Cobb Salad Ingredients:

• Greens: This is the base of the salad. Traditional Cobb salad uses a combination of Romaine, iceberg, and watercress. We keep it super simple and just use Romaine, but feel free to use what you like.
• Chicken: Roast chicken or grilled chicken are great. You could even buy rotisserie chicken from the store to save time.
• Bacon: Perfectly crispy bacon that’s chopped up or crumbled.
• Hard Boiled Eggs: This is how we make perfect hard boiled eggs, to ensure there’s no green ring!
• Tomatoes: Cherry or grape tomatoes are our preference, since they tend to be the sweetest.
• Onion: We love the pop of color that red onion gives to this salad. It’s slightly spicy, but has such a mild flavor when eaten raw.
• Avocado: Use beautiful, ripe avocados without any brown spots.
• Cheese: Roquefort Blue cheese is traditionally used and since we love it, we stick with it. If blue cheese is not your thing, you can sub with feta.
• Chives: Chopped fresh chives get sprinkled over the top, which adds additional flavor and also acts as a garnish.
• Salt and Pepper: Simple seasonings of salt and pepper finish off the salad.

.Lemon-Garlic Sheet-Pan Salmon with Potatoes & Green Beans

Ingredients:

• 4 salmon fillets
• 1 lb baby potatoes, halved
• 1/2 lb green beans, trimmed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil.
2. Toss potatoes with 1 tbsp olive oil, half the garlic, salt, and pepper. Spread on the baking sheet and roast for 15 minutes.
3. In a small bowl, mix remaining olive oil, garlic, lemon juice, zest, oregano, salt, and pepper.
4. Add salmon and green beans to the baking sheet. Drizzle with the lemon-garlic mixture.
5. Roast for an additional 15-20 minutes until salmon is flaky and potatoes are golden.

Serve hot with a garnish of lemon slices or parsley.

Butternut Squash Fries

Ingredients:

• 1 medium butternut squash, peeled and cut into fry-like strips
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss squash strips with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread evenly on the baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

Serve with your favorite dipping sauce.

Hearty Chickpea & Spinach Stew Recipe

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric (optional)
• 1/2 tsp red pepper flakes (adjust to spice preference)
• Salt and pepper, to taste
• 4 cups fresh spinach (or 2 cups frozen spinach)
• 1 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions:

1. Sauté the Vegetables:
2. Build the Flavor:
3. Add Chickpeas and Tomatoes:
4. Simmer the Stew:
5. Add Spinach:
6. Finish with Lemon:
7. Serve:

Ingredients:

• Seafood & Protein: 1 lb shrimp (peeled), 8 oz smoked sausage (sliced)
• Veggies: 2 cups broccoli, 4 cloves garlic (minced)
• Sauce: 1/4 cup honey, 1/4 cup soy sauce, 1 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp red pepper flakes (optional)
• To Serve: Cooked rice or quinoa, salt, pepper, parsley/cilantro

Directions:

1. Prepare Sauce: Whisk honey, soy sauce, garlic, lemon juice, and red pepper flakes.
2. Cook Sausage: Brown sausage slices in olive oil (4-5 mins), then set aside.
3. Sauté Shrimp: Cook shrimp with salt and pepper (2-3 mins per side), then set aside.
4. Cook Broccoli: Sauté broccoli until tender-crisp (4-5 mins). Add a splash of water if needed.
5. Combine: Return sausage and shrimp to the skillet, pour in the sauce, and simmer until thickened (2-3 mins).
6. Serve: Serve over rice or quinoa, garnished with parsley or cilantro.

Tips: Add more veggies (bell peppers, snap peas), use cauliflower rice for a lighter option, or increase heat with extra red pepper flakes or sriracha.

Time: 30 minutes total | Calories: ~400 per serving | Servings: 4

Barbecue Pork Cobb Salad Recipe

Ingredients:

• Protein:
• Salad Base:
• Toppings:

Instructions:

1. Assemble the Salad:
2. Add the Toppings:
3. Serve:

Optional Additions:

• Add a hard-boiled egg for extra protein.
• Sprinkle chopped green onions or a touch of cilantro for garnish.

Creamy Cajun Salmon and Shrimp

Ingredients

• 2 salmon fillets
• 10 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 onion, finely chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Cooked pasta or rice (for serving)

Instructions

1. Preparation

• Season the salmon and shrimp with Cajun seasoning, salt, and pepper.

2. Cooking

1. Heat olive oil in a skillet over medium heat.
2. Cook the salmon fillets for 4–5 minutes on each side until cooked through. Remove and set aside.
3. In the same skillet, cook the shrimp for 1–2 minutes on each side until pink and opaque. Remove and set aside.
4. Sauté the garlic and onion in the skillet until translucent.
5. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until the sauce thickens.
6. Return the salmon and shrimp to the skillet and coat them in the creamy sauce.

3. Final Touches

• Serve the salmon and shrimp with the sauce over cooked pasta or rice.
• Garnish with chopped parsley.

Serving

• Enjoy this creamy, flavorful seafood dish fresh from the skillet for a cozy dinner!

Quick Facts

• Prep Time: 10 minutes
• Total Time: 30 minutes
• Servings: 2

Ingredients

For the Salmon:

• 2 salmon fillets (skin-on or skinless)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Florentine Sauce:

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 cup mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach leaves
• Salt and pepper to taste
• Pinch of nutmeg (optional)

Directions

1. Cook the Salmon:

• Pat the salmon fillets dry and season with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Place the salmon fillets skin-side down (if applicable) and cook for 3–4 minutes per side, or until golden brown and cooked through.
• Remove from skillet and set aside.

2. Prepare the Florentine Sauce:

• In the same skillet, melt butter over medium heat.
• Sauté minced garlic and sliced mushrooms until soft and fragrant.
• Stir in heavy cream and bring to a simmer.
• Add Parmesan cheese and stir until melted and the sauce thickens.
• Toss in fresh spinach and cook until wilted.
• Season with salt, pepper, and a pinch of nutmeg if desired.

3. Assemble:

• Place the salmon fillets on a plate and spoon the creamy Florentine sauce over the top.
• Serve immediately with your favorite side dish, such as rice or roasted vegetables.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2
Calories: 520 per serving

Ingredients

For the Pasta:

• 1 lb pasta (shells or your favorite shape)

For the Chicken and Sauce:

• 1 lb chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms, sliced
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 cup non-alcoholic Marsala substitute (red grape juice with a splash of apple cider vinegar, or additional chicken broth)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions.
• Drain and set aside.

2. Cook the Chicken:

• Heat olive oil and butter in a large skillet over medium-high heat.
• Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until golden brown on all sides.
• Remove from the skillet and set aside.

3. Sauté Aromatics and Mushrooms:

• In the same skillet, add the shallots and cook for 2 minutes until softened.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the mushrooms and sauté until browned and tender, about 5 minutes.

4. Deglaze the Pan:

• Pour in the Marsala substitute (or wine alternative) and scrape the bottom of the skillet to loosen any browned bits.
• Simmer until the liquid reduces by half, about 2–3 minutes.

5. Make the Sauce:

• Add chicken broth and bring to a boil, then reduce the heat and simmer for 5 minutes.
• Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 3 minutes.

6. Combine and Serve:

• Return the cooked chicken to the skillet and toss it in the sauce.
• Add the drained pasta and stir until everything is evenly coated.
• Adjust seasoning with salt and pepper if needed.
• Serve hot, garnished with extra Parmesan cheese or fresh parsley for added flavor and color.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: ~550
Protein: ~35g