Free Recipe Cookbook — Macros & 1-Tap Shopping

Peppered Sausage Cream Gravy Over Soft Scrambled Eggs

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

Ingredients & steps ↓

1 1/4 lb bulk pork breakfast sausage
1 1/2 cups heavy cream
3 oz cream cheese
12 eggs
4 oz, shredded sharp cheddar
4 tbsp unsalted butter
3, sliced scallions
1 tbsp coarse black pepper
1 1/2 tsp kosher salt
1 tsp rubbed sage

Brown the sausage in a skillet over medium-high for 8 minutes, breaking it into small crumbles, until the edges are crisp and browned. Leave every bit of the fat in the pan.
Lower the heat, stir in the sage and most of the black pepper and cook 30 seconds, then add the cream and cream cheese and whisk until the cream cheese disappears into the gravy.
Simmer 5 to 6 minutes, stirring often, until the gravy is thick enough to hold a line drawn across the back of a spoon. Season with salt.
In a second pan, melt the butter over low heat and scramble the whisked eggs slowly for 5 minutes, stirring constantly, taking them off while they are still soft.
Spoon the eggs into bowls, ladle the peppered sausage gravy over them, and finish with the cheddar and scallions.

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Peppered Sirloin Breakfast Hash With Horseradish Cream

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

Ingredients & steps ↓

1 1/4 lb sirloin steak, cut in 1/2-inch cubes
1 3/4 lb russet potatoes, cut in 1/2-inch dice
1 medium yellow onion, diced
1 red bell pepper, diced
2 tbsp vegetable oil
2 tbsp butter
6 large eggs
1/2 cup sour cream
4 tsp prepared horseradish
2 tsp each coarse black pepper and kosher salt

Microwave the diced potatoes in a covered bowl 6 minutes, until barely tender, so they finish quickly in the pan.
Stir the sour cream with the horseradish and a pinch of salt; refrigerate while you cook.
Heat the oil in a 12-inch skillet until it shimmers, add the potatoes in one layer, and let them brown undisturbed 5 minutes before tossing.
Season the steak hard with the coarse pepper and salt, push the potatoes aside, and sear the cubes 3 minutes, turning once, until browned outside and rosy within.
Add the butter, onion, and bell pepper and cook 3 minutes until the onion is soft and the pan smells sweet.
Fry the eggs in a second skillet over medium-low until the whites set and the yolks stay runny, about 3 minutes.
Divide the hash, top each portion with eggs, and spoon the horseradish cream alongside.

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Pepperoni And Sausage Pan Pizza With Green Peppers

American · 40 min · pork · high-protein

Ingredients & steps ↓

two 1 lb balls refrigerated pizza dough
3 1/2 cups low-moisture mozzarella, shredded
3 1/2 oz sliced pepperoni
9 oz bulk Italian sausage
1 1/4 cups pizza sauce
1 large, sliced green bell pepper
3 tbsp olive oil
1/3 cup grated Parmesan
2 tsp total dried oregano and red pepper flakes

Heat the oven to 500F with a rack in the lower third and let the dough sit out 20 minutes so it stretches without snapping back.
Brown the sausage in a skillet over medium-high heat for 6 minutes, breaking it into crumbles, until no pink remains and the fat runs clear.
Oil two cast-iron or cake pans generously and press a dough ball into each, pushing it up the sides about half an inch.
Spread on the sauce, then mozzarella, then sausage, pepperoni and peppers, keeping the toppings shy of the very rim.
Bake 15 to 18 minutes until the cheese is bubbling and freckled brown and the underside of the crust is crisp when lifted with a spatula.
Shower with Parmesan, oregano and pepper flakes, then slide onto a board and cut into squares.

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Pepperoni Pizza Quesadillas With Marinara Dip

American · 15 min · high-protein

Ingredients & steps ↓

6 burrito size large flour tortillas
4 oz sliced pepperoni
2 1/2 cups mozzarella, shredded
1 1/2 cups marinara sauce
1/3 cup grated parmesan
1, diced small green bell pepper
1 1/2 tbsp butter
1 tsp each dried oregano and garlic powder

Warm the marinara in a small saucepan with the oregano and garlic powder over low heat while you build, so there is a hot dip waiting at the end.
Cover half of each tortilla with mozzarella, pepperoni, diced pepper and a little parmesan, then fold the bare half over and press down.
Melt a knob of butter in a dry skillet over medium and griddle the folded quesadillas two at a time, 2 to 3 minutes a side, until the tortilla is freckled brown and the cheese has fully surrendered.
Let each one sit for a minute so the cheese sets, cut into wedges, and serve with the warm marinara for dipping.

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Pepperoni Stromboli with Provolone

Italian · 105 min · high-protein

Ingredients & steps ↓

1.5 lb pizza dough
8 oz sliced pepperoni
10 slices sliced provolone
4 oz sliced capicola
8 oz low-moisture mozzarella, shredded
1/3 cup grated Parmesan
1 cup roasted red peppers, drained
2 garlic cloves
1 egg
2 tbsp olive oil
1 tsp dried oregano
1.5 cups marinara sauce

Let the dough sit at room temperature 45 minutes, then heat the oven to 425F and line a sheet pan with parchment. Use the rest to blot the peppers and grate the garlic.
Roll the dough on a floured surface into a rectangle roughly 12 by 16 inches and a scant 1/4 inch thick.
Layer the provolone first, then the pepperoni, capicola, blotted roasted peppers, mozzarella, Parmesan, grated garlic and oregano, leaving a 1-inch border all round. Keep the filling in an even sheet; a mound in the middle makes a log that will not seal.
Roll it up tightly from a long side, pinch the seam and tuck the ends under, and lift it onto the pan seam-down.
Brush with the beaten egg mixed with the oil and cut four diagonal slashes across the top through the top layer only.
Bake 25 to 30 minutes until deep golden and hollow-sounding when tapped underneath. Rest 10 minutes — cut hot and the cheese runs straight out.
Slice into 1.5-inch rounds and serve with warm marinara.

