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Salmon Limone

Salmon Limone

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Yield: 2

Tender, butter-toasted Israeli couscous, with juicy tomato, sautéed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch.
Prep: 5 Cook: 30

  • 2scallions
  • 1chicken stock concentrate
  • 1zucchini
  • 1tomato
  • 2½oz Israeli couscous
  • 10oz salmon
  • 1TBS Italian seasoning
  • 1½TBS lemon crema (see below)
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and quarter zucchini lengthwise, cut crosswise into ¼-inch-thick pieces.

Cook couscous:

Melt 1 TBS butter in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.

Add ¾ cup water, stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6- to 8-minutes.

Drain any excess liquid if necessary. Keep covered until ready to serve.

Cook zucchini:

While couscous cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.

Turn off heat, transfer to a plate. Wipe out pan.

Cook fish:

Pat salmon dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper.

Heat a large drizzle of oil in pan used for zucchini over medium-high heat. Add salmon, skin sides down, and cook until skin is crispy, 5- to 7-minutes.

Flip and cook until fish is opaque and cooked through, 1- to 2-minutes more. Remove from pan and set aside.

Finish prep & make crema:

While salmon cooks, zest, and quarter lemon. Dice tomato.

In a small bowl, combine crema, ¼ tsp lemon zest, salt, and pepper.

Finish & serve:

Fluff couscous with a fork, stir in zucchini, tomato, scallion greens, remaining lemon zest, and a squeeze of lemon juice. Season with salt and pepper.

Divide couscous between bowls or plates, top with salmon. Drizzle everything with zesty crema. Serve with remaining lemon wedges on the side.

Lemon or Lime Crema

  • 4TBS sour cream
  • 1lime, zested
  • water
  • salt

Make crema:

In a separate small bowl, combine sour cream, remaining zest, and a squeeze of juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Brisket IP

Brisket IP

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Yield: 2 to 6

Adapted from Martha Stewart

Pressure cooking this low-and-slow cut of beef, accompanied by stewing vegetables, turns out a quick-braised brisket meal.

Note: Recipe based on a 4 lb brisket. Adjust other quantities for smaller size.

  • 1TBS vegetable oil
  • 2-4lb beef brisket, fat cap trimmed to ¼-inch thickness, cut into 3 or 4 pieces
  • Kosher salt and freshly ground black pepper
  • 1-2yellow onions, thinly sliced (4 cups)
  • 2cups beef broth
  • 1cup red wine
  • 2TBS tomato paste (optional)
  • 1packet slow cooker pot roast seasoning
  • 3stalks celery, cut into 1-inch lengths
  • 1½lb carrots, peeled and cut into 2-inch lengths (halved lengthwise if thick)
  • 1½lb Yukon Gold potatoes, peeled and cut into 1½-inch pieces
  • chopped parsley leaves, for serving


Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Generously season brisket with salt and pepper. Working in batches, add brisket to pot; cook, flipping occasionally, until golden brown all over, 8 to 10 minutes. Transfer to a plate.

Add onions to pot and season with salt and pepper; cook, stirring occasionally, until translucent, 3 to 4 minutes.

In a bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour into IP. Return brisket to IP.

Seal Instant Pot and set to MANUAL HIGH pressure for 60-90 minutes depending on size.

Once time is complete, turn off machine and manually release pressure; carefully remove lid. Very carefully lift the brisket from liquid and transfer to a cutting board. Tent with foil to keep warm.

Add carrots, celery and potatoes to pot. Secure lid, readjust pressure valve, and cook on MANUAL HIGH pressure for 5 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid (do not let vegetables sit on the warming setting). Using a slotted spoon, transfer vegetables to a platter.

Set machine to SAUTÉ HIGH setting and bring liquid to a simmer. Cook until reduced by half, 10 to 15 minutes. Thinly slice brisket against the grain and transfer to platter, sprinkle with parsley, and serve.

Use remaining liquid to make gravy.

Pork Chops with Mustard-Garlic Sauce

Pork Chops with Mustard-Garlic Sauce

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with Potatoes, and Broccoli

Yield: 4

ATK

Roasting the vegetables while cooking the pork means this dinner comes together in less than an hour. Roasting unpeeled garlic cloves with potatoes and broccoli rendered them sweet and creamy. The roasted garlic added depth and body to a creamy mustard pan sauce.

