Plated Beautifully, Eaten Intentionally

Ingredients

• 0.25 cup soy sauce
• 4 teaspoons mirin (Japanese sweet wine)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 pound flank steak, sliced across the grain
• 0.25 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 pinch ground black pepper
• 8 ounces Korean sweet potato noodles (dangmyun)
• 1 egg
• 2 cups baby spinach, or more to taste
• 1 teaspoon light olive oil
• 1 large carrot, cut into matchsticks
• 0.5 onion, sliced

Instructions

1. Marinate the flank steak: Combine soy sauce, mirin, sesame oil, minced garlic, and black pepper in a bowl. Add the sliced steak, toss to coat, and let it marinate for at least 30 minutes.
2. Prepare the sauce for the noodles: In a separate large bowl, whisk together soy sauce, honey, sesame oil, and a pinch of black pepper.
3. Cook the sweet potato noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook for approximately 5 minutes, stirring occasionally, until tender. Drain thoroughly and add them to the prepared sauce bowl, tossing to coat.
4. Cook the egg: Whisk the egg in a small bowl. Heat a skillet over medium-low heat, pour in the egg, and cook until set, about 1 minute per side. Slice the cooked egg into thin strips.
5. Blanch the spinach: Bring a pot of lightly salted water to a boil. Add the baby spinach and cook for just 1 minute until bright green. Immediately drain and plunge into ice water to stop the cooking, then drain again.
6. Stir-fry the vegetables and steak: Heat light olive oil in a large skillet over medium-high heat. Sauté the julienned carrots and sliced onions until tender, about 5 minutes. Add the marinated steak and its marinade, cooking until the steak is tender, 5-8 minutes.
7. Combine all ingredients: Stir the blanched spinach into the skillet with the steak and vegetables. Add the sauced noodles and the egg strips. Cook and stir everything together for about 2 minutes until well combined and heated through.

Ingredients

• 1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought
• 4 cloves garlic, minced
• 1/2 cup stuffed green olives, chopped
• 3 tablespoons drained capers
• 1/2 cup red wine
• 2 teaspoons anchovy paste
• 4 (5-ounce) halibut fillets
• Salt and ground black pepper
• 1/4 cup chopped fresh basil leaves

Instructions

1. Combine tomato sauce, minced garlic, chopped olives, drained capers, red wine, and anchovy paste in a saucepan. Bring this mixture to a gentle simmer over medium heat for about 5 minutes, allowing the flavors to meld.
2. While the sauce simmers, season both sides of the halibut fillets generously with salt and freshly ground black pepper.
3. Carefully place the seasoned halibut fillets into the simmering sauce, ensuring they are mostly submerged.
4. Cover the saucepan and let the fish cook for 3 to 5 minutes, or until it flakes easily with a fork and is cooked through.
5. Garnish the finished dish with fresh chopped basil leaves before serving.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 3 medium yellow onions, thinly sliced
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 cloves garlic, peeled and crushed
• Kosher salt and freshly cracked black pepper
• 1/2 cup sweet Marsala wine
• 6 cups beef stock
• 1 loaf Italian bread, cut into thick slices
• 1 cup sliced whole milk mozzarella cheese
• 1 cup shredded Gruyere

Instructions

1. In a large pot over medium heat, warm the olive oil and butter. Add the sliced onions, thyme sprigs, crushed garlic, salt, and pepper. Cook, stirring often, until the onions are soft and a rich golden brown, about 45 minutes.
2. Pour in the Marsala wine to deglaze the pot, scraping up any browned bits from the bottom. Add the beef stock and bring to a simmer. Let it cook for about 35 minutes, allowing the onions to soften further and the soup to reduce slightly. Remove and discard the thyme stems, bay leaf, and garlic cloves.
3. Preheat your broiler to high. Place four oven-safe bowls on a baking sheet.
4. Arrange thick slices of Italian bread on a separate baking sheet and toast them under the broiler until they are golden and crisp, about 1-2 minutes per side.
5. Ladle the hot soup into the prepared bowls, filling each about three-quarters full. Top each bowl with a toasted bread slice. Layer on the mozzarella slices, then generously mound the Gruyere cheese over the top.
6. Carefully place the baking sheet with the soup bowls under the broiler. Broil for 1-2 minutes, or until the cheese is fully melted and beautifully browned. Serve immediately.