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Pernil with Arroz con Gandules

Caribbean · 1050 min · pork · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

8 lb bone-in, skin-on pork shoulder (picnic)
12 garlic cloves
2 tbsp dried oregano
1 tbsp ground annatto (achiote)
1 tbsp ground cumin
2 tsp ground coriander
2 oranges
3 limes
2 tbsp white vinegar
1/4 cup olive oil
3 cups medium-grain rice
2 (15 oz) cans canned pigeon peas (gandules)
1 yellow onion
1 green bell pepper
1 bunch fresh cilantro
1 (8 oz) can tomato sauce
4 cups chicken broth
1/2 cup pimento-stuffed green olives
2 bay leaves

The night before, stir together the house annatto sazón-citrus rub: 12 mashed garlic cloves, oregano, annatto, cumin, coriander, 2 tablespoons salt, the juice of the oranges and limes, the vinegar, and the olive oil. Reserve 1 tablespoon of the wet rub for the rice.
Cut deep slits all over the pork (under the skin flap too, keeping the skin attached), work the rub into every slit and surface, and marinate skin-side up, uncovered in the fridge, at least 12 hours.
Roast at 350F, skin-side up in a pan with 1 cup water, covered tightly with foil, for 4 hours.
Uncover, raise the oven to 450F, and roast 30 to 40 minutes more until the skin blisters into crackling chicharrón and the meat hits 195F at the bone — it should shred with a fork, not slice.
Rest the pernil 30 minutes, tented loosely so the skin stays crisp.
While the pork rests, make the rice: sauté the diced onion, diced bell pepper, and the chopped cilantro stems in a heavy pot 5 minutes to build a quick sofrito.
Stir in the tomato sauce, the reserved tablespoon of rub, the drained gandules, olives, and bay leaves; cook 2 minutes.
Add the rice, broth, and 1 teaspoon salt. Boil uncovered until the liquid drops level with the rice, then cover, drop to low, and steam 25 minutes. Don't skip scraping up the pegao — the crusty bottom rice is the cook's reward.
Carve the pork off the bone in big shreds, break the chicharrón into shards for the top, and serve over the rice with cilantro leaves scattered over everything.

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Persian Chicken and Herb Fesenjan

Middle-eastern · 70 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

2.5 lb bone-in chicken thighs
2 cups shelled walnuts
1/2 cup pomegranate molasses
1 large yellow onion
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 cup, chopped fresh parsley
1/4 cup, chopped fresh mint
1 tbsp sugar
2 tbsp olive oil

Toast walnuts in a dry pan 5 minutes, then grind to a fine paste in a processor.
Brown chicken in oil in a Dutch oven, then set aside.
Soften sliced onion in the pot with turmeric and cinnamon, 6 minutes.
Stir in ground walnuts and 3 cups water; simmer 15 minutes until the oil rises.
Whisk in pomegranate molasses and sugar, return chicken, and simmer covered 25 minutes until tender and cooked through (165°F).
Season with salt, adjust the sweet-tart balance, and stir in most of the parsley and mint, scattering the rest over the top before serving over rice.

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Persian Ghormeh Sabzi Herb Stew

Middle-eastern · 90 min · lamb · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1.5 lb lamb stew meat
2 bunches fresh parsley
2 bunches fresh cilantro
1 bunch fresh fenugreek or 2 tbsp dried
4 dried limes (limoo omani)
1 15-oz can canned red kidney beans
1 large yellow onion
1 tsp ground turmeric
3 tbsp olive oil

Brown diced onion in oil with turmeric, then sear the lamb until colored on all sides.
Add 4 cups water, pierce the dried limes, and add them; simmer covered 45 minutes.
Finely chop all the herbs and fry them in a little oil until darkened and fragrant, 10 minutes.
Stir the fried herbs and drained kidney beans into the stew.
Simmer uncovered another 25 minutes until the lamb is tender and the sauce is dark.
Season with salt and squeeze the softened limes into the pot before serving over rice.

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Persian Ghormeh-Style Eggplant Khoresh Bademjan

Middle-eastern · 125 min · beef · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1.25 lb beef stew meat
4 Chinese eggplants
1 large yellow onion
1 cup canned tomato sauce
2 dried limes (limoo omani)
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/4 cup olive oil

Peel eggplants in stripes, salt them 15 minutes, then pat dry and fry in oil until golden; set aside.
Brown sliced onion in the pot with turmeric, then sear the beef.
Add tomato sauce, cinnamon, pierced dried limes, and 3 cups water; simmer covered 1 hour 15 minutes until the beef is tender.
Lay the fried eggplant on top and simmer gently 15 minutes without stirring so they stay intact.
Season with salt and squeeze the limes into the sauce.
Serve over steamed basmati rice.

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Persian Herb Frittata Kuku Sabzi

Middle-eastern · 40 min · vegetarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

6 eggs
1 bunch fresh parsley
1 bunch fresh cilantro
1/2 bunch fresh dill
4 green onions
1/4 cup shelled walnuts
2 tbsp dried barberries or cranberries
3 tbsp olive oil
1/2 tsp baking powder

Finely chop all the herbs and green onions; you want a very large volume of greens.
Beat the eggs with baking powder, salt, and pepper, then fold in the herbs, chopped walnuts, and barberries.
Heat oil in a nonstick skillet over medium-low and pour in the mixture.
Cover and cook until the base is set and deep green, 10 minutes.
Slide onto a plate, invert back into the pan, and cook the second side 6 minutes.
Cool slightly and cut into wedges to serve warm or at room temperature.

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Persian Zereshk Polo with Saffron Chicken

Middle-eastern · 60 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

2 cups basmati rice
2 lb bone-in chicken thighs
1/2 cup dried barberries (zereshk)
1/2 tsp saffron threads
1 yellow onion
4 tbsp unsalted butter
1 tbsp sugar
1 tsp ground turmeric

Bloom saffron in 3 tbsp hot water. Braise chicken with sliced onion, turmeric, and 1 cup water until tender, 30 minutes.
Rinse rice, parboil in salted water 6 minutes until edges soften, then drain.
Layer rice into a buttered pot, drizzle with half the saffron water, cover with a towel-wrapped lid, and steam on low 30 minutes.
Rinse barberries and saute in butter with sugar just 2 minutes until glossy.
Fluff the rice and fold the remaining saffron water through the top layer.
Plate the saffron rice, scatter barberries over, and serve with the chicken.

