Ingredients

Method

1. Combine the shrimp with salt, pepper, chili paste, garlic, capers, and 2 tbsp olive oil. Let it sit for 10 minutes.
2. Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions.
3. Add the remaining tablespoon of olive oil to the nonstick pan. Add the zucchini and cook for 4–5 minutes until softened and lightly browned. Push to the side of the nonstick pan.
4. Add the marinated shrimp in a single layer with all of the marinade and cook about 1–2 minutes per side until pink and just cooked through. Remove the shrimp from the nonstick pan and set aside.
5. Add the contents of the nonstick pan to the pasta pot and toss until the penne is evenly coated in the sauce.
6. Lower the heat to medium-low. Stir in the crème fraîche and lemon juice.
7. Taste and adjust salt, pepper, or lemon juice as needed.
8. Serve hot topped with extra Parmesan cheese and lemon slices on the side.

Ingredients

Method

1. Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10–30 minutes.
2. Cut the tops of the broccoli into bite-sized pieces.
3. Preheat toaster oven to 450°F.
4. If using homemade teriyaki sauce (instead of Tsukasa): boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
5. Bring 2 cups of salted water and rice to a boil, reduce to simmer, cover, and cook for 14 minutes.
6. Cook the broccoli in a nonstick pan with olive oil, salt, and pepper on medium-high heat until charred (about 8–10 minutes). Add olive oil while cooking if the nonstick pan becomes dry.
7. Stir together wasabi paste, horseradish, and water in a small bowl.
8. Cook fish, skin sides down, on tin foil, about 13–17 minutes, depending on fish thickness.
9. Serve with rice and broccoli on the side. Drizzle everything with the teriyaki sauce, and drizzle just the salmon with the wasabi sauce.

Ingredients

Method

1. Start the rice before the stir-fry. Bring the water and a pinch of salt to a boil. Stir in the jasmine rice, reduce the heat to low, cover, and cook for 14 minutes. Remove from the heat and let stand, covered, until ready to serve.
2. Place the sliced beef in a large bowl, season all over with sea salt and black pepper, and toss with 1 tablespoon coconut aminos. Cover and marinate while you prep the other ingredients.
3. Blanch the broccoli in the microwave: place florets in a microwavable bowl and microwave on high for 2 minutes, stir, then heat another minute or until slightly tender. Set aside.
4. In a separate bowl, whisk together the first 5 sauce ingredients. Toss the marinated beef with 2 teaspoons arrowroot to coat.
5. Heat a large nonstick pan over medium-high heat and add 1 tablespoon olive oil. Once hot, add the beef in a single layer (work in 2 batches). Cook about 60–90 seconds per side, then remove to a plate. Repeat with remaining beef.
6. Add the second tablespoon of olive oil and lower the heat to medium. Cook the white parts of the scallions with the garlic and ginger for about 1 minute, then whisk the sauce again and add it to the nonstick pan.
7. Add the cooked beef and broccoli and stir to coat with the sauce, which should be thickened. Remove from heat and serve over the jasmine rice, garnished with thinly sliced scallions and toasted sesame seeds.

Ingredients

Method

1. Turn on the grill and warm it to 350–400°F.
2. Preheat the toaster oven to 450°F. Toss the sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20 minutes, until browned and tender.
3. Make the flash-pickled pickles: add ¼ cup rice vinegar, ¼ cup water, 1 tablespoon sugar, and 1 teaspoon salt to a small saucepan. Bring to a boil, stirring until dissolved. Place the cucumbers and 2–3 sprigs fresh dill in a heatproof bowl or jar. Pour the hot vinegar mixture over. Let sit 15–20 minutes, stirring once or twice. For a colder, crisper pickle, refrigerate after the first 10 minutes.
4. In a large bowl, combine the ground chicken, BBQ sauce, matzo meal, salt, and pepper. Mix gently until just combined. Form into 4 patties. The mixture will be a bit softer than beef burgers.
5. Grill the burgers about 5–6 minutes per side, until browned and cooked through to 165°F. During the last minute, brush each burger with a little extra BBQ sauce.
6. Make the crispy shallots: toss thinly sliced shallots with flour, salt, and pepper. Heat a thin layer of oil in a nonstick pan over medium heat. Cook, stirring often, until golden and crisp, about 4–6 minutes. Transfer to a paper towel-lined plate and season lightly with salt.
7. Make the sauce by mixing the mayonnaise, mustard, and remaining BBQ sauce.
8. Toast the brioche buns if desired. Build each burger with a BBQ chicken patty, flash-pickled pickles, crispy shallots, and extra sauce. Serve with roasted sweet potatoes and salad on the side.

