Cookbook

Grilled Lemon Herb Chicken Thighs with Roasted Asparagus

· 45 min · chicken · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 3 pieces bone-in, skin-on chicken thighs
• 1 large lemon
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp fresh thyme (optional)
• 1 bunch (~1 lb) asparagus
• to taste salt
• to taste black pepper

1. In a small bowl, combine the juice of the lemon, 1 tbsp olive oil, garlic powder, thyme, salt, and pepper.
2. Rub the mixture all over the chicken thighs, ensuring they are coated evenly. Let sit at room temperature for 10 minutes.
3. Preheat the grill to medium-high heat (around 400°F).
4. Place the chicken thighs skin-side down on the grill. Grill for 6-8 minutes until the skin is golden and crispy, then flip.
5. Cook the other side for another 6-8 minutes until the internal temperature reaches 165°F at the thickest part.
6. While the chicken is grilling, toss the asparagus with the remaining 1 tbsp olive oil, salt, and pepper.
7. Arrange the asparagus on a baking sheet and roast in the oven at 400°F for about 12-15 minutes until tender and slightly charred.
8. Once the chicken reaches the correct internal temperature, transfer to a plate and cover loosely with foil. Let rest for 5 minutes.
9. Serve the grilled chicken thighs with roasted asparagus on the side.

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Grilled Lemon Herb Chicken with Quinoa and Roasted Vegetables

· 50 min · chicken · gluten-free, dairy-free

Ingredients & steps ↓

• about 1 lb each 3 boneless, skinless chicken breasts
• 4 tbsp 1/4 cup olive oil
• 2 2 lemons
• 3 3 garlic cloves
• 1 tsp 1 tsp dried oregano
• 1 tsp 1 tsp dried thyme
• 1 cup 1 cup quinoa
• about 2 cups 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)

1. Combine 3 tbsp olive oil, juice of 1 lemon, minced garlic, oregano, thyme, salt, and pepper in a large bowl.
2. Add chicken breasts to the marinade, ensuring they are well coated. Let sit for at least 10 minutes.
3. Preheat oven to 400°F (200°C). Arrange vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
4. While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Remove chicken from marinade and cook in the skillet for 6-8 minutes per side, until golden brown and internal temperature reaches 165°F.
6. While chicken cooks, rinse quinoa under cold water using a fine sieve.
7. Cook quinoa in 2 cups water in a saucepan over medium heat, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until fluffy.
8. Fluff quinoa with a fork and serve topped with grilled chicken and roasted vegetables.

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Grilled Mahi-Mahi with Mango Salsa

American · 30 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each) mahi-mahi fillets
• 2 ripe mangoes
• 1/4 red onion
• 1 jalapeno
• 1/2 red bell pepper
• 2 limes
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

1. Heat a grill to medium-high, about 450°F, scrape the grates clean and oil them well with a folded paper towel held in tongs.
2. Dice the mangoes and bell pepper small, mince the red onion and the seeded jalapeno, and toss with the cilantro, the juice of one lime and a pinch of salt; leave it to sit while you cook.
3. Pat the fillets dry, rub with the olive oil and season with the chili powder, cumin, salt and pepper.
4. Grill the first side 4 to 5 minutes without moving it, until the fish releases from the grate on its own.
5. Turn once and grill 3 to 4 minutes more, until the flesh is opaque all the way through, flakes with a fork and reads 145°F at the thickest point.
6. Rest the fish 3 minutes, squeeze the second lime over it and spoon the salsa across the top.

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Grilled Octopus Salad

Greek · 70 min · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 2 lb octopus
• 3 tbsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 lemon
• 1 tbsp dried oregano
• 1/2 red onion
• 2 tbsp capers
• 1/4 cup fresh parsley

1. Simmer the octopus in a covered pot with a splash of vinegar and no water, about 45 minutes until tender.
2. Cool slightly, then cut into serving pieces.
3. Grill the octopus over high heat 2-3 minutes per side to char the edges.
4. Whisk olive oil, lemon juice, remaining vinegar, and oregano into a dressing.
5. Toss the warm octopus with sliced red onion, capers, and parsley.
6. Drizzle with the dressing and serve warm or chilled.

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Grilled Pork Steaks With Baked Beans And Cornbread

American · 45 min · pork · high-protein

Ingredients & steps ↓

• 4 (7 oz each) pork shoulder steaks
• two 28 oz cans baked beans
• two 8.5 oz boxes corn muffin mix
• 3/4 cup whole milk
• 1 large egg
• 3 tbsp unsalted butter
• 1/2 cup barbecue sauce
• 1 tbsp total kosher salt, black pepper and garlic powder

1. Stir the muffin mix with the milk, egg and melted butter, pour into a hot greased skillet, and bake at 400F for 20 minutes until a pick comes out clean and the top springs back.
2. Season the pork steaks aggressively on both sides with salt, pepper and garlic powder.
3. Grill or pan-sear over high heat for 5 minutes per side until deeply marked and an instant-read thermometer reads 145F at the center.
4. Brush the steaks with barbecue sauce and give them 1 more minute per side so the glaze tightens and turns sticky rather than runny.
5. Warm the baked beans in a saucepan for 8 minutes until they bubble slowly and thicken around the edges.
6. Rest the steaks 5 minutes, then serve with the beans and wedges of hot cornbread.

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Grilled Pork Tenderloin with Dry Rub

Bbq · 45 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb pork tenderloin
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

1. Trim the silverskin from the tenderloins and rub with olive oil.
2. Combine brown sugar, smoked paprika, garlic powder, salt, and pepper and coat the pork evenly.
3. Set up a two-zone grill and preheat to medium-high, around 425°F.
4. Sear the tenderloins over direct heat on all sides, then move to indirect heat.
5. Grill until the internal temperature reaches 145°F, about 20 minutes total.
6. Rest 10 minutes, then slice into medallions across the grain.