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Peruvian Aji de Gallina

Latin · 50 min · chicken · high-protein

Ingredients & steps ↓

1.5 lb chicken breasts
3 tbsp aji amarillo paste
4 slices white sandwich bread
1 cup evaporated milk
1 yellow onion
3 garlic cloves
1/2 cup grated parmesan cheese
1/3 cup walnuts
1.5 cups white rice

Poach chicken breasts in salted water 18 minutes, then shred and reserve 1 cup broth.
Soak bread in evaporated milk until soft.
Saute diced onion and garlic until soft, then stir in aji amarillo paste and cook 3 minutes.
Blend the onion mixture with soaked bread, walnuts, and reserved broth until smooth.
Return the sauce to the pan, stir in parmesan, and simmer until thick, about 6 minutes.
Fold in shredded chicken to warm through and serve over white rice.

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Peruvian Fish Ceviche

Latin · 30 min · fish · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1 lb fresh sea bass fillet
8 fresh limes
1 red onion
1 aji limo chili
1/4 cup fresh cilantro
1 large sweet potato
1 ear corn on the cob
1 tsp kosher salt

Boil sweet potato and corn until tender, then cool and slice into rounds.
Cut sea bass into 1/2-inch cubes and place in a chilled glass bowl.
Season fish with salt, then pour over fresh lime juice to just cover; add minced aji limo.
Let fish cure 10 to 15 minutes until opaque and firm, stirring once.
Fold in thinly sliced red onion and cilantro just before serving.
Plate with sweet potato and corn on the side.

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Peruvian Lomo Saltado

Latin · 40 min · beef · dairy-free, high-protein

Ingredients & steps ↓

1 lb beef sirloin steak
1 large red onion
2 roma tomatoes
1 tbsp aji amarillo paste
3 tbsp soy sauce
2 tbsp red wine vinegar
3 cups frozen french fries
1.5 cups white rice
1/4 cup fresh cilantro
3 garlic cloves

Cook white rice per package and bake french fries at 425F for 20 minutes until crisp.
Slice sirloin into thin strips, pat dry, and season with salt and pepper.
Heat a wok or large skillet over high heat with oil and sear beef 2 minutes until browned; remove.
Add red onion wedges and cook 2 minutes, then stir in garlic and aji amarillo paste for 30 seconds.
Add tomato wedges, soy sauce, and vinegar; toss 2 minutes until tomatoes just soften.
Return beef, add fries and cilantro, toss 1 minute, and serve over rice.

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Peruvian Pollo a la Brasa Roast Chicken

Latin · 130 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 (4 lb) whole chicken, spatchcocked
3 tbsp soy sauce
2 tbsp aji panca paste
1 tbsp ground cumin
1 tbsp smoked paprika
6 garlic cloves
2 lime
1 tsp dried oregano
2 tbsp olive oil

Blend soy sauce, aji panca, cumin, paprika, garlic, lime juice, oregano, and olive oil into a marinade.
Rub all over the spatchcocked chicken and marinate at least 1 hour, or overnight in the fridge for deeper flavor.
Roast skin-side up at 425F for 40 to 45 minutes until the thickest part reaches 165F.
Rest 10 minutes before carving.
Serve with fries or salad and a green aji sauce.

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Peruvian Quinoa Vegetable Bowl

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

Ingredients & steps ↓

1.5 cups white quinoa
1 large sweet potato
1 (15 oz) can canned black beans
1 red bell pepper
1 avocado
1 tbsp aji amarillo paste
1 lime
1/4 cup fresh cilantro
1/2 tsp ground cumin
3 tbsp olive oil

Rinse quinoa and simmer in 3 cups salted water 15 minutes until fluffy.
Toss cubed sweet potato and bell pepper in olive oil and roast at 425F for 20 minutes.
Whisk aji amarillo paste, lime juice, and olive oil into a dressing.
Warm the black beans and season with salt and cumin.
Build bowls with quinoa, roasted vegetables, and beans.
Top with sliced avocado, cilantro, and the aji dressing.

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Philly Cheesesteak

American · 35 min · beef · high-protein

Ingredients & steps ↓

1.5 lb ribeye steak
8 slices provolone cheese
2 yellow onion
1 green bell pepper
4 hoagie rolls
2 tbsp butter
1 tsp kosher salt

Freeze the ribeye for 30 minutes, then slice as thinly as possible.
Cook the sliced onion and pepper in butter over medium heat until soft and browned.
Push the vegetables aside, raise the heat and cook the beef in a single layer, chopping as it browns.
Combine, season, lay the provolone over the top and let it melt.
Scoop straight into split rolls.

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Philly-Style Pepper Steak Hoagies With Provolone

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

Ingredients & steps ↓

1 1/3 lb sirloin steak, shaved thin
4 large hoagie rolls
8 slices provolone
2, sliced thin green bell peppers
1 large, sliced thin yellow onion
2 tbsp vegetable oil
3 tbsp mayonnaise
1 tsp each salt, black pepper and garlic powder

Freeze the steak 10 minutes ahead if you have it whole - it slices paper thin far more easily half-frozen - or buy it already shaved.
Heat half the oil in a large skillet over high, cook the peppers and onion 5 minutes until they slump and pick up black edges, then scrape them to a plate.
Add the rest of the oil and the steak in a single layer. Leave it 90 seconds to brown, then chop and toss it in the pan with a spatula for 2 minutes more until barely any pink remains.
Return the vegetables, season, lay the provolone right over the meat and cover for 1 minute until it melts into the pile.
Scoop the whole thing into mayonnaise-slicked rolls, pressing so the roll compacts around the filling.

