All Recipes

- 1 pound sea scallops
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste

1. Preheat oven to 425°F (220°C).
2. Arrange scallops in a baking dish. Mix breadcrumbs, Parmesan, melted butter, parsley, salt, and pepper in a separate bowl.
3. Spoon the breadcrumb mixture over the scallops.
4. Bake for 10-12 minutes until the tops are golden and the scallops are cooked through.

- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup dried porcini mushrooms
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

1. Soak the porcini mushrooms in hot water for 15 minutes, then drain and chop, reserving the soaking liquid.
2. Heat olive oil in a pan, add onion and garlic, and sauté until translucent.
3. Stir in Arborio rice, allowing it to toast slightly, then add white wine and cook until absorbed.
4. Gradually add vegetable broth and mushroom soaking liquid, stirring continuously until the rice is tender and creamy.
5. Stir in chopped mushrooms and Parmesan cheese, seasoning with salt and pepper to taste.
6. Garnish with chopped parsley before serving.

- 3 large Portobello mushrooms, sliced
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme leaves for garnish

1. Preheat oven to 375°F (190°C). Heat olive oil in a pan, sauté sliced Portobello mushrooms until tender.
2. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter.
3. Layer mushrooms in a baking dish, sprinkle with mozzarella cheese, then top with breadcrumb mixture.
4. Bake in the preheated oven for about 20 minutes or until golden and bubbling.
5. Garnish with fresh thyme before serving.

- 1 cup Arborio rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup slivered almonds
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

1. Heat olive oil in a saucepan, add onion and garlic, and cook until soft.
2. Stir in Arborio rice and toast until lightly golden, then add broth and thyme.
3. Cover and simmer gently until the rice is tender and broth absorbed.
4. Stir in slivered almonds and season with salt and pepper.
5. Garnish with fresh parsley before serving.

- 2 large Portobello mushrooms, diced
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges for serving

1. Heat olive oil in a pan, add diced Portobello mushrooms, and sauté until softened.
2. In a separate pot, bring vegetable broth to a boil, add couscous, cover, and remove from heat.
3. Let couscous stand for 5 minutes, then fluff with a fork and stir in mushrooms and fresh herbs.
4. Season with salt and pepper, serving with lemon wedges for added flavor.

- 1 cup orzo pasta
- 2 large Portobello mushrooms, chopped
- 2 cups chicken or vegetable broth
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)

1. Melt butter in a skillet, add chopped Portobello mushrooms, and sauté until golden brown.
2. Add orzo pasta to the skillet and toast slightly before adding broth.
3. Simmer gently, stirring occasionally, until the orzo is tender and broth absorbed.
4. Stir in Parmesan cheese and season with salt and pepper.
5. Garnish with fresh chives before serving.

- 1 French baguette, sliced
- 1 pound brown shrimp, peeled and deveined
- 4 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- Olive oil for drizzling

1. Preheat your oven to 400°F (200°C). Place the sliced baguette on a baking sheet, drizzle with olive oil, and toast in the oven until golden brown.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shrimp to the skillet and cook until pink and opaque, about 4-5 minutes.
4. Stir in the lemon juice and parsley, then season with salt and pepper.
5. Place the cooked shrimp mixture on top of the toasted baguette slices and serve warm.

- 1 pound brown shrimp, peeled and deveined
- 1 lemon, sliced
- 1 tablespoon Old Bay seasoning
- 1 cup ketchup
- 2 tablespoons horseradish
- 1 tablespoon lemon juice
- Salt to taste

1. Fill a pot with water, adding lemon slices and Old Bay seasoning. Bring to a boil, then add the shrimp.
2. Cook the shrimp until they are pink and opaque, about 3-4 minutes. Remove and chill immediately in ice water.
3. In a bowl, combine the ketchup, horseradish, lemon juice, and salt to make the cocktail sauce.
4. Serve the chilled shrimp with the cocktail sauce.

- 1 French baguette, sliced
- 1 pound brown shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
- Olive oil for drizzling

1. Preheat your oven to 400°F (200°C). Drizzle baguette slices with olive oil, then toast until golden brown.
2. In a bowl, combine diced avocado, lime juice, cilantro, salt, and pepper.
3. In a skillet, cook the shrimp over medium heat until pink and opaque.
4. Top each toasted baguette slice with a spoonful of the avocado mixture and a shrimp.

