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

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1/2 lemon, juice
• 1 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 2 celery ribs, diced
• 2 green onions, sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

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

Chipotle Lime Crema

• 1/2 cup sour cream
• 1 lime, juice
• 1/2 chipotle pepper in adobo sauce, minced
• 1/2 garlic clove, grated
• Salt to taste

Chipotle Chicken

• 1 tbsp oil
• 1 lb ground chicken
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Chipotle Chicken Bowl

• 4 cups cooked rice
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup quartered cherry tomatoes
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Preparation

To make the chipotle lime crema, in a small bowl, combine the sour cream, lime juice, chipotle pepper, and garlic. Season with salt to taste. Set it aside.
To make the chipotle chicken, in a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet, 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 is no longer pink, about 5 to 7 minutes. Add the onion, orange bell pepper, and red bell pepper. Continue to cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and ground cumin. Continue to cook until the spices are fragrant, about 1 to 2 minutes. Remove the skillet from the heat.
To assemble the bowls, scoop some rice into the bottom of each serving dish. Top it with the black beans, corn kernels, tomatoes, and the chipotle chicken mixture. Spoon some of the lime crema on top.
Serve immediately with cilantro and lime wedges or store in the refrigerator for up to 3 days.

Ingredients

• 1/4 cup smooth natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 lime, juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, grated
• 3 cups cooked quinoa, cooled
• 1 cup shredded red cabbage
• 2 carrots, shredded
• 1 cup chopped snap peas
• 4 green onions, sliced
• 1/4 cup chopped roasted peanuts

Preparation

In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.

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

• 1 lb baby spinach
• 1 tbsp olive oil
• 3 green onions, thinly sliced
• 1 garlic clove, minced
• 1/4 cup chopped fresh dill
• 2 large eggs, divided
• 1 cup crumbled feta cheese
• 1 package phyllo pastry sheets
• 1/2 cup butter

Preparation

Bring a pot of water to a boil. Add the spinach and cook just until the spinach is wilted, about 1 minute. Using a slotted spoon, carefully transfer the spinach into a clean kitchen towel over a bowl. Allow the spinach to cool for 5 minutes before handling it. Once the spinach has cooled, use the kitchen towel to squeeze out the excess liquid. Roughly chop the spinach and set it aside. If using frozen spinach, simply let it thaw and then squeeze out the excess water with a kitchen towel.
In a skillet, heat the olive oil over medium-high heat. Add the green onion and garlic and cook, stirring, for 1 minute. Add the spinach and cook, stirring, for another minute, just until it’s heated through. Stir in the dill and remove the skillet from the heat. Allow the mixture to cool for at least 10 minutes.
In a large bowl, whisk 1 egg. Stir in the spinach mixture and feta cheese until everything is well combined. Set aside.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
To assemble the spanakopita triangles, cut the phyllo pastry into 2” strips. Arrange two strips on a board and brush them with melted butter. Place one strip of phyllo on top of the other.
Spoon 1 to 2 teaspoons of filling into one corner of the phyllo. Fold one edge of the phyllo over on a diagonal so it creates a right angle triangle. Fold the triangle over and continue folding until the triangle is completely sealed on all sides and you’ve reached the end of your phyllo.
Arrange the triangles on the parchment-lined baking sheets. Using a pastry brush, brush each triangle with egg wash – 1 beaten egg.
Bake until the triangles are crisp and golden on top, 18 to 20 minutes.
Enjoy immediately or store them in the refrigerator for up to 4 days. Reheat them in the oven.

Ingredients

• 3 tbsp oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sriracha sauce
• 1 lb green beans, halved and lightly steamed
• 3 mini cucumbers, thinly sliced
• 1 cup shelled edamame
• 1 tsp sesame seeds

Preparation

In a small bowl, whisk together the oil, rice vinegar, soy sauce, honey, ginger, and sriracha. Set it aside.
In a large bowl, toss together the green beans, cucumber, edamame, and sesame seeds. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 3 days.