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Ingredients

• Thin slice steak (sirloin)
• Sourdough bread
• Half an onion
• 3 cloves of garlic
• 2 eggs
• Worcestershire sauce
• Balsamic vinegar
• Mayo
• Chimichurri
• Cherry tomatoes
• Thyme and rosemary
• Butter
• Olive oil
• Garlic and onion powder
• Salt and pepper
• Accent
• Crushed red pepper
• Cumin

Method

Steak Marinade

1. 1 Tbsp black pepper, Accent, salt, garlic powder and onion powder.
2. 1 tsp cumin and crushed red pepper.
3. Drizzle olive oil.
4. Cook 3–4 minutes each side for medium well.
5. Rest on a rack 5 minutes, then slice against the grain.

Assemble

1. Toast sourdough in pan or air fryer 2 min at 375°F.
2. Add mayo on bread.
3. Cook eggs to desired texture, place on bread.
4. Layer steak on eggs.
5. Add caramelized onion & garlic, chimichurri and roasted tomatoes.

Notes

— Optional: add cheese of choice and melt. Enjoy!

Ingredients

• 4 Italian sweet or hot sausage
• 4 eggs
• ½ cup oat milk
• 1 tbsp sea salt
• 1 tbsp black pepper
• Half an onion, chopped
• Half a green pepper, chopped
• Shredded cheese (optional)
• Street taco tortillas

Method

1. Place tortillas on a flat surface.
2. Remove sausage casing and smear the meat on each tortilla.
3. Cook meat-side down until golden, flip 2 min on tortilla side, fold gently.
4. Sauté onions and peppers with salt and pepper.
5. Mix eggs, oat milk, salt & pepper; cook in buttered/oiled pan to desired consistency.
6. Fill tacos with eggs and onion/pepper mix; add cheese if desired.
7. Serve with your favorite condiment.

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed & well-drained
• 8 oz cream cheese, softened
• 1 can Handy lump crab meat
• ½ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• Salt and pepper, to taste
• Optional: green onions, crushed red pepper, or a squeeze of lemon

Method

1. Preheat oven to 375°F (190°C).
2. Mix cream cheese, sour cream, mayo, mozzarella, Parmesan, garlic, salt & pepper.
3. Fold in the drained spinach and crab until evenly combined.
4. Transfer to a baking dish or oven-safe skillet.
5. Bake 20–25 min until hot and bubbly. Broil 2–3 min for a golden top if desired.

Serve With

Tortilla chips · toasted baguette · crackers · carrot & celery sticks

Ingredients

• Raw string beans
• Chopped garlic
• Butter
• Olive oil
• Crushed red pepper
• Goya vegetable seasoning

Method

1. Sauté garlic, crushed red pepper and olive oil.
2. Add string beans after cleaning and cutting the edges.
3. Stir fry until soft.
4. Add vegetable seasoning and butter.
5. Stir fry until slightly crisp — taste one to be sure.

Ingredients

• 1 lb ground beef (or ½ lb Italian sausage + ½ lb beef)
• Salt & black pepper, to taste
• 1 medium onion, chopped
• 15 oz tomato sauce
• 6 oz tomato paste
• ½ tsp Italian seasoning
• 1 tbsp dried parsley
• 1 tsp garlic powder
• Crushed red pepper, to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp sugar
• 1 cup water
• ¼ cup fresh basil (optional)
• Spaghetti noodles
• 2 tbsp jerk seasoning

Method

1. Season beef with salt, pepper and jerk seasoning.
2. Brown beef with onion; drain excess grease.
3. Add tomato sauce, paste, Italian seasoning, parsley, garlic powder, crushed red pepper, Worcestershire, sugar.
4. Stir, bring to a boil, add water, stir well.
5. Simmer 30 min. Add basil before serving if desired.

Ingredients

• Breadfruit
• Potato
• Callaloo
• Scotch bonnet pepper
• Salted meat (pig tails, neck bones)
• Curry powder
• Coconut oil
• Onion
• Garlic cloves
• Onion powder
• Garlic powder
• Salt
• Coconut milk

Method

1. Roast breadfruit 45 min at 365°F (or air fry 40 min at 360°F). Cool.
2. Peel, halve, remove dark center, slice ½ inch thick.
3. Sauté curry in coconut oil until medium brown.
4. Add onion, garlic, scotch bonnet, salted meat. Cook until tender.
5. Add 3–4 cups water, boil potatoes until almost soft, then add breadfruit and callaloo.
6. Add coconut milk near the end. Stir and cook 5 more minutes.
7. Plate with a side — basmati rice preferred.