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Grilled Portobello Burgers with Balsamic

American · 35 min · vegetarian

Ingredients & steps ↓

• 4 large portobello caps
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 3 garlic cloves
• 4 sprigs fresh thyme
• 4 slices provolone or fresh mozzarella
• 1/2 cup roasted red peppers
• 4 ciabatta rolls
• 2 cups arugula
• 3 tbsp mayonnaise
• 1.5 tsp kosher salt
• 1 tsp black pepper

1. Wipe the caps clean and scrape the black gills out with a spoon. The gills hold water and turn the bun grey.
2. Whisk the balsamic, oil, grated garlic, thyme leaves, salt and pepper. Brush over both sides of the caps and marinate 15 minutes — any longer and they go limp before they see heat.
3. Heat the grill or a ridged pan to medium-high, about 425F.
4. Grill the caps gill-side up first for 5 minutes, so the juices pool rather than drip into the fire, then flip and cook 4 to 5 minutes more. They are done when a knife slides through the stem end with no resistance and the caps have visibly shrunk.
5. Lay a slice of cheese on each cap in the last 90 seconds and cover to melt.
6. Toast the split ciabatta on the grill, spread with mayonnaise, and build with the mushroom, roasted red peppers and arugula. Pour any juices from the mushroom plate over before the top goes on.

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Grilled Ribeye with Bourbon Butter

Bbq · 40 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 ribeye steaks
• 2 tsp kosher salt
• 2 tsp coarse ground black pepper
• 4 tbsp unsalted butter
• 2 tbsp bourbon
• 2 garlic cloves
• 4 sprigs fresh thyme

1. Season the ribeyes generously with salt and pepper and let them sit at room temperature 20 minutes.
2. Soften the butter and mash it with the bourbon and minced garlic to make a compound butter, then chill.
3. Preheat the grill to high, around 500°F.
4. Grill the steaks over direct heat until the internal temperature reaches 130°F for medium-rare, about 4 to 5 minutes per side, adding thyme to the grates for aroma.
5. Rest the steaks 8 minutes, then top each with a spoon of the bourbon butter.

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Grilled Rockfish Tacos with Lime Crema

American · 30 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 1 1/2 lb rockfish or striped bass fillets
• 12 corn tortillas
• 3 cups shredded green cabbage
• 3/4 cup sour cream
• 2 tbsp mayonnaise
• 3 limes
• 1/2 cup chopped cilantro
• 1/2 red onion
• 1 avocado
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt

1. Heat a grill to medium-high, about 450°F, and scrub and oil the grates well.
2. Whisk the sour cream, mayonnaise, the zest and juice of one lime and a pinch of salt into a pourable crema.
3. Toss the shredded cabbage and thinly sliced red onion with the juice of a second lime, half the cilantro and a good pinch of salt, and leave it to soften for 10 minutes.
4. Pat the fillets dry, rub with the olive oil and season all over with the chili powder, cumin, smoked paprika and salt.
5. Grill in an oiled fish basket, or on a sheet of foil if the fillets are thin, for 4 minutes on the first side without moving them.
6. Turn once and cook 3 to 4 minutes more, until the fish is opaque, flakes into large pieces and reads 145°F at the thickest point.
7. Warm the tortillas directly on the grate for about 30 seconds a side, until soft and lightly charred, and stack them under a towel.
8. Break the fish into chunks and build each taco with slaw, fish, sliced avocado, crema, the remaining cilantro and a wedge from the last lime.

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Grilled Sea Bream with Ladolemono

Greek · 35 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 fish whole sea bream, cleaned
• 2 lemon
• 5 tbsp olive oil
• 1 tbsp dried oregano
• 2 garlic cloves
• 2 tbsp fresh parsley

1. Pat the fish dry, score both sides, and season inside and out with salt and oregano.
2. Stuff the cavity with lemon slices and drizzle with a little olive oil.
3. Grill over medium-high heat about 7-8 minutes per side until the skin chars and flesh flakes.
4. Whisk olive oil, lemon juice, minced garlic, and parsley into a ladolemono dressing.
5. Spoon the dressing over the hot fish just before serving.

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Grilled Shrimp & Veggie Skewers

· 30 min · shrimp · pescatarian, gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1 lb shrimp (peeled and deveined)
• 2 bell peppers
• 2 zucchini
• 2 tbsp olive oil
• 1 lemon
• to taste salt
• to taste pepper

1. Soak skewers in water for 10 minutes to prevent burning.
2. Thread shrimp, bell peppers, and zucchini alternately onto skewers.
3. Mix 1 tbsp olive oil, lemon juice, salt, and pepper.
4. Brush skewers with olive oil mixture.
5. Grill over medium-high heat for 6-8 minutes, turning occasionally, until shrimp is pink and cooked through.
6. Serve hot with lemon wedges.

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Grilled Shrimp Skewers with BBQ Glaze

Bbq · 30 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1.5 lb large shrimp, peeled and deveined
• 1/2 cup barbecue sauce
• 2 tbsp olive oil
• 3 garlic cloves
• 1 tsp smoked paprika
• 1 lemon
• 1 tsp kosher salt

1. Toss the shrimp with olive oil, minced garlic, smoked paprika, and salt.
2. Thread the shrimp onto skewers, soaking wooden skewers first if using.
3. Preheat the grill to medium-high, around 425°F.
4. Grill the skewers until the shrimp turn opaque and reach 120°F, about 2 minutes per side.
5. Brush with barbecue sauce during the last minute, then finish with a squeeze of lemon.

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Grilled Shrimp Skewers with Lemon and Herbs

Italian · 25 min · shrimp · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb large shrimp
• 2 lemon
• 3 garlic cloves
• 1/4 cup fresh parsley
• 1/4 cup extra-virgin olive oil
• 1 tsp dried oregano

1. Peel and devein shrimp, then marinate 15 minutes in olive oil, minced garlic, lemon juice, and oregano.
2. Thread shrimp onto skewers.
3. Grill over medium-high heat for 2 minutes per side until pink and opaque.
4. Finish with chopped parsley and a squeeze of fresh lemon.

