Hanger Steak with Wild Mushrooms
Ingredients
2 7 oz hanger steaks
1/2 pound wild mushrooms
2 shallots (sliced thin)
1/4 cup red wine
1 tbsp worcestershire sauce
2 tablespoons olive oil
1 tablespoon Herbs de Provence
salt and pepper (to taste)
1 teaspoon fresh parsely (optional*)
INSTRUCTIONS
Let your steaks sit out and come to room temp. This is the first step to making sure your sirloins are tender.
Heat up a hot cast iron skillet on high heat and drizzle olive oil in pan. With a paper towel, pat dry both sides of the steaks and season with salt, pepper, and herbs de provence.
Add your steaks in to the hot skillet for 3 minutes on one side, lower the temp to medium high, and flip steaks over to cook for an additional 5 minutes.
Add in your mushrooms and shallots, red wine and worcestershire sauce, season with more salt and pepper if desired. Cover the pan, turn off heat, and let stand for additional 3-4 minutes until the shallots and mushrooms soften slightly.
Serve immediately.
Roasted Beet and Grapefruit Salad
Ingredients
3 medium beets
1 medium grapefruit
2 ounces alfalfa sprouts, trimmed
Salad dressing:
1/3 cup extra-virgin olive oil
1 medium shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
4 cups spinach leaves
Instructions
Preheat oven to 325 degrees F.
Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
Assemble the salad: Make a little heap of spinach in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.
From https://www.foodnetwork.com/
Roasted Sweet Potatoes with Tahini
Ingredients
2 large sweet potatoes, peeled and diced into 1-inch cubes
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons maple syrup
1-2 tablespoons water (to thin the tahini)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the sweet potatoes are evenly coated.
Spread the sweet potatoes out on the prepared baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown, tossing halfway through for even cooking.
While the sweet potatoes are roasting, prepare the tahini drizzle. In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth and creamy. Adjust the consistency by adding more water if necessary.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
Drizzle the creamy tahini over the roasted sweet potatoes.
From https://greenmealmap.com/
Rapini and Italian Sausage Pasta
Ingredients
1 large bunch rapini, rinsed and stems trimmed
12 ounces small shaped pasta, such as orecchiette or cavatelli
2 tablespoons olive oil
1 pound Italian sausage
4 large garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes (or more to taste)
½ cup dry white wine
freshly ground black pepper
½ cup freshly grated Parmesan or pecorino cheese, plus more for serving
Instructions
Roughly chop the rapini and bring a large pot of salted water to a boil. Once boiling, add the rapini and boil until bright green, about 2 minutes. Leaving all the water in the pot, use a spider skimmer or sieve to lift the rapini out of the pot and place it in a colander to drain. Set aside.
Bring the same pot of water back to a boil (the water will be green from the rapini and that's OK). Add the pasta and cook until very al dente, about 1–2 minutes less than the package instructions. Before draining, reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until deeply browned and crumbled, about 5–7 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.
Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine cook until reduced by half, about 1 minute.
Stir in the blanched broccoli rabe along with 1 teaspoon salt and ½ teaspoon black pepper. Reduce the heat to medium-low and cook for about 3 minutes, until the rapini is very tender. If the pan looks dry, add a splash of pasta water.
Add the drained pasta to the skillet along with ½ cup of the reserved pasta water. Toss everything together and cook over low heat for 1–2 minutes, allowing the sauce to come together. If needed, add more pasta water, a little at a time, to keep the sauce loose. Tip: Pasta absorbs liquid quickly, so ensure there’s enough sauce pooling at the edges of the pan. You may need the full cup of pasta water.
Remove the skillet from heat and stir in the Parmesan. Taste and adjust seasoning with more salt or pepper, if needed. Divide the pasta among shallow bowls and top with extra Parmesan before serving.
From https://www.sandravalvassori.com/
Carrot Apple Salad
Ingredients
3 cups carrots grated
1 large apple
1 lemon juiced
2 tbsp chopped parsley
2-3 tbsp canola or olive oil
1-2 tsp agave syrup or maple syrup to taste
salt and pepper to taste
Instructions
Peel the carrots and grate them coarsely into a bowl.
Wash the apple and also grate it into the bowl.
Immediately drizzle with lemon juice so that the grated apples do not turn brown.
Add parsley, oil, agave syrup, a little salt and pepper as well and mix everything well.
Season to taste and add more seasoning if needed.
The carrot salad can be enjoyed immediately, but for even more flavor, let it sit covered in the refrigerator for 2-3 hours (or overnight) before serving.
Sturgeon Stew with Fennel and Tomatoes
Ingredients
12oz sturgeon fillet, cut into 1-inch pieces
2 tbsp olive oil (or any neutral oil)
1 large fennel bulb, thinly sliced (fronds reserved for garnish)
14 oz canned diced tomatoes
4 cups fish stock
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tbsp lemon juice
Instructions
Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
Add sliced fennel and sauté until slightly softened, about 5 minutes, stirring occasionally to prevent burning.
