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INGREDIENTS
  • 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
  • 6 garlic cloves crushed
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup olive oil
  • 1 lemon juice of (medium to large)
  • 1 tablespoon oregano dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • parsley for sprinkling at the end (completely optional)

INSTRUCTIONS 
  • Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
  • Pour the potato wedges into the dish/tray in an even layer.
  • Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
  • Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
  • Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
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INGREDIENTS
  • 1 tablespoon olive oil
  • 2 pounds beef sirloin steak sliced into thin strips
  • 1/4 cup all-purpose flour
  • 1 pound egg noodles
  • 1 medium white onion sliced
  • 8 ounces sliced mushrooms
  • 1/4 cup salted butter
  • 3 cups beef broth
  • 2 tablespoons worcestershire sauce
  • 1 cup sour cream
  • 1 tablespoon dijon mustard
  • salt and pepper to taste

INSTRUCTIONS
  • Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
  • Cook egg noodles according to package directions. Drain well.
  • Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
  • Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
  • Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
  • Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

NOTES
Beef stroganoff can be served over egg noodles, mashed potatoes, or rice. 
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INGREDIENTS
  • 4 boneless skinless chicken breasts
  • 1 lemon juiced (1/4 cup)
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoons lemon pepper
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon salt​

INSTRUCTIONS
  • Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
  • Lay chicken breasts out into baking dish. Drizzle with lemon juice and rub with olive oil.
  • In a small bowl, whisk together lemon pepper, basil, oregano, and salt. Season chicken with mixture, coating all sides.
  • Bake in the preheated oven for 30 minutes, until chicken reaches an internal temperature of 165 degrees F.
  • Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).
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Ingredients:
  • 1 large head of cabbage (about 3 lbs.) – or use 2 smaller heads
  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 large mushrooms, finely diced - 1 1/2 cups (optional)
  • 1 pound ground sirloin
  • 3/4 cup uncooked long grain rice (brown or white)
  • 1/4 cup chopped parsley
  • 1 cup Pomi strained tomatoes or canned tomato puree
  • 1 1/2 teaspoons salt
  • pepper to taste
  • 3/4 cup liquid (beef stock, cabbage water, or combine with some leftover tomato for 3/4 cup)
Instructions:
  1. Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
  2. While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
  3. Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
  4. Preheat oven to 350° F.
  5. To cooled onion mixture, add meat, rice, parsley, tomato, salt & pepper. Combine well.
  6. Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips)
  7. Remove from oven and let rest 30 minutes or better still, refrigerate overnight. (They freeze well.)
    ​
How to Serve: The next day they are really good when browned in a little oil or butter and served with a side of sour cream. Click here..
​
To Cook on Stove Top - Use a heavy Dutch oven or your heaviest pan. If you have leftover cabbage leaves, place them on the bottom of the pan first to prevent burning. Use the same recipe, cover the pan and bring to a boil. Then reduce heat and simmer for about an hour. It takes less time because you bring it to a boil much faster on the stove top. Uncover occasionally to make sure they are cooking and to see if more liquid is needed.

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INGREDIENTS
  • 2 cloves garlic, grated
  • 2" piece ginger, peeled and grated
  • 2 tbsp. brown sugar
  • 1/4 c. soy sauce
  • Juice of 1 lime
  • Kosher salt
  • Freshly ground black pepper
  • Canola oil, for searing
  • 1 lb. flank steak, cut into ½-inch slices
  • 1 head broccoli florets
  • 4 c. cooked brown rice
  • 4 green onions, thinly sliced
  • White and black sesame seeds, for garnish

DIRECTIONS
  • In a small jar, combine garlic, ginger, sugar, soy sauce, and lime juice, then season with pepper and shake well.
  • Over high heat, coat a medium skillet with canola oil. When the oil is nearly smoking, add the steak and cook, turning frequently, until cooked through, about 3 minutes per side.
  • Transfer steak to a cutting board, season with salt and pepper, and let rest.
  • Reduce heat to medium, then add sauce to skillet and deglaze pan, then add broccoli. Season generously with salt and pepper, and let simmer for a few minutes.
  • Meanwhile, divide rice between bowls, then add steak.
  • When the broccoli is cooked through, add it next to the steak and drizzle the sauce over both the steak and broccoli.
  • Garnish with green onions and sesame seeds.
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Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Directions 
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

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