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Ebi Katsu Curry Bowl

Ebi Katsu Curry Bowl

Japanese · 40 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 14 oz raw shrimp
  • 1.5 cups panko breadcrumbs
  • 0.25 cup all-purpose flour
  • 1 eggs
  • 0.5 box japanese curry roux blocks
  • 1 yellow onion
  • 4 cups cooked short-grain rice
  • 2 cups neutral frying oil
  1. Peel and devein shrimp, then pulse two-thirds to a paste and fold in the rest chopped; form into 4 patties.
  2. Coat patties in flour, beaten egg and panko.
  3. Saute sliced onion until soft, add 3 cups water, simmer 5 minutes, then melt in curry roux and simmer 5 minutes until thick.
  4. Fry the shrimp katsu in 350F oil 2-3 minutes per side until golden and cooked through.
  5. Slice the katsu and lay over rice, then ladle curry sauce alongside.
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Ecuadorian Shrimp Ceviche

Ecuadorian Shrimp Ceviche

Latin · 30 min · shrimp · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb raw shrimp, peeled
  • 6 fresh limes
  • 2 oranges
  • 1 red onion
  • 2 roma tomatoes
  • 1/3 cup tomato ketchup
  • 1/4 cup fresh cilantro
  • 1/2 cup corn nuts (tostado)
  1. Blanch shrimp in boiling water 2 minutes until just pink, then plunge into ice water and drain.
  2. Thinly slice red onion and soak in cold water 5 minutes to mellow.
  3. Combine lime juice, orange juice, ketchup, and diced tomato to make the sauce.
  4. Add cooked shrimp, drained onion, and cilantro; toss to coat.
  5. Chill 15 minutes, then serve topped with crunchy corn nuts.
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Egg & Avocado Salad Wraps

Egg & Avocado Salad Wraps

· 15 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 4 hard-boiled eggs
  • 1 ripe avocado
  • 2 tbsp mayonnaise
  • 8 large lettuce leaves
  • 1/2 lemon
  • to taste salt
  • to taste pepper
  1. Peel eggs and chop into small pieces.
  2. In a bowl, mash avocado with lemon juice, then fold in chopped eggs.
  3. Add mayonnaise, salt, and pepper, mix gently.
  4. Spoon into lettuce leaves, roll into wraps.
  5. Serve immediately or refrigerate for 30 min.
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Egg And Tortilla Skillet With Salsa And Melted Cheese

Egg And Tortilla Skillet With Salsa And Melted Cheese

American · 25 min · beans · vegetarian, high-protein

Ingredients & steps ↓
  • 7 oz sturdy tortilla chips
  • 8 large eggs
  • 1 3/4 cups chunky jarred salsa
  • 1 3/4 cups Monterey Jack, shredded
  • 1 (15 oz) can canned black beans, rinsed
  • 1/2 cup sour cream
  • 1 medium avocado, sliced
  • 1/2 cup total red onion and cilantro, chopped
  • 1 tsp each cumin and chili powder
  1. Warm the salsa with the beans, cumin, and chili powder in a 12-inch skillet over medium until it bubbles at the edges, about 4 minutes.
  2. Fold in the tortilla chips just until each one is coated; work fast so they soften without collapsing to mush.
  3. Scatter the cheese over the top, cover, and cook 2 minutes until it melts into sheets.
  4. Make eight shallow wells with the back of a spoon and crack an egg into each.
  5. Cover and cook 5 to 6 minutes over medium-low, until the whites are opaque all the way to the yolk and the yolks still tremble.
  6. Top with sour cream, avocado, red onion, and cilantro and serve straight from the skillet.
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Egg Curry (Anda Masala)

Egg Curry (Anda Masala)

Indian · 35 min · vegetarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 6 eggs
  • 1 large yellow onion
  • 1 1/4 cups canned crushed tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp kashmiri chili powder
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 3 tbsp neutral oil
  1. Hard-boil the eggs 9 minutes, cool, peel and prick lightly; pan-fry in 1 tbsp oil 2 minutes to blister, then set aside.
  2. Saute chopped onion in remaining oil over medium heat 7 minutes until golden.
  3. Add ginger-garlic paste, cook 1 minute, then stir in cumin, chili powder and turmeric.
  4. Add crushed tomatoes and cook 8 minutes until the masala thickens and oil separates.
  5. Add 3/4 cup water and the eggs, simmer 5 minutes, finish with garam masala and salt.
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Egg In A Hole With Sausage Patties And Fried Apples

Egg In A Hole With Sausage Patties And Fried Apples

American · 25 min · pork · high-protein

Ingredients & steps ↓
  • 8 large eggs
  • 8 thick slices white sandwich bread
  • 6 tbsp unsalted butter
  • 12 oz bulk breakfast sausage
  • 3, sliced thick firm apples
  • 2 1/2 tbsp light brown sugar
  • 2 tsp total salt, black pepper and cinnamon
  1. Form the sausage into eight thin patties and fry over medium heat for 3 minutes per side until browned with a crisp edge and no pink at the center.
  2. Pour off most of the fat, add the apples, brown sugar and cinnamon, and cook 6 minutes until the slices are glazed and tender at the edge but still hold their shape.
  3. Cut a 2-inch hole out of the middle of each slice of bread with a glass, saving the rounds.
  4. Melt butter in a skillet, lay in the bread, and crack an egg into each hole.
  5. Cook 3 minutes until the underside of the bread is golden and the white has just set, then flip carefully and give it 1 minute more for a soft yolk.
  6. Toast the cut-out rounds in the same butter and serve everything together, seasoned with salt and pepper.
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Egg Salad Lettuce Wraps

Egg Salad Lettuce Wraps

· 15 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓
  • 6 hard-boiled eggs
  • 3 tbsp mayonnaise
  • 1 tbsp minced red onion
  • 8 large lettuce leaves
  • to taste salt
  • to taste pepper
  1. Peel eggs and chop into small pieces.
  2. In a bowl, mix eggs, mayonnaise, minced onion, salt, and pepper.
  3. Spoon mixture into lettuce leaves, roll into wraps.
  4. Serve immediately or refrigerate for 30 min.
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Egg Salad Sandwiches With Celery And Fresh Chives