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Philly-Style Steak And Pepper Bowls With Melted Provolone

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

Ingredients & steps ↓

2 lb shaved ribeye steak
8 oz, sliced provolone cheese
3, sliced bell peppers
2, sliced yellow onion
8 oz, sliced cremini mushrooms
1/2 cup mayonnaise
4 tbsp unsalted butter
2 tbsp olive oil
3 cloves, minced garlic
1/2 cup, sliced pickled banana peppers
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder

Heat the butter and oil in a large skillet over medium-high, add the onions and peppers and cook 10 minutes, stirring every couple of minutes, until they are limp, sweet and browned at the edges. Add the mushrooms and garlic for 4 minutes more, until the mushrooms give up their liquid and it cooks away.
Push the vegetables to one side, raise the heat, and add the shaved steak in a single layer. Let it sit 90 seconds so it browns, then chop and stir it with the edge of a spatula for 2 minutes until no red remains.
Season with the salt, pepper and garlic powder and fold the vegetables through the meat.
Lay the provolone slices over the whole pan, cover, and leave it off the heat for 2 minutes, until the cheese has melted into sheets over the steak.
Scoop into bowls, top with the banana peppers, and serve with the mayonnaise spooned alongside for dipping.

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Pho Bo (Hanoi Beef Noodle Soup)

Vietnamese · 30 min · beef · dairy-free, high-protein

Ingredients & steps ↓

3 cups prepared beef pho broth
5 oz dried flat rice noodles (banh pho)
6 oz beef eye of round, thinly sliced
1/4 onion yellow onion, thinly sliced
2 scallions, sliced
1/4 cup fresh cilantro
2 lime wedges
1 tbsp fish sauce

Soak dried rice noodles in warm water 20 minutes, then boil 45-60 seconds until tender and drain into a bowl.
Bring the beef pho broth to a rolling boil and season to taste with fish sauce.
Lay the raw thin-sliced beef and onion over the noodles.
Ladle the boiling broth directly over the beef so it cooks in the bowl, about 1 minute.
Top generously with scallions and cilantro, Hanoi style.
Serve with lime wedges on the side.

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Picanha Skewers with Coarse Sea Salt

Latin · 80 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 lb picanha (top sirloin cap), fat cap intact
3 tbsp coarse sea salt or rock salt
3 garlic cloves
1/2 cup chopped flat-leaf parsley
3 tbsp olive oil
2 tbsp red wine vinegar
4 metal skewers

Score the fat cap in a diamond pattern about 1/4 inch deep, cutting through the fat but never into the meat. Do not trim the cap off — it bastes the whole thing.
Cut the picanha with the grain into 1.5-inch thick crescents, so each piece keeps a strip of fat along its curved edge. Season heavily on all sides with coarse salt and let stand 20 minutes while the fire heats.
Bend each piece into a C and thread onto a skewer through both ends with the fat cap facing outward, three or four pieces per skewer pressed tight against one another.
Build a hot direct fire, around 500F at the grate. Set the skewers fat-side down first and render 5 to 6 minutes, moving them off the direct flame whenever the dripping fat flares.
Turn every 4 to 5 minutes for a further 15 to 20 minutes total. The exterior should be crusted and deeply browned; the center wants 130F for medium-rare or 140F for medium on an instant-read thermometer pushed into the thickest piece.
Rest the skewers 10 minutes. Slide the meat off, slice each crescent against the grain, and dress with the parsley, garlic, olive oil and vinegar stirred together with a pinch of salt.

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Pigs In A Blanket With Honey Mustard And Crunchy Slaw

American · 30 min · beef · dairy-free

Ingredients & steps ↓

8 beef hot dogs
two 8 oz tubes refrigerated crescent roll dough
2 tbsp honey
1/4 cup yellow mustard
10 oz coleslaw mix
1/4 cup mayonnaise
1 1/2 tbsp cider vinegar
2 tsp granulated sugar
2 tsp total salt, pepper and poppy seed

Toss the coleslaw mix with the mayonnaise, vinegar, sugar, salt and pepper and refrigerate so it stays crunchy but seasoned through.
Unroll the crescent dough and cut each triangle lengthwise into two narrower triangles.
Pat the hot dogs dry, then roll each one up in a dough triangle starting at the wide end, sealing the point underneath.
Arrange seam side down on a parchment-lined sheet pan, brush with a little of the mustard, and sprinkle with poppy seed.
Bake at 375F for 16 to 18 minutes until the dough is deep golden all over and no pale seams remain.
Whisk the honey into the remaining mustard and serve for dipping, with the slaw alongside.

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Pimento Cheese Sandwiches With Dill Pickles And Celery Sticks

American · 15 min · vegetarian

Ingredients & steps ↓

2 3/4 cups extra-sharp cheddar, hand grated
3 1/2 oz cream cheese, softened
1/3 cup mayonnaise
4 oz, drained and chopped jarred pimentos or roasted red peppers
8 slices white sandwich bread
4 dill pickle spears
6 ribs, cut in sticks celery
2 tsp total cayenne, onion powder, salt and black pepper

Grate the cheddar yourself on the large holes of a box grater; pre-shredded cheese is coated and will stay grainy.
Beat the cream cheese with the mayonnaise until completely smooth with no visible lumps.
Fold in the cheddar, pimentos, cayenne, onion powder, salt and pepper until the spread is thick and streaky rather than uniform.
Let it sit 10 minutes so the cheese softens and the spread becomes easy to push across bread.
Spread thickly on four slices of bread, close the sandwiches, and cut off the crusts if you want it done properly.
Serve with pickle spears and celery sticks, saving some spread for filling the celery.

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Pimientos de Padron

Spanish · 10 min · vegetarian, vegan, gluten-free, keto, low-carb

Ingredients & steps ↓

10 oz padron peppers
3 tbsp extra virgin olive oil
to taste flaky sea salt
1 garlic clove
1/2 lemon
1 pinch sweet pimenton

Rinse and thoroughly dry the padron peppers.
Heat the olive oil with the smashed garlic clove in a wide pan over high heat until shimmering, then discard the garlic.
Add the peppers in a single layer and fry 5 to 6 minutes, tossing, until blistered and softened.
Drain briefly on paper.
Pile onto a plate, shower with flaky sea salt and a pinch of pimenton.
Squeeze over a little lemon and serve immediately, warning that the occasional one is spicy.

