Cookbook

Salade de Chevre Chaud

French · 20 min · vegetarian, low-carb

Ingredients & steps ↓

• 5 oz goat cheese log
• 4 slices baguette
• 5 oz mixed salad greens
• 1 tbsp honey
• 1/3 cup walnuts
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil

1. Heat the broiler and lay the baguette slices on a tray.
2. Top each slice with a round of goat cheese and a drizzle of honey.
3. Broil for 3 to 4 minutes until the cheese softens and turns golden at the edges.
4. Whisk the Dijon, vinegar, and olive oil into a vinaigrette and toss with the greens and walnuts.
5. Plate the salad and set the warm goat cheese toasts on top to serve.

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Salami And Provolone Chopped Salad With White Beans

American · 20 min · beans · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 8 oz hard salami, sliced thick and chopped
• 6 oz provolone, cut in small cubes
• 1 (15 oz) can canned white beans, drained and rinsed
• 1 large head romaine, chopped
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, slivered
• 1/2 cup banana pepper rings, drained
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp each kosher salt and black pepper

1. Whisk the olive oil, vinegar, oregano, salt and pepper in the bottom of a large bowl until the dressing looks cloudy and slightly thick.
2. Add the white beans and red onion and let them sit in the dressing 5 minutes; the onion loses its bite and the beans take on flavor.
3. Chop the salami, provolone, cucumber and tomatoes to roughly the same half-inch size so every forkful gets some of each.
4. Pile everything except the romaine into the bowl and fold until coated.
5. Add the romaine and banana peppers last and toss just until the leaves are glossy, no more than ten turns, so nothing wilts.
6. Taste for salt, add pepper, and serve in deep bowls.

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Salisbury Steak with Onion Gravy

American · 45 min · beef · low-carb, high-protein

Ingredients & steps ↓

• 1.5 lb ground beef, 80/20
• 1/2 cup panko breadcrumbs
• 1 egg
• 2 yellow onions
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 tsp Dijon mustard
• 3 tbsp all-purpose flour
• 2.5 cups beef stock
• 2 tbsp unsalted butter
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp neutral oil

1. Grate half of one onion into a bowl with the panko, egg, 1 tbsp Worcestershire, salt and pepper. Let it sit 5 minutes so the crumbs hydrate, then fold in the beef with your fingertips. Mix only until it holds — compacting it makes the patties bouncy.
2. Shape four oval patties about 3/4 inch thick and press a shallow dimple in the center of each so they stay flat.
3. Heat the oil in a large skillet over medium-high and brown the patties 3 minutes per side. They will not be cooked through. Remove to a plate.
4. Add the butter and the remaining sliced onions to the same pan, scrape the fond loose, and cook 8 minutes over medium until soft and browning at the edges.
5. Stir in the tomato paste and cook 1 minute, sprinkle over the flour and cook 90 seconds, then whisk in the stock, Dijon and the last of the Worcestershire. Simmer until it thickens, about 4 minutes.
6. Nestle the patties back in, cover, and simmer gently 10 to 12 minutes, turning once. Ground beef must reach 160F on an instant-read thermometer in the center of a patty — this is not a cut you can serve pink.
7. Rest 5 minutes off the heat and serve over mashed potato with the gravy spooned over.

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Salmon Burgers with Dill Tartar

American · 25 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 1 1/4 lb skinless salmon fillet
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 tbsp Dijon mustard
• 1 shallot
• 3 tbsp chopped fresh dill
• 1 lemon
• 1/2 cup mayonnaise
• 2 tbsp chopped dill pickles
• 1 tbsp capers, drained
• 4 burger buns
• 2 tbsp olive oil
• 2 cups arugula
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Check the salmon for pin bones, then cut a quarter of it into chunks and pulse them in a food processor to a coarse paste — this is the glue that holds the patties together.
2. Chop the remaining salmon by hand into 1/4-inch dice, which is what keeps the burger tasting of fish rather than of paste.
3. Combine both in a bowl with the panko, egg, Dijon, minced shallot, dill, the zest of the lemon, salt and pepper, and mix with a fork only until it coheres.
4. Form four patties about 3/4 inch thick, pressing a shallow dimple into the center of each so they do not dome.
5. Stir the mayonnaise with the pickles, capers and the juice of half the lemon for the tartar.
6. Heat the olive oil in a non-stick or well-seasoned skillet over medium-high and cook the patties 4 minutes on the first side without moving them.
7. Flip once and cook 3 to 4 minutes more, until browned and cooked through to 145°F at the center.
8. Toast the buns, spread both sides with the tartar and build with arugula and a patty.

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Salmon Cakes With Poached Eggs And Dill Sauce

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

Ingredients & steps ↓

• 1 lb canned pink salmon, drained and flaked
• 1 1/2 cups panko bread crumbs
• 6 large eggs
• 3 1/2 tbsp mayonnaise
• 4 tsp Dijon mustard
• 4 scallions, finely sliced
• 1 lemon, juiced
• 1 3/4 tbsp butter
• 1 1/2 tbsp vegetable oil
• 1/3 cup sour cream
• 3 tbsp fresh dill, chopped
• 4 English muffins
• 1 tsp each black pepper, salt, sweet paprika

1. Stir the sour cream with the dill, half the lemon juice, and a pinch of salt and refrigerate it while you work.
2. Pick through the salmon for stray bones, then mix it with the panko, 2 of the eggs, the mayonnaise, mustard, scallions, remaining lemon juice, pepper, and paprika.
3. Form eight patties about 3/4 inch thick and chill them 10 minutes; cold cakes hold together in the pan.
4. Heat the oil and butter in a skillet over medium until the butter stops foaming, then fry the cakes 4 minutes per side, until the crust is deep golden and the centers are hot through.
5. Bring 3 inches of water to a bare simmer in a wide pan and slide in the remaining 4 eggs one at a time.
6. Poach 3 minutes, until the whites are firm and the yolks still give under a finger, then lift them out with a slotted spoon and drain on a towel.
7. Toast and butter the English muffins, set two salmon cakes on each plate with a poached egg, and spoon the dill sauce over.

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Salmon Salad Sandwiches With Dill And Red Onion

American · 15 min · fish · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• three 6 oz cans canned salmon, drained
• 1/2 cup plus 2 tbsp mayonnaise
• 1/3, minced red onion
• 2 ribs, minced celery
• 8 slices white sandwich bread
• 1/2, juiced lemon
• 2 tbsp, chopped fresh dill
• 4 leaves green leaf lettuce
• 1/4 cup, chopped dill pickles
• 1 1/2 oz kettle potato chips
• 1 tsp each salt and black pepper

1. Drain the salmon well and flake it with a fork, picking out any hard bits of skin but leaving the soft bones in for flavor.
2. Fold in the mayonnaise, lemon juice, onion, celery, pickles, dill, salt and pepper until it just holds together.
3. Taste and add lemon until the mixture tastes bright rather than flat and fishy.
4. Toast the bread lightly so it has some structure but stays soft enough to bite cleanly.
5. Lay lettuce on four slices, mound the salmon salad on top, and close the sandwiches.
6. Cut in half and serve with chips on the side.

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Salmon Teriyaki

Japanese · 25 min · fish · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 salmon fillets
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp neutral oil
• 1 tsp toasted sesame seeds
• 2 scallions

1. Pat salmon dry and season lightly with salt. Whisk soy sauce, mirin, sake and sugar for the teriyaki sauce.
2. Heat oil in a nonstick pan over medium. Sear salmon skin-side down 4 minutes, flip and cook 3 more minutes.
3. Pour off excess oil, add the sauce, and simmer 2-3 minutes, spooning it over the fish until glossy and internal temp reaches 52C for medium.
4. Transfer salmon to plates and reduce remaining sauce 1 minute until syrupy.
5. Spoon sauce over the salmon and garnish with sesame seeds and sliced scallions.

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Salmon and Ume Onigiri

Japanese · 30 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓

• 4 cups cooked short-grain rice
• 5 oz salmon fillet
• 4 umeboshi pickled plum
• 4 nori sheets
• 1 tbsp toasted sesame seeds
• 1 tsp salt

1. Season salmon with salt and grill or pan-cook until it reaches 130F, then flake and remove any bones.
2. Pit and roughly chop the umeboshi. Cut nori sheets into wide strips.
3. Wet your hands with salted water and take a scoop of warm rice into your palm.
4. Press a little flaked salmon or chopped ume into the center, then shape the rice into a firm triangle.
5. Mix sesame seeds into some rice for variety, and wrap each onigiri with a nori strip just before eating.

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Salsa Verde de Tomatillo

Mexican · 25 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1.5 lb tomatillos
• 3 serrano chiles
• 1/2 white onion
• 2 garlic cloves
• 1 cup fresh cilantro
• 1 tsp kosher salt

1. Husk and rinse the tomatillos.
2. Boil the tomatillos and serranos in water for 8 to 10 minutes until the tomatillos turn olive green and soft.
3. Drain and transfer to a blender with the onion, garlic, cilantro, and salt.
4. Blend until smooth but still slightly textured.
5. Taste and adjust salt, adding a splash of water if too thick.
6. Cool completely before storing in a jar.

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Salt Cod Fritters with Lemon Aioli

Italian · 1500 min · fish · pescatarian, dairy-free, low-carb

Ingredients & steps ↓

• 1 1/2 lb salt cod (baccalà)
• 1 lb russet potatoes
• 2 large eggs
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 4 garlic cloves
• 2 lemons
• 3/4 cup mayonnaise
• 2 tsp Calabrian chile paste
• 1 tsp fennel seed, crushed
• 1/2 cup fresh flat-leaf parsley, chopped
• 2 qt vegetable oil, for frying

1. Start a full day ahead: submerge the salt cod in cold water, refrigerate, and soak 24 hours, changing the water 3 or 4 times. This step is non-negotiable — unsoaked baccalà is inedibly salty.
2. Make the aioli: stir the mayonnaise with 1 grated garlic clove, the zest and juice of 1 lemon, and the Calabrian chile paste. Chill until serving.
3. Simmer the drained cod in fresh water 15 minutes until it flakes; drain, cool, and pick over for bones and skin, flaking the fish finely.
4. Meanwhile, boil the peeled, chunked potatoes in salted water 15 minutes until tender; drain well and mash smooth.
5. Stir together the flaked cod, mashed potato, eggs, remaining 3 garlic cloves (grated), parsley, and the house lemon-fennel pepper blend: the crushed fennel seed, the zest of the second lemon, and plenty of coarse black pepper. Fold in the flour and baking powder to make a thick, scoopable batter.
6. Heat the oil to 350F in a heavy pot filled no more than half full, with a frying thermometer clipped to the side — keep the pot on a back burner and the handle turned in.
7. Fry heaping tablespoons of batter in batches of 6, turning once, 3 to 4 minutes until deep golden. Don't crowd the pot; let the oil return to 350F between batches.
8. Drain on a rack, hit them with flaky salt while hot, and serve with the lemon aioli and wedges of the remaining lemon.

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Salt and Pepper Shrimp

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

Ingredients & steps ↓

• 1 lb shell-on shrimp
• 1/3 cup cornstarch
• 1 jalapeno or Chinese long pepper, minced
• 4 cloves, minced garlic
• 3, sliced scallions
• 1 tsp Sichuan peppercorns, toasted and ground
• 1/2 tsp white pepper
• 1 tsp salt
• 2 cups neutral oil for frying

1. Pat the shell-on shrimp dry and toss with cornstarch to coat lightly.
2. Heat oil to 360F and fry the shrimp for 2 to 3 minutes until the shells are crisp and bright; drain.
3. Pour off all but 1 tbsp oil and stir-fry the garlic and minced pepper for 1 minute.
4. Return the shrimp and toss with salt, ground Sichuan peppercorn, and white pepper for 1 minute.
5. Add the scallions and toss 30 seconds until fragrant and evenly coated.

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Salted Caramel Apple-Pecan Pie

American · 370 min · vegetarian

Ingredients & steps ↓

• 2 1/2 cups plus 3 tbsp all-purpose flour, divided
• 1 cup (2 sticks) cold, plus 4 tbsp unsalted butter, divided
• 3/4 cup plus 1 tbsp granulated sugar, divided
• 1/2 cup heavy cream
• 1 tsp, plus more for the top flaky sea salt
• 2 lb Granny Smith apples
• 1 1/2 lb Honeycrisp apples
• 1 (juiced) lemon
• 1 cup pecan halves
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 large egg
• 1 tbsp turbinado sugar

