Category: Uncategorized

Meal Pairings: potato wedges, garlic noodles

Ingredients:

• 1 Salmon fillet
• 1 Lemon 
• 4 tbsp Butter
• 1 tbsp Olive oil
• ½ tsp Garlic Powder
• ¼ tsp Thyme
• S&P

(Approximate measurements for serving 2)

Optional: Spatula, pan, knife, cutting board.

Equipment: cutting board, knife, oven safe dish.

Est. # of dishes: 5

Prep: Juice lemon(s).

1. Melt the butter in a pan over medium heat. Once the butter is melted, place the salmon in, skin side down. 
2. Lightly season and pour a few tablespoons of lemon juice over the top. Feel free to put lemon slices in the pan alongside the salmon as well.
3. Keep the fillet perpendicular to the handle of the pan. Tilt the pan so that the butter pools around the fillet. If the butter is reducing, add some olive into the pan to help crisp it up. 
4. Keep heat at medium high, periodically lift the fillet with a spatula so it doesn’t stick and spoon the butter over top allowing the oil and butter to cook the top of the salmon fillet. Add more thyme and garlic powder if needed, and lower the heat if the butter starts to brown too much. 
5. Once the temperature is reading over 100ºF in the thickest part, flip the salmon and cover the pan (Or alternatively, leave skin side down, cover the pan, and put it into a 350ºF oven for 5-10 minutes). Cook until the thickest part of the fish reads 125ºF with a meat thermometer. Serve with extra lemon. 

Meal Pairings: Chicken parm, Spaghetti and meatballs, Chop suey, Lasagna, Pizza 

(Approximate measurements for serving 2)

Optional: Tomato paste

Equipment: Medium/large pot with lid, silicone spatula, spoon, cutting board, knife

Est. # of dishes: 6

Prep: chop or mince garlic and shallots(or onions)

1. In the bottom of a med/large pot, saute chopped/minced garlic and shallots in olive oil on medium heat until they have softened. 
2. Add ground beef, don’t fully cook, just until most of it is browned. If there is too much fat/oil, carefully spoon or dump out the majority of it. 
3. Add both cans of sauce as well as an equal amount of water. Add tomato paste, vinegar, and seasoning.
4.  Let it simmer for a few hours or until it thickens, just don’t forget to check on it. You can always add more water if it gets too thick or if you want to let it go for longer. Leave the lid mostly on while it cooks. If serving with pasta, add ¼-1 cup of pasta water to help emulsify whenever your pasta is done.