- 1 pound brown shrimp, peeled and deveined
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 1 red chili, finely sliced
- 1 tablespoon chopped fresh parsley
- Salt to taste

1. Heat olive oil in a large skillet over medium heat, then add the garlic and chili, sautéing until fragrant.
2. Add the shrimp to the skillet and cook until pink and opaque.
3. Sprinkle with parsley and salt, then serve immediately as a tapas-style appetizer.

- 1 pound brown shrimp, peeled and deveined
- 2 lemons, juiced and zested
- 3 garlic cloves, minced
- Skewers
- Salt and pepper to taste
- 2 tablespoons olive oil

1. In a bowl, combine lemon juice, zest, garlic, olive oil, salt, and pepper. Add the shrimp and marinate for 30 minutes.
2. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
3. Grill the skewers for 2-3 minutes on each side until the shrimp are pink and cooked through.
4. Serve the skewers hot, garnished with additional lemon slices if desired.

- 400 g spaghetti
- 400 g Italian pork sausage (casings removed)
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 cloves garlic, smashed
- 400 g canned tomatoes or passata
- 100 ml dry red wine
- 2 tbsp olive oil
- Salt and black pepper
- Fresh basil and grated Pecorino Romano or Parmesan, to serve

1. Heat oil in a deep skillet over medium heat; sauté onion, carrot and celery until softened (about 6–8 minutes). Add garlic and cook 1 minute.
2. Add sausage, breaking it up with a spoon; brown thoroughly until no pink remains.
3. Pour in red wine and let reduce by half, scraping browned bits from the pan.
4. Stir in tomatoes/passata, season with salt and pepper, reduce heat and simmer gently for 25–30 minutes until saucy and concentrated.
5. Cook spaghetti in salted boiling water until al dente; reserve 1 cup pasta water and drain.
6. Toss spaghetti with ragù, adding reserved water as needed for silkiness. Serve topped with basil and grated cheese.

- 1 head of romaine lettuce, chopped
- 1/3 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste

1. In a large salad bowl, mix the chopped romaine lettuce with olive oil, red wine vinegar, salt, and pepper.
2. Toss the salad gently and finish with a generous sprinkle of grated Parmesan cheese before serving.

- 1/2 loaf of French bread, torn into pieces
- 2 medium tomatoes, diced
- 1 romaine heart, chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste

1. Lightly toast the French bread pieces in a 375°F (190°C) oven for about 10 minutes to crisp.
2. In a large bowl, mix tomatoes, romaine, and red onion. Combine the olive oil and red wine vinegar in a small bowl, then drizzle over the salad. Add the toasted bread, toss well, season with salt and pepper, and sprinkle with Parmesan cheese before serving.

- 1 head romaine lettuce, chopped
- 1/3 cup Parmesan cheese, shaved
- 1/2 loaf French bread, cut into cubes
- 1/4 cup Italian dressing
- Salt and pepper to taste

1. Toast the French bread cubes in a 375°F (190°C) oven for about 10 minutes until crispy.
2. In a salad bowl, toss the chopped romaine, shaved Parmesan, and toasted bread cubes with the Italian dressing. Season with salt and pepper before serving.

- 1 head of romaine lettuce, chopped
- 1/3 cup grated Parmesan cheese
- 1/2 loaf French bread, cut into cubes
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste

1. In a skillet, heat a tablespoon of olive oil over medium heat, add the garlic, and sauté for a minute. Toss in the bread cubes and toast until golden brown, about 5-7 minutes.
2. In a large bowl, mix the romaine lettuce with the remaining olive oil, lemon juice, salt, and pepper. Add in the toasted croutons and sprinkle with grated Parmesan, tossing to combine before serving.