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Grilled Sirloin with Chimichurri

American · 35 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb sirloin steak
• 1 cup fresh parsley
• 3 garlic cloves
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 2 tsp kosher salt

1. Season the sirloin and let it come to room temperature.
2. Chop the parsley and garlic finely, then stir with the vinegar, oil, pepper flakes and salt.
3. Grill the steak over high heat, 4 minutes per side for medium-rare.
4. Rest 8 minutes, slice against the grain, and spoon the chimichurri over.

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Grilled Smoked Sausage and Peppers

Bbq · 30 min · pork · gluten-free, dairy-free, low-carb

Ingredients & steps ↓

• 1.5 lb smoked pork sausage links
• 3 bell peppers
• 1 large yellow onion
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder

1. Slice the peppers and onion into thick strips and toss with olive oil, salt, pepper, and garlic powder.
2. Preheat the grill to medium-high, around 400°F, using a grill basket for the vegetables.
3. Grill the sausages, turning, until browned and the internal temperature reaches 160°F, about 12 minutes.
4. Grill the peppers and onion in the basket alongside until charred and tender, about 10 minutes.
5. Slice the sausage and toss with the grilled vegetables before serving.

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Grilled Swordfish Steaks with Herb Butter

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

Ingredients & steps ↓

• 4 swordfish steaks
• 5 tbsp butter
• 3 tbsp fresh parsley
• 2 garlic cloves
• 2 lemon
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp coarse black pepper

1. Mash the softened butter with the chopped parsley, minced garlic and the zest of one lemon.
2. Brush the swordfish with oil and season both sides.
3. Grill over high heat 4 minutes per side — swordfish dries out fast, so pull it while just opaque.
4. Top each steak with a spoon of the herb butter and squeeze the second lemon over.

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Grilled Teriyaki Salmon with Steamed Broccoli and Brown Rice

· 40 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 3 pieces Salmon fillets (6 oz each)
• 3 tbsp Teriyaki sauce
• 4 cups Broccoli florets
• 1.5 cups Brown rice
• 1 tbsp Olive oil
• to taste Salt
• to taste Black pepper

1. Bring 3 cups of water to a boil in a medium saucepan, add rice, reduce heat to low, cover, and simmer for 30-35 minutes until tender and water is absorbed.
2. Preheat the grill or grill pan over medium-high heat for about 5 minutes until hot.
3. Brush each salmon fillet with 1 tbsp teriyaki sauce on all sides.
4. Place the salmon fillets skin-side down on the grill. Grill for 6-8 minutes, then flip and cook for another 2-3 minutes until the internal temperature reads 145°F and the flesh flakes easily.
5. While the salmon cooks, steam broccoli florets until bright green and tender, about 5-7 minutes, using a steamer basket or microwave.
6. Transfer the cooked rice to a serving bowl and fluff with a fork.
7. Arrange the salmon on plates, serve with steamed broccoli, and drizzle a little extra teriyaki sauce if desired.

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Grilled Turkey Burgers with Lettuce & Tomato

· 25 min · turkey · high-protein

Ingredients & steps ↓

• 1 lb ground turkey
• 2 burger buns
• 2 leaves lettuce
• 1 large tomato
• 1 tsp olive oil
• to taste salt
• to taste black pepper
• 1 tbsp mustard

1. Preheat a grill pan or stovetop grill over medium-high heat until hot.
2. Divide ground turkey into 2 equal portions and gently form into patties, about 3/4 inch thick.
3. Brush both sides of patties with 1 tsp olive oil, then season with salt and pepper.
4. Place patties on the grill and cook for 5-6 minutes per side until internal temperature reaches 165°F.
5. While burgers cook, wash and slice tomato, and wash lettuce leaves.
6. Toast burger buns briefly on the grill, about 1 minute.
7. Assemble burgers: spread mustard on buns, add lettuce, tomato, and cooked turkey patty. Top with other bun half.

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Ground Beef And Hash Brown Breakfast Bake

American · 55 min · beef · gluten-free, high-protein

Ingredients & steps ↓

• 1 lb ground beef (85% lean)
• 1 lb 5 oz frozen shredded hash brown potatoes, thawed
• 8 large eggs
• 1 cup whole milk
• 1 1/2 cups sharp cheddar, shredded
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 1 tsp each garlic powder, black pepper, kosher salt

1. Heat the oven to 375F and grease a 9-by-13-inch dish.
2. Brown the beef with the onion and pepper in a skillet over medium-high, breaking it up, 7 minutes, until no pink remains and the liquid has cooked off. Drain the fat.
3. Squeeze the thawed hash browns dry in a towel; wet potatoes turn the bake soggy.
4. Spread the hash browns in the dish, spoon the beef mixture over, and scatter half the cheddar.
5. Whisk the eggs with the milk and seasonings until uniform and pour evenly over the top.
6. Bake 30 minutes, add the remaining cheddar, and bake 8 minutes more until the center no longer wobbles and the top is spotted brown.
7. Let it stand 8 minutes so the squares cut cleanly.

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Ground Beef Taco Skillet

Tex-mex · 30 min · beef · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lb Ground beef (85/15)
• 2 cups Cooked long-grain rice
• 1 can (15 oz), rinsed Canned black beans
• 1 can (10 oz) Canned diced tomatoes with green chiles
• 1, diced Yellow onion
• 1.5 cups Shredded cheddar cheese
• 2 tbsp Taco seasoning
• 1 tbsp Olive oil

1. Heat oil in a large 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 taco seasoning, then add the black beans, tomatoes with green chiles, and cooked rice.
4. Simmer until everything is heated through and slightly thickened, about 5 minutes.
5. Sprinkle the cheese over the top and cover until melted, about 2 minutes.
6. Season with salt and serve straight from the skillet.

