Lunch Package One Recipe

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion and shredded carrot.

Drizzle with 3 tbs vinaigrette, season with 1/4 tsp kosher salt and 1/8 tsp black pepper. Toss gently to coat and divide onto plates immediately.

Cut little gem lettuce heads in half lengthwise and rinse; spin dry or pat dry with paper towels.

Place halved little gems on a platter, spoon 3 tbs (about half) of the Caesar dressing over the cut sides, then drizzle remaining dressing over the leaves as needed so each half is lightly coated.

Sprinkle grated Parmesan and croutons evenly across the lettuce halves. Grind a little black pepper over each portion and serve with a lemon wedge to squeeze just before eating.

Remove the 10 oz sirloin from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides liberally with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs olive oil and sear the steak 2.5–3 minutes per side for medium-rare (adjust 1–2 minutes more for medium).

During the last 1 minute of cooking, add 1 tbs butter, the smashed garlic clove and the herb sprig to the pan. Tilt the pan and spoon the melted butter over the steak to baste for flavor.

Transfer steak to a cutting board and rest 5–7 minutes before slicing against the grain. Serve whole or sliced with pan juices.

Bring a large pot of salted water to a boil and cook 8 oz rigatoni until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.

While pasta cooks, butterfly or halve each chicken breast, season both sides generously with 2 tbs blackening seasoning.

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs butter. Add the chicken and cook 4–6 minutes per side until cooked through (internal temp 165°F / 74°C). Remove chicken, let rest 5 minutes, then slice into strips.

In the same skillet, add remaining 1 tbs olive oil and 1 tbs butter over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Pour in 1.25 cups creole/Cajun cream sauce (or make quickly by combining 3/4 cup heavy cream, 1/2 cup low-sodium chicken stock and 1 tsp tomato paste), bring to a gentle simmer and reduce 2–3 minutes until slightly thickened.

Stir in 1/2 cup grated Parmesan, adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, add reserved pasta water 1–2 tbs at a time to reach a creamy consistency.

Add cooked rigatoni and sliced blackened chicken to the skillet, toss to coat in sauce and heat through 1–2 minutes. Garnish with chopped parsley and serve immediately.

Divide wagyu beef into two 8-oz portions (or make two 6-oz patties from 1 lb total) and form gently into patties slightly larger than the buns. Do not overwork the meat.

Season both sides of each patty with 3/4 tsp salt and 1/2 tsp black pepper just before cooking.

Heat a griddle or skillet over medium-high heat until very hot. Lightly butter the inside of the buns and toast cut-side down until golden; set aside.

Cook patties 3–4 minutes per side for medium-rare to medium depending on thickness (adjust time for desired doneness). If using cheese, place on patties during the last 30–60 seconds and cover briefly to melt.

Assemble burgers: bottom bun, lettuce, tomato, burger patty with cheese, onion, pickles if desired, and top bun. Serve immediately.

Arrange 4 cups mixed greens on a large platter or individual plates.

Evenly distribute chopped lobster meat, quartered hard-boiled eggs, crumbled bacon, sliced avocado and halved cherry tomatoes in rows across the greens to create a Cobb-style presentation.

Sprinkle blue cheese crumbles over the salad. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper, then drizzle 3 tbs Cobb or red wine vinaigrette over the salad or serve dressing on the side.

Serve with a lemon wedge for squeezing over the lobster and enjoy immediately.