37 Fancy Dinner Recipes for a Gourmet Experience

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Mushroom Wellington

Mushroom Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’]

Mushroom Wellington is my go-to when I want a dish that looks stunning and tastes incredible with minimal stress. Flaky, golden pastry wraps a rich, deeply savory filling of Portobello mushrooms, balsamic caramelized onions, wilted spinach, and toasted pecans. It slices beautifully and always gets a reaction at the table. I make it for Thanksgiving, Christmas, and dinner parties, and it never fails to impress. Store leftovers in the fridge for up to 2 days and reheat in the oven to keep the pastry perfectly flaky.

Ingredients

• 1 sheet vegan puff pastry
• 3 tablespoons olive oil (split)
• 3 red onions (diced)
• 1 teaspoon balsamic vinegar
• Salt and pepper (to taste)
• 10½ ounces baby spinach
• 4 large Portobello mushrooms (trimmed and cleaned)
• 1 cup pecans (toasted and roughly chopped)
• 2 sprigs fresh rosemary (chopped)
• 4 sprigs fresh thyme (chopped)
• 2 tablespoons soy milk
• 2 tablespoons vegan butter

Instructions

1. Completely thaw your puff pastry but ensure it is cold and not warm

For the filling

1. Add ½ tablespoon of olive oil to a large skillet over medium low heat, then add onions and balsamic vinegar and reduce the heat to low. Season with salt and pepper and cook until the onions are golden brown, approximately 15 – 20 minutes, stirring occasionally. Remove from the pan and set aside
2. Return the pan to the heat and add baby spinach and cook until it has wilted. Remove from the pan and set aside
3. Return the pan and increase to medium high heat. Add 2½ tablespoons of olive oil and place the mushrooms flat side down and cook until they are lightly brown approximately 5 minutes, then turn them over and cook until they are golden brown, approximately 5 minutes. Remove the mushrooms from the pan and place them on paper towels until they have cooled. Place the cooked onions and spinach in the fridge.
4. Preheat your oven to 390°F/200°C
5. Line a baking sheet with parchment paper or a silicone baking mat, and place a puff pastry sheet on top. Now, spread half of the onions over the middle third of the pastry sheet, leaving ¾ inch border. Add half the spinach on top, then half the toasted pecans, then place the mushrooms on top, then add rosemary, thyme, and season with salt and pepper. Next, add the remaining onions, spinach, and toasted pecans
6. Carefully and gently roll the pastry sheet over the top of the mixture until you have a shape like a log. Use your fingertips to press and seal the edges of the log and turn it over so the seam is on the bottom
7. Score a crosshatch pattern on the top of the pastry using a pairing knife

For the vegan egg wash

1. Melt your vegan butter and then add soy milk and whisk to combine and brush it lightly over the top of your wellington
2. Place the wellington in the oven and bake until golden brown and flakey, approximately 35 minutes. Serve immediately and enjoy!

2. Braised Lamb Shanks with Winter Fruits

Braised Lamb Shanks with Winter Fruits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT190M · Total: PT220M · Yield: [‘6’, ‘6 people’]

Both cozy winter comfort food and festive celebratory feast, these rich braised lamb shanks make for a sumptuous holiday meal.

Ingredients

• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 2 teaspoons freshly ground black pepper
• 2 teaspoons fine sea salt
• 6 lamb shanks
• 2 Tablespoons extra virgin olive oil
• 3 cups chopped red onion (about 4 medium or 2 large)
• 2 medium carrots (or parsnips, peeled and sliced)
• 4 cloves garlic (peeled and smashed)
• 2 teaspoons finely chopped rosemary
• 1 cup mixed dried fruit (dates, apricots, figs, cherries or prunes)
• 3 Tablespoons pomegranate molasses
• 1 1/4 cups fruity red wine
• 2 Tablespoons finely chopped preserved lemon
• 1 pomegranate (seeded, for garnish)

Instructions

1. In a small jar or bowl, combine all the spices, salt and pepper. I like to do this in advance, take my time, and ensure each one is properly toasted, ground and measured.
2. Set a wide, heavy-bottomed Dutch/French oven (see Notes) over medium heat and get it preheating. Make sure it has a tight fitting lid. Place the lamb shanks on a large tray and drizzle the olive oil over them. Use your hands to rub the oil all over the shanks.
3. Preheat the oven to 300°F. Add half the lamb to the Dutch oven and sear over medium heat, turning often to brown lightly on all sides. About 5 minutes. Return the shanks to the tray and repeat with the remaining lamb, searing until golden. You should finish with 6 seared shanks resting on the tray.
4. Carefully tumble all the chopped onions into the Dutch oven and cook for 2-3 minutes. Add the sliced parsnip or carrots, along with the garlic cloves. Cook, stirring well, for 2 minutes, or until slightly soft.
5. Sprinkle in the premixed spices and rosemary and stir to combine. Tumble in the mixed dried fruit and drizzle the molasses over everything. Pour in the wine or stock and scrape any bits of food off the bottom of the Dutch oven. Stir everything together well.
6. Add the lamb shanks to the Dutch oven, nestling them in tightly together, meaty side down, in a single layer. Cut a piece of parchment paper to fit snugly in the pan. Tuck it in around the meat, then cover with the lid. Place in the oven.
7. Slowly braise the lamb for a total of 3 hours, checking after 2 1/2 hours and turning the shanks once. When they are done the meat will be tender and almost falling off the bone.
8. You can serve the shanks in the Dutch oven or transfer to a serving bowl. Stir half of the preserved lemon into the sauce and spoon the sauce over the shanks. Garnish with preserved lemon and pomegranate seeds and serve hot.

3. Garlic Butter Steak Bites

Juicy Garlic Butter Steak Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

This garlic butter steak bites recipe is full of flavor and is a quick dinner perfect for weeknights. Tender bites of steak are coasted in a rich garlic pan sauce and topped with fresh herbs. So delicious!

Ingredients

• 2 pounds beef sirloin steak or tri-tip (1-inch thick, cut into 1-inch pieces)
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 2 Tablespoons vegetable oil
• 3 Tablespoons garlic (minced)
• 1/3 cup beef stock
• 4 Tablespoons unsalted butter
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon fresh chives (minced)

Instructions

1. Season the steak with salt and pepper. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak bites, careful not to overfill the pan. You may need to cook in batches.
2. Cook 1 to 2 minutes until browned, flip cook 1 to 2 minutes and flip again. Cook, turning occasionally until most sides are browned and crispy and the steak is medium-rare, 1 to 2 minutes. Transfer the steak pieces to a rimmed platter. Repeat the cooking process with the remaining steak pieces.
3. Once the steak bites are browned, reduce the heat on the skillet to medium. Do not wipe out the skillet. Add garlic. Stir 30 seconds.
4. Add beef broth and scrape up the brown bits in the skillet. Add butter and Worcestershire sauce. Stir until butter is melted. Taste for salt and pepper.
5. Add steak bites back to the skillet and toss to coat with the sauce. Sprinkle with chives and serve.

4. Braised Beef with Red Wine

Braised Beef (with Red Wine) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT240M · Yield: [‘4’, ‘4 people’]

Red wine braised beef is the perfect meal to impress your friends and family. Rich in flavor and texture, the beef just falls apart after braising and simmering in the red wine all afternoon.

Ingredients

• 4 lb chuck roast
• salt and pepper (for seasoning)
• 1 tbsp olive oil
• 4 cloves garlic (smashed and peeled)
• 1 onion (peeled and quartered)
• 2 carrots (roughly chopped)
• 3 celery stalks (roughly chopped)
• 2 C beef broth
• 1½ C red wine
• 5 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• ½ tsp salt
• ¼ tsp pepper

Instructions

1. Preheat your oven to 300°F.
2. Season your roast liberally with salt and pepper.
3. Heat your Dutch oven over medium high heat. Add the oil.
4. Sear the roast until deep brown on all sides, about 2-4 minutes per side. Remove to a plate.
5. Add your garlic, onion, carrots and celery, and cook for 5-7 minutes.
6. Add the wine and broth, scraping any brown bits off the bottom of the pan.
7. Add the herbs and the bay leaves. Add salt and pepper. Return the roast to the pan, and nestle it into liquid, until the liquid comes about halfway up the roast.
8. Cover, and braise in the oven for 4 hours.
9. Carve, and serve with some of the braising liquid.