Ingredients

Base

• ½ onion, small dice
• 3–4 cloves garlic, chopped
• 5–6 spring onions, sliced
• 300 g ground beef
• 2 tbsp vegetable oil
• 1 red chilli (optional)

Marinade

• 1 tsp sesame oil
• 1 tsp ginger paste
• ¼ tsp white/black pepper

Sauce

• 2 tbsp brown sugar
• 2 tbsp light soy
• 1 tsp dark soy
• ¼ cup chicken stock
• ½ tsp cornstarch

Method

1. Marinate beef with sesame oil, ginger, pepper.
2. Mix the stir fry sauce.
3. Heat oil; add onion, garlic, spring onions.
4. Add beef, cook through, breaking it up.
5. Add sauce, stir until thickened. Add chilli if using.
6. Serve over white rice with carrots & broccoli.

Ingredients

• Dark soy sauce
• Ginger slices
• Honey
• Brown sugar
• Old Bay
• Chopped garlic
• Water (to pan level)
• Cornstarch
• Garlic powder
• Onion powder
• Crushed red pepper
• Butter

Method

1. Clean and soak crab claw.
2. Cut thorns off claw.
3. Sauté butter and garlic.
4. Add dark soy, brown sugar, honey, Old Bay, crushed red pepper.
5. Add crab claws, cook 15 min.
6. Mix cornstarch and water; add slurry to pan and stir.
7. Cook 5 min and serve.

Ingredients

Chicken

• 4 boneless skin-on chicken thighs
• 1 tsp salt
• 1 tsp sesame oil (finishing)

Rice

• 1½ cups jasmine rice, rinsed
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 cups chicken broth
• Pinch of salt

Sauce

• 3 scallions, minced
• 3 garlic cloves, minced
• ½ tsp salt
• 3 tbsp neutral oil

Method

1. Season thighs with salt; cook skin-down 7–8 min until crisp, flip, cover, 6–7 min to 165°F. Brush sesame oil, rest 5 min.
2. Rice: sauté garlic & ginger in oil, add rice, add broth & salt, cook ~15 min.
3. Sauce: put scallions, garlic, salt in bowl; pour shimmering oil over, stir.
4. Slice chicken over rice, spoon sauce, add cucumber.

Ingredients

Chicken

• 4–6 chicken thighs
• ⅓–½ cup char siu sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp black pepper
• Red food coloring (4 drops)

Vegetables

• 12–16 oz string beans, trimmed
• 1 tbsp oil
• Salt & pepper

Method

1. Mix char siu, soy, garlic powder, pepper, food coloring; coat chicken. Marinate 20–30 min.
2. Preheat oven to 425°F; line a sheet.
3. Toss string beans with oil, salt, pepper.
4. Place chicken on pan, spread beans around, brush extra sauce.
5. Roast 20–25 min, flipping once.
6. Optional broil 1–2 min until sticky and charred.

Ingredients

• Smoked Gouda
• Sharp cheddar
• Mozzarella
• Fontina
• Sour cream
• Heavy cream
• All-purpose flour
• Paprika
• Butter
• Seasoning

Method

1. Cook butter and flour until dough-like.
2. Add sour cream and heavy cream; mix.
3. Add cheese blend, mix, save some for topping.
4. Butter pan, mix noodles with cheese sauce.
5. Top with leftover cheese mix.
6. Bake 45 minutes.

Ingredients

• Ground chicken or 2–3 chicken breast
• Celery seed seasoning or celery salt (pinch)
• Accent (1 tbsp)
• Black pepper
• Onion powder
• Garlic powder
• Paprika
• Salt
• Sparkling/seltzer water
• 1 egg
• All-purpose flour

Method

1. Mix dry seasonings into ground chicken (grind breast in processor if using).
2. Set up 2 bowls: flour (with paprika) and wet batter.
3. Wet batter: 1 cup flour, 1 egg, 1 cup seltzer until slightly watery.
4. Wet gloved hands; form small patties.
5. Lightly coat patties in flour.
6. Freeze 30 minutes.
7. Dip frozen patties in batter, shake off excess, fry.
8. Remove at light golden, rest 2 min, fry again for crispness.
9. Salt lightly and serve.