1. Make a double crust: cut the 2 sticks of cold, cubed butter into 2 1/2 cups of the flour with 1 tablespoon of the granulated sugar and 1 teaspoon fine salt until pea-sized, then add ice water a tablespoon at a time (6 to 8) until it holds. Divide into two disks and chill 1 hour.
2. Make the salted caramel: melt the remaining 3/4 cup granulated sugar in a light-colored saucepan over medium, swirling (not stirring), until deep amber, 8 to 10 minutes. Off heat, whisk in the 4 tablespoons butter, then the cream — it will sputter, keep whisking — and the 1 teaspoon flaky salt. Set aside to cool slightly.
3. Toast the pecans in a dry skillet until fragrant, about 5 minutes, then chop roughly.
4. Peel and slice both kinds of apples 1/4 inch thick — the Grannies hold shape, the Honeycrisps melt into sauce, and the pie needs both. Toss with the lemon juice, then with the remaining 3 tablespoons flour, the cinnamon, allspice, pecans, and two-thirds of the caramel.
5. Roll one disk into the pie plate, mound in the filling, and top with the second crust — a lattice if you're feeling it, or a solid lid with four generous vents. Crimp, brush with the beaten egg, and sprinkle with the turbinado sugar and a pinch of flaky salt.
6. Heat the oven to 425F while the assembled pie chills. Bake at 425F for 20 minutes on a foil-lined sheet pan (it will bubble over a little — that's a pie doing its job), then reduce to 375F and bake 40 to 45 minutes more, until the crust is deep gold and the juices bubble thickly through the vents. Shield the edge with foil if it darkens early.
7. Cool at least 3 hours so the caramel sets sliceable. Warm the reserved caramel and drizzle it over just before serving.

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Sambar

Indian · 50 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

• 1 cup toor dal (split pigeon peas)
• 3 cups mixed vegetables (drumstick, carrot, pumpkin)
• 1 tbsp tamarind paste
• 2 tbsp sambar powder
• 1/2 tsp ground turmeric
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves
• 2 tbsp neutral oil

1. Cook dal with turmeric and 3 cups water 25 minutes until soft; whisk smooth.
2. In a separate pot simmer the chopped vegetables with tamarind, sambar powder and 2 cups water 12 minutes until tender.
3. Add the cooked dal and salt, and simmer together 8 minutes to a pourable consistency.
4. For the tempering, heat oil, pop mustard seeds, add dried chilies and curry leaves.
5. Pour the tempering over the sambar and stir through.

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Samgyeopsal Grilled Pork Belly

Korean · 30 min · pork · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1.5 lb thick-sliced pork belly
• 1 head red leaf lettuce
• 12 leaves perilla leaves
• 6 cloves garlic cloves, sliced
• 1/4 cup ssamjang dipping paste
• 2 tbsp toasted sesame oil
• 1 tsp kosher salt
• 1 cup kimchi

1. Heat a grill pan or cast-iron griddle over medium-high heat.
2. Lay pork belly slices flat and cook 4 minutes until the underside is golden.
3. Flip and cook 3 more minutes, adding garlic slices and kimchi to the pan to sizzle.
4. Cut the cooked belly into bite-size pieces with kitchen shears.
5. Mix sesame oil with salt in a small dish for dipping.
6. Wrap pork in lettuce and perilla with a dab of ssamjang, garlic, and kimchi.

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San Francisco Cioppino

American · 75 min · shrimp · pescatarian, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb littleneck clams
• 1 lb mussels
• 1 lb large shrimp, peeled
• 1 lb firm white fish such as halibut or cod
• 1 lb cooked Dungeness crab legs
• 1 yellow onion
• 1 fennel bulb
• 6 cloves garlic
• 28 oz can crushed tomatoes
• 1 1/2 cups dry white wine
• 3 cups clam juice
• 1/4 cup olive oil
• 1 tsp red pepper flakes
• 1 bay leaf
• 1 tsp dried oregano
• 1/2 cup chopped flat-leaf parsley
• 1 lemon
• 1 sourdough loaf

1. Scrub the clams and mussels, beard the mussels and discard any with cracked shells or any that will not close when tapped; cut the fish into 1 1/2-inch chunks and keep everything cold.
2. Soften the diced onion and fennel in the olive oil in a large pot over medium heat for 8 minutes, until translucent.
3. Add the sliced garlic, pepper flakes and oregano and cook 1 minute, until fragrant.
4. Pour in the wine and simmer 5 minutes, until reduced by about half.
5. Add the crushed tomatoes, clam juice and bay leaf, bring to a gentle simmer and cook uncovered for 25 minutes, so the broth tastes of itself rather than of raw tomato.
6. Season the broth, then add the clams, cover and cook 5 minutes.
7. Add the mussels and crab legs, cover and cook 3 minutes more.
8. Slide in the fish chunks and shrimp, cover and cook a final 3 to 4 minutes, until the shrimp are pink and the fish is opaque and reads 145°F.
9. Discard any clam or mussel that has not opened, pull out the bay leaf, and stir in the parsley and the juice of the lemon.
10. Ladle into wide bowls and serve with grilled sourdough and a bowl for the shells.

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Sardine and Tomato Bruschetta

Mediterranean · 15 min · fish · pescatarian, dairy-free

Ingredients & steps ↓

• 2 cans (about 4 oz each) canned sardines in olive oil
• 4 slices rustic sourdough bread
• 2, diced ripe tomatoes
• 1, halved garlic clove
• 1/4, finely diced red onion
• 1/2, juiced lemon
• 2 tbsp extra-virgin olive oil
• 2 tbsp, chopped fresh parsley

1. Toast or grill the sourdough slices until crisp and rub each with the cut side of the garlic clove.
2. Toss the diced tomatoes and red onion with lemon juice, half the olive oil, and salt.
3. Drain the sardines and lay them over the toasted bread.
4. Spoon the dressed tomato mixture over the sardines.
5. Finish with parsley and a drizzle of the remaining olive oil.

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Sausage & White Bean Skillet

Italian · 30 min · pork · high-protein

Ingredients & steps ↓

• 1 lb Italian sausage, mild
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained
• 1 can (14 oz) crushed tomatoes
• 5 oz baby spinach
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1/3 cup parmesan, grated

1. Heat olive oil in a wide skillet over medium-high. Add sausage; break into chunks and brown 6–7 min.
2. Add onion; cook 4 min until soft. Add garlic + oregano; stir 30 seconds.
3. Add tomatoes and beans. Simmer 8 min to thicken.
4. Fold in spinach until wilted (1 min). Top with parmesan; serve with crusty bread.