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Ground Turkey And Cheddar Pasta Bake

American · 45 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/2 lb ground turkey, 93% lean
• 14 oz box penne
• 24 oz jar marinara sauce
• 2 1/2 cups sharp cheddar, shredded
• 1 medium, diced yellow onion
• 2 tbsp olive oil
• 1/2 cup whole milk
• 1 tbsp total garlic powder, oregano, salt and pepper

1. Boil the penne 3 minutes short of the box time so it is still chalky at the center, then drain.
2. Brown the turkey with the onion in the oil over medium-high heat for 8 minutes, breaking it up, until the meat loses its pink and the pan starts to stick and brown.
3. Stir in the marinara, milk and seasonings and simmer 5 minutes until the sauce thickens and clings to the meat.
4. Fold in the pasta and half the cheddar, then scrape everything into a buttered 9x13 dish.
5. Top with the rest of the cheddar and bake at 400F for 20 minutes until the edges bubble and the cheese is browned and blistered.
6. Let it stand 5 minutes before scooping so the sauce sets instead of running.

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Ground Turkey Stuffed Peppers With Rice

American · 45 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

• 1.25 lb ground turkey, 93/7
• 4 large bell peppers, halved and seeded
• 1 cup long-grain white rice
• 15 oz can canned tomato sauce
• 1 medium yellow onion, diced
• 4 oz shredded sharp cheddar cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp dried Italian seasoning
• 1.5 tsp each kosher salt and black pepper

1. Heat oven to 400F and simmer the rice covered in 1.75 cups salted water for 18 minutes, then let it stand 5 minutes and fluff it.
2. Arrange the pepper halves cut side up in a baking dish, add a half inch of water to the dish, and bake 15 minutes until they slump slightly but still hold their shape.
3. Meanwhile, heat the oil in a skillet over medium-high and brown the turkey 7 minutes, breaking it up, until no pink remains and some crumbles have caught color.
4. Add the onion, garlic, and Italian seasoning and cook 4 minutes until the onion is soft.
5. Stir in two-thirds of the tomato sauce, the cooked rice, salt, and pepper and simmer 3 minutes until the mixture is thick and holds together on a spoon.
6. Pour off any water from the baking dish, mound the filling into the peppers, and spoon the remaining sauce over the tops.
7. Cover with foil and bake 15 minutes, then uncover, scatter the cheddar, and bake 5 minutes more until the cheese is fully melted and bubbling at the edges.

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Gruyere Scalloped Potatoes

American · 120 min · vegetarian, gluten-free

Ingredients & steps ↓

• 4 lb Yukon gold potatoes
• 2 cups heavy cream
• 1 cup whole milk
• 8 oz Gruyere cheese, shredded
• 1/2 cup Parmesan, grated
• 1 tbsp unsalted butter
• 4 garlic cloves
• 1 tbsp fresh thyme leaves
• 1/4 tsp ground nutmeg
• 1/2 tsp ground white pepper

1. Heat the oven to 375F and butter a 9x13 baking dish with the tablespoon of butter.
2. Warm the cream, milk, grated garlic, thyme, nutmeg, white pepper, and 1 1/2 tsp salt in a saucepan over medium heat until steaming — do not boil. This 5-minute infusion is what makes every layer taste seasoned instead of just the top.
3. Slice the potatoes 1/8 inch thick (a mandoline makes this a 5-minute job). No need to rinse — the surface starch thickens the sauce.
4. Shingle a third of the potatoes into the dish, scatter with a third of the Gruyere, and repeat twice more, holding back the last handful of Gruyere. Pour the warm cream evenly over everything and press the potatoes down so they're mostly submerged.
5. Top with the reserved Gruyere and all the Parmesan. Cover tightly with foil and bake 40 minutes.
6. Uncover and bake 35-40 minutes more, until a knife slides through with no resistance and the top is deeply golden and bubbling at the edges.
7. Rest 15 minutes before serving — the sauce thickens from soupy to spoonable as it sits.

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Guay Teow Nua (Beef Noodle Soup)

Thai · 45 min · beef · dairy-free

Ingredients & steps ↓

• 12 oz beef sirloin, thinly sliced
• 8 oz flat rice noodles
• 6 cups beef stock
• 2 pods star anise
• 1 cinnamon stick
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 cups bean sprouts
• 1/4 cup cilantro, chopped
• 3 green onions, sliced

1. Simmer the beef stock with star anise, cinnamon, garlic, soy sauce, and fish sauce for 25 minutes to build the aromatic broth.
2. Meanwhile, soak the rice noodles in warm water 15 minutes, then blanch in boiling water 30 seconds and divide into bowls.
3. Blanch the bean sprouts in the same water for 10 seconds and add to the bowls.
4. Drop the thinly sliced beef into the simmering broth for 60 seconds until just cooked.
5. Ladle the hot broth and beef over the noodles and top with cilantro and green onions.

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Gumbo Cup with Rice

Cajun · 57 min · chicken · dairy-free

Ingredients & steps ↓

• 0.75 lb boneless chicken thighs
• 6 oz andouille sausage
• 0.33 cup all-purpose flour
• 0.33 cup vegetable oil
• 1 yellow onion
• 2 celery stalks
• 4 cups chicken stock
• 1 tbsp cajun seasoning
• 1 cup long-grain white rice

1. Cook oil and flour into a medium-brown roux over medium heat, about 20 minutes.
2. Add diced onion and celery and cook 5 minutes.
3. Whisk in stock and cajun seasoning, then add diced chicken and sliced andouille.
4. Simmer 20 minutes until the chicken is cooked through (165°F) and the gumbo thickens.
5. While the gumbo simmers, cook the rice separately, then portion into lunch cups with a scoop of rice under the gumbo.

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Gyeran Bap Egg Rice

Korean · 10 min · vegetarian

Ingredients & steps ↓

• 2 eggs
• 1 cup steamed short-grain rice
• 1 tbsp butter
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 stalk green onion, sliced
• 2 tbsp roasted seaweed flakes (gim)

1. Melt the butter in a small nonstick skillet over medium heat.
2. Fry the eggs to your liking, keeping the yolks soft, about 3 minutes.
3. Warm the rice and place it in a bowl.
4. Drizzle the rice with soy sauce and sesame oil.
5. Slide the eggs on top and scatter green onion and seaweed flakes.
6. Break the yolks and mix everything together before eating.