Egg Salad Sandwiches With Celery And Fresh Chives

American · 25 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 12 large eggs
  • 1/2 cup plus 1 tbsp mayonnaise
  • 3 ribs, minced celery
  • 1 1/2 tbsp Dijon mustard
  • 8 slices white sandwich bread
  • 3 tbsp, snipped fresh chives
  • 4 leaves green leaf lettuce
  • 2 oz kettle potato chips
  • 2 tsp total salt, black pepper and paprika
  1. Lower the eggs into boiling water, cook exactly 10 minutes, then move them straight to ice water so the yolks stay bright and no gray ring forms.
  2. Peel under running water and chop the eggs coarsely; big pieces of white are what separates good egg salad from paste.
  3. Fold in the mayonnaise, mustard, celery, chives, salt and pepper, mashing only a few yolks to bind the rest.
  4. Chill 5 minutes so the salad holds its shape on a spoon.
  5. Lay lettuce on four slices of bread, mound on the egg salad, and dust with paprika before closing.
  6. Cut on the diagonal and serve with chips.
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Egg and Veggie Breakfast Muffin Prep

Egg and Veggie Breakfast Muffin Prep

American · 35 min · vegetarian, keto, low-carb

Ingredients & steps ↓
  • 12 large eggs
  • 2 cups baby spinach, chopped
  • 1 red bell pepper, diced
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions, sliced
  • 1/3 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Preheat oven to 375F and grease a 12-cup muffin tin well.
  2. Whisk eggs with milk, salt, and pepper until smooth.
  3. Stir in spinach, bell pepper, green onions, and cheese.
  4. Divide the mixture evenly among the 12 cups.
  5. Bake 20 minutes until puffed and set in the center.
  6. Cool, then store in containers for grab-and-go breakfasts.
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Egg, Cheddar And Home Fry Burritos

Egg, Cheddar And Home Fry Burritos

American · 35 min · vegetarian, high-protein

Ingredients & steps ↓
  • 12 large eggs
  • 4 burrito-size flour tortillas (12-inch)
  • 1 1/2 lb russet potatoes, cut in 1/2-inch dice
  • 8 oz sharp cheddar, shredded
  • 8 tsp vegetable oil
  • 4 tsp butter
  • 1/2 cup sour cream
  • 3/4 cup jarred salsa
  • 4 scallions, sliced
  • 1 1/2 tsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp black pepper
  1. Rinse the diced potatoes and dry them thoroughly on a towel; wet potatoes steam instead of browning.
  2. Cook them in the oil in a large skillet over medium-high, undisturbed for 5 minutes, then stir every 3 minutes for 12 to 14 more, until the cubes are crusted on several faces and tender in the middle. Season with paprika, salt, and pepper and set aside.
  3. Beat the eggs with a pinch of salt until no streaks of white remain.
  4. Melt the butter in a nonstick skillet over medium-low, add the eggs, and pull them slowly into large soft folds. Take them off the heat while they still look slightly underdone; they finish in the pan.
  5. Warm the tortillas 20 seconds a side so they roll without cracking.
  6. Down the center of each tortilla layer cheddar, hot home fries, scrambled eggs, more cheddar, sour cream, salsa, and scallions.
  7. Fold in the sides, roll tight, and set each burrito seam-side down in the dry skillet for 90 seconds to seal.
  8. Wrap in foil to hold, or cool completely and refrigerate for later in the week.
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Eggnog Cheesecake with Gingersnap Crust

Eggnog Cheesecake with Gingersnap Crust

American · 530 min · vegetarian

Ingredients & steps ↓
  • 10 oz (about 40) gingersnap cookies
  • 5 tbsp unsalted butter, melted
  • 2 tbsp light brown sugar
  • 24 oz (three 8-oz blocks) cream cheese
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup eggnog
  • 2 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 3/4 tsp, plus more for dusting ground nutmeg
  • 1/2 tsp ground cinnamon
  1. Heat the oven to 325F. Crush the gingersnaps to fine crumbs, mix with the melted butter, brown sugar, and a pinch of salt, and press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes and cool.
  2. Wrap the outside of the pan in two layers of heavy-duty foil — this cheesecake takes a water bath, and the foil is what keeps it out of the filling.
  3. Beat the room-temperature cream cheese and granulated sugar on medium until completely smooth, scraping the bowl twice. Room temp matters: cold cream cheese means lumps forever.
  4. On low speed, add the eggs one at a time, then the eggnog, flour, vanilla, nutmeg, and cinnamon, mixing just until combined — overbeating whips in air, and air means cracks.
  5. Pour the filling over the crust, set the pan in a roasting pan, and pour hot water halfway up the sides of the springform.
  6. Bake 60-70 minutes, until the edges are set but the center 2-3 inches still wobbles like set gelatin when you nudge the pan.
  7. Turn the oven off, crack the door, and leave the cheesecake in its water bath for 1 hour — the slow cool-down is your crack insurance.
  8. Lift it out, run a thin knife around the edge, cool to room temperature, then refrigerate uncovered at least 6 hours or overnight.
  9. Just before serving, release the ring and dust the top with a fresh grating of nutmeg.
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Eggplant Parm Bake (no-fry)

Eggplant Parm Bake (no-fry)

Italian · 45 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓
  • 2 medium eggplant, sliced 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 jar (24 oz) marinara sauce
  • 12 oz fresh mozzarella, sliced
  • 1/2 cup parmesan, grated
  • 1/2 cup fresh basil leaves
  • 1 tsp kosher salt
  • to taste black pepper
  1. Preheat oven to 425°F. Lay eggplant on 2 sheet pans, brush both sides with olive oil, salt generously. Roast 20 min, flipping halfway.
  2. While the eggplant roasts, warm the marinara in a saucepan. Spread 1 cup in a 9x13 baking dish; layer hot eggplant, warm sauce, mozzarella, parmesan. Repeat.
  3. Bake at 425°F for 10–12 min — everything is already hot, so it only needs the cheese melted and the edges bubbling.
  4. Rest 3 min. Tear basil over the top; serve.
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Eggs Benedict

Eggs Benedict

American · 35 min · pork · high-protein

Ingredients & steps ↓
  • 8 eggs
  • 4 english muffins
  • 8 slices canadian bacon
  • 1 cup butter
  • 1 lemon
  • 1 tbsp white vinegar
  • 1 pinch cayenne pepper
  • 1 tsp kosher salt
  1. Melt the butter and keep it warm. Separate 4 eggs, keeping the yolks.
  2. Whisk the yolks with a squeeze of lemon over a pan of barely simmering water until thick and pale.
  3. Drizzle in the warm butter slowly, whisking constantly, until the hollandaise coats a spoon. Season and keep warm.
  4. Bring a wide pan of water to a bare simmer with the vinegar and poach the remaining 4 eggs for 3 minutes.
  5. Toast the muffins and warm the Canadian bacon in a dry pan.
  6. Stack muffin, bacon, egg and hollandaise, and finish with cayenne.
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Egyptian Ful Medames Breakfast Beans

