All Recipes

- Brown shrimp, shelled and deveined
- Unsalted butter
- Vegetable oil
- Garlic (sliced) — classic component
- Almonds, thinly sliced and toasted
- Paprika
- Black pepper
- Salt
- Parsley (optional)

1. Warm a mixture of unsalted butter and a splash of vegetable oil in a skillet over medium heat; add sliced garlic and sauté until fragrant but not browned.  
2. Stir in a pinch of paprika, add the brown shrimp, season with salt and black pepper, and cook quickly until shrimp turn pink, about 2–3 minutes.  
3. Sprinkle toasted almond slices and chopped parsley over the shrimp, transfer to small serving dishes, and serve immediately with butter lettuce leaves on the side for scooping.

- 3 cups chopped brisket burnt ends
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 3 cups mashed potatoes (prepared)
- 1 tbsp butter for potato topping
- Salt and black pepper to taste

1. Preheat oven to 400°F (200°C). In a skillet, heat oil and sauté onion and carrots until softened, about 6–8 minutes.
2. Stir in tomato paste and cook 1 minute, then add chopped burnt ends, beef broth, and Worcestershire sauce.
3. Simmer until slightly thickened, about 8–10 minutes. Adjust seasoning with salt and pepper.
4. Spoon the burnt-ends mixture into a casserole dish and spread evenly.
5. Top with mashed potatoes, dot with butter, and smooth or create peaks with a fork for browning.
6. Bake 20–25 minutes until the potato topping is golden and the filling is bubbling. Let rest 5 minutes before serving.

- 3 cups cooked elbow macaroni
- 2 cups burnt ends, chopped
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup sharp cheddar, grated
- 1 cup Monterey Jack or Gruyère, grated
- 1/2 cup panko breadcrumbs (optional)
- Salt and black pepper to taste

1. Preheat oven to 350°F (175°C). Butter a 9x9-inch baking dish.
2. Make a béchamel: melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute, then gradually whisk in milk until smooth and thickened.
3. Remove from heat and stir in grated cheeses until melted. Season with salt and pepper.
4. Toss cooked macaroni and chopped burnt ends with the cheese sauce, transfer to the prepared dish.
5. Sprinkle panko breadcrumbs over the top if using, dot with a little extra butter.
6. Bake 20–25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.

- 2 cups brisket burnt ends, coarsely chopped
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 cup beef broth
- 1 (8 oz) can crushed tomatoes (optional for a slightly saucier chili)
- Salt and black pepper to taste
- Optional garnishes: shredded cheddar, chopped raw onion, sliced jalapeños

1. Heat oil in a heavy pot over medium heat. Sauté diced onion until translucent, about 5 minutes; add garlic and cook 30 seconds.
2. Stir in chili powder and cumin and toast briefly to bloom the spices.
3. Add chopped burnt ends and toss to coat with spices; cook 2–3 minutes.
4. Pour in beef broth and crushed tomatoes (if using), bring to a simmer, then reduce heat and cook gently 20–30 minutes to meld flavors. Add water if too thick.
5. Season with salt and pepper to taste. Serve ladled into bowls and top with shredded cheddar, raw onion, and jalapeño slices if desired.

- 250 g brown shrimp, peeled and deveined
- 4 slices white bread, crusts removed
- 1 egg white
- 1 tsp olive oil (for pan)
- Black pepper, to taste
- Salt, to taste

1. Finely chop or pulse the brown shrimp until a coarse paste forms; season with salt and black pepper and mix in the egg white until cohesive.
2. Flatten each slice of white bread with a rolling pin, spread the shrimp mixture evenly over one side of each slice, and trim to desired shapes (traditionally triangles).
3. Heat olive oil in a skillet over medium heat and pan-fry shrimp-topped bread, shrimp-side down first, until shrimp is cooked and golden, then flip briefly to crisp the bread.
4. Drain on paper towel, cut into points if not already, and serve warm.

- 250 g brown shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 40 g sliced or chopped almonds
- 4–6 slices white bread, cut thin for crostini
- Black pepper, to taste
- Paprika, a light pinch for garnish

1. Toast the white bread slices under a broiler or in a skillet with a little olive oil until golden and set aside.
2. Melt unsalted butter in a skillet over medium heat, add almonds and cook until fragrant and lightly browned; remove and reserve some for garnish.
3. Add shrimp to the skillet, sauté in the butter-almond mixture just until opaque; season with black pepper.
4. Spoon shrimp and almonds onto the toasted bread, sprinkle with the reserved almonds and a light dusting of paprika, and serve immediately.

- 250 g brown shrimp, peeled and deveined
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1–2 tsp paprika
- Chopped almonds, for garnish
- Black pepper, to taste

1. Heat olive oil and unsalted butter in a skillet over medium heat until butter foams; add paprika and stir briefly to bloom the spice.
2. Add shrimp and sauté 2–3 minutes until just cooked through; season with black pepper.
3. Spoon a few shrimp into each butter lettuce leaf, sprinkle with chopped almonds for crunch, arrange on a platter, and serve warm or at room temperature.

