Roasted Garlic and Tomato–Braised Lamb Shanks with Parmesan Mashers

Serves: 4

These shanks, while they may seem fancy, are an easy, simple meal. The key is to not rush the cooking time. The shanks need some lovin’ from the oven to become tender and delicious. With a little red wine and a whole head of roasted garlic, they can do no wrong, especially when paired with my all-time favorite Parmesan mashers. Oh my gosh, these mashers! If I could eat just one side dish for the rest of my life, it might just be these mashed potatoes. They are exceptional, and there’s not a better side these lamb shanks could be paired with. Sometimes I swap the Parmesan for crumbled Gorgonzola, which pairs nicely with the lamb.

Lamb

4 (1-pound) lamb shanks

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 sweet onion, finely chopped

2 carrots, cut into 1-inch pieces

2 tablespoons tomato paste

2 cups red wine (use whatever you like to drink)

1 cup low-sodium beef broth

1 (28-ounce) can whole peeled San Marzano tomatoes (I like DeLallo)

4 sprigs fresh thyme, plus more leaves for garnish (optional)

2 bay leaves

1 head garlic

2 tablespoons chopped fresh parsley, plus more for garnish

Parmesan Mashers

1½ pounds Yukon Gold potatoes (6 medium), peeled and cut into 1-inch cubes

4 garlic cloves, smashed

Kosher salt

6 tablespoons (¾ stick) unsalted butter, at room temperature

½ cup heavy cream or whole milk, plus more if needed

½ cup grated Parmesan cheese

Freshly ground pepper

1. MAKE THE LAMB. Preheat the oven to 350°F.
2. Heat a large oven-safe pot with a lid over high. Season the lamb shanks all over with salt and pepper. Sear the lamb until browned, 4 to 5 minutes per side. Remove and set aside on a plate.
3. Reduce the heat to medium and add the olive oil. When it shimmers, add the onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is translucent. Add the carrots and cook for about 5 minutes, until the edges begin to caramelize. Stir in the tomato paste and cook for another minute or so. Slowly pour in the wine, scraping up the browned bits from the bottom of the pan as you pour. Add the broth, then the tomatoes, crushing them by hand as you add them carefully into the sauce. Stir to combine. Add the lamb shanks, thyme sprigs, and bay leaves. Season the sauce lightly with salt and pepper.
4. Chop off the top portion of the garlic head to reveal the cloves. Peel off any excess papery skin from the bulb, being sure to keep the head of garlic together. Place the garlic in the sauce, but do not submerge it; it should be peeking up out of the sauce. Cover the pot and transfer to the oven. Braise the lamb for 1 hour, then remove the lid and cook for about 30 minutes more, or until the shanks are tender and cooked to your liking. Remove the lamb from the oven and set aside.
5. MEANWHILE, MAKE THE MASHERS. Put the potatoes and garlic in a large pot and add cold water to cover. Salt the water and bring to a boil over high heat. Cook until the potatoes are tender, 25 to 30 minutes.
6. In a small saucepan, melt the butter over medium-high heat. Cook until browned, about 5 minutes. Remove the pan from the heat and set aside.
7. Drain the potatoes, then return them to the pot. Add the browned butter and mash the potatoes over low heat. Add the cream and 1 teaspoon of salt as you mash, then stir in the Parmesan. (Alternatively, transfer to the bowl of a stand mixer fitted with the paddle attachment and mash the potatoes for 1 to 2 minutes, until smooth.) Taste and season with more salt and pepper.
8. FINISH THE SAUCE. Remove the roasted garlic head from the lamb sauce and let it cool slightly. Squeeze the cloves into a bowl. Using a fork, finely mash the garlic to create a paste. Stir as much of the roasted garlic paste back into the sauce as you like (I like to use half). Stir in the parsley. Taste the sauce and season with salt and pepper, if needed.
9. To serve, divide the mashed potatoes among four plates. Top each mound of potatoes with a lamb shank. Drizzle the tomato sauce over the shanks and garnish with parsley or thyme.

Korean Beef, Sweet Potato, and Quinoa Bibimbap

Serves: 4

Bibimbap is one of the most well-known dishes in Korean cuisine. This recipe is my own little healthified, Mexican-Korean fusion version. The Korean chili paste used in bibimbap, called gochujang, is quite possibly one of my favorite condiments out there—and that’s coming from someone who’s not a huge condiment person in general. (Ketchup is a good friend and hot sauce and I get together on a regular basis, but mayo is my worst nightmare and everything else I can take or leave.) I like to swap the white rice for quinoa, add a whole bunch of miso-roasted sweet potatoes, and drizzle the entire bowl with a spicy roasted tomatillo sauce. Whoa, kind of a mouthful, right? I know, I know, but it’s a truly delicious mouthful. And despite the longer ingredients list, I think you’ll be surprised to find that this is actually a fast and simple dinner to make. Oh, and the leftovers? They make an epic lunch the next day.

