Ingredients

• 1 package ground beef
• Salt
• Pepper
• Garlic Powder
• 1 White Onion
• American Cheese
• Pickles
• Mayonaise
• Ketchup
• Mustard

Method

Prep the Patties

1. Divide the ground beef into 3-ounce portions and gently roll each into a ball.
2. Place each ball between two sheets of parchment paper (or cover the top with one sheet of parchment and place on a cutting board) and use the bottom of a heavy pot or pan to press it as thin as possible. The thinner the patty, the more you'll get that classic smash burger texture and crispy edges.
3. Transfer the patties to a sheet pan lined with parchment and refrigerate while you prepare the toppings.

Make the Sauce & Prep the Toppings

4. Finely dice the onion and set aside.
5. Separate enough slices of American cheese for each patty.
6. Finely dice the pickles and add them to a small bowl.
7. Stir in the ketchup, mustard, mayonnaise, pickle juice, garlic powder, salt, and pepper. Mix until smooth and set aside.
8. Butter your burger buns.
9. Heat a cast-iron skillet (or any large skillet) over medium heat. Add a thin layer of neutral oil (Ex., canola or vegetable oil) and let it heat until shimmering.
10. Place a patty in the pan and cook for about 2 minutes. Since these patties are extremely thin, they'll cook through very quickly.
11. While the burger cooks, add the diced onions to the side of the pan and cook them in the beef fat until soft and translucent.
12. Flip the patty, top with a slice of American cheese, and cook for another 1–2 minutes, just until the cheese is melted.
13. While the cheese melts, place the buttered buns cut-side down in the pan and toast until golden brown.

Assemble

14. Spread the burger sauce on both buns. Add 2–3 patties (they're intentionally thin), top with the cooked onions, and finish with any additional toppings you like, such as lettuce, tomato, or extra pickles. Serve immediately.

Ingredients

• 1 lb pasta of your choice
• 2 tbsp olive oil
• 1 medium shallot, finely minced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1–2 tbsp Calabrian chili oil (adjust to your spice preference)
• ¼ cup vodka (optional)
• 1 cup heavy cream
• ½–¾ cup reserved pasta water, as needed
• 2 tbsp cold unsalted butter
• Salt, to taste
• Black pepper, to taste
• Mozzarella balls for garnish (optional)
• Fresh basil for garnish (optional)

Method

1. Heat the olive oil in a large sauté pan over medium heat until it ripples.
2. Add the shallot and cook for 3–4 minutes, until softened and translucent. Stir in the garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown.
3. Add the tomato paste and cook for 2–3 minutes, stirring frequently, until it deepens in color and becomes slightly caramelized.
4. Stir in the Calabrian chili oil until well combined.
5. If using, pour in the vodka and cook for 2–3 minutes, allowing it to reduce and the alcohol to cook off.
6. Lower the heat and stir in the heavy cream until the sauce is smooth. Add 1/4 cup reserved pasta water, then add more as needed until the sauce reaches your desired consistency.
7. Turn off the heat and whisk in the cold butter until melted and emulsified.
8. Add the cooked pasta and toss until evenly coated. If needed, add another splash of pasta water to help the sauce cling to the pasta.
9. Taste and adjust with kosher salt and freshly ground black pepper before serving.

Ingredients

• For the Steak
• 1 strip steak (10–12 oz)
• Canola oil
• 2 tbsp butter
• 2 garlic cloves, smashed
• 2–3 sprigs thyme or rosemary (optional)
• Salt
• Black pepper
• For the Potatoes
• 2 russet potatoes, medium dice
• Canola oil
• 2 garlic cloves, minced
• Salt
• Black pepper
• Parsley for garnish
• For the Glazed Carrots
• 1 bunch baby carrots with tops attached, peeled
• 2 tbsp butter
• 1 tsp sugar
• Salt
• For the Red Wine Pan Sauce
• 1 shallot, finely minced
• ½ cup red wine
• 1 cup chicken stock
• 2 tbsp cold butter, cubed
• Parsley, for garnish

