What You Need:

• 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
• 8 ounces uncooked linguine or angel hair pasta
• 1 to 2 tablespoons olive oil
• 2 large cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
• 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
• 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
• 1/3 c. freshly grated Romano cheese

What To Do:

1. Cook pasta according to package directions; drain. Keep warm.
2. Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
3. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
4. Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.

**  Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.

This amazing recipe comes from Cooking.NYTimes.com, yields 6 servings and takes about 25 minutes to prepare.

What you need:

• 3 Tbsp safflower or canola oil
• 1 med red onion, halved and sliced 1/2-inch thick (about 2 cups)
• 2 fresh ginger, minced (about 2 tablespoons)
• 3 garlic cloves, thinly sliced
• Kosher salt and black pepper
• ¼ cup white miso
• ½ cup unsweetened, full-fat canned coconut milk
• 2 lb. salmon fillet, skin removed, cut into 2-inch pieces
• 5 ounces baby spinach
• 1.5-2 Tbsp fresh lime juice, plus lime wedges for serving
• Steamed rice, such as jasmine or basmati, for serving
• ¼ cup fresh basil, chopped
• ¼ cup fresh cilantro, chopped
• 1 jalapeño pepper, finely chopped (optional)
• Sriracha sauce to taste (optional)

What to do:

1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
3. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.  Salt and pepper to taste, and serve with jalapeño peppers and offer Sriracha sauce.

**  Thank you Cooking.NYTimes.com for this awesome recipe and for the great photo!

What You’ll Need:

1 loaf (24 oz) Trader Joe’s Cinnamon Swirl Bread, thick-sliced
9 large eggs
1 quart half & half
2 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt
Prepared caramel sauce from Trader Joe’s or one similar if you can find it.

What To Do:

• Using all of the bread loaf EXCEPT the end pieces, cut slices into 1/2 inch squares
• In a large mixing bowl, combine eggs, half & half and vanilla. Mix with spoon until well-combined.
• Add brown sugar, granulated sugar, cinnamon and salt to liquid and combine well.
• Add bread squares and mix well. Let sit for at least 10-20 min; Preheat oven to 350 degrees F while mixture is resting.
• Smear butter or spray into bottom and sides of 9×13 baking dish.
• Pour mixture into baking dish and place on middle rack of oven for 40-45 min. Cook until golden brown on top and set but slightly wobbly in the center.  Remove from oven and let cool for 15-20 min before serving.
• Serve with warmed caramel sauce.

** For breakfast the next day, place in skillet on low-medium heat with small amount of butter until bread pudding is warmed through.  Top and bottom should come out slightly crispy.  Serve with fresh berries and maple syrup or caramel sauce.

What You Need:

• Your favorite thinly sliced salami
• Whipped cream cheese
• Pepperoncini Peppers or Wax Pepper (Bruno’s, if you can find them)
• Toothpicks
• Assorted olives, if desired

What To Do:

• Working in batches about about a dozen, lay out salami slices, spread desired amount of cream cheese along the center, place a pepper in the middle, roll and poke a toothpick through the center.
• Place in a decorative patter on a place and garnish with an assortment of olives.

What You Need:

• 1 c. sugar (or less if you don’t want it super sweet, start with 1/2 c. and add more from there)
• 1 c. water
• 1 (12-oz.) package fresh cranberries
• 2 tsp. orange zest
• Kosher salt

What To Do:

• In a small saucepan over low heat, combine sugar and water until sugar dissolves.
• Add cranberries and cook until they burst,  about 10 minutes.
• Stir in orange zest and a pinch of salt.
• Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.

That’s it!!  Super simple and extremely delicious!

***This amazing recipe is courtesy of Delish.com.

What You Need:

• Ideally, an air fryer (minimum 5 qt. capacity)
• 2 Cornish game hens, defrosted
• 1 tsp fresh sage (chopped)
• 1 tsp fresh rosemary (chopped)
• 1 tsp fresh thyme (chopped)
• Lawry’s seasoning salt
• black pepper, freshly ground
• juice from 1 large lemon
• 4 oz. Baby Bella mushrooms, sliced
• 4 cloves garlic, chopped
• 2 c chicken broth (best to use 2 c water with 2 tsp Better Than Bouillon Concentrated Chicken Stock)
• ~1 tsp Italian seasoning
• Wondra (flour-based thickener)
• salt & pepper to taste
• white rice (cooked)

What To D0:

• Rinse and pat dry the hens.  Rub with sage, rosemary and thyme, dust with Lawry’s seasoning salt, and a liberal amount of fresh ground pepper; Place side-by-side in air fryer.
• Cook hens for 15 minutes at 400 degrees F.
• Drizzle hens with juice from about 1/4 lemon and transfer drippings from the catch basket to a small-medium sauce pan.
• Flip hens over to cook for additional 15 min.  During last 3 minutes of cooking, drizzle with juice from another 1/4 of the lemon.  Hens are finished cooking when skin is crispy and drippings are not pink (internal temp should ultimately reach 165 degrees F).
• Remove hens from air fryer and cover with foil for about 5-10 minutes before cutting in half or quarters to serve.
• FOR THE GRAVY (Can be prepped while hens are cooking):  Sauté sliced mushrooms in olive oil over medium heat for about 5 minutes; Add chopped garlic to mushrooms and sauté about 1-2 minutes more.
• Transfer garlic and mushrooms to sauce pan with drippings from catch basket of air fryer; Add 2 cups of chicken broth, juice from the remaining 1/2 of the lemon and Italian seasoning; Whisk in Wondra a little at a time while at a rolling boil until desired gravy thickness is achieved; Season with salt and pepper (if needed) to taste.
• Serve Cornish game hens with white rice and spoon gravy over it all.  Enjoy!

What You Need:

• An air fryer or a conventional oven
• 1 head of cauliflower (preferably organic)
• High temperature cooking oil (recommend peanut oil or grape seed oil)
• 4-5 cloves garlic, chopped finely
• smoked paprika
• salt, pepper to taste

What To Do:

• If cooking in conventional oven, preheat to 400 degrees F.
• Pull apart cauliflower and cut pieces into halves or quarters to make as uniform in size as possible.
• Wash in water and pat dry with paper towel.
• Place cauliflower in large bowl, drizzle a little oil over the cauliflower, sprinkle over with garlic, dust with smoked paprika and add a generous amount of salt and pepper to taste; Toss all ingredients to coat well.
• Place cauliflower on lightly greased cookie sheet or in air fryer basket.
• Cook in oven for 25-30 min (or until golden and desired tenderness) OR cook in the air fryer at 400 degrees for 15 (or until golden and desired tenderness).
• Taste before serving and add salt if needed.

What You Need:

• Filtered Water
• 1 unwaxed Lemon
• Cucumber
• Mint
• Ice

What You Do:

• Thinly slice lemon and cucumber and place it in glass.
• Tear off desired amount of mint leaves with your fingers and add them to the glass.
• Fill with filtered water and ice.
• Stir and enjoy.

What You Need:

• 1/2 c. unsalted butter, at room temperature
• 1/4 c. chopped fresh cilantro leaves
• 3 cloves garlic, pressed
• zest of 1 lime
• 1/4 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 8 ears corn
• 1 Tbsp vegetable oil
• 1 lime, cut into wedges

What To Do:

1. In a medium bowl, combine butter, cilantro, garlic, lime zest and paprika; season with salt and pepper, to taste. Set aside.
2. Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels.
3. Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.*
4. Peel down husks and spread with butter mixture.
5. Serve immediately with lime wedges.

*** Credit to DamnDelicious.net for the bulk of this mouthwatering recipe.

What You Need:

• 12 oz. linguini or spaghetti, cooked in salted water and boiled until al dente, drained
• 3 Tbsp fruity olive oil
• 3 Tbsp unsalted butter, room temperature
• 2-3 large cloves garlic, finely chopped
• zest of one medium lemon, grated or finely chopped
• 1/4 tsp crushed red pepper
• ~10 oz cherry tomatoes or grape tomatoes, halved and seeded
• salt and freshly ground pepper, to taste
• 1 c fresh basil leaves, coarsely chopped
• 1 c fresh Italian parsley, coarsely chopped
• 1/3 c fresh mint leaves, coarsely chopped
• 1/4 cup chives, chopped
• 1 tsp lemon thyme or regular thyme leaves, chopped
• 1/4 cup pitted kalamata olives, halved
• marinated artichoke hearts, halved or quartered, to taste
• crumbled feta cheese, to taste

What To Do:

• Combine olive oil, butter, garlic, lemon zest, crushed red pepper, tomatoes, salt and pepper in a heatproof bowl the pasta will be tossed in.  While bringing the salted pasta water to a boil in a large pot, place bowl over the pot to warm up the ingredients and melt the butter.  Once the water reaches a boil, set the bowl aside.
• Cook pasta according to directions until al dente.  Drain pasta well and immediately add to sauce in the bowl.  Sprinkle with basil, parsley, mint, chives and thyme and toss.
• Add & toss in olives, artichoke hearts and feta cheese.  Add salt and pepper to taste, if needed.  ENJOY!!