Ingredients

Method

1. Preheat the toaster oven to 450°F. Slice one lemon very thin. Place the salmon on an aluminum foil–covered baking tray. Cover with 1 tablespoon olive oil, salt, and pepper, and spread the sliced lemon over the top.
2. In a large nonstick pan, heat the oil over medium heat.
3. Add red onion, yellow pepper, and carrot; season with salt and pepper and sauté 10–15 minutes until browned and tender.
4. Place the salmon in the toaster oven for 12–14 minutes; take it out when it needs about one more minute to cook.
5. Return to the sautéed vegetables. Add the garlic (save some for the salmon) and sauté another minute.
6. Mix in salt, pepper, paprika, coriander, turmeric, celery salt, cumin, cinnamon, and cayenne (if using). Stir-fry until fragrant, about a minute.
7. Stir in the piquante peppers, then the stock, scraping any brown bits from the nonstick pan.
8. Reduce heat to a simmer. Add the couscous. Stir and cover for 8–10 minutes.
9. While the salmon and couscous cook, mix the lebneh and za’atar for the sauce.
10. When the salmon has one minute left, take it out, remove the lemon slices, and spread the remaining garlic on the surface. Cook one more minute or until done.
11. Plate the salmon, couscous, and a lemon wedge. Sprinkle with chopped parsley and serve the sauce on the side.

Ingredients

Method

1. Preheat the oven to 475°F. Line a rimmed baking sheet with parchment paper and place a cooling rack inside. Spray the rack generously with cooking oil.
2. Pat the chicken wings very dry with paper towels.
3. In a large bowl, combine the wings, baking powder, salt, and pepper. Toss until evenly coated.
4. Place the coated wings on the prepared rack. Spray generously with cooking oil.
5. Bake at 475°F for 15 minutes, until golden. Flip, spray with oil, then bake another 15 minutes until golden brown and crispy.
6. While the wings cook, make the sauce: microwave the butter until liquid, stir in Frank’s RedHot, then stir in the BBQ sauce.
7. Transfer the cooked wings to a large bowl. Pour the warm Buffalo BBQ sauce over and toss until evenly coated.
8. Serve hot with ranch dressing, celery sticks, and carrot sticks.

Ingredients

Method

1. Bring a large pot of salted water to a boil.
2. While the pasta water heats, warm olive oil in a large nonstick pan over medium-high heat. Add the Cubanelle pepper, corn, salt, and pepper. Cook 5–6 minutes until the pepper softens and the corn begins to brown. Set aside in a covered bowl.
3. Add olive oil, tomatoes, salt, and pepper to the nonstick pan. Cook 4–5 minutes until tomatoes begin to brown. Set aside with the peppers and corn.
4. Add the fresh fettuccine to the boiling water (usually 2–4 minutes). Reserve ½ cup pasta water, then drain.
5. Lower the heat to medium. Add olive oil and red pepper flakes for 1 minute. Add spinach and garlic; stir until the spinach is half wilted, about 1 minute. Set aside with the other vegetables.
6. Raise heat to medium-high. Season the shrimp with salt and pepper. Cook 1–2 minutes per side until pink and just cooked through.
7. While the shrimp cooks, add the vegetables to the cooked fettuccine with crème fraîche and a splash of reserved pasta water. Toss until coated; add more pasta water as needed.
8. Remove from heat and stir in the shrimp and fresh basil. Taste and adjust salt and pepper.
9. Serve topped with Parmesan and red pepper flakes on the side.

