Cookbook

Mexican Quinoa & Avocado Salad Bowl

Mexican · 30 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 cup quinoa
• 2 cups water
• 2 medium avocado
• 1 cup cherry tomatoes
• 1 can (15 oz) canned black beans
• 1 cup corn kernels (frozen or canned)
• 1 small red onion
• 1/4 cup cilantro
• 1 lime
• 2 tablespoons olive oil
• to taste salt
• to taste black pepper

1. Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. While the quinoa cooks, dice the avocado, chop the cherry tomatoes, finely dice the red onion, and chop the cilantro. Drain and rinse the black beans. If using frozen corn, cook according to package instructions and let cool.
3. In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together the juice of one lime, olive oil, salt, and pepper to make the dressing.
5. Pour the dressing over the salad mixture and toss gently to combine. Adjust seasoning as needed.
6. Serve the salad in bowls, garnished with extra cilantro or lime wedges if desired.

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Mexican Quinoa & Black Bean Bowl

Mexican · 35 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 cup quinoa
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup cherry tomatoes
• 1 large avocado
• 1 small red onion
• 1 lime
• 1/4 cup fresh cilantro
• 2 tbsp olive oil
• to taste spices (cumin, paprika, chili powder)
• to taste salt and pepper

1. Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes until fluffy.
2. While quinoa cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped red onion and cook until translucent, about 3 minutes.
3. Add spices (1 tsp cumin, 1 tsp paprika, 1/2 tsp chili powder) to the onion and cook for 1 minute. Stir in drained black beans until heated through.
4. Chop cherry tomatoes, avocado, and cilantro. Squeeze lime juice over the avocado and cilantro.
5. Once quinoa is ready, fluff with a fork. In a large bowl, combine cooked quinoa, black bean mixture, cherry tomatoes, and cilantro.
6. Drizzle with remaining olive oil, squeeze fresh lime juice, and season with salt and pepper to taste. Toss gently to combine.
7. Divide the mixture into four bowls. Top each with sliced avocado and extra cilantro if desired.
8. Serve immediately for a hearty, gluten-free Mexican-inspired lunch.

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Mexican Quinoa & Roasted Veggie Bowl

Mexican · 40 min · beans · vegetarian, vegan, gluten-free

Ingredients & steps ↓

• 1 cup quinoa
• 2 bell peppers (mixed colors)
• 2 zucchini
• 1 red onion
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 lime
• 1/4 cup fresh cilantro
• 1 can (15 oz) black beans (canned)
• to taste salt & pepper

1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Chop bell peppers, zucchini, and red onion into bite-sized pieces.
4. Toss chopped vegetables with 1 tbsp olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
5. Roast vegetables in the oven for 20-25 minutes until tender and slightly caramelized.
6. Drain and rinse black beans; heat briefly if desired.
7. In bowls, layer cooked quinoa, roasted vegetables, and black beans. Squeeze lime juice over each bowl and garnish with chopped cilantro.
8. Serve immediately.

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Mexican Quinoa & Veggie Stuffed Bell Peppers

Mexican · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 4 large Bell peppers
• 1 cup Quinoa
• 1 cup Black beans (canned, drained and rinsed)
• 1 cup Corn kernels (fresh or frozen)
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1/4 cup Cilantro
• 1 Lime
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1/2 tsp Chili powder
• to taste Salt
• to taste Black pepper

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place peppers in a baking dish.
2. Cook quinoa according to package instructions; set aside. In a large bowl, combine cooked quinoa, black beans, corn, chopped cherry tomatoes, finely chopped red onion, chopped cilantro, juice of half a lime, olive oil, cumin, chili powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing gently to pack. Cover the dish with foil.
4. Bake in the preheated oven for 25-30 minutes until peppers are tender and filling is heated through. Squeeze remaining lime juice over the stuffed peppers before serving.

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Mexican Shrimp and Corn Tacos

Mexican · 40 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

• 1 lb Large shrimp, peeled and deveined
• 8 pieces Corn tortillas
• 1 cup Fresh corn kernels (or frozen)
• 1 Red bell pepper
• 1 small Red onion
• 1 Lime
• 2 Garlic cloves
• 1/4 cup Cilantro, chopped
• 2 tbsp Olive oil
• 1 tsp Chili powder
• 1/2 tsp Cumin
• to taste Salt
• to taste Black pepper

1. In a small bowl, mix chili powder, cumin, salt, and pepper. Toss the shrimp with half of the spice mixture and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chopped onion and diced red bell pepper; sauté until softened, about 5 minutes.
3. Add garlic and remaining spice mixture; cook for 1 minute until fragrant.
4. Add seasoned shrimp to the skillet; cook for 3-4 minutes until pink and cooked through. Add corn kernels and cook for another 2 minutes.
5. Squeeze lime juice over the shrimp and vegetables; stir to combine. Remove from heat.
6. Warm the corn tortillas in a dry skillet or microwave for 30 seconds.
7. Assemble tacos by dividing the shrimp and vegetable mixture among the tortillas. Garnish with chopped cilantro.
8. Serve immediately with extra lime wedges if desired.

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Mexican Street-Style Breakfast Potatoes

Mexican · 30 min · vegetarian, gluten-free

Ingredients & steps ↓

• 4 large medium russet potatoes
• 2 tbsp olive oil
• 1 1 small onion
• 2 2 cloves garlic
• 1 cup 1 cup cherry tomatoes
• 1 1 jalapeño pepper
• 1/2 cup 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro
• to taste salt
• to taste black pepper

1. Peel and dice the potatoes into small cubes.
2. Heat olive oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and crispy, about 10 minutes.
3. While potatoes cook, dice the onion, mince the garlic, and halve the cherry tomatoes. Slice the jalapeño (remove seeds for less heat).
4. Add onion, garlic, and jalapeño to the skillet with potatoes. Cook until onions are translucent, about 3-4 minutes.
5. Stir in cherry tomatoes and cook for another 2 minutes until they soften slightly.
6. Season with salt and black pepper to taste. Remove from heat and sprinkle with shredded cheese and chopped cilantro.
7. Cover the skillet briefly to melt the cheese, about 1-2 minutes.
8. Serve hot, garnished with additional cilantro if desired.