5. Filet Mignon in Cast Iron

Filet Mignon in Cast Iron is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT5M · Yield: 2

Filet Mignon in a cast iron pan with blue cheese butter is a delicious way to upgrade your steak. The cast iron pan creates a crispy crust on the filet, and the blue cheese butter adds a rich, melt-in-your-mouth flavor.

Ingredients

• 2 6oz Filet Mignons, at room Temperature
• Salt and Pepper to Taste
• 1 Tbsp Olive Oil

Instructions

1. Season the filets on both sides with salt and pepper.
2. Heat a cast iron pan over high heat until lightly smoking.
3. Add the olive oil to the pan and the filets.
4. Sear the filets on both sides for 4 minutes, or until it has achieved a nice crust.
5. Top each filet with a slice of the blue cheese butter and broil on high for 2-3 minutes or until the butter and blue cheese has melted.
6. Let the meat rest for 5 minutes before serving. (Internal temperature should be 130-135 degrees fahrenheit for medium rare, check notes for cooking times for other donenesses)
7. Serve with more melted blue cheese butter on the side and enjoy!

6. White Wine Butter Scallops

White Wine Butter Scallops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds (680 g) large sea scallops, patted dry
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 3 garlic cloves, minced
• 1/2 cup (120 ml) dry white wine
• 1/4 cup (60 ml) low-sodium chicken or seafood stock (optional)
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• Lemon wedges, for serving (optional)
• Pinch of red pepper flakes (optional)

Instructions

1. 1) Pat the scallops dry with paper towels and season lightly with salt and pepper.
2. 2) In a large skillet, heat the olive oil over medium-high heat. Arrange the scallops in a single layer without crowding and sear until the bottoms are golden and crusted, about 1.5 to 2 minutes. Flip and sear the other side for 1.5 to 2 minutes more. Transfer the scallops to a plate.
3. 3) In the same skillet, add 1 tablespoon of the butter. Reduce heat to medium and add the minced garlic; cook for about 30 seconds until fragrant.
4. 4) Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine simmer and reduce by about half, 2–3 minutes.
5. 5) Stir in the remaining 3 tablespoons butter and the stock (if using). Simmer until the sauce thickens slightly and coats the back of a spoon, about 2–3 minutes.
6. 6) Return the seared scallops to the pan and spoon the sauce over them. Heat through for 1 minute, then stir in lemon juice and season to taste with salt and pepper.
7. 7) Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.

7. Garlic and Rosemary Grilled Lamb Chops

Garlic & Rosemary Grilled Lamb Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Ingredients

• 2-2 1/2 lbs lamb loin chops
• 1 bottle beer – 12 oz (lager or ale recommended)
• 4 cloves garlic (minced)
• 1 1/2 tsp seasoning salt
• 1 tbsp fresh rosemary (rubbed and chopped)
• 1 tsp sea salt

Instructions

1. Place the lamb chops in a casserole dish.
2. Pour the beer over top of the lamb chops and sprinkle with garlic, rosemary and seasoning salt.
3. Marinate covered in the fridge for 2-3 hours. Remove from the fridge a half hour before grilling to help bring meat up to room temperature.
4. Heat grill to high heat.
5. Place the lamb chops on the grill and sprinkle with sea salt.
6. Flip and season the other side with sea salt. Baste with half of the pan juices
7. Let the lamb chops grill for 4-5 minutes then flip and baste with the remaining pan juices.
8. Grill for another 4-5 minutes.
9. Remove from grill and let rest for 5 minutes before eating. Enjoy.

8. Salmon En Croute

Salmon en croute (Salmon in pastry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘2’]

Salmon, topped with creamy mixture of mascarpone and minced kale, then wrapped in flaky puff pastry and baked till golden. Delicious Salmon en croute recipe for two!

Ingredients

• 45g/1 cup black kale/cavolo nero (very finely chopped)
• 60g/1/4 cup mascarpone or cream cheese
• 1/2 lemon (juice only)
• salt and pepper to taste
• 200g/7 oz puff pastry
• flour for dusting and rolling
• 300g/10oz salmon (skinless and boneless)
• 1 egg (beaten)

Instructions

1. Preheat the oven to 200C/400F.
2. Chop the kale (thick ribs removed) very finely and mix with softened mascarpone or cream cheese, add lemon juice, salt and pepper. The mixture should resemble a thick paste.
3. Roll out the puff pastry on a lightly floured surface into a rectangle appox 1/8″ thick. Place the salmon pieces in the middle of the pastry rectangle, salt, pepper and spread the kale mixture directly on them.
4. Brush the edge of the pastry with beaten egg, fold the sides and pinch them together securely to resemble an envelope. I used a fork to make sure all juices stay in.
5. Flip the salmon filled pastry over and place it on parchment paper lined baking sheet and brush it with the egg wash all over.
6. Optional: Make decorations out leftover pastry and place on top, brush with egg wash.
7. Make 3-4 little slits for ventilation. Cook in the preheated oven for 30 minutes until pastry is puffed up and golden.
8. Let it sit for 5 minutes before serving.

9. Pork Tenderloin with Apples and Root Vegetables

Juicy, Tender Pork Tenderloin with Apples and Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’]

This recipe for juicy pork tenderloin with apples and onions is so delicious! The pork tenderloin is first seared in a pan, and then baked with vegetables like potatoes, carrots, sweet potato, and more — all until perfectly tender. It’s all topped with a rich and flavorful apple brandy sauce made from the pan drippings. Dinner is served!

Ingredients

• 1 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 Tablespoon chili powder
• 1 1/2 teaspoon sea salt
• 1/4 cup coconut sugar (or brown sugar )
• 1.75 lb. pork tenderloin (anywhere roughly between 1.5 – 2 lbs.)
• 1 Tablespoon avocado oil, divided (or other oil with a high smoke point)
• 1/2 lb. baby potatoes, halved or quartered into 1″ pieces
• 1/2 lb. carrots, peeled and halved and cut into 1″ pieces
• 1 small sweet potato, peeled and diced into 1″ pieces
• 1 medium onion, sliced into 8 large wedges
• 2 medium apples, cored and sliced
• salt and pepper to taste
• 2 Tablespoon apple brandy (or regular brandy, whisky or bourbon )
• 1 cup unsweetened apple juice
• 1 Tablespoon butter (can sub dairy free butter)
• salt and pepper to taste

Instructions

1. Preheat oven to 400° F (205° C).
2. Mix all rub ingredients together in a small bowl and then rub onto pork tenderloin. 
3. Heat half of the oil in an oven proof skillet* or dutch oven to medium-high heat. Add pork tenderloin and sear for 2-3 minutes per side. Remove and let rest on a plate. Scrape as much of the burned sugar off the pan as you easily can and discard.
4. Add remaining oil, potatoes, carrots, sweet potato, and onion. Let vegetables caramelize, stirring every 1-2 minutes for 7-10 minutes. Do not stir too often since you want to sear the veggies.
5. Season vegetables with salt and pepper and then stir in apple slices.
6. Push vegetables and apples to outer rim and lay pork tenderloin in middle.
7. Place pan in oven and bake for 25-35 minutes until pork, vegetables and apples are cooked through. The internal temperature of the center of the pork should be 145 – 150° F (63-66° C) since it will continue cooking as it rests.
8. Remove pan from oven and place pork on a serving platter with apples, onions and vegetables around it. Cover or tent with foil to keep warm while you make the sauce.
9. Place the pan on the stovetop and turn the burner to low heat. Add the brandy and use a wooden spoon to deglaze and scrape up as much of the browned bits as you can.
10. Add apple juice, bring to a simmer, and reduce to about half a cup (5-7 minutes). Add butter and season with salt and pepper. 
11. Slice pork tenderloin and serve with vegetables and sauce. 

