Recipe Collection

Ingredients:

• 2 lbs ground beef (80/20 blend)
• 1 tsp salt
• 1/2 tsp black pepper
• 4 burger buns
• Cheese slices (optional)
• Lettuce, tomato, onion for toppings

Instructions:

1. Preheat grill to medium-high heat (375-400°F)
2. Form beef into 4 patties, slightly larger than buns
3. Season both sides with salt and pepper
4. Create a small dimple in center of each patty
5. Grill 4-5 minutes per side for medium doneness
6. Use temperature probe to check internal temp (160°F)
7. Add cheese in last minute if desired
8. Toast buns lightly on grill
9. Assemble with desired toppings and serve

Ingredients:

• 1 lb penne pasta
• 3 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup fresh parmesan, grated
• Fresh basil for garnish

Instructions:

1. Heat olive oil in cast iron skillet over medium heat
2. Sauté onion and bell pepper until softened (5 mins)
3. Add garlic and cook for 1 minute more
4. Add pasta, broth, diced tomatoes, and seasonings
5. Bring to a boil, then reduce heat and simmer
6. Cook covered for 15-18 minutes, stirring occasionally
7. Remove lid and cook 2-3 minutes to thicken
8. Top with parmesan and fresh basil
9. Let rest 5 minutes before serving

Ingredients:

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced rounds
• 1 cup baby carrots, halved
• 1 red onion, wedged
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp balsamic vinegar
• Fresh herbs for garnish

Instructions:

1. Preheat air fryer to 380°F (193°C)
2. Cut all vegetables into uniform pieces
3. Toss vegetables with olive oil and seasonings
4. Cook carrots first for 8 minutes
5. Add remaining vegetables and cook 12-15 minutes
6. Shake basket every 5 minutes for even cooking
7. Drizzle with balsamic vinegar when done
8. Garnish with fresh herbs and serve immediately

Ingredients:

• 100g active sourdough starter
• 375g bread flour
• 300g warm water (80°F/27°C)
• 10g sea salt
• Extra flour for dusting

Instructions:

1. Mix starter, water, and flour until just combined
2. Let rest 30 minutes (autolyse)
3. Add salt and mix thoroughly
4. Perform 4 sets of stretch and folds, 30 minutes apart
5. Bulk ferment 4-6 hours at room temperature
6. Pre-shape and rest 20 minutes
7. Final shape and place in banneton
8. Refrigerate overnight (12-24 hours)
9. Preheat Dutch oven to 475°F (245°C)
10. Score bread and bake covered 20 minutes
11. Remove lid, reduce to 450°F, bake 20-25 minutes more
12. Cool completely before slicing (2+ hours)

Ingredients:

• 5-7 lb beef brisket (point and flat)
• 2 tbsp kosher salt
• 2 tbsp black pepper (coarse)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• Oak or hickory wood chips

Instructions:

1. Trim excess fat, leaving 1/4 inch layer
2. Mix all dry spices for rub
3. Apply rub generously, wrap, refrigerate overnight
4. Remove from fridge 1 hour before cooking
5. Preheat smoker to 225°F (107°C)
6. Add soaked wood chips to smoker box
7. Place brisket fat-side down
8. Smoke until internal temp reaches 165°F (74°C) - about 6-8 hours
9. Wrap in butcher paper or foil
10. Continue cooking until internal temp reaches 203°F (95°C)
11. Rest wrapped for 1-2 hours before slicing
12. Slice against the grain, serve immediately

Ingredients:

• 1 lb chicken breast, sliced thin
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 green onions, chopped

Instructions:

1. Use food processor to slice vegetables uniformly
2. Mix soy sauce, oyster sauce, sesame oil, and cornstarch
3. Heat cast iron skillet over high heat
4. Add oil, then chicken - cook 3-4 minutes
5. Add garlic and onions, stir-fry 1 minute
6. Add harder vegetables first (carrots, broccoli)
7. Add softer vegetables (bell peppers)
8. Pour sauce over everything, toss 2 minutes
9. Garnish with green onions and serve immediately