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Gyeranmari Rolled Omelette

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

Ingredients & steps ↓

• 4 eggs
• 1/4 carrot, finely diced
• 1 stalk green onion, finely chopped
• 1 sheet roasted seaweed sheet (gim)
• 1/4 tsp kosher salt
• 1 tbsp neutral oil

1. Beat the eggs with salt, then stir in the carrot and green onion.
2. Lightly oil a nonstick skillet over medium-low heat.
3. Pour in a third of the egg to form a thin layer and lay the seaweed sheet on top as it sets.
4. Roll the egg from one side to the other with a spatula.
5. Pour in more egg, lifting the roll so it flows underneath, and roll again; repeat.
6. Rest the roll 1 minute, then slice into thick pieces.

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Gyudon Beef Rice Bowl

Japanese · 25 min · beef · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb thinly sliced beef
• 1 yellow onion
• 1 cup dashi stock
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 4 cups cooked short-grain rice
• 4 tbsp pickled red ginger

1. Slice onion into thin wedges. Combine dashi, soy sauce, mirin, sake and sugar in a wide pan.
2. Bring the broth to a simmer and add the onion; cook 5 minutes until softened.
3. Add thinly sliced beef, separating the pieces, and simmer 5-7 minutes, skimming any foam.
4. Reduce heat and let the beef sit in the broth 2 minutes to absorb flavor.
5. Spoon beef and onion over bowls of hot rice with some broth, and top with pickled red ginger.

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Hachis Parmentier

French · 55 min · beef · gluten-free

Ingredients & steps ↓

• 1.5 lb ground beef
• 2 lb russet potatoes
• 1 diced yellow onion
• 2 cloves minced garlic
• 1/2 cup beef stock
• 2 tbsp tomato paste
• 1/2 cup whole milk
• 3 tbsp unsalted butter
• 1/2 cup grated gruyere cheese
• 2 tbsp chopped fresh parsley

1. Boil the peeled potatoes until tender, then mash with the butter and warm milk and season well.
2. Brown the beef with the onion and garlic, breaking it up as it cooks.
3. Stir in the tomato paste and stock and simmer until the mixture is moist but not soupy, then fold in the parsley.
4. Spread the meat in a baking dish and top with an even layer of mashed potato.
5. Sprinkle with gruyere and bake at 400F for 20 to 25 minutes until golden and bubbling.

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Haemul Pajeon Seafood Pancake

Korean · 30 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

• 1/2 lb squid, cleaned and sliced
• 1/2 lb small shrimp, chopped
• 1 cup all-purpose flour
• 1 egg
• 8 stalks green onions, whole
• 3/4 cup cold water
• 4 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

1. Whisk flour, egg, and cold water into a thin, lump-free batter.
2. Lay green onions in a bed in a hot oiled skillet over medium-high heat.
3. Pour batter over the onions, then scatter the squid and shrimp on top.
4. Cook 5 minutes until the underside is golden and crisp.
5. Flip carefully and cook 4 minutes, pressing lightly so the center sets.
6. Cut into wedges and serve with a soy-vinegar dipping sauce.

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Haitian Griot (Fried Pork)

Caribbean · 150 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2.5 lb boneless pork shoulder, cubed
• 1/2 cup sour orange or lime juice
• 1 medium yellow onion
• 6 garlic cloves
• 1 tbsp fresh thyme
• 3 tbsp epis (Haitian seasoning base)
• 1 Scotch bonnet pepper
• 1/2 cup for frying vegetable oil
• 2 tsp salt

1. Toss pork cubes with citrus juice, epis, minced garlic, thyme, minced Scotch bonnet, and salt; marinate at least 1 hour, overnight for best flavor.
2. Transfer pork and marinade to a pot with sliced onion and 1 cup water.
3. Braise covered over medium heat 60 minutes until the pork is truly tender and the liquid reduces.
4. Remove the pork and pat dry, reserving any braising bits.
5. Heat oil in a skillet to 375F and fry the pork in batches 5-6 minutes per batch until crisp and browned.
6. Drain and serve hot with pikliz and fried plantain.

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Half Rack Barbecue Ribs With Baked Beans And Cornbread

American · 175 min · pork · gluten-free, high-protein

Ingredients & steps ↓

• 3 1/2 lb (2 racks) pork baby back ribs
• 1 cup barbecue sauce
• 2 tbsp dark brown sugar
• 2 cans (28 oz each) canned baked beans
• 7 oz cornbread mix
• 3/4 cup whole milk
• 1 egg large egg
• 2 tbsp vegetable oil
• 2 tbsp rub total smoked paprika, garlic powder, chili powder, salt, pepper

1. Heat the oven to 275F. Flip the racks bone side up, work a knife under the thin silverskin membrane at one end, grab it with a paper towel, and pull it off in one sheet — leave it on and the rub never reaches the meat.
2. Mix the brown sugar with the paprika, garlic powder, chili powder, salt, and pepper and rub it into both sides of the ribs. Wrap each rack tightly in foil and set them on a sheet pan.
3. Bake 2 hours, then open a packet and check: the meat should have pulled back about a quarter inch from the bone ends and a toothpick should slide into the meat between bones with almost no resistance.
4. Unwrap the racks, brush them heavily with barbecue sauce, and roast uncovered at 425F for 12 to 15 minutes until the sauce is set and sticky rather than wet.
5. While the ribs finish, stir the cornbread mix with the milk, egg, and oil until just combined, pour into a greased 8-inch skillet or pan, and bake 20 to 22 minutes until a toothpick comes out clean and the top is golden.
6. Warm the baked beans in a saucepan for 10 minutes. Cut each rack in half, and serve half a rack per person with a bowl of beans and a wedge of cornbread.

