Combo (pick Any Two) Recipe

Grilled Chicken Breast

Pat a 6–7 oz chicken breast dry and season both sides with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden, then lower heat to medium and cook another 4–6 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes. Finish with 1 tsp butter and a squeeze of lemon.

Pan-seared Salmon

Season a 6–7 oz salmon fillet with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbs olive oil in a nonstick skillet over medium-high. Place salmon skin-side down and cook 4–5 minutes until crisp. Flip and cook 2–4 more minutes until opaque in the center (internal ~125–130°F for medium). Remove, top with 1 tsp butter and a lemon wedge.

Crispy Fried Shrimp

Pat 6–8 medium shrimp dry. Set up dredging station: flour (0.25 cup), beaten egg (1), panko (0.5 cup) seasoned with 0.25 tsp salt and 0.25 tsp pepper. Heat 1 cup vegetable oil in a heavy skillet or pot to 350°F (175°C). Dredge shrimp in flour, egg, then panko. Fry in batches 1.5–2 minutes until golden and cooked through. Drain on paper towels, sprinkle with salt and serve with lemon.

Veggie Stir-Fry

Cut mixed vegetables (about 3 cups) into bite-sized pieces. Heat 1 tbs olive oil in a wok over high heat until shimmering. Add minced garlic and stir 30 seconds. Add vegetables and stir-fry 4–6 minutes until crisp-tender. Mix 2 tbs soy sauce, 1 tbs honey, 1 tsp cornstarch and 2 tbs water; pour into wok and toss 1 minute until sauce thickens. Adjust salt/pepper to taste.

House Salad

Combine 4 cups mixed greens, 0.5 cup halved cherry tomatoes and 0.5 cup sliced cucumber in a bowl. Toss with 3 tbs dressing just before serving.

Loaded Baked Potato

Preheat oven to 425°F (220°C). Scrub a medium russet potato, dry and rub with 1 tbs olive oil and 0.5 tsp salt. Bake directly on rack 45–60 minutes until tender when pierced. Split open, fluff interior with fork, add 1 tbs butter, 2 tbs shredded cheddar and 1 tbs grated parmesan, season to taste. Optional: add sour cream and chives.

Macaroni and Cheese

Cook 1 cup dried macaroni in salted boiling water until al dente, drain. In same pot, melt 1 tbs butter over medium, whisk in 1 tbs flour and cook 1 minute. Gradually whisk in 1 cup milk until thickened, then stir in 1.5 cups shredded cheddar and 2 tbs parmesan until smooth. Combine pasta and cheese sauce, season with salt and pepper. Keep warm.

Hand-cut Fries

Cut 2 medium potatoes into 1/4–1/2" fries and soak 30 minutes in cold water (optional crisping). Pat dry thoroughly. Heat vegetable oil to 325°F (160°C) and blanch fries 3–4 minutes until soft but not colored; drain and let rest. Increase oil to 375°F (190°C) and fry in batches 2–3 minutes until golden and crispy. Drain, toss with 0.5 tsp salt and serve.

Garlic Bread

Preheat oven to 400°F (200°C). Mix 2 tbs softened butter with 1 minced garlic clove and 1 tbs grated parmesan. Spread over 2 slices of bread. Bake 8–10 minutes until golden and crisp. Optional: broil 1 minute for extra browning.

Steamed Rice

Rinse 1 cup long-grain rice under cold water until water runs clear. Combine rice with 1.5 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water absorbed. Remove from heat and rest 5 minutes, then fluff with fork.

Select any two prepared items from the previous section and plate them together. If one is a main protein (chicken, salmon, shrimp) and the other is a side (fries, mac & cheese, baked potato, rice, garlic bread, salad, or veggies), arrange the protein on one side and the side on the other for contrast.

Garnish proteins with a lemon wedge and a small pat of butter where appropriate. For the salad, serve dressing on the side if desired. For fries or fried shrimp, serve with ketchup or dipping sauce on the plate.

Serve immediately while hot. The recipe as written yields two lunch-sized portions (two items per plate, enough for 2 people if each person picks one item each or one person picks two).