- 200 g brown shrimp, chopped
- 4 slices white bread, cut into small rounds or squares
- 2 tbsp unsalted butter, softened
- 3 tbsp finely chopped almonds
- Black pepper, to taste
- Paprika, for dusting

1. Lightly toast the white bread pieces until crisp and spread each with softened unsalted butter.
2. Mix chopped shrimp with the finely chopped almonds and season with black pepper.
3. Mound the shrimp-and-almond mixture onto each buttered toast piece, dust lightly with paprika, and serve as bite-sized canapés.

- 250 g brown shrimp, tails removed
- 60 g almonds, finely crushed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp paprika (plus extra to sprinkle)
- Black pepper, to taste

1. Pat shrimp dry and toss to coat in crushed almonds, pressing gently so the nuts adhere.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat and sauté shrimp until the almond crust is golden and shrimp are cooked through; season with black pepper.
3. In a small pan, melt remaining butter with paprika to make a warm dip.
4. Arrange shrimp bites on a platter, sprinkle with extra paprika, and serve with the warm paprika butter for dipping.

- 300 g brown shrimp, cooked and roughly chopped
- 6 slices white bread, crusts removed and toasted to points
- 2 tbsp unsalted butter, softened
- 2 tbsp mayonnaise (optional, but traditional for shrimp salad)
- 2 tbsp finely chopped almonds
- Black pepper, to taste
- Paprika, for garnish

1. Spread each toast point lightly with softened unsalted butter and set aside.
2. In a bowl, combine chopped shrimp with mayonnaise (if using), chopped almonds, and black pepper; mix gently to combine.
3. Spoon the shrimp salad onto each buttered toast point, dust with paprika, and serve chilled or at room temperature.

- Boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- Olive oil and butter
- 1 large beefsteak tomato, diced
- Fresh spinach (washed and roughly chopped)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Pinch of nutmeg (optional)
- Fresh lemon juice (optional)

1. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and brown chicken 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add butter and garlic; sauté 30 seconds until fragrant.
3. Add diced beefsteak tomato and cook 3–4 minutes until softened and juices begin to release.
4. Stir in chopped spinach and cook until wilted, about 2 minutes.
5. Pour in heavy cream and add Parmesan; stir and simmer until sauce thickens slightly. Season with salt, pepper, and a pinch of nutmeg if using.
6. Return chicken to the pan, spoon sauce over, cover, and simmer 6–8 minutes until chicken is cooked through.
7. Finish with a squeeze of lemon if desired and serve the chicken topped with extra grated Parmesan.

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- Boneless, skinless chicken thighs
- Salt and black pepper
- Olive oil
- 1 onion, sliced
- 1 carrot, sliced (optional)
- 2 cloves garlic, minced
- 1 large beefsteak tomato, chopped (or canned tomatoes)
- 1/2 cup dry red wine (optional) or chicken stock
- 1 cup chicken stock
- 1 bay leaf and 1 tsp dried oregano or thyme
- Fresh spinach, handfuls at the end
- Fresh parsley for garnish

1. Season chicken with salt and pepper. Brown in a large skillet or Dutch oven with olive oil, 4–5 minutes per side; remove and set aside.
2. In the same pot, sauté onion (and carrot if using) until softened, then add garlic and cook 30 seconds.
3. Add chopped beefsteak tomato and cook a few minutes, breaking them down.
4. Deglaze with red wine if using, scraping up brown bits, then add chicken stock, bay leaf, and dried herbs.
5. Return chicken to the pot, bring to a simmer, cover, and cook gently 25–30 minutes until chicken is tender and sauce is reduced.
6. Stir in fresh spinach until wilted, adjust seasoning, remove bay leaf, and garnish with parsley before serving.

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- Boneless, skinless chicken thighs
- Salt and black pepper
- Olive oil
- 1 large beefsteak tomato, chopped
- 2 cloves garlic, sliced
- 1 small shallot, sliced
- 1/2 cup dry white wine or chicken stock
- 1 tbsp herbes de Provence (or thyme/rosemary)
- 1/3 cup pitted black olives (optional)
- Fresh spinach
- Lemon wedges for serving

1. Season and brown chicken thighs in olive oil over medium-high heat; remove and set aside.
2. Sauté shallot and garlic in the pan until translucent.
3. Add chopped beefsteak tomato and herbes de Provence; cook a few minutes to combine.
4. Pour in white wine or stock, return chicken to pan, add olives, bring to a simmer, cover, and braise 20–25 minutes.
5. Uncover, stir in fresh spinach and cook until wilted; reduce sauce slightly if needed.
6. Adjust seasoning, serve with lemon wedges and crusty bread or potatoes.