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Mexican Street-Style Chicken Quesadillas

Mexican · 40 min · chicken · high-protein

Ingredients & steps ↓

• 2 cups Cooked chicken breast, shredded
• 4 large Flour tortillas
• 1 1/2 cups Mexican shredded cheese (e.g., Oaxaca or Monterey Jack)
• 1/4 cup Fresh cilantro, chopped
• 1/2 cup Salsa or pico de gallo
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Place one tortilla in the skillet, sprinkle half of the shredded chicken and cheese evenly over half of the tortilla.
3. Fold the tortilla over to enclose the filling, pressing gently.
4. Cook for 3-4 minutes on each side, until golden brown and cheese is melted.
5. Repeat with remaining tortillas and filling.
6. Slice each quesadilla into wedges and garnish with chopped cilantro and salsa.
7. Serve hot with extra salsa on the side.
8. Enjoy your quick and flavorful Mexican quesadillas.

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Mexican Street-Style Chicken Rice Bowls

Mexican · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 4 pieces (about 1 lb) boneless, skinless chicken breasts
• 1 1/2 cups long-grain white rice
• 3 bell peppers (assorted colors)
• 1 red onion
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• to taste salt
• to taste black pepper
• 1/4 cup fresh cilantro

1. Cook the rice: Rinse rice under cold water. In a pot, bring 3 cups of water to a boil, add rice with a pinch of salt, reduce heat, cover, and simmer for 15 minutes until tender.
2. Prepare the chicken: While rice cooks, cut chicken into bite-sized pieces. In a bowl, toss with cumin, paprika, oregano, salt, pepper, and 1 tablespoon of olive oil.
3. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 8-10 minutes until browned and cooked through. Remove from skillet and set aside.
4. Sauté the vegetables: In the same skillet, add diced bell peppers and chopped red onion. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute.
5. Combine ingredients: Return cooked chicken to the skillet with vegetables. Squeeze fresh lime juice over the mixture. Stir to combine and heat through.
6. Assemble bowls: Fluff the cooked rice with a fork. Divide rice into bowls, top with the chicken and vegetable mixture.
7. Garnish: Chop cilantro and sprinkle over each bowl. Serve immediately with extra lime wedges if desired.

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Mexican Stuffed Bell Peppers

Mexican · 40 min · turkey · gluten-free

Ingredients & steps ↓

• 4 large Bell peppers
• 1 lb Ground beef or turkey
• 1 cup Cooked rice
• 1 can (15 oz) Black beans, drained and rinsed
• 1/2 cup Corn kernels
• 1/2 cup Tomato sauce
• 1 cup Cheddar cheese, shredded
• 2 tbsp Olive oil
• to taste Spices (cumin, chili powder, garlic powder, salt, pepper)

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ground meat and cook until browned. Season with cumin, chili powder, garlic powder, salt, and pepper.
3. Stir in cooked rice, black beans, corn, and tomato sauce. Cook for 5 minutes to combine flavors.
4. Stuff each bell pepper with the meat and rice mixture. Place peppers upright in a baking dish.
5. Sprinkle shredded cheese over the stuffed peppers.
6. Bake in the preheated oven for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
7. Serve hot, garnished with fresh cilantro or a squeeze of lime if desired.

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Mexican Sweet Potato & Black Bean Salad Bowl

Mexican · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp cumin
• to taste salt
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 cup corn kernels (frozen or fresh)
• 1 red bell pepper
• 1 large avocado
• 1/4 cup fresh cilantro
• 1 lime
• 1/2 cup Greek yogurt (plain, full-fat)

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tbsp olive oil, cumin, and salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, in a large bowl, combine drained black beans, corn, chopped red bell pepper, and chopped cilantro.
3. Dice the avocado and set aside.
4. Once the sweet potatoes are done, add them to the bowl with the other ingredients. Squeeze lime juice over the mixture and toss gently to combine.
5. Divide the salad into four bowls, top each with a dollop of Greek yogurt, and garnish with additional cilantro if desired.

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Mexican Sweet Potato & Black Bean Tacos

Mexican · 40 min · beans · vegetarian

Ingredients & steps ↓

• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• to taste salt
• 1 can (15 oz) black beans (cooked or canned)
• 8 small corn tortillas
• 1/4 cup fresh cilantro
• 1 lime
• 1 small red onion
• 1/4 cup feta cheese (optional)

1. Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon olive oil, cumin, paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, finely chop the red onion and cilantro. Drain and rinse the black beans. Slice the lime into wedges.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced red onion and cook until translucent, about 3-4 minutes. Add the black beans and cook for another 2-3 minutes to heat through.
4. Warm the corn tortillas in a dry skillet or microwave covered with a damp towel.
5. Assemble the tacos by dividing the roasted sweet potatoes and black bean mixture among the tortillas. Top with chopped cilantro, a squeeze of lime, and feta cheese if using.
6. Serve immediately with extra lime wedges on the side.

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Migas Breakfast Skillet with Queso Fresco

Tex-mex · 25 min · vegetarian

Ingredients & steps ↓

• 8 eggs
• 5 corn tortillas
• 1/2 white onion
• 1 jalapeno
• 2 roma tomatoes
• 4 oz queso fresco, crumbled
• 3 oz shredded Monterey Jack
• 3 tbsp neutral oil
• 1/4 bunch cilantro
• 4 flour tortillas

1. Cut the corn tortillas into 1/2-inch strips and fry them in the oil in a 12-inch skillet over medium-high, stirring, 4 to 5 minutes until they are crisp and lightly golden. Frying them first is the whole dish: strips stirred in soft go to paste.
2. Add the diced onion and jalapeno and cook 3 minutes, then the diced tomatoes and 3/4 tsp salt, and cook 2 minutes more until the tomato loses its raw edge.
3. Beat the eggs with 2 tbsp water and pour them in. Turn the heat to medium-low and push the eggs slowly from the edge to the middle with a spatula, 3 to 4 minutes, stopping while they still look slightly wet — they carry on cooking in the pan.
4. Take the pan off the heat, scatter over the Jack, and let it melt in the residual heat for a minute.
5. Warm the flour tortillas in a dry pan 20 seconds a side.
6. Top the skillet with queso fresco and cilantro and serve with the tortillas for building tacos at the table.