Ingredients

• 1 cup soy sauce
• 1 cup water
• 0.25 cup sugar
• 3 medium green onions, chopped
• 2 medium jalapeno peppers, seeded and diced
• 1 tablespoon minced garlic
• 2 teaspoons toasted sesame seeds
• 12 large hard-boiled eggs, peeled
• 3 teaspoons sesame oil

Instructions

1. In a medium bowl, whisk together soy sauce, water, sugar, chopped green onions, diced jalapeños, and minced garlic.
2. Add the peeled hard-boiled eggs to the marinade, ensuring they are fully submerged.
3. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
4. To serve, remove the eggs from the marinade. You can slice them in half or serve them whole.
5. Arrange the marinated eggs on a platter and spoon some of the flavorful marinade over them.
6. Drizzle with toasted sesame seeds and sesame oil before serving.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken, chili powder, cumin, and chopped red onion. Cook, breaking up the meat, until browned, about 5 minutes.
2. Stir in the black beans, taco sauce (or tomatoes), and corn. Heat the mixture through for 2-3 minutes, then season with salt to your preference.
3. Lightly grease a shallow baking dish with the remaining olive oil. Arrange half of the spinach tortillas to cover the bottom of the dish, cutting them as needed to fit.
4. Spread half of the chicken and bean mixture evenly over the tortillas. Sprinkle with half of the shredded cheese.
5. Layer the remaining tortillas over the cheese, followed by the rest of the chicken and bean mixture. Top with the remaining shredded cheese.
6. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the cheese is melted and bubbly and lightly browned.
7. Garnish with chopped scallions before serving.

Ingredients

• 1 tablespoon olive oil
• 2 pounds sweet Italian sausage
• 1 pound fresh mushrooms, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tablespoon minced garlic
• 2 (28 ounce) cans tomato sauce
• 2 tomatoes, diced
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can sliced black olives, drained
• 1 teaspoon dried oregano, or to taste
• 1 teaspoon dried basil, or to taste
• salt to taste
• 1 (16 ounce) package spaghetti, or as needed
• 0.25 cup grated Parmesan cheese, or to taste

Instructions

1. In a large skillet, heat olive oil over medium-high heat. Add the Italian sausage, sliced mushrooms, chopped onion, chopped green bell pepper, and minced garlic. Cook, breaking up the sausage, until it's browned and the vegetables are softened, about 20 minutes. Drain off any excess grease.
2. Stir in the tomato sauce, diced tomatoes, tomato paste, and drained black olives into the sausage mixture. Season with dried oregano, dried basil, and salt to your preference. Let this simmer gently for about 30 minutes, allowing the flavors to meld.
3. While the sauce is simmering, bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, stirring occasionally.
4. Drain the cooked spaghetti and transfer it to a serving dish. Spoon the sausage and tomato sauce over the top and finish with a sprinkle of grated Parmesan cheese.

Ingredients

• 2 teaspoons olive oil
• 0.25 cup diced onion
• 3 chicken tenders
• 1 pinch garlic salt
• cracked black pepper to taste
• 0.75 cup bok choy, chopped
• 1.3333333730698 cups water
• 1 (5.6 ounce) box couscous, (such as Near East® Toasted Pine Nut)
• 1 tablespoon olive oil
• 12 cherry tomatoes, halved
• 0.25 ounce grated Mizithra cheese

Instructions

1. In a skillet over medium-high heat, warm 2 teaspoons of olive oil. Sauté the diced onion for 3-5 minutes until it starts to soften.
2. Add the chicken tenders to the skillet. Season one side with garlic salt and black pepper. Cover and cook for 3-5 minutes until browned.
3. Flip the chicken, season the other side, and cover again. Once cooked through, transfer the chicken and onions to a cutting board and chop the chicken into bite-sized pieces.
4. Add the chopped bok choy to the same skillet. Reduce the heat to low, cover, and cook for about 1.5 minutes until the greens are just tender.
5. Meanwhile, bring the water to a boil in a separate saucepan. Remove from heat, then stir in the couscous seasoning packet and 1 tablespoon of olive oil. Add the couscous, cover, and let it stand for about 10 minutes until the water is absorbed. Fluff with a fork.
6. To serve, spoon the couscous onto plates. Top with the cooked chicken, sautéed onions, and wilted bok choy. Garnish with halved cherry tomatoes and grated Mizithra cheese.