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- 3 cups brisket burnt ends, reheated
- 1 1/2 cups baked beans (homestyle or canned and warmed)
- 1 cup prepared coleslaw
- 4 slices cornbread or 4 small cornbread muffins
- 1/2 cup extra barbecue sauce (for serving)
- Lemon wedges and hot sauce, optional

1. Reheat the burnt ends in an oven at 350°F (175°C) covered for 15–20 minutes or in a skillet with a splash of water and sauce until tender.
2. Warm baked beans in a saucepan over medium heat until bubbling and hot.
3. Arrange warmed burnt ends on a plate with a scoop of baked beans and coleslaw on the side.
4. Place cornbread on the plate and serve extra barbecue sauce on the side.
5. Offer lemon wedges and hot sauce for diners who want extra brightness or heat.

- 2 cups brisket burnt ends, warmed
- 4 soft hamburger buns or kaiser rolls
- 1 cup Kansas-style sweet tomato barbecue sauce
- 1/2 cup sliced dill pickles
- 1/2 cup thinly sliced white onion
- 2 tbsp unsalted butter, softened (optional, for toasting)
- Salt and black pepper to taste

1. Preheat a griddle or skillet over medium heat. Lightly butter the cut sides of the buns and toast until golden.
2. Warm the burnt ends in a skillet with half the barbecue sauce over low–medium heat until heated through and glazed, 4–6 minutes.
3. Season with salt and pepper to taste, adding more sauce if desired for glazing.
4. Pile warmed burnt ends onto the bottom half of each toasted bun.
5. Top with sliced onions and dill pickles, spoon remaining sauce over, and close the sandwich. Serve immediately.

- 1 lb (450 g) flank or skirt steak, thinly sliced
- 2 green bell peppers, sliced into strips
- 1 large onion, sliced into strips
- 2 tomatoes, diced (for pico or garnish)
- Juice of 1 lime
- 2 tablespoons oil
- 1 tablespoon chili powder or fajita seasoning
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Young green onions (tops only), sliced, for garnish
- Warm flour or corn tortillas, to serve

1. Toss sliced beef with lime juice, chili powder (or fajita seasoning), cumin, salt and pepper; let marinate 15–30 minutes.
2. Heat 1 tablespoon oil in a hot skillet or grill pan; sear beef in a single layer until browned but slightly pink inside; remove and keep warm.
3. Add remaining oil to the pan, sauté onion and bell pepper strips until charred at edges and tender-crisp.
4. Return beef to the pan, toss with vegetables to combine and heat through for 1–2 minutes.
5. Serve immediately with warm tortillas, diced tomatoes, and a sprinkle of sliced young green onion tops.

- whole chicken
- kosher salt
- black pepper
- unsalted butter
- fresh thyme
- fresh rosemary
- lemon
- garlic
- onion
- carrots
- celery

1. Preheat oven to 425°F (220°C). Pat the chicken dry and season the cavity with salt and pepper.
2. Stuff the cavity with halved lemon, a few garlic cloves, and sprigs of thyme and rosemary. Truss the legs.
3. Rub the skin with softened butter, then season generously with salt and pepper and tuck some herb sprigs under the skin.
4. Place roughly chopped onion, carrots, and celery in a roasting pan, set the chicken on top breast-side up.
5. Roast 50–70 minutes (depending on size) until an instant-read thermometer at the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crisp.
6. Rest 10–15 minutes before carving; use pan juices for a simple gravy if desired.

- beef tenderloin (center-cut)
- kosher salt
- black pepper
- olive oil
- English mustard
- mushrooms (cremini or button)
- shallots
- garlic
- unsalted butter
- prosciutto
- puff pastry
- egg (for egg wash)

1. Season the beef with salt and pepper; sear all sides in hot oil until browned. Brush with English mustard and cool.
2. Finely chop mushrooms, shallots, and garlic; sauté in butter until moisture evaporates to form a dry duxelles. Cool.
3. Lay prosciutto slices overlapping on plastic wrap, spread the duxelles over prosciutto, place beef on top and roll tightly; chill to set.
4. Roll out puff pastry, wrap the beef roll completely, trim seams, and brush with beaten egg.
5. Chill briefly, then bake at 400°F (200°C) 25–35 minutes for medium-rare (internal 125–130°F/52–54°C), until pastry is golden.
6. Rest 10 minutes before slicing into thick rounds and serving.

