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Category: Entrees

Stuffed Pork Tenderloin with Artichoke and Spinach

2 lbs pork tenderloin, butterflied
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chopped fresh baby spinach
1  jar (5 oz) of artichoke hearts, drained and diced
olive oil
salt and pepper, to taste

Ask your butcher to butterfly the tenderloin or do it yourself: splitting it down the middle, cutting it almost but not all the way through, and then opening the two halves so they lie flat (shape should resemble a butterfly.  You may need to use a mallet to flatten out the meat some for enough surface area to stuff and roll.  Lightly season both sides of the pork with salt and pepper.

Stir the ricotta, herbs, spinach and artichokes together and spread the mixture evenly inside the butterflied pork tenderloin.  Roll the loin closed and tie with butcher’s twine in at least five places.

Preheat oven to 400 degrees.  Place the tenderloin in a roasting pan and brush with olive oil.  Roast for 25 to 35 minutes, until the internal temperature reads 160 degrees.  Let rest for 5-10 minutes then slice into 1/2 inch thick medallions.

London Broil with Zinfandel Sauce

1/2 cup olive oil
1/2 cup dry red wine
3 Tbsp light soy sauce
1 Tbsp Dijon mustard
4 garlic cloves, minced
6 sprigs fresh thyme (1-2 tsp)
2 sprigs fresh rosemary (1-2 Tbsp)
zest of 1 lemon
1 Tbsp Worchestire sauce
1 Tbsp honey
ground black pepper

2 lbs. london broil/flank steak

1 cup zinfandel red wine
2 cups beef/veal stock
1 bay leaf
1 Tbsp tomato paste
salt and pepper to taste

Place marinade ingredients in blender and blend until smooth.  Place marinade in a freezer bag with the steak and marinate 4 to 12 hours in the fridge.  Gtill steak to medium-rare (about 4 minutes per side over high heat for an average flank steak, 140-145 degrees).

Place wine in a non-reactive pan and reduce over medium heatuntil 1 Tbsp remains.  Add stock and bay leaf and bring to a boil.  WHisk in tomato paste and continue cooking until sauce thickens to about 1 cup.  Add salt and fresh ground black pepper to taste.

Thai Beef Lettuce Wraps

1 lb. steak (flank, skirt, or sirloin)
1 Tbsp sriracha or other asian chili-garlic sauce
2 Tbsp soy sauce
2 tsp sesame seed oil (optional)
1 lime, juiced
1 garlic clove, minced
1 inch of fresh ginger, grated or sliced

2 tsp chili-garlic sauce
1 tsp spicy asian mustard
1 tsp rice or white vinegar
1 Tbsp soy sauce
1 tsp mirin (optional)

8 leaves of boston bibb lettuce
red onion, sliced paper thin
green onions, sliced
carrot, julienned
jalapeno or red chile, sliced thin
roasted peanuts, crushed
lime wedges
fresh cilantro

Steak can be cut into long strips about 2 inches wide for faster marinating and cooking.  Combine chili sauce, soy sauce, sesame seed oil, lime juice, garlic, and ginger.  Place steak in marinade for at least 30 minutes.  Cook over high heat for 3-4 minutes per side, or until desired doneness.  Let meat rest 5- 10 minutes, then slice against the grain in thin strips.  Place a few strips of steak onto a lettuce leave, top with desired toppings, and then a drizzle of sauce.

Fennel-Crusted Pork Tenderloin

1 Tbsp fennel seed
1 Tbsp coriander seed
6 Tbsp chicken broth (divided as 2 Tbsp and 1/4 cup)
1 Tbsp Worcestershire sauce
1 tsp minced garlic
1/4 tsp salt
1/4 tsp pepper
1 pork tenderloin, halved and butterflied
2 tsp olive oil

Grind fennel and coriander seeds until a fine powder.  Blend in 2 Tbsp broth, Worcestershire sauce, garlic, salt, and pepper.  Slice pork horizontally into two pieces, butterfly each piece.  Rub spice mixture over all sides of the pork.

Heat oil in heavy pan over medium heat.  Cook 5 minutes per side without moving pork so a nice crust forms.  Remove pork, add 1/4 cup of broth to the pan and reduce by half.  Pour sauce over pork and serve.

Tomato Meat Sauce

1.5 lbs lean ground beef
2 Tbsp olive oil
1 cup chopped onion
3-4 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup water
2 tsp Italian seasoning
2 tsp basil
1 tsp oregano
1 Tbsp brown sugar
3 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

Brown ground beef over medium heat in a large stock pot.  Drain beef and set aside.  Saute onion and garlic in olive oil until translucent (about 5 minutes).  Add all remaining ingredients, mix well, simmer for 45 minutes to 1 hour.

Note: Adaptation from Meatballs in Tomato Sauce.

Meatballs in Tomato Sauce

2 Tbsp olive oil
1/2 cup onion, chopped
3 cloves of garlic, minced
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 cup water
2 tsp Italian seasoning
1 Tbsp brown sugar
2 Tbsp parsley
1 1/2 tsp salt
1/2 tsp black pepper
1/8 tsp red pepper flakes

1.5 lbs lean ground beef
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
1 Tbsp tomato paste
2 tsp basil
1 tsp oregano
1 Tbsