4 8-ounce New York Strip Steaks
1/2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper

For the caramelized onions:
1 large yellow or white onion, thinly sliced
2 tablespoons butter
1 tablespoon brown sugar
1/4 cup bourbon
1/2 teaspoon coarse ground black pepper

For the butter:
1/4 cup blue cheese crumbles
3 tablespoons softened butter

Remove steak from the refrigerator and set aside to allow it to come to room temperature. Preheat your grill to the highest setting (around 500º F).

In a large skillet, melt 2 tablespoons butter on medium high and add onions. Stir occasionally until the onions caramelize and brown, about 5-8 minutes. Add brown sugar and stir for about a minute to combine with the butter and juices in the pan. Stir in the bourbon and black pepper, and reduce the heat to medium. Continue to cook, stirring frequently, for another 3-5 minutes until the bourbon cooks down and is absorbed by the onions. Turn off the heat.

Season both sides of the steaks with salt and pepper. Spray down the preheated grill grates with olive oil or cooking spray. Close the lid for one minute to allow the grates to heat back up. Place the steaks on the grill and close the lid. Cooking times will vary depending on the thickness of the meat. For medium doneness with 1-1/2″ steaks, flip the steaks to an empty part of the grill after about 2-3 minutes and close the lid. Allow the steaks to grill for another 2-3 minutes and remove to a plate and cover with foil to rest for at least 5 minutes. Adjust your cooking time to achieve your preferred level of doneness.

Mix together butter and blue cheese until combined. Use marinated onions to build a foundation on the plate, and lay the steak on top. Finish with a scoop of blue cheese butter and serve.


Makes (4) 8-ounce steaks, 8+ servings

2 cups cooked rice, cooled
1 1/2 cups leftover fish
1/2 cup bread crumbs
1/2 cup diced green onions
3 tablespoons minced fresh cilantro
1/2 cup mayonnaise
1 egg
2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup panko bread crumbs
2-4 tablespoons butter
greens of choice
Sriracha Lime Mayonnaise for garnish (recipe below)

In a large bowl, mix together the rice, fish, bread crumbs, green onions, and cilantro. In a separate bowl, whisk mayonnaise, egg, lime juice, salt, and pepper together until smooth. Add the mayonnaise mixture to the rice and fish. Stir to combine.

Using a 3-tablespoon scoop, press together the mixture. Flatted the scoop into a patty and carefully roll in the breadcrumbs to cover. Repeat until all the mixture is gone.

In a heavy-bottomed skillet, melt 1 tablespoon of butter over medium-high heat. Add the fish cakes to fill the pan. Cook for 5 minutes on each side or until golden brown. Remove from the pan and set aside. Repeat with remaining butter and fish cakes.

Serve warm on a bed of greens with sriracha mayonnaise.


Makes 15-18 fish cakes.


Sriracha Lime Mayonnaise
1 egg yolk
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
4 teaspoons sriracha sauce
1/4 teaspoon fine salt
3/4 cup canola oil
1 tablespoon minced fresh cilantro

Add the egg yolk, vinegar, lime juice, sriracha, and salt to the tall vessel of an immersion blender or a tall cup. Add the oil last slowly so that it sits on top of the other ingredients. Place the immersion blender blade at the bottom of the cup and turn it on. With the blender running, slowly start moving the blade towards the top, working in all the oil until it has been incorporated. Pulse the blender up and down a few times to mix thoroughly. Stir in cilantro.

1/2 cup mayonnaise
1/2 cup sour cream
1 lemon, juiced
2 tablespoons parsley, minced
2 teaspoons fresh chives, minced
1/2 teaspoon dried dill
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt and pepper
6 ounces cooked pasta shells or other small shape
6 ounces chicken, cooked and cut into pieces
1 red pepper, chopped
2 cups fresh spinach or baby lettuces

In a medium bowl, mix together mayonnaise, sour cream, lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper. Add in the pasta and stir until combined. Split the creamy pasta between two 1 quart or 1 liter mason jars.

On top of the pasta layer, add the chicken pieces, split between the two jars. Next, layer the diced red pepper, and finally, top the jar with the lettuce. Seal and store in the refrigerator until ready to eat.

When time to serve, shake the jar until all the ingredients are covered in the sauce. Unscrew the lid and eat.


Makes 2 salads in a jar.

2 cups cooked barley
2 cups cooked cannellini beans
1/4 cup diced red onion
1/2 lemon, juiced and zested
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper flakes, optional
2 tablespoons olive oil
1 cup cherry tomatoes, halved
2 cups baby arugula leaves

In a large bowl, combine the barley, cannellini beans, and red onion. In a small container, whisk together the lemon juice and zest, red wine vinegar, salt, black pepper, and crushed red pepper. Slowly whisk in the oil. Pour the dressing over the barley and bean mixture and toss to coat evenly. Place the bowl in the refrigerator and allow to sit for 30 minutes for the flavors to combine.

Just before serving, add in the tomatoes and arugula, and toss to combine. Serve chilled.


Makes 6 servings.