- eggplants
- kosher salt
- all-purpose flour
- eggs
- olive oil (for frying)
- tomato passata or crushed tomatoes
- garlic
- fresh basil
- mozzarella cheese
- Parmigiano-Reggiano
- olive oil (for sauce)

1. Slice eggplants and salt them; let sweat 30 minutes then pat dry to remove bitterness and moisture.
2. Prepare a simple tomato sauce by sautéing garlic in olive oil, adding tomato passata, simmering until thick, and stirring in chopped basil; season with salt.
3. Dredge eggplant slices in flour, dip in beaten egg, and fry in olive oil until golden; drain on paper towels.
4. Preheat oven to 375°F (190°C). Layer sauce, fried eggplant, torn mozzarella, and grated Parmigiano in a baking dish; repeat finishing with cheese.
5. Bake 25–30 minutes until bubbly and golden; let rest 10 minutes before serving with extra basil.

- lamb shoulder or leg (cubed)
- olive oil
- onion
- garlic
- ground cinnamon
- ground cumin
- ground ginger
- ground turmeric or saffron threads
- honey
- dried apricots
- chicken or lamb stock
- slivered almonds
- fresh cilantro or parsley
- couscous (for serving)

1. Brown seasoned lamb cubes in olive oil and set aside. Sauté chopped onion and garlic until soft.
2. Add spices (cinnamon, cumin, ginger, turmeric/saffron) and cook briefly to bloom the flavors.
3. Return lamb to pot, add stock to barely cover, bring to a simmer, cover, and braise gently 1.5–2 hours until lamb is tender.
4. Add dried apricots and a drizzle of honey in the last 20–30 minutes; adjust seasoning.
5. Toast slivered almonds in a dry pan. Serve the tagine over couscous, sprinkled with almonds and chopped cilantro or parsley.

- ground lamb
- onion
- carrots
- celery
- garlic
- tomato paste
- Worcestershire sauce
- beef or lamb stock
- frozen peas
- unsalted butter
- all-purpose flour (for thickening)
- potatoes (for mashing)
- milk or cream
- salt and pepper

1. Boil peeled potatoes until tender; mash with butter, milk or cream, and season with salt and pepper. Set aside.
2. Sauté chopped onion, carrots, and celery in butter until softened. Add garlic and cook briefly.
3. Add ground lamb, brown, then stir in tomato paste, Worcestershire sauce, and a spoonful of flour to thicken.
4. Pour in stock, simmer until mixture thickens; stir in peas and adjust seasoning.
5. Transfer meat filling to a baking dish, spread mashed potatoes over the top, rough up the surface for crisping.
6. Bake at 400°F (200°C) 20–25 minutes until the top is golden. Rest a few minutes before serving.

- 2 lb (900 g) beef chuck, cut into 1–1.5 inch cubes
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, diced (or 1 cup canned tomatoes)
- 2 cups beef broth
- 2 tablespoons oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 bay leaf (optional)
- Young green onions (tops only), chopped, for garnish

1. Season beef cubes with salt and pepper. In a heavy pot, heat oil over medium-high heat and brown beef in batches; remove and set aside.
2. Sauté chopped onion and bell pepper in the same pot until softened. Add diced tomatoes, cumin and oregano; cook briefly to combine.
3. Return beef to pot, add beef broth and bay leaf; bring to a simmer, cover and reduce heat to low.
4. Simmer gently 1.5–2 hours until beef is fork-tender and sauce has thickened, stirring occasionally and adjusting liquid as needed.
5. Remove bay leaf, correct seasoning, garnish with chopped young green onion tops and serve with white rice, mashed potatoes or crusty bread.

- 4 beef hot dogs
- 4 hot dog buns (steamed or toasted)
- 1 cup beef chili (crumbled ground beef simmered with onion, tomato and chili seasoning)
- 1/2 cup finely diced yellow onion
- 4 tsp yellow mustard
- 1/2 cup shredded sharp cheddar cheese

1. Heat the hot dogs by steaming or grilling until cooked through and slightly browned.
2. Warm the beef chili in a saucepan over medium heat until hot and saucy.
3. Place each hot dog in a bun, spoon 1/4 cup of hot chili over each dog.
4. Sprinkle diced onion over the chili, add a teaspoon of mustard to each, and finish with shredded cheddar.
5. Serve immediately while hot.

- 4 hot dogs (beef or pork)
- 4 buns
- 1 1/2 cups chili (prepared or homemade, with ground beef and chili seasoning)
- 3/4 cup shredded cheddar or American cheese
- Optional: pickled jalapeños or chopped raw onion

1. Cook hot dogs by grilling, boiling, or pan-searing until heated and lightly browned.
2. Reheat chili in a saucepan until simmering.
3. Place hot dogs in buns, spoon warm chili over each hot dog.
4. Top with shredded cheese so it melts from the heat; garnish with jalapeños or onion if desired.
5. Serve hot.

- 4 beef hot dogs
- 4 steamed buns (or hot dog rolls)
- 1 1/2 cups Cincinnati-style chili (seasoned with cinnamon, allspice, chili powder)
- 1 cup finely shredded cheddar cheese
- Optional: diced onions or oyster crackers

1. Steam or simmer the hot dogs until hot and plump.
2. Heat Cincinnati-style chili gently until warm and saucy.
3. Set hot dogs in buns, pour a ladle of Cincinnati chili over each.
4. Pile a generous handful of finely shredded cheddar on top so it softens into the chili.
5. Add diced onions or crackers if desired and serve immediately.

