Monday Through Sunday, Never the Same

Ingredients

• 1 (1 pound) salmon side, bones removed with pliers
• 1 cup chicken broth
• 2 tablespoons minced fresh ginger root
• 2 tablespoons soy sauce
• 1 tablespoon dried minced onion
• 1 tablespoon mirin (Japanese sweet wine)
• 1 tablespoon sesame oil

Instructions

1. Prepare the salmon by cutting it into manageable portions.
2. In a pot, combine chicken broth, grated ginger, soy sauce, dried minced onion, mirin, and sesame oil. Bring this mixture to a rolling boil over medium-high heat, then reduce to a gentle simmer.
3. Place a steamer basket inside the pot, ensuring the salmon pieces are arranged in a single layer.
4. Cover the pot and steam the salmon for 5-7 minutes, or until it's cooked through and flakes easily.
5. Carefully remove the cooked salmon to a serving platter and keep it warm.
6. Return the broth mixture to a boil and let it simmer for 2-4 minutes to reduce into a sauce-like consistency.
7. Spoon the reduced sauce over the steamed salmon before serving.

Ingredients

• Kosher salt
• 1 pound penne
• 1 cup grated Pecorino Romano cheese (6 ounces)
• 1/4 cup extra-virgin olive oil
• 8 ounces mushrooms, such as cremini, button or shiitake, sliced
• 2 cloves garlic, peeled and left whole
• Freshly ground pepper
• 1/2 cup medium green olives (about 18), pitted and halved
• 1/4 cup tomato paste
• 2 tablespoons capers, drained and rinsed
• 1/2 teaspoon crushed red pepper flakes
• One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
• 1/2 cup low-sodium chicken broth
• 1/2 cup chopped fresh basil

Instructions

1. Boil a large pot of generously salted water and cook the penne until al dente, reserving about a cup of the pasta water before draining.
2. While the pasta cooks, heat olive oil in a skillet over medium-high heat. Add sliced mushrooms and whole garlic cloves, cooking until the mushrooms begin to brown.
3. Stir in the halved olives, tomato paste, capers, and red pepper flakes. Add the drained tuna, breaking it into bite-sized pieces with a spoon.
4. Pour in the chicken broth and bring the mixture to a simmer. Remove and discard the whole garlic cloves.
5. Combine the drained pasta with half of the grated Pecorino Romano in a large bowl. Add the tuna mixture and toss everything together, using the reserved pasta water to create a light sauce.
6. Finish by stirring in the remaining cheese and chopped fresh basil, seasoning with freshly ground pepper to taste.

Ingredients

• 0.5 cup unsalted butter
• 2 tablespoons olive oil
• 4 cups sliced onions
• 5 cups beef broth
• 2 tablespoons dry sherry
• 1 teaspoon dried thyme
• 1 pinch salt and pepper to taste
• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• 0.25 cup grated Parmesan cheese

Instructions

1. In a large pot, melt butter with olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and translucent, about 10-15 minutes, being careful not to brown them.
2. Pour in the beef broth and dry sherry, then stir in the dried thyme. Season with salt and pepper to your liking. Bring to a simmer and let it cook for about 30 minutes to allow the flavors to meld.
3. While the soup simmers, preheat your oven's broiler.
4. Ladle the hot soup into oven-safe bowls. Place one slice of French bread on top of each serving, breaking it if necessary to fit.
5. Layer each bread slice with provolone cheese, the diced Swiss cheese, and grated Parmesan cheese.
6. Carefully place the filled bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch closely to prevent burning.
7. Serve the French onion soup immediately while hot and enjoy the cheesy, savory goodness.

Ingredients

• 1 pound lean ground beef
• 5 cloves garlic, crushed
• 1 tablespoon freshly grated ginger
• 2 teaspoons toasted sesame oil
• 0.5 cup reduced-sodium soy sauce
• 0.33333334326744 cup light brown sugar
• 0.25 teaspoon crushed red pepper
• 6 green onions, chopped, divided
• 4 cups hot cooked brown rice
• 1 tablespoon toasted sesame seeds

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, until no pink remains. Drain off any excess fat.
2. Add the crushed garlic, grated ginger, and toasted sesame oil to the skillet with the beef. Sauté for about 2 minutes until fragrant.
3. Pour in the soy sauce, brown sugar, and crushed red pepper. Stir everything together and let it simmer for approximately 7 minutes, allowing the beef to absorb the delicious sauce.
4. Stir in half of the chopped green onions.
5. Serve the seasoned beef mixture over hot cooked brown rice. Garnish with the remaining green onions and toasted sesame seeds.