Method

Steak

1. Season steak generously with salt and pepper. Let sit at room temperature while you prep everything else.

Potatoes

2. Medium-dice potatoes. If not cooking immediately, keep in cold water to prevent browning. Drain and dry well before cooking.
3. Heat canola oil in a medium pan (enough to coat the bottom generously). Use a pan large enough so potatoes aren’t crowded. Once oil is hot, add potatoes in a single layer. Let them sit initially, then toss occasionally so all sides crisp evenly. Cook until golden and crispy on all sides. Remove and set aside on a paper towel or rack.

Carrots

4. Blanch carrots in salted water for ~4 minutes. Transfer immediately to an ice bath to stop cooking.
5. When ready to serve, heat butter in a small pan. Add carrots and sugar. Toss until evenly glazed and glossy.

Steak Part 2

6. Heat a small amount of canola oil in a cast iron or heavy pan until shimmering. Sear steak fat-side down first until rendered and browned. Lay steak flat and sear until deep color develops.
7. Flip steak and lower heat. Add butter, garlic, and thyme or rosemary if using. Baste continuously.
8. Cook to desired doneness, then remove steak and let rest DO NOT cut immediately. NOTE: steak will continue to cook once removed from pan due to carry over heat, so pull steak off pan a couple degrees lower than your desired temperature.

Pan Sauce

9. Keep pan as-is (do not clean). Add shallots to residual fat and cook ~1 minute. Turn off heat and pour in red wine. Note: this may cause a flambe reaction, so remove pan from heat before adding wine. Return to heat and reduce wine by ~70%.
10. Add chicken stock and reduce by ~50–60% until lightly nappé consistency.
11. Turn off heat. Whisk in cold butter until glossy. Finish with parsley.

Plating

12. Rewarm carrots if needed. Slice steak against the grain. Plate steak with sauce, potatoes, and carrots arranged cleanly.

Ingredients

• 2 shredded chicken breasts
• 1 cup of Greek yogurt - can add more or less based on how thick you like it
• 1 tbsp Dijon mustard
• 1 honey crisp apple, small dice
• 1 small red onion, minced
• 2 stalks celery, minced
• Handful of fresh dill, minced
• Salt & pepper

Method

1. simply add everything to a bowl and mix! I like to eat mine with crackers, a spoon, or in lettuce cups if I am feeling fancy!

Ingredients

• For the Chicken
• 2 boneless, skinless chicken breasts
• 2 tbsp plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp oregano
• salt and pepper
• For the Tzatziki
• 1 cup plain Greek yogurt
• 1 cucumber, grated
• 1 tbsp dill, finely chopped
• 1 tbsp lemon juice
• salt and pepper
• For the Greek Salad
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup pitted Kalamata olives, halved
• ½ cup feta cheese, crumbled
• 1 tbsp red wine vinegar
• 1 tsp chopped parsley
• salt and pepper
• For the Rice
• 1 cup white rice
• 1 tbsp parsley, minced
• 1 tsp lemon zest

Method

Marinate the Chicken

1. Clean chicken breasts and add to a plastic bag.
2. Add the Greek yogurt, olive oil, lemon juice, oregano, salt, and pepper to the bag.
3. Move the chicken around in the bag to ensure it is evenly coated.
4. Place in the fridge while you prep the rest of the ingredients.
5. Ideally, marinate the chicken as long as possible, so if you can plan to marinate overnight or a few hours ahead of time, that is best.

Tzatziki

6. Peel the cucumber and grate it over a fine mesh strainer placed over a bowl.
7. Let the cucumber sit in the strainer to release excess liquid.
8. Removing the water from the cucumber is important because it will make the tzatziki watery.
9. Add the Greek yogurt, finely chopped dill, and lemon juice to a bowl.
10. Add the grated cucumber and mix to combine.
11. Adjust seasoning with salt and pepper as needed.