- 4 beef hot dogs
- 4 steamed hot dog buns
- 1 1/4 cups Michigan sauce (ground beef cooked with onion, tomato paste, vinegar and spices)
- 1/2 cup shredded cheddar cheese
- Optional: yellow mustard

1. Steam hot dogs and buns until warm.
2. Reheat Michigan sauce in a skillet until hot and slightly loose in texture.
3. Place hot dogs in buns, spoon sauce generously over each.
4. Sprinkle with shredded cheddar and add mustard if you like.
5. Serve while hot.

- 1 lb russet potatoes (cut into fries) or 1 (20 oz) bag frozen fries
- 4 hot dogs, sliced into 1/4-inch rounds
- 1 1/2 cups chili (meaty and saucy)
- 1 1/2 cups shredded cheddar cheese
- Salt and oil for frying or oven baking

1. Cook fries according to preference (deep-fry, oven-bake, or air-fry) until crisp and golden; season with salt.
2. While fries cook, brown the sliced hot dogs in a skillet until lightly crisp.
3. Reheat chili until hot and pourable.
4. Arrange fries on a platter, scatter hot dog slices over them, spoon chili evenly on top.
5. Sprinkle shredded cheddar and let melt (place under a broiler a minute if desired), then serve immediately.

- 1 lb (450 g) thin-cut beef steaks (sirloin or round), cut into strips or small pieces
- 2 medium tomatoes, chopped
- 1 green bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 tablespoons oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Young green onions (tops only), sliced, for garnish
- Warm corn or flour tortillas, to serve

1. Pat beef dry, season with salt, pepper and cumin. Heat oil in a large skillet over medium-high heat.
2. Sear beef in batches until browned but not overcooked; remove and set aside.
3. In the same skillet, add a touch more oil if needed and sauté onions until translucent, then add bell pepper and cook until just tender.
4. Add chopped tomatoes and lime juice, return beef to the skillet, and simmer 3–5 minutes until tomatoes break down slightly and everything is heated through.
5. Garnish with sliced young green onion tops and serve hot with warm tortillas.

- 4 medium cooked beets, peeled and sliced or quartered
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 tbsp chopped fresh cilantro
- Juice of 2 limes
- 3 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Optional: crumbled queso fresco or toasted pumpkin seeds

1. Arrange warm or room-temperature sliced beets on a large platter.
2. Scatter red onion, cherry tomato halves and avocado slices over the beets.
3. Whisk lime juice with olive oil, salt and pepper; drizzle evenly over the salad.
4. Sprinkle chopped cilantro and optional queso fresco or pumpkin seeds.
5. Serve immediately as an entrée, with lime wedges on the side.

- 3 cups cooked beets, diced
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely chopped red onion
- 1 jalapeño, seeded and finely chopped (optional)
- 1/2 cup fresh lime juice (about 4–5 limes)
- 2 tbsp chopped cilantro
- 1 tbsp olive oil
- Salt and pepper to taste
- Tortilla chips or tostadas, for serving

1. Place diced beets in a bowl and pour over the lime juice; let marinate 15–30 minutes so beets absorb citrus.
2. Add chopped red onion, jalapeño and cherry tomatoes to the beets; toss gently.
3. Fold in diced avocado, olive oil and cilantro; season with salt and pepper.
4. Chill briefly if desired, then serve on tostadas or with tortilla chips as an entrée.

- 1 kg yellow potatoes (or Yukon Gold), peeled and boiled until tender
- 1 cup cooked beets, mashed or finely grated (to color and flavor the potato)
- 2–3 tbsp aji amarillo paste (or substitute mild yellow pepper paste) mixed with 2 tbsp oil
- Juice of 1 lime (plus extra to taste)
- Salt and pepper
- 2 ripe avocados, sliced
- 1 cup cooked shredded chicken or tuna in mayonnaise (traditional fillings)
- 1/2 cup mayonnaise (for filling)
- 1/2 cup cherry tomatoes, halved, for garnish
- Hard-boiled eggs and olives for garnish (optional)

1. Mash hot boiled potatoes until smooth; mix in the cooked mashed beets, aji amarillo paste, lime juice, salt and pepper to taste to form a cohesive, colored potato dough.
2. In a ring mold (or by hand), press half the potato mixture into the base to form a layer.
3. Mix shredded chicken or tuna with mayonnaise and a little lime; spread this filling over the potato layer.
4. Add a layer of sliced avocado, then top with the remaining potato mixture, pressing gently to seal.
5. Refrigerate 30 minutes to set. Unmold, garnish with cherry tomato halves, sliced hard-boiled egg and olives, then slice to serve as an entrée.

