Creative Combo Recipe

Grilled chicken breast

Trim and pound a boneless chicken breast to even thickness (about 1/2 inch). Season both sides with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then slice thinly.

Seared salmon filet

Pat a 5–6 oz salmon filet dry, season with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in a nonstick skillet over medium-high. Place skin-side down, press gently for 30 seconds, cook 4 minutes skin-side down, then 1–2 minutes flesh-side until just cooked (internal 50–55°C / 122–131°F) for moist center. Remove and rest 3 minutes, then serve whole or sliced.

Pan-seared tofu

Press 200 g firm tofu 15 minutes to remove excess water, slice into 1/2-inch slabs. Season lightly with 1/4 tsp salt and pepper. Heat 1 tbsp oil in a skillet over medium-high, sear tofu 3–4 minutes per side until golden. Keep warm.

Garlic butter shrimp

Peel and devein 8 medium shrimp, pat dry and season with a pinch of salt and pepper. Melt 1 tbsp butter in skillet over medium-high, add shrimp and 1 minced garlic clove, cook 1–2 minutes per side until opaque and curled. Remove and keep warm; spoon any garlic butter over shrimp.

Roasted vegetable medley

Preheat oven to 220°C (425°F). Chop zucchini, bell pepper and eggplant into 1-inch pieces; toss with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp pepper. Roast on a sheet pan for 18–22 minutes, stirring once, until tender and lightly caramelized.

Seasonal mixed greens

Place 2 cups mixed greens in a bowl. Toss with 2 tbs balsamic vinaigrette just before plating.

Herb mashed potatoes

Prepare 1 cup mashed potatoes (from boiled potatoes). Stir in 1 tbs butter, 1 tbs chopped parsley, a pinch of salt and pepper. Keep warm.

Steamed jasmine rice

Rinse 1 cup jasmine rice until water runs clear. Combine with 1 1/4 cups water, bring to a simmer, cover and cook 12–14 minutes until water is absorbed. Fluff with fork and keep warm.

Lemon butter sauce

Melt 2 tbs butter in a small saucepan over low heat. Stir in 1 tbs fresh lemon juice, a pinch of salt and a grind of black pepper. Keep warm.

Soy-ginger glaze

Whisk together 2 tbs soy sauce, 1 tsp grated fresh ginger and 1/2 tsp honey in a small bowl. Warm briefly in a pan until slightly thickened (30–60 seconds).

Chimichurri

Stir together 2 tbs prepared chimichurri or blend 1/4 cup parsley, 1 clove garlic, 1 tbs red wine vinegar, 2 tbs olive oil, pinch salt and pepper until slightly coarse. Spoon over protein choice if desired.

Plating & finishing

Select two base components from the base section. Arrange them attractively on a plate (protein + starch/veg or two proteins, etc.). Drizzle appropriate sauce(s): lemon butter for seafood or chicken, soy-ginger for salmon or tofu, chimichurri for grilled chicken or roasted vegetables, balsamic vinaigrette for mixed greens. Add a wedge or two of fresh lemon on the side. Sprinkle chopped parsley and toasted sesame seeds or microgreens as garnish, to taste.