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Halloumi Skewers with Watermelon and Mint

American · 30 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

• 12 oz halloumi
• 1/4 melon seedless watermelon
• 1/2 cup leaves fresh mint
• 2 limes
• 3 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp Aleppo pepper or red pepper flakes
• 1 tsp coarse black pepper
• 8 wooden skewers

1. Soak the wooden skewers in water for 15 minutes so they do not burn through.
2. Cut the halloumi into 1-inch cubes and pat them very dry. Cut the watermelon into cubes of the same size and drain them on paper towel — surface juice puts the fire out and stops the cheese browning.
3. Thread alternating halloumi and watermelon, three or four pairs per skewer, and brush the cheese with olive oil.
4. Heat a grill or ridged pan to medium-high, about 425F, and oil the bars well. Halloumi sticks to anything less than a clean hot surface.
5. Grill 2 to 3 minutes per side, turning once, until the cheese has dark bars and has softened without collapsing. Halloumi does not melt but it does slump if you leave it past about 6 minutes total.
6. Slide onto a platter, dress with lime juice, honey loosened with a spoonful of hot water, torn mint, Aleppo pepper and cracked black pepper. Serve immediately — halloumi squeaks hot and goes rubbery cold.

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Ham And Bean Soup With Buttered Cornbread

American · 40 min · pork · high-protein

Ingredients & steps ↓

• 14 oz cooked ham steak, diced
• three 15 oz cans great northern beans, rinsed
• 2, diced carrots
• 3 ribs, diced celery
• 1 large, diced yellow onion
• 4 cups chicken broth
• 8.5 oz box corn muffin mix
• 2/3 cup whole milk
• 1 large egg
• 5 tbsp unsalted butter
• 1 1/2 tbsp canola oil
• 1 tbsp total bay leaf, thyme, salt and black pepper

1. Stir the muffin mix with the milk, egg and 2 tbsp melted butter and bake at 400F for 18 minutes until the top springs back and a pick comes out clean.
2. Cook the onion, carrot and celery in the oil for 6 minutes until the onion turns translucent and the pan smells sweet.
3. Add the ham and cook 3 minutes until the edges brown and stick slightly to the pan.
4. Pour in the broth with the bay and thyme, add two-thirds of the beans, and simmer 12 minutes.
5. Mash the remaining beans to a paste, stir them in, and simmer 5 minutes more until the broth thickens to a light gravy.
6. Season with salt and pepper and serve with squares of cornbread and the remaining butter.

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Ham And Cheddar Breakfast Strata

American · 65 min · pork · high-protein

Ingredients & steps ↓

• 10 cups day-old white bread, cut in 1-inch cubes
• 12 oz cooked ham, diced
• 2 cups sharp cheddar, shredded
• 8 large eggs
• 2 cups whole milk
• 1 small yellow onion, finely chopped
• 1 1/2 tbsp butter, for the dish
• 1 tsp each dry mustard and black pepper

1. Heat the oven to 350F and butter a 9-by-13-inch baking dish generously, corners included.
2. Scatter half the bread cubes in the dish, then half the ham, onion, and cheddar; repeat with the rest so the layers alternate.
3. Whisk the eggs, milk, dry mustard, and pepper until no streaks of white remain, then pour the custard evenly over the bread.
4. Press the top layer down with a spatula and let it soak 10 minutes, until the cubes look saturated rather than dry at the edges.
5. Bake 45 to 50 minutes, until the center is puffed and set and a knife slid in comes out clean.
6. Rest 10 minutes before cutting so the custard firms and the squares hold their shape.

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Ham And Swiss Pasta Salad With Peas

American · 30 min · pork · high-protein

Ingredients & steps ↓

• 10 oz dry rotini pasta
• 1 lb thick-cut deli ham, cut in 1/2-inch cubes
• 6 oz Swiss cheese, cut in 1/2-inch cubes
• 1 cup frozen peas
• 3 ribs celery, diced
• 1/3 cup red onion, minced
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 3 tbsp fresh dill, chopped
• 1 tsp black pepper
• 1 1/2 tsp kosher salt

1. Boil the rotini in well-salted water 1 minute past the package time so it stays tender when chilled, adding the frozen peas for the last 30 seconds.
2. Drain and rinse under cold water until the pasta is cool to the touch, then shake the colander hard to throw off the trapped water.
3. Whisk the mayonnaise, Dijon, vinegar, salt, and pepper into a smooth dressing that coats a spoon.
4. Toss the cold pasta and peas with the dressing first, so every piece is slicked before the add-ins go in.
5. Fold in the ham, Swiss, celery, red onion, and dill without crushing the cheese cubes.
6. Chill at least 20 minutes, then taste and add a splash more vinegar if it has gone flat, which pasta salad always does as it sits.

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Ham Salad Sandwiches On Rye With Crisp Pickles

American · 20 min · pork · dairy-free, high-protein

Ingredients & steps ↓

• 1 1/4 lb deli ham, thick cut
• 1/2 cup plus 1 tbsp mayonnaise
• 3 ribs, minced celery
• 1/4, minced yellow onion
• 1/2 cup, chopped dill pickles
• 8 slices rye bread
• 2 tbsp yellow mustard
• 4 leaves green leaf lettuce
• 2 oz kettle potato chips
• 1 tsp total black pepper and celery seed

1. Pulse the ham in a food processor in short bursts until it is finely chopped but still has texture; do not run it to paste.
2. Fold in the mayonnaise, mustard, celery, onion, pickles, pepper and celery seed until the mixture holds together on a spoon.
3. Chill 10 minutes so the salad firms up and stops sliding off the bread.
4. Lay a lettuce leaf on four slices of rye to keep the bread from going damp.
5. Mound the ham salad on the lettuce, top with the remaining rye, and press gently.
6. Cut in half and serve with the kettle chips alongside.