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Minestrone Soup with White Beans

Italian · 50 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 15 oz can cannellini beans
• 14 oz canned diced tomatoes
• 2 carrot
• 2 celery stalk
• 1 zucchini
• 1 yellow onion
• 6 cups vegetable broth
• 1 cup ditalini pasta
• 2 tbsp olive oil
• 1 tsp dried oregano

1. Saute diced onion, carrot, and celery in olive oil until softened, about 8 minutes.
2. Add diced tomatoes, oregano, and vegetable broth; bring to a simmer.
3. Add diced zucchini and beans and simmer 15 minutes.
4. Stir in ditalini and cook until tender, about 9 minutes.
5. Season to taste and serve hot.

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Miso Butter Cod

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

Ingredients & steps ↓

• 4 cod fillets
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 2 tbsp unsalted butter
• 2 scallions

1. Whisk white miso, mirin, sake and sugar into a smooth marinade.
2. Pat cod dry and coat all over with the miso marinade; rest 15 minutes (or up to overnight).
3. Heat oven to 400F. Wipe off excess marinade and place cod on a lined tray.
4. Roast 12-14 minutes until the fish flakes and reaches 130F internal temp.
5. Melt butter in a small pan until nutty, then spoon over the cod and scatter with sliced scallions.

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Miso Ginger Marinated Chicken

Japanese · 75 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb boneless chicken thighs
• 4 tbsp miso paste
• 3 tbsp mirin
• 2 tbsp sake
• 2 thumbs fresh ginger
• 3 cloves garlic
• 1 tbsp toasted sesame oil
• 1 tbsp sugar

1. Whisk miso, mirin, sake, grated ginger, minced garlic, sesame oil and sugar into a marinade.
2. Coat the chicken thighs thoroughly and refrigerate at least 30 minutes or up to 2 days.
3. Heat oven to 400F. Lay the chicken on a lined tray, wiping off excess marinade.
4. Roast 22-25 minutes until caramelized and the internal temp reaches 165F.
5. Rest 5 minutes, then slice for bowls, bento or salads; portion and chill.
6. Store cooked portions for the week or freeze extra marinated raw thighs.

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Miso-Maple Glazed Delicata Squash

American · 45 min · vegetarian, gluten-free

Ingredients & steps ↓

• 4 medium delicata squash
• 3 tbsp white miso paste
• 3 tbsp maple syrup
• 3 tbsp unsalted butter
• 1 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes
• 1/3 cup roasted salted pepitas
• 2 scallions

1. Heat the oven to 425F. Halve the delicata lengthwise, scoop the seeds, and slice into 1/2-inch half-moons — the skin is thin and tender, so no peeling. That's the whole point of delicata.
2. Toss with oil and a light hand of salt (the miso brings plenty), spread on two sheet pans without crowding, and roast 20 minutes, flipping once, until golden on both cut sides.
3. Whisk the miso, maple syrup, melted butter, rice vinegar, and red pepper flakes into a smooth glaze.
4. Pour the glaze over the squash, toss on the pans to coat, and roast 6 to 8 more minutes until the glaze is bubbling and lacquered — watch the edges, maple moves fast from burnished to burnt.
5. Pile onto a platter and shower with the pepitas and thinly sliced scallions. Serve warm or at room temperature — it holds beautifully, which is exactly what a holiday side should do.

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Mole Poblano con Pollo

Mexican · 60 min · chicken · high-protein

Ingredients & steps ↓

• 3 lb bone-in chicken thighs
• 3 mulato chiles
• 3 ancho chiles
• 2 oz Mexican chocolate
• 3 roma tomatoes
• 3 tbsp sesame seeds
• 1/4 cup raw almonds
• 1/4 cup raisins
• 1 corn tortilla
• 4 cups chicken broth
• 1/2 tsp ground cinnamon

1. Simmer the chicken thighs in the broth for 20 minutes, then reserve the broth.
2. Toast the chiles briefly, then soak in hot water for 10 minutes.
3. Toast sesame seeds, almonds, and a torn tortilla in a dry pan, then blend with the drained chiles, tomatoes, raisins, cinnamon, and reserved broth until smooth.
4. Fry the blended mole paste in 2 tbsp oil for 10 minutes, stirring constantly.
5. Melt in the Mexican chocolate and loosen with broth to a velvety sauce; season with salt.
6. Nestle the chicken into the mole and simmer for 10 minutes, then serve sprinkled with sesame seeds.

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Molletes with Pico de Gallo

Mexican · 18 min · beans · vegetarian

Ingredients & steps ↓

• 2 bolillo rolls
• 1.5 cups canned refried pinto beans
• 1.5 cups shredded Oaxaca cheese
• 2 roma tomatoes
• 1/4 white onion
• 1 serrano chile
• 3 tbsp fresh cilantro
• 1 lime
• 2 tbsp butter

1. Heat the oven broiler and split the bolillos lengthwise, pulling out a little crumb to make a well.
2. Butter the cut sides and toast under the broiler for 2 minutes until golden.
3. Warm the refried beans and spread a thick layer into each roll half.
4. Top with shredded Oaxaca cheese and broil for 4 to 5 minutes until melted and bubbling.
5. Dice tomatoes, onion, serrano, and cilantro and toss with lime juice and salt for pico de gallo.
6. Spoon the pico de gallo over the melted cheese and serve immediately.