Greek Salad

12. Add the chopped cucumber, tomatoes, olives, feta cheese, and red wine vinegar to a bowl.
13. Mix to combine and season with salt and pepper as needed.

Rice

14. Cook rice according to package instructions.
15. When finished cooking, stir in lemon juice and parsley.

Chicken

16. Pan sear chicken for color on both sides.
17. Finish in a 350°F oven until the internal temperature reaches 165°F.

To Plate

18. Add rice, sliced chicken breast, tzatziki, and Greek salad to a bowl.
19. Garnish with more parsley and thinly sliced lemon.

Ingredients

• 8 oz spaghetti noodles
• ½ cup peanut butter
• 2 tbsp rice vinegar
• 1 tbsp sriracha
• 3 tbsp soy sauce
• 2 green onions, sliced thinly on a bias
• sesame seeds, for garnish

Method

1. Cook pasta according to package instructions, reserving ¼ cup of pasta water before draining.
2. While pasta is cooking, add peanut butter, rice vinegar, sriracha, and soy sauce to a bowl.
3. Mix to combine, using pasta water to emulsify the sauce.
4. Once pasta is cooked, add to the bowl and toss to combine.
5. Garnish with sliced scallions and sesame seeds.

Ingredients

• For the Chicken
• 1 skin-on, bone-in chicken breast
• 1 tsp neutral oil
• Salt and pepper
• For the Pan Sauce
• 1/2 shallot, minced
• 1/2 cup chicken stock
• 1/4 cup dry white wine
• 1 tbsp butter
• 1 tbsp parsley, finely chopped
• For the Mashed Potatoes
• 2 medium russet potatoes
• 1/4 cup heavy cream
• 2 tbsp butter
• Salt and pepper
• For the Green Beans
• 6 oz green beans
• 1 garlic clove, minced
• 1 tbsp butter
• Salt and pepper

Method

For the Potatoes

1. Peel and cut the potatoes, then place them into a pot with cold salted water.
2. Bring the water to a boil and cook until the potatoes are tender, then drain.
3. Pass the potatoes through a ricer or food mill to ensure they are smooth. You can also push them through a fine mesh strainer if you don't have a food mill or ricer. Or leave them chunky, up to you.
4. Place the potatoes back into the pot and stir in the heavy cream and butter.

For the Green Beans

5. Blanch and shock the green beans. I typically cook green beans for 4–5 minutes, depending on their size. Cook longer if you like a more tender green bean, and shorter for more crunch.
6. Drain the green beans and set aside until ready to finish.

For the Chicken

7. Season the chicken with salt and pepper on both sides.
8. Heat neutral oil in a pan. Once hot, add the chicken breast skin side down and leave it alone for 3–4 minutes to develop a nice golden color. Flip briefly to the other side. We are not cooking for doneness here, just for color.
9. Place the chicken skin side down on a pan and transfer to a 350 degree oven for 6 minutes. Flip the chicken skin side up and cook for an additional 6 minutes, or until it reaches an internal temperature of 165 degrees.
10. Remove the chicken from the pan and allow it to rest while you make the pan sauce.

For the Pan Sauce

11. Using the same pan you cooked the chicken in, add the shallots and cook until tender -- NO COLOR!
12. Deglaze with the white wine (turn off the heat or remove the pan from the heat while you do this because it might flambé).
13. Let the wine reduce by about 60%, then add the chicken stock and reduce an additional 60%.
14. Stir in the cold butter and parsley for garnish.

For the Green Beans

15. Add the blanched green beans to a pan with the finely minced garlic and butter and sauté.

Ingredients

• 1 pack ground chicken
• 1 tbsp gochujang paste
• 2 tsp minced ginger
• 1 scallion, chopped
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 tsp honey

Method

1. Heat olive oil in a pan, then add the ground chicken and leave it undisturbed so it can brown.
2. Begin breaking up the chicken and cook until fully cooked through.
3. Add gochujang paste, scallions, garlic, soy sauce, mirin, and honey, then mix until combined.
4. Serve over rice!