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Pineapple Fried Rice with Shrimp

Thai · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

4 cups day-old jasmine rice
12 oz medium shrimp, peeled
1 cup pineapple chunks, fresh or canned drained
2 eggs
4 cloves garlic, minced
4 scallions, sliced
1/3 cup cashews, roasted
1 tsp curry powder
2 tbsp soy sauce
1 tbsp fish sauce
3 tbsp vegetable oil
1/4 cup cilantro

Heat 1 tbsp oil in a wok over high. Add shrimp; stir-fry 90 sec per side until pink. Remove.
Add 1 tbsp oil; scramble the eggs 30 sec, then move to the shrimp plate.
Add remaining oil + garlic; stir 15 sec. Add rice; press down and let crisp 1 min, then stir-fry 2 min breaking up clumps.
Add curry powder, soy, fish sauce; toss 1 min. Fold in pineapple, shrimp, eggs, half the scallions, cashews. Top with cilantro + remaining scallions.

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Pizza Rustica (Italian Easter Pie)

Italian · 245 min · pork

Ingredients & steps ↓

3 cups all-purpose flour
12 tbsp unsalted butter, cold
8 eggs
2 lb whole-milk ricotta
8 oz low-moisture mozzarella, diced
3/4 cup pecorino romano, grated
6 oz Genoa salami, diced
6 oz deli ham, diced
1/4 cup chopped fresh parsley
1 tsp fennel seeds
1 tsp crushed red pepper

Make the dough: pulse flour, 1 tsp salt, and cold cubed butter until pea-sized, then work in 2 beaten eggs and 3-4 tbsp ice water until it just holds together. Press into two disks (one twice the size of the other), wrap, and chill 1 hour.
Set the ricotta in a fine strainer over a bowl while the dough chills — draining off the whey keeps the pie sliceable instead of weepy.
Toast the fennel seeds and crushed red pepper in a dry skillet 2 minutes until fragrant, then crush lightly — this fennel-chile seasoning is the house signature in an otherwise old-country pie.
Heat the oven to 375F. Mix the drained ricotta with 5 eggs, the salami, ham, mozzarella, pecorino, parsley, the toasted fennel-chile seasoning, and 1/2 tsp black pepper. No added salt — the meats and pecorino handle it.
Roll the larger dough disk to line a 9-inch springform pan with 2 inches coming up the sides. Fill with the ricotta mixture.
Roll the smaller disk into a lid, lay it over, pinch the edges sealed, and cut four vents. Beat the last egg and brush it over the top.
Bake 75-85 minutes until deep golden and an instant-read thermometer in the center reads 160F. Tent with foil at the 50-minute mark if it's browning fast.
Cool in the pan a full hour before releasing the ring — this pie is traditionally served warm or room temperature, and cutting hot collapses it.

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Pla Rad Prik (Crispy Fish with Chili Sauce)

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

Ingredients & steps ↓

1.5 lb whole tilapia or sea bass, scored
6 cloves garlic
4 red spur chilies
3 shallots
3 tbsp tamarind paste
3 tbsp palm sugar
2 tbsp fish sauce
1/2 cup rice flour
3 cups vegetable oil
1/4 cup cilantro, chopped

Pat the scored fish very dry and dust with rice flour on all sides.
Heat the oil to 350F in a wok and deep-fry the fish 8 to 10 minutes until crisp and cooked through, then drain.
Pound the garlic, chilies, and shallots into a rough paste.
In a separate pan, fry the paste in 2 tbsp oil for 2 minutes, then add tamarind, palm sugar, and fish sauce.
Simmer the sauce 3 minutes until glossy and slightly thick.
Set the crispy fish on a platter, spoon the hot chili sauce over the top, and garnish with cilantro.

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Poblano Creamed Corn

Mexican · 50 min · vegetarian, gluten-free, low-carb

Ingredients & steps ↓

3 poblano peppers
2 lb frozen corn kernels
1 cup heavy cream
4 oz cream cheese
1/2 white onion
3 garlic cloves
3 tbsp unsalted butter
3/4 tsp ground cumin
1/2 cup cotija cheese, crumbled
1 lime
1/4 cup fresh cilantro, chopped

Char the poblanos directly over a gas flame or under the broiler, turning, until blistered black all over, about 8 minutes. Drop them in a bowl, cover, and let steam 10 minutes.
Rub off the charred skins (don't rinse — water washes away the roasted flavor), pull the stems and seeds, and slice into thin strips — your rajas.
Melt the butter in a wide skillet over medium-high. Cook the diced onion 5 minutes, then the minced garlic and cumin for 1 minute.
Add the frozen corn straight from the bag and cook 6 to 8 minutes, stirring only occasionally, so some kernels catch a little color.
Lower the heat, add the heavy cream and cream cheese, and simmer 8 to 10 minutes, stirring, until the sauce is thick enough to coat the corn like a blanket.
Fold in the poblano rajas and warm through 2 minutes. Off the heat, squeeze in the lime and season with salt.
Serve topped with the cotija and cilantro — creamed corn that finally has something to say.

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Poha (Flattened Rice)

Indian · 18 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

2 cups thick poha (flattened rice)
1 small yellow onion
1/4 cup raw peanuts
1 tsp mustard seeds
1 sprig curry leaves
1/2 tsp ground turmeric
1 green chili
1 lemon
2 tbsp neutral oil

Rinse poha in a colander until just softened, drain and let sit 5 minutes; toss with turmeric and salt.
Heat oil over medium, fry peanuts until golden and set aside, then temper mustard seeds until they pop.
Add curry leaves, chopped onion and green chili; cook 4 minutes until onion softens.
Fold in the softened poha and peanuts, cover and steam 2-3 minutes on low heat.
Turn off heat and finish with a squeeze of lemon.

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Poisson en Papillote

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

Ingredients & steps ↓

4 (6 oz each) cod fillets
1 thinly sliced zucchini
1 cup halved cherry tomatoes
1 julienned leek
1 sliced lemon
4 tbsp dry white wine
2 tbsp extra-virgin olive oil
4 sprigs fresh thyme

Heat the oven to 400F and cut four large squares of parchment paper.
Divide the zucchini, leek, and tomatoes among the squares and drizzle with olive oil.
Set a seasoned cod fillet on each bed, top with lemon slices, thyme, and a tablespoon of wine.
Fold and crimp the parchment into sealed packets so the steam stays trapped.
Bake for 12 to 15 minutes until the fish flakes, then open the packets at the table.