Ingredients

Method

1. Poke several holes in the skin of the spaghetti squash with a sharp knife. Microwave for 5 minutes to soften.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Rub the inside with olive oil (2 tbsp), then season with salt (½ tsp) and black pepper (¼ tsp). Place cut side down on a baking sheet lined with parchment paper. Roast at 400°F for 40 minutes.
3. While the spaghetti squash is cooking, heat a large nonstick pan over medium-high heat. Add olive oil (1 tbsp) and garlic (4 cloves), cooking for 1 minute until fragrant. Stir in the sweet onion (1 medium) and cook until soft and translucent.
4. Add the ground Italian sausage (0.5 lb) and ground beef (0.5 lb), plus the remaining salt (½ tsp) and black pepper (¼ tsp). Cook until browned, breaking it up with a wooden spoon.
5. Stir in the tomato paste (6 tbsp), fire roasted diced tomatoes (28 oz can), oregano (1½ tsp), thyme (½ tsp), and fresh basil (½ cup). Mix until the tomato paste is fully incorporated.
6. Reduce heat to low and let the sauce simmer for 30 minutes, stirring occasionally, until thickened.
7. Once the squash is roasted and cool enough to handle, use a fork to scrape it into noodle-like strands. Keep cut side down on the baking sheet until ready to serve to continue steaming.
8. Serve a generous amount of the meat sauce over the roasted spaghetti squash strands. Garnish with extra fresh basil if desired.

Ingredients

Method

1. Start the rice before the curry. Bring 2 cups of salted water and the jasmine rice to a boil, reduce to a simmer, cover, and cook for 14 minutes. Keep covered until ready to serve.
2. Cut the chicken into ¼ inch thick slices.
3. Open the coconut cream cans and scoop out only the solid cream from the top of each can. Do not use the thin liquid underneath for the curry.
4. Heat the cooking oil in a large deep nonstick pan or wok over medium heat. Add the Panaeng curry paste and cook until fragrant.
5. Stir in half of the solid coconut cream and continue cooking until the oil begins to separate on the surface.
6. Add the chicken and cook until it just turns white (about 20% cooked).
7. Add the rest of the solid coconut cream. Stir in the fish sauce and palm sugar.
8. Simmer until the chicken is fully cooked and the curry has thickened.
9. Stir in the sliced kaffir lime leaves and red chili, then remove from the heat.
10. If making the coconut cream topping, whisk together the ½ cup coconut cream and 1 teaspoon cornstarch. Heat over medium heat, stirring continuously until slightly thickened.
11. Create a mound of jasmine rice in the center of a pasta bowl and add the curry alongside warm naan. Garnish with the thickened coconut cream, additional kaffir lime leaves, sliced red chili, and fresh basil if desired.

Ingredients

Method

1. Sous vide the steaks. Season the NY Strip steaks generously with salt and pepper. Place in vacuum-seal bags with a sprig of thyme and a drizzle of olive oil. Sous vide at 128.5°F (54°C) for medium-rare for 2–4 hours (2.5 hours preferred).
2. Prepare the potatoes. Bring a large pot of salted water to a boil. Add the Yukon Gold and sweet potatoes and cook for 18–20 minutes, until fork tender.
3. Roast the green beans. Preheat the toaster oven to 425°F. Toss the green beans with olive oil, garlic, salt, and pepper. Spread onto a baking sheet and roast for 15–18 minutes, stirring once halfway through. Finish with a squeeze of fresh lemon juice.
4. Make the mash. Drain the potatoes well and return them to the warm pot for one minute to evaporate excess moisture. Mash with the butter, buttermilk, and crème fraîche until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm.
5. Sear the steaks. Remove the steaks from the sous vide bags and pat them completely dry with paper towels. Heat a cast-iron skillet over high heat until very hot. Add the avocado oil, then sear the steaks for 30 seconds per side. Transfer the steaks to a plate to rest. After you remove the steaks, add a tiny bit of water to cool the pan down, then add the butter, garlic, and thyme.
6. Prepare the pan sauce. Reduce the heat to medium. Add the shallot and cook for about 2 minutes until softened. Stir in the garlic for 30 seconds. Add the red wine vinegar. Add in the butter-garlic mixture. Remove the thyme sprigs. Season to taste.
7. Serve. Spoon the half sweet potato mash onto each plate. Arrange the roasted green beans alongside. Slice the NY Strip steaks and drizzle generously with the thyme pan sauce. Garnish with chopped chives or additional thyme if desired.

Ingredients

Method

1. Preheat the toaster oven to 425°F. Toss the sweet potato slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 12–15 minutes, flipping once, until browned and crispy at the edges.
2. Make the dill sauce: stir together the garlic, dill, lemon juice, Greek yogurt, and mayonnaise. Season with salt and pepper to taste. Refrigerate until ready to serve.
3. Cook the Pagano’s salmon burgers according to package directions (or sear in a nonstick pan over medium heat until cooked through and golden on both sides). Toast the brioche buns if desired.
4. Prepare the salad kit according to package directions.
5. Build each burger with a generous spoonful of dill sauce. Serve with the crispy sweet potatoes and garden salad on the side.