Korean Beef

¾ cup low-sodium soy sauce

½ cup rice vinegar

½ cup packed light brown sugar

1 tablespoon gochujang (Korean chili paste; see Note, this page) or sriracha sauce

1 (1-inch) knob fresh ginger, peeled and grated

2 garlic cloves, minced or grated

2 tablespoons sesame oil

1½ pounds skirt steak

Sweet Potatoes

2 medium sweet potatoes (about 1½ pounds), cut into small cubes

2 tablespoons extra-virgin olive oil

1 to 2 tablespoons white miso paste

Kosher salt and freshly ground pepper

Bibimbap

½ bunch kale, stemmed and leaves coarsely torn

Juice of ½ lime

Kosher salt

3 cups cooked quinoa

2 carrots, shredded

4 radishes, thinly sliced

1 avocado, sliced

4 fried eggs

Toasted sesame seeds

Microgreens

Spicy Tomatillo Sauce (recipe follows)

1. MARINATE THE BEEF. In a large zip-top bag, combine the soy sauce, vinegar, brown sugar, gochujang, ginger, garlic, and sesame oil. Add the steak, seal the bag, and toss well to coat. Marinate in the fridge for at least 1 hour or up to overnight.
2. MAKE THE SWEET POTATOES. Preheat the oven to 425°F.
3. On a rimmed baking sheet, toss the sweet potatoes with the olive oil, miso, and salt and pepper to taste. Arrange in a single layer and bake for 15 to 20 minutes, or until lightly charred and tender.
4. COOK THE BEEF. Heat a grill to medium-high or a grill pan over medium-high. When the grill is just smoking, add the steak and cook until your desired doneness is reached, 4 to 5 minutes per side for medium-rare. As the steak cooks, spoon over some of the marinade for extra flavor. Remove the steak from the grill, let rest for at least 10 minutes, then thinly slice into strips.
5. While the steak is resting, pour the remaining marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes, or until slightly thickened.
6. MEANWHILE, MAKE THE BIBIMBAP. Put the kale in a large bowl and add the lime juice and a large pinch of salt. Massage with your hands for 1 to 2 minutes, or until the kale has broken down a bit.
7. Divide the quinoa among four bowls and top evenly with the sliced steak and sweet potatoes. Arrange the carrots, radishes, kale, and avocado around the bowl. Add the fried eggs and sprinkle with sesame seeds and microgreens. Serve with the tomatillo sauce drizzled over the top.

SPICY TOMATILLO SAUCE

Serves: 6

6 tomatillos, husked and rinsed well

2 tablespoons gochujang (Korean chili paste; see Note) or sriracha sauce

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

Juice of 1 lime

1. Preheat the broiler to high. Line a baking sheet with parchment paper.
2. Put the tomatillos on the prepared baking sheet and place under the broiler. Broil, turning once or twice, for 3 to 5 minutes, or until the tomatillos are mostly charred. Remove from the oven and let cool slightly.
3. Transfer the charred tomatillos to a blender or food processor and add the gochujang, soy sauce, vinegar, and lime juice. Pulse until smooth. Store in a glass jar in the fridge for up to 1 week.

NOTE

You can find gochujang in the ethnic foods aisle of your grocery store or purchase it online. I always buy Mother-in-Law’s brand, which has “good for you” ingredients—nothing weird or scary-sounding, just simple, real-food ingredients.

Steak Fajita and Sweet Potato Fry Salad

Serves: 4

I like my salads big, bright, and loaded with texture. I learned all this from my dad—his wacky salads inspired so many of the loaded salads you’ll find throughout this book. Most weeknights when I was growing up, my dad would have salad for dinner, probably because he wasn’t interested in the “kid food” he made us. The only consistent things about his salads were the pile of lettuce and half a bottle of blue cheese or ranch dressing (actually, one of my theories is that Dad ate salad every night so he could enjoy all that dressing). He always killed it with the toppings, adding a little of whatever everyone else was eating, or a mix-and-match of leftovers from the fridge. My all-time favorite salad topper of his is french fries. For the longest time, I just thought that was a normal thing to do—I mean, they are a million and one times better than croutons. This Mexican-inspired version of Dad’s salad is loaded with bell peppers, avocado, grilled steak, and sweet potato fries and finished with a cilantro vinaigrette. Delish.

Steak

¼ cup extra-virgin olive oil, plus more for cooking

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon ground cumin

1 teaspoon honey

Zest and juice of 2 limes

Kosher salt and freshly ground pepper

1½ pounds flank steak, cut into 2 or 3 pieces

Fries

2 medium sweet potatoes, cut into ¼-inch-wide strips

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 poblano chile pepper, seeded and sliced

Kosher salt and freshly ground pepper

2 heads romaine lettuce, chopped

1 mango, pitted, peeled, and sliced (see “How to Peel and Cut a Fresh Mango,” this page)