  • 1½lb small red potatoes, unpeeled, halved
  • 6TBS extra-virgin olive oil, divided
  • 10garlic cloves, unpeeled
  • 2tsp table salt, divided
  • 1½tsp pepper, divided
  • 1lb broccoli florets, cut into 2-inch pieces
  • 48- to 10-oz bone-in pork rib chops, ¾ to 1 inch thick, trimmed
  • ½cup chicken broth
  • ⅓cup heavy cream
  • 2TBS grainy mustard
  • 2tsp lemon juice

Prep and roast vegetables:

Adjust oven rack to lowest position and heat oven to 475°F.

Toss potatoes, 3 TBS oil, garlic, ½ tsp salt, and ½ tsp pepper together on rimmed baking sheet. Arrange potatoes cut side down and roast for 10 minutes.

Toss broccoli with 2 TBS oil and ½ tsp salt and scatter over and around potatoes. Roast until vegetables are tender and browned, about 20 minutes. Squeeze garlic from the skin and chop fine.

Pork:

Meanwhile, pat pork dry with paper towels and sprinkle with remaining 1 tsp salt and 1 tsp pepper.

Heat the remaining 1 TBS oil in 12-inch nonstick skillet over medium-high heat until just smoking.

Add pork and cook until browned and registers at 140°F, about 6 minutes per side. Transfer pork to platter.

Sauce:

Add broth and cream to the now-empty skillet and cook over medium-high heat until slightly thickened, about 3 minutes. Stir mustard, lemon juice, garlic, and any accumulated pork juices into sauce.

Serve:

Divide pork chops between plates. Add potatoes and broccoli beside pork. Drizzle sauce over pork.

Roast Salmon

Roast Salmon

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with Roast Potatoes and Brussels Sprouts

Yield: 2

S. Nowell

Roast salmon served with roasted garlic potatoes and Brussels sprouts with candied bacon.
Prep: 10 Cook: 30

  • 1lb salmon
  • 12oz potatoes
  • 8oz Brussels Sprouts
  • 4oz bacon
  • 1TBS brown sugar
  • garlic powder
  • salt & pepper
  • cooking oil

Prep: Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise.

Cut potatoes into ½-inch pieces.

Remove skin from salmon and cut into 3 to 4 pieces.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Roast salmon and potatoes: 

Toss potatoes on one side of a half sheet pan with a drizzle of oil, sprinkle of garlic powder, salt, and pepper. Roast on top rack for 10 minutes.

Remove potatoes from oven and carefully add salmon to empty side with a drizzle of oil, salt, and pepper. Roast on top rack until salmon is browned, tender, and cooked to desired doneness, 15-20 minutes.

Tip:

If the salmon is done before the potatoes, remove the salmon to a plate and put potatoes back in oven.

Serve:

Divide the potatoes, Brussels sprouts and salmon between plates. Serve.

Chicken, Sauteed Breast

Chicken, Sauteed Breast

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with mushroom raisin sauce, couscous and green beans.

Yield: 4

Jean-Pierre

Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans.

  • 4large chicken breasts, 6 – 8 oz each

For the sauce:

  • 2TBS butter
  • 8oz portobello mushrooms, sliced
  • chanterelle mushrooms, as desired
  • ¼cup shallots, finely chopped
  • 2TBS garlic olive oil
  • 1tsp sage, dried or fresh
  • 1TBS black mission fig vinegar
  • ½cup ruby port wine
  • 1cup beef or chicken stock
  • ¼cup rum raisins
  • ¼cup cream
  • cornstarch, as needed for thickening
  • pinch of nutmeg

For the green beans:

  • 1lb green beans already cooked
  • 2TBS butter
  • ¼cup shallots, finely chopped
  • ¼cup sundried tomatoes, minced very fine
  • 1TBS garlic, minced
  • 2TBS toasted almonds, chopped
  • 2TBS butter
  • 1TBS parsley chopped
  • salt and pepper, to taste

For the couscous:

  • 1cup pearl couscous
  • 1clove garlic, minced
  • 1tsp (heaping) better than bouillon, chicken

Preheat the oven to 375°F.

Make the sauce:

In a reduction pan, add 2 TBS butter and when hot add the shallots and cook them until light golden-brown.

Add the mushrooms, season them with salt (this will help extract the water)

When the mushrooms are fairly dry, add the garlic and sage.

When the garlic is fragrant add the balsamic vinegar, port wine and stock and raisins.

Adjust seasoning with salt and pepper as needed.

Cook for 5 to 7 minutes and add cornstarch as needed.

Cook the chicken:

In a frying pan, add olive oil and when hot, 365ºF add the seasoned chicken breast.

