Discover our chef-crafted recipes that bring restaurant-quality dishes to your home kitchen. Click each recipe to reveal detailed instructions and ingredients.
Herb-Crusted Salmon with Lemon Butter Sauce
Prep time: 15 mins | Cook time: 15 mins | Serves: 4
Toast dried chiles in a dry pan until fragrant (about 2 minutes). Soak in hot water for 20 minutes until soft. Blend with garlic, spices, vinegar, and 1 cup of broth until smooth.
Marinate the Meat
Season beef chunks with salt and pepper. Pour chile sauce over meat and marinate for at least 4 hours (preferably 24 hours) in the refrigerator.
Slow Cook
Transfer meat and marinade to a slow cooker or large pot. Add remaining broth, bay leaves, and onion quarters. Cook on low for 6-8 hours until meat easily shreds with a fork.
Prepare Consommé
Remove meat and shred. Strain cooking liquid and skim fat from the top (reserve this fat). Return some fat to the consommé for flavor.
Assemble Tacos
Dip tortillas in reserved beef fat and grill until starting to crisp. Add shredded beef and cheese to one half, fold, and continue grilling until cheese melts and tortilla is crispy.
Serving
Serve tacos with small bowls of hot consommé for dipping. Garnish with fresh cilantro, diced onions, and lime wedges. The acidity from the lime brightens the rich flavors and cuts through the richness of the beef.
Watermelon "Tuna" Poke Bowl
A plant-based twist on the classic Hawaiian dish that transforms watermelon into a convincing tuna substitute.
For the "tuna": 1 medium watermelon, cut into 1-inch cubes 2 tbsp sesame oil 3 tbsp soy sauce or tamari 1 tbsp rice vinegar 1 tsp grated ginger For the bowl: 2 cups cooked sushi rice 1 ripe avocado, sliced 1 cucumber, thinly sliced 2 tbsp crispy shallots 1 tbsp sesame seeds Handful of microgreens Optional: wasabi and pickled ginger for serving
Instructions
Follow the detailed steps below to prepare this unique plant-based dish.
Prepare the Watermelon
Remove watermelon rind and cut flesh into 1-inch cubes. Place in a vacuum-seal bag or ziplock bag with the air pressed out.
Sous Vide Cooking
Cook watermelon in a sous vide bath at 58°C (136°F) for 45 minutes. This precise temperature control transforms the texture to resemble raw tuna.
Chill Thoroughly
After cooking, immediately transfer watermelon to an ice bath to stop the cooking process. Then refrigerate for at least 2 hours until completely chilled.
Prepare the Marinade
In a bowl, combine sesame oil, soy sauce, rice vinegar, and grated ginger. Gently toss the chilled watermelon in this mixture and let marinate for 30 minutes.
Assemble the Bowl
Place seasoned sushi rice at the base of each bowl. Arrange marinated watermelon "tuna" on top, surrounded by sliced avocado and cucumber.
Final Garnish
Sprinkle with crispy shallots, sesame seeds, and microgreens. Serve immediately with optional wasabi and pickled ginger on the side.
This plant-based alternative delivers the visual appeal and umami flavors of traditional poke while being completely vegan-friendly. The secret is in the sous vide technique, which gives the watermelon its remarkably tuna-like texture.
Sweet Potato Quinoa Bowl
A nutritious and flavorful plant-based meal that balances complex carbohydrates with complete proteins. Perfect for meal prep!
2 cups quinoa, rinsed 4 cups vegetable broth 2 large sweet potatoes, cubed 2 tbsp maple syrup 1 can black beans, drained 2 cups corn kernels 2 tbsp chili butter 1 lime, juiced 1 tsp smoked paprika 1 red onion, thinly sliced ¼ cup apple cider vinegar
Instructions
1. Cook quinoa in vegetable broth according to package directions. 2. Toss sweet potatoes with olive oil and maple syrup, roast at 425°F for 25 minutes. 3. Pickle red onions in apple cider vinegar for 15 minutes. 4. Sauté corn with chili butter, lime juice and smoked paprika. 5. Warm black beans with cumin and garlic. 6. Assemble bowls with quinoa as base, topped with sweet potatoes, beans, corn and pickled onions.
Southern Bruschetta
A delightful fusion of traditional Italian bruschetta with Southern American flavors, featuring sweet corn and heirloom tomatoes.
¼ cup extra virgin olive oil, plus more for drizzling
2 cups heirloom tomatoes, diced
1 cup sweet local corn kernels
¼ cup red onion, finely chopped
¼ cup fresh basil leaves, hand-torn
2 tablespoons aged balsamic reduction
Flaky sea salt and freshly cracked black pepper, to taste
Instructions:
Preheat your grill to medium-high heat.
Lightly brush bread slices with olive oil on both sides.
Grill bread until lightly charred with nice grill marks, about 2 minutes per side.
While still warm, rub each slice with a peeled garlic clove.
In a mixing bowl, combine diced tomatoes, corn kernels, chopped red onion, and torn basil.