1 jalapeño, seeded and chopped

⅓ cup fresh cilantro leaves, coarsely chopped

1 or 2 avocados, pitted, peeled, and sliced

½ cup shredded cheddar cheese or crumbled queso fresco

Cilantro-Lime Vinaigrette

¼ cup extra-virgin olive oil

¼ cup fresh lime juice

2 tablespoons chopped fresh cilantro

1 tablespoon honey

½ teaspoon chili powder

Kosher salt and freshly ground pepper

1. MARINATE THE STEAK. In a large zip-top bag, combine the olive oil, chili powder, paprika, cumin, honey, lime zest and juice, and a large pinch each of salt and pepper. Add the steak and rub in the marinade. Seal the bag and place it in the fridge for at least 1 hour or up to 12 hours to marinate.
2. MAKE THE FRIES. Preheat the oven to 425°F.
3. Place the sweet potatoes on a rimmed baking sheet (or two, if needed), making sure to not overcrowd the pan. Drizzle with the olive oil and season with salt and pepper. Gently toss to coat.
4. Bake for 15 minutes, then reduce the oven temperature to 400°F, flip, and bake for 15 minutes more, until crispy.
5. MEANWHILE, COOK THE STEAK. In a large cast-iron skillet or grill pan, heat 1 tablespoon of olive oil over medium-high. When it shimmers, add the steak and sear for 3 to 4 minutes, then flip and cook for 4 to 5 minutes more for medium-rare. Remove the steak from the skillet and let it rest on a cutting board for 5 to 10 minutes.
6. Add the peppers and a pinch each of salt and black pepper to the same skillet. Cook for 4 to 5 minutes, until softened, then remove from the heat.
7. MAKE THE SALAD. In a large bowl, toss together the lettuce, mango, jalapeño, and cilantro. Add the avocado (to taste), cooked peppers, and sweet potato fries. Slice the steak across the grain and add it to the salad. Sprinkle with the cheese.
8. MAKE THE VINAIGRETTE. Whisk together the olive oil, lime juice, cilantro, honey, chili powder, and a pinch each of salt and pepper. Taste and add more salt and pepper as needed.
9. Serve the salad with the vinaigrette alongside.

Slow-Cooker Tuscan Beef and White Bean Ragù

Serves: 6

It’s no secret that I love a really good cozy meal, whether it’s the dead of winter or full-on summer. Gimme a blanket, a roaring wood-burning fireplace, and a bowl filled to the brim with this ragù. How do I love this ragù? Let me count the ways. 1) It’s made in the slow cooker, which means easy peasy, lemon squeezy. 2) Short ribs. 3) The rich red wine sauce the short ribs are slowly cooked in—yum and yes, please. 4) The fact that I don’t feel guilty about eating this dish…hello, very green and healthy kale and protein-filled white beans. 5) All day long it smells like a Tuscan nonna has been cooking up a storm in my kitchen. Are you sold yet?

2 (28-ounce) cans whole peeled San Marzano tomatoes (I like DeLallo)

½ sweet onion, finely chopped

4 garlic cloves, minced or grated

½ cup oil-packed sun-dried tomatoes, drained and chopped

2 tablespoons tomato paste

¾ cup red wine

2 teaspoons dried basil

2 teaspoons dried oregano

2 sprigs fresh thyme

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground pepper, plus more for garnish

3 to 4 pounds beef short ribs

1 bunch Tuscan kale, stemmed and leaves coarsely chopped

1 (14-ounce) can white beans, drained and rinsed

1 pound pappardelle or other egg pasta

2 tablespoons salted butter

Handful of fresh basil, chopped, plus more for serving

1 cup basil pesto, store-bought or homemade (this page)

8 ounces buffalo mozzarella or regular mozzarella, torn into pieces

1. Using your hands, crush the whole tomatoes into a 6- to 8-quart slow cooker. Add the onion, garlic, sun-dried tomatoes, tomato paste, wine, dried basil, oregano, thyme, salt, and pepper. Give everything a good stir. Add the short ribs.
2. Cover the slow cooker and cook on Low for 6 to 8 hours or High for 4 to 5 hours. When the short ribs are falling off the bone, remove them from the sauce and let cool slightly, then shred the meat, discarding the bones.
3. Stir the kale and white beans into the sauce. Crank the heat up to High, cover, and cook for 20 to 30 minutes more. Stir in the shredded meat.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain, then return to the pot and toss with the butter and basil.
5. To serve, divide the pasta among six plates or bowls. Top with the ragù and spoon over some pesto. Add a little mozzarella. Garnish with more basil and a sprinkle of pepper.

BBQ Short Ribs

Serves: 4

When I’m cooking beef, short ribs are my preferred cut. As long as you let them slow cook, they always turn out delicious. I have made many different flavored short ribs—Thai, Korean, Italian, saucy, well-seasoned—but these BBQ short ribs are hands-down the favorite among my family. I think it may have something to do with the classic, feel-good flavors of barbecue, and the tender, juicy meat. The seasoning mix on these ribs is one I have been using for many years. It’s the seasoning mix that Mrs. Mooney (yup, Mrs. Mooney from this page and this page) wrote down on a piece of paper years ago, which still sits in my desk drawer, even as I write this. Of course, it’s now so stained with barbecue sauce and God knows what else that I can barely read it, but thankfully I have the mix memorized, which tells you just how much I make it! I serve these ribs with a side of rice and grilled corn.