Ingredients

• Smoked or cooked ham (or raw ham hock)
• Cloves
• 1 tsp dark soy sauce
• 3 oranges
• 2 lemons
• Smoked BBQ seasoning
• Garlic powder
• Onion powder
• 3 tbsp honey
• 1 tbsp brown sugar
• 1 tsp Dijon
• Pineapple slices (optional)

Method

The Glaze

1. Squeeze 3 oranges and 2 lemons into a measuring cup. Add honey, dark soy, brown sugar, Dijon, and BBQ/garlic/onion powder to taste. Stir.

Cooked Ham

1. Roast covered at 360°F 25–30 min (or air fry 400°F 25 min, flipping).
2. Poke holes so glaze penetrates; pin pineapple if using.
3. At halfway, uncover and glaze; baste every 5 min until glaze is used.
4. Rest 7–8 min before serving.

Ingredients

Lamb

• 2 lamb shanks
• 1 carrot
• 1 potato
• 2 tbsp olive oil
• 1 chopped tomato
• ½ green pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic
• ½ tsp grated ginger
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• ½ tsp turmeric
• 4 cups stock (or water)
• Salt & pepper

Rice

• 2 cups basmati, rinsed & soaked
• 4 cups lamb stock
• 1 tbsp olive oil or ghee
• 1 tsp cumin
• Salt
• Garnish: fried shallots, cilantro

Method

Lamb

1. Sear shanks, sauté onion & spices, return shanks, add stock, simmer with veg until tender. Reserve strained liquid.

Rice

1. Cook rinsed rice with oil, spices and reserved lamb stock until absorbed. Rest, then fluff.

Serve

1. Arrange rice and shanks, spoon juices, garnish, serve hot.

Notes

— Sheriah used a Dutch oven with foil under the lid as a makeshift pressure cooker — ~2–2.5 hr until tender.

Ingredients

Salmon

• 2 salmon fillets
• 1 tbsp olive oil or butter
• Salt & pepper
• 1 garlic clove, minced
• Juice of ½ lemon
• 1–2 tbsp capers
• 1 tbsp butter
• Dill or parsley

Mash

• 3 potatoes, peeled & cubed
• 2 tbsp butter
• ¼ cup warm milk/cream
• 1 garlic clove
• Salt & pepper

Veg

• 2 carrots
• 2 cups broccoli
• 1–2 tbsp olive oil
• Salt, pepper, thyme/rosemary

Method

1. Boil potatoes ~15 min; mash with butter, milk, garlic, salt & pepper.
2. Roast carrots & broccoli at 400°F 20–25 min.
3. Season salmon; sear skin-down 4–5 min, flip 2–3 min.
4. Same pan: butter, garlic, capers 1 min, add lemon juice; spoon over salmon.
5. Plate mash, veg, salmon; drizzle sauce, garnish.

Ingredients

• 4 cups (512 g) all-purpose or bread flour
• 2–3 tsp kosher salt
• 2 tsp instant yeast
• 2 cups (455 g) lukewarm water
• Butter for greasing
• 4 tbsp olive oil
• Flaky sea salt
• 1–2 tsp rosemary (optional)
• Roasted garlic cloves
• Cherry tomatoes
• Olive tapenade

Method

1. Combine water, yeast, olive oil, honey; rest 15 min. Separately combine flour, salt, yeast.
2. Mix wet into flour, add ½ cup water if dry, knead 2 min with a drop of oil.
3. Cover, rise 30 min.
4. Do 4–5 stretch-and-folds at 30-min intervals; final rest 1 hr, drizzle oil.
5. Grease dish, oil well, deflate dough, place in dish, oil and turn.
6. Rise 30–45 min, dimple, add sea salt, rosemary, garlic, tomatoes, tapenade.
7. Bake 425°F 20–25 min; rest 10 min on a rack before cutting.

Ingredients

Dough

• 1½ cups warm water (100–110°F)
• 2¾ tsp yeast
• 1 tbsp brown sugar
• 4 cups bread flour
• 2 tsp salt
• Oil for bowl

Boil & Top

• 2 quarts water
• ¼ cup brown sugar
• Egg wash (1 yolk + 1 tbsp water)
• Everything bagel topping

Method

1. Whisk warm water, brown sugar, yeast; rest 5 min.
2. Add flour and salt; mix until it pulls from the bowl.
3. Knead 6–7 min until smooth.
4. Divide into 8, shape bagels with a hole.
5. Rest 15 min, covered.
6. Boil in sugar water, flipping each minute; place on parchment.
7. Egg wash, add topping.
8. Bake 400°F 15–20 min; rest 10 min.