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Monkey Bread with Brown Sugar Pecans

American · 75 min · vegetarian

Ingredients & steps ↓

• 1 can (16 oz) refrigerated buttermilk biscuit dough
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 8 tbsp unsalted butter
• 1/2 cup light brown sugar
• 1/2 cup pecan halves, chopped
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

1. Heat the oven to 350F and butter an 8-inch round cake pan or a 9x5 loaf tin.
2. Toss the granulated sugar with the cinnamon in a bowl. Cut each biscuit into quarters and roll the pieces through the cinnamon sugar until coated.
3. Scatter half the pecans in the pan, pile the dough pieces in loosely, and scatter the rest of the pecans over the top.
4. Melt the butter with the brown sugar and salt in a small pan over medium, stirring 2 minutes until the sugar dissolves. Off the heat, stir in the vanilla.
5. Pour the caramel evenly over the dough, making sure some runs down the sides.
6. Bake 35 to 40 minutes until the top is deep brown and the center of the loaf registers 190F on an instant-read thermometer; the middle pieces are the ones that stay doughy, so check there.
7. Cool 10 minutes, then invert onto a plate and scrape any caramel left in the pan over the top. Pull apart while warm.

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Moroccan Chicken Tagine with Preserved Lemon and Olives

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

Ingredients & steps ↓

• 6 pieces bone-in chicken thighs
• 2 large yellow onion
• 1 whole preserved lemon
• 1 cup green cracked olives
• 4 garlic cloves
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 pinch saffron threads
• 1 bunch fresh cilantro
• 3 tbsp olive oil

1. Toss chicken thighs with turmeric, ginger, grated garlic, salt, and pepper; let sit 10 minutes while you slice the onions thinly.
2. Heat olive oil in a heavy pot or tagine over medium-high and brown the chicken skin-side down 4 minutes per side, then remove.
3. Lower heat to medium, soften onions 8 minutes, then bloom saffron in 2 tbsp warm water and add with 1 cup water.
4. Nestle chicken back in, cover, and simmer gently 25 minutes until the meat pulls from the bone.
5. Rinse preserved lemon, scrape out pulp, slice the rind, and add with olives for the last 8 minutes.
6. Finish with chopped cilantro and reduce the sauce uncovered 3 minutes if loose. Serve with bread or couscous.

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Moroccan Chickpea Harira Soup

African · 50 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1 can canned chickpeas
• 3/4 cup brown lentils
• 2 cups canned crushed tomatoes
• 1 yellow onion
• 2 stalks celery
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 bunch fresh cilantro
• 1/2 cup vermicelli noodles
• 2 tbsp olive oil

1. Soften chopped onion and celery in olive oil over medium 6 minutes.
2. Stir in ginger and turmeric and bloom 1 minute, then add tomatoes and cook 4 minutes.
3. Add lentils and 5 cups water and simmer 20 minutes until the lentils are tender.
4. Add chickpeas and vermicelli and cook 6 minutes until the noodles soften.
5. Season with salt, stir in chopped cilantro, and serve with lemon wedges.
6. Thin with water if the soup gets too thick.

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Moroccan Chickpea and Squash Tagine

Mediterranean · 45 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 cans (15 oz each) canned chickpeas
• 1 lb, cubed butternut squash
• 1 can (14.5 oz) canned diced tomatoes
• 1, diced yellow onion
• 2 tsp ras el hanout
• 1/2 tsp ground cinnamon
• 1/3 cup, chopped dried apricots
• 1 cup whole-wheat couscous
• 3 tbsp extra-virgin olive oil
• 1/4 cup, chopped fresh cilantro

1. Heat olive oil in a large pot and soften the onion over medium heat for 5 minutes.
2. Add the ras el hanout and cinnamon and stir for 1 minute until fragrant.
3. Add the squash, chickpeas, tomatoes, apricots, and a cup of water, then season with salt.
4. Cover and simmer for 25 minutes until the squash is tender.
5. Meanwhile, steam the couscous with boiling water for 5 minutes and fluff with a fork.
6. Spoon the tagine over the couscous and finish with fresh cilantro.

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Moroccan Vegetable Tagine with Chickpeas

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

Ingredients & steps ↓

• 2 cans canned chickpeas
• 3 carrot
• 2 zucchini
• 1 yellow onion
• 1 can canned diced tomatoes
• 1 tbsp ras el hanout
• 1/2 cup dried apricots
• 1.5 cups vegetable broth
• 3 tbsp olive oil
• 1/2 bunch fresh parsley

1. Soften chopped onion in olive oil over medium 6 minutes, then stir in ras el hanout and bloom 1 minute.
2. Add carrots and tomatoes with the broth and simmer 12 minutes until the carrots begin to soften.
3. Add chickpeas, zucchini, and chopped apricots and cook 15 minutes more until everything is tender.
4. Season with salt and reduce uncovered if the sauce is loose.
5. Fold in chopped parsley and serve over couscous.

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Moules Marinieres

French · 30 min · shrimp · pescatarian, low-carb, high-protein

Ingredients & steps ↓

• 3 lb fresh mussels
• 1 cup dry white wine
• 2 minced shallots
• 3 cloves minced garlic
• 3 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1 loaf baguette
• 1/2 tsp black pepper

1. Scrub the mussels under cold water and pull off any beards, discarding any that stay open when tapped.
2. Melt the butter in a large pot and sweat the shallots and garlic until soft but not browned.
3. Pour in the white wine and bring to a boil.
4. Add the mussels, cover, and steam for 4 to 5 minutes, shaking the pot, until the shells open.
5. Discard any unopened mussels, stir in the parsley and pepper, and serve with baguette to soak up the broth.

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Muhammara Red Pepper Walnut Dip Plate

Middle-eastern · 20 min · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

• 2 cups jarred roasted red peppers
• 1 cup shelled walnuts
• 2 tbsp pomegranate molasses
• 1/3 cup plain breadcrumbs
• 1 tsp ground cumin
• 1 tsp Aleppo pepper
• 1/4 cup extra-virgin olive oil
• to serve warm flatbread

1. Toast the walnuts in a dry skillet until fragrant, 5 minutes, and cool.
2. Pulse walnuts and breadcrumbs in a processor to a coarse meal.
3. Add drained peppers, pomegranate molasses, cumin, Aleppo pepper, and salt.
4. Blend to a textured spread while streaming in the olive oil.
5. Taste and balance the sweet-tart-spicy notes.
6. Spread on a plate, drizzle with oil, and serve with warm flatbread.