4 to 5 pounds beef short ribs

2 tablespoons honey

1 tablespoon smoked paprika

2 teaspoons chipotle chili powder

1 teaspoon garlic powder

½ teaspoon ground cinnamon

½ teaspoon crushed red pepper flakes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (12-ounce) bottle beer (use whatever you like to drink)

3 cups barbecue sauce, store-bought or homemade (recipe follows)

1. Preheat the oven to 325°F.
2. In a large Dutch oven, combine the short ribs, honey, paprika, chili powder, garlic powder, cinnamon, red pepper flakes, salt, and black pepper. Toss well to coat the ribs evenly. Pour in the beer and cover the pot. Transfer to the oven and braise for 2½ to 3 hours, or until the meat shreds easily. Check once or twice while the ribs are cooking to be sure there is enough liquid—add water as needed to keep the ribs submerged about one-third of the way.
3. To serve, leave the ribs on the bone and baste with barbecue sauce, or remove the bones, shred the meat, and toss it with the sauce.

THE SKINNY ON SHORT RIBS

Short ribs can be pricy, so if you’re feeling the flavors happening here, but are not into the short ribs, swap in chicken or pork in their place. If you use boneless chicken breasts, I recommend grilling or roasting them in a 375°F oven. If you go the pork route, I would use either pork ribs or a pork butt, but they will need a much longer cooking time, 6 to 8 hours.

MY FAVORITE BBQ SAUCE

Makes: 3 cups

1¼ cups ketchup

1 cup packed dark brown sugar

¼ cup molasses

¼ cup pineapple juice

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard, or 2 teaspoons mustard powder

2 teaspoons smoked paprika

½ teaspoon garlic powder

¼ to ½ teaspoon cayenne

1½ teaspoons kosher salt

1 teaspoon freshly ground pepper

Combine all the ingredients in a large bowl with ¼ cup of water and whisk until well combined. Store in a glass jar in the fridge for up to 1 month.

The Down Under Aussie Burger

Serves: 6

The only way I would eat burgers as a kid was if they were stuffed with blue cheese or loaded with two slices of sharp cheddar. But this burger is different than others, and in the most insane way. In fact, maybe it should be called the insanity burger. It’s inspired by the classic burgers of Australia. Over there, they call these “burgers with the lot.” Let me break it down for you from bottom to top: toasted bun, spicy special sauce, lettuce, tomato, BBQ beef patty, sharp cheddar cheese, beet pesto, grilled pineapple, fried egg, toasted bun. So…these burgers have “a lot” going on and “a lot” of layers of flavor. Don’t let this intimidate you. If you’re wondering how you’ll fit this whopper of a burger into your mouth, I understand your concern, but it happens somehow. It is messy, but one heck of a beautiful, yummy mess.

Spicy Special Sauce

¼ cup ketchup

¼ cup tahini

1 tablespoon sambal oelek

Burgers

2 pounds 80% lean ground beef

¼ cup barbecue sauce, store-bought or homemade (this page)

1 garlic clove, minced or grated

1 medium-large roasted or canned red beet, chopped

½ cup basil pesto, store-bought or homemade (this page)

2 tablespoons salted butter

Kosher salt and freshly ground pepper

6 slices sharp white cheddar

½ ripe pineapple, cut into ½-inch rings (see “How to Prep a Pineapple,” this page)

6 burger buns

6 butter or romaine lettuce leaves

2 heirloom tomatoes, sliced

6 fried eggs

1. MAKE THE SPECIAL SAUCE. In a small bowl, whisk together the ketchup, tahini, and sambal oelek. If needed, thin the sauce with water.
2. MAKE THE BURGERS. In a medium bowl, using your hands, combine the beef, barbecue sauce, and garlic until well mixed. Form the mixture into six equal patties and place on a plate. Cover the burgers and place in the fridge for at least 20 minutes or until ready to cook.
3. Meanwhile, in a food processor or blender, pulse the cooked beet and pesto until smooth, adding water 1 tablespoon at a time as needed to thin.
4. In a large skillet, melt 1 tablespoon of the butter over high heat. Working in batches, add the burger patties and season with salt and pepper. Cook for 2 to 3 minutes, flip, add a slice of cheese, and cook for 2 to 3 minutes more for medium-rare.
5. When all the burgers have been cooked, in the same skillet, melt the remaining 1 tablespoon of butter. Add the pineapple slices and cook until caramelized, 2 to 3 minutes per side.
6. To assemble, spread the bottom of each bun with special sauce. Add a lettuce leaf and tomato slices. Top with a burger. Spread with beet pesto and add a slice of pineapple and a fried egg. Season the egg with salt and pepper. Finish with the top bun. Open wide and enjoy!