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Sausage And Pepperoni French Bread Pizzas With Mozzarella

American · 25 min · pork · high-protein

Ingredients & steps ↓

• 2 loaves, split lengthwise French bread
• 10 oz bulk Italian sausage
• 2 oz sliced pepperoni
• 3 cups mozzarella, shredded
• 1 3/4 cups pizza or marinara sauce
• 1, diced green bell pepper
• 1/2 cup grated parmesan
• 1/2 tbsp olive oil
• 1 tsp each dried oregano, garlic powder and red pepper flakes

1. Heat the oven to 425F. Crumble the sausage into a skillet with the oil and brown it over medium-high for 6 minutes, adding the pepper for the last 2, then drain off the fat.
2. Toast the split loaves cut-side up for 4 minutes so the bread firms up - untoasted bread turns to sponge under the sauce.
3. Spread the sauce to the edges, season with oregano and garlic powder, then cover with mozzarella, the sausage and pepper, the pepperoni and the parmesan.
4. Bake 10 to 12 minutes until the cheese is bubbling and the pepperoni cups have curled and crisped at the rims. Rest 3 minutes, then cut each half into portions.

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Sausage Breakfast Burritos

American · 30 min · pork · high-protein

Ingredients & steps ↓

• 1 lb breakfast sausage
• 8 large eggs
• 6 flour tortillas, burrito size
• 1.5 cups shredded cheddar cheese
• 1 green bell pepper
• 1 yellow onion
• 1 optional jalapeno
• 3 tbsp light olive oil
• to taste salt and black pepper

1. Brown the sausage in a dry pan over medium heat, breaking it up as it cooks. Lift it into a bowl and leave the rendered fat and browned bits in the pan.
2. Dice the pepper, onion and jalapeno. Fry them in the same pan with a little light olive oil until softened and lightly coloured, then set aside in their own bowl.
3. Scramble the eggs soft and set aside — they cook again inside the burrito, so stop while they still look underdone.
4. Warm a tortilla in the microwave for 10 seconds. Longer than that and it stops folding cleanly.
5. While it warms, heat 2 tbsp light olive oil in the same pan over medium to medium-low heat.
6. Lay cheese on the tortilla first so it melts into everything, then add sausage, peppers and egg. Fold the sides in and roll it up.
7. Set the burrito in the pan fold side down and fry 2 to 4 minutes, until the seam is sealed and the underside is deep golden. Turn once to colour the second face.

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Sausage Cornbread Skillet Bake With Corn And Cheddar

American · 45 min · pork · high-protein

Ingredients & steps ↓

• 1 lb bulk breakfast sausage
• two 8.5 oz boxes corn muffin mix
• 1 cup whole milk
• 2 large eggs
• 2 cups sharp cheddar, shredded
• 2 cups frozen corn
• 1 medium, diced yellow onion
• 2 tbsp unsalted butter
• 2 tsp total black pepper and dried sage

1. Brown the sausage with the onion in a 12-inch cast-iron skillet over medium-high heat for 8 minutes until the crumbles are deeply browned and the onion is soft.
2. Spoon off all but about 2 tbsp of fat, then stir in the corn and sage and cook 2 minutes until the corn thaws and squeaks.
3. Whisk the muffin mix with the milk, eggs and melted butter just until combined; a few lumps are fine and overmixing makes it tough.
4. Fold half the cheddar into the batter and pour it evenly over the sausage in the hot skillet.
5. Scatter the remaining cheddar on top and bake at 400F for 25 minutes until the cornbread is set, golden, and a pick inserted in the center comes out dry.
6. Cool 5 minutes, then cut into wedges straight from the pan.

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Sausage Gnocchi Bake With Spinach And Cream

American · 40 min · pork · high-protein

Ingredients & steps ↓

• 1 lb bulk Italian sausage
• two 16 oz packages shelf-stable potato gnocchi
• 1 1/4 cups heavy cream
• 5 oz baby spinach
• 2/3 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• 1 small yellow onion
• 4 cloves garlic
• to taste nutmeg, salt and pepper

1. Heat the oven to 425°F.
2. Brown the sausage in a large ovenproof skillet over medium-high heat until the pieces are deeply crusted, 7 minutes, then spoon off excess fat.
3. Add the onion and garlic and cook until softened and fragrant, 4 minutes.
4. Stir in the cream and a scrape of nutmeg and simmer 3 minutes until it thickens slightly and coats the back of a spoon.
5. Add the spinach in handfuls, stirring until each one wilts before adding the next.
6. Fold in the raw gnocchi and the Parmesan; the gnocchi cook straight in the sauce, so make sure each piece is submerged.
7. Top with mozzarella and bake 18 to 20 minutes until the gnocchi are tender when pierced and the top is browned and bubbling.
8. Rest 5 minutes before serving; the sauce tightens as it cools.

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Sausage Gravy Biscuits With Soft Scrambled Eggs

American · 35 min · pork · high-protein

Ingredients & steps ↓

• 1 lb bulk breakfast sausage
• 1 can (16.3 oz, 8 biscuits) refrigerated biscuit dough
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 8 large eggs
• 3 tbsp salted butter
• 2 tsp black pepper
• 1/2 tsp rubbed sage
• 1/4 tsp cayenne pepper
• 3 scallions

1. Bake the biscuits according to the can, usually 12 to 15 minutes at 375F, until the tops are golden and the layers have pushed apart at the sides.
2. Meanwhile, crumble the sausage into a cold skillet and bring it up over medium heat. Cook 8 to 10 minutes, breaking it into rough pieces, until no pink remains and there are crisp brown edges. Leave every bit of rendered fat in the pan.
3. Sprinkle the flour over the sausage and stir constantly for 2 minutes. The mixture will look pasty and start to smell like toast. That raw-flour stage is what you are cooking off.
4. Pour in the milk about a cup at a time, whisking each addition completely smooth before adding the next. Lumps form when the milk goes in all at once.
5. Simmer the gravy 5 to 8 minutes, stirring often, until it thickly coats the back of a spoon and holds a line drawn with your finger. Season hard with the black pepper, sage, cayenne, and salt. Sausage gravy needs far more pepper than seems reasonable.
6. In a nonstick skillet, melt the butter over low heat. Beat the eggs with a pinch of salt and pour them in.
7. Stir the eggs slowly and constantly with a rubber spatula, pulling the setting curds in from the edges, for 4 to 5 minutes. Take them off the heat while they still look slightly wet; they finish cooking in the pan.
8. Split the hot biscuits onto plates, spoon the gravy over them, pile the eggs alongside, and scatter the scallions.