Sear on one side and when golden-brown, flip on other side and put in the 375°F oven for 5 to 10 minutes and the breasts reach 160°F in the center. Remove from oven and rest for 5 to 10 minutes.

Prepare the couscous:

In a small saucepan, melt a TBS of butter over medium heat. Add the garlic and saute until you can smell it. Add the couscous, 1 cup water and 1 heaping tsp of chicken stock concentrate. Mix, bring to a boil. Reduce heat to simmer, cover and cook for 8 to 10 minutes. Remove from heat and rest while chicken finishes.

Prepare the green beans:

In a sauté pan, heat the butter until hot, add the shallots and cook for a minute, add the sun-dried tomatoes.

Add the green beans and garlic.

Add more butter and adjust seasoning with salt and pepper and chopped parsley and chopped toasted almonds if you have it!

Finish & serve:

Slice the chicken on an angle. Place some sauce on one side of the plate, place the sliced chicken on top. Plate beans and couscous to the side of the chicken.

Fajita-Spiced Chicken/Pork/Steak

Fajita-Spiced Chicken/Pork/Steak

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with Rice, Black Beans & Cilantro-Lime Crema

Yield: 2

Your choice of chicken, pork or steak coated in a blend of fajita-style spices, seared in a hot pan, and topped with a bright, tangy cilantro-lime crema atop a bed of fluffy, garlicky tomato rice with hearty black beans.
Prep: 5 Cook: 35

  • 1tomato
  • ½cup white rice
  • ¼oz cilantro
  • 10oz protein (pork cutlet, chicken breast or steak)
  • 1clove garlic
  • 8oz black beans
  • 1oz chicken stock concentrate
  • 1TBS fajita spice blend
  • 1lime
  • 1½TBS sour cream
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Dice tomato into ¼-inch pieces. Peel and mince or grate garlic. Drain beans.

Cook rice & beans:

In a medium pot, combine rice, tomato, garlic, beans, stock concentrate, ¾ cup water, 1 tsp Fajita Spice Blend (you’ll use more later), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-22 minutes.

Keep covered off heat until ready to serve.

Finish prep & make crema:

While rice cooks, roughly chop cilantro. Quarter lime.

In a small bowl, combine sour cream, cilantro, and juice from one lime wedge. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Cook protein:

Pat protein dry with paper towels. (Optional: tenderize protein with jacquard.) Season all over with 1 tsp Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat.

Add protein and cook until browned and cooked through:

chicken (160°F) 3- to 5-minutes per side, depending on thickness.

pork  (140°F) 3- to 6-minutes per side, depending on thickness.

steak to desired doneness, 3- to 7-minutes per side, depending on thickness.

Tip: If protein starts to brown too quickly, lower the heat and cover pan.

Transfer to a cutting board to rest.

Finish rice & beans:

Fluff rice and beans with a fork and stir in 1 TBS butter.

Finish & serve:

Divide rice and beans and protein between plates in separate sections. Pour the resting juices over protein and drizzle with crema. Serve with any remaining lime wedges on the side.

Slice chicken, pork or steak against the grain.

Fajita Spice Blend

Makes 1 TBS

2          tsp paprika
1/2       tsp onion powder
1/2       tsp garlic powder
1/2       tsp chili powder
1/2       tsp cumin
1/2       tsp oregano

Bavette Steak with Tangy Fig Sauce

Bavette Steak with Tangy Fig Sauce

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with Almond Green Beans & Roasted Potatoes

Yield: 2

Fig jam combined with tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock covers a delicious seared flank steak. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz potatoes
  • ½oz sliced almonds
  • 1oz fig jam
  • 1shallot
  • 6oz green beans
  • 10oz bavette (flank) steak
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously with salt and pepper.

Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

Chicken Sausage & Bean Soup

Chicken Sausage & Bean Soup

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with Kale & Carrot

Yield: 2

Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor.
Prep: 5 Cook: 20

  • 3oz carrot
  • 1lemon
  • 4oz cream sauce base
  • 4oz kale
  • 8oz cannellini beans
  • 9oz Italian chicken sausage mix
  • 1TBS cornstarch
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp cooking oil

Prep:

Wash and dry produce.

Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale, chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

Cook sausage & veggies:

Heat a drizzle of oil in a large pot over medium heat. Add sausage, using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.

Break up meat into pieces, then add carrot, kale, and ½ tsp salt. Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3- to 4-minutes.

Cook soup:

Meanwhile, in a small bowl, combine cornstarch with 1 TBS water until mixture is smooth and no lumps remain.