Fresh Summer Bolognese

Serves: 4 to 6

For me, cooking in the summer means using the freshest produce I can find and spending no more than an hour in the kitchen. This Bolognese is one of my favorite quick-and-easy summer dinner recipes, and it has won the heart of every person I’ve ever served it to. To keep it light, I like to use half pasta and half zucchini noodles. The real secret here is topping the sauce with fresh summer cherry tomatoes and all the basil you can get your hands on!

Kosher salt

½ pound dried spaghetti

1 pound lean ground beef or ground chicken

2 garlic cloves, minced or grated

1 (14-ounce) can crushed San Marzano tomatoes (I like DeLallo)

½ cup white wine

⅓ cup sun-dried tomato pesto, store-bought or homemade (recipe follows)

1 roasted red pepper, chopped

Kosher salt and freshly ground black pepper

½ to 1 teaspoon crushed red pepper flakes

1 cup fresh basil, chopped, plus more for serving

½ cup freshly grated Parmesan cheese

2 zucchini, spiralized (see Note)

2 tablespoons extra-virgin olive oil

Zest of 1 lemon

8 ounces burrata or fresh mozzarella cheese

2 cups halved cherry tomatoes

½ cup kalamata olives, pitted

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Drain and return to the pot.
2. Meanwhile, heat a large skillet over medium. When the skillet is just smoking, add the ground beef and brown all over, breaking it up as it cooks. Add the garlic and cook for about 1 minute, or until fragrant. Add the tomatoes, wine, pesto, roasted red pepper, and ½ cup of water. Increase the heat to high and bring the sauce to a simmer. Cook for about 10 minutes, or until the sauce has thickened slightly. Season with salt, black pepper, and red pepper flakes to taste. Remove the sauce from the heat and stir in the basil and Parmesan.
3. Toss the hot pasta with the spiralized zucchini, olive oil, and lemon zest.
4. Divide the pasta among four to six bowls and top with the sauce. Break the burrata over the pasta. Add a handful of cherry tomatoes and olives to each. Garnish with basil.

NOTE

If you do not have a spiralizer, you can use a mandoline or a julienne peeler to cut the zucchini into ribbons, or thinly slice it into matchsticks.

SUN-DRIED TOMATO PESTO

Makes: About 1½ cups

1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil

1 cup fresh basil leaves

Juice of 1 lemon

½ cup Parmesan cheese

Kosher salt and freshly ground pepper

In a food processor, combine the sun-dried tomatoes and the oil left in the jar. Add the basil, lemon juice, and Parmesan. Season with salt and pepper to taste. Pulse until the tomatoes are finely chopped. Taste and season with salt and pepper as needed. Transfer the pesto to a jar. Store in the fridge for up to 2 weeks.

Soy-Marinated Flank Steak with Sesame-Herb Roasted Potatoes

Serves: 4

In my family, the boys (six) outnumber the girls (three). My brothers are guy’s guys—they like their meat and potatoes. Well, this recipe contains both, and they like it! Most of us are all grown up and living on our own now, but I make this whenever we do a family dinner. Typically, flank steak is not their favorite cut of meat—they’re actually kind of snobby and would prefer beef tenderloin, and, if not that, then a New York strip or rib-eye. But in recent years I have changed their thinking, and this was the recipe that did the convincing. It’s all about the soy-and-coffee marinade. It adds a truly amazing flavor to the steak that even the pickiest of eaters love. I prefer to grill my steak, but in a pinch broiling works, too.

Steak

½ cup extra-virgin olive oil

8 garlic cloves, smashed

1 cup low-sodium soy sauce

2 tablespoons freshly ground coffee

2 tablespoons chopped fresh oregano

Zest and juice of 1 lime

2 pounds flank or skirt steak

Sesame-Herb Roasted Potatoes

4 russet potatoes, cut into 1-inch cubes

2 tablespoons sesame oil

2 tablespoons raw sesame seeds

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh oregano

Thai Basil Chimichurri (this page), for serving

1. MARINATE THE STEAK. In a small saucepan, heat the olive oil over medium. When it shimmers, add the garlic and cook until fragrant and lightly caramelized, 8 to 10 minutes. Remove the pan from the heat and stir in the soy sauce, ground coffee, oregano, lemon zest and juice. Let cool for 10 minutes.
2. Put the steak in a large zip-top bag, add the marinade, and toss to coat well. Marinate in the fridge for at least 4 hours or up to overnight. Remove the steak from the fridge 30 minutes prior to grilling.
3. MAKE THE POTATOES. Preheat the oven to 425°F.
4. On a rimmed baking sheet, toss the potatoes with the sesame oil, sesame seeds, and salt and pepper to taste. Arrange in a single layer and bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
5. MEANWHILE, GRILL THE STEAK. Heat a grill to high or a grill pan over high. When the grill is just smoking, remove the steak from the marinade and add it to the grill. Pour over some of the marinade and discard the rest. Grill the steak for 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
6. Slice the steak across the grain. Serve with a generous amount of chimichurri and the roasted potatoes alongside.