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Sausage and Broccoli Rabe Orecchiette

Italian · 35 min · pork · high-protein

Ingredients & steps ↓

• 1 lb hot Italian sausage, casings removed
• 1.5 lb broccoli rabe
• 1 lb orecchiette
• 6 garlic cloves
• 1 tsp red pepper flakes
• 1/4 cup olive oil
• 3/4 cup grated Pecorino Romano
• 1 lemon
• 1/2 cup chicken stock

1. Trim the thick stem ends from the rabe and cut the rest into 2-inch lengths. Blanch it in a big pot of heavily salted boiling water 2 minutes, lift it out with a spider, and keep the water on the boil — that blanch is what takes the bitterness down to pleasant.
2. Cook the orecchiette in the same water to one minute short of al dente. Reserve 1.5 cups of the water.
3. Meanwhile brown the sausage in the oil in a wide skillet over medium-high 7 minutes, breaking it into rough lumps rather than crumbs, until cooked through at 160F.
4. Add the sliced garlic and pepper flakes and cook 1 minute, then the stock, scraping up the browned bits.
5. Add the blanched rabe and cook 3 minutes, then the drained pasta and 1 cup of the pasta water. Toss hard over the heat 2 minutes until the liquid turns creamy and coats the orecchiette.
6. Off the heat, fold in the Pecorino and the zest and juice of the lemon, and season with salt and pepper.

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Sausage and Cheddar Grits with Fried Egg

Bbq · 30 min · pork · gluten-free

Ingredients & steps ↓

• 1 cup stone-ground grits
• 12 oz breakfast pork sausage
• 1 cup shredded sharp cheddar cheese
• 1 cup whole milk
• 2 tbsp unsalted butter
• 4 eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Bring 3 cups water and the milk to a simmer with the salt, then whisk in the grits.
2. Cook the grits low and slow, stirring often, until creamy and tender, about 20 minutes.
3. Meanwhile, brown the breakfast sausage in a skillet, breaking it into crumbles.
4. Stir the butter and cheddar into the finished grits until melted, then fold in the sausage.
5. Fry the eggs to your liking in the sausage skillet and set one atop each bowl of grits.
6. Finish with black pepper.

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Sausage and Ricotta Calzones

Italian · 50 min · pork · high-protein

Ingredients & steps ↓

• 2 lb pizza dough
• 1 lb sweet Italian sausage, casings removed
• 15 oz whole-milk ricotta
• 10 oz low-moisture mozzarella, shredded
• 1/2 cup grated Parmesan
• 1 egg
• 3 garlic cloves
• 5 oz baby spinach
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp semolina flour

1. Take the dough out of the fridge an hour ahead — cold dough fights back and tears. Heat the oven to 475F with a sheet pan or stone inside.
2. Brown the sausage in the oil over medium-high 7 minutes until cooked through at 160F, add the sliced garlic for 1 minute, then wilt the spinach in the pan 2 minutes. Tip it into a sieve and press out the liquid.
3. Mix the ricotta with the Parmesan, oregano, 1/2 tsp salt and pepper, then fold in the drained sausage and spinach and the mozzarella.
4. Divide the dough into four, stretch each to an 8-inch round on a semolina-dusted surface, and pile a quarter of the filling on one half, leaving a 1-inch border.
5. Fold over, press the edges, and roll the seam up on itself into a rope to seal. Cut two short steam vents in the top of each — a calzone without vents bursts in the oven.
6. Slide onto the hot pan, brush with beaten egg, and bake 20 to 24 minutes until deep golden and firm on the base.
7. Rest 5 minutes so the molten filling settles, and serve with warm marinara for dipping.

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Sausage, Onion And Pepper Hoagies

American · 20 min · pork · high-protein

Ingredients & steps ↓

• 1 1/4 lb Italian sausage links
• 4 large hoagie rolls
• 2, sliced green bell peppers
• 1 large, sliced yellow onion
• 1 tbsp olive oil
• 1/2 cup marinara sauce
• 4 slices provolone
• 1 tsp each dried oregano and red pepper flakes

1. Halve the sausages lengthwise so they lie flat, then sear them cut-side down in an oiled skillet over medium-high for 4 minutes until deeply browned.
2. Flip the sausage, add the peppers and onion around it, and cook 8 minutes more, stirring the vegetables, until they collapse and pick up char and the sausage is cooked through.
3. Stir in the marinara, oregano and pepper flakes and let it bubble 2 minutes so everything is glazed rather than swimming.
4. Lay provolone in the split rolls, pile the sausage and peppers on top, and let the residual heat melt the cheese for a minute before serving.

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Sausage, Potato And Fried Egg Dinner Hash

American · 20 min · pork · high-protein

Ingredients & steps ↓

• 8 oz bulk breakfast sausage
• about 2 lb frozen diced potatoes
• 10 large eggs
• 1 cup sharp cheddar, shredded
• 1, diced yellow onion
• 1, diced red bell pepper
• 1 1/2 tbsp vegetable oil
• 5 slices, toasted sourdough bread
• 1 tbsp butter
• 1 tsp each smoked paprika, salt and pepper

1. Crumble the sausage into a big cold skillet, set it over medium-high, and let it render and brown for 5 minutes while you dice the onion and pepper.
2. Add the oil, the still-frozen potatoes, the onion and the pepper. Press everything into an even layer and leave it completely alone for 5 minutes so a crust forms, then flip in sections and give it 5 minutes more.
3. Push the hash into a ring around the edge, drop the butter into the middle, and crack the eggs into the clearing. Cover and cook 3 minutes for set whites and runny yolks.
4. Scatter the cheddar over the hash, season, and serve straight from the pan with buttered sourdough toast for mopping.

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Sausage-Stuffed Bell Peppers With Rice And Mozzarella

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

Ingredients & steps ↓

• 1 lb bulk Italian sausage
• 4, halved and seeded large bell peppers
• 3/4 cup dry long-grain white rice
• 1 3/4 cups marinara sauce
• 2 cups low-moisture mozzarella, shredded
• 1 medium, diced yellow onion
• 2 tbsp olive oil
• 1 tbsp total oregano, fennel seed, salt and pepper

1. Cook the rice in 1 1/2 cups salted water, covered, for 18 minutes until tender.
2. Brown the sausage with the onion in the oil for 8 minutes, breaking it into crumbles, until no pink remains and the bits catch on the pan.
3. Stir in the rice, half the marinara, the oregano and crushed fennel seed.
4. Set the pepper halves cut side up in a baking dish, spoon the remaining marinara around them, and fill each with the sausage rice.
5. Cover with foil and bake at 400F for 25 minutes, until the peppers slump and a knife pierces the wall easily.
6. Uncover, top with mozzarella, and bake 8 minutes more until the cheese is melted and spotted brown.