Tip: Mix with your finger to ensure there are no lumps!

Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3- to 5-minutes.

Tip: Check if the kale is wilting evenly and stir occasionally if necessary.

Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1- to 2-minutes.

Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.

Serve:

Divide soup between bowls. Serve with remaining lemon wedges on the side.

Prosciutto-Wrapped Swiss Chicken

Prosciutto-Wrapped Swiss Chicken

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with Creamy Rigatoni, Spinach & Toasted Panko

Yield: 2

Based on Italian saltimbocca. The chicken is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top. Served over creamy rigatoni with fresh spinach and a crunchy panko topping.
Prep: 5 Cook: 35

  • 2oz prosciutto
  • 1oz chicken stock concentrate
  • 2TBS cream cheese
  • ¼cups panko breadcrumbs
  • 10oz chicken cutlets
  • 2slices Swiss cheese
  • 6oz rigatoni pasta
  • 2TBS garlic herb butter
  • 4oz cream sauce base (recipe follows)
  • 5oz spinach
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice shallot.

Melt 1 TBS plain butter in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper, cook, stirring occasionally, until golden brown, 3- to 5-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Wrap chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Lay two slices of prosciutto beside each other on the work surface. Place a chicken cutlet along bottom of slices, tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Sear chicken:

Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2- to 3-minutes per side (it’ll finish cooking in the next step).

Tip: If your pan isn’t ovenproof, transfer chicken to a baking sheet.

Roast chicken & cook pasta:

Top chicken with Swiss cheese, transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

Turn off heat, transfer chicken to a cutting board to rest. Reserve pan.

While chicken is roasting, once water is boiling, add rigatoni to pot, cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Make sauce:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium- high heat, add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2- to 4-minutes.

Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water. Cook, stirring occasionally, until thickened, 5- to 8-minutes.

Toss pasta:

Add drained rigatoni and spinach to pan with sauce, cook, stirring, until spinach begins to wilt, 1- to 2-minutes.

Turn off heat and stir in 1 TBS plain butter until melted. Taste and season with salt and pepper.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Finish & serve:

Slice chicken crosswise.

Divide pasta between plates. Top with toasted panko and chicken. Serve.

Tip: If you prefer, serve chicken alongside the pasta instead.

Cream Sauce Base

1-1/2oz (3 Tbsp) unsalted butter

3 Tbsp unbleached all purpose flour

1-3/4 cups whole milk, heated

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

Small pinch freshly grated nutmeg

Roux:

Melt butter in a small pan, stir in flour and cook for a couple of minutes.

Sauce:

Whisk in milk, kosher salt, black pepper and pinch of nutmeg.

Tex-Mex Beef & Black Bean Rice Bowls

Tex-Mex Beef & Black Bean Rice Bowls

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with Lettuce, Tomato & Scallion Crema

Yield: 2

Hello Fresh

We love to end a day with a hearty meal that balances delicious flavors and enticing textures. This dish is everything you love about the inside of a burrito piled high into one satisfying bowl. You’ll sauté ground beef with aromatic scallions, garlic, and cumin, then serve over fluffy rice and hearty black beans topped with a salad of crisp lettuce, juicy tomato, and a dollop of scallion crema for cooling creamy contrast.
Prep: 5 Cook: 20

Note: Tasty, but needs more seasoning. Cumin, salt and pepper aren’t enough.

  • ½cup jasmine rice
  • 1clove garlic
  • 10oz ground beef
  • 8oz black beans
  • 2scallions
  • 1baby lettuce
  • 1Roma tomato
  • 1tsp cumin
  • 1½sour cream
  • salt & pepper
  • 1tsp cooking oil

Cook rice & beans:

In a small pot, combine ½ cup rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook for 10 minutes.

Drain beans.

Once rice has cooked 10 minutes, stir in drained beans, cover and cook until rice is tender, 5- to 8-minutes more.

Prep:

While rice and beans cook, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce, thinly slice half the lettuce crosswise into ribbons. Dice tomato into ¼-inch pieces, season with salt and pepper.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, scallion whites, garlic, cumin, salt, and pepper.

Cook, breaking up meat into pieces, until cooked through, 4- to 6-minutes. Taste and season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make crema:

In a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish rice & beans:

Fluff rice and beans with a fork, taste and season with salt and pepper.

Serve:

Divide rice and beans and beef mixture between shallow bowls in separate sections. Top everything with sliced lettuce, tomato, and scallion crema. Serve.