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Ham and Swiss Breakfast Strata

American · 105 min · pork

Ingredients & steps ↓

• 1 lb day-old country bread
• 12 oz diced ham
• 8 oz Swiss cheese, shredded
• 10 large eggs
• 3 cups whole milk
• 2 tbsp Dijon mustard
• 1 yellow onion
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/8 tsp ground nutmeg

1. Cut the bread into 1-inch cubes, about 12 cups. If it is fresh rather than stale, dry it on a sheet pan at 300F for 12 minutes; fresh bread turns to paste in the custard.
2. Soften the diced onion in the butter over medium 6 minutes and let it cool.
3. Whisk the eggs, milk, Dijon, salt, pepper, nutmeg and thyme until completely smooth.
4. Butter a 9x13 dish and layer half the bread, half the ham, all the onion and half the cheese, then repeat with the rest, finishing with cheese.
5. Pour the custard over evenly and press the top down with a spatula until every cube is wet.
6. Cover and refrigerate at least 2 hours, ideally overnight, so the bread drinks the custard right through.
7. Bake uncovered at 350F for 50 to 60 minutes, until puffed and browned and an instant-read thermometer in the center reads 160F. Tent with foil if the top browns before the middle sets.
8. Rest 10 minutes before cutting, which lets it firm up enough to lift out in squares.

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Ham, Apple And Cheddar Melts On Sourdough

American · 20 min · pork · high-protein

Ingredients & steps ↓

• 8 slices sourdough bread
• 12 oz deli ham
• 6 oz, sliced sharp cheddar
• 1 large Granny Smith apple
• 4 tbsp butter, softened
• 2 tbsp whole-grain mustard
• 2 tbsp mayonnaise
• 1 tbsp honey
• 1/2 tsp black pepper

1. Stir the mustard, mayonnaise, honey, and pepper into a spreadable sauce.
2. Core the apple and slice it paper-thin so it softens in the pan instead of staying raw and crunchy.
3. Spread the sauce on the inside faces of all eight slices, then layer cheddar, ham, apple, and a second layer of cheddar so the cheese glues both sides.
4. Butter the outsides of the sandwiches right to the edges.
5. Griddle over medium-low 4 to 5 minutes per side, pressing with a spatula, until the crust is deep golden and cheese runs at the seam.
6. Rest 2 minutes on a rack so the bottoms stay crisp, then halve and serve.

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Hamburger Hot Dish With Tater Tots

American · 45 min · beef · high-protein

Ingredients & steps ↓

• 1 lb ground beef, 85/15
• 12 oz frozen tater tots
• 3 oz shredded sharp cheddar cheese
• 12 oz frozen cut green beans
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 tbsp salted butter
• 3 tbsp all-purpose flour
• 1.25 cups whole milk
• 1 cup beef broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1.5 tsp each kosher salt and black pepper

1. Heat oven to 425F.
2. Brown the beef in the olive oil in a large oven-safe skillet over medium-high heat for 6 minutes, breaking it up, until no pink remains, then spoon off the excess fat.
3. Add the onion and mushrooms and cook 8 minutes until the mushrooms have given up their water and the pan is sizzling dry again.
4. Push the meat aside, melt the butter, whisk in the flour, and cook one minute until the paste smells nutty rather than raw.
5. Pour in the milk and broth in stages, whisking, and simmer 4 minutes until the sauce is thick enough to hold a line drawn with a spoon.
6. Stir in the green beans, thyme, salt, and pepper, then level the surface.
7. Shingle the tater tots across the top in tight rows and bake 22 to 25 minutes until they are crisp and deep golden.
8. Scatter the cheddar over the tots and return the pan for 3 minutes until the cheese melts, then let it settle 5 minutes before scooping.

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Hamburger Steaks With Onion Gravy And Mashed Potatoes

American · 30 min · beef · high-protein

Ingredients & steps ↓

• 1 1/2 lb lean ground beef
• 3/4 cup panko bread crumbs
• 1 large egg
• 2 1/2 cups instant potato flakes
• 1 1/2 cups whole milk
• 4 tbsp butter
• 2 large, sliced yellow onions
• 2 cups beef broth
• 3 tbsp all-purpose flour
• 12 oz green beans
• to taste Worcestershire, salt and pepper

1. Mix the beef with the panko, egg, Worcestershire, salt and pepper and shape four oval patties about an inch thick, pressing a shallow dimple in the middle of each so they stay flat.
2. Sear them in a dry hot skillet over medium-high, 4 minutes a side, until a hard brown crust forms, then move them to a plate - they will finish in the gravy.
3. Add half the butter and the onions to the pan and cook 6 minutes until deeply browned, scattering the flour over for the last minute and stirring so it toasts rather than tastes raw.
4. Whisk in the broth, bring it to a simmer, and nestle the patties back in for 6 minutes until the gravy is thick and the meat is cooked through.
5. Meanwhile boil the green beans 4 minutes and make the mashed potatoes with hot milk, the rest of the butter and salt. Plate the steaks over the potatoes and pour the onion gravy across.

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Hanger Steak au Poivre with Cognac Cream

American · 40 min · keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb hanger steak, center membrane removed
• 3 tbsp whole black peppercorns
• 2 tsp kosher salt
• 3 tbsp unsalted butter
• 1 large shallot
• 1/3 cup cognac or brandy
• 3/4 cup beef stock
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp neutral oil

1. Crush the peppercorns coarsely under a heavy pan or in a mortar — you want cracked shards, not powder, or the crust turns acrid. Sieve out the dust.
2. Cut the hanger into two lobes along the central sinew and discard the sinew; it never softens. Salt the meat, then press the cracked pepper firmly onto both sides.
3. Heat oil and 1 tbsp butter in a heavy skillet over medium-high, about 400F. Sear the steaks 3 to 4 minutes per side, turning once, to an internal 125F for medium-rare. Hanger is thin and fast — check at 6 minutes total. Rest on a board 10 minutes.
4. Pour off all but a film of fat. Lower the heat to medium, add the minced shallot and cook 2 minutes until soft.
5. Take the pan off the flame, add the cognac, return it to the heat and let it bubble down to a glaze, about 1 minute. Scrape up the browned bits.
6. Add the stock and reduce by half, then the cream and mustard. Simmer 3 to 4 minutes until it coats a spoon, whisk in the last 2 tbsp butter off the heat and season.
7. Slice the rested steak against its very obvious grain at a slight angle, pour over any board juices, and spoon the sauce alongside rather than over the crust.