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Savory Breakfast Egg Muffins with Vegetables

American · 30 min · vegetarian, keto, low-carb

Ingredients & steps ↓

• 8 large Eggs
• 1 medium Red bell pepper
• 1 cup, chopped Spinach
• 1/2 cup Shredded cheddar cheese
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

1. Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
2. Chop the red bell pepper and roughly chop the spinach.
3. In a large bowl, whisk together the eggs, salt, and pepper. Stir in the chopped vegetables and shredded cheese.
4. Divide the egg mixture evenly among the muffin cups.
5. Bake in the preheated oven for 15-20 minutes, or until the muffins are set and lightly golden on top.
6. Remove from oven and let cool slightly before removing from the tin.
7. Serve warm or at room temperature, with optional sides like fresh fruit or toast.

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Savory Breakfast Quinoa Bowl

American · 25 min · vegetarian, gluten-free

Ingredients & steps ↓

• 1 cup quinoa
• 2 cups water
• 4 large eggs
• 2 cups spinach
• 1 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• to taste salt & pepper

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. While quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add spinach and cherry tomatoes, cook until spinach is wilted and tomatoes are slightly softened, about 3-4 minutes.
3. In a separate small pan, fry or scramble the eggs until just set, seasoning with salt and pepper.
4. Divide cooked quinoa into four bowls. Top each with sautéed vegetables, a portion of eggs, crumbled feta cheese, and drizzle with remaining olive oil.
5. Serve immediately for a warm, satisfying breakfast.

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Savory Sweet Potato & Egg Breakfast Bowl

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

• 2 large sweet potatoes
• 4 large eggs
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tsp paprika
• to taste salt
• to taste black pepper

1. Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, paprika, salt, and pepper.
2. Spread the sweet potatoes on a baking sheet and roast at 400°F (200°C) for about 15-20 minutes until tender and slightly crispy.
3. While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and scramble the eggs until just set.
4. Slice the avocado into thin wedges.
5. Assemble the bowls by dividing the roasted sweet potatoes, scrambled eggs, and avocado slices evenly among four bowls.
6. Season with additional salt and pepper if desired. Serve warm.

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Sawmill Gravy with Sage and Black Pepper

American · 30 min · pork

Ingredients & steps ↓

• 1 lb bulk pork breakfast sausage
• 1/3 cup all-purpose flour
• 3 1/2 cups whole milk
• 2 tbsp unsalted butter
• 1 tsp rubbed sage
• 1 1/2 tsp coarse black pepper
• 3/4 tsp kosher salt
• 1/8 tsp cayenne
• 8 slices thick-cut country bread

1. Brown the sausage in a 12-inch skillet over medium 8 to 10 minutes, breaking it into coarse crumbles, until no pink remains and the base of the pan has browned.
2. If the sausage was lean, add the butter so there is roughly 3 tbsp of fat in the pan.
3. Sprinkle the flour over the meat and cook 2 minutes, stirring constantly; it should smell toasted, not like raw flour, before any milk goes near it.
4. Add the milk in three additions, whisking each one smooth before the next. Lumps come from adding it all at once.
5. Simmer 6 to 8 minutes, stirring, until the gravy coats the back of a spoon and holds a line when you draw a finger through it.
6. Season with the sage, black pepper, salt and cayenne. Thin with milk a tablespoon at a time if it has gone past you; it thickens as it stands.
7. Toast the bread and ladle the gravy generously over the top.

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Sayadieh Spiced Fish and Rice

Middle-eastern · 55 min · fish · pescatarian, gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb firm white fish fillets (cod or haddock)
• 1.5 cups basmati rice
• 3 yellow onions
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/3 cup slivered almonds
• 1/4 cup olive oil
• 1 lemon

1. Fry thinly sliced onions in oil until very dark brown, 15 minutes; reserve half for garnish.
2. Blend the other half of the onions with 3 cups water to make a dark caramel broth.
3. Season fish with cumin, coriander, cinnamon, and salt; sear 3 minutes per side and remove.
4. Cook the rinsed rice in the onion broth, covered, until tender, 18 minutes.
5. Toast the almonds in a dry pan until golden.
6. Mound the rice, lay the fish on top, and garnish with crispy onions, almonds, and lemon.

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Scalloped Potatoes And Ham Bake With Sweet Peas

American · 80 min · pork · high-protein

Ingredients & steps ↓

• 1 lb cooked ham steak, diced
• 2 3/4 lb russet potatoes
• 2 1/2 cups sharp cheddar, shredded
• 2 cups whole milk
• 3/4 cup heavy cream
• 3 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 medium, sliced thin yellow onion
• 2 cups frozen peas
• 2 tsp total salt, white pepper and nutmeg

1. Slice the peeled potatoes an eighth of an inch thick, ideally on a mandoline, so they cook evenly.
2. Melt the butter, soften the onion 4 minutes, then whisk in the flour and cook 1 minute until it looks like wet sand.
3. Add the milk and cream and simmer 5 minutes, whisking, until the sauce is thick enough to coat a spoon; stir in half the cheddar and the nutmeg.
4. Layer potatoes, ham and sauce twice in a buttered 9x13 dish, ending with sauce, then cover tightly with foil.
5. Bake at 375F for 45 minutes, uncover, add the remaining cheddar, and bake 15 minutes more until the top is bronzed and a knife slides through the middle with no drag.
6. Boil the peas 3 minutes until bright and tender, then serve alongside the rested casserole.

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Scrambled Eggs With Cream Cheese On Everything Bagels

American · 20 min · vegetarian, high-protein

Ingredients & steps ↓

• 12 large eggs
• 6 oz, cubed cream cheese
• 4 everything bagels
• 5 tbsp unsalted butter
• 4, sliced scallions
• 1/3 cup half-and-half
• 2 tsp total salt and coarse black pepper

1. Whisk the eggs with the half-and-half and a pinch of salt for a full 30 seconds until the mixture is uniformly pale with no streaks of white.
2. Split and toast the bagels until the cut faces are browned and crisp, then butter them while hot.
3. Melt the remaining butter in a nonstick skillet over low heat; low is the whole technique here.
4. Pour in the eggs and stir slowly and constantly with a rubber spatula, pushing the curds from the edges to the center.
5. When the eggs are about half set, scatter in the cream cheese cubes and keep stirring 1 minute more until the curds are small, glossy and still wet-looking.
6. Pull the pan off the heat while the eggs look slightly underdone, fold in the scallions, and pile onto the bagels with coarse pepper.

