal collection for the table
Weeknight pastas, grilled burgers, and oven wings — written the way Nate cooks them.
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Chili heat, crème fraîche, and lemon over tender shrimp and zucchini.
Mirin-ginger salmon with honey-soy glaze, wasabi, charred broccoli, and jasmine rice.
Quick flank steak and broccoli in a glossy coconut-amino sauce over cauliflower rice.
Grilled BBQ chicken patties with flash pickles, crispy shallots, and sweet potato wedges.
Toaster-oven salmon with Moroccan-spiced pearl couscous and lebneh-za’atar sauce.
Oven-crisped wings tossed in a buffalo–BBQ butter sauce with ranch and crudités.
Fresh fettuccine with shrimp, sweet corn, tomatoes, spinach, and a crème fraîche finish.
Roasted spaghetti squash under a simmered Italian sausage and beef tomato sauce.
Maesri panaeng curry with chicken, coconut cream, kaffir lime, and chili — served with rice and naan.
Sous-vide NY strips seared in cast iron with thyme pan sauce, roasted green beans, and half-sweet potato mash.
Pagano’s salmon burgers with lemon-dill sauce, crispy sweet potato rounds, and a bagged garden salad.
Cast-iron skirt steak fajitas with peppers, onions, and a cool jicama salsa.
Marinated lemon-oregano chicken thighs baked with lemon rice and a classic Greek salad.
Baked sausage-and-beef meatballs in Rao’s marinara over angel hair, with cherry tomato bruschetta.
Pagano’s salmon brushed with buffalo–BBQ sauce, with charred broccoli and caramelized sweet potatoes.
Spiced skillet shrimp tacos with lime crema, cilantro slaw, avocado, and a Mexican salad kit.
Coconut aminos–marinated chicken cutlets with jasmine rice and charred broccoli (tuna or asparagus optional).
Whole Foods dough with Rao’s sauce, fresh mozzarella, and soppressata — Ooni or oven — plus Italian salad.