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5 steps
Vegetarian enchiladas with spiced black bean–sweet potato filling, salsa verde, and melted Jack.
4 steps
Shredded chicken and black bean filling with homemade enchilada sauce, baked until bubbly.
5 steps
Pan-seared tenders in a light lemon-caper butter sauce. Served over angel hair.
3 steps
A quick sautéed spinach with sweet pepper, onion, garlic, and tomato—ready in about 10 minutes.
7 steps
Slow-rendered at 300°F, then blasted hot for crisp edges. Built to serve with tzatziki + roasted potatoes.
5 steps
Crowd-size Honey Gold potatoes par-cooked, then crisped in batches with lamb drippings and fond before a garlic-parsley-lemon finish.
6 steps
Hot cast-iron sear with optional herb butter: deep crust, warm pink center around 130–135°F.
4 steps
Crispy outside, soft inside, and easy to make plain or with a warm spice blend that keeps the natural sweetness front and center.
6 steps
Pan-fried, golden patties packed with bright lemon and briny capers, served with a zesty yogurt sauce.
5 steps
Hearty farro, crisp raw vegetables, and skillet salmon with a honey-lemon vinaigrette and crunchy pistachios.
5 steps
Seared salmon flaked over bucatini with crème fraîche, butter, and lots of lemon. Brussels sprout leaves for crunch.
6 steps
Long-simmered tomato sauce with seared pork, Italian sausage, and meatballs—family-style with pasta, ricotta, and cheese on the side.
3 steps
Cool yogurt-cucumber sauce—great with lamb and chicken, or as a dip for raw vegetables.