- 3 cups Greek yogurt
- 1/3 cup honey or maple syrup (to sweeten yogurt)
- 2 cups granola
- 1 cup raspberries
- 1 cup blackberries
- 1/2 cup elderberry compote or elderberry jam (cooked)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Fresh mint for garnish (optional)

1. In a small saucepan combine raspberries, blackberries, elderberry compote, 2 tbsp sugar and lemon juice; cook briefly until berries release juices and sauce thickens slightly; cool.
2. Sweeten Greek yogurt with honey or maple syrup to taste.
3. In serving glasses, layer yogurt, granola and spoonfuls of the berry-elderberry compote; repeat to fill glasses.
4. Top with a final sprinkle of granola and a mint leaf, and serve immediately.

- 1 head butter lettuce, leaves separated
- 2 cups fresh baby spinach
- 1/4 cup sliced almonds, toasted
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Lemon vinaigrette dressing

1. In a large bowl, gently combine butter lettuce and spinach with sliced almonds and onions.
2. Sprinkle crumbled feta on top and drizzle with lemon vinaigrette before serving.

- 1 head green leaf lettuce, chopped
- 1 cup button mushrooms, sliced
- 2 tbsp olive oil
- 1 clove garlic, minced
- Grated Parmesan cheese
- Salt and pepper

1. In a skillet, heat olive oil and sauté garlic and button mushrooms until soft.
2. Toss green leaf lettuce with warm mushrooms, sprinkle with Parmesan cheese, and season with salt and pepper before serving.

- 2 cups baby spinach leaves
- 2 beefsteak tomatoes, diced
- 1 cup button mushrooms, thinly sliced
- 1/4 cup red wine vinaigrette
- Freshly cracked pepper

1. In a large salad bowl, combine spinach, diced tomatoes, and sliced mushrooms.
2. Pour red wine vinaigrette over the salad, gently toss, and top with freshly cracked pepper.

- 1 head butter lettuce, torn
- 2 beefsteak tomatoes, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup herb vinaigrette
- Ground black pepper

1. Toss butter lettuce and tomatoes with herb vinaigrette in a large bowl.
2. Garnish with chopped chives and season with ground black pepper just before serving.

- 2 cups button mushrooms, sliced
- 3 cups fresh spinach
- 2 tbsp olive oil
- 1 small shallot, diced
- Aged balsamic vinegar

1. Sauté shallots and mushrooms in olive oil until tender in a large skillet.
2. Add spinach until wilted, remove from heat, and drizzle with aged balsamic vinegar before serving.

- 2 1/4 tsp powdered gelatin (1 packet)
- 3 tbsp cold water
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3/4 cup sugar, divided
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1/3 cup elderberry jam or elderberry syrup (cooked)
- 1 tbsp lemon juice

1. Sprinkle gelatin over cold water in a small bowl; let bloom 5 minutes.
2. In a saucepan, heat cream, milk and 1/2 cup sugar until just simmering; remove from heat and stir in gelatin until dissolved.
3. Let mixture cool slightly, then whisk in Greek yogurt and vanilla until smooth. Pour into molds or ramekins and chill 4 hours or until set.
4. For sauce, mash raspberries and blackberries with remaining 1/4 cup sugar, strain if desired, then stir in elderberry jam and lemon juice; gently warm to combine and cool.
5. Unmold panna cottas, top with the elderberry-berry sauce and serve.

- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 cup Greek yogurt
- 2–3 tbsp powdered sugar (to sweeten yogurt)
- 1 tsp vanilla extract
- 3/4 cup blackberries
- 3/4 cup raspberries
- 1/4 cup elderberry syrup (cooked) for drizzling

1. Preheat oven to 300°F (150°C). Beat egg whites until soft peaks form, then gradually add granulated sugar until stiff, glossy peaks form; fold in vinegar and cornstarch.
2. Pile meringue into a disc on parchment-lined baking sheet, creating a shallow well in the center.
3. Bake 45–55 minutes until dry on the outside; turn oven off and let pavlova cool completely inside oven with door ajar.
4. Whisk Greek yogurt with powdered sugar and vanilla until smooth. Spoon yogurt into the center of cooled pavlova.
5. Top with blackberries and raspberries, and drizzle with elderberry syrup just before serving.