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Seafood Chowder With Bacon, Cauliflower And Heavy Cream

American · 45 min · fish · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 1/4 lb, cut in chunks cod fillets
• 3/4 lb, peeled and deveined large shrimp
• 8 slices, chopped thick-cut bacon
• 1 large head, cut in small florets cauliflower
• 3 cups heavy cream
• 6 tbsp unsalted butter
• 4 oz, shredded sharp cheddar
• 4 stalks, diced celery
• 1, diced yellow onion
• 2 cups chicken broth
• 4 cloves, minced garlic
• 1/4 cup, chopped fresh parsley
• 1 tbsp old bay seasoning
• 1 tsp dried thyme
• 2 tsp kosher salt
• 1 tsp black pepper

1. Render the bacon in a heavy pot over medium heat for 9 minutes, until crisp. Lift it out and leave the fat behind.
2. Add the butter, onion and celery and cook 6 minutes until the onion is translucent and beginning to gild. Stir in the garlic, old bay and thyme for 30 seconds.
3. Add the cauliflower and broth, bring to a simmer and cook 12 minutes, until the florets are completely soft. Mash about a third of them against the side of the pot with a spoon so the chowder thickens on its own.
4. Pour in the cream and bring it back to a bare simmer, never a boil, or it will break. Add the cod and cook 4 minutes, then the shrimp for 2 minutes more, until the fish flakes and the shrimp have just curled.
5. Stir in the cheddar off the heat until it melts, season, and ladle into bowls with the bacon and parsley on top.

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Seafood Gumbo with Okra

Cajun · 120 min · shrimp · pescatarian, dairy-free, high-protein

Ingredients & steps ↓

• 1 lb large shrimp, peeled
• 8 oz lump crab meat
• 0.75 cup all-purpose flour
• 0.75 cup vegetable oil
• 2 cups fresh okra, sliced
• 1 yellow onion
• 1 green bell pepper
• 3 celery stalks
• 8 cups seafood stock
• 2 tbsp cajun seasoning
• 3 cups long-grain white rice

1. Cook oil and flour into a dark brown roux over medium heat, stirring constantly for 30-40 minutes.
2. Add diced onion, bell pepper, celery, and okra; cook 8 minutes.
3. Whisk in seafood stock and cajun seasoning, then simmer 40 minutes; cook the rice while the pot simmers.
4. Add shrimp and simmer 6 minutes until pink.
5. Gently fold in crab meat and warm through 3 minutes without breaking it up.
6. Serve over white rice; portion the rest for the week.

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Seafood Sundubu Jjigae

Korean · 25 min · tofu · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 tube (11 oz) silken soft tofu
• 8 clams littleneck clams, scrubbed
• 1/2 lb shrimp, peeled
• 2 tbsp gochugaru chili flakes
• 3 cloves garlic cloves, minced
• 1/2 onion onion, diced
• 2 cups anchovy-kelp stock
• 1 egg
• 1 stalk green onion

1. Bloom gochugaru with a little oil, garlic, and onion in an earthenware pot over medium heat 2 minutes.
2. Pour in the anchovy-kelp stock and bring to a boil.
3. Add clams and cook 3 minutes until they open, discarding any that stay shut.
4. Spoon in the soft tofu in large curds and simmer gently 4 minutes.
5. Add shrimp and cook 2 minutes until pink.
6. Crack the egg into the center, scatter green onion, and serve immediately while bubbling.

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Seared Halibut with Brown Butter and Capers

American · 20 min · fish · pescatarian, keto, low-carb, high-protein

Ingredients & steps ↓

• 4 (6 oz each, 1 inch thick) halibut fillets
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 3 tbsp capers, drained
• 1 lemon
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Pat the halibut bone dry, salt both sides and leave it on a plate for 5 minutes while the pan heats.
2. Dust the top side of each fillet with a thin film of flour and tap off everything that is not stuck.
3. Heat the olive oil in a heavy skillet over medium-high until it shimmers, then lay the fillets floured-side down away from you and do not touch them for 4 minutes.
4. Flip once and cook 3 to 4 minutes more, until the fish is opaque, flakes at a gentle nudge and reads 145°F at the thickest point; move it to warm plates.
5. Wipe the pan, drop in the butter over medium heat and swirl for about 2 minutes as it foams, quietens and the milk solids turn brown and smell nutty.
6. Kill the heat, add the capers and the juice of the whole lemon — it will spit — and swirl in the parsley.
7. Spoon the brown butter over the halibut and grind pepper over the top.

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Seared Salmon With Roasted Brussels Sprouts And Wild Rice

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

Ingredients & steps ↓

• 1 1/2 lb salmon fillets, skin on
• 1 1/4 cups wild rice blend
• 1 lb 2 oz Brussels sprouts, halved
• 3 1/2 tbsp olive oil
• 1 3/4 tbsp butter
• 1 lemon
• 1 tsp each kosher salt, black pepper, garlic powder

1. Simmer the wild rice blend in salted water per the package, about 25 minutes, until the grains have split open and are chewy-tender; drain any excess.
2. Heat the oven to 425F, toss the sprouts with 2 tbsp oil and salt, and roast them cut-side down 20 minutes until the flat faces are nearly black and the centers are tender.
3. Pat the salmon skin bone dry and season both sides; wet skin will stick and tear.
4. Heat the remaining oil in a heavy skillet over medium-high and lay the fillets in skin-side down, pressing each flat for 10 seconds.
5. Cook 5 minutes without moving, until the skin releases on its own and the flesh has turned opaque two-thirds of the way up the side.
6. Flip, add the butter, and cook 2 minutes more, basting, until the center reads 125F and flakes under light pressure.
7. Squeeze the lemon over and serve on the rice with the sprouts.

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Seared Scallops with Corn and Bacon

American · 20 min · shrimp · low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb dry-packed sea scallops
• 3 slices thick-cut bacon
• 2 cups (from 3 ears) corn kernels
• 1 shallot
• 1 cup cherry tomatoes
• 2 tbsp unsalted butter
• 1 tbsp grapeseed or other high-heat oil
• 2 tbsp chopped chives
• 1 lemon
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Pull the small side muscle off each scallop, pat them completely dry and leave them on paper towels while you cook the corn — surface moisture is the only thing standing between you and a crust.
2. Crisp the diced bacon in a heavy skillet over medium heat for 6 minutes, then lift it out and leave 1 tablespoon of fat in the pan.
3. Cook the minced shallot and corn in that fat for 4 minutes, add the halved tomatoes for 1 minute, season and tip the lot into a bowl.
4. Wipe the skillet, add the oil and heat it over high until it is just beginning to smoke.
5. Salt the scallops and lay them in one at a time, spaced apart, and leave them alone for 2 minutes until the underside is deep golden.
6. Flip, add the butter and baste for 60 to 90 seconds, until the scallops are just opaque through the center.
7. Spoon the corn onto plates, sit the scallops on top and finish with the bacon, chives, pepper and a squeeze of lemon.