Egyptian Ful Medames Breakfast Beans

Middle-eastern · 15 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 cans canned fava beans
  • 2 garlic cloves
  • 1 lemon
  • 1 tsp ground cumin
  • 1 roma tomato
  • 1/4 bunch fresh parsley
  • 3 tbsp olive oil
  1. Warm the fava beans with their liquid in a pot over medium 6 minutes.
  2. Mash about half the beans with a fork for a creamy-chunky texture.
  3. Stir in grated garlic, cumin, and salt and cook 2 minutes.
  4. Off the heat, mix in lemon juice and a generous drizzle of olive oil.
  5. Top with diced tomato and chopped parsley.
  6. Serve warm with pita or flatbread.
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Egyptian Ful Medames Breakfast Bowl

Egyptian Ful Medames Breakfast Bowl

Middle-eastern · 15 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 2 15-oz cans canned fava beans
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 lemon
  • 3 tbsp extra-virgin olive oil
  • 1 tomato
  • 1/4 cup fresh parsley
  • to serve warm pita bread
  1. Warm the fava beans with their liquid in a saucepan over medium heat, 5 minutes.
  2. Mash the garlic with 1/2 tsp salt and stir into the beans with the cumin.
  3. Roughly mash about half the beans with a fork for a creamy-chunky texture.
  4. Simmer 3 more minutes, then squeeze in the lemon.
  5. Spoon into a bowl, drizzle generously with olive oil, and top with diced tomato and parsley.
  6. Serve hot with warm pita for scooping.
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Egyptian Ful Medames with Cumin and Lemon

Egyptian Ful Medames with Cumin and Lemon

Middle-eastern · 15 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 can (15 oz) canned fava beans
  • 2, minced garlic cloves
  • 1 tsp ground cumin
  • 1, juiced lemon
  • 2 tbsp extra-virgin olive oil
  • 1, diced tomato
  • 2 tbsp, chopped fresh parsley
  1. Warm the fava beans with their liquid in a saucepan over medium heat for 5 minutes.
  2. Add the garlic and cumin and cook for 2 minutes.
  3. Mash about half the beans with a fork to thicken the mixture, keeping the rest whole.
  4. Stir in the lemon juice and season with salt.
  5. Transfer to a bowl and top with diced tomato, parsley, and a generous drizzle of olive oil.
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Egyptian Koshari

Egyptian Koshari

African · 55 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 cup brown lentils
  • 1 cup long-grain rice
  • 1 cup elbow macaroni
  • 1 can canned chickpeas
  • 2 large yellow onion
  • 2 cups canned crushed tomatoes
  • 4 garlic cloves
  • 2 tbsp white vinegar
  • 2 tsp ground cumin
  • 1/2 cup vegetable oil
  1. Simmer lentils in water 20 minutes until just tender, then add the rice and 1.5 cups water and steam covered 15 minutes.
  2. Boil the macaroni separately until al dente, drain, and warm the chickpeas.
  3. Fry thinly sliced onions in oil over medium-high, stirring often, 15 minutes until deep brown and crisp; drain on paper towel.
  4. For the sauce, cook garlic in a little of the onion oil, add crushed tomatoes, cumin, and vinegar, and simmer 10 minutes.
  5. Layer rice-lentils, macaroni, and chickpeas in bowls.
  6. Top with the tomato sauce and a generous crown of crispy onions.
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Elote-Style Street Corn Chicken Bake

Elote-Style Street Corn Chicken Bake

Tex-mex · 55 min · chicken · high-protein

Ingredients & steps ↓
  • 2 lb boneless skinless chicken thighs
  • 4 cups frozen fire-roasted corn
  • 1/2 cup mayonnaise
  • 1/3 cup Mexican crema
  • 5 oz cotija cheese, crumbled
  • 2 lime
  • 3 garlic cloves
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 bunch cilantro
  • 4 scallions
  • 2 tbsp olive oil
  1. Heat the oven to 425F. Toss the corn with the oil on a sheet pan and roast 15 minutes, stirring once, until browned in patches and any water has cooked off — wet corn makes a soupy bake.
  2. Meanwhile season the chicken thighs with 1 tsp salt, the chili powder and the paprika, and sear in a hot skillet 3 minutes a side just to color them.
  3. Stir the mayonnaise, crema, grated garlic, the juice of one lime, half the cotija and half the sliced scallions into the roasted corn on the pan.
  4. Spread the corn mixture in a 9x13 dish, nestle the chicken thighs on top, and bake 18 to 22 minutes until the thighs read 165F at the thickest point.
  5. Scatter the remaining cotija over and run the dish under the broiler 2 minutes until the top is freckled brown.
  6. Finish with cilantro, the remaining scallions and the juice of the second lime, and serve with warm tortillas or rice.
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Enchiladas Suizas con Crema

Enchiladas Suizas con Crema

Mexican · 70 min · chicken · high-protein

Ingredients & steps ↓
  • 1.5 lb boneless chicken thighs
  • 1.5 lb tomatillos, husked
  • 2 serrano chiles
  • 1 large white onion
  • 4 garlic cloves
  • 1 bunch cilantro
  • 1 cup Mexican crema
  • 10 oz shredded Monterey Jack
  • 12 corn tortillas
  • 2 cups chicken stock
  • 3 tbsp neutral oil
  • 1 tsp ground cumin
  1. Simmer the chicken thighs in the stock with half the onion and 2 garlic cloves, covered, 20 minutes, until they reach 165F on an instant-read thermometer. Cool slightly and shred; keep 1 cup of the poaching liquid.
  2. Meanwhile broil the tomatillos, serranos, remaining onion and remaining garlic on a foil-lined sheet 6 inches from the element, 8 to 10 minutes, turning once, until blistered and slack.
  3. Blend the charred vegetables with the cilantro, cumin, 1 tsp salt and the reserved poaching liquid until smooth. Fry the puree in the oil in a wide pan over medium-high 6 minutes, stirring, until it darkens and thickens, then take off the heat and stir in the crema.
  4. Heat the oven to 375F. Warm the tortillas in a dry skillet 15 seconds a side so they roll without cracking.
  5. Dip each tortilla in the sauce, fill with shredded chicken and a pinch of cheese, roll, and lay seam-down in a 9x13 dish.
  6. Pour the remaining sauce over the top, scatter with the rest of the cheese, and bake 20 to 25 minutes until bubbling at the edges. Rest 5 minutes before serving.
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Enchiladas Verdes de Pollo