- Veal shanks
- White wine
- Beef or chicken broth
- Carrots
- Celery
- Onion
- Garlic
- Tomato paste
- Thyme
- Bay leaf

1. Brown the veal shanks in a heavy skillet and remove.
2. Sauté finely chopped onions, carrots, celery, and garlic.
3. Stir in tomato paste, then return the shanks to the pan.
4. Pour in white wine and broth, add thyme and bay leaf.
5. Cover and braise in the oven for 2-3 hours until tender.
6. Serve with a gremolata of lemon zest, garlic, and parsley.

- 4 cups blackberries (fresh or thawed)
- 1/3 cup elderberry syrup or elderberry jam (cooked)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1/3 cup granulated sugar (for topping batter)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into pieces
- 1/2 cup milk
- 2 cups Greek yogurt (for serving)
- Optional: powdered sugar for dusting

1. Preheat oven to 375°F (190°C). In a baking dish, toss blackberries with elderberry syrup, 1/2 cup sugar and lemon juice; set aside.
2. In a bowl, combine flour, 1/3 cup sugar, baking powder and salt; cut in cold butter until mixture resembles coarse crumbs.
3. Stir in milk until a soft batter forms; drop spoonfuls of batter over the berry mixture, covering as much as possible.
4. Bake 35–40 minutes until topping is golden and filling is bubbly.
5. Serve warm with a dollop of chilled Greek yogurt and a light dusting of powdered sugar.

- Eggplant
- Zucchini
- Bell peppers
- Tomatoes
- Onion
- Garlic
- Olive oil
- Basil
- Thyme

1. Dice eggplant and zucchini, then sauté in olive oil until browned.
2. Remove and set aside, then sauté onions and bell peppers until soft.
3. Add tomatoes, garlic, basil, and thyme to the pan, and simmer until thickened.
4. Return the previously cooked vegetables to the pan.
5. Adjust seasoning with salt and pepper, and simmer for an additional 30 minutes.
6. Serve warm as a main dish or side.

- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup whipping cream
- 1 onion, sliced
- 2 carrots, sliced
- 1 cup mushrooms, sliced
- 1 teaspoon thyme

1. Season chicken thighs with salt and pepper.
2. In a skillet, heat olive oil over medium heat, then brown the chicken on both sides.
3. Remove the chicken and add onion, carrots, and mushrooms to the skillet, cooking until softened.
4. Return chicken to the skillet, add chicken broth, and thyme. Simmer for 20 minutes.
5. Stir in whipping cream and cook for an additional 10 minutes until the sauce thickens. Serve hot.

- 1 lb beef sirloin, sliced into strips
- Salt and pepper to taste
- 2 tablespoons butter
- 1 onion, diced
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1 cup whipping cream
- 1 tablespoon Dijon mustard

1. Season beef strips with salt and pepper.
2. In a skillet, melt butter and sauté the beef until browned. Remove beef and set aside.
3. In the same skillet, cook onions and mushrooms until soft.
4. Add beef broth, simmer, and reduce slightly.
5. Stir in whipping cream and mustard, mix well, then return beef to the skillet. Cook briefly to combine flavors. Serve immediately.

- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups red wine
- 1 cup chicken broth
- 1 cup mushrooms, sliced
- 1 teaspoon thyme
- 1/2 cup whipping cream

1. Season chicken with salt and pepper, and brown in olive oil.
2. Remove chicken and sauté onions until soft.
3. Return chicken to the pot, add wine, chicken broth, and thyme, and bring to a boil.
4. Reduce heat and simmer for 1 hour.
5. Stir in mushrooms and continue cooking for 15 minutes, then add whipping cream and serve.

- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups mushrooms, sliced
- 4 cups chicken broth, warmed
- 1/2 cup white wine
- 1/2 cup whipping cream
- 1/2 cup Parmesan cheese, grated

1. In a large saucepan, heat olive oil and sauté onions and mushrooms until tender.
2. Add rice and cook until it becomes translucent.
3. Pour in white wine and stir until absorbed.
4. Gradually add chicken broth, one cup at a time, stirring constantly until absorbed.
5. Once the rice is creamy and al dente, stir in whipping cream and Parmesan. Serve warm.