Stir in tomatoes and cook until they begin to break down, about 3 minutes.
Pour in fish stock, bring to a boil, then reduce heat to a simmer. Let it cook uncovered for 10 minutes to meld flavors.
Season sturgeon pieces with salt and pepper, then gently add to the pot. Simmer for 5 minutes, or until fish is just cooked through.
Remove from heat, stir in lemon juice, and adjust seasoning if necessary.
Ladle into bowls, garnish with reserved fennel fronds, and serve immediately.
Pork Ribs with Cabbage and Potatoes
Ingredients
1lb pork spare ribs
1 medium head cabbage, quartered
1lb red potatoes, cut into 1 inch pieces
Seasonings: meat tenderizer, bay leaf, black pepper, garlic powder, paprika, and salt
Instructions
Season ribs: Sprinkle ribs generously with meat tenderizer, black pepper, Mrs. Dash, garlic powder, paprika, and a little salt. Add a bay leaf.
Start the pot: Place ribs in a large pot and cover with water. Bring to a boil, then reduce to a gentle medium simmer.
Add potatoes: Add potatoes on top; stir and cover. Cook 30–45 minutes until potatoes are fork-tender.
Add cabbage: Nestle cabbage wedges into the pot, cover, and cook another 10–15 minutes until soft and flavorful.
Serve: Ladle ribs, potatoes, and cabbage with broth into bowls.
Calamari Linguine
Ingredients
1 pound whole squid rings and tentacles
5 tablespoons butter, divided
12 oz linguine pasta
2 lemons (one sliced, one for juice)
1 cup chicken stock
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh parsley, chopped
1/4 cup thinly sliced red onion (a mandolin works well)
1 cup reserved pasta water
Salt and pepper to taste
Instructions
In a large skillet, melt 3 tablespoons of butter over medium heat. Season the squid sides with salt and pepper. Add the squid to the skillet and sear for about 5 minutes, until slightly blistered. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Once the butter is foaming, add the sliced lemon. Cook until the lemon slices are charred on both sides, about 2 minutes. Remove the lemon slices and set aside.
To the skillet, add the chicken stock, juice from the second lemon, and the chopped parsley. Bring to a simmer and cook for a few minutes to combine the flavors while you cook the pasta.
In a separate large pot, bring salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
Using tongs, transfer the drained pasta directly into the skillet with the sauce. Stir in the Parmesan cheese and the sliced squid. Add the sliced red onion and stir. Gradually pour in some of the reserved pasta water to thin the sauce to your desired consistency, as the pasta will absorb some of the sauce.
Garnish with the charred lemon slices, extra parsley, and additional Parmesan. Serve immediately.
Orange Glazed Pork Chops
Ingredients
2 bone-in pork chops (1-inch thick)
3 tbsp cup pure honey
Zest and juice of 1 fresh oranges
1 cloves garlic, minced
1 tbsp low-sodium soy sauce
1 tsp olive oil
Salt and pepper to taste
2 rosemary sprigs
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, whisk together honey, orange juice, soy sauce, minced garlic, and orange zest to create the glaze.
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper.
Sear each side of the pork chops for about 4-5 minutes until golden brown.
Pour the honey-orange glaze over the pork chops in the skillet, ensuring an even coating.
Transfer skillet or place pork chops in a baking dish; pour any remaining glaze on top. Top with rosemary sprigs.
Bake for 15-20 minutes until the internal temperature reaches 145°F (63°C).
Let rest for 5 minutes before serving; garnish with fresh orange slices if desired.
From https://yammykitchen.com/
Green Beans with Crispy Oven-Fried Onions
Ingredients
2 small yellow onions (or 1 medium), sliced into scant ⅛-inch-thick rounds (2 cups)
1 cup heavy cream
½ cup unbleached all-purpose flour
½ cup plain dried breadcrumbs
¼ teaspoon cayenne pepper
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil, divided
1 ½ pounds green beans, trimmed
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Directions
Preheat oven to 375°F. Soak onions in cream for 10 minutes. Meanwhile, combine flour, breadcrumbs, and cayenne in a shallow dish; season generously with salt and pepper.
Drain onions, separate into rings, and toss in flour mixture until evenly and thoroughly coated. Transfer to a rimmed baking sheet; drizzle with 3 tablespoons oil, gently tossing to evenly coat. Spread to edges in an even layer.
Bake, gently stirring every 10 minutes, until onions are crisp and golden brown, about 30 minutes. Let cool completely before serving or storing in an airtight container for up to 3 days.
In a large straight-sided skillet or wide, shallow pot, combine green beans, remaining 3 tablespoons oil, lemon zest, 1/2 teaspoon salt, and 3/4 cup water. Bring to a boil, then cover, reduce heat to medium, and simmer for 5 minutes. Uncover, increase heat to medium-high, and continue cooking, stirring occasionally, until water evaporates and beans are sizzling, tender, and slightly darkened, 6 to 8 minutes. Drizzle with lemon juice, season to taste, and serve warm, topped with fried onions.
From https://www.marthastewart.com/