- 4 medium cooked beets, very thinly sliced (use a mandoline)
- 2 ripe avocados, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups arugula or baby greens
- 3 tbsp extra-virgin olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 2 tbsp shaved Parmigiano-Reggiano or crumbled goat cheese (optional)

1. Lay beet slices in a single overlapping layer on a large chilled platter.
2. Tumble arugula or baby greens over the center, then arrange avocado slices and halved cherry tomatoes atop the beets.
3. Whisk olive oil with lemon juice, salt and pepper; drizzle evenly over the carpaccio.
4. Scatter cheese if using, and serve immediately as an elegant entrée.

- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 tomatoes, diced (or 1 cup canned diced tomatoes)
- 2 tablespoons tomato sauce or paste
- 2 tablespoons oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1/4 cup green olives (sliced) and/or 2 tablespoons raisins
- Young green onions (tops only), chopped, for garnish

1. Heat oil in a skillet over medium heat; sauté onion and bell pepper until softened.
2. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
3. Stir in diced tomatoes, tomato sauce, cumin, oregano, salt, pepper, and optional olives/raisins; bring to a simmer.
4. Reduce heat and simmer 10–15 minutes until flavors meld and sauce thickens. Adjust seasoning.
5. Garnish with chopped young green onion tops and serve with white rice, tortillas or in empanadas.

- 4–6 small corn tortillas
- 3 medium beets, roasted and cut into strips
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, diced
- 1/4 cup finely chopped white onion
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper
- Optional: pickled red onions, crumbled queso fresco, hot salsa

1. Warm tortillas on a comal or skillet and keep warm.
2. Toss roasted beet strips with olive oil, salt and pepper and warm briefly in the skillet.
3. Combine diced cherry tomatoes, onion, cilantro and lime juice to make a quick salsa; season with salt.
4. Assemble tacos by placing roasted beets on each tortilla, top with avocado slices and spoon over the cherry tomato salsa.
5. Add pickled onions or queso fresco if desired and serve immediately as an entrée.

- 2 ripe avocados
- 1 small tomato, seeded and finely diced
- 2 tablespoons finely chopped red onion
- 1 jalapeño, seeded and minced (optional)
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Salt and freshly ground black pepper
- Tortilla chips, for serving

1. Halve and pit the avocados, scoop flesh into a bowl and mash to desired texture.
2. Fold in diced tomato, red onion, jalapeño (if using), cilantro, and lime juice.
3. Season with salt and pepper to taste and adjust lime as needed.
4. Transfer to a serving bowl, cover with plastic touching the surface to prevent browning, and serve with tortilla chips.

- 2–3 ripe tomatoes, sliced
- Fresh mozzarella (bocconcini or sliced ball)
- Fresh basil leaves
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- Optional: aged balsamic or balsamic reduction

1. Arrange alternating slices of tomato and mozzarella on a platter, tucking basil leaves between them.
2. Drizzle with extra-virgin olive oil and, if using, a little balsamic.
3. Season with salt and freshly ground black pepper.
4. Serve immediately at room temperature.

- Small blinis (store-bought or homemade)
- Smoked salmon slices
- Crème fraîche
- Fresh dill sprigs
- Lemon wedges
- Optional: capers and finely chopped red onion

1. Warm blinis according to package or reheat briefly in a skillet until lightly toasted.
2. Top each blini with a small dollop of crème fraîche.
3. Fold a slice of smoked salmon on top, garnish with dill and optional capers or onion.
4. Finish with a light squeeze of lemon and serve immediately.

- 10 oz frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- Bread, crackers, or vegetable crudités for serving

1. Preheat oven to 375°F (190°C). Squeeze excess moisture from the thawed spinach.
2. In a bowl, combine cream cheese, sour cream, mayonnaise, Parmesan, half the mozzarella, and garlic until smooth.
3. Fold in spinach and chopped artichoke hearts; season with salt and pepper.
4. Transfer mixture to an ovenproof dish, top with remaining mozzarella, and bake 20–25 minutes until bubbly and golden.
5. Serve hot with bread, crackers, or vegetables.

- 1 lb (500 g) very fresh salmon fillet, skin on (sushi/sashimi-grade recommended)
- 1/4 cup coarse salt
- 1/4 cup granulated sugar
- 2 tablespoons crushed black peppercorns
- Large bunch fresh dill, coarsely chopped
- For sauce (hovmästarsås):
  - 2 tablespoons Dijon mustard
  - 1 tablespoon whole-grain mustard
  - 1 tablespoon sugar
  - 1 tablespoon white wine vinegar
  - 3 tablespoons neutral oil
  - 2 tablespoons chopped fresh dill
- Rye bread or crispbreads, for serving

1. Mix salt, sugar, and crushed pepper. Place half the dill in a dish, press the salmon skin-side down, cover with the salt-sugar mix, then top with remaining dill.
2. Cover tightly with plastic wrap and weigh down with a plate; refrigerate 24–48 hours, turning once or twice to distribute cure.
3. Remove salmon, rinse off cure under cold water, pat dry, and thinly slice on the bias.
4. Whisk sauce ingredients together until emulsified, fold in chopped dill, and adjust seasoning.
5. Arrange gravlax slices on rye, spoon sauce alongside or over, and garnish with extra dill and lemon.

- 8 oz sushi/sashimi-grade salmon, finely diced
- 1 ripe avocado, diced
- 1 small shallot, minced
- 1 tablespoon capers, drained and chopped
- 1 tablespoon chopped chives
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- Toasted baguette slices or crackers, for serving

1. In a bowl, gently combine diced salmon, minced shallot, capers, chives, lemon juice, and olive oil; season with salt and pepper.
2. In a separate bowl, toss the diced avocado lightly with a pinch of salt and a little lemon to prevent browning.
3. To serve, either mound avocado on toast and top with salmon mixture, or use a ring mold to layer avocado first, then press salmon tartare on top.
4. Garnish with extra chives and serve immediately with toasted baguette slices or crackers.

- 4 ripe tomatoes, seeded and finely diced
- 1 baguette or rustic loaf, sliced and toasted
- 2 cloves garlic
- 2 tbsp extra-virgin olive oil, plus more for brushing
- 6-8 fresh basil leaves, chiffonade
- Salt and freshly ground black pepper

1. Combine diced tomatoes, olive oil, chopped basil, salt and pepper in a bowl; let sit 10–15 minutes to marry flavors.
2. Toast baguette slices until golden; brush lightly with olive oil.
3. Rub each warm toast with a cut garlic clove.
4. Spoon tomato mixture onto toasts and serve immediately.

- 1 lb fresh spinach (or 16 oz frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 eggs, lightly beaten
- 2 tbsp chopped fresh dill (or 1 tsp dried)
- 8–10 sheets phyllo dough
- 4 tbsp melted butter or olive oil for brushing
- Salt and pepper

1. Sauté chopped onion until translucent, add spinach and cook until wilted; cool and squeeze out excess moisture.
2. Mix cooled spinach with feta, eggs, dill, salt and pepper.
3. Layer one phyllo sheet on a work surface, brush with butter, place another sheet on top; cut into strips.
4. Place a spoonful of filling at one end of each strip and fold into triangles, continuing to fold until sealed.
5. Brush tops with butter, bake at 375°F (190°C) for 20–25 minutes or until golden brown.
6. Cool slightly and serve warm.

- 8–12 small blini (store-bought or homemade)
- 6 oz smoked salmon, thinly sliced
- 1/2 cup crème fraîche or sour cream
- Fresh dill sprigs
- Lemon wedges
- Optional: chives, black pepper

1. Warm blini briefly in a skillet or oven.
2. Top each blini with a small dollop of crème fraîche.
3. Fold or curl a slice of smoked salmon and place atop the crème fraîche.
4. Garnish with a dill sprig, a few snips of chives and a grind of black pepper; serve with lemon wedges.

- Fresh salmon, skin removed and roughly chopped
- Stale Italian bread or breadcrumbs
- Eggs
- Grated Parmesan (Parmigiano-Reggiano)
- Fresh parsley
- Lemon zest
- Garlic
- Finely chopped onion or shallot
- Olive oil
- Salt and black pepper
- Optional: capers or chopped anchovy for extra umami
- Optional: tomato passata or lemon-butter glaze

1. Preheat oven to 180°C (350°F). Lightly oil a loaf pan or line with parchment.
2. Soak bread in a little milk or water, squeeze out excess and combine in a bowl with chopped salmon, beaten eggs, grated Parmesan, minced garlic, finely chopped onion, chopped parsley, lemon zest, salt and pepper.
3. Mix gently until cohesive but do not overwork; add breadcrumbs to reach a moldable consistency and a drizzle of olive oil for moisture.
4. Transfer mixture to the prepared loaf pan, smooth top and, if using, spread a thin layer of passata or glaze.
5. Bake 35–45 minutes until set and lightly browned; internal temperature should reach about 60°C (140°F).
6. Rest 10 minutes, unmold and slice. Serve warm with a squeeze of lemon or a light tomato sauce.

- Ground or finely chopped salmon
- Stale bread or breadcrumbs
- Eggs
- Garlic
- Fresh parsley
- Grated Pecorino or Parmesan
- Canned tomatoes or tomato passata
- Olive oil
- Onion
- Salt and black pepper
- Optional: white wine, capers

1. Preheat oven to 180°C (350°F). Prepare a loaf mixture by combining salmon, soaked bread (squeezed dry), egg, grated cheese, minced garlic, chopped parsley, salt and pepper.
2. Shape into a loaf and brown briefly in a skillet with olive oil to seal the exterior (optional) or place directly in a baking dish.
3. In the same skillet, sauté finely chopped onion and garlic until soft, deglaze with a splash of white wine (optional), then add canned tomatoes and simmer to make a light sauce; season with salt and pepper.
4. Pour the tomato sauce into a baking dish and nestle the salmon loaf into the sauce.
5. Bake 30–40 minutes until cooked through; baste with sauce once or twice during baking.
6. Rest a few minutes, slice and serve with the tomato sauce, polenta, or roasted potatoes.

