Combinations Pick 2 Recipe

Trim and portion

Choose two protein items from the Base Proteins section (total combined weight about 1–1.5 lb). Trim excess fat from meats, cut chicken into 1-inch strips or bite-size pieces, slice flank steak thinly across the grain, cube pork tenderloin into 1-inch medallions, cut tofu into 1-inch cubes, or leave shrimp whole. Pat dry with paper towels.

Make the marinade

In a medium bowl combine olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, black pepper, and kosher salt. Whisk until emulsified. This quantity is enough to marinate both protein choices.

Marinate

Place the prepared proteins in separate bowls or resealable bags and divide the marinade between them (if you want distinct flavors, reserve half the marinade before adding garlic and lemon, and add different herbs to each). Marinate in the refrigerator for 15–30 minutes for seafood/tofu or 30–60 minutes for chicken, pork, or beef. Do not exceed 4 hours for acidic marinades.

Cook proteins

Heat a large skillet or grill pan over medium-high heat and add 1 teaspoon oil. For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). For flank steak: cook 2–4 minutes per side for medium-rare (adjust to preference), then rest 5 minutes and slice thinly across the grain. For pork tenderloin: sear 2–3 minutes per side then reduce heat and cook 6–8 minutes until 145°F (63°C) internal; rest 3–5 minutes. For tofu: sauté cubes in a nonstick skillet 3–4 minutes per side until golden and slightly crisp. For shrimp: cook 1–2 minutes per side until opaque and pink. Transfer cooked proteins to a warm plate and tent with foil.

Steamed rice

If using rice, rinse 1 cup uncooked jasmine rice under cold water. Combine with 1 1/2 cups water in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes, then fluff with a fork to yield about 2 cups cooked.

Roasted baby potatoes

Preheat oven to 425°F (220°C). Toss 2 cups halved baby potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet cut side down and roast 20–25 minutes until golden and tender. Sprinkle with a tablespoon chopped parsley when done.

Sautéed seasonal vegetables

Heat 1 tablespoon oil in a skillet over medium-high heat. Add broccoli florets, sliced bell pepper, and zucchini. Season with 1/4 teaspoon salt and sauté 5–7 minutes until crisp-tender. Finish with a squeeze of lemon juice and 1 teaspoon toasted sesame seeds.

Simple salad

In a bowl combine mixed salad greens, halved cherry tomatoes, and sliced cucumber. Dress lightly with 1 tablespoon olive oil, 1 teaspoon lemon juice, and a pinch of salt just before serving.

Heat / finish sauces

If using chimichurri or tzatziki straight from the fridge, spoon into small bowls. For a warm finishing sauce, gently warm chimichurri in a small pan over low heat for 1 minute, do not boil.

Plate the Combination Pick 2

On each plate arrange the two prepared proteins side by side (slice steak across the grain first). Add two chosen sides — for example, 1 cup steamed rice and 1 cup sautéed vegetables, or roasted baby potatoes and a simple salad. Drizzle 1–2 tablespoons of sauce (chimichurri or tzatziki) over one protein and serve the other with the remaining sauce on the side. Sprinkle toasted sesame seeds and chopped parsley over proteins and vegetables. Garnish with lemon or lime wedges.

Serve

Serve immediately while proteins are hot and sides are fresh. Provide extra sauce on the side for guests to add to taste.