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Mushroom And Swiss Melts On Sourdough

American · 30 min · high-protein

Ingredients & steps ↓

• 1 1/2 lb sliced mushrooms
• 1 large yellow onion, sliced thin
• 2 tbsp olive oil
• 4 tbsp butter
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 1/2 tsp each kosher salt and black pepper
• 8 slices sourdough bread
• 8 oz Swiss cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard

1. Heat the oil in a large skillet over high and add the mushrooms in one layer. Leave them alone until the undersides are deep brown, 4 minutes, then stir and cook until the released liquid has fully evaporated, 6 to 8 minutes more.
2. Add the onion and 1 tablespoon butter and cook over medium until the onion is soft and sweet-smelling with browned edges, about 8 minutes.
3. Stir in the Worcestershire, thyme, salt and pepper and cook until the pan is dry again.
4. Mix the mayonnaise and Dijon and spread it on four slices of bread; divide the mushrooms and Swiss between them and close the sandwiches.
5. Butter the outsides of the sandwiches generously with the remaining butter.
6. Griddle over medium, pressing with a spatula, 3 to 4 minutes a side, until the bread is deep golden and the cheese runs when you lift a corner.

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Mushroom Stroganoff With Buttered Wide Noodles

American · 35 min · vegetarian

Ingredients & steps ↓

• 2 lb cremini mushrooms
• 12 oz wide egg noodles
• 1 cup sour cream
• 7 tbsp butter
• 3 tbsp all-purpose flour
• 1 3/4 cups vegetable broth
• 1 large yellow onion
• 1/3 cup heavy cream
• 1 tbsp Dijon mustard
• to taste paprika, salt, pepper, parsley

1. Quarter the mushrooms and cook them in 3 tablespoons of the butter in a wide skillet over high heat, undisturbed at first, until they release their liquid and it boils away, 10 to 12 minutes.
2. Keep going until the mushrooms squeak against the pan and are browned all over; this is where the flavor comes from.
3. Add the onion and remaining butter and cook until soft and golden, 6 minutes.
4. Stir in the flour and paprika and cook 2 minutes so the flour toasts rather than tastes pasty.
5. Pour in the broth, whisking, and simmer until the sauce thickens enough to coat the mushrooms, 4 minutes.
6. Boil the noodles until just tender, drain, and toss with a knob of butter to keep them loose.
7. Take the pan off the heat and stir in the sour cream, heavy cream and mustard; boiling now would curdle it.
8. Season hard, spoon over the noodles, and finish with parsley.

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Mushroom Swiss Burger with Caramelized Onions

American · 55 min · beef · high-protein

Ingredients & steps ↓

• 1.5 lb ground chuck, 80/20
• 10 oz cremini mushrooms, sliced
• 2 yellow onions, thinly sliced
• 4 slices Swiss cheese
• 4 tbsp unsalted butter
• 2 garlic cloves
• 4 sprigs fresh thyme
• 4 brioche buns
• 3 tbsp mayonnaise
• 2 tsp kosher salt
• 1 tsp black pepper

1. Cook the onions in 2 tbsp butter over medium-low with a pinch of salt for 25 to 30 minutes until deep brown and sweet, deglazing with a splash of water whenever they stick. Set aside.
2. In the same pan over medium-high, cook the mushrooms in the remaining butter in a single layer, undisturbed for 4 minutes, then stir and cook 4 more until browned. Add the garlic and thyme leaves for the last minute and season.
3. Form four loose 6-oz patties with a dimple in the center and salt the outsides only.
4. Heat a cast-iron skillet to medium-high, about 425F. Cook the patties 4 minutes on the first side, flip, and cook 3 to 4 minutes more to an internal 160F, which is the food-safe temperature for any ground beef.
5. Pile mushrooms and onions onto each patty, lay a slice of Swiss over the top, add a tablespoon of water to the far side of the pan and cover for 45 seconds — the steam melts the cheese without overcooking the beef.
6. Toast the buns, spread with mayonnaise, and build. Rest 3 minutes so the juices settle.

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Mushroom, Onion And Swiss Omelet Plate With Home Fries

American · 30 min · vegetarian, gluten-free, high-protein

Ingredients & steps ↓

• 12 large eggs
• 7 oz Swiss cheese, shredded
• 10 oz cremini mushrooms, sliced
• 1 large yellow onion, sliced thin
• 4 tbsp butter
• 1 1/2 lb russet potatoes, cut in 1/2-inch dice
• 2 tbsp vegetable oil
• 1 tsp each sweet paprika, black pepper, kosher salt

1. Parboil the diced potatoes 6 minutes in salted water, drain, and let them steam dry for 2 minutes.
2. Heat the oil in a large skillet, add the potatoes and paprika, and fry 10 minutes, turning every few minutes, until the outsides are crusted and browned.
3. In a second skillet melt 1 tbsp butter and cook the mushrooms and onion over medium-high 7 minutes, until the liquid has evaporated and both are deeply browned. Season and set aside.
4. Beat 3 eggs at a time with a pinch of salt until no streaks remain.
5. Melt 1 tbsp butter in an 8-inch nonstick pan over medium-low, pour in the eggs, and push the set edges inward, tilting so the raw egg runs underneath.
6. When the surface is just barely wet, scatter a quarter of the mushrooms and Swiss over half, fold, and slide it out; the omelet finishes cooking on the plate.
7. Repeat for the remaining three omelets and serve with the home fries.