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Harissa Roasted Chicken Thighs with Vegetables

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

Ingredients & steps ↓

• 6 bone-in chicken thighs
• 3 tbsp harissa paste
• 1, wedged red onion
• 2, thick sliced zucchini
• 1 cup cherry tomatoes
• 4, whole garlic cloves
• 3 tbsp extra-virgin olive oil
• 1, wedged lemon

1. Preheat the oven to 425F.
2. Rub the chicken thighs all over with harissa, 1 tablespoon olive oil, and salt.
3. Toss the onion, zucchini, tomatoes, garlic, and lemon wedges with the remaining oil in a roasting pan.
4. Nestle the chicken skin-side up among the vegetables.
5. Roast for 35 minutes until the chicken reaches 175F and the skin is crisp.
6. Rest 5 minutes, then serve the chicken over the roasted vegetables with the pan juices.

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Hash Brown And Broccoli Cheddar Breakfast Bake

American · 70 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 30 oz frozen shredded hash browns, thawed
• 12 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 12 oz shredded sharp cheddar
• 12 oz broccoli florets
• 3 tbsp butter
• 1 yellow onion
• 4 scallions
• 1 tsp, 2 tsp, 1 tsp dry mustard, salt, black pepper

1. Heat the oven to 350F and butter a 9-by-13 baking dish thoroughly, corners included.
2. Squeeze the thawed hash browns in a clean towel until no more water runs out; wet potatoes make a soggy bake.
3. Cook the diced onion and broccoli in the butter over medium 6 minutes, until the broccoli is bright green and a fork enters the stems with slight resistance.
4. Whisk the eggs, milk, cream, dry mustard, salt, and pepper until completely uniform and slightly foamy on top.
5. Layer the hash browns in the dish, scatter the vegetables and three-quarters of the cheddar over, then pour the custard evenly across.
6. Press the top down with a spatula so everything is submerged, then scatter the remaining cheddar.
7. Bake 50 to 55 minutes, until the center is puffed and no longer wobbles and a knife inserted at the middle comes out clean.
8. Rest 10 minutes so the custard firms, then cut into squares and top with scallions.

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Herb-Crusted Leg of Lamb with Mint Gremolata

American · 150 min · lamb · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 6 lb bone-in leg of lamb
• 8 garlic cloves
• 3 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 lemons
• 2 tbsp Dijon mustard
• 1/3 cup olive oil
• 1 cup leaves fresh mint
• 1/2 cup leaves fresh parsley

1. Heat the oven to 425F. Pat the lamb dry and set it fat-side up on a rack in a roasting pan.
2. Mash 6 garlic cloves with the rosemary, thyme, the zest of 1 lemon, Dijon, 3 tbsp of the olive oil, 1 tbsp kosher salt, and plenty of black pepper into our lemon-rosemary crust. Smear it over every surface of the lamb.
3. Roast 20 minutes at 425F to brown the crust, then drop the oven to 350F.
4. Continue roasting 75-85 minutes, checking with a thermometer in the thickest part away from the bone: pull at 130-135F for medium-rare, or 140-145F if your table likes medium.
5. Rest the lamb tented with foil 20 minutes — carryover will climb it another 5-10 degrees while the juices settle.
6. While it rests, chop the mint and parsley fine and stir with the remaining 2 minced garlic cloves, the zest of the second lemon plus 2 tbsp of its juice, the remaining olive oil, and a big pinch of salt. Carve the lamb against the grain and spoon the mint gremolata over the top.

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Herb-Roasted Chicken Thighs with Roasted Carrots

· 40 min · chicken · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 4 bone-in chicken thighs
• 4 large carrots
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• to taste salt
• to taste pepper

1. Preheat oven to 425°F and line a baking sheet with foil.
2. Pat chicken thighs dry, season both sides with salt, pepper, oregano, and garlic powder.
3. Place chicken on baking sheet, drizzle with 1 tbsp olive oil.
4. Toss carrots with remaining olive oil, salt, and pepper, arrange around chicken.
5. Bake for 30 minutes until chicken skin is crispy and internal temp reaches 165°F.
6. Check carrots; roast an additional 5 min if needed for tenderness.
7. Serve chicken with roasted carrots.

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Herb-Roasted Cod with Lemon Green Beans

· 35 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 lb skinless cod fillet
• 1 bunch green beans
• 1/2 lemon
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• to taste salt
• to taste pepper

1. Preheat your oven to 400°F (200°C).
2. Pat the cod fillet dry with paper towels.
3. Place the cod in a baking dish and season with salt, pepper, and dried oregano.
4. Drizzle 1/2 tbsp olive oil over the fish.
5. Bake for 12-15 minutes until the fish flakes easily with a fork and reaches 145°F internally.
6. While fish bakes, steam green beans in a pot for 5-7 minutes until tender.
7. Squeeze lemon juice over the cooked fish and green beans before serving.

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Herb-Rubbed Turkey Cutlets With Cranberry Wild Rice

American · 40 min · turkey · gluten-free, high-protein

Ingredients & steps ↓

• 1 3/4 lb turkey breast cutlets
• 1 1/2 cups dry wild rice blend
• 1/2 cup dried cranberries
• 6 tbsp unsalted butter
• 3/4 cup pecans, chopped
• 1 small, diced yellow onion
• 3/4 cup chicken broth
• 2 tbsp olive oil
• 2 tbsp, chopped fresh sage and parsley
• 1 tbsp total salt, pepper and poultry seasoning

1. Simmer the wild rice blend in the broth plus 2 cups salted water, covered, for 25 minutes until the grains split open and are chewy-tender.
2. Toast the pecans in a dry skillet 4 minutes until they smell nutty and darken a shade, then set aside.
3. Rub the cutlets with oil, chopped herbs, salt, pepper and poultry seasoning.
4. Sear in 2 tbsp butter over medium-high heat for 2 to 3 minutes per side until golden and the centers read 165F; do not crowd the pan.
5. Fold the cranberries, pecans, onion and remaining butter into the hot rice and let it sit 5 minutes so the cranberries plump.
6. Slice the cutlets and fan them over the rice with the pan juices poured on top.

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