Makes 4 servings
The weather seems to be a little crazy this Spring! It’s chilly during the evenings and early mornings and quite warm during the day!
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Easter is this coming Sunday! Are you socially distancing again this year?
Makes 4 servings
Long and stressful week? Looking for something that is light and nourishing for Friday night dinner that doesn’t take up too much of your time.
Makes 4 servings
The chilly weather is calling for some more comforting dishes.
Makes 6 servings
This super fun pasta dish is a great weekend indulgence that has a little bit of vegetables hidden inside – perfect to hide from picky eaters in your household!
Makes 4 servings
Happy New Year! Let’s say goodbye to 2020 and look to 2021 with hope in our hearts. This super easy dinner feels super celebratory as if you were at a luxurious steak house with white table cloths and the hustle and bustle of the New Year’s Eve celebrations. Pop open a bottle of Champagne with your loved ones and enjoy your evening awaiting what’s new and fresh!
1 ½ pounds Dutch baby gold potatoes
2 (1 -pound) hanger steak, halved lengthwise along the fat layer
2 teaspoons sea salt, divided
1 teaspoon paprika
1 teaspoon ground black pepper, divided
1 pound asparagus, trimmed
½ cup unsalted grass-fed butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 teaspoons champagne vinegar
2 cloves garlic, minced
¾ cup heavy whipping cream
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
In a medium saucepan add potatoes and just cover it with water over medium high heat. Add about 2 teaspoons kosher or sea salt to the water. Bring to a boil, about 8 minutes. Reduce heat to medium low and simmer for about 8 minutes more or until potatoes are tender.
Meanwhile, sprinkle the four portions of the hanger steak with 1 teaspoon salt, paprika and ¾ teaspoon pepper. Place a medium cast-iron skillet over medium-high heat and spray with avocado oil. Sear steaks about 4 minutes per side or until a crust forms.
While steak is cooking, place asparagus on prepared pan, spray with avocado oil and sprinkle with ¼ teaspoon each salt and pepper.
Removes steak from pan and let rest for about 8 minutes.
In a small bowl, stir together ¼ cup + 1 tablespoon butter, parsley, tarragon, vinegar and ¼ teaspoon salt until combined.
Drain potatoes, and set aside. Place pan back on the stove over medium low heat and melt 1 tablespoon butter. Add garlic and cook until fragrant, about 30 seconds. Add potatoes and using mash potato masher or a large fork, smash the potatoes. Add cream, 2 more tablespoons butter and 1/2 teaspoon salt and stir until combined and butter is melted.
Makes 4 Servings
This is reminiscent of a recipe that one might find in a restaurant.
Makes 4 Servings
This recipe is adapted from a dish I found one year in Saveur magazine. I don’t even think it remotely resembles the original recipe now,
Makes 6 servings
The holidays are upon us and that means you may be hosting family or time for adult children to come home for the long weekend.
Makes 4 Servings
Happy Halloween! Growing up in a swanky suburb, the neighborhood would get all the kids together prior to trick-or-treating and we’d eat pizza before going door to door to acquire our sugary treats.