Grilled steak kabobs marinated in a tangy orange sauce.

Orange Marinated Steak Kabob

A variety of hummus served with pita and fresh vegetables.

Hummus Sampler

Pan-fried chicken breast in a lemon butter sauce.

Chicken Francaise

Creamy risotto with mushrooms, asparagus, and a hint of truffle oil.

Mushroom Asparagus Truffle Risotto

Crispy risotto balls filled with mozzarella and served with marinara.

Arancini con Mary

A delicious salmon fillet drizzled with a rich truffle sauce.

Tuscan Truffle Salmon

Fresh burrata cheese served on a bed of arugula with a balsamic reduction.

Burratta Salad with Arugula

In a medium bowl, combine the orange juice, soy sauce, olive oil, minced garlic, grated ginger, and black pepper. Mix well.

Make the Marinade

Add the cubed steak to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for best flavor.

Marinate the Steak

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated steak, bell peppers, and red onion onto the skewers, alternating the ingredients.

Prepare the Skewers

Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the steak is cooked to your desired doneness.

Grill the Kabobs

Remove the kabobs from the grill and let them rest for a few minutes. Serve warm and enjoy your tangy orange marinated steak kabobs!

Serve

orange juice

soy sauce

olive oil

garlic, minced

ginger, grated

black pepper

steak (sirloin or flank), cut into cubes

bell peppers, cut into squares

red onion, cut into squares

skewers

In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding water as needed to reach desired consistency.

Classic Hummus

To the classic hummus mixture, add roasted red peppers and blend until smooth.

Roasted Red Pepper Hummus

Add fresh basil to the classic hummus mixture and blend until smooth.

Basil Hummus

Incorporate ground beetroot into the classic hummus and blend until smooth.

Beetroot Hummus

Mix spicy harissa with the classic hummus and blend until well combined.

Spicy Harissa Hummus

Transfer each flavored hummus to a serving bowl. Arrange pita bread, carrot sticks, celery sticks, and cucumber slices on a platter. Serve immediately.

Canned Chickpeas

Tahini

Garlic

Lemon Juice

Olive Oil

Cumin

Salt

Water

Roasted Red Peppers

Fresh Basil

Ground Beetroot

Spicy Harissa

Pita Bread

Carrot Sticks

Celery Sticks

Cucumber Slices

Flatten the chicken breasts to an even thickness. Season both sides with salt and pepper.

Prepare the Chicken

Dredge each chicken breast in flour, shaking off the excess. Dip into beaten eggs and allow excess to drip off.

Bread the Chicken

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside.

Cook the Chicken

In the same skillet, add minced garlic and sauté for about 30 seconds. Add lemon juice and chicken broth, scraping up any browned bits. Allow to simmer for 2-3 minutes.

Make the Sauce

Add the remaining butter to the sauce, stirring until melted and combined. Return the chicken to the skillet, spooning sauce over it to coat.

Finish the Sauce

Sprinkle with chopped parsley before serving. Enjoy your Chicken Francaise!

Garnish and Serve

Chicken breasts

All-purpose flour

Eggs

Black pepper

Butter

Olive oil

Garlic cloves

Lemon juice

Chicken broth

Parsley

In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and asparagus, cooking for another 5-6 minutes until tender.

Sauté Vegetables

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is slightly translucent.

Toast the Rice

Pour in the white wine and stir until it is mostly absorbed by the rice.

Deglaze with Wine

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Broth Gradually

Once the rice is cooked, remove from heat. Stir in grated Parmesan cheese, truffle oil, salt, and black pepper to taste.

Finishing Touches

Serve the risotto warm, garnished with additional Parmesan and a drizzle of truffle oil if desired.

Arborio rice

Vegetable broth

Mushrooms (cremini or button), sliced

Asparagus, cut into 1-inch pieces

Onion, finely chopped

Garlic, minced

White wine

Parmesan cheese, grated

Truffle oil

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Add the risotto rice and stir for 1-2 minutes. Gradually add water or chicken broth, one cup at a time, stirring constantly until the liquid is absorbed and the rice is cooked al dente. This should take about 18-20 minutes. Stir in the grated Parmesan cheese, salt, and pepper. Remove from heat and let it cool.

Cook the Risotto

Once the risotto has cooled, take a small amount of the mixture in your hands, flatten it slightly, and place a cube of mozzarella in the center. Mold the rice around the cheese and roll it into a ball. Repeat with the remaining mixture.

Form the Balls

Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Roll each risotto ball first in flour, then dip in egg, and finally coat with breadcrumbs.

Bread the Arancini

In a deep pot, heat the vegetable oil to 350°F (175°C). Carefully add the breaded risotto balls in batches and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

Serve the crispy arancini hot with marinara sauce on the side for dipping.

Risotto rice

Water or chicken broth

Mozzarella cheese, cubed

Breadcrumbs

Vegetable oil

Preheat the oven to 375°F (190°C). Season the salmon fillets with salt and black pepper on both sides.

Prepare the Salmon

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the salmon fillets, skin-side down, and sear for about 4-5 minutes until the skin is crispy.

Sear the Salmon

Remove the salmon from the skillet and set aside. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and truffle oil, stirring well to combine. Simmer for 2-3 minutes until the sauce thickens slightly.

Make the Truffle Sauce

Return the salmon fillets to the skillet, spooning the truffle sauce over the top. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the salmon is cooked through.

Combine and Bake

Remove from the oven, sprinkle with chopped fresh parsley, and serve immediately with additional truffle sauce if desired.

salmon fillets

truffle oil

heavy cream

garlic

fresh parsley

salt

In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Reduce the heat to low and let it simmer for about 10-15 minutes, or until it thickens slightly. Remove from heat and let cool.

Make the Balsamic Reduction

In a large bowl, combine the arugula and cherry tomatoes. Drizzle with olive oil, and season with salt and black pepper. Toss gently to coat.

Prepare the Salad

Place the arugula salad on a serving platter. Tear the burrata cheese open and place it in the center of the salad. Drizzle the balsamic reduction over the top, and garnish with fresh basil leaves.

Orange Marinated Steak Kabob

Hummus Sampler

Chicken Francaise

Mushroom Asparagus Truffle Risotto

Arancini Con Mary

Tuscan Truffle Salmon

Burratta Salad With Arugula