- 8 manicotti shells
- 1 cup ricotta cheese
- 1 cup spinach, chopped
- 1 egg, beaten
- 1/2 cup Parmesan cheese, grated
- 1 cup whipping cream
- 1 cup tomato sauce

1. Preheat oven to 350°F (175°C) and cook manicotti shells according to package instructions.
2. In a bowl, combine ricotta, spinach, egg, and half the Parmesan cheese.
3. Fill each shell with the ricotta mixture and place in a baking dish.
4. Pour tomato sauce over manicotti and top with whipping cream and remaining Parmesan.
5. Bake for 25-30 minutes until bubbly and golden. Serve immediately.

- 1 lb cooked Louisiana crayfish tails
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon lemon juice
- 1 tablespoon prepared horseradish
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons chopped parsley

1. In a bowl, whisk together mayonnaise, Creole mustard, lemon juice, horseradish, minced garlic, paprika, cayenne pepper, salt, and pepper until smooth.
2. Add the crayfish tails to the bowl and gently toss them in the sauce until evenly coated. Sprinkle with parsley and chill for at least 30 minutes before serving.

- 1 lb cooked Louisiana crayfish tails
- 1/4 cup butter
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced celery
- 1 tablespoon flour
- 1 cup chicken stock
- Salt and pepper to taste
- Prepared mini pastry shells

1. In a skillet, melt butter and sauté onion, bell pepper, and celery until soft. Stir in the flour and cook for 2 minutes.
2. Slowly add the chicken stock, stirring constantly until the sauce thickens, then season with salt and pepper. Combine the crayfish tails and spoon the mixture into the pastry shells to serve warm.

- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 2 cups Greek yogurt
- 3/4 cup powdered sugar
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 1 cup raspberries, pureed and strained
- 1/3 cup elderberry jam or syrup (cooked)
- Fresh raspberries for garnish

1. Combine graham crumbs and melted butter, press firmly into a 9-inch springform pan; chill while preparing filling.
2. Beat cream cheese until smooth, add Greek yogurt, powdered sugar, lemon zest and vanilla; mix until fully combined.
3. Pour two-thirds of the filling over the crust. Gently drop spoonfuls of raspberry puree and elderberry jam over the filling; use a skewer to create swirls.
4. Top with remaining filling and repeat swirl pattern on surface.
5. Chill at least 6 hours or overnight until firm. Release from pan and garnish with fresh raspberries before serving.

- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Cajun seasoning
- 1/4 cup crayfish tails, chopped
- Paprika for garnish

1. Halve the hard-boiled eggs and remove the yolks. Mash yolks with mayonnaise, mustard, and Cajun seasoning until smooth.
2. Stir in the crayfish, then spoon or pipe the mixture back into the egg whites. Dust lightly with paprika for garnish.

- 1 package refrigerated pie crusts
- 1 cup cooked crayfish tails, chopped
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning

1. Preheat oven to 400°F (200°C). In a pan, heat olive oil and sauté onion and garlic until soft, then add crayfish tails and Cajun seasoning, cooking for an additional 2 minutes.
2. Roll out pie crusts and cut into circles. Fill each circle with a tablespoon of crayfish mixture, fold, and seal the edges. Bake for 15-20 minutes until golden brown.

- 1 large cauliflower head
- 2 cups sharp cheddar cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
- 1 teaspoon mustard powder
- A pinch of nutmeg

1. Preheat the oven to 400°F (200°C).
2. Cut the cauliflower into florets and steam them until just tender, about 5-7 minutes. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
4. Gradually add the milk, whisking constantly until the mixture thickens and bubbles.
5. Remove from heat and stir in the cheddar cheese, mustard powder, nutmeg, salt, and pepper until smooth.
6. Place the cauliflower florets in a baking dish and pour the cheese sauce over them.
7. Bake for 20-25 minutes or until the top is golden and bubbling. Serve hot.

- 4 large potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- 1 garlic clove, minced
- Salt and black pepper to taste
- 1 teaspoon fresh thyme leaves

1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
2. Layer the sliced potatoes in the dish, seasoning each layer with garlic, salt, pepper, and a sprinkle of thyme.
3. Pour the cream over the potatoes and top with grated Gruyère cheese.
4. Cover with aluminum foil and bake for 45 minutes.
5. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
6. Let it cool slightly before serving.