10. Veal Stew

Italian Veal Stew Recipe with Gremolata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT120M · Total: PT145M · Yield: [‘6’, ‘6 servings’]

A hearty, class classic Italian veal stew recipe topped with zesty fresh gremolata. Serve this rustic veal stew recipe over a bed of polenta!

Ingredients

• 3 lbs boneless Ontario grain-fed veal shoulder (trimmed and cut into 1″ cubes)
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp olive oil (divided)
• 1 medium white or yellow onion (diced)
• 3 medium carrots (peeled and diced to 1/2″ rounds)
• 3 medium celery ribs (trimmed and diced to 1/2″ pieces)
• 4 cloves garlic (minced)
• 4 tbsp all-purpose flour
• 1 cup dry white wine
• 12 Cippolini onions (peeled and left whole)
• 1 1/2 cups chicken broth
• 14.5 can stewed San Marzano whole tomatoes (strained, cut into quarters; reserving 2 tbsp of tomato sauce from can)
• 2 bay leaves
• 1 clove garlic (minced)
• 2 tsp lemon zest
• 1/4 cup fresh parsley (finely chopped)

Instructions

1. Preheat oven to 300°F.
2. Pat the veal dry using paper towels and season on all sides with salt and pepper.
3. Add 1 tbsp of olive oil to the bottom of the dutch oven pot and heat to medium-high heat. Add the veal to the pot allowing space between the pieces and brown on all sides. Work in batches transferring the browned veal to a large bowl off to the side and then add more veal to the pot. Continue this process until all the veal has been browned adding in a little olive oil as needed so the veal doesn’t stick to the bottom of the pot.
4. Once the veal is browned and in transferred to a bowl add the remaining tbsp of olive oil to the pot. Next, add the diced onions, carrots, and celery and sautee until the onions become translucent. Add in the garlic and let cook for 1 minute.
5. Bring the veal back to the pot and add the flour and mix to coat the veal. Let cook for one minute.
6. Add the white wine to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the Cippolini onions and top with chicken broth. Pour in enough so that the veal is barely covered about 1 1/2 cups.
7. Add the bay leaves and quartered tomatoes along with 2 tbsp of the tomato sauce from the can. Mix. Cover the pot with the lid and place in oven. Let cook for about 1 1/2 hours or until veal is tender.
8. Remove the Dutch oven from the oven, mix removing the bay leaves. The gravy should be thick enough to coat the back of a spoon. It should not be watery. If still thin, add the pot without the lid back to the stovetop over medium-high heat. Add 1 heaping tbsp of cornstarch to a 1/4 cup of cold water stirring in the cup until smooth and clump-free. Pour this cornstarch slurry into the stew and mix. Bring the stew to a boil and stir. After about 1 minute the gravy should be thickened. You don’t want it sludgy just thick enough to add a smooth coating to a spoon. Remove from heat.

Gremolata

1. To a small bowl add 1 clove minced garlic, the zest from 1 large lemon and a 1/4 cup chopped fresh parsley. Mix.

Serving

1. Serve the stew in over a bed of polenta or mashed potatoes and sprinkle with the fresh gremolata and salt and pepper to taste.

11. Spinach and Feta Stuffed Chicken Breasts

Easy Spinach And Feta Stuffed Chicken Breasts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

This 30-minute spinach and feta stuffed chicken makes the most delicious easy midweek meal. But it might surprise you that it can also be perfect for a special occasion such as Thanksgiving or Christmas. Stuffed with a very simple spinach, feta and sundried tomato stuffing that you don’t have to pre-cook or even chop, the chicken is moist and juicy. The light and simple butter lemon sauce is optional, but I don’t recommend skipping it. You could call this a ‘Cheat’s roast chicken dinner’!

Ingredients

• 2 cups baby spinach (washed)
• 3.5 ounces feta cheese (crumbled (about ¾ cup))
• ¼ cup sundried tomatoes ((strips or chopped for ease))
• 2 teaspoons dried oregano ((or replace with dried basil or mixed Italian herbs))
• 4 chicken breasts (skinless boneless (small to medium-sized, if very large consider cutting in half either lengthwise or widthwise))
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons olive oil (for pan frying)
• 1 cup chicken broth (or stock (good quality))
• 1 lemon (juice only)
• 2 tablespoons unsalted butter

Instructions

1. Add the baby spinach, crumbled feta, sundried tomatoes and dried oregano to a medium bowl and mix well.
2. Slice a deep pocket into the slightly thicker edge of each chicken breast (be careful not to cut all the way through).
3. Stuff each pocket with as much of the spinach and feta mixture as you can (push it all the way in). Then sprinkle each side of the chicken with the salt and pepper.
4. Heat up the olive oil on a medium high heat in a large cast iron pan or skillet with a lid. When it’s hot, put the chicken in. If you have one, cover with a splatter screen. Let the chicken cook without moving it for about 5 minutes.
5. Now use kitchen tongs to turn the chicken over and cook for about another 5 minutes without moving it. Then turn the heat down slightly, put a lid on the pan and cook for a few minutes longer until the chicken is cooked through. Use a meat thermometer to check the internal temperature in the thickest part of the meat. It should be at least 165F/75C.
6. Transfer the chicken to a dish and keep warm, leaving any juices in the pan. Then add the chicken broth/stock to the pan, scraping any sticky bits from the pan into it. Then stir in the lemon juice, butter and any resting juices from the chicken. Cook the sauce for a couple of minutes until it has reduced and thickened just slightly (it will still be quite thin – that’s fine).
7. Serve the breasts whole, cut each piece in half at an angle, or slice into three or four even slices. Serve with the sauce poured over the top (if making), and with more baby spinach, salad dressing and bread, or mashed potatoes and vegetables, if you like.

12. Lemony Brown Butter Salmon and Rosemary Potatoes with Garlic Asparagus

Sheet Pan Brown Butter Salmon with Herb Potatoes and Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Crispy roast potatoes and tender asparagus spears are tossed in a lemon zest-infused brown butter and chopped fresh rosemary, and the salmon is simply seasoned then dressed in lemon juice and brown butter. She’s buttery, bright, zesty; an easy and flavorful meal with little work, minimal ingredients, and maximum flavor.

Ingredients

• 2 sticks butter
• Peel of 1 lemon
• 1 pound baby potatoes (washed and halved)
• 1/4 cup olive oil
• 2 sprigs fresh rosemary leaves (chopped finely)
• 2 sprigs fresh thyme leaves (chopped finely)
• Kosher salt and freshly ground black pepper
• 2 pound salmon fillet (skin removed)
• 2 tsp kosher salt
• 1/2 tbsp freshly ground black pepper
• 2 tsp garlic powder
• 1 bunch asparagus (washed and ends snapped)
• 3 cloves garlic (sliced)
• Lemon wedges (for serving)
• Parmigiano Reggiano (for garnish)

Instructions

1. Preheat oven to 425 degrees F.
2. In a small light-colored saucepan, gently melt the butter over medium-low heat. Add the lemon peel. Swirl the pan and stir until the butter solids are browned. Pour the brown butter into a heat-safe bowl and set aside.
3. In a large mixing bowl, toss together the halved baby potatoes, olive oil, rosemary and thyme, 1 tsp each of salt and pepper, and 2 tablespoons of the brown butter. Place the potatoes onto your rimmed baking sheet and into the preheated oven for 20 minutes.
4. As the potatoes are cooking, season the salmon with salt, pepper, and garlic powder.
5. Toss the asparagus with 1/4 cup brown butter, a pinch of salt and pepper, and sliced garlic in the same large mixing bowl as the potatoes.
6. Once the 20 minutes are finished, pull the sheet pan out of the oven push potatoes to the sides, and place the salmon in the center of the pan. If the salmon is too big, cut it in half.
7. Add the asparagus to the pan and put back into the oven for 13-15 minutes or until the salmon is cooked to your liking.
8. Serve the salmon, potatoes, and asparagus with lemon wedges for squeezing the juice over them, thin slices of parm, and a healthy drizzle of brown butter. Add a side salad or dinner rolls for a full meal.