Ingredients

• 3 tablespoons olive oil
• 2 pounds chicken legs and thighs, skin removed
• Salt
• 3 tablespoons ancho chile powder
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 ancho chile, coarsely chopped
• 2 New Mexican chiles, coarsely chopped
• 4 cups chicken stock
• 6 sprigs cilantro, plus more chopped, for garnish
• 12 flour tortillas, warmed
• Salsa Verde, recipe follows
• 2 tablespoons olive oil
• 1 medium red onion, coarsely chopped
• 1 jalapeno, coarsely diced
• 8 tomatillos, husked and coarsely chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons honey
• 1/4 cup chopped cilantro leaves
• Salt and freshly ground pepper

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the chicken pieces generously with salt and ancho chile powder.
3. Sear the seasoned chicken in the hot oil until golden brown on all sides. Remove the chicken from the pot and set aside.
4. Add the thinly sliced yellow onion to the same pot and cook until it begins to soften and turn lightly golden. Stir in the thinly sliced garlic and cook for another minute until fragrant.
5. Return the seared chicken to the Dutch oven. Add the chopped ancho and New Mexican chiles, chicken stock, and cilantro sprigs. Bring the mixture to a boil.
6. Cover the Dutch oven and transfer it to the preheated oven. Roast for approximately 40 minutes, or until the chicken is so tender that it easily pulls away from the bone.
7. While the chicken is roasting, prepare the Salsa Verde: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the coarsely chopped red onion and diced jalapeno, and sauté until softened.
8. Add the husked and chopped tomatillos to the skillet and cook for 10-15 minutes, until they are soft and have released their juices.
9. Transfer the tomatillo mixture to a blender. Add the fresh lime juice, honey, and chopped cilantro. Blend until smooth.
10. Season the salsa verde with salt and freshly ground black pepper to taste.
11. Once the chicken is cooked, carefully remove it from the Dutch oven and let it cool slightly on a plate.
12. Strain the cooking liquid from the Dutch oven into a separate bowl. Discard the solids.
13. When the chicken is cool enough to handle, remove the bones and shred or cut the meat into bite-sized pieces.
14. Pour the reserved cooking liquid into a medium saucepan and bring it to a simmer over medium heat. Add the shredded chicken and stir to combine. Turn off the heat and let the chicken warm through in the liquid.
15. Warm the flour tortillas according to package directions.
16. Fill each warm tortilla with a generous portion of the warmed shredded chicken. Top with the prepared Salsa Verde and a sprinkle of fresh chopped cilantro for garnish.

Ingredients

• 1 teaspoon olive oil
• 2 cups sliced mushrooms
• 2 tablespoons olive oil
• 6 (3/4 inch thick) pork loin chops
• 1 cup chopped onion
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced Italian tomatoes, undrained
• 1 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 cup water
• 6 large green bell pepper slices

Instructions

1. Sauté sliced mushrooms in olive oil until tender, then set aside.
2. Brown pork loin chops in olive oil in a skillet, then remove from the pan.
3. Sauté chopped onion and crushed garlic in the same skillet until softened.
4. Stir in diced Italian tomatoes, basil, oregano, salt, and pepper to create a sauce base.
5. Return the pork chops to the skillet, add water if needed, and simmer until the pork is cooked through and tender.
6. Top each pork chop with a bell pepper slice, add the reserved mushrooms, and simmer until the peppers are tender.
7. Serve hot and enjoy.

Ingredients

• 2 tablespoons olive oil
• 2 leeks (white parts only), thinly sliced (about 1 cup)
• 2 carrots, peeled and thinly sliced (about 1 cup)
• 2 zucchini, trimmed and thinly sliced (about 2 cups)
• 1 cup bite-size pieces green beans
• 1 cup canned garbanzo beans, rinsed and drained
• 6 cups low-sodium chicken broth
• 4 to 6 (6-ounce) snapper fillets
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups fresh flat-leaf parsley
• 1/4 cup fresh oregano leaves
• 1 garlic clove
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large pot, heat olive oil over medium-low heat. Add sliced leeks, carrots, zucchini, and green beans, then sauté until tender, about 10 minutes.
2. Stir in the garbanzo beans and chicken broth, bringing the mixture to a gentle simmer for about 5 minutes to warm through.
3. Season the snapper fillets with salt and pepper, then carefully place them into the simmering soup. Cook until the fish is opaque and flakes easily, approximately 7 minutes.
4. While the fish cooks, prepare the herb sauce by combining parsley, oregano, garlic, and red wine vinegar in a food processor. Process until a coarse paste forms.
5. With the food processor running, slowly drizzle in the extra-virgin olive oil until the sauce emulsifies. Season the herb sauce with salt and pepper to taste.
6. Ladle the finished minestrone into bowls and top each serving with a generous spoonful of the fresh herb sauce. Serve immediately.