Lunch Package One Recipe

1. Prepare the vegetables: rinse and dry the mixed greens, halve the cherry tomatoes, thinly slice the cucumber and red onion, and grate the carrot. Place all vegetables in a large bowl and toss gently to combine.

2. Make the vinaigrette: whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/8 teaspoon black pepper until emulsified. Taste and adjust seasoning.

3. Dress the salad: drizzle about 3 tablespoons of vinaigrette over the greens and toss lightly. Top with croutons just before serving.

4. Make the Caesar dressing: in a small bowl whisk together 3 tablespoons mayonnaise, 1 tablespoon grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1/8 teaspoon salt and 1/8 teaspoon black pepper until smooth. Stir in finely chopped anchovy if using.

5. Assemble the salad: place two halved little gem hearts on a plate, spoon about 1.5 tablespoons dressing over each half (3 tablespoons total), sprinkle a tablespoon of grated Parmesan over the leaves, add croutons or toasted baguette slices and finish with a crack of black pepper.

6. Bring steak to room temperature: remove the 10 oz sirloin from the refrigerator 30 minutes before cooking and pat dry with paper towels.

7. Season: rub the steak with 1 tablespoon olive oil, then season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon coarsely ground black pepper.

8. Sear and cook: heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the steak and sear 3-4 minutes without moving until a brown crust forms. Flip and add 1 tablespoon butter, the crushed garlic clove and the herb sprig. Tilt the pan and spoon the melted butter over the steak for another 3-4 minutes for medium-rare (internal temperature about 130-135°F / 54-57°C). Adjust time ±2 minutes for desired doneness.

9. Rest: transfer steak to a cutting board, tent loosely with foil and rest 5-10 minutes before slicing to allow juices to redistribute.

10. Slice and serve: slice against the grain and serve with any accumulated juices spooned over the top.

11. Cook pasta: bring a large pot of salted water to a boil. Add 8 oz rigatoni and cook according to package until al dente (usually 10-12 minutes). Reserve 3/4 cup pasta cooking water, then drain and set aside.

12. Season chicken: pat the 8 oz chicken breast dry and coat both sides with 1 tablespoon blackening seasoning, pressing to adhere.

13. Cook chicken: heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and sear 4-5 minutes per side until cooked through and blackened on the exterior (internal temp 165°F / 74°C). Transfer to a plate and let rest 5 minutes, then slice into bite-size pieces.

14. Make sauce: in the same skillet over medium heat add 1 tablespoon minced shallot and 1 teaspoon minced garlic; sauté 1 minute until fragrant. Add 1 tablespoon tomato paste and cook 1 minute. Pour in 1 cup heavy cream, stir and scrape any brown bits from the pan. Simmer gently 3-4 minutes until slightly thickened.

15. Finish pasta: stir in 1/2 cup grated Parmesan and chopped parsley, adjust seasoning with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, add reserved pasta water a few tablespoons at a time until desired consistency. Add drained rigatoni and sliced chicken to the skillet, toss to coat and heat through for 1-2 minutes.

16. Serve: divide onto plates and garnish with extra Parmesan and parsley if desired.

17. Form the patty: gently shape 8 oz ground wagyu into a single patty about 3/4 inch thick, taking care not to overwork the meat. Make a slight indentation in the center so it cooks evenly.

18. Season: season both sides of the patty with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper just before cooking.

19. Toast buns: heat a skillet over medium heat, spread 1/2 tablespoon butter on the cut sides of the bun and toast until golden, about 1-2 minutes. Remove and set aside.

20. Cook burger: in a hot skillet or griddle over medium-high heat, place the patty and cook undisturbed 3-4 minutes until a crust forms. Flip and cook another 3-4 minutes for medium (adjust for desired doneness). If using cheese, place the slice on the patty during the last minute and cover to melt.

21. Assemble: spread mayonnaise, ketchup or mustard on the bun as desired, place the patty on the bottom bun, top with lettuce, tomato slice, onion rings and pickle slices. Cap with the top bun and serve immediately.