Ingredients:
- 1 Package Chicken Party Wings (18-24oz)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For the Herb Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp grated parmesan cheese
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C). Pat the chicken wings dry with paper towels to remove any moisture (this helps them crisp up nicely). In a large bowl, toss the wings with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well-coated. Arrange the wings in a single layer on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 35-40 minutes, flipping halfway through, until the wings are golden brown and crispy. While the wings are baking, combine parsley, basil, parmesan cheese, lemon juice, olive oil, minced garlic, Dijon mustard, and honey in a small bowl. Whisk together until smooth. Season with salt and pepper to taste. Once the wings are done, remove them from the oven and place them in a large bowl. Pour the herb sauce over the wings and toss gently to coat them evenly.
Ingredients:
- 2 salmon fillets (7 oz each)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup Greek yogurt (for creaminess)
- 1/4 cup chicken or vegetable broth (low-sodium)
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 tbsp chopped fresh parsley (optional)
- 1 clove garlic, minced
Instructions:
Pat the salmon fillets dry with a paper towel. Season with salt, pepper, and lemon zest on both sides. Heat olive oil in a large skillet over medium heat. Add the salmon fillets to the skillet, and cook for 4-5 minutes per side, or until the salmon is golden and cooked through. Remove the salmon from the skillet and set aside. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the broth to the skillet, stirring to deglaze the pan, scraping up any bits of salmon left behind. Stir in the Dijon mustard and bring the mixture to a simmer. Reduce the heat and whisk in the Greek yogurt until smooth. Add the fresh dill and lemon juice. Taste and adjust seasoning if needed with more salt and pepper. Return the salmon fillets to the skillet, spooning some of the creamy sauce over the fish. Let it heat through for a minute or two. Sprinkle chopped fresh parsley.
Ingredients:
- 1 rack of lamb (8 ribs, around 2 lbs)
- 2 tbsp olive oil
- Salt and freshly cracked black pepper
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary (or thyme), finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar (optional, for added flavor)
- 1 tbsp butter (optional, for added richness)
Instructions:
Preheat your oven to 400°F
(200°C). Pat the rack dry with paper towels.This helps get a nice sear on the lamb. Rub the rack of lamb with olive oil, making sure it’s evenly coated. Season generously with salt and cracked black pepper. For extra flavor, you can brush the lamb with Dijon mustard before applying the herb mixture. This helps the herbs adhere and gives a subtle tang. Mix the minced garlic and chopped rosemary (or thyme) in a small bowl and rub the herb mixture evenly over the lamb. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Once hot, add a little olive oil. Place the rack of lamb fat side down in the skillet and sear for 3-4 minutes, allowing the fat to render and form a nice golden crust. Flip the lamb to sear the other side for another 2-3 minutes. Transfer the skillet with the lamb to the preheated oven. Roast for about 15-20 minutes for medium-rare (internal temperature of 125°F/52°C), or longer if you prefer your lamb cooked more. Once roasted to your desired doneness, remove the lamb from the oven and let it rest for 10 minutes to allow the juices to redistribute.
While the lamb rests, you can make
a quick balsamic glaze (optional). In the same skillet, add the balsamic vinegar and simmer for 2-3 minutes until it reduces and thickens slightly. This can be drizzled over the lamb for extra flavor. After resting, slice between the bones into individual chops. Serve with a drizzle of the balsamic glaze.
Ingredients:
- 1 lb ground beef – grass-fed 85/15
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 2 cups fresh spinach, chopped
- 1/2 cup low-sodium chicken broth (or vegetable broth)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Salt and freshly cracked black pepper, to taste
- 1 tbsp fresh basil or parsley, chopped (optional)
- 12 oz pasta (penne, fusilli, or your choice)
- Zest of 1 lemon (optional, for freshness)
Instructions:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water. Set the pasta aside. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Once cooked through, drain any excess fat if necessary. To the same skillet with the ground beef, add the chopped onion and garlic. Sauté for about 2-3 minutes until softened and fragrant. Add the asparagus and cook for 3-4 minutes until just tender, then add the peas and spinach. Cook for another 2-3 minutes, stirring frequently, until the spinach wilts and the peas are heated through. Pour in the chicken (or vegetable) broth and bring to a simmer. Let it cook for 2-3 minutes, allowing the flavors to meld together. If the mixture seems too thick, add a little reserved pasta water to create a lighter sauce. Add the cooked pasta to the skillet with the beef and vegetable mixture. Toss everything together until well combined and coated with the sauce. Season with salt, freshly cracked black pepper, and lemon zest (if using). Taste and adjust the seasoning as needed. Divide the pasta into bowls and sprinkle with grated Parmesan cheese (if using) and chopped fresh basil or parsley for a burst of flavor.
Ingredients:
- 2 filet mignon steaks (8 oz each)
- 2 tbsp olive oil
- Salt and freshly cracked black pepper
- 1 tbsp unsalted butter (for cooking)
For the Peppercorn Thyme Butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 tbsp whole black peppercorns, crushed (or use a mix of black and green peppercorns for extra depth)
- 1 clove garlic, minced
- 1 tbsp lemon juice (optional, for freshness)
Instructions:
Preheat the oven to 400°F (200°C). Take the filet mignon steaks out of the fridge about 30-45 minutes before cooking to allow them to come to room temperature. In a small bowl, combine the softened butter with the crushed peppercorns, minced garlic, fresh thyme, and lemon juice. Mix until all ingredients are well incorporated. You can also use a fork to mash everything together until smooth. Once mixed, transfer the butter onto a piece of plastic wrap or parchment paper and shape it into a log. Twist the ends tightly to seal and refrigerate for at least 30 minutes (or up to a few days) to firm up. Pat the steaks dry with a paper towel and season generously with salt and cracked black pepper on both sides. Heat olive oil in a large, oven-safe skillet (cast iron works great) over medium-high heat until hot and shimmering. Add the steaks to the skillet and sear for 3-4 minutes on each side, until a golden-brown crust forms. Add the tablespoon of butter to the skillet with the steaks. Once it melts, spoon some of the butter over the steaks to baste them. Transfer the skillet to the preheated oven and roast for about 5-7 minutes for medium-rare, or longer if you prefer your steak more done. Check the internal temperature with a meat thermometer: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, and 140-145°F (60-63°C) for medium. Remove the skillet from the oven and transfer the steaks to a plate. Let them rest for 5-10 minutes to allow the juices to redistribute. Slice the chilled peppercorn thyme butter into rounds and place one or two slices on top of each steak just before
serving.