Enchiladas Verdes de Pollo

Mexican · 50 min · chicken · high-protein

Ingredients & steps ↓
  • 1.25 lb boneless skinless chicken breasts
  • 1.25 lb tomatillos
  • 2 serrano chiles
  • 1 white onion
  • 3 garlic cloves
  • 1/2 cup fresh cilantro
  • 12 corn tortillas
  • 1/2 cup Mexican crema
  • 1.5 cups shredded Monterey Jack cheese
  • 3 tbsp vegetable oil
  1. Simmer chicken in salted water for 15 minutes, then shred.
  2. Boil tomatillos, serranos, half the onion, and garlic for 8 minutes until soft, then blend with cilantro.
  3. Fry the salsa verde in 1 tbsp oil for 5 minutes and season with salt.
  4. Lightly fry each tortilla in oil for 15 seconds to soften, then dip in the warm salsa.
  5. Fill each tortilla with shredded chicken, roll, and arrange seam-side down in a baking dish.
  6. Top with remaining salsa, crema, and cheese, then bake at 400 F for 12 minutes until bubbling.
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Ensaladilla Rusa

Ensaladilla Rusa

Spanish · 100 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb waxy potatoes
  • 2 carrots
  • 3/4 cup frozen peas
  • 1 (5 oz) can canned tuna in olive oil
  • 2 eggs
  • 2/3 cup mayonnaise
  • 1/3 cup pitted green olives
  • 1 tsp fine salt
  1. Boil the whole potatoes, diced carrots, and eggs; remove eggs at 10 minutes and vegetables at 18 minutes.
  2. Add the peas for the final 3 minutes, then drain everything and cool.
  3. Peel and dice the potatoes, carrots, and eggs into small cubes.
  4. Fold in the drained flaked tuna, peas, chopped olives, and mayonnaise.
  5. Season with salt and chill at least 1 hour.
  6. Serve cold, garnished with extra olives.
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Escalivada

Escalivada

Spanish · 60 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 3 red bell peppers
  • 2 eggplants
  • 1 red onion
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sherry vinegar
  • to taste flaky sea salt
  1. Rub the whole peppers, eggplants, and onion with a little oil and roast at 400F for 40 minutes, turning once.
  2. Transfer the peppers to a covered bowl for 10 minutes to loosen the skins.
  3. Peel all the vegetables and tear the flesh into long strips, discarding seeds.
  4. Arrange on a platter and scatter with thinly sliced raw garlic.
  5. Dress with olive oil, sherry vinegar, and flaky salt.
  6. Serve at room temperature.
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Ethiopian Doro Wot Chicken Stew

Ethiopian Doro Wot Chicken Stew

African · 60 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓
  • 8 pieces bone-in chicken drumsticks
  • 3 large red onion
  • 3 tbsp berbere spice blend
  • 4 tbsp niter kibbeh spiced butter
  • 5 garlic cloves
  • 2 inch piece fresh ginger
  • 4 hard-boiled eggs
  • 1 lemon
  1. Marinate chicken in lemon juice and salt for 15 minutes while you finely mince the onions.
  2. Dry-cook the onions in a heavy pot over medium, stirring, 12 minutes until collapsed and jammy with no added fat.
  3. Add the niter kibbeh, grated garlic and ginger, and cook 3 minutes, then stir in berbere and bloom 2 minutes.
  4. Pour in 1.5 cups water to form a thick red sauce and simmer 5 minutes.
  5. Add the chicken, cover, and simmer on low 30 minutes, turning the pieces halfway.
  6. Score the hard-boiled eggs and nestle them in for the last 8 minutes to absorb the sauce. Serve with injera.
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Ethiopian Gomen Wot Collard Greens

Ethiopian Gomen Wot Collard Greens

African · 35 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Ingredients & steps ↓
  • 2 bunches collard greens
  • 1 large red onion
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 1 jalapeno pepper
  • 1/2 tsp ground cardamom
  • 3 tbsp olive oil
  1. Strip and finely chop the collard greens, discarding the tough stems.
  2. Soften chopped onion in oil over medium 6 minutes until translucent.
  3. Add grated garlic, ginger, and diced jalapeno and cook 2 minutes.
  4. Add the greens and 1/2 cup water, cover, and steam 12 minutes, stirring once.
  5. Uncover, stir in cardamom and salt, and cook 4 minutes until the greens are tender and glossy.
  6. Serve with injera or as a side to lentil stews.
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Ethiopian Misir Wot Red Lentil Stew

Ethiopian Misir Wot Red Lentil Stew

African · 45 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1.5 cups red split lentils
  • 2 large red onion
  • 2 tbsp berbere spice blend
  • 4 garlic cloves
  • 1 inch piece fresh ginger
  • 2 tbsp tomato paste
  • 3 tbsp vegetable oil
  1. Rinse the lentils until the water runs clear and set aside.
  2. Dry-cook finely chopped onions in a pot over medium 10 minutes until softened and reduced.
  3. Add oil, grated garlic and ginger, and cook 2 minutes, then stir in berbere and tomato paste and bloom 2 minutes.
  4. Add the lentils and 4 cups water, bring to a boil, then simmer 20 minutes, stirring occasionally.
  5. Season with salt and cook until the stew is thick and the lentils have broken down.
  6. Serve with injera or rice.
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Fabada Asturiana

Fabada Asturiana

Spanish · 200 min · beans · gluten-free, dairy-free, high-protein

Ingredients & steps ↓
  • 1 lb, soaked overnight dried fabes or large white lima beans
  • 2 sausages cooking chorizo
  • 1 morcilla blood sausage
  • 1/2 lb smoked pork belly
  • 1/2 lb smoked pork shoulder
  • 1 pinch saffron threads
  • 1 tsp sweet pimenton
  • 1 bay leaf
  • 2 tbsp olive oil
  1. Drain the soaked fabes and place in a large pot with the pork belly, shoulder, chorizo, morcilla, and bay leaf.
  2. Cover with cold water by 2 inches, bring to a boil, and skim the foam.
  3. Add the olive oil, saffron, and pimenton, then lower to a bare simmer.
  4. Cook very gently for 2 1/2 to 3 hours, adding a splash of cold water two or three times to keep the beans covered, until the fabes are completely creamy and the meats are soft.
  5. Remove the meats, slice them, and return to the pot; season carefully.
  6. Rest 15 minutes so the stew thickens, then serve in deep bowls.
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Farmhouse Ham Steak With Scalloped Potatoes And Green Beans