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Mustard-Crusted Pork Roast with Braised Red Cabbage

American · 130 min · pork · low-carb, high-protein

Ingredients & steps ↓

• 4 1/2 lb boneless pork loin roast
• 1/4 cup whole grain mustard
• 2 tbsp Dijon mustard
• 2 tsp caraway seed
• 1/2 tsp ground allspice
• 3 tbsp dark brown sugar
• 4 garlic cloves
• 1 large head (about 3 lb) red cabbage
• 2 apples
• 1 red onion
• 1/3 cup apple cider vinegar
• 3 tbsp unsalted butter
• 1/4 tsp ground cloves

1. Heat the oven to 375F. Pat the pork loin dry and season all over with salt and pepper.
2. Stir together the house caraway-allspice mustard crust: both mustards, the caraway seed (lightly crushed), allspice, 2 tablespoons of the brown sugar, and the grated garlic. Slather it thickly over the top and sides of the roast.
3. Set the roast on a rack in a roasting pan and roast 75 to 90 minutes, until the crust is burnished and an instant-read thermometer hits 145F in the center. Pork at 145F is juicy and faintly blush — that's correct, not underdone.
4. While the pork roasts, melt the butter in a Dutch oven over medium. Soften the sliced red onion 4 minutes, then add the shredded cabbage, sliced apples, cider vinegar, remaining 1 tablespoon brown sugar, ground cloves, 1/2 cup water, and a teaspoon of salt.
5. Cover and braise the cabbage on low 50 to 60 minutes, stirring occasionally, until silky and deep magenta; finish uncovered a few minutes to cook off excess liquid.
6. Rest the roast 15 minutes before carving — carving early pours the juice onto the board instead of keeping it in the meat.
7. Slice thick, and serve over the braised cabbage with any board juices and crust bits spooned on top.

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Napa Cabbage Kimchi

Korean · 2620 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 2 heads napa cabbage
• 1 cup coarse sea salt
• 1 cup gochugaru chili flakes
• 1 Korean radish (mu), julienned
• 10 cloves garlic cloves, minced
• 2 tbsp ginger, grated
• 1 bunch green onions, chopped
• 1 tbsp sugar
• 2 tbsp glutinous rice flour

1. Quarter the cabbage, salt between every leaf, and let sit 2 hours until wilted, then rinse three times and drain.
2. Cook the rice flour with 1 cup water into a thin paste and cool.
3. Mix the rice paste with gochugaru, garlic, ginger, sugar, radish, and green onions into a seasoning paste.
4. Wearing gloves, rub the paste into every layer of the cabbage.
5. Pack tightly into a clean jar, pressing out air and leaving headspace.
6. Leave at room temperature at least 1 day (up to 2 for a tangier batch) to ferment, then refrigerate.

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Nashville Hot Fried Chicken

Bbq · 55 min · chicken · high-protein

Ingredients & steps ↓

• 3 lb bone-in chicken pieces
• 2 cups buttermilk
• 2 cups all-purpose flour
• 3 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp garlic powder
• 6 cups peanut oil
• 8 slices white sandwich bread
• 1 cup dill pickle chips

1. Soak the chicken in buttermilk with 1 tbsp salt for at least 20 minutes.
2. Dredge each piece in flour seasoned with garlic powder, pressing to coat well.
3. Heat the peanut oil to 325°F and fry the chicken in batches until the internal temperature reaches 165°F, about 12 to 15 minutes.
4. Whisk 1 cup of the hot frying oil with the cayenne, brown sugar, and a pinch of salt to make the Nashville hot paste.
5. Brush the fried chicken all over with the hot paste and serve on the white bread with pickle chips.

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Natto Rice Breakfast Bowl

Japanese · 10 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 2 packs natto fermented soybeans
• 2 cups cooked short-grain rice
• 2 tsp soy sauce
• 0.5 tsp japanese hot mustard (karashi)
• 1 scallions
• 1 nori sheets

1. Open the natto packs and add the included mustard and a little soy sauce.
2. Stir the natto vigorously for about 30 seconds until it turns sticky and foamy.
3. Reheat the rice until hot and divide into two bowls.
4. Spoon the natto over the rice and top with sliced scallion and torn nori.

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New England Baked Cod with Cracker Crumb Topping

American · 35 min · fish · pescatarian, low-carb, high-protein

Ingredients & steps ↓

• 4 pieces (6 oz each) cod loin
• 30 buttery round crackers
• 6 tbsp unsalted butter
• 1 clove garlic
• 1 lemon
• 2 tbsp dry white wine
• 2 tbsp chopped flat-leaf parsley
• 1/2 tsp sweet paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Heat the oven to 400°F and butter a baking dish that holds the cod in a single layer.
2. Crush the crackers to a coarse rubble in a bag — powder gives you paste, so leave some pieces the size of peas.
3. Melt the butter, stir in the grated garlic, parsley and the crumbs until they look like damp sand.
4. Pat the cod dry, season with the salt and pepper, lay it in the dish and pour the wine and the juice of half the lemon around, not over, the fish.
5. Press the crumb mixture onto the top of each piece in an even blanket and dust with paprika.
6. Bake 15 to 18 minutes, until the topping is golden and the cod is opaque, flakes cleanly and reads 145°F at its thickest point.
7. Rest 3 minutes, spoon the pan juices around the plates and serve with the rest of the lemon.

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New England Clam Chowder

American · 50 min · shrimp · gluten-free

Ingredients & steps ↓

• 2 (6.5 oz) cans chopped clams
• 2 (8 oz) bottles bottled clam juice
• 4 slices bacon
• 2 russet potatoes
• 1 yellow onion
• 1 cup heavy cream
• 2 cups whole milk
• 3 tbsp butter
• 1 tsp fresh thyme

1. Cook the chopped bacon until crisp, then set aside, leaving the fat.
2. Soften the diced onion in the fat with the butter and thyme.
3. Add the diced potatoes, the juice drained from the clam cans, and the bottled clam juice, and simmer 15 minutes until the potatoes are tender.
4. Stir in the milk and cream and heat through without boiling.
5. Add the clams and the bacon and cook 3 minutes more.

