Ingredients 1 cup dry quinoa or brown rice 1 tbsp toasted sesame oil 1 inch fresh ginger root, grated 2 carrots, peeled and sliced 2 bunches broccoli, cut into bite-sized florets 1 cup baby spinach 1/2 cup frozen peas 2 eggs 2 tbsp soy sauce Optional: 8oz pre-cooked chicken breast. Instructions Rinse 1 cup quinoa in a wire mesh strainer under cold water for about 10 seconds to remove bitterness. Add quinoa and 2 cups water to a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without stirring.
Ingredients 1/4 cup pure olive oil 6 pounds meaty beef short ribs on the bone. Potentially could replace with other meat cuts, such as Top Sirloin Steak 1 Salt and freshly ground pepper freshly ground pepper 2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large onion,coarsely chopped 1/2 cup tomato paste 5 thyme sprigs 3 anchovy fillets, chopped 2 1 bay leaf 1 head of garlic, halved crosswise 1 quart chicken stock or canned low-sodium broth 2 cups dry red wine 1/3 cup white vinegar 3 Instructions Preheat the oven to 325°F.
Ingredients 1 medium potato (russet or Yukon gold works best) Instructions Prepare the potato Wash and scrub the potato under cold running water to remove dirt Prick the potato all over with a fork 6-8 times to allow steam to escape and prevent bursting Microwave the potato Place the pricked potato on a microwave-safe plate Microwave on high for 5-10 minutes (depending on size), flipping halfway through Check for doneness by piercing with a fork - it should slide through easily (Optional) Crisp in the air fryer Preheat the air fryer to 400°F (200°C) Lightly oil the potato skin and air fry for 5-8 minutes until the skin is crisp Cool and serve Let the potato cool for 1-2 minutes before handling Cut open lengthwise and fluff the insides with a fork Top with desired toppings (see below) Topping Suggestions Classic Toppings:
Ingredients 1 lb pizza dough (store-bought or homemade) 1 tbsp olive oil 1 cup fresh blueberries (rinsed and dried) 4 oz goat cheese, crumbled 1 cup shredded low-moisture mozzarella (optional for melt and stretch) 1 small red onion, thinly sliced (optional) 2 tbsp fresh basil, chiffonade 2 tsp lemon zest Pinch of kosher salt Freshly ground black pepper 2–3 tbsp balsamic glaze (or reduced balsamic vinegar) Cornmeal or flour for the peel Instructions Preheat the oven to 500°F (260°C).