Farmhouse Ham Steak With Scalloped Potatoes And Green Beans

American · 85 min · pork · high-protein

Ingredients & steps ↓
  • 2 1/2 lb (4 thick steaks) bone-in ham steaks
  • 3 lb russet potatoes, sliced thin
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups sharp cheddar, shredded
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 onion yellow onion, sliced thin
  • 1 lb green beans, trimmed
  • 4 rolls soft dinner rolls
  • 1/2 tsp each dry mustard, nutmeg, salt, black pepper
  1. Heat the oven to 375F. Melt the butter in a saucepan, cook the onion 4 minutes until translucent, then whisk in the flour and let it bubble a full minute so it loses its raw taste.
  2. Stream in the milk and cream, whisking, and simmer 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Off the heat, stir in the mustard, nutmeg, and half the cheddar.
  3. Layer the potato slices in a buttered 9x13 dish, salting as you go, and pour the sauce over so it runs down between the layers. Cover with foil and bake 40 minutes.
  4. Uncover, scatter the rest of the cheddar on top, and bake 20 to 25 minutes more until the top is browned and a knife slides through the middle without resistance. Rest 10 minutes so it sets.
  5. Meanwhile score the fat edge of the ham steaks so they do not curl, and sear them in a dry hot skillet 3 to 4 minutes per side until the edges caramelize and the surface glistens.
  6. Steam the green beans 5 minutes until bright green and squeaky. Serve a ham steak with a big square of scalloped potatoes, the beans, and a warm roll.
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Fasolada White Bean Soup

Fasolada White Bean Soup

Greek · 70 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried cannellini beans
  • 2 carrots
  • 2 celery stalks
  • 1 yellow onion
  • 2 tbsp tomato paste
  • 5 tbsp olive oil
  • 1 bay leaf
  • 1/4 cup fresh parsley
  1. Soak beans overnight, then drain.
  2. Saute diced onion, carrot, and celery in olive oil until softened, about 8 minutes.
  3. Stir in tomato paste and cook 1 minute.
  4. Add the beans, bay leaf, and enough water to cover by two inches.
  5. Simmer 45-55 minutes until the beans are creamy, adding salt near the end.
  6. Stir in parsley and a final drizzle of olive oil before serving.
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Fattoush Salad with Grilled Halloumi

Fattoush Salad with Grilled Halloumi

Mediterranean · 20 min · vegetarian

Ingredients & steps ↓
  • 8 oz, sliced halloumi cheese
  • 1, torn whole-wheat pita
  • 3 cups, chopped romaine lettuce
  • 1, diced cucumber
  • 2, diced tomatoes
  • 4, sliced radishes
  • 1 tsp sumac
  • 1, juiced lemon
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp, chopped fresh mint
  1. Toast the torn pita in a dry skillet or 400F oven until crisp, about 5 minutes.
  2. Grill the halloumi slices in a hot dry pan for 2 minutes per side until golden.
  3. Combine romaine, cucumber, tomatoes, radishes, and mint in a large bowl.
  4. Whisk lemon juice, olive oil, sumac, and salt into a dressing and toss with the salad.
  5. Top with the crisp pita and grilled halloumi and serve at once.
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Fattoush Salad with Sumac and Pita Chips

Fattoush Salad with Sumac and Pita Chips

Middle-eastern · 25 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓
  • 1 heart romaine lettuce
  • 3 Persian cucumbers
  • 3 tomatoes
  • 6 radishes
  • 3 green onions
  • 1 cup fresh mint and parsley
  • 2 rounds pita bread
  • 1 tbsp ground sumac
  • 1 tbsp pomegranate molasses
  • 1/4 cup extra-virgin olive oil
  • 1 lemon
  1. Tear pita into pieces, toss with oil and salt, and bake at 400F until crisp, 6 minutes.
  2. Chop romaine, cucumbers, tomatoes, radishes, and green onions into bite-size pieces.
  3. Whisk lemon juice, pomegranate molasses, sumac, olive oil, and salt into a dressing.
  4. Combine vegetables and torn herbs in a large bowl.
  5. Dress the salad and toss to coat just before serving.
  6. Fold in the pita chips so they stay crisp.
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Feast of Seven Fishes Garlic Butter Shrimp

Feast of Seven Fishes Garlic Butter Shrimp

Italian · 25 min · shrimp · pescatarian, keto, low-carb

Ingredients & steps ↓
  • 2 lb large shrimp, peeled and deveined, tails on
  • 8 tbsp unsalted butter
  • 8 garlic cloves
  • 1 tbsp Calabrian chile paste
  • 2 lemons
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1 loaf crusty Italian bread
  • 1/3 cup dry white wine
  1. Pat the shrimp very dry and toss with the smoked paprika, dried oregano, and a big pinch of salt — this quick paprika-oregano dust is the house move that gives the shrimp color before the butter ever hits.
  2. Slice the bread thick, toast it under the broiler until golden at the edges, and set it aside for the table.
  3. Melt 2 tablespoons of the butter in a large skillet over medium-high. Sear the shrimp in two batches, about 90 seconds per side, until just opaque, and move them to a platter — do not crowd the pan.
  4. Drop the heat to medium, add the remaining 6 tablespoons butter and the thinly sliced garlic, and cook 1 to 2 minutes until fragrant but not browned.
  5. Stir in the Calabrian chile paste, then pour in the white wine and simmer 2 minutes until slightly reduced.
  6. Zest one lemon into the pan, squeeze in the juice of both, return the shrimp and any juices, and toss 30 seconds to coat.
  7. Shower with parsley and serve straight from the skillet with the toasted bread for dragging through the chile-garlic butter.
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Flank Steak Pinwheels with Spinach and Provolone

Flank Steak Pinwheels with Spinach and Provolone

American · 60 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓
  • 2 lb flank steak
  • 6 oz baby spinach
  • 6 oz sliced provolone
  • 1 cup roasted red peppers, drained and patted dry
  • 3 garlic cloves
  • 1/3 cup grated Parmesan
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 length butcher's twine
  1. Butterfly the flank steak horizontally to open it into one flat sheet, then pound between plastic wrap to an even 1/2 inch. Note which way the grain runs — you will roll across it so the finished slices cut against it.
  2. Wilt the spinach with the sliced garlic in 1 tbsp oil over medium heat, 2 minutes. Tip into a sieve and press hard: wet filling steams the roll open.
  3. Season the meat, then layer provolone, spinach, red peppers and Parmesan, leaving a 1-inch border along the far edge.
  4. Roll tightly across the grain and tie with twine at 1.5-inch intervals. Rub the outside with the remaining oil and season.
  5. Sear the roll in an oven-safe skillet over medium-high, about 425F, turning to brown all sides, 6 to 8 minutes total.
  6. Transfer to a 375F oven and roast 18 to 25 minutes, until the center of the meat reads 130F for medium-rare or 140F for medium. The filling reads hotter than the beef — probe the meat itself, not the cheese.
  7. Rest 10 minutes before cutting the twine and slicing into 1-inch pinwheels.
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Four Cheese Baked Ziti With Garlic Bread And House Salad