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New Orleans Barbecue Shrimp

American · 35 min · shrimp · low-carb, high-protein

Ingredients & steps ↓

• 2 lb large shell-on shrimp, heads on if available
• 8 tbsp, cold unsalted butter
• 1/4 cup Worcestershire sauce
• 2 lemons
• 5 cloves garlic
• 1 tbsp coarsely cracked black pepper
• 2 tsp Creole seasoning
• 1 sprig fresh rosemary
• 1 tsp hot sauce
• 1/4 cup dry white wine
• 1 loaf French bread

1. Heat the oven to 400°F and rinse the shrimp, leaving the shells on — the shells are what make the sauce taste like a shrimp.
2. In an ovenproof skillet over medium heat, simmer the Worcestershire, wine, the juice of one lemon, the smashed garlic, black pepper, Creole seasoning, hot sauce and the rosemary sprig for 5 minutes, until reduced by about a third.
3. Take the pan off the heat and whisk in the cold butter one tablespoon at a time so the sauce emulsifies rather than splits.
4. Turn the shrimp through the sauce until coated and lay them in an even layer.
5. Bake 12 to 14 minutes, turning the shrimp once halfway, until the shells are bright pink and the flesh is opaque and firm at 145°F.
6. Discard the rosemary, squeeze the second lemon over the pan and let it stand 3 minutes.
7. Serve in bowls with the sauce poured over, torn French bread for mopping and a stack of napkins.

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New York Strip with Peppercorn Sauce

American · 65 min · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb new york strip steaks
• 3/4 cup heavy cream
• 1/2 cup beef broth
• 2 tbsp green peppercorns
• 2 tbsp brandy
• 3 tbsp butter
• 2 tsp kosher salt
• 1 shallot

1. Season the steaks well and leave them out for 30 minutes to take the chill off.
2. Sear in a hot pan 3-4 minutes per side, pulling at 125F internal for medium-rare (135F for medium), then rest on a warm plate.
3. Soften the minced shallot in the same pan with the butter.
4. Add the brandy and crushed peppercorns, then the broth, and reduce by half.
5. Stir in the cream and simmer to a coating sauce.
6. Slice the steaks and spoon the sauce over.

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Nigerian Akara Black-Eyed Pea Fritters

African · 20 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

• 1.5 cups peeled black-eyed peas
• 1/2 yellow onion
• 1/2 scotch bonnet pepper
• 1/4 red bell pepper
• 1/2 tsp salt
• 2 cups for frying vegetable oil

1. Soak the peeled black-eyed peas 10 minutes, then blend with onion, pepper, and just enough water into a thick, fluffy batter.
2. Whip the batter vigorously with a spoon 2 minutes to aerate it, then season with salt.
3. Heat oil in a deep pan to 350 F.
4. Drop heaping spoonfuls of batter into the oil and fry 3 minutes per side until deep golden.
5. Drain the fritters on paper towels.
6. Serve hot with bread or pap for breakfast.

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Nigerian Beef Jollof Rice

African · 60 min · beef · gluten-free, dairy-free

Ingredients & steps ↓

• 3 cups long-grain parboiled rice
• 1 lb beef stew chunks
• 1 can (28 oz) canned plum tomatoes
• 2 red bell pepper
• 2 yellow onion
• 1 Scotch bonnet pepper
• 3 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp dried thyme
• 1/3 cup vegetable oil

1. Simmer beef with one chopped onion, salt, and curry powder in 3 cups water 25 minutes; reserve the beef and stock.
2. Blend tomatoes, bell peppers, Scotch bonnet, and remaining onion into a smooth base.
3. Fry tomato paste in oil over medium 3 minutes, then add the blended base and cook down 12 minutes until thick and jammy.
4. Stir in thyme and 2 cups of the reserved beef stock, then add the rinsed rice.
5. Cover tightly, reduce to low, and steam 25 minutes without stirring until the rice is tender and slightly smoky at the bottom.
6. Fold in the beef, fluff gently, and rest 5 minutes before serving.

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North African Merguez and Eggs Skillet

Mediterranean · 18 min · lamb · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 7 oz merguez lamb sausage
• 4 large eggs
• 1/2, sliced red onion
• 1 cup, halved cherry tomatoes
• 1 tbsp extra-virgin olive oil
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp ground cumin

1. Heat olive oil in a skillet over medium heat and brown the merguez, sliced into coins, for 5 minutes.
2. Add the onion and cook for 3 minutes until softened.
3. Stir in the cherry tomatoes and cumin and cook for 2 minutes until they begin to break down.
4. Push the mixture to the sides and crack the eggs into the center.
5. Cook for 3 to 4 minutes until the whites set, then scatter cilantro over the top and serve.

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North African Shakshuka with Feta

African · 20 min · vegetarian, low-carb

Ingredients & steps ↓

• 4 eggs
• 2 cups canned crushed tomatoes
• 1 red bell pepper
• 1/2 yellow onion
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• 1/3 cup feta cheese
• 2 tbsp olive oil

1. Soften chopped onion and bell pepper in olive oil over medium 5 minutes.
2. Add garlic, cumin, and paprika and bloom 1 minute.
3. Pour in the tomatoes, season with salt, and simmer 6 minutes until thickened.
4. Make four wells in the sauce and crack an egg into each.
5. Cover and cook 5 minutes until the whites are set but the yolks stay runny.
6. Crumble feta over the top and serve with bread.

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Oeufs en Cocotte

French · 20 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

• 4 large eggs
• 4 tbsp heavy cream
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh chives
• 1/4 cup grated gruyere cheese
• 1/4 tsp fine sea salt
• 1 pinch black pepper

1. Heat the oven to 375F and butter four small ramekins.
2. Spoon a tablespoon of cream into each ramekin and sprinkle with a little grated gruyere.
3. Crack one egg into each ramekin, season with salt and pepper, and top with the remaining cheese.
4. Set the ramekins in a baking dish and pour hot water halfway up their sides to make a bain-marie.
5. Bake for 10 to 12 minutes until the whites are just set but the yolks remain runny, then scatter with chives and serve with toast.

