Ingredients

• 1 lb dried fusilli pasta
• 1/4 cup butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup cream
• 1 cup crumbled goat cheese
• 4 green onions, sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper

Preparation

In a large pot of salted boiling water, cook the pasta until it is al dente, about 9 to 10 minutes.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the shallot and garlic. Cook, stirring, until the shallot becomes translucent, about 1 to 2 minutes. Pour in the cream and 1/2 cup of the pasta water. Reduce the heat to medium-low. Stir in the goat cheeese until it the mixture is smooth, aboout 1 to 2 minutes. Once smooth, transfer the pasta into the skillet. Cook, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the green onions, parsley, and basil. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 lb small dried pasta shells
• 1 tbsp oil
• 1 lb ground chicken
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1/4 cup white wine
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and fershly ground black pepper

Preparation

Cook the pasta in a large pot of salted boiling water accodring to the package directions.
While the pasta is cooking, in a large skillet, heat the oil over meidum-high heat. Add the chicken and cook, breaking it up with the side of a spoon. Season with salt and pepper to taste. Continue to cook, stirring occasionally, until the chicken begins to brown, about 5 to 7 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes. Continue to cook until they are fragrant, about 30 seconds. Add the white wine, and cook, stirring, until the liquid is almost completely evaporated, about 2 minutes. Add the chicken broth and bring the mixture to a simmer. Transfer the cooked pasta into the skillet along with 1/2 cup of the pasta water. Mix well. Stir in the Parmesan cheese and parsley. Continue to cook, stirring, until the cheese is melted.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp ground celery seed
• 1 10 oz striploin steak
• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 1/4 red onion, sliced
• 1/4 cup crumbled goat cheese
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, red wine vinegar, Worcestershire sauce, prepared horseradish, Dijon mustard, and celery seed. Season with salt and pepper to taste. Set it aside.
Heat a well-greased grill pan over medium-high heat. Pat the steak dry with a paper towel. Season it liberally with salt and pepper. Transfer the steak to the grill pan. Cook the steak until it releases easily from the pan, about 3 minutes. Flip the steak and continue to cook on the remaining side until the steak is cooked to your liking, about 2 to 3 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Once the steak has rested, slice the steak and set it aside.
While the steak is resting, arrange mixed greens in a serving dish. Top the greens with the tomatoes, onion, and goat cheese. Arrange the steak slices over the salad.
Serve immediately topped with the dressing.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 2 tbsp pesto sauce
• 8 slices sourdough bread
• 1/4 cup goat cheese, at room temperature
• 1/2 English cucumber, sliced
• 1/2 cup sliced radishes
• 1 cup broccoli sprouts

Preparation

In a large bowl, lightly mash the chickpeas with the pesto sauce.
Assemble the sandwich by spreading a layer of goat cheese on a piece of sourdough. Add a layer of the smashed chickpeas. Top with the cucumbers, radishes, sprouts, and another slice of bread. Repeat until all of the sandwiches are assembled.
Serve immediately or store the smashed chickpea mixture in the refrigerator for up to 5 days.

Ingredients

• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1 tsp flaked sea salt
• 1 avocado
• 1/2 lemon, juice
• 2 slices sourdough bread, toasted
• 1/4 cup cream cheese
• 1/4 English cucumber, sliced

Preparation

In a small bowl, whisk together the sesame seeds, poppy seeds, onion flakes, garlic flakes, and sea salt. Set it aside.
In a medium bowl, smash the avocado with the lemon juice. Set it aside.
Spread a layer of cream cheese on the toast. Top with a layer of the smashed avocado. Add some cucumber slices and season with the everything bagel seasoning.
Serve immediately.

Ingredients

SECRET SAUCE

• 1/3 cup tomato ketchup
• 1/4 cup mayonnaise
• 2 tsp mustard
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce, optional

SMASH BURGERS

• 1 lb ground beef
• 1 tsp salt
• 4 slices American cheese
• 4 hamburger buns
• 1/4 head green leaf lettuce, shredded
• 1 tomato, sliced

Preparation

To make the Secret Sauce, in a small bowl, whisk together the ketchup, mayonnaise, mustard, Worcestershire sauce, and hot sauce. Set it aside.
Divide the ground beef into 4 equal sections if you’re making full-size burgers or 6 equal parts for sliders. Roll each section gently into balls and place them on a plate or baking sheet.
Heat a well-greased cast-iron pan or griddle over high heat. Place a ground beef ball in the pan and using a large flat spatula, smash them until they are approximately 1/2 inch high. Cook for about 2 minutes or until the burger develops a deep brown color. Flip the patty and add the cheese immediately. Cook for an additional 1 to 2 minutes, or until the cheese is fully melted and the burger is cooked to your liking.
Transfer the cooked patty to a bun, top with Secret Sauce, lettuce, and tomato. Enjoy immediately.

Ingredients

• 3 ripe pears, cored and chopped
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 2 tbsp water
• 1/2 cup goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp honey

Preparation

In a saucepan, combine the pears, honey, cinnamon, and water. Simmer the mixture over medium heat, stirring occasionally, until the pears are tender, about 20 minutes. Remove the saucepan from the heat and gently mash the pears with a potato masher. Allow it to cool.
Pack about 2 tablespoons of goat cheese into the bottom of 5 individual containers. Top with 2 tablespoons of the pear mixture, toasted walnuts and a drizzle of honey.
Serve immediately with baguette or store in the refrigerator up to 5 days.

Ingredients

• 1 lb dried spaghetti
• 3 tbsp butter
• 1 lb peeled shrimp
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1 lemon, zest and juice
• 1/3 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Preparation

Bring a large pot of water to a boil. Season it liberally with salt and cook the pasta according to package directions.
In a large skillet, melt the butter over medium-high heat. Add the shrimp, season it with salt and pepper, and cook until it turns bright pink on one side, about 2 minutes. Flip the shrimp and cook for another minute. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until it begins to evaporate, another 2 minutes. In the meantime, stir in the lemon zest and juice.
Transfer the cooked pasta to the skillet. Add the Parmesan cheese, parsley, and red pepper flakes. Toss until everything is well combined. Season with salt and pepper to taste.
Serve immediately.

Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1/3 cup red wine
• 2 28-oz cans crushed tomatoes
• 2 cups beef broth
• 1 cup milk
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tsp sugar
• 1 Parmesan cheese rind
• Salt and pepper to taste

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and ground chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 7 minutes. Add the onion, celery, and carrot. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for another minute. Add the red wine and cook for 3 to 4 minutes. Add the crushed tomatoes, beef broth, milk, oregano, basil, thyme, sugar, and Parmesan rind if using. Stir well.
Bring the sauce to a boil, reduce the heat to low, cover, and simmer for 2 to 3 hours. Remove the lid and simmer for an additional 30 minutes. Remove the Parmesan rind and discard it. Season with salt and pepper.
Serve immediately or store in the refrigerator for 3 to 4 days. This sauce can also be frozen for up to 3 months.