13. Surf and Turf

Surf and Turf Steak and Lobster Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT18M · Cook: PT12M · Total: PT30M · Yield: [‘2’, ‘2 people’]

This Surf and Turf Steak and Lobster dinner offers an unbelievably delicious meat and seafood combo, topped with some herb butter and a healthy side of grilled peppery romaine.

Ingredients

• 2 NY sirloin steaks
• 2 lobster tails
• 1 tbsp olive oil
• flaky sea salt and ground pepper
• 1 lemon, juice
• 1 tbsp butter
• 1/4 tsp sea salt
• 1/2 tsp freshly grounded pepper
• 1 tsp fresh parsley
• 1 clove garlic, (pressed )
• 1 head romaine lettuce
• 1 tbsp olive oil
• 1 pinch flaky sea salt
• generous amount of freshly grounded pepper
• lemon juice

Instructions

1. Season steaks with oil, salt and pepper. Set aside at room temperature for up to 30 minutes
2. Preheat grill on high heat. Spray cooking oil or brush grates with cooking oil.
3. Using a pair of kitchen scissors , cut the lobster lengthwise both on the belly side and top shell, but do not separate the tail.
4. Place steaks on the grill and cook on each side for about 3-5 minutes or until preferred doneness*
5. Also add lobster tails on to the grill, belly side down and cook until meat is no longer translucent and turns opaque white with red shells.
6. Grill seasoned romaine lettuce for 1-2 minutes. Remove from grill and add a splash of lemon juice
7. Allow the steak to rest for 5-10 minutes, covered.
8. Meanwhile prepare compound butter by mixing the ingredients in a small glass bowl**
9. Add a splash of lemon juice to the lobster and top with herb butter. Serve

14. Balsamic Dijon Crusted Beef Tenderloin

Balsamic Dijon Beef Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Looking for the perfect Valentine’s Day dinner? This balsamic dijon crusted beef tenderloin roast is both simple and impressive. Served with a Meyer lemon gremolata, it’s the perfect holiday dish.

Ingredients

• 2.5 pound beef tenderloin roast
• kosher salt
• freshly ground black pepper
• 3 tablespoons grainy dijon mustard
• 1 1/2 tablespoons aged balsamic vinegar
• 3/4 cup finely chopped parsley
• 2 tablespoons finely chopped basil
• zest of 2 Meyer lemons
• 1 small clove garlic (minced)

Instructions For the Beef Tenderloin

1. Preheat oven to 500 degrees and line a baking sheet with tin foil.
2. Tie roast in 3-4 places with kitchen string/twine.
3. Place roast on baking sheet and season generously with salt and pepper.
4. Mix mustard and balsamic vinegar in a small bowl and spread all over the top of the roast.
5. Place roast in the oven for 25 minutes for a rare to medium rare steak.
6. Remove from oven, cover with tin foil and let rest for 10-15 minutes before slicing.
7. Serve with gremolata.

Gremolata

1. Combine the parsley, basil, lemon zest and garlic in a small bowl and mix together.

15. Honey Dijon Pork Tenderloin

Honey Dijon Pork Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘8’]

This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you’ll want to drink with a spoon! It’s so easy to make, too!

Ingredients

• 1 package pork tenderloins (package should contain two tenderloins)
• 1/4 cup soy sauce
• 3 Tablespoons honey
• 3 Tablespoons olive oil
• 2 Tablespoons orange juice
• 2 Tablespoons dijon mustard
• 3-4 garlic cloves, minced
• 2 teaspoons dried rosemary (or 1 sprig freshly chopped)
• fresh ground pepper, to taste

Instructions

1. Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.
2. In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins. 
3. Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145. 
4. Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!

16. Seared Scallops and Cauliflower Rice Risotto

Seared Scallops & Cauliflower Rice Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

A quick, keto-friendly and grain-free recipe for seared scallops and parmesan cauliflower rice risotto.

Ingredients

• 1 lb jumbo scallops (You can get these fresh or flash frozen or substitute shrimp)
• 2 tbsp Butter
• 1 tbsp Olive Oil
• Salt and Pepper
• 1 lb package of riced cauliflower (~4 cups of riced cauliflower)
• 3 tbsp Butter
• 3 cloves Garlic (minced)
• 1 cup broccoli florets (cut into small chunks (optional))
• 1/4 cup thinly sliced green onions (keep the green tips to use as a garnish)
• 1 cup Organic Heavy Whipping Cream (it has fewer ingredients and carbs than non-organic brands)
• 3/4 cup Parmesan Cheese (grated)
• 1/4 tsp Natural Ancient Sea Salt
• 1/4 tsp Black Pepper

Instructions

1. Bring a medium skillet to medium heat
2. Add salted butter, garlic, broccoli florets, and green onions to the skillet and cook until the broccoli pieces start to turn bright green (~3 minutes)
3. Add the riced cauliflower to the skillet and continue to cook until the riced cauliflower is almost tender (~3 minutes)
4. Add remaining ingredients and stir until the parmesan cheese is well incorporated. Lower the heat so that the rice does not stick and cook until the cauliflower rice reaches your desired level of tenderness. Turn off the heat.
5. Pat the scallops with a paper towel. Sprinkle salt and pepper on top (about 1/4 tsp of each if you’re not sure about sprinkling)
6. Bring a frying pan to medium heat
7. Add butter and olive oil and wait for it to start to bubble.
8. Add scallops to the pan and cook for 2 minutes per side. Remove from the heat and pan so that they do not continue to cook.
9. Add a large spoon of risotto to a plate. Top with scallops, green onions, and melted butter if you are being extra fancy.

17. Seafood Stew

Seafood Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stalk, finely chopped
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup dry white wine
• 1 can (14.5 oz) crushed tomatoes
• 2 cups seafood stock (or fish stock)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 pound firm white fish (cod or haddock), cut into 1-inch pieces
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound mussels, scrubbed and debearded
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• Lemon wedges, for serving (optional)

Instructions

1. 1. Heat the olive oil in a large heavy pot over medium heat. Add onion, celery, garlic, and red pepper flakes; cook until the vegetables are soft and translucent, about 5 minutes.
2. 2. Pour in the white wine and simmer until reduced by about half, 3-4 minutes.
3. 3. Stir in crushed tomatoes, seafood stock, thyme, and oregano. Bring to a gentle simmer and cook for 6-8 minutes to meld the flavors.
4. 4. Add the white fish pieces to the pot and simmer gently until they begin to flake, about 4-6 minutes.
5. 5. Add the shrimp and mussels; cook until the shrimp turn pink and the mussels open, about 4-6 minutes more. Discard any mussels that do not open.
6. 6. Taste and adjust seasoning with salt and pepper. Stir in chopped parsley and lemon juice just before serving.
7. 7. Ladle the stew into bowls and serve hot with crusty bread or over rice; garnish with extra parsley if desired.

18. Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’, ‘8 -10 servings’]

Beef Bourguignon in the Instant Pot has never been quicker or tastier! All done in about an hour, the beef is seared and the vegetables are sauteed in rendered bacon fat, then pressure cooked in a red wine and beef stock until the beef is melt-in-your-mouth tender.

