Choice Of One Entrée Recipe

Prepare marinade

In a medium bowl combine 3 tbs olive oil, 1 tbs lemon juice, 1 tbs soy sauce, 1 tbs honey, 2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Divide marinade according to chosen protein: reserve about 3 tbs for salmon, 3 tbs for chicken, 2 tbs for steak, 2 tbs for tofu. Place chosen protein in a shallow dish or zip-top bag, pour marinade over, turn to coat, and refrigerate 20–30 minutes (up to 2 hours for steaks or chicken). If serving multiple entrées, prepare separate marinades adjusted to portions.

Chicken (pan-sear and roast)

Preheat oven to 400°F (200°C). Heat 1 tbs olive oil in an ovenproof skillet over medium-high heat. Season marinated chicken with 1/4 tsp smoked paprika and a pinch of salt. Sear 3–4 minutes per side until golden. Transfer skillet to oven and roast 10–12 minutes until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes; finish with 1 tbs butter and sprinkle 1 tsp chopped parsley.

Salmon (pan-seared)

Heat 1 tbs olive oil in a nonstick skillet over medium-high. Pat salmon dry, season with 1/4 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down (if present) and sear 4–5 minutes until crisp, flip and cook 2–3 minutes more (or until internal temp 125–130°F for medium). Squeeze 1/2 tbs lemon juice over fish, remove from heat and rest 2 minutes; top with 1 tsp chopped parsley and lemon wedge.

Steak (pan-sear)

Bring steak to room temp. Pat dry and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp chopped rosemary. Heat 1 tbs olive oil in cast-iron skillet over high heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (adjust for doneness). Add 1 tbs butter and spoon over steak for 30 seconds, then rest 5 minutes before slicing.

Tofu (pan-crisp)

Press tofu 15–20 minutes to remove excess water. Cut into 1/2-inch slices or cubes, toss with 2 tbs soy sauce, 1 tbs olive oil, 1 tsp minced garlic and 1/4 tsp smoked paprika. Heat 1 tbs oil in nonstick skillet over medium-high and cook tofu 3–4 minutes per side until golden and crisp. Finish with a squeeze of lemon and 1 tsp parsley.

Roasted baby potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp dried oregano and 1/4 tsp black pepper. Spread on a baking sheet and roast 25–30 minutes, turning once, until crisp outside and tender. Finish with 1 tbs butter and 1 tsp chopped parsley.

Steamed asparagus

Trim woody ends from 1 lb asparagus. Steam or blanch in boiling salted water 3–4 minutes until bright green and tender-crisp. Drain and toss with 1/2 tbs olive oil, a squeeze of lemon and a pinch of salt.

Mixed greens salad

In a bowl toss 6 cups mixed greens with 1 tbs olive oil, 1 tbs lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss just before serving to keep greens crisp.

Steamed jasmine rice

Rinse 2 cups jasmine rice until water runs clear. Combine with 2.25 cups water and pinch of salt in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit 10 minutes, then fluff with a fork.

Choose one cooked protein and one side. Place side on plate, slice protein if relevant, arrange on or beside side. Spoon any resting juices or a small pat of butter over protein. Garnish with lemon wedge and sprinkle with remaining chopped parsley.

Serve immediately while hot. Provide extra condiments (soy sauce, Dijon, or steak sauce) on the side if desired.