Four Cheese Baked Ziti With Garlic Bread And House Salad

American · 60 min · vegetarian, high-protein

Ingredients & steps ↓
  • 14 oz ziti or penne
  • 3 3/4 cups marinara sauce
  • 1 3/4 cups whole-milk ricotta
  • 2 1/2 cups shredded mozzarella
  • 3/4 cup grated Parmesan
  • 4 slices sliced provolone
  • half a 1 lb loaf Italian bread
  • 3 tbsp unsalted butter, softened
  • 4 cloves garlic cloves
  • 2 romaine hearts romaine hearts, chopped
  • 2 tomatoes ripe tomatoes, wedged
  • 2 tbsp olive oil
  • 1 tsp oregano dried oregano, red pepper flakes, salt, black pepper
  1. Heat the oven to 400F and boil the ziti in heavily salted water for 2 minutes less than the box says — it will finish in the oven and you do not want mush.
  2. Stir the drained pasta with two-thirds of the marinara, the ricotta, the Parmesan, the oregano, and a good grind of pepper until every tube is coated and streaky with white.
  3. Spread half in a 9x13 dish, lay the provolone slices across the middle, add the rest of the pasta, then the remaining sauce and all the mozzarella.
  4. Bake 30 minutes covered, then uncover and bake 10 to 12 minutes more until the cheese is browned in patches and the sauce bubbles up the sides. Rest 10 minutes before cutting.
  5. Split the bread, mash the butter with minced garlic and a pinch of salt, spread it thick, and broil 2 to 3 minutes until the edges char slightly.
  6. Toss the romaine and tomatoes with the olive oil, a splash of vinegar, salt, and pepper. Serve a big square of ziti with bread and a handful of salad on the side.
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Four-Cheese Frittata With Spinach And Heavy Cream

Four-Cheese Frittata With Spinach And Heavy Cream

American · 30 min · vegetarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓
  • 12 eggs
  • 1/2 cup heavy cream
  • 3 oz, shredded sharp cheddar
  • 1/2 cup grated parmesan
  • 3 oz, shredded swiss cheese
  • 3 oz, in small dabs cream cheese
  • 8 oz baby spinach
  • 4 tbsp unsalted butter
  • 2 cloves, minced garlic
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  1. Heat the oven to 375F. Melt 2 tablespoons of the butter in a 10-inch oven-safe skillet, cook the garlic 30 seconds, then wilt the spinach in handfuls, about 3 minutes, and press out any liquid with the back of a spoon.
  2. Whisk the eggs with the cream, salt and pepper until pale and completely combined, then stir in the cheddar, swiss and half the parmesan.
  3. Add the last 2 tablespoons of butter to the pan, pour in the egg mixture, and stir once to distribute the spinach. Dot the cream cheese over the surface and scatter the remaining parmesan.
  4. Cook on the stovetop over medium-low for 4 minutes, until the edges set and pull slightly away from the pan.
  5. Slide the skillet into the oven for 12 to 14 minutes, until the center is puffed and no longer jiggles when nudged. Rest 5 minutes, then cut into wedges.
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Freezer Chicken and Green Chile Burritos

Freezer Chicken and Green Chile Burritos

Tex-mex · 50 min · chicken · high-protein

Ingredients & steps ↓
  • 2 lb Boneless skinless chicken thighs
  • 2 cans (4 oz each) Canned diced green chiles
  • 3 cups Cooked long-grain rice
  • 1 can (15 oz), rinsed Canned pinto beans
  • 8 Large flour tortillas (burrito size)
  • 2 cups Shredded Monterey Jack cheese
  • 1 tbsp Ground cumin
  • 1 tsp Garlic powder
  • 2 tbsp Olive oil
  1. Season chicken thighs with cumin, garlic powder, and salt. Heat olive oil in a skillet over medium-high and cook chicken until 165F internal, about 12 minutes, turning once.
  2. Rest 5 minutes, then shred with two forks and toss with the green chiles.
  3. Combine the shredded chicken, rice, and pinto beans in a large bowl.
  4. Warm tortillas, then fill each with the mixture and a sprinkle of cheese.
  5. Fold in the sides and roll into tight burritos.
  6. Wrap each in foil or parchment and freeze on a sheet pan before transferring to bags.
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Freezer Sausage and Cheddar Breakfast Sandwiches

Freezer Sausage and Cheddar Breakfast Sandwiches

American · 60 min · pork

Ingredients & steps ↓
  • 8 English muffins
  • 1 1/2 lb bulk breakfast sausage
  • 10 large eggs
  • 8 sharp cheddar slices
  • 1/4 cup whole milk
  • 2 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  1. Heat the oven to 350F and butter a 9x13 baking dish.
  2. Whisk the eggs, milk, salt and pepper, pour into the dish and bake 15 to 18 minutes until set and an instant-read thermometer in the center reads 160F. Cool, then cut into 8 squares.
  3. Shape the sausage into 8 thin patties a little wider than the muffins, since they shrink. Cook them in a skillet over medium 4 minutes per side, until browned with no pink left and 160F internally.
  4. Split and lightly toast the muffins; a toasted surface is what stops the sandwich going soggy in the freezer.
  5. Stack muffin, sausage, egg square and cheese, and close.
  6. Cool the assembled sandwiches completely on a wire rack. Wrapping them warm traps steam, which makes them soggy and keeps them in the temperature danger zone far too long.
  7. Wrap each in parchment then foil, bag them, and freeze up to 2 months.
  8. To reheat, unwrap completely, microwave from frozen 90 seconds, rest 1 minute, then 45 to 60 seconds more until the center is steaming hot throughout.
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French Dip Sandwiches With Horseradish Cream

French Dip Sandwiches With Horseradish Cream

American · 40 min · beef · high-protein

Ingredients & steps ↓
  • 1 1/2 lb thinly sliced deli roast beef
  • 4 hoagie rolls
  • 6 oz sliced provolone
  • 3 tbsp butter
  • 1 large yellow onion
  • 3 cups beef broth
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tbsp Worcestershire sauce
  1. Melt the butter in a wide skillet and cook the onion over medium-low heat until deep golden and jammy, 12 to 14 minutes.
  2. Add the broth and Worcestershire, bring to a simmer, and season with pepper; keep it barely bubbling.
  3. Stir the mayonnaise, sour cream and horseradish together and refrigerate until serving.
  4. Split the rolls, lay them cut side up on a sheet pan, and toast under the broiler until the edges are dry and lightly browned, about 2 minutes.
  5. Dip the beef briefly in the hot broth, just until it loses its raw pink edge, about 20 seconds, then pile it on the rolls.
  6. Lay provolone over the hot beef and broil until the cheese slumps and browns at the edges, 1 to 2 minutes.
  7. Spread the horseradish cream on the top halves, close the sandwiches, and serve with the onions and small bowls of hot jus.
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French Toast Casserole With Sausage Links And Berries