Drizzle the mixture with olive oil and gently toss to combine.
Spoon the tomato-corn mixture generously onto the grilled bread slices.
Finish with a drizzle of balsamic reduction, a sprinkle of flaky sea salt, and freshly cracked black pepper.
Serve immediately while the bread is still warm and slightly crisp.
This vibrant appetizer showcases the best of summer produce and makes for a perfect starter or light lunch. The charred bread provides a rustic foundation for the fresh, colorful topping.
Season chicken thighs with salt and pepper. Preheat grill to medium-high (375°F). Grill chicken skin-side down for 6-7 minutes until crispy, then flip and cook for another 20 minutes until internal temperature reaches 165°F.
Sweet & Savory Glaze
In a saucepan, combine diced peaches, honey, vinegar, soy sauce, garlic and ginger. Simmer for 10-12 minutes until peaches break down and mixture thickens. Brush onto chicken during the last 5 minutes of grilling, reserving some for serving.
Aromatic Herb Rice
Cook basmati rice according to package instructions. Fluff with fork and fold in 3 tablespoons of chopped fresh herbs and lemon zest. Cover and let steam for 5 minutes before serving to allow flavors to meld.
Seasonal Vegetables
Toss chopped vegetables with olive oil, salt, and pepper. Grill in a vegetable basket for 8-10 minutes until tender but still crisp, turning occasionally. Finish with a squeeze of lemon juice.
This summery dish balances protein, complex carbohydrates, and vegetables for a complete meal bursting with seasonal flavors. The peach glaze caramelizes beautifully, creating a delicious sweet-savory crust. Serve family-style with extra glaze on the side for drizzling.
Chef's Tip:
For an even more intense peach flavor, grill halved peaches alongside the chicken during the last 3-4 minutes of cooking time. Serve these caramelized peach halves as a delicious accompaniment to the dish.
Collard Caesar Salad
Prep Time: 20 minutes | Cook Time: 5 minutes | Serves: 4 as a starter or 2 as a main
A nutritious twist on the classic Caesar, using hearty collard greens in place of romaine for added vitamins and a satisfying texture.
Ingredients:
1 large bunch fresh collard greens (about 1 pound)
2 cloves garlic, minced
1 tsp anchovy paste
1 tbsp Dijon mustard
2 cage-free egg yolks
1/2 cup olive oil
1/4 cup freshly grated Parmigiano-Reggiano, plus 2 tbsp shavings for garnish
2 shallots, thinly sliced
1/2 cup vegetable oil for frying
1/2 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
Instructions:
Wash collard greens thoroughly. Remove stems and slice leaves into thin ribbons (chiffonade).
For the dressing: combine garlic, anchovy paste, Dijon, and egg yolks in a bowl. Slowly whisk in olive oil until emulsified. Stir in grated Parmesan and season with salt and pepper.
Heat 1/2 inch of vegetable oil in a small pan. Fry shallots until golden and crispy (about 2-3 minutes). Drain on paper towels.
In a large bowl, toss collard ribbons with enough dressing to coat. Plate and top with Parmesan shavings and crispy shallots.
For best results, dress the salad just before serving to maintain the crispness of the greens.
Chef's Protein-Packed Pasta
A nutritious pasta dish featuring 24g of protein per serving, ready in just 15 minutes.
8 oz handmade egg pasta (or high-quality store-bought)
2 farm-fresh eggs, beaten
3 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1 medium zucchini, diced (about 1 cup)
1 cup cherry tomatoes, halved
6 spears asparagus, cut into 1-inch pieces
1 medium bell pepper, diced
2 cups fresh spinach
1 cup mushrooms, sliced
1/2 cup fresh or frozen peas
1/4 cup grated Parmesan cheese
2 tbsp fresh herbs (basil, parsley, or thyme), chopped
1/2 tsp salt (or to taste)
1/4 tsp freshly ground pepper (or to taste)
Instructions:
Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the handmade egg pasta according to package directions until al dente, usually 2-3 minutes for fresh pasta. Reserve 1/2 cup pasta water before draining.
Sauté the Vegetables
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add firmer vegetables (bell peppers, zucchini, mushrooms) first and cook for 3-4 minutes. Add quicker-cooking vegetables (tomatoes, spinach, peas) and cook for another 2 minutes.
Create the Sauce
Lower heat and add beaten eggs to the vegetables, stirring quickly to prevent scrambling. Add drained pasta and 1/4 cup of reserved pasta water, tossing continuously until eggs create a silky sauce that coats the pasta. Add more pasta water if needed for desired consistency.
Finish and Serve
Remove from heat. Add Parmesan cheese, fresh herbs, salt, and pepper. Toss until well combined. Serve immediately with additional Parmesan if desired.
This signature pasta dish showcases the beauty of simple, high-quality ingredients. The protein comes from the egg-enriched pasta and the silky egg sauce, while the rotating seasonal vegetables ensure you always have a fresh, nutritious meal. Perfect for those seeking balanced nutrition without sacrificing flavor or satisfaction.