Gather all ingredients and equipment and preheat the oven to 350°F (180°C).
Divide fish into 6 4-ounce pieces. Season with salt and pepper.
Fold six pieces of foil or parchment paper in half so they are almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut into a half heart shape so when opened you have a heart shaped piece of foil or parchment.
To assemble the pouches, divide beans, bell peppers, and cherry tomatoes evenly between the foil or parchment, placing on one side of the heart. Top with one 4-ounce filet of fish.
Add 2 Tbsp of capers, wine wine, olive oil, green onion, and 1 tsp thyme evenly on top of the fish.
Fold the other side of the heart over the top of the fish pouch. Seal the pouch of the foil or parchment paper, starting at the point of heart and working around the base by folding and crimping the edges inward until all edges are tightly sealed.
Arrange the packaged fish on a baking tray and place in the oven. Cook until the fish is fully cooked through (flaky and reaches an internal temperature of 145F), about 12-15 minutes.
Remove pouches from pan and serve by carefully opening each parchment package and transferring contents to a plate.
Gather all ingredients and equipment.
Heat olive oil in medium pot over medium-high heat.
Add onion and carrot and saute for 5-7 minutes or until onion is translucent and soft.
Add garlic to pot and saute for an additional 1-2 minutes.
Reduce heat to low, and add cumin, tomato paste, and harrisa paste to toast the seasonings and brown the tomato paste. Stir constantly to keep spices from burning and mix to combine.
Add vegetable stock, lemon zest and juice, salt, pepper, and chickpeas. Turn heat to medium-high and bring to a simmer.
Simmer stew for 30 minutes, uncovered, until chickpeas and vegetables are tender.
While stew is simmering, toast slices of baguette and prepare toppings of cilantro, olives, and yogurt.
Serve 1 cup of stew with sliced baguette, olives, cilantro, and yogurt.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Gather all ingredients and equipment.
Place the olive oil in a medium stock pot over medium-high heat.
Add diced chicken and cook for about 3 to 5 minutes until lightly browned.
Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.
Add the sweet potato, tomatoes, tomato paste and stock.
Add the chili powder, cumin, oregano, cinnamon and salt.
Adjust the heat to medium-high heat and bring to a slight boil.
Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.
Add the zucchini and cook for 5 minutes.
Add the spinach and cook for 2 minutes to wilt spinach.
Remove from heat.
Top with cilantro and serve.
Gather all ingredients and equipment.
For the Bread
Preheat broiler or grill to 350°F (180°C).
Slice the rolls on the bias into 1/2-inch-thick pieces.
Brush the slices with the olive oil and set aside.
For the Mussels
Place the olive oil in a large skillet or Dutch oven over medium high heat.
For the Mussels
Heat the olive oil in a large deep skillet over medium heat. Add the onion and sauté for 3-5 minutes or until translucent.
Add the tomatoes and cook until they begin to soften and burst open.
Add the garlic and sauté for an additional minute.
Add the mussels, white wine, beans, salt, and pepper. Cover the skillet and steam the mussels until they start to open, about 4-5 minutes.
Turn off the heat, add in the butter, basil, and lemon zest. Stir to incorporate. Discard any mussels that did not open when cooking. Cover to keep warm.
Grill the slices of baguettes on either side until golden brown, about 1 minute per side.
Serve the grilled bread with the mussels.
Gather all ingredients and equipment.
Place the walnuts in a small skillet over medium high heat.
Cook for about 7 to 10 minutes. Toss frequently so that the nuts brown but do not burn.
Place arugula, red onion, parmesan, and walnuts in a large mixing bowl.
Just before serving, add the dressing to the salad and toss gently.
Serve immediately.
Gather all ingredients and equipment.
Preheat an oven to 350°F (180°C).
In a large bowl, mix all of the ingredients except for the olive oil. Make sure that all of the ingredients are evenly distributed throughout the meat.
Begin shaping the meat mixture into meatballs, about 1-1/2 inches thick. Once rolled, place the meatballs on a large sheet tray.
Place a large skillet over medium-high heat and add the olive oil. Once heated, add the meatballs one at a time and cook until golden brown on each side. Continue to do this until all of the meatballs have been seared to a golden brown. Once seared, place on a sheet pan.
Place the sheet pan in the oven for approximately 10-15 minutes or until the meatballs are fully cooked through. Remove the meatballs from the oven and serve.
