Lunch Archives - Page 5 of 11

Here’s what was on the menu for Thanksgiving 2021! Enjoy!

Maple Butter Turkey & Gravy
This turkey not only gives you the melt-in-your-mouth delicious meat to pair with all your favorite sides, but spatchcocking means it cooks up in 90 minutes (and I would argue with more evenly cooked results!) so you get your oven back!

Creamed Spinach & Leeks
Sweet and savory leeks and plenty of vibrant spinach bathed in the most luxuriously creamy sauce scented with cognac, baked to rich casserole perfection, and topped with crisp, salty fried shallots! The very best part is everything can be made a day (or even two) ahead, so it’s the perfect, easy addition to your confidence-boosting Thanksgiving feast!

Stuffed Acorn Squash
A star side that can play the main if you have vegetarians at your Thanksgiving table – creamy mozzarella cheese, pine nuts, and tender fried eggplant hunks are tossed together in a gorgeous tomato sauce, then tucked into golden roasted acorn squash boats and baked to melting perfection.

Dulce De Leche Pecan Pie
A classic that’s been upgraded: Buttery, tender crust with a crisp, crackling, sugar-coated top, dripping in pecans and a pudding-like dulce de leche filling. It’s as delicious as it sounds!

My Mama’s Pumpkin Pie
The most iconic of fall desserts, Pumpkin Pie — Oz family style. A richly-spiced fresh pumpkin filling (Cardamom! Cinnamon! All spice! Ginger! Oh my!) with the butteriest of easy sugar cookie-style crusts, which you are quickly going to decide is the only way to eat pumpkin pie.

Steak alla Fiorentina(ish)

How to make restaurant-quality steak at home in 4 easy steps!

We’re going to salt, sear, baste, and roast our way to steak perfection. Honestly, I don’t know what we’re celebrating, but make it something great because we’ve got a 3 inch T Bone steak basted with garlic and rosemary butter, finished in the oven to a beautiful medium rare, sliced and served alongside a bed of peppery watercress…

Trust me: You wont have to call anyone to dinner.

See this recipe come to life on IG:
Part 1
Part 2

Veggie & Lentil Ragu

This vegetarian ragu marries the umami of mushrooms and earthy sweetness of beets and carrots to create a tantalizingly rich bowl of pasta goodness. I love adding in protein-packed black caviar lentils (!!!) because they hold their form throughout the cooking process with a delightfully tender chew, but green lentils work well too.

The result is the same gorgeous deep red color and intensely pleasurable and filling bite you want from ragu while keeping it meat-free and a bit lighter. I’m using giant shells called conchiglie, but feel free to use any sturdy shaped pasta you like — or roasted spaghetti squash!

See this recipe come to life on IG:
Part 1
Part 2

Garlic Chile Soy Noodle Salad

Behold! The endless temptation that is rice noodles soaking up a garlic & chile soy dressing, piled with crisp, crunchy cucumbers, carrot ribbons, fresh mint, and a scattering of spicy candied peanuts.

This is comfort food that still manages to feel refreshing, and is so easy to make — treat yourself to this Vietnamese-inspired, exquisitely satisfying bowl asap!

See this recipe come to life on IG:
Part 1
Part 2

Agrodolce Roasted Squash With Walnut Pesto

I have not been able to stop thinking about this dish since eating Missy Robbins’s version at her restaurant Lilia Ristorante.

It hits every note — roasted squash that is melting in some places and crispy in others; savory, garlicky cheesy pesto; and the sweet-tangy hit of agrodolce, a wondrous alchemy that happens when you cook vinegar and honey together low and slow. Two words: flavor explosion!

Get to Lilia asap, but make this in the meantime.

See this recipe come to life on IG.
Part 1
Part 2

Braised Chicken Thighs with Fennel, Lemon & Dates

A favorite easy weeknight supper straight from the pages of my latest cookbook, #EatYourHeartOut.

I love braising for it’s fail-proof ability to keep everything ultra-juicy (tune in for my tip on nailing the perfect combo of crispy chicken skin and tender meat), and the flavors of tangy lemon, floral fennel, and a touch of gently sweet dates keep this whole dish feeling equal parts hearty and light.

The perfect transitional meal as we get back to busy fall routines — but still want to keep it delicious!

Find this and 150 other craveably clean recipes free from gluten and refined sugar in my new cookbook, Eat Your Heart Out!

See this recipe come to life on IG:
Part 1
Part 2

Grilled Shrimp & Spicy Garlic Butter

Learn how to butterfly shrimp and then dig into this delectable seafood feast glazed in a spicy white wine and garlic butter sauce — YUM!

I love to serve a pile of shrimp on its own or tossed together with spaghetti for a simple but celebratory meal, perfect to savor our fleeting final days of summer!

See this recipe come to life on IG.

Grilled Halloumi

Throwing one out for my vegetarians who love to grill!! This is a hearty, veg-forward meal featuring #halloumi, an insanely delicious cheese (usually made from goat and/or sheep’s milk and traditional to Cyprus!) that cooks to a gloriously golden, crisp on the grill or in a pan, belying its soft, warm interior with that classic squeaky chew!

And that’s only the beginning… we’ve got melting, molten grilled stone fruit, filling lentils bathed in a nicely spicy chili, mint and scallion vinaigrette. It’s enough to make any mouth smile…enjoy!!

See this recipe come to life on IG.

Mushroom & Sweet Corn Pasta

It’s my (vegetarian!) mama’s birthday this week, so I took a few of her favorite things — meaty mushrooms (morel! maitake!), cilantro, chives, and sweet summer corn and turned them into a lusciously creamy pasta perfect for summer entertaining and showing anyone just how much you love them!

@LisaOz taught me how to be adventurous and happily intuitive in the kitchen, how to feed a crowd, and most of all, how to capture the sense of fun and celebration in every meal — and hopefully this deliciously umami-boosted tribute dish helps you do all of the above!

See this recipe come to life on IG.

Grilled Squash With Cherry Salsa

It’s really happening, friends! I’m officially wearing an apron because it’s time to pit some CHERRIES — and even I have my kitchen daredevil limits lol.

We’ll use these juicy little bombs of sweetness to create an intensely flavorful fresh salsa with shallots, cilantro, Serrano chilies, and lime — the perfect topping for beautifully charred seasonal veg (we’re using up my yellow squash today!) or honestly just about anything coming off your grill this summer.

I admit I ate the leftovers by the spoonful like soup and was very happy about it!

See this recipe come to life on IG.