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Pollo al Ajillo

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

Ingredients & steps ↓

8 pieces bone-in chicken thighs
1 whole head garlic cloves
2/3 cup dry white wine
1/4 cup extra virgin olive oil
2 bay leaves
small handful flat-leaf parsley
1.5 tsp fine salt

Season the chicken pieces with salt.
Brown them in the olive oil over medium-high heat for 8 minutes until golden all over.
Add the whole peeled garlic cloves and bay leaves and fry 2 minutes.
Pour in the white wine, scrape the base, and cover.
Simmer 18 minutes until the chicken is cooked through and the sauce reduces.
Finish with chopped parsley and serve with the soft garlic cloves.

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Pollo al Chilindron

Spanish · 55 min · chicken · dairy-free, low-carb, high-protein

Ingredients & steps ↓

2 1/2 lb bone-in chicken pieces
2 red bell peppers
1 yellow onion
1 can (14.5 oz) canned diced tomatoes
2 oz diced jamon serrano
3 garlic cloves
1 tsp sweet pimenton
3 tbsp olive oil
1.5 tsp fine salt

Season and brown the chicken pieces in olive oil for 8 minutes, then set aside.
Fry the sliced onion, peppers, and diced jamon in the same pan for 8 minutes.
Add the garlic and pimenton and cook 1 minute.
Stir in the tomatoes and 1/2 cup water.
Return the chicken, cover, and simmer 25 minutes until tender.
Season and serve with bread or rice.

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Pomegranate, Pear and Candied Walnut Salad

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

Ingredients & steps ↓

8 oz mixed baby greens
2 ripe pears
1 cup pomegranate arils
1 cup walnut halves
3 tbsp granulated sugar
1 tbsp unsalted butter
4 oz goat cheese, crumbled
1 orange
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp honey
1/4 cup olive oil
1/8 tsp ground cinnamon

Candy the walnuts: melt the butter, sugar, and cinnamon in a skillet over medium heat, add the walnuts, and stir constantly 4-5 minutes until the sugar melts and coats every piece. Spread on parchment, hit with a pinch of flaky salt, and let them cool and harden about 10 minutes.
Make the citrus-honey vinaigrette: zest 1 tsp from the orange into a bowl, squeeze in 3 tbsp of its juice, and whisk with the cider vinegar, Dijon, honey, 1/2 tsp salt, and a few grinds of pepper. Stream in the olive oil, whisking until it comes together.
Thinly slice the pears and toss them with a squeeze of the remaining orange juice to keep them bright.
Just before serving, toss the greens with about three-quarters of the vinaigrette in a big bowl.
Top with the pears, pomegranate arils, goat cheese, and candied walnuts (break up any clusters). Drizzle the rest of the vinaigrette over the top and serve immediately.

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Popcorn Shrimp with Comeback Sauce

American · 35 min · shrimp · high-protein

Ingredients & steps ↓

1 1/2 lb small shrimp (51/60), peeled
1 cup buttermilk
1 cup all-purpose flour
1/2 cup fine cornmeal
1/4 cup cornstarch
6 cups peanut oil
3/4 cup mayonnaise
1/4 cup chili sauce
1 tsp Worcestershire sauce
2 tsp hot sauce
2 tsp garlic powder
2 tsp sweet paprika
1/2 tsp cayenne pepper
2 tsp kosher salt
1 lemon

Whisk the mayonnaise, chili sauce, Worcestershire, hot sauce, half the garlic powder and a squeeze of lemon into the comeback sauce and refrigerate it while you fry.
Toss the shrimp with the buttermilk and a teaspoon of the salt and leave 10 minutes.
Mix the flour, cornmeal, cornstarch, the remaining garlic powder, paprika, cayenne and remaining salt in a large bowl.
Pour the oil into a heavy pot no more than halfway up the sides and heat it to 375°F on a clip-on thermometer.
Lift a handful of shrimp from the buttermilk, let them drip, toss them in the dry mix until fully coated and shake off the loose flour in a sieve.
Fry in batches of about 15 for 2 to 3 minutes, until the coating is deep golden and crisp and the shrimp are opaque and curled — crowding drops the oil and gives you soggy coating.
Lift onto a rack set over a sheet pan, salt immediately, and let the oil climb back to 375°F before the next batch.
Serve straight away with the cold comeback sauce and lemon wedges.

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Poppy Seed Chicken Casserole With Buttered Rice

American · 45 min · chicken · high-protein

Ingredients & steps ↓

1 1/4 lb rotisserie chicken meat, shredded
two 10.5 oz cans condensed cream of chicken soup
1 cup sour cream
1 sleeve, crushed buttery round crackers
5 tbsp unsalted butter
1 1/2 tbsp poppy seeds
1 cup dry long-grain white rice
3, sliced scallions
2 tsp total black pepper and garlic powder

Cook the rice in 2 cups salted water, covered, for 18 minutes until tender, then fluff with a fork and fold in 1 tbsp of the butter.
Stir the shredded chicken with the soup, sour cream, pepper and garlic powder until every shred is coated.
Spread the mixture in a buttered 9x13 dish and smooth the top.
Toss the crushed crackers with the remaining melted butter and the poppy seeds until the crumbs glisten.
Scatter the crumbs over the casserole and bake at 350F for 25 minutes until the filling bubbles around the rim and the topping is deep golden.
Rest 5 minutes, scatter with scallions, and serve over the buttered rice.

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Pork Carnitas

Mexican · 150 min · pork · dairy-free, high-protein

Ingredients & steps ↓

3 lb pork shoulder
2 orange
1 white onion
6 garlic cloves
3 bay leaves
1 tsp ground cumin
1 tsp dried Mexican oregano
12 corn tortillas
2 lime

Cut the pork into large chunks and place in a heavy pot with onion, garlic, bay, cumin, oregano, and salt.
Squeeze in the orange juice and drop in the spent halves, then add water to nearly cover.
Bring to a boil, then simmer uncovered for about 2 hours until the liquid has cooked off (or 45 minutes at high pressure).
Continue cooking in the rendered fat for 15 minutes, letting the pork brown and crisp at the edges.
Shred the pork, keeping some crispy bits.
Serve on warm tortillas with lime wedges and diced onion.

