2 Appetizers, 3 Entrees, 2 Sides Recipe

Prep Shrimp

Pat shrimp dry with paper towels and season lightly with 0.25 tsp salt and 0.25 tsp black pepper.

Make Batter

In a bowl whisk together flour, cornstarch and baking powder. Stir in the beaten egg and cold club soda until a smooth batter forms; it should be thick but pourable. Add minced garlic and the remaining 0.75 tsp salt (adjust to taste).

Fry Shrimp

Heat vegetable oil in a deep skillet to 350°F (175°C) or until a small drop of batter sizzles and browns in ~30 seconds. Dip each shrimp into the batter, letting excess drip off, then carefully place into hot oil in batches to avoid overcrowding. Fry 2–3 minutes per batch until golden and crisp. Transfer to a wire rack or paper towel-lined plate.

Serve

Arrange shrimp on a platter, sprinkle with chopped parsley and a squeeze of lemon. Serve immediately while crisp.

Sauté Garlic and Spinach

Heat olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add fresh spinach in batches and cook until wilted (if using frozen spinach, ensure it is well drained before adding). Remove from heat and let cool slightly.

Combine and Bake

In a mixing bowl combine softened cream cheese, sour cream and mayonnaise until smooth. Stir in cooked spinach, crumbled feta, grated Parmesan, red pepper flakes, salt and pepper. Transfer mixture to a small baking dish and bake at 375°F (190°C) for 15–18 minutes until bubbly and lightly golden on top.

Serve

Top with a drizzle of olive oil if desired and serve warm with toasted baguette slices or pita chips.

Marinate

Preheat oven to 425°F (220°C). In a small bowl combine olive oil, chopped rosemary, thyme, minced garlic, lemon zest, lemon juice, 1.5 tsp salt and 0.75 tsp black pepper. Rub mixture evenly over chicken thighs, making sure to get under the skin where possible. Let rest 15–30 minutes at room temperature or up to 2 hours refrigerated.

Roast

Place thighs skin-side up on a rimmed baking sheet or in a roasting pan. Roast in the preheated oven for 30–35 minutes until skin is crisp and internal temperature reaches 165°F (74°C). If skin needs extra browning, broil for 1–2 minutes watching carefully.

Rest and Serve

Let chicken rest 5 minutes before serving to retain juices. Spoon any pan juices over thighs.

Prepare Sauce

In a small bowl combine Greek yogurt, chopped dill, lemon juice, minced shallot, honey and a pinch of salt and pepper. Taste and adjust seasoning. Chill until ready to serve.

Sear Salmon

Pat salmon fillets dry and season both sides with 1 tsp salt and 0.5 tsp black pepper (divided as needed). Heat 2 tbs olive oil in a heavy skillet over medium-high heat. Place fillets skin-side down and press gently for 20 seconds to prevent curling. Cook 4–5 minutes skin-side down until skin is crisp, then flip and cook 1–2 minutes more until fish is cooked through but still moist (internal temp ~125–130°F for medium).

Serve

Plate salmon fillets and spoon dill yogurt sauce alongside or on top. Garnish with extra dill and a lemon wedge if desired.

Season and Sear

Pat medallions dry and season both sides with 1.5 tsp salt and 1 tsp black pepper (divide across pieces). Heat 2 tbs olive oil in a heavy skillet over high heat until shimmering. Sear medallions 2–3 minutes per side for medium-rare (times vary by thickness). Transfer to a warm plate and tent with foil to rest.

Make Reduction

Reduce heat to medium and add 2 tbs butter to the skillet. Add chopped shallot and sauté 1–2 minutes until soft. Pour in 0.5 cup dry red wine and scrape up browned bits from the pan. Let wine reduce by half (about 3–5 minutes). Add 0.5 cup beef stock and thyme sprigs and simmer 3–4 minutes until sauce slightly thickens. Remove thyme sprigs and whisk in any remaining 1 tbs butter off heat for shine. Taste and adjust seasoning.

Serve

Place medallions on plates and spoon red wine reduction over or alongside. Serve immediately.

Boil Potatoes

Place cubed potatoes in a large pot and cover with cold water. Add 1 tbs salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Mash and Season

Return potatoes to warm pot. Add butter, warmed milk, minced garlic, grated Parmesan, 0.5 tsp salt and 0.25 tsp black pepper. Mash with a potato masher or use a ricer for silky texture until smooth and creamy. Taste and adjust seasoning. Keep warm until serving.

Preheat and Toss

Preheat oven to 425°F (220°C). In a large bowl toss carrots, broccoli and sliced red bell pepper with 2 tbs olive oil, dried oregano, 0.75 tsp salt and 0.5 tsp black pepper until evenly coated.

Roast

Spread vegetables in a single layer on a rimmed baking sheet. Roast 18–22 minutes, stirring once halfway, until edges are caramelized and vegetables are tender.

Finish and Serve

Remove from oven and, if using, toss with 1 tbs fresh lemon juice. Adjust seasoning and serve hot.