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Seared Sirloin Steak Sandwiches With Horseradish Mayo

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

Ingredients & steps ↓

• 1 1/4 lb, about 1 inch thick sirloin steak
• 4 large hoagie rolls
• 3 1/2 tbsp mayonnaise
• 2 tbsp prepared horseradish
• 1 large, sliced thin yellow onion
• 1 1/2 tbsp olive oil
• 4 slices provolone
• 2 cups, torn leaf lettuce
• to taste kosher salt and cracked pepper

1. Pat the steak dry, season it hard on both sides with salt and pepper, and let it sit while a heavy skillet gets ripping hot over high heat with the oil.
2. Sear the steak 4 minutes on the first side without moving it - it will release from the pan on its own once the crust forms - then 3 to 4 minutes on the second for medium-rare. Move it to a board to rest.
3. Drop the onions into the hot pan drippings and cook 4 minutes, stirring, until floppy and browned at the edges.
4. Stir the horseradish into the mayonnaise, split and toast the rolls, then slice the rested steak thin against the grain and pile it on with the onions, provolone and lettuce.

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Senegalese Thieboudienne Fish and Rice

African · 70 min · fish · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lb grouper or snapper steaks
• 2.5 cups broken jasmine rice
• 4 tbsp tomato paste
• 2 yellow onion
• 4 garlic cloves
• 2 carrot
• 1/2 head cabbage
• 1 piece cassava
• 1 bunch fresh parsley
• 1 Scotch bonnet pepper
• 1/3 cup vegetable oil

1. Blend parsley, garlic, and a little onion into a paste and stuff into slits cut in the fish steaks.
2. Sear the stuffed fish in oil over medium-high 3 minutes per side, then set aside.
3. Fry chopped onions and tomato paste in the same pot 5 minutes, add 6 cups water, and bring to a boil.
4. Add carrots, cabbage, cassava, and whole Scotch bonnet, and simmer 15 minutes; remove vegetables and fish as they finish, keeping the broth.
5. Add the rinsed broken rice to the reddened broth, cover, and steam 20 minutes until tender.
6. Mound the rice on a platter and arrange fish and vegetables on top to serve.

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Sesame Chicken Rice Bowl

Chinese · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

• 1 lb Boneless, skinless chicken breast
• 2 cups Cooked jasmine rice
• 1 cup Green beans
• 3 tbsp Soy sauce
• 1 tbsp Honey
• 1 tsp Sesame oil
• 3 cloves Garlic
• 1 tbsp Sesame seeds
• 2 tbsp Vegetable oil
• to taste Salt and pepper

1. Cook the jasmine rice according to package instructions and set aside.
2. Chop garlic and trim green beans.
3. Cut chicken into bite-sized pieces and season with salt and pepper.
4. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
5. In the same skillet, add garlic and green beans; cook for 4-5 minutes until beans are tender-crisp.
6. Return chicken to the skillet. In a small bowl, whisk together soy sauce, honey, and sesame oil. Pour over the chicken and beans, stirring to coat evenly. Cook for another 2-3 minutes.
7. Sprinkle with sesame seeds and serve the chicken mixture over the warm rice.

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Sesame Salmon Rice Bowls With Avocado

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

Ingredients & steps ↓

• 2 lb skin-on salmon fillets
• 1 1/4 cups dry long-grain white rice
• 2 avocado, sliced
• 1 cup frozen shelled edamame
• 1 English cucumber, sliced thin
• 4 scallions, sliced
• 3 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 2 tbsp rice vinegar
• 2 tbsp sesame seeds
• 1 1/2 tsp kosher salt

1. Rinse and cook the rice in 2 1/4 cups salted water, covered, 16 minutes, then rest off the heat 5 minutes and fluff.
2. Whisk the soy sauce, sesame oil, honey, and rice vinegar into a glossy dressing that does not separate on standing.
3. Pat the salmon completely dry, salt it, and lay it skin-side down in a hot skillet. Cook 6 to 7 minutes without moving it, until the flesh has turned opaque three quarters of the way up the side.
4. Flip and cook 2 minutes more, until the thickest part flakes into large curds under gentle pressure.
5. Boil the edamame 3 minutes in salted water, drain, and cool under cold running water.
6. Divide the warm rice among four bowls, drizzle a spoonful of dressing over it, and let it soak in.
7. Top each bowl with a salmon fillet, edamame, cucumber, and avocado, then finish with the rest of the dressing, scallions, and sesame seeds.

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Setas al Ajillo

Spanish · 18 min · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

• 1 lb mixed wild mushrooms
• 4 garlic cloves
• 1 dried chili
• 1/4 cup extra virgin olive oil
• small handful flat-leaf parsley
• 2 tbsp dry sherry
• 1 tsp fine salt

1. Wipe the mushrooms clean and tear any large ones.
2. Warm the olive oil with sliced garlic and crumbled chili over medium heat for 2 minutes.
3. Add the mushrooms and a pinch of salt and fry 6 minutes until their moisture evaporates.
4. Pour in the sherry and let it bubble for 1 minute.
5. Season, stir through chopped parsley, and serve with bread.

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Shakshuka with Feta and Peppers

Middle-eastern · 20 min · vegetarian, low-carb

Ingredients & steps ↓

• 5 eggs
• 1 28-oz can canned crushed tomatoes
• 1 red bell pepper
• 1 yellow onion
• 3 garlic cloves
• 1.5 tsp ground cumin
• 1.5 tsp sweet paprika
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1/4 cup fresh cilantro

1. Saute sliced onion and pepper in olive oil over medium heat until soft, 6 minutes.
2. Add garlic, cumin, and paprika and cook 1 minute until fragrant.
3. Pour in crushed tomatoes, season with salt, and simmer until thickened, 5 minutes.
4. Make 5 wells and crack an egg into each; scatter feta between them.
5. Cover and cook 5-7 minutes until whites are set but yolks remain runny.
6. Top with cilantro and serve from the pan with bread.

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She-Crab Soup

American · 45 min · shrimp · pescatarian, low-carb

Ingredients & steps ↓

• 1 lb lump crab meat
• 2 cups heavy cream
• 1 cup whole milk
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 shallot
• 3 tbsp dry sherry
• 2 tsp old bay seasoning

1. Soften the minced shallot in the butter over low heat without coloring it.
2. Whisk in the flour and cook 2 minutes to a pale roux.
3. Add the milk gradually, whisking, then the cream, and simmer 10 minutes.
4. Season with Old Bay, stir in most of the crab and heat through without boiling.
5. Finish with the sherry off the heat and top each bowl with the reserved crab.

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