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Pork Chop And Stuffing Bake With Green Beans

American · 45 min · pork · high-protein

Ingredients & steps ↓

2 1/4 lb bone-in pork loin chops
8 oz box herb stuffing mix
6 tbsp butter
1 3/4 cups chicken broth
one 14 oz can condensed cream of mushroom soup
3/4 lb green beans
1 small yellow onion
2 ribs celery
to taste sage, salt and pepper

Heat the oven to 400°F and butter a 9x13 dish.
Sear the seasoned chops in a hot skillet with 1 tablespoon of the butter, 2 minutes per side, just to build color; they will finish in the oven.
Melt the remaining butter in the same pan and soften the onion and celery until translucent, 5 minutes.
Stir in the broth and sage, bring to a simmer, then fold in the stuffing mix until the crumbs are evenly moistened but still distinct.
Spread the stuffing in the dish, press the chops into it, and spoon the soup over each chop.
Scatter the green beans around the edges, cover with foil, and bake 20 minutes.
Uncover and bake 8 to 10 minutes more, until the stuffing top is crisp and the chops read 145°F at the bone.
Rest 5 minutes before serving so the chops stay juicy.

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Pork Chops Pizzaiola with Peppers

Italian · 45 min · pork · dairy-free, high-protein

Ingredients & steps ↓

4 chops, about 2.5 lb bone-in pork chops, 1 inch thick
2 red bell pepper
1 yellow onion
5 garlic cloves
28 oz can crushed tomatoes
1/2 cup pickled hot cherry peppers
1/2 cup dry white wine
2 tsp dried oregano
1/2 tsp red pepper flakes
3 tbsp olive oil
1/2 bunch fresh parsley
1 loaf crusty bread

Pat the chops dry and season generously. Sear them in the oil in a wide skillet over high heat 4 minutes a side until well browned, then set aside — they will not be cooked through.
Lower to medium, add the sliced peppers and onion, and cook 8 minutes until softened and browning at the edges.
Add the sliced garlic, oregano and pepper flakes for 1 minute, then the wine, scraping the pan, and reduce by half.
Stir in the tomatoes, the chopped cherry peppers with a tablespoon of their brine, and 1 tsp salt. Simmer 10 minutes until it thickens.
Nestle the chops back in with any resting juices, cover, and simmer 8 to 10 minutes until they read 145F at the center away from the bone.
Rest the chops 3 minutes in the sauce off the heat, scatter with parsley, and serve with bread for the pan.

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Pork Chops with Mashed Potatoes

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

Ingredients & steps ↓

3 bone-in pork chops
4 large potatoes
1/2 cup milk
2 tbsp butter
to taste salt
to taste pepper
1 tbsp olive oil

Preheat oven to 375°F (190°C).
Season pork chops with salt and pepper on both sides.
Heat 1 tbsp olive oil in a skillet over medium-high heat.
Sear pork chops 3-4 min per side until browned, then transfer to oven-safe dish.
Bake in oven for 15-20 min until internal temp reaches 145°F.
Meanwhile, peel and chop potatoes into chunks.
Boil potatoes in salted water until tender, about 15 min.
Drain potatoes, add 2 tbsp butter and 1/4 cup milk, mash until smooth.
Serve pork chops with mashed potatoes.

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Pork Gyro Pita Wrap

Greek · 40 min · pork · high-protein

Ingredients & steps ↓

1.25 lb pork shoulder, thinly sliced
4 pita bread
3/4 cup plain Greek yogurt
1 cucumber
1 tomato
1/2 red onion
2 garlic cloves
1 tbsp dried oregano
3 tbsp olive oil
2 cups french fries

Toss sliced pork with olive oil, oregano, salt, and pepper.
Make tzatziki with yogurt, grated cucumber, and minced garlic.
Sear the pork over high heat until browned and cooked through, about 10 minutes.
Warm the pita briefly in a dry pan and bake the fries per package.
Spread tzatziki on each pita, add pork, sliced tomato, onion, and a few fries.
Roll up tightly and serve.

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Pork Medallions With Mustard Cream Sauce And Rice Pilaf

American · 35 min · beef · high-protein

Ingredients & steps ↓

1 1/2 lb pork tenderloin, cut in 1-inch medallions
1 1/2 cups long-grain white rice
2/3 cup heavy cream
3 tbsp Dijon mustard
1 cup chicken broth
3 tbsp butter
1 3/4 tbsp olive oil
1 small yellow onion, finely chopped
3 tbsp parsley, chopped
1 tsp each salt, black pepper, dried thyme

Melt 1 tbsp of the butter in a saucepan, cook half the onion 3 minutes until soft, add the rice, and stir 1 minute until the grains look chalky.
Add 2 1/4 cups water and the thyme, cover, and simmer 15 minutes; rest 5 minutes off the heat, then fluff.
Press the medallions flat with your palm to an even thickness and season them well on both sides.
Sear in the oil over medium-high, 3 minutes per side, until a brown crust forms and the centers read 145F. Move them to a plate.
Cook the remaining onion in the pan drippings 2 minutes, then pour in the broth and scrape up every browned bit.
Reduce by half, about 3 minutes, then whisk in the cream and mustard and simmer until the sauce coats the back of a spoon.
Swirl in the last of the butter, return the pork and its juices to warm through, and serve over the pilaf with parsley.

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Pork Sausage And Pepper Jack Egg Skillet

American · 25 min · pork · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb bulk pork breakfast sausage
12 eggs
6 oz, shredded pepper jack cheese
2, diced bell peppers
1/2, diced yellow onion
3 tbsp unsalted butter
3, sliced scallions
1/4 cup sour cream
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika

Brown the sausage in a large skillet over medium-high, breaking it into rough pieces, for 7 minutes until the edges are crisp and no pink remains. Leave the fat in the pan.
Add the peppers and onion and cook 4 minutes, stirring, until the peppers soften at the edges but still have bite.
Whisk the eggs with the salt, pepper and smoked paprika, then lower the heat to medium-low, add the butter and pour the eggs over the sausage.
Let the eggs set undisturbed for 30 seconds, then push them gently around the pan with a spatula for 3 to 4 minutes, until they are just barely set and still glossy.
Scatter the pepper jack over the top, cover for 1 minute to melt it, then finish with the scallions and a spoonful of sour cream.