- 1 eggplant, diced
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 tomatoes, chopped
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- Salt and black pepper to taste

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. Add eggplant, zucchini, and bell pepper, cooking until the vegetables begin to soften.
3. Stir in the tomatoes and Herbes de Provence; season with salt and pepper.
4. Cover and simmer on low heat for about 30 minutes, stirring occasionally, until all vegetables are tender.
5. Serve warm as a side dish to complement a variety of main courses.

- 1 small head green cabbage, shredded
- 1 carrot, grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and black pepper to taste

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat thoroughly.
4. Chill in the refrigerator for at least 1 hour before serving to let the flavors meld.

- 4 ripe tomatoes, sliced
- 1/4 cup red onion, finely sliced
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon fresh basil, chopped
- Salt and black pepper to taste

1. Arrange the tomato slices and red onion in a shallow dish.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, basil, salt, and pepper.
3. Pour the dressing over the tomatoes and onions, ensuring even coating.
4. Cover and let marinate in the refrigerator for at least 30 minutes before serving.

- 4 lamb shanks
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups full-bodied red wine (Cabernet or Merlot)
- 2 cups beef or lamb stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Optional: chopped parsley for garnish

1. Season lamb shanks with salt and pepper. Heat oil in a heavy ovenproof pot over medium-high heat and brown shanks on all sides; remove and set aside.
2. Add onion, carrot, and celery to pot; cook until softened and starting to brown, 6–8 minutes. Stir in garlic and tomato paste and cook 1–2 minutes.
3. Deglaze with red wine, scraping up browned bits; reduce by half, about 5–8 minutes.
4. Return shanks to pot, add stock, rosemary, thyme, and bay leaf so liquid comes about two-thirds up the shanks.
5. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is tender, 2.5–3 hours.
6. Remove shanks and keep warm. Skim fat from sauce, simmer to reduce to desired consistency, adjust seasoning, and strain if desired.
7. Serve shanks with sauce spooned over mashed potatoes, polenta, or crusty bread; garnish with parsley.

- 4 lamb shanks
- Salt and pepper
- 1/4 cup flour (for dredging)
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup canned crushed tomatoes
- 2 cups chicken or beef stock
- 1 tsp dried oregano
- 1 bay leaf
- Gremolata: 2 tbsp chopped parsley, zest of 1 lemon, 1 garlic clove minced

1. Season shanks, dredge lightly in flour, and brown in olive oil in a wide Dutch oven; set aside.
2. Sauté onion, carrot, and celery until translucent, add garlic and cook 1 minute.
3. Deglaze with white wine and reduce by half. Stir in tomatoes, stock, oregano, and bay leaf.
4. Return shanks to the pot so liquid nearly covers them. Bring to a simmer, cover, and braise in a 325°F (160°C) oven for 2–2.5 hours until very tender.
5. Make gremolata by mixing parsley, lemon zest, and minced garlic.
6. Remove shanks, reduce sauce on stove if needed, season to taste, and spoon sauce over shanks. Sprinkle with gremolata before serving.

- 1 pound sponge cake or pound cake, cut into cubes
- 2 cups Greek yogurt (whole-milk or 2%)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup blackberries
- 1 cup raspberries
- 1/2 cup elderberry compote or elderberry jam (cooked)
- 2 tbsp granulated sugar (for compote if making fresh)
- 2 tbsp water (for compote)
- Fresh mint for garnish (optional)

1. If making elderberry compote: combine elderberries, 2 tbsp sugar and 2 tbsp water in a saucepan, simmer until softened and syrupy; cool.
2. Whisk Greek yogurt with powdered sugar and vanilla until smooth and slightly fluffy.
3. In a large trifle bowl, layer one-third of cake cubes, half the yogurt mixture, one-third of the mixed berries and a few spoonfuls of elderberry compote.
4. Repeat layers, finishing with a yogurt layer and remaining berries on top; reserve some compote for drizzling.
5. Chill at least 2 hours to let flavors meld, then drizzle remaining elderberry compote and garnish with mint before serving.

