All Menus Recipe

Prep pantry staples

Measure and organize dry ingredients (flour, sugars, baking powder, baking soda, cocoa powder). Sift flour and cocoa powder together if using for baking. Keep salts, pepper, dried herbs in labeled containers for easy access.

Prepare aromatics

Peel and dice onions and mince garlic. Store in an airtight container in the refrigerator if not using immediately. Chop parsley and zest lemons; store separately.

Butter and milk handling

Bring unsalted butter to room temperature for baking (about 30–45 minutes) and milk to refrigerator temperature. For sauces and batters, measure milk at room temperature unless recipe specifies warm or cold.

Roast or pan-sear chicken breasts

Preheat oven to 200°C (400°F). Pat chicken dry, season with 1.5 tsp salt, 1 tsp pepper, half the garlic, half the lemon zest, and 1 tbs olive oil. For oven: sear in an ovenproof skillet 2 minutes per side over medium-high heat, then roast in oven 12–18 minutes until internal temperature reaches 74°C (165°F). Let rest 5 minutes before slicing. For stovetop-only: cook covered over medium heat 8–10 minutes per side until done.

Ground beef (versatile base)

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add diced onion and carrots and sauté 4–5 minutes until softened. Add ground beef and cook, breaking up, until browned (6–8 minutes). Stir in tomato paste, Worcestershire, canned tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt and 1/2 tsp pepper. Simmer 10–15 minutes for flavors to meld. Use as bolognese, taco base, or hearty stew component.

Pan-seared or baked salmon

Pat salmon fillets dry and season with 1 tsp salt, 1/2 tsp pepper, remaining lemon zest and juice, and 1 tbs olive oil. For pan-sear: heat skillet medium-high and sear skin-side down 4–5 minutes, flip and cook 2–3 minutes more for medium. For oven: bake at 200°C (400°F) for 10–12 minutes depending on thickness. Finish with chopped parsley.

Beans and tomato compote

In a saucepan, heat 1 tbs olive oil, sauté remaining onion and garlic 2–3 minutes, add drained beans and canned tomatoes, 1/2 tsp salt, 1/4 tsp pepper and simmer 8–10 minutes. Stir in a splash (1–2 tbs) of soy sauce for umami if desired.

Roasted potatoes and carrots

Preheat oven to 220°C (425°F). Toss diced potatoes and sliced carrots with 2 tbs olive oil, 1 tsp salt, 1/2 tsp pepper, and 1 tsp dried oregano. Spread in a single layer on a rimmed baking sheet and roast 25–35 minutes, turning once, until golden and tender.

Steamed rice

Rinse 3 cups uncooked rice until water runs clear. Combine rice with 4.5 cups water (1.5:1 water-to-rice ratio for stovetop white rice) and a pinch of salt in a medium pot. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Rest 10 minutes off heat, then fluff with a fork.

Simple mixed greens salad

Combine mixed greens (10 cups) with a light dressing made from 3 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Toss and finish with chopped parsley.

Quick pan sauce (for chicken or salmon)

After cooking protein, remove from pan and deglaze with 1/4 cup stock, scraping browned bits. Add 1 tbs butter, 1 tbs lemon juice, 1 tbs soy sauce (or to taste), and 1/2 tsp black pepper. Simmer 1–2 minutes until slightly reduced and glossy, then spoon over protein.

Tomato-based sauce

Combine sautéed aromatics with tomato paste, canned tomatoes, 1 cup stock, 1 tsp sugar (if tomatoes are acidic), oregano and basil. Simmer 10–20 minutes and adjust seasoning with salt and pepper. Use for pasta, braises, or as a base for other menu items.

Basic chocolate cake batter

Preheat oven to 175°C (350°F). In a bowl, cream 1 cup (2 sticks) softened unsalted butter with 1.5 cups granulated sugar until light and fluffy (3–4 minutes). Add 3 eggs one at a time, mixing well. Stir in 2 tsp vanilla. In a separate bowl whisk 2.5 cups flour, 0.5 cup cocoa powder, 2 tsp baking powder, 1 tsp baking soda and 1 tsp salt. Alternately add dry mixture and 1.5 cups milk to the butter mixture, beginning and ending with dry ingredients, mixing until just combined. Pour into greased pans and bake 25–35 minutes until a toothpick comes out clean. Cool completely before frosting.

Simple cookie dough

Cream 1 cup butter with 1 cup granulated sugar and 0.75 cup brown sugar. Beat in 1 egg and 1 tsp vanilla. Combine 2.5 cups flour, 1 tsp baking soda and 0.5 tsp salt; gradually add to wet ingredients. Chill dough 30 minutes, scoop onto baking sheet and bake at 175°C (350°F) 10–12 minutes until edges are set.