Ingredients

• 6 slices thick-cut bacon (diced)
• 3 pounds chuck roast beef (cut into 2-inch cubes)
• 3 large carrots (cut into 2-inch pieces)
• 1 medium yellow onion (medium dice)
• 8 ounces fresh baby bella mushrooms (cleaned and quartered)
• 3 sprigs fresh thyme (leaves stripped from the stem (or 3 tsp dried thyme))
• 1 sprig fresh rosemary (leaves chopped fine (or 1 tsp dried rosemary))
• 4 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 1 cup 240 mL red wine*
• 2 cups 480 mL low-sodium beef broth
• 3 tbsp tomato paste
• 2 tbsp cornstarch
• 2 tbsp cold water
• 4 tbsp butter (chopped)
• Kosher salt and freshly cracked black pepper to taste

Instructions

1. Set your Instant Pot to sauté mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.
2. Add the cubed chuck to your Instant pot in batches so that you don’t overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn’t pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.
3. Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don’t burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden.
4. Add in chopped herbs, tomato paste and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.
5. Pour in red wine and beef broth to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid.
6. Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.
7. Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to naturally depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.
8. Stir together cornstarch and water to create a slurry.
9. Set to SAUTE again, on low, stir in cornstarch slurry, and stir in the pats of butter one at a time until the gravy is thickened.
10. Taste, then season with kosher salt and black pepper as needed. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.

19. Slow Roasted Prime Rib

Slow Roasted Prime Rib Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1440M · Cook: PT180M · Yield: [‘6’, ‘6 Servings’]

Ingredients

• 6 lb Bone In Standing Rib Roast
• Kosher salt
• 2 TBSP canola oil

Instructions

1. Separate roast from rib bones (you can ask your butcher do this).
2. Trim fat cap but leave a layer of fat (you can also ask your butcher to do this). Use a knife to slice slits into the fat cap in a crosshatch pattern. Cut though the fat but not the meat. Season liberally with kosher salt all all over the surface of the meat.
3. Place roast back on the bones. Set roast on a sheet pan fitted with a rack in the fridge for at least 24 hours up to 3 days, uncovered.
4. Preheat oven to 225 F (if using a convection oven, use 200 F).
5. Heat a large skillet with oil over medium high heat. Brown the sides and top of the roast. After browning, place roast back on to bones and tie together with kitchen twine. . Season with pepper if desired.
6. Set on a rack fitted to a baking sheet and roast uncovered until internal temp registers 110 degrees – this should take about 3-4 hours. Turn off the oven. Let it sit in the oven uncovered until internal temp hits 115 for rare, 120 for medium rare. (temperature will continue to rise after removing from the oven. Broil if desired. After removing from the oven rest for 30 minutes loosely tented with foil.
7. After resting, remove roast from bones for easy carving. Slice the ribs and slice roast into 3/4 inch slices. Season slices with salt before serving.

20. Smoked Salmon Pasta with Crispy Capers

Smoked Salmon Pasta with Crispy Capers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 people’]

This indulgent, decadent and flavor packed smoked salmon pasta is such a comforting treat at the end of the day. It’s elegant enough that you can serve it to guests, but easy enough you can make it for two at the end of a busy work week. Pair with a bottle of crisp Chardonnay and you’ve got a gourmet meal at home that feels special any time of the year.

Ingredients

• 8 oz dried pasta (such as tagliatelle or fettucine)
• 2 tbsp olive oil
• 3 tbsp capers (drained)
• 2 shallots (minced)
• 3 cloves garlic (minced)
• ⅓ C white wine
• 1 C heavy cream
• 4 oz cream cheese
• ½ C pasta water
• ¾ tsp salt
• ¼ tsp freshly cracked black pepper
• 1 C smoked salmon (roughly chopped)
• 3 tbsp dill
• 2 tbsp chives (finely chopped)

Instructions

1. Cook pasta in a large pot of salted water according to package directions. Make sure to reserve 1/2 cup of pasta water for the sauce later on in the recipe.
2. Heat the olive oil over medium high in a large sauté pan. When the oil is hot, add the capers. Fry the capers until their skins are starting to split (you’ll also start to hear them crackling loudly). This will take about five minutes. Remove to a plate with paper towel and set aside.
3. Drain all but 1 tbsp of oil left in the pan. In the same pan over medium heat, add the shallot and the garlic. Cook until just fragrant, about one minute. Deglaze the pan with white wine. Reduce the wine until it’s almost completely evaporated.
4. Add the heavy cream, and the cream cheese. Break up the cream cheese into smaller pieces, and stir occasionally until it’s melted (this could take up to 10 minutes). Add the salt and pepper. Taste, and then adjust seasoning if necessary.
5. Add the reserve pasta water, and stir. Add the pasta to the pot and toss to combine.
6. Add the smoked salmon, and toss the pasta again.
7. Place pasta in a large serving bowl. Add dill, chives, and crispy capers to the top, and serve immediately.

21. Vegan Mushroom and Pea Risotto

Vegan Mushroom and Pea Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

A gorgeously creamy risotto with plenty of rich mushroom flavour, and with pops of freshness from the peas.

Ingredients

• 300 g risotto rice (arborio or carnaroli)
• 50 g dried mushrooms
• 1 large onion ( finely chopped)
• 2 garlic cloves finely chopped
• 130 g frozen peas
• 1 tbsp olive oil
• 1300 ml vegetable stock (use a good quality stock cube or boullion if you don’t have fresh. )
• 175 ml white wine (or use 1 tbsp cider vinegar and 1 tsp sugar in 160ml water.)
• 2 tbsp nutritional yeast
• 1 tbsp white miso
• Salt & Pepper to season
• 200 g chestnut mushrooms (or a mixture of wild and chestnut mushrooms)
• 1 tsp thyme
• 2 tbsp white wine
• 1 tsp olive oil
• 2 cloves garlic (roughly sliced)
• salt & pepper to taste
• chilli flakes to taste (optional)

Instructions

1. Pour the stock into a medium saucepan, and add the dried mushrooms.
2. Bring to a simmer and let the mushrooms steep in it, squishing them around so they let out all their delicious mushroomy essence. Keep them in the stock until later when you’ll need them.
3. In a big saucepan, warm the olive oil gently, then add the onions & garlic cook until translucent.
4. Add the rice and stir until slicked with the oil & mixed in with the onions & garlic.
5. Add the white wine & stir until soaked into the rice.
6. Then. And this is the CRUCIAL bit with risotto. Add in a ladle of the stock. And stir until soaked in over a lowish heat.
7. And repeat the step above.
8. Now is a good time to start cooking the mushrooms to top the risotto. See instructions below.
9. Keep repeating the ladling of the stock and stirring until the rice becomes soft and creamy.
10. Pull the dried out of the broth, squeezing them hard to get the moisture out & the last of their juicy flavour, and chop the caps really finely.
11. If you start running out of stock, add more hot water from the kettle to the stock pot.
12. The rice should be just getting soft, and getting risotto-y on the outside, but still be a bit chalky in the middle.
13. Chop up the dried mushrooms and add them into the risotto.
14. Add the peas and stir.
15. Let the peas cook & the spinach wilt.
16. Check the rice is fully cooked through.
17. If it isn’t,add more stock & stir.
18. Now. Add in the miso and nutritional yeast and stir well.
19. Taste- and add extra miso/salt/pepper/nutritional yeast to taste.

For the mushrooms to top the risotto.

1. In a large pan sautee two garlic cloves in olive oil.
2. Add in the fresh mushrooms, thyme, a sprinkle of salt and cook down.
3. Add a splash of white wine and let it cook off.
4. Then season to taste with salt & pepper and use to top off the risotto with.
5. To serve, pile up the risotto in a bowl and top with the mushrooms.

22. Broiled Lobster Tail with Garlic Butter

Broiled Lobster Tail with Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT17M · Yield: [‘2’]

These broiled lobster tails with garlic butter are tender, succulent, and perfectly cooked! Learn how to thaw, prepare, butterfly, and cook in the oven until tender and juicy. Great on Valentine’s Day, Christmas, or any special occasion!