- Elk tenderloin center-cut (Chateaubriand), trimmed
- Salt and freshly ground black pepper
- Butter and neutral oil
- Fresh tarragon and shallots (for béarnaise)
- White wine vinegar
- Egg yolks
- Clarified butter
- Lemon juice
- Salt and white pepper

1. Preheat oven to 425°F (220°C). Season the elk tenderloin generously with salt and pepper.
2. Sear the tenderloin in a hot pan with oil and butter until browned on all sides, then roast in the oven until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare.
3. Rest the meat under foil for 10–15 minutes while making béarnaise.
4. For béarnaise: combine chopped tarragon and shallots with white wine vinegar and reduce until nearly dry; strain and reserve the reduction.
5. Whisk egg yolks with the reduction over a bain-marie until thick and pale, then slowly drizzle in warm clarified butter to emulsify; finish with lemon juice, chopped tarragon, salt and white pepper.
6. Slice the Chateaubriand, arrange on a platter, and spoon béarnaise alongside or over slices.

- Elk steaks (ribeye or sirloin), 1–1½ inch thick
- Coarse green or black peppercorns, crushed
- Salt
- Butter
- Neutral oil (canola or grapeseed)
- Cognac or brandy
- Beef or game stock
- Heavy cream
- Optional: Dijon mustard

1. Pat elk steaks dry, season lightly with salt, press crushed peppercorns onto both sides to form a crust.
2. Heat oil with a knob of butter in a heavy skillet until very hot; sear steaks 2–4 minutes per side for medium-rare depending on thickness. Remove steaks and rest on a warm platter.
3. Deglaze the pan with a splash of cognac (carefully ignite if desired) scraping up browned bits.
4. Add a splash of beef or game stock and reduce by half, then stir in heavy cream and optionally a teaspoon of Dijon; simmer until sauce coats the back of a spoon.
5. Return steaks to the pan briefly to warm, spoon sauce over, and serve immediately.

- 1 store-bought sponge cake or ladyfingers (about 8 ounces)
- 1/4 cup sherry or orange juice (for soaking)
- 2 cups custard (homemade or ready-made)
- 3 ripe bananas, sliced
- 1 cup heavy cream, whipped with 2 tbsp sugar
- 1/2 cup passion fruit pulp (fresh)
- 1/2 cup shredded coconut, toasted

1. Cut sponge into cubes, place a layer in a trifle bowl and sprinkle with sherry or juice to moisten.
2. Spoon a layer of custard over sponge, then scatter banana slices and a little toasted coconut.
3. Repeat layers if bowl allows, finishing with whipped cream on top.
4. Spoon passion fruit pulp over the cream and sprinkle with remaining toasted shredded coconut. Chill at least 1 hour before serving.

- 3–4 lb eye of round roast  
- 2 tsp kosher salt  
- 1 tsp freshly ground black pepper  
- 1–2 tbsp olive oil  
- 2–3 cloves garlic, crushed  
- 1 tsp dried thyme or rosemary (optional)  
- 1 onion, quartered (for the roasting pan)

1. Remove roast from refrigerator 1 hour before cooking and preheat oven to 450°F (230°C).  
2. Pat roast dry, rub with olive oil, garlic, salt, pepper and herbs.  
3. Place onion quarters in a roasting pan and set roast on top; roast at 450°F for 15 minutes to develop a crust.  
4. Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 125–130°F (52–54°C) for medium-rare (about 15–20 minutes per pound).  
5. Remove roast, tent loosely with foil and rest 15–20 minutes.  
6. Slice very thin against the grain and serve.

- 3 lb eye of round roast  
- 1 tbsp vegetable oil  
- 1 tsp kosher salt  
- 1 tsp pepper  
- 1 onion, sliced  
- 4 cups beef stock or low-sodium beef broth  
- 1 bay leaf  
- 1 tsp Worcestershire sauce  
- French rolls or baguette, split and toasted

1. Season roast with salt and pepper and sear all sides in a hot skillet with oil until browned.  
2. Transfer to a roasting pan with sliced onion; roast at 325°F (160°C) until internal temp is 125–130°F (52–54°C) for medium-rare.  
3. Remove roast to rest; pour pan drippings and onions into a skillet, add beef stock, bay leaf and Worcestershire, simmer 10–15 minutes and skim fat.  
4. Slice roast thinly across the grain and pile on toasted rolls.  
5. Strain and serve hot au jus alongside for dipping.

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