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Old-Fashioned Beef Stew With Buttered Egg Noodles

American · 135 min · beef · high-protein

Ingredients & steps ↓

• 1 1/2 lb beef chuck stew meat
• 10 oz wide egg noodles
• 4 large, cut in chunks carrots
• 2 medium, cubed russet potatoes
• 1 large, chopped yellow onion
• 3 cups beef broth
• 1/4 cup all-purpose flour
• 2 1/2 tbsp canola oil
• 3 tbsp unsalted butter
• 2 1/2 tbsp tomato paste
• 1 tbsp total salt, pepper, bay leaf and thyme

1. Pat the beef very dry, toss with the flour and salt, and brown it in the oil in batches for 4 minutes a side until a hard dark crust forms.
2. Add the onion and tomato paste to the pot and stir 3 minutes until the paste darkens from red to brick and sticks to the bottom.
3. Pour in the broth, scraping up every browned bit, add the bay and thyme, and simmer covered for 75 minutes.
4. Add the carrots and potatoes and simmer 30 minutes more until a fork slides into the beef and pulls out clean.
5. Uncover and simmer 10 minutes if needed until the liquid reduces to a gravy that coats the vegetables.
6. Boil the egg noodles 7 minutes until tender with a slight chew, drain, and toss with the butter and pepper.
7. Ladle the stew over the buttered noodles.

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Omelette aux Fines Herbes

French · 12 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 3 large eggs
• 1 tbsp unsalted butter
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh tarragon
• 1/4 tsp fine sea salt
• 1 pinch black pepper

1. Whisk the eggs with the salt and pepper until fully blended and slightly frothy, then stir in the chopped herbs.
2. Melt the butter in an 8-inch nonstick pan over medium heat until it foams but does not brown.
3. Pour in the eggs and, using a spatula, stir gently while shaking the pan for about 30 seconds until soft curds form.
4. Stop stirring and let the omelette set for 30 seconds, keeping the center slightly moist.
5. Tilt the pan and fold the omelette in thirds, then roll it onto a warm plate seam-side down and serve immediately.

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One-Pan Pork Chops with Apple and Green Beans

· 30 min · pork · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 2 pork chops (bone-in or boneless)
• 1 lb green beans
• 1 large apple
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• to taste salt
• to taste black pepper

1. Season pork chops with salt, pepper, and thyme on both sides.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until hot.
3. Add pork chops and sear for 4-5 minutes per side until golden brown and internal temp reaches 145°F.
4. While pork cooks, slice apple into wedges and trim green beans.
5. Remove pork from skillet and set aside, keep warm.
6. Add remaining 1 tbsp olive oil to the skillet. Add apple wedges and cook for 3 minutes until slightly softened.
7. Add green beans to the skillet, season with salt and pepper. Cook for 7-10 minutes, stirring occasionally, until green beans are tender.
8. Return pork chops to skillet to heat through for 2 minutes. Serve hot.

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Open-Faced Flat Iron Steak Sandwich with Caramelized Onions

American · 55 min · high-protein

Ingredients & steps ↓

• 1.5 lb flat iron steak
• 4 slices sourdough or ciabatta, cut into thick slices
• 2 large yellow onions, thinly sliced
• 4 oz Gruyere or provolone
• 3 tbsp unsalted butter
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 cups arugula
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil

1. Melt 2 tbsp butter in a wide skillet over medium-low, add the onions and a big pinch of salt, and cook 25 to 30 minutes, stirring every few minutes. Add a splash of water whenever the bottom threatens to catch. They are done when jammy and mahogany, not merely soft — this is not a 10-minute job.
2. Meanwhile salt the steak and leave it at room temperature. Stir the mayonnaise with the Dijon and a grind of pepper.
3. Scrape the onions out. Wipe the pan, raise the heat to high with the olive oil, and sear the flat iron 3 to 4 minutes per side to an internal 128F for medium-rare. Rest 10 minutes on a board.
4. Toast the bread under the broiler with the remaining butter until the edges crisp, about 2 minutes.
5. Slice the steak thinly against the grain, catching any board juices.
6. Spread the mustard mayonnaise on the toast, pile on the onions and steak, drape with cheese, and run the sandwiches back under the broiler for 90 seconds until the cheese slumps. Top with arugula and the board juices.

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Open-Faced Hot Turkey Sandwiches With Mashed Potatoes And Gravy

American · 40 min · turkey · high-protein

Ingredients & steps ↓

• 1 1/2 lb cooked turkey breast, sliced thick
• 8 slices white sandwich bread
• 2 1/4 lb russet potatoes
• 8 tbsp unsalted butter
• 3/4 cup whole milk
• 2 cups turkey or chicken broth
• 1/3 cup all-purpose flour
• 6 tbsp heavy cream
• 1 1/2 cups frozen peas
• 2 tsp total kosher salt, black pepper and dried sage

1. Boil the peeled, quartered potatoes in salted water for 18 minutes until they break apart under gentle pressure from a spoon.
2. Melt 4 tbsp butter in a saucepan, whisk in the flour, and cook 2 minutes until the roux smells like toasted crackers and turns pale tan.
3. Whisk in the broth and cream and simmer 5 minutes until the gravy thickly coats the back of a spoon; season with sage, salt and pepper.
4. Drop the sliced turkey into the gravy and warm 3 minutes until steaming through.
5. Drain and mash the potatoes with the remaining butter and the milk until smooth but still stiff enough to hold a peak.
6. Toast the bread, lay two slices on each plate, and cover with turkey, a scoop of mashed potatoes, and a heavy ladle of gravy.
7. Warm the peas in the residual gravy pan for 2 minutes until bright green and serve alongside.

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Oven-Baked Pork Shoulder with Roasted Cabbage

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

Ingredients & steps ↓

• 3.5 lbs pork shoulder (bone-in)
• 1 small head cabbage
• 2 tbsp olive oil
• 1 tsp garlic powder
• to taste salt
• to taste pepper

1. Preheat oven to 325°F.
2. Rub pork shoulder with 1 tbsp olive oil, salt, pepper, and garlic powder.
3. Place pork in roasting pan, roast for 3-3.5 hours until internal temp reaches 190°F.
4. About 1 hour before done, cut cabbage into wedges, toss with 1 tbsp olive oil, salt, pepper.
5. Add cabbage to oven, roast for last hour.
6. Let pork rest 15 min, then shred or slice.
7. Serve pork with roasted cabbage.

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