For the spongecake crust:
1/2 cup cake flour
1 teaspoon baking soda
1/8 teaspoon salt
3 eggs, separated
7 tablespoons sugar
1 teaspoon vanilla
1 lemon, juiced and zested
1 tablespoon butter, melted

For the cheesecake:
4 8-ounce packages cream cheese, softened
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 eggs, lightly beaten
3/4 cup cream

For the topping:
4 cups sliced strawberries
1/2 cup water
1 lemon, juiced and zested
1/2 cup sugar
3 tablespoons cornstarch

Preheat your oven to 350º F. Lightly grease the bottom and sides of a 9×13″ cake pan.

For the crust: Sift together the cake flour, baking soda, and salt. Set aside. Beat the egg yolks for 3 minutes, then slowly add 5 tablespoons of sugar and continue beating until a thick, pale yellow ribbon forms. To the egg yolks, mix in the vanilla, lemon juice, and lemon zest. Stir in the flour mixture until incorporated, and then add the butter and stir to combine. Set aside.

In a separate bowl, beat egg whites until frothy. Add in the remaining 2 tablespoons of sugar. Continue beating until stiff peaks form. Add one cup of the egg whites to the cake batter and stir to combine. Fold in the remaining egg yolks just until incorporated.

Spread the cake batter into the bottom of the prepared pan. Bake for 15-18 minutes until the top just starts to brown and the center springs back when touched lightly. Remove from the oven and set aside to cool.

For the cheesecake: Beat together all four packages of cream cheese until creamy and no lumps remain. Stir together sugar and cornstarch, breaking up any clumps. Slowly add the sugar and cornstarch mixture to the cream cheese while continually beating. Mix in vanilla. Mix eggs and cream together, and then slowly pour into the cream cheese mixture while beating. Continue beating until combined.

Pour cream cheese layer over the baked spongecake, spreading evenly across the cake. Return the pan to the oven and bake for 60-70 minutes, until the center of the cheesecake is just set but still wobbly. Turn off the oven, crack the door slightly and allow the cheesecake to come to room temperature. Refrigerate until cool, at least 4 hours.

When the cheesecake is cool, make the topping: Place the strawberries in a large, heatproof bowl. Set aside. In a small saucepan, combine the water, lemon juice and zest, sugar, and cornstarch. Heat over medium heat until the sugar is dissolved and the syrup starts to thicken and coat the spoon. Remove from heat, pour over strawberries and stir to coat evenly. Immediately pour the strawberries over the cooled cheesecake. Refrigerate until ready to serve.


Makes 24 bars.

1 cup quinoa
1 pound fresh asparagus spears, ends trimmed
2 tablespoons olive oil
1 whole lemon, juiced and zested
kosher salt
cracked black pepper
3 shallots, peeled and halved
2 tablespoons butter
1 tablespoon sherry

For the lemon vinaigrette:
2 tablespoons fresh lemon juice (use remaining 1/2 lemon from above)
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil

4 cups fresh baby spinach leaves or other baby lettuce mix

Preheat the oven to 400º F. Line a baking sheet with parchment.

Rinse quinoa in a small mesh strainer. In a medium saucepan, combine quinoa with 2 cups of water. Turn heat to medium-high and bring to a boil. Once the water is boiling, cover and reduce heat to low. Simmer for 15 minutes or until all the water is absorbed.

While the quinoa is simmering, toss the asparagus spears in 2 tablespoons of olive oil. Arrange the spears on the parchment-lined baking sheet. Squeeze half of the lemon over them, soaking the ends as much as possible with the juice. Sprinkle lightly with salt and pepper.

Place the halved shallots, cut side up, in a small ramekin. Dot the butter over the top. Pour the sherry over the shallots and sprinkle lightly with salt and pepper. Place in the oven alongside the asparagus. Bake the asparagus for 8 to 10 minutes until the asparagus ends start to brown lightly. Leave the ramekin with the shallots in another 10 minutes or so until the cut ends start to brown.

Make the vinaigrette: Whisk together the lemon juice, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle the olive oil in while continuously whisking until all of the oil is incorporated.

When the quinoa and shallots are finished cooking, break up the shallots using a spoon so the sections come apart and pour the shallots and the butter sauce they were baked in into the quinoa. Add the lemon vinaigrette and stir until quinoa is coated.

In a serving dish layer the spinach leaves, dressed quinoa, and the asparagus. Garnish the entire dish with lemon zest. Serve immediately.


Makes 6-8 servings.

1 tablespoon extra virgin olive oil
1 shallot, minced
1 thin slice ham, finely diced
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon Dijon
1 tablespoon minced fresh tarragon plus small leaves for garnish
1 tablespoon capers
1 tablespoon brine from the capers
1/8 teaspoon white pepper

In a small frying pan over medium heat, heat the olive oil. Add in the minced shallots and cook until caramelized, stirring frequently. Strain the shallots and set aside, leaving the remaining oil in the pan. Add the ham and cook until crisp. Remove from heat and set aside.

Cleanly slice the hard-boiled eggs in half. Pull the egg yolks out from the center and place them in a medium-sized bowl. Mash the yolks with the tines of a fork until smooth. To the egg yolks add the cooled caramelized shallots, mayonnaise, Dijon, tarragon, capers, caper brine, and white pepper. Mix until smooth. Pipe or spoon the yolk filling into the hollowed out egg whites. Garnish the eggs with the crisp ham and fresh tarragon leaves.

Refrigerate until ready to serve.


Makes 12 deviled eggs.