Ingredients

• 4 salmon fillets (6 oz each), skin-on
• 3 tbsp honey, 2 tbsp soy sauce, 4 cloves garlic (minced)
• 1 tbsp butter, 1 tbsp olive oil
• Juice of 1 lemon, salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions

1. Pat salmon dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat
2. Place salmon skin-side up and sear for 4 minutes until golden. Flip and cook 3 minutes more
3. Reduce heat. Add butter and garlic to the pan, cook 30 seconds. Pour in honey, soy sauce, and lemon juice. Simmer until sauce thickens (about 2 minutes)
4. Spoon glaze over salmon repeatedly. Serve with steamed vegetables or rice, garnished with parsley and lemon wedges

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas, 1 cup diced carrots, 1 cup diced potatoes
• 1/2 cup diced celery, 1/3 cup diced onion
• 1/3 cup butter, 1/3 cup flour, 1 3/4 cups chicken broth, 2/3 cup milk
• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp thyme
• 2 store-bought pie crusts (or homemade)

Instructions

1. Preheat oven to 425°F. Boil potatoes and carrots for 8 minutes, drain. Place one pie crust in a 9-inch deep dish pie pan
2. Melt butter in a saucepan over medium heat. Sauté onion and celery until soft. Stir in flour and cook 1 minute
3. Slowly whisk in chicken broth and milk. Cook until thick and bubbly. Season with salt, pepper, and thyme
4. Stir in chicken, potatoes, carrots, and peas. Pour filling into the pie crust. Cover with second crust, crimp edges, and cut slits. Bake 30-35 minutes until golden

Ingredients

• 2 cups broccoli florets, 1 red bell pepper (sliced), 1 yellow bell pepper (sliced)
• 1 cup snap peas, 1 cup sliced mushrooms, 2 carrots (julienned)
• 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar
• 1 tbsp honey, 1 tbsp cornstarch (mixed with 2 tbsp water)
• 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 2 tbsp vegetable oil
• Sesame seeds and green onions for garnish

Instructions

1. Mix soy sauce, sesame oil, rice vinegar, honey, and cornstarch slurry in a small bowl. Set aside
2. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and ginger, stir 30 seconds
3. Add broccoli, carrots, and mushrooms. Stir-fry 3 minutes. Add bell peppers and snap peas, cook 2 more minutes
4. Pour sauce over vegetables and toss until coated and glossy. Serve over steamed rice, topped with sesame seeds and green onions

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1 cup breadcrumbs, 2 eggs (beaten)
• 1/2 cup milk, 1 small onion (finely diced)
• 2 cloves garlic (minced), 1 tsp salt, 1/2 tsp pepper
• 1 tsp Worcestershire sauce, 1 tsp dried parsley
• Glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp mustard

Instructions

1. Preheat oven to 350°F. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, salt, pepper, Worcestershire, and parsley. Mix gently with your hands until just combined
2. Shape into a loaf on a lined baking sheet or press into a loaf pan. Mix glaze ingredients and spread half over the top
3. Bake 45 minutes. Spread remaining glaze and bake 15 minutes more until internal temperature reaches 160°F
4. Let rest 10 minutes before slicing. Serve with creamy mashed potatoes and steamed green beans

Ingredients

• 3 very ripe bananas, mashed
• 1/3 cup melted butter, 3/4 cup sugar
• 1 egg (beaten), 1 tsp vanilla extract
• 1 tsp baking soda, pinch of salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts (optional: chocolate chips)

Instructions

1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan. Mash bananas in a large bowl with a fork until smooth
2. Stir in melted butter. Mix in sugar, beaten egg, and vanilla. Sprinkle in baking soda and salt, then stir
3. Gently fold in flour until just combined (do not overmix). Fold in walnuts
4. Pour batter into loaf pan. Bake 55-65 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy warm with butter

Ingredients

• 2 cans (28 oz each) whole peeled tomatoes
• 1 large onion (diced), 4 cloves garlic (minced)
• 2 tbsp olive oil, 2 tbsp butter
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream, 1/2 cup fresh basil leaves
• 1 tsp sugar, salt and pepper to taste, Parmesan for serving

Instructions

1. Heat olive oil and butter in a large pot over medium heat. Sauté onion until soft and translucent (about 5 minutes). Add garlic and cook 1 minute
2. Add canned tomatoes (with juices), broth, and sugar. Bring to a boil, then reduce heat and simmer 20 minutes
3. Add fresh basil leaves. Use an immersion blender to puree until smooth (or blend in batches in a regular blender)
4. Stir in heavy cream and heat through. Season with salt and pepper. Serve hot with a sprinkle of Parmesan and a basil leaf, alongside warm crusty bread or grilled cheese