ABOUT THAT SOY SAUCE

I always prefer using a low-sodium soy sauce to help me better control the salt levels in my recipes. Regular soy sauce is very salty and can ruin dishes if used in large amounts.

Al Pastor–Style Beef Enchiladas

Serves: 6

Believe it or not, I was the ripe old age of nineteen the first time I had an enchilada. Meaning, I went nineteen years without the bliss that is attained when eating a Mexican enchilada. Well, now I’m making up for lost time. Al pastor tacos are pork or beef tacos that have been stewed in a sweet-and-spicy pineapple sauce. I took that concept and turned it into enchiladas. They are, hands-down, my favorite enchiladas. I attribute this fact to the sweet-spicy-savory combo that is beef, pineapple, and cheese.

Extra-virgin olive oil, for greasing

2 garlic cloves

2 tablespoons chili powder

2 teaspoons paprika

2 canned chipotle peppers in adobo

1 cup pineapple juice

¼ cup distilled white vinegar

2 cups fresh pineapple chunks (see “How to Prep a Pineapple,” this page)

1 pound lean ground beef

½ sweet onion, thinly sliced

1 jalapeño, seeded and diced

¼ cup chopped fresh cilantro, plus more for serving

1½ cups shredded sharp cheddar cheese

1½ cups shredded Monterey Jack cheese

1 to 2 cups red enchilada sauce, store-bought or homemade (recipe follows)

12 corn tortillas, warmed

Sliced avocado, for serving

1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch-baking dish with olive oil.
2. In a blender or food processor, combine the garlic, chili powder, paprika, chipotles, pineapple juice, vinegar, and 1 cup of the pineapple chunks. Pulse for 1 to 2 minutes, until completely smooth.
3. In a large skillet, combine the ground beef and onion and cook over medium-high heat, breaking up the beef with a wooden spoon, until browned, 8 to 10 minutes. Reduce the heat to low and add half the pineapple sauce, the remaining 1 cup of pineapple chunks, and the jalapeño. Simmer for 8 to 10 minutes, or until the sauce has reduced and coats the beef. Remove the skillet from the heat and stir in the cilantro and half the shredded cheeses.
4. Pour half the red enchilada sauce into the bottom of the prepared baking dish. Working with one at a time, lay a tortilla flat on your work surface. Spoon ⅓ cup of the pineapple-beef mixture onto the tortilla and roll it up. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Pour over the remaining pineapple sauce and as much of the remaining red enchilada sauce as desired. Sprinkle with the remaining shredded cheeses.
5. Bake for 20 to 25 minutes, or until the cheeses are melted and gooey. Top with fresh cilantro and serve immediately.

NOTE

For a vegetarian version, use 1½ to 2 cups of cooked lentils or black beans, adding them to the skillet at the same time you add the last half of the pineapple chunks, and jalapeño.

EASY RED ENCHILADA SAUCE

Makes: 2 cups

2 tablespoons extra-virgin olive oil or canola oil

2 tablespoons all-purpose flour

2 tablespoons tomato paste

2 tablespoons chili powder

2 canned chipotle peppers in adobo, finely chopped

1 teaspoon ground cumin

½ teaspoon garlic powder

⅛ teaspoon cayenne

¾ teaspoon kosher salt

2 cups low-sodium chicken broth or vegetable broth

1. In a medium saucepan, whisk together the oil and flour over medium heat. Cook for 1 to 2 minutes, or until the mixture is light golden. Stir in the tomato paste, chili powder, chipotles, cumin, garlic powder, cayenne, and salt. Cook for another minute or so, until thick. Slowly pour in the broth and whisk until smooth.
2. Reduce the heat to low and simmer for 10 to 15 minutes, until slightly thickened. Remove the pan from the heat and let cool completely. Store in a glass jar in the fridge for up to 1 month.

Steak Shawarma Bowls

Serves: 4

Shawarma is the best of Middle Eastern street food. If you are unfamiliar with it, it is thinly sliced cuts of meat (poultry, beef, or lamb) served in or on a pita with a savory yogurt sauce. If you were to get this on the streets of Turkey it would look pretty similar to a Greek gyro, but the meat is seasoned differently and the toppings vary from chef to chef. I like to grill the meat, though slow-roasting is traditional. If you’d like to try it, roast the steak at 325°F for 4 to 6 hours, or until it shreds easily. Fries are an obvious must here. The sweet potato version is not traditional, but are sweet potato fries ever not a good idea? Lastly, never skimp on the feta—and that’s life advice.

