Celeriac and Leek Gratin with Hazelnut-Panko Crust
Oven-roasted celeriac and caramelized leeks baked in a creamy Gruyère sauce with a crunchy hazelnut-panko topping — 65-minute vegetarian winter side.
Beef Barbacoa (Slow-Braised, 3-Hour)
Slow-braised shredded beef with smoky chilies, warm spices and bright citrus—perfect for tacos, bowls, or sandwiches in about 3 hours.
Stuffed Sweet Potatoes with Black Beans and Lime Crema
Baked sweet potatoes stuffed with spiced black beans, avocado, tomato-cilantro salsa and a tangy lime-yogurt crema—weeknight vegetarian dinner.
Winter Citrus and Fennel Salad with Whipped Goat Cheese and Pomegranate (15-Minute, Vegetarian)
Bright winter citrus and crisp fennel tossed with whipped goat cheese, pomegranate, and toasted hazelnuts for a quick vegetarian salad.
Tonkotsu Pork Ramen (Slow-Simmered Bone Broth, 6 hours)
Creamy slow-simmered tonkotsu pork broth ramen with tender chashu, soft-boiled egg, and springy noodles in about 6½ hours.
Skillet Chicken Teriyaki Bowl (25-Minute)
Skillet-seared chicken in a sticky homemade teriyaki glaze served over rice with quick-pickled cucumbers and steamed broccoli—25-minute weeknight bowl.
Cajun Blackened Salmon with Avocado-Corn Salsa (20-Minute, Gluten-Free)
Pan-seared blackened salmon with a bright avocado-corn salsa — 20-minute gluten-free weeknight dinner with smoky spice and fresh citrus.
Overnight French Toast Casserole with Maple-Bourbon Soak (Bake 45 min)
Custardy overnight French toast casserole soaked in maple-bourbon custard, topped with oat-pecan streusel and baked in 45 minutes.
Red Lentil and Sweet Potato Dahl (30-Minute Vegan)
Velvety red lentil dahl with roasted sweet potato, coconut milk, and warm spices—30-minute vegan one-pot dinner with spinach and lime.
Baked Stuffed Portobello Mushrooms with Herbed Goat Cheese and Pesto (35-Minute)
Oven-baked mushroom caps filled with creamy herbed goat cheese, spinach, sun-dried tomatoes, and a crisp Parmesan-panko topping in 35 minutes.