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Pork Schnitzel With Buttered Noodles And Lemon

American · 40 min · pork · high-protein

Ingredients & steps ↓

1 1/2 lb boneless pork loin cutlets
1/3 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
for shallow frying vegetable oil
9 oz wide egg noodles
4 tbsp butter
1 lemon
to taste parsley, salt and pepper

Pound the cutlets between plastic wrap to an even 1/4 inch; thin and uniform is what keeps them juicy.
Set up flour, beaten eggs and panko in three shallow dishes and season each stage with salt and pepper.
Coat each cutlet in flour, then egg, then panko, pressing lightly so the crumbs adhere without packing down.
Boil the noodles in well-salted water until just tender with a slight chew, then drain and toss with the butter and parsley.
Heat 1/4 inch of oil until a crumb sizzles immediately, then fry the cutlets in batches, 2 to 3 minutes per side, until evenly golden and puffed away from the meat.
Drain on a rack, not paper towels, so the underside stays crisp.
Serve over the buttered noodles with lemon wedges to squeeze at the table.

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Pork Steaks in South Carolina Mustard Sauce

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

Ingredients & steps ↓

4 (about 3 lb) pork shoulder blade steaks
1 cup yellow mustard
1/3 cup cider vinegar
1/4 cup dark brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
2 tsp hot sauce
2 tsp coarse black pepper
1 tbsp kosher salt
2 tsp garlic powder
2 tbsp unsalted butter
1 cup chicken stock

Season the steaks with the salt, pepper and garlic powder and leave them 30 minutes until the surface goes tacky.
Simmer the mustard, vinegar, brown sugar, honey, Worcestershire, hot sauce and butter over low heat for 10 minutes until glossy, then set half aside for the table.
Smoke the steaks at 275°F over hickory for 90 minutes, to about 160°F internal.
Lay them in a foil pan with the stock, cover tightly and cook 45-60 minutes more until they probe tender around 200°F — shoulder steaks are collagen-heavy and 160°F is only halfway there.
Brush both sides with the sauce and finish over direct heat, or at 350°F, for 10 minutes a side to set the glaze.
Rest 10 minutes and serve with the reserved sauce.

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Pork Tenderloin Medallions With Apple Pan Sauce

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

Ingredients & steps ↓

2 lb pork tenderloin
2 firm apples
7 tbsp total butter
2 tbsp vegetable oil
1/2 cup heavy cream
1 cup apple cider
1 small yellow onion
1 1/2 lb russet potatoes
1/2 cup whole milk
1 tbsp Dijon mustard
to taste thyme, salt and pepper

Boil the peeled potatoes until tender, 16 to 18 minutes, then mash with 3 tablespoons of the butter and the hot milk.
Slice the tenderloin into 1 1/2-inch medallions and press each cut side flat; season generously.
Sear the medallions in the oil over medium-high heat, 3 minutes per side, until well browned and firm to a fingertip press.
Move the pork to a plate and cook the onion and apple wedges in the pan until the apples take on color at the edges, 4 minutes.
Pour in the cider and simmer hard, scraping the pan, until it reduces by half and smells sweet rather than sharp, 4 minutes.
Whisk in the cream, mustard, thyme and the remaining butter, and simmer until the sauce lightly coats a spoon.
Return the pork and any juices and warm through until the medallions read 145°F, about 2 minutes.
Serve over the mashed potatoes with the apples and sauce spooned across.

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Pork and Chive Potstickers

Chinese · 75 min · pork · dairy-free

Ingredients & steps ↓

50 round dumpling wrappers
1 lb ground pork
2 cups garlic chives, chopped
2 cups napa cabbage, minced
1 tbsp, grated fresh ginger
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp Shaoxing wine
1/2 tsp white pepper
3 tbsp neutral oil

Salt the minced cabbage for 10 minutes, then squeeze dry to remove excess water.
Mix pork, cabbage, chives, ginger, soy sauce, sesame oil, wine, and white pepper into a cohesive filling.
Place a spoon of filling on each wrapper, wet the edge, and pleat closed to seal.
To freeze, arrange on a tray and freeze solid before bagging; they keep 2 months.
To cook, fry potstickers in 1 tbsp oil over medium-high for 2 minutes until the bottoms brown.
Add 1/3 cup water, cover, and steam 6 minutes until cooked through, then uncover to re-crisp the base.

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Pork and Shrimp Wontons

Chinese · 70 min · pork · dairy-free

Ingredients & steps ↓

50 square wonton wrappers
12 oz ground pork
7 oz peeled shrimp, chopped
3 scallions, minced
1 tbsp, grated fresh ginger
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp Shaoxing wine
1/2 tsp white pepper
1 egg

Mix pork, shrimp, scallions, ginger, soy sauce, sesame oil, wine, white pepper, and egg into a sticky filling.
Place a small spoon of filling in the center of each wrapper.
Wet the edges and gather into a purse, pressing out air and sealing tightly.
To freeze, set on a tray until solid, then bag; they keep 2 months.
To serve, boil in batches for 4 minutes until they float and the filling reaches 165F.
Serve in hot broth or with a chili-soy dipping sauce.

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Portobello Mushroom Burgers With Oven Fries

American · 40 min · vegetarian, dairy-free

Ingredients & steps ↓

4 large portobello mushroom caps
4 hamburger buns
4 oz provolone, sliced
1 1/4 lb frozen crinkle-cut fries
2 1/2 tbsp olive oil
3 tbsp mayonnaise
for serving lettuce, tomato and red onion
4 tsp red wine vinegar
1 tsp each garlic powder, smoked paprika, salt, pepper

Heat the oven to 450F, spread the fries in one layer on a hot sheet pan, and bake 25 minutes, flipping once, until they are browned and rigid.
Wipe the mushroom caps clean and scrape out the black gills with a spoon so they do not weep dark liquid into the bun.
Whisk the oil, vinegar, garlic powder, paprika, salt, and pepper and brush it over both sides of the caps.
Cook them gill-side up in a hot grill pan 5 minutes, until liquid pools in the cap, then flip and cook 4 minutes more until they are tender all the way through and reduced in size.
Lay the provolone on in the last minute and cover so it melts over the cap.
Toast the buns cut-side down until golden and spread them with the mayonnaise.
Build with lettuce, tomato, and onion and serve with the fries.

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