French Toast Casserole With Sausage Links And Berries

American · 60 min · pork · high-protein

Ingredients & steps ↓
  • 12 oz, torn into chunks brioche or challah loaf
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 4 tbsp unsalted butter
  • 12 oz breakfast sausage links
  • 2 cups mixed berries
  • 1/4 cup maple syrup
  • 2 tsp total vanilla extract, cinnamon and salt
  1. Heat the oven to 350F and butter a 9x13 dish. Scatter the torn bread across it in an even layer.
  2. Whisk the eggs, milk, cream, half the brown sugar, the vanilla, cinnamon and a pinch of salt until no streaks of yolk remain, then pour it over the bread and press the chunks down so they drink it up.
  3. Melt the butter with the remaining brown sugar and spoon it over the top; it will set into a crackly lid as it bakes.
  4. Bake for 45 minutes, until the center is puffed and set and the top is deep gold. A knife slid into the middle should come out clean, not wet.
  5. While it bakes, brown the sausage links in a skillet over medium heat for 10 minutes, rolling them so they color all the way around.
  6. Let the casserole settle for 5 minutes, then cut into squares and serve with the sausage, the berries and the maple syrup.
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Fried Bologna Sandwiches With American Cheese And Mustard

Fried Bologna Sandwiches With American Cheese And Mustard

American · 20 min

Ingredients & steps ↓
  • 14 oz (8 slices) thick-sliced bologna
  • 8 slices white sandwich bread
  • 8 slices American cheese
  • 3 tbsp yellow mustard
  • 3 tbsp mayonnaise
  • 2 tbsp unsalted butter
  • 1/2, sliced thin yellow onion
  • 1/3 cup dill pickle chips
  • 1 tsp black pepper
  1. Cut two shallow slits from the edge to the center of each bologna slice so it fries flat instead of doming into a bowl.
  2. Melt the butter in a skillet and fry the bologna over medium-high heat for 2 minutes per side until the edges are brown and frilled.
  3. Push the bologna aside, add the onion, and cook 4 minutes until limp and browned at the edges.
  4. Lay cheese on the hot bologna in the pan and cover for 30 seconds until it slumps and melts.
  5. Toast the bread, spread with mustard and mayonnaise, and stack two slices of bologna per sandwich.
  6. Finish with the onions, pickle chips and a grind of pepper, and press the sandwich flat before cutting.
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Fried Chicken Sandwiches With Slaw And Waffle Fries

Fried Chicken Sandwiches With Slaw And Waffle Fries

American · 35 min · chicken · high-protein

Ingredients & steps ↓
  • 1 1/2 lb boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3 cups, for frying peanut oil
  • 4 potato sandwich buns
  • 1/2 cup dill pickle chips
  • 8 oz coleslaw mix
  • 1/4 cup mayonnaise
  • 2 tbsp each cider vinegar and sugar
  • 14 oz frozen waffle fries
  • 1 tbsp total salt, black pepper, paprika and garlic powder
  1. Soak the chicken thighs in the buttermilk with a teaspoon of salt for at least 15 minutes while the oven heats to 425F and the waffle fries bake for 20 minutes.
  2. Toss the coleslaw mix with the mayonnaise, vinegar, sugar and a pinch of salt and let it sit so it slumps slightly and turns glossy.
  3. Whisk the flour, cornstarch and remaining seasonings in a wide bowl. Lift each thigh straight from the buttermilk and press it into the flour, then press again with damp fingers so the coating goes craggy.
  4. Heat 1 1/2 inches of oil to 350F and fry the thighs two at a time for 6 to 7 minutes, turning once, until deep brown and 165F at the center; rest them on a rack.
  5. Toast the buns, lay down pickles, then the chicken, then a heap of slaw, and press the top on.
  6. Serve with the waffle fries while everything is still hot.
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Fried Fish Sandwiches With Tartar Sauce And Onion Rings

Fried Fish Sandwiches With Tartar Sauce And Onion Rings

American · 35 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓
  • 1 1/2 lb, cut into 4 pieces cod fillets
  • 1 cup all-purpose flour
  • 1 1/2 cups panko breadcrumbs
  • 2, beaten large eggs
  • 3 cups, for frying canola oil
  • 4 sandwich buns
  • 1/3 cup mayonnaise
  • 3 tbsp dill pickle relish
  • 1/2, juiced lemon
  • 1 cup shredded iceberg lettuce
  • 12 oz frozen onion rings
  • 2 tsp total salt, black pepper and paprika
  1. Heat the oven to 425F and bake the onion rings on a sheet pan for 18 minutes, turning once, until deep gold and crisp at the edges.
  2. Stir the mayonnaise, relish and lemon juice together with a pinch of pepper and chill the tartar sauce while you fry.
  3. Set out three shallow dishes: flour seasoned with the salt, pepper and paprika; the beaten eggs; and the panko. Pat the cod dry and coat each piece flour, egg, then panko, pressing so the crumbs stick.
  4. Heat 1 1/2 inches of oil in a deep skillet to 350F. Fry the fish two pieces at a time for 4 minutes, turning once, until the crust is golden and the fish flakes; drain on a rack, not paper, so the bottom stays crisp.
  5. Toast the buns cut-side down in a dry pan for a minute, spread both halves with tartar sauce, and build each sandwich with lettuce and a piece of fish.
  6. Serve at once with the hot onion rings and any remaining tartar sauce for dipping.
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Fried Oyster Po'Boy with Remoulade

Fried Oyster Po'Boy with Remoulade

American · 35 min · shrimp · pescatarian

Ingredients & steps ↓
  • 1 pint shucked oysters
  • 1 cup fine cornmeal
  • 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • 1 tbsp Creole seasoning
  • 6 cups peanut oil
  • 1 loaf French bread
  • 3/4 cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 tbsp capers, drained and chopped
  • 2 tsp hot sauce
  • 1 lemon
  • 2 scallions
  • 2 cups shredded iceberg lettuce
  • 1 tomato
  • 12 slices dill pickles
  1. Whisk the mayonnaise, Creole mustard, capers, hot sauce, sliced scallions and the juice of half the lemon into the remoulade and chill it.
  2. Drain the oysters in a sieve and tip them into the buttermilk.
  3. Mix the cornmeal, flour and Creole seasoning in a wide dish.
  4. Heat the oil in a heavy pot, filled no more than halfway, to 375°F on a thermometer.
  5. Lift the oysters out a few at a time, roll them in the cornmeal until fully coated and shake off the excess.
  6. Fry in batches of six for 2 to 3 minutes, until the crust is deep golden and crisp and the oysters are firm and cooked through, then drain on a rack and salt at once.
  7. Let the oil return to 375°F between batches, or the coating soaks up fat instead of crisping.
  8. Split the bread lengthwise, spread both faces thickly with remoulade, and build with lettuce, tomato, pickles and the hot oysters; cut into four and eat immediately.
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Fried Pepper, Potato And Egg Sandwiches On Hero Rolls