Ingredients

Method

1. Prepare the salsa. In a small bowl, combine the grated jicama, diced tomato, jalapeño, cilantro, lime juice, and ¼ teaspoon of the salt. Stir well and refrigerate while preparing the rest of the meal.
2. Season the steak. Pat the skirt steak dry and season both sides with the chili powder and the remaining ½ teaspoon salt.
3. Cook the steak. Heat a large cast-iron skillet over high heat until very hot. Add 2 teaspoons of the oil, then add the steak. Cook for 2–3 minutes per side, or until well browned and cooked to your desired doneness. Transfer to a cutting board and let rest for 5–10 minutes.
4. Cook the vegetables. Return the cast-iron skillet to high heat and add the remaining 2 teaspoons oil. Add the onion, bell peppers, and garlic, stirring frequently for about 2 minutes. Reduce the heat to medium, cover, and continue cooking for 6–8 minutes, stirring occasionally, until the vegetables are tender with light caramelization.
5. Slice the steak. Cut the steak thinly against the grain.
6. Warm the tortillas. Warm the tortillas in a dry nonstick pan.
7. Serve. Arrange the sliced steak and sautéed vegetables on a platter. Serve with the warm tortillas, fresh jicama salsa, and any desired toppings.

Ingredients

Method

1. Preheat the toaster oven to 450°F.
2. Prepare the Buffaque sauce. In a small bowl, whisk together the Frank’s RedHot, melted butter, and Sweet Baby Ray’s BBQ sauce until smooth.
3. Prepare the salmon. Place the salmon on a foil-lined baking sheet. Generously brush the top and sides with the Buffaque sauce.
4. Cook the vegetables. While the salmon cooks, heat two large nonstick pans over medium-high heat.
5. In one nonstick pan, toss the broccoli with the olive oil, salt, and pepper. Cook for 8–12 minutes, stirring occasionally, until tender and lightly charred.
6. In the second nonstick pan, cook the sweet potatoes with the olive oil, salt, and pepper for 8–12 minutes, flipping occasionally, until tender throughout and caramelized on both sides while still holding their shape.
7. Bake the salmon. Place the salmon in the toaster oven and cook for 14 minutes, or until it flakes easily with a fork and reaches your desired doneness.
8. Serve. Slice the salmon into four portions and serve with the sautéed broccoli and caramelized sweet potatoes.

Ingredients

Method

1. Marinate the shrimp. In a large bowl, whisk together the olive oil, lime juice, cumin, paprika, coriander, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss until evenly coated. Let marinate for 10–15 minutes.
2. Prepare the lime crema. In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and salt until smooth. Refrigerate until ready to serve.
3. Prepare the slaw. In a medium bowl, combine the romaine, cilantro, green onion, and garlic. Toss to combine.
4. Prepare the salad. Toss the Mexican-style bagged salad according to the package directions and refrigerate until ready to serve.
5. Cook the shrimp. Heat a large nonstick pan over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Avoid overcooking.
6. Warm the tortillas. Heat the tortillas in a dry nonstick pan for about 30 seconds per side.
7. Assemble the tacos. Cut the shrimp in half and divide evenly among the tortillas. Top each with the slaw, sliced avocado, a generous drizzle of the lime crema, and hot sauce to taste.
8. Serve. Serve the shrimp tacos immediately with the prepared Mexican salad and lime wedges on the side.

Ingredients

Method

1. Marinate the chicken. In a shallow dish or resealable bag, combine the olive oil and coconut aminos. Add the chicken and refrigerate for 8–24 hours (at least 30 minutes). If using tuna steaks instead, follow the same marinating process.
2. Cook the rice. Bring the water and a pinch of salt to a boil. Stir in the rice, reduce the heat to low, cover, and cook for 14 minutes. Remove from the heat and let stand, covered, for 2 minutes before fluffing with a fork.
3. Prepare the broccoli. Heat the olive oil in a large nonstick pan over medium-high heat. Add the broccoli, season with salt and pepper, and cook for 8–12 minutes, stirring occasionally, until tender and lightly charred. Asparagus can be substituted and cooked the same way.
4. Cook the chicken. Remove the chicken from the marinade, allowing any excess to drip off. Grill over medium-high heat. Cook the chicken for 4–6 minutes per side, depending on thickness, until nicely browned and the internal temperature reaches 165°F.
5. If using tuna instead, sear over high heat for about 2 minutes per side for a medium-rare center.
6. Serve. Divide the white rice among four plates. Top with the chicken and serve with the roasted broccoli.