Ingredients

• 2 lobster tails
• lemon wedges (for serving)
• 3 Tablespoons melted butter
• 2 cloves garlic (minced)
• 1 Tablespoon parsley (chopped)
• ⅓ teaspoon dried red pepper flakes
• ⅛ teaspoon sea salt (only if using unsalted butter)
• ⅙ teaspoon black pepper

Instructions

1. Preheat: Preheat oven to broil (500° F) and place the oven rack 5 inches from the top heating element.
2. Butterfly lobster tails: Using sharp kitchen shears, cut down the length of the lobster tail just before reaching the tail fin. Pull out the meat and lay it on top of the shell. If needed, use a spoon to help detach the meat from the shell. See photos in post for details.
3. Make garlic butter: Combine all ingredients for the garlic butter sauce and brush on top of lobster. Thoroughly cover the meat to keep it moist and prevent it from drying out in the oven. Make extra for serving if desired.
4. Broil: Broil until the lobster is fully cooked. It should take about 7 to 10 minutes depending on size. The meat should be firm, opaque, and white in color with an internal temperature of 140° to 145° F. Serve with lemon wedges. Enjoy!

23. Lobster Pasta with Champagne Cream Sauce

Lobster Pasta with Champagne Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘4’, ‘4 people’]

Lobster pasta is rich, luxurious and oh-so-decadent. Take it over the top with this champagne cream sauce for your next date night.

Ingredients

• 8 oz pasta, such as tagliatelle
• salt, to taste
• ¼ C reserved pasta water
• 1 tbsp olive oil
• 2 cloves garlic (diced)
• 2 shallots (diced)
• 1½ C whole cherry tomatoes
• ½ C Champagne or sparkling wine
• 1 C heavy cream
• 1 C parmesan cheese (grated)
• 1 tbsp lemon zest
• 1 tsp fresh black pepper
• 1 C lobster meat (either fresh or from frozen. Make sure the meat is dethawed before you cook with it. )
• 3-4 tbsp fresh tarragon leaves (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. Heat olive oil in a large sauce pan over medium high heat. Add the shallots, sautéing until soft. Add the garlic and cook for a minute longer.
3. Add the cherry tomatoes, and sauté until they burst and release their juices. Add the Champagne, and let it reduce until you have about ¼ cup left in the pan.
4. Add the heavy cream and heat through. Add the parmesan cheese, and stir until melted. Add the black pepper and lemon zest.
5. Add the lobster, and heat through. Taste for seasoning. The lobster should add some salt flavour, but you will likely need to add more. Add a little at a time, trying in between each addition, until it suits your taste.
6. Add your cooked pasta and about ¼ cup of reserved pasta water. Place in a large serving bowl, top with tarragon leaves. Serve immediately.

24. Oven Baked Garlic Butter Prawn Risotto

Oven Baked Garlic Butter Prawn Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups Arborio rice (300 g)
• 4 cups hot chicken or vegetable stock (1 L), kept simmering
• 1 cup dry white wine
• 2 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 450–500 g peeled prawns (tails removed)
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)
• Pinch of red pepper flakes (optional)

Instructions

1. 1. Preheat the oven to 190°C (375°F). In a large ovenproof dish, melt 1 tablespoon butter with 1 tablespoon of olive oil over medium heat and sauté the onion until soft and translucent.
2. 2. Add the Arborio rice and cook for 2 minutes to toast the grains. Stir in minced garlic.
3. 3. Pour in the white wine and simmer until nearly absorbed.
4. 4. Add hot stock in increments, stirring after each addition and letting the rice absorb before adding more. When most liquid is absorbed, cover tightly with a lid or foil and bake in the oven for 20 minutes.
5. 5. Remove from oven, stir in prawns, the remaining butter, and Parmesan. Re-cover and bake 5–7 minutes more, until prawns are pink and cooked through.
6. 6. Taste and adjust salt/pepper, sprinkle parsley, and serve.

25. Classic Beef Wellington

Beef Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT1H · Total: PT2H55M · Yield: 6

Classic Beef Wellington – a traditional dish combining tender chateaubriand roast with a homemade glaze of earthy mushrooms, red wine and Dijon mustard wrapped in a golden-brown puff pastry.

Ingredients

• 1 teaspoon olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1 chateaubriand tenderloin roast
• 8 ounces mushrooms
• 1 large shallot
• 2 tablespoons dry red wine
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme leaves
• flour
• 1 sheet puff pastry

Instructions

1. In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet. Heat oven to 425 F. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not over process. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool. Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges. Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium. Carve into slices and serve.

26. Shrimp Baked Potato

Shrimp Baked Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘4’, ‘4 potatoes’]

This shrimp baked potato is not only easy but the cajun sauce makes this the best loaded baked potato yet!

Ingredients

• 4 medium russet potatoes
• 1 tablespoon olive oil
• 1 tablespoon kosher salt (or course salt)
• 2 Tablespoons butter (divided)
• 1 pound raw, medium shrimp (peeled and deveined)
• 1 tablespoon Cajun seasoning (we used “Slap ya Mama” but any will do)
• ½ teaspoon Old Bay seasoning
• 1 Tablespoon minced garlic
• 1 teaspoon seafood bouillon (optional but fantastic)
• 2 cups heavy cream
• ½ cup Parmesan cheese (shredded)
• ½ cup Asiago cheese (shredded)
• 1 Tablespoon lemon juice
• 1 Tablespoon fresh parsley (chopped, optional)
• 1 green onion (chopped, optional)

Instructions

1. First, preheat the oven to 425°.
2. Next, rub the potatoes with the olive oil and salt. Place potatoes on a baking sheet, lined with parchment paper, and bake for 50 – 60 minutes, until a fork can easily be inserted into the middle of the potato.
3. While the potatoes are baking, melt a tablespoon of butter in a frying pan (big enough to hold the sauce you’ll cook next) on the stovetop, and cook the shrimp for 2 minutes on each side or until they turn pink.
4. Season the shrimp with the cajun seasoning and the Old Bay spice.  Remove shrimp from the pan so it does not continue to cook and become rubbery, and so you can make the Cajun sauce.
5. Melt the remaining butter in the same frying pan and cook the garlic for 1 minute, then stir in the bouillon and heavy cream. Heat until it starts to simmer. Remove from the heat and stir in the parmesan and asiago cheese and the lemon juice.
6. Add the shrimp back into the sauce and stir to coat.
7. Cut the baked potatoes open, by splitting end to end, without cutting all the way down (this will form a bowl for the shrimp to rest in), and spoon the shrimp and sauce over the potatoes.
8. Top with parsley and green onion, if desired.  Serve.

27. Grilled Rib Eye Steak with Ginger Teriyaki Sauce

Grilled Rib Eye Steak with Ginger Teriyaki Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Juicy ribeye steaks grilled to perfection and topped with a zesty homemade ginger teriyaki sauce—easy enough for weeknights, bold enough for summer BBQs.

Ingredients

• 2 1LB Boneless Rib Eye Steaks
• 2 tsp Garlic Salt
• 2 tsp Ground black pepper
• 1/4 cup Lite soy sauce
• 1/3 cup water
• 1/4 cup Apple cider vinegar
• 1 tbsp Sesame oil
• 1 tbsp Minced garlic
• 1 tbsp Fresh grated ginger
• 3 tbsp brown sugar
• 1 tbsp Corn starch
• 3 tbsp water

Instructions

1. Season steaks with garlic salt and pepper. 
2. Pre-heat grill to 450 degrees and spray with grilling spray so steaks do not stick.
3. Grill steaks 5 minutes per side, then remove and cover to keep warm while making the sauce. 

For the Ginger Teriyaki Sauce

1. In a medium sauce pan over medium heat, add soy sauce, water, apple cider vinegar, sesame oil, minced garlic, grated ginger, brown sugar.  Mix to combine and bring to a slight boil. 
2. Mix corn starch and water and pour into teriyaki sauce, stir to combine and reduce heat until sauce thickens, about 1 minute.  Pour over steaks and garnish with green onions and serve over rice (optional) 

28. Herb Roasted Rack of Lamb

Herb Roasted Rack of Lamb Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT35M · Yield: 8

This elegant herb roasted rack of lamb with homemade pan sauce is made in just over 30 minutes, but is perfect for a romantic date or holiday.