Fried Pepper, Potato And Egg Sandwiches On Hero Rolls

American · 35 min · vegetarian, dairy-free

Ingredients & steps ↓
  • 1 lb russet potatoes, cut in 1/2-inch dice
  • 2 1/2 tbsp olive oil
  • 2 bell peppers, sliced
  • 1 yellow onion, sliced
  • 8 eggs
  • 3 oz provolone
  • 4 hero rolls
  • 1 tsp dried oregano
  • 1 1/2 tsp each kosher salt and black pepper
  1. Parboil the diced potatoes in salted water for 5 minutes, until a knife tip slides in with slight resistance, then drain and let the steam dry off.
  2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high and fry the potatoes undisturbed until the undersides are crusted and golden, 5 minutes, then toss and crisp the other sides.
  3. Push the potatoes aside, add the remaining oil, and cook the peppers and onion until limp and browned in spots, 6 to 7 minutes; season with oregano, salt and pepper.
  4. Beat the eggs with a splash of water and pour them into the skillet. Drag a spatula through in slow sweeps until the eggs are set in soft curds but still glossy, 2 to 3 minutes.
  5. Lay the provolone over the top, cover for 1 minute, and let it melt into the eggs.
  6. Split and toast the rolls, then load each with a quarter of the potato-pepper-egg mixture and press the lid down firmly.
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Fried Shrimp Platter With Cocktail Sauce And Steak Fries

Fried Shrimp Platter With Cocktail Sauce And Steak Fries

American · 40 min · shrimp · dairy-free, high-protein

Ingredients & steps ↓
  • 1 1/2 lb large shrimp, peeled and deveined
  • 3/4 cup all-purpose flour
  • 2 1/2 cups panko bread crumbs
  • 2 large eggs
  • 1 cup, for frying canola oil
  • 28 oz bag frozen steak fries
  • 1/2 cup cocktail sauce
  • 1, cut in wedges lemon
  • 2 tsp total kosher salt, paprika and black pepper
  1. Spread the steak fries on a sheet pan and roast at 450F for 25 minutes, flipping once, until the edges are blistered and crisp.
  2. Set up three shallow dishes: seasoned flour, beaten eggs, and panko mixed with paprika and salt.
  3. Pat the shrimp very dry, then coat each one in flour, egg and panko, pressing so the crumbs stick in a thick jacket.
  4. Heat the oil to 350F and fry the shrimp in batches for 2 minutes, turning once, until the coating is golden and the shrimp curl into loose C shapes.
  5. Drain on a rack and salt immediately so the seasoning sticks to the hot crust.
  6. Pile the shrimp and fries on a platter with cocktail sauce and lemon wedges for squeezing.
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Frijoles de la Olla

Frijoles de la Olla

Mexican · 90 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓
  • 1 lb dried pinto beans
  • 1 white onion
  • 5 garlic cloves
  • 2 bay leaves
  • 1 tbsp dried epazote
  • 2 tsp kosher salt
  1. Rinse the beans and pick out any stones or debris.
  2. Place the beans in a large pot with the halved onion, garlic, bay leaves, and epazote.
  3. Cover with 3 quarts of water and bring to a boil.
  4. Reduce to a gentle simmer and cook, partly covered, for about 75 minutes until the beans are creamy (or 35 minutes at high pressure).
  5. Add the salt in the last 15 minutes so the skins stay tender.
  6. Cool and store the beans in their broth for the week.
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Frito Pie Skillet

Frito Pie Skillet

Tex-mex · 35 min · beef · gluten-free

Ingredients & steps ↓
  • 1.5 lb Ground beef (85/15)
  • 5 cups Corn chips (Fritos)
  • 1 can (15 oz), rinsed Canned pinto beans
  • 1 can (14.5 oz) Canned diced tomatoes
  • 1, diced Yellow onion
  • 2 cups Shredded cheddar cheese
  • 2 tbsp Chili powder
  • 1 tsp Ground cumin
  • 1 tbsp Olive oil
  1. Preheat the oven to 375F. Heat oil in an oven-safe skillet over medium-high and saute the onion 3 minutes.
  2. Add the ground beef and brown, breaking it up, about 7 minutes, then drain excess fat.
  3. Stir in the chili powder and cumin, then add the pinto beans and diced tomatoes and simmer 5 minutes.
  4. Top the chili with the corn chips and scatter the cheese over them.
  5. Bake until the cheese is melted and bubbling, about 8 minutes.
  6. Let stand 2 minutes before serving.
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Frozen Berry Smoothie Bowl with Toasted Oats

Frozen Berry Smoothie Bowl with Toasted Oats

American · 15 min · vegetarian, gluten-free

Ingredients & steps ↓
  • 20 oz frozen mixed berries
  • 2 frozen banana
  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup whole milk
  • 3/4 cup rolled oats
  • 1/4 cup unsweetened coconut flakes
  • 2 tbsp honey
  • 2 tbsp almond butter
  • 1 tbsp ground flaxseed
  1. Toast the oats and coconut in a dry skillet over medium 4 to 5 minutes, stirring, until golden and fragrant. Cool them on a plate so they stay crunchy.
  2. Put the frozen berries, banana, yogurt, flaxseed and milk in a blender and start on low, using the tamper or stopping to scrape down the sides.
  3. Blend on high 60 to 90 seconds until it is as thick as soft-serve. Add milk only a tablespoon at a time and only if the blades stall; more than that and you have a drink, not a bowl.
  4. Taste and blend in the honey if the berries were sharp.
  5. Spoon into 4 chilled bowls, top with the toasted oats, coconut and a drizzle of almond butter, and eat immediately before it melts.
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Ga Kho Gung (Ginger Caramel Braised Chicken)

Ga Kho Gung (Ginger Caramel Braised Chicken)

Vietnamese · 45 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓
  • 1.5 lb bone-in chicken thighs, cut up
  • 3 tbsp fresh ginger, julienned
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 3 cloves garlic, minced
  • 2 shallots, sliced
  • 2 scallions, sliced
  • 1 tsp black pepper
  1. Melt sugar in a heavy pan over medium heat until amber, about 4 minutes.
  2. Add shallots, garlic, and half the ginger and stir 30 seconds.
  3. Add the chicken and sear to coat in the caramel, about 5 minutes.
  4. Add fish sauce, black pepper, and 1/2 cup water; cover and braise 20 minutes.
  5. Uncover, add remaining ginger, and reduce 5-8 minutes until the sauce glazes the chicken.
  6. Scatter scallions over the top and serve with rice.
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