Steak

1 tablespoon honey

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Juice of 2 lemons

6 garlic cloves, minced or grated

Pinch of crushed red pepper flakes

½ cup extra-virgin olive oil

2 pounds flank steak

Sweet Potato Fries

2 sweet potatoes, cut into matchsticks

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

For Serving

2 cups cooked quinoa

1 to 2 cups baby kale, coarsely chopped or shredded

1 cup halved cherry tomatoes

2 Persian cucumbers, sliced

½ cup kalamata olives, pitted

1 avocado, pitted, peeled, and sliced

8 ounces feta cheese, crumbled

Greek yogurt or tzatziki, store-bought or homemade (this page)

Hummus (optional; I like roasted red pepper–flavor here)

1. MARINATE THE STEAK. In a large zip-top bag, combine the honey, paprika, cumin, oregano, salt, black pepper, lemon juice, garlic, red pepper flakes, and olive oil. Add the steak, seal the bag, and toss to coat well. Marinate in the fridge for at least 1 hour or up to 12 hours.
2. MAKE THE FRIES. Preheat the oven to 425°F.
3. On a rimmed baking sheet, toss the sweet potatoes with the olive oil and salt and black pepper to taste. Arrange in a single layer and bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more, until tender but still crisp on the outside.
4. COOK THE STEAK. Heat a grill to high or a grill pan over high. When the grill is just smoking, add the steak. Pour over some of the marinade and discard the rest. Grill for 3 to 4 minutes per side for medium-rare. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice the steak across the grain.
5. To assemble, add the quinoa, kale, tomatoes, cucumbers, olives, avocado, feta, and steak to bowls, dividing them evenly. Finish with a smear of yogurt and a dollop of hummus (if using).

Miso Beef and Ramen Noodle Peanut Stir-Fry

Serves: 4

I have so many memories of being snuggled up by the fireplace with Mom in our Rocky River, Ohio, house slurping bowls of ramen together after school. Yeah, my mom ate Top Ramen because she was the “cool” mom, and because back then we never looked at what was in the ingredients list. I’d say I feel bad about how much of it we ate, but I don’t. Eventually we discovered it wasn’t all that amazing for us. A lot has changed since then, but I still have a love for all things ramen. Enter this homemade stir-fry version. Peanutty, colorful, and super quick, this dish could easily become a new, better weeknight staple for a new (healthier) generation!

Stir-Fry Sauce

½ cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon white miso paste

1 (1-inch) knob fresh ginger, peeled and grated

1 tablespoon sambal oelek

Juice of 1 lime

1 teaspoon freshly ground pepper

½ teaspoon ground cinnamon

Stir-Fry

10 ounces ramen noodles (see Note)

2 tablespoons peanut oil or vegetable oil

1 head broccoli, chopped into florets

1 red bell pepper, seeded and sliced

1 orange bell pepper, seeded and sliced

8 ounces button mushrooms, sliced

2 carrots, shredded

1 pound flank steak, thinly sliced across the grain

½ cup roasted peanuts, coarsely chopped

¼ cup chopped fresh cilantro

4 scallions, chopped, for garnish

4 soft-boiled eggs, for serving (optional)

1. MAKE THE STIR-FRY SAUCE. In a medium bowl, whisk together the soy sauce, honey, miso, ginger, sambal oelek, lime juice, pepper, and cinnamon until smooth.
2. MAKE THE STIR-FRY. Bring a large pot of water to a boil over high heat. Add two-thirds of the ramen noodles and cook for about 2 minutes, or until just tender. Drain and set aside.
3. In a large wok or skillet, heat 1 tablespoon of the peanut oil over high heat. When it shimmers, add the broccoli, bell peppers, and mushrooms and cook until just tender and bright. Add a few tablespoons of the stir-fry sauce and cook, stirring occasionally, until the sauce coats the veggies. Add the carrots and toss. Carefully transfer to a plate.
4. Add the remaining tablespoon of peanut oil to the wok. When it shimmers, add the steak and sear until caramelized on one side, about 3 minutes, then toss and cook on the other side for 2 minutes more. Add a few tablespoons of the stir-fry sauce and cook, stirring, until the sauce coats the steak.
5. Crush the remaining raw ramen noodles and add them to the wok along with the peanuts. Toss with the steak and cook for another minute. Return the veggies to the wok and add the cooked ramen noodles. Add the remaining stir-fry sauce and toss everything together. Cook for 2 to 3 minutes, or until the sauce has thickened slightly and coats the noodles. Remove the wok from the heat and stir in the cilantro.
6. Divide the stir-fry among four bowls. Garnish with the scallions. Add a soft-boiled egg to each bowl, if desired.

NOTE

I like Lotus Food Organic Rice Ramen Noodles. They come without seasoning packets and are much healthier than the noodles we all loved as kids. That said, the noodles that come with seasoning packets work great, too; just discard the packets. You will need three packages of noodles to get the 10 ounces called for in this recipe.

Sunday Meatballs

Serves: 4 to 6

My brother Creighton is the most meat-loving human I know. Without a doubt, one of his favorite meals on earth is our nonnie’s meat loaf. I kid you not, he talks about this meat loaf ALL THE TIME. Fortunately, I know exactly why it’s so dang good. When Nonnie first told me, I was like, “Wait, what?” She takes two pieces of white bread (it has to be white bread), runs the slices under water, wrings the water out, and mixes the damp bread into her meat. At first this sounded so bizarre to me, but thinking about later, it all started to make sense. Moist bread = moist meat loaf = success! I applied this idea to my meatball recipe (swapping the water for milk) and in turn created the yummiest meatballs ever. Thank you to Creighton and Nonnie for helping me create some of the best meatballs ever!