Ingredients

• 1 rack of lamb, at room temperature
• 3 tbsp grape seed oil
• 1 tbsp rosemary leaves, de-stemmed and finely chopped (about 3 sprigs)
• 1 tbsp thyme leaves, de-stemmed and finely chopped (about 6 sprigs)
• 1/4 cup beef stock
• 2 Tbsp butter
• Salt and pepper

Instructions

1. Preheat the oven to 450 F. Pat the lamb dry with paper towel and season well with salt and pepper
2. Coat the lamb with 2 tbsp of a high smoke point oil, such as grape seed oil, and cover with the minced herbs.
3. Heat another tbsp of oil in a frying pan over medium high heat, then add the lamb, fat-side down. Leave the meat to cook for 2-3 mins until seared.
4. Sear the ends for a minute, then transfer to a grill rack set over a baking dish or tray (to catch the excess fat and juices).
5. Roast the lamb until  the meat reaches 130 F internal temp for about 15 to 20 mins (for medium rare), then transfer to a chopping board, wrap in foil and set aside to rest for 10 mins.
6. Meanwhile, pour the lamb renderings from the bottom of a roasting pan and add 2 tbsp butter and ¼ cup of beef stock.
7. Whisk to heat over a medium heat. Simmer for 3-5  mins to reduce, or until the sauce can coat a spoon.
8. Season to taste with salt and pepper. Keep the sauce warm over a very low heat if necessary.
9. Carve the lamb into chops and serve with the sauce.

29. Seared Venison Backstrap

Seared Venison Backstrap Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 people’]

Tender venison backstrap seared in a hot skillet and finished in the oven. Serve with an easy garlic butter sauce for a flavorful wild game dinner.

Ingredients

• 1-2 Venison Backstrap (Weighing around 16 ounces for each backstrap)
• 1-2 teaspoons olive oil
• ½ teaspoon coarse salt
• ¼ teaspoon ground pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon rosemary (fresh or dried)
• 1 tablespoon olive oil
• 2 tablespoons butter (salted butter)
• ½ teaspoon fresh garlic (minced)
• 1 tablespoon fresh parsley (chopped)
• ½ teaspoon fresh rosemary

Instructions

1. Pat your backstrap dry with a paper towel
2. Rub a very light amount of oil across the surface of the meat
3. Mix the seasonings together with the salt and sprinkle on meat. Be certain to season all sides.
4. Heat a cast iron or heavy ovenproof skillet over medium high heat. Add 1-2 tablespoons of oil.
5. Add the backstrap and sear for 2-3 minutes per side, turning until all sides are nicely browned.
6. Place skillet in a preheated 375°F oven for 5-10 minutes until the internal temperature reaches 130°F. Use a digital thermometer to determine the temperature. The temperature will continue to rise while the meat rests. Removing at 130°F should result in medium rare meat.
7. Remove pan and place backstrap on a plate. Loosely cover with foil and let rest for 10-15 minutes then slice and serve.
8. To make the garlic butter sauce, use the same pan as the meat was cooked in. Allow the pan to cool for a few minutes.

Butter Sauce

1. Add butter, garlic, fresh rosemary and fresh parsley. Swirl ingredients together over low heat until everything is melted and the garlic is fragrant.
2. Remove from heat and pour over backstrap or serve in a small dish

30. Tomahawk Ribeye Steak

Tomahawk Ribeye Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT65M · Yield: [‘3’, ‘3 people’]

Larger than life, Tomahawk Ribeye Steak is a meat lover’s dream come true! This eye-catching 36oz steak is full of flavor, buttery, melt-in-your-mouth tender and surprisingly quite easy to make.

Ingredients

• 1 Tomahawk ribeye steak, (about 2.5lb – 3 lb)
• 1/2 tbsp each, coarse salt and fresh ground pepper
• 1 tbsp olive oil
• 1 head of garlic
• 3 tbsp unsalted butter
• 1 spring fresh rosemary
• 1.5 lb baby dutch yellow potatoes, (halved)
• 1 tbsp olive oil
• 1/5 tbsp italian herbs or oregano
• 1 tsp kosher salt

Instructions

1. Line a large sheet pan with foil or parchment paper. Add the rinsed and halved potatoes to sheet pan. Season with oil, salt and italian herbs or oregano (or any other herbs of choice)
2. Slice off the top of the garlic head about 1/4 inch. Place garlic in a foil tent and drizzle with olive oil. Place garlic in foil in sheet pan with the potatoes and roast at 400F degrees for 25 minutes.
3. Meanwhile, pat dry the tomahawk ribeye steak with a paper towel. Season both sides of the steak with coarse sea salt and fresh grounded pepper. Wrap the bone in two layers of foil, set aside.
4. Heat oil in a large skillet (I used a 12” skillet), when hot add the tomahawk ribeye steak. The bone will likely stick out of the skillet and that’s okay. Make sure the meat is in direct contact the hot surface. Sear the steak for about 3 minutes on each side. If possible hold the steak up by the bone and sear the sides too. This should take about 12-15 minutes and the 25 minutes time for the potatoes should be up.
5. Transfered seared tomahawk steak to oven in the same sheet pan as the potatoes. Turn heat down to 375F degrees and roast for 18 minutes. Give the potatoes a toss too!
6. When the oven time is up, melt butter in skillet you previously used to sear the steak. To the melted butter add fresh rosemary and all the roasted garlic that you just took out of the oven (make sure to remove the garlic from skin)
7. Add the ribeye steak to the buttery skillet and baste in melted butter. Do this for about 1 minute on each site. Then transfer ribeye steak to a cutting board. Immediately cover with foil and let it rest for 10 minutes.
8. After the 10 minutes of rest, you can remove the foil from bone, slice the steak and serve with roasted potatoes.

31. Pasta with Gorgonzola Sauce and Beef Tenderloin

Gorgonzola Pasta with Beef Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT35M · Yield: 2

Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.

Ingredients

• 1 lb. filet mignon, cut into 2-inch medallions
• 3 tablespoons balsamic vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 3/4 cup half-and-half
• 1/4 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup crumbled Gorgonzola cheese, plus extra for garnish
• 1 tablespoon freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 6 ounces uncooked pasta, linguine or fettuccini

Instructions

1. Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
2. Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
3. In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat.
4. Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time).
5. Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
6. Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
7. Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.

32. Lobster Ravioli Sauce

Pink Sauce for Lobster Ravoili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 people’]

This easy Pink Sauce for Lobster Ravioli Sauce is made from only a few simple ingredients yet tastes so decadent. This cream sauce is full of crushed tomatoes, heavy cream, and grated parmesan cheese. Serve it over fresh store-bought ravioli for the easiest “fancy” dinner at home. You can even add lobster tail meat on top.

Ingredients

• 1 Tablespoon unsalted butter
• 1 small shallot (diced finely)
• 4 cloves garlic (pressed)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon salt
• fresh cracked pepper
• 1/4 cup dry white wine*
• 1/2 cup crushed tomatoes
• 1 Tablespoon lemon juice
• zest from 1/2 lemon (optional)
• 1/2 cup heavy cream*
• 1/4 cup grated parmesan (plus more for serving*)
• 9 ounces fresh store-bought or homemade lobster ravioli (prepared according to the instructions on the package*)
• fresh basil or parsley

Instructions

1. Review all recipe notes and instructions before beginning.
2. In a skillet, heat the butter over medium heat. Add the shallot and garlic. Sauté until browned.
3. Stir in the dried herbs, salt, and pepper. Sauté for about 1 minute or until fragrant.
4. Deglaze the pan with the white white, scraping any bits off the bottom.
5. Add the crushed tomatoes, lemon juice, and lemon zest.
6. Turn the heat to medium low. Stir in the cream and parmesan cheese. Bring to a simmer and then turn off the heat.
7. Toss the lobster ravioli in the sauce and serve with fresh basil and parmesan on top.