Ingredients

Method

1. Preheat the toaster oven to 400°F.
2. Roast the sweet potatoes. Toss the sweet potato slices with 1 tablespoon olive oil, the Mexican seasoning blend, and salt and pepper. Spread them in a single layer on a baking sheet and roast for 15 minutes, or until tender and lightly browned.
3. Prepare the fillings. While the sweet potatoes roast, chop the pickled jalapeños and Peppadew peppers into small dice and shred the cheddar cheese.
4. Prepare the salad. Toss the bagged salad according to the package directions and refrigerate until ready to serve.
5. Assemble the quesadillas. Heat a large nonstick pan over medium-high heat and lightly coat with the remaining olive oil. Place a tortilla in the nonstick pan and layer one half with shredded cheddar, chopped jalapeños, chopped Peppadew peppers, and roasted sweet potatoes. Fold the tortilla in half.
6. Cook the quesadillas. Cook for 2–4 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted.
7. Finish. Remove from the nonstick pan and lightly season with salt and pepper. While still hot, grate Cotija cheese over the top using a microplane.
8. Serve. Cut each quesadilla into wedges and serve with sour cream and the prepared Mexican salad on the side.

Ingredients

Method

1. Preheat the toaster oven to 330°F.
2. Season the chicken. Pat the chicken breasts completely dry with paper towels. Toss with the olive oil, garlic powder, onion powder, salt, pepper, paprika, cayenne, and oregano until evenly coated.
3. Bake the chicken. Place the chicken on a foil-lined baking sheet and bake for 30 minutes, or until the thickest part reaches an internal temperature of 165°F. Allow the chicken to rest for 5–10 minutes, then slice into thin strips.
4. For a cold salad, the chicken can be cooked earlier in the day or the day before and refrigerated until ready to serve.
5. Prepare the dressing. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Greek yogurt, Parmigiano-Reggiano, pesto, salt, and pepper, whisking until smooth and well combined. Taste and adjust seasoning if needed.
6. Assemble the salad. In a large bowl, combine the chopped romaine, croutons, and enough dressing to lightly coat the lettuce. Toss until evenly dressed.
7. Serve. Divide the salad among four plates. Top with the sliced chicken and finish with a generous sprinkle of freshly grated Parmigiano-Reggiano.

Ingredients

Method

1. Sous vide the steaks. Season the New York Strip steaks generously with salt and pepper. Vacuum seal and cook sous vide at 129°F for 2–4 hours for medium-rare.
2. Roast the vegetables. Preheat the toaster oven to 400°F. Toss the sweet potatoes and radishes with the olive oil, salt, and pepper. Spread onto a baking sheet in a single layer and roast for 18 minutes, until the sweet potatoes are tender and lightly caramelized and the radishes are softened.
3. Cook the kale. While the vegetables roast, heat a large nonstick pan over medium-high heat with a drizzle of olive oil. Add the kale and season with salt and pepper. Cook for about 5 minutes, stirring occasionally. Add the water and continue cooking until the water has evaporated. Stir in the rice vinegar and adjust the seasoning with additional salt and pepper if needed.
4. Combine the vegetables. Toss the roasted sweet potatoes and radishes with the sautéed kale. Cover to keep warm.
5. Prepare the sauce mixture. In a small bowl, whisk together the soy glaze, miso paste, and enough water to create a smooth, pourable sauce.
6. Sear the steaks. Remove the steaks from the sous vide bags and pat completely dry. Heat a cast-iron skillet over high heat until very hot. Add a thin layer of avocado oil and sear the steaks for 30 seconds per side, until a deep crust forms. Transfer the steaks to a cutting board and let rest for 5 minutes.
7. Finish the pan sauce. Turn off the heat and carefully add a splash of water to the skillet to cool it slightly; the water should evaporate almost immediately. Add the butter and the soy-miso mixture, stirring until the butter melts and the sauce becomes smooth and glossy. If needed, return the skillet to very low heat briefly—do not allow the sauce to boil.
8. Serve. Slice the steaks against the grain. Divide the warm kale and roasted vegetable salad among four plates, arrange the sliced steak alongside, and generously spoon the soy-miso pan sauce over both the steak and the vegetables.