Ingredients

Hamburger Helper

• 2 tbsp seasoning salt
• 1 tbsp black pepper
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tsp Accent
• 1 tsp paprika
• 1–2 cups oat milk
• Cooked ground beef
• 1 tbsp crushed red pepper
• 1 packet Sazón
• 1 tsp turmeric
• 2 tbsp plant butter
• Pasta of choice

Burger

• 1 lb ground beef
• 1 white onion
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 2 tbsp seasoning salt
• 1 tsp Accent
• 2 tbsp Worcestershire
• 3 tbsp soy sauce
• Half a chopped onion
• 2 scallions
• Bacon
• BBQ sauce

Method

Hamburger Helper

1. Boil pasta until al dente; strain.
2. Return to pot with oat milk, seasonings, cooked beef; stir.
3. Once thickened, set aside.

Burger

1. Season beef with the seasonings, Worcestershire, soy, chopped onion, scallions.
2. Cut onion into 1-inch rings (large outside, small inside).
3. Press meat onto a large ring, set a smaller ring inside.
4. Wrap bacon through the holes; air-fry until browned, flipping.
5. Coat in BBQ, air-fry 5 min. Serve.

Notes

— Season according to your tastebuds.

Ingredients

Base

• 1–2 naan breads
• 3–4 strips bacon, cooked & chopped
• 6–8 shrimp, peeled
• ½ onion, sliced
• Shredded mozzarella or provolone

White Sauce

• 1 tbsp butter
• 1 tbsp flour
• ½ cup milk
• 1 garlic clove minced
• Salt & pepper

Method

1. Caramelize onions on medium-low 10–15 min with butter.
2. Cook bacon until crisp; lightly cook shrimp in the fat 1–2 min per side.
3. White sauce: melt butter, whisk flour, add milk, season, simmer to thicken.
4. For onions: add balsamic drizzle and 1 tbsp brown sugar.
5. Spread sauce on naan; add onions, bacon, shrimp, cheese.
6. Bake 400°F — oven 8–10 min; air fryer 5–6 min.
7. Finish with lemon zest, parsley, or red pepper flakes.

Notes

— Tip: brush naan with garlic butter before assembling.

Ingredients

• Salt
• Pepper
• Onion powder
• Garlic powder
• BBQ powder seasoning
• Coconut oil
• Dijon mustard
• Sliced onions
• Chopped garlic
• Turmeric seasoning
• Crushed red pepper
• Sofrito

Method

1. Combine all ingredients and coat the chicken well. Cook as your heart desires — this is the marinade.

Notes

— Pairs naturally with the house Pineapple Green Sauce.

Ingredients

• Scallions (2 stalks)
• 1 whole onion
• 4 garlic cloves
• Cilantro
• 2 basil leaves
• ½ green bell pepper
• Onion powder
• Small piece scotch bonnet
• Garlic powder
• Himalayan pink salt
• Black pepper
• ½ cup olive oil
• ¼ cup water
• Italian seasoning
• Pineapple chunks
• Habanero hot sauce

Method

1. Add all ingredients to a blender with the olive oil and water.
2. Blend to desired consistency.
3. Pour into a jar. Store refrigerated and use as a seasoning base.

Ingredients

Dough

• 1 cup warm oat milk
• 2¼ tsp active dry yeast
• ⅓ cup light brown sugar, divided
• ⅓ cup unsalted butter, melted
• 1 tsp vanilla
• 1 large egg
• 3–4 cups all-purpose flour
• 1 tsp salt

Filling

• ½ cup butter, softened
• ½ cup Biscoff spread (+¼ cup melted to drizzle)
• ½ cup light brown sugar
• 1 tbsp cinnamon
• 5–6 Biscoff crackers, crushed

Frosting

• 4–8 oz cream cheese
• ¼ cup butter
• ¼ cup Biscoff spread or crushed crackers
• 2 cups powdered sugar
• 1–2 tbsp oat milk

Method

1. Activate yeast: warm milk + 1 tbsp sugar + yeast, rest 5–10 min.
2. Make dough: combine yeast mix, remaining sugar, butter, egg, vanilla; add flour & salt; knead 5–7 min.
3. First rise 1–1.5 hr until doubled.
4. Roll to 16×12; spread butter then Biscoff; sprinkle sugar, cinnamon, crushed cookies.
5. Roll, cut 12, place in 9×13; rise 30–45 min.
6. Bake 350°F 20–30 min until golden.
7. Frost: beat cream cheese, butter, Biscoff, powdered sugar; spread on warm rolls.

Notes

— Best served slightly warm so the Biscoff stays gooey.