33. Purple Sweet Potato Gnocchi with Tahini Parsley Sauce

Purple Sweet Potato Gnocchi with Tahini Parsley Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 2

You won’t believe how easy homemade gnocchi can be! With the stunning color of purple sweet potatoes and the taste of creamy tahini with parsley and garlic, this gluten-free, vegan, nut-free, and paleo recipe will blow everyone’s mind! An elegant dinner or date night dish!

Ingredients

• Purple Sweet Potato Gnocchi:
• 1 Packed Cup Purple Sweet Potato Mash (from 1 large potato)
• 1/4 Cup Arrowroot Starch
• 1/2 Tsp Xanthan Gum*
• 3 TB Water
• Tahini Parsley Sauce:
• 2 TB Tahini
• 1/2 Tsp Minced Garlic
• 1/2 TB Fresh Minced Parsley
• 1/4 Tsp Onion Powder
• Dash of Black Pepper
• 2 TB Non-Dairy Milk or Water

Instructions

1. First, microwave your sweet potato until soft. Poke a few slits in it with a knife, wash, wrap in a paper towel and microwave for about 6-8 minutes.
2. Cut the potato in half lengthwise to allow it to cool before scooping out the flesh to get your 1 cup mashed.
3. In a large mixing bowl, combine the mashed potato, arrowroot, xanthan gum, and water. Use your hands to break it all up and knead into a dough ball.
4. Split the dough ball in half and then roll and form, with your hands, 2 logs (about 1 inch in diameter).
5. Then take a wet knife and slice 1/4 inch rounds. Place the rounds on a plate, and take the back of a fork to the rounds to make some nice little indents (perfect for holding the sauce!)
6. Bring a large pot of water to a boil on the stove. In two batches, place the gnocchi in the boiling water and wait for them to float to the top. This will take about 1-2 minutes. Then scoop out with a slotted spoon and place in a colander.
7. Once all the gnocchi and boiled, rinse them in cold water, drain, then spread them out on a plate.
8. To make the sauce, combine all the sauce ingredients in a small bowl and mix together.
9. Divide the gnocchi on to your plates, drizzle with the tahini sauce, and devour!

34. Creamy Lemon Pasta with Smoked Salmon

Smoked Salmon Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

Creamy lemon pasta with smoked salmon is an easy 20-minute meal that is easy enough to make on a weeknight! This smoked salmon lemon pasta is rich and creamy, while also feeling light thanks to zingy fresh lemon and bright and peppery arugula.

Ingredients

• Water, for boiling pasta + reserving pasta water
• 1 lb linguine*
• 3 Tbsp salted butter
• 2 cloves garlic, minced
• 2 medium lemons, juiced & zested
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz smoked salmon, cut into bite-sized pieces
• 3/4 C heavy whipping cream
• 2 Tbsp minced fresh chives
• 2 large handfuls of fresh arugula

Instructions

1. Cook pasta per package instructions, reserving 1 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large high-rimmed skillet over medium heat.
3. Add the minced garlic and sauté until the garlic is fragrant (about 30 seconds-1 minute).
4. Add the lemon juice, half of the lemon zest, salt, pepper, and salmon to the skillet and heat for a few minutes, stirring occasionally.
5. Reduce the heat to low and stir in the cream and ½ cup of pasta water. Simmer for 4-5 minutes until thickened slightly.
6. Add the chives and cooked pasta to the lemon cream sauce. Gently toss the pasta to coat it.
7. Toss the fresh arugula in with the pasta and serve immediately.

35. Cranberry and Brie Stuffed Chicken

Cranberry and Brie Stuffed Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table, date night in or an easy dinner recipe that’s not boring.

Ingredients

• 2 pounds chicken breasts (boneless & skinless)
• 5 ounces brie cheese (cut into 6 long slices)
• 1 small onion (minced)
• 1 large garlic clove (minced)
• 1 tablespoon oil
• 6 ounces spinach (chopped)
• 1/2 cup dried cranberries
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• Ground black pepper (to taste)

Instructions

1. Preheat oven to 375 degrees F. Cut chicken breasts lengthwise into 6 smaller pieces that you can butterfly. Then slice each piece lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
2. Preheat large non-stick skillet on low-medium heat and swirl half of oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
3. Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th of spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken, place it on a large plate and sprinkle with salt and pepper.
4. Return skillet to medium heat and swirl remaining oil. Add stuffed chicken and sear for about 3 minutes per side.
5. If your skillet is oven proof, cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine.
6. Serve hot with a side of choice spooning juices on top.

36. Creamy Lemon Herb Scallops

Creamy Lemon Herb Scallops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Pan-seared scallops coated in a creamy lemon and herb sauce is absolute perfection. These decadent scallops take just 20 minutes to make and can be served as a starter or over rice, mashed potatoes, or pasta for a meal.

Ingredients

• 680 g scallops (large size, patted dry (I used U15 count scallops))
• 4 tablespoon grape seed oil (divided)
• salt and pepper (to taste)
• 1 tablespoon butter
• 1 1/4 cups heavy cream
• 1/3 cup Parmesan cheese (grated)
• 1 teaspoon lemon juice
• 3 tablespoons herbs (chopped (1 tablespoon each basil, thyme, and rosemary))

Instructions

1. For the seared scallops, salt and pepper the scallops on both sides. You will need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
2. Discard oil and clean pan. Using the cleaned pan, melt the butter over medium heat pan and let it melt. Add the heavy cream and allow it to simmer and thicken slightly. Stir in the Parmesan cheese and let it simmer over medium-low heat for a couple of minutes, whisking often. Remove from heat. Whisk the lemon juice into the sauce and season it with salt and pepper to taste.
3. Add the scallops back into the pan and toss to coat in the sauce. Sprinkle with the fresh herbs and serve over rice, mashed potatoes, pasta, or with crusty bread.

37. Vegan Mushroom and Veggie Wellington

The Perfect Vegan Mushroom Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [‘3’, ‘3 -6’]

This vegan mushroom Wellington is what happens when comfort food gets a little dressed up. Flaky puff pastry, a rich mushroom filling, and just the right touch of cozy-meets-fancy vibes—it’s perfect for holidays, dinner parties, or anytime you need a meal that wows without the stress. Because flaky, golden, and savory is always a good idea.

Ingredients

• 1 sheet frozen vegan puff pastry
• 1 pound white mushrooms (454 grams)
• 3½ tablespoons olive oil or avocado oil, divided (53 ml)
• 2 cups chopped red onion (256 grams)
• 3 medium cloves garlic (minced)
• 2 tablespoons balsamic vinegar (30 ml )
• ½ cups chopped home-cooked or canned water chestnuts (optional) (70 grams)
• ½ tablespoon chopped fresh thyme (or ½ teaspoon of dried thyme)
• ½ tablespoon chopped fresh sage (or ½ teaspoon of dried sage)
• ¾ teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)
• 4 ounces fresh baby spinach, roughly chopped (113 grams)
• ½ tablespoon unsweetened, plain non-dairy milk

Instructions

1. Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.
2. Take the puff pastry out of the freezer and set aside to thaw.
3. Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process.
4. Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3-4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.
5. Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10-12 minutes.
6. Push the mushroom mixture to the side of the skillet and add 1 tablespoon of oil (15 ml) to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste.
7. Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1-2 inches (2.5-5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.
8. Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Trim any excess pastry off the two short ends so you’re left with roughly 1 ½ inches (about 4 cm) of pastry on either side. (The trimmed pieces of puff pastry dough can be used to make a decorative braid or design and placed on top of the Wellington just before baking.) Take the two short ends and fold them up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath.
9. Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce a few small holes in each side, as well.
10. Combine the remaining ½ tablespoon of oil and the milk in a small bowl and brush a light coating over the entire surface of the Wellington.
11. Bake for 40-45 minutes, or until golden brown, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.