Extra-virgin olive oil

2 slices white bread

½ cup whole milk or water, as needed

1 pound ground beef (see Note)

1 large egg

¼ cup red wine

1 (28-ounce) can whole peeled San Marzano tomatoes (I like DeLallo), crushed with your hands

¼ cup oil-packed sun-dried tomatoes, drained and chopped

½ sweet onion, finely chopped

2 garlic cloves, minced or grated

4 pickled jalapeño slices (optional)

2 teaspoons dried basil

2 teaspoons dried parsley

1 teaspoon dried oregano, plus more for serving (optional)

½ teaspoon dried thyme

½ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

8 ounces mozzarella cheese, sliced

½ cup cubed provolone cheese

Cooked pasta, for serving

Fresh basil and/or oregano, chopped, for serving

1. Preheat the oven to 450°F. Grease a 9 x 13-inch baking dish with olive oil.
2. Place the bread in a small bowl. Pour over enough milk to moisten the bread and let it soak for 5 to 10 minutes. Gently squeeze out the excess milk, then crumble the dampened bread into a medium bowl.
3. Add the ground beef and egg and mix well with your hands. Grease your hands with a bit of olive oil and roll the meat mixture into ten to twelve 2-tablespoon-size balls. Place the meatballs in the prepared baking dish and bake for about 15 minutes, until the meatballs are crisp on the outside but not yet cooked through on the inside.
4. Meanwhile, in a medium bowl, combine the wine, crushed tomatoes, sun-dried tomatoes, onion, garlic, jalapeño (if using), dried basil, parsley, oregano, thyme, red pepper flakes, and a pinch each of salt and black pepper.
5. Pour the sauce over the meatballs. Cover the pan with aluminum foil and bake for about 25 minutes more, until the meatballs are cooked through. Remove the foil and sprinkle evenly with the cheeses. Return to the oven, uncovered, and bake until the cheeses are melted and golden, about 10 minutes. Serve over your favorite fresh pasta, topped with fresh basil and/or oregano!

NOTE

Sometimes I use spicy Italian sausage instead of ground beef. My family loves the added flavor. You could use chicken sausage, too!

Spicy Italian Sausage and Arugula Pizza

Serves: 2 to 3

I make pizza once a week, and no two pizzas are ever the same. I have made some crazy combos, but this pizza is one you can never go wrong with. My dad made a ton of pizzas when we were growing up, and while I loved them at the time, his cardboardlike store-bought pizza crust has nothing on my easy homemade dough. That may sound harsh, but Dad agrees that nothing beats a fresh crust.

Extra-virgin olive oil

½ pound spicy Italian sausage, casings removed

All-purpose flour, for dusting

½ pound pizza dough, store-bought or homemade (recipe follows), at room temperature

½ cup marinara sauce

1 cup coarsely torn fresh basil, plus more for serving

1 roasted red pepper, sliced

½ cup oil-packed sun-dried tomatoes, drained and chopped

1 pound buffalo mozzarella or smoked mozzarella, torn into pieces

2 handfuls of fresh arugula

½ cup shaved Parmesan cheese

Truffle oil, for drizzling (optional)

Crushed red pepper flakes

1. Preheat the oven to 450°F. Grease a baking sheet with olive oil.
2. In a large skillet, cook the sausage over medium heat, until browned, about 8 minutes. Remove the skillet from the heat.
3. On a lightly floured surface, roll out the dough until it reaches ¼-inch thickness. Transfer to the prepared baking sheet. Spread the marinara sauce over the dough, leaving a 1-inch border, then sprinkle with the basil. Add the sausage, roasted red pepper, and sun-dried tomatoes. Layer the mozzarella on top. Bake for 10 to 15 minutes, or until the cheese is melted and gooey.
4. Sprinkle the pizza with more basil, the arugula, and the Parmesan. Drizzle lightly with truffle oil, if desired, then add a pinch or two of red pepper flakes. Slice and serve.

PIZZA DOUGH

Makes: ½ pound

½ cup warm water

1½ teaspoons instant yeast

1 teaspoon honey

1 cup bread flour, plus more for kneading

¼ teaspoon kosher salt

1 tablespoon extra-virgin olive oil

1. In a stand mixer fitted with the dough hook attachment, combine the water, yeast, and honey. Add the flour and salt. Knead with the dough hook for 3 minutes, or until smooth, adding flour as needed until the dough pulls away from the sides of the bowl.
2. Rub a large bowl with olive oil, and transfer the dough to the bowl. Turn to coat dough.
3. Cover the bowl with plastic wrap and let rise in a warm spot for 1 to 2 hours, or until doubled in size. Punch it down, cover it again, and place the bowl in the fridge overnight or up to 3 days, or in the freezer for up to 3 months.
4. Remove the dough from the fridge 3 to 4 hours before baking or from the freezer the night before.