- Salmon steaks or thick fillets
- Canned peeled tomatoes (or chopped fresh tomatoes)
- Garlic
- Olive oil
- Black olives (Gaeta or Kalamata)
- Capers (rinsed)
- Dry white wine
- Fresh parsley
- Red pepper flakes (optional)
- Salt and black pepper
- Lemon wedges for serving

1. Season salmon with salt and lightly dust with flour (optional). Heat olive oil in a wide pan and sear salmon briefly on both sides to color; remove and set aside.
2. In the same pan, sauté sliced garlic until fragrant, add olives and capers, then pour in white wine and reduce slightly.
3. Add chopped tomatoes, a pinch of red pepper flakes, and simmer to a chunky sauce; season to taste.
4. Return salmon to the pan, spoon sauce over the fillets, cover and simmer gently until fish is cooked through (about 6–10 minutes depending on thickness).
5. Sprinkle with chopped parsley and serve immediately with lemon wedges and crusty bread.

- Salmon fillets
- Garlic
- Anchovy fillets (traditional)
- Canned tomatoes or tomato passata
- Black olives (pitted and chopped)
- Capers (rinsed)
- Olive oil
- Red pepper flakes
- Fresh parsley or basil
- Salt and black pepper

1. Pat salmon dry, season lightly, and sear flesh-side down in olive oil until golden; remove and set aside.
2. In the same skillet, sauté minced garlic and anchovy fillets until the anchovies dissolve.
3. Add chopped olives, capers, and red pepper flakes, then stir in tomatoes and simmer to meld flavors.
4. Return salmon to the sauce, spoon sauce over the fillets, cover and gently simmer until salmon is cooked through (about 6–8 minutes).
5. Finish with chopped parsley or basil and serve with polenta, plain pasta, or steamed vegetables.

- Fresh salmon, minced
- Stale bread or breadcrumbs
- Eggs
- Grated Parmesan
- Garlic
- Fresh parsley and/or basil
- Olive oil
- Canned tomatoes
- Onion
- Salt and black pepper
- Optional: lemon zest

1. Combine minced salmon with soaked bread (squeezed dry), beaten egg, grated Parmesan, minced garlic, chopped herbs, lemon zest (optional), salt and pepper; form into golf-ball-sized meatballs.
2. Lightly brown meatballs in a skillet with olive oil in batches, then remove and set aside.
3. In the same skillet, sauté chopped onion and garlic, add canned tomatoes and simmer to make a sauce; season to taste.
4. Gently nestle meatballs into the simmering tomato sauce, cover and cook on low heat for 12–15 minutes until cooked through.
5. Garnish with chopped parsley, serve hot over pasta, polenta or with crusty bread.

- Salmon fillet or portions
- New potatoes or waxy potatoes
- Basil pesto (Pesto Genovese)
- Cherry tomatoes (optional)
- Olive oil
- Salt and black pepper
- Lemon slices (optional)
- Fresh basil or parsley for garnish

1. Preheat oven to 200°C (400°F). Thinly slice potatoes and parboil or toss with oil, salt and a few minutes in the oven to begin softening.
2. Arrange a layer of potato slices in a baking dish, drizzle with olive oil and season.
3. Place salmon portions on the potato bed, spread a thin layer of pesto over each fillet and scatter halved cherry tomatoes if using.
4. Drizzle with a little olive oil, top with lemon slices if desired, and bake 18–25 minutes until potatoes are tender and salmon is cooked through.
5. Garnish with fresh basil or parsley and serve hot.

- 4 salmon fillets (about 6 oz / 170 g each)
- 2 ripe tomatoes, thinly sliced or 1 cup cherry tomatoes halved
- 1/3 cup fresh parsley, chopped
- 2 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1 lemon (zest and juice)
- Salt and freshly ground black pepper

1. Preheat oven to 400°F (200°C). Line a baking dish with a little olive oil.
2. Pat salmon dry, season both sides with salt and pepper, and place skin-side down in the dish.
3. Scatter sliced tomatoes and garlic over and around the fillets; drizzle with 1 tbsp olive oil and lemon juice.
4. Bake for 10–14 minutes, until salmon is just cooked through and flakes easily with a fork.
5. Meanwhile, combine chopped parsley, remaining olive oil and lemon zest; season lightly.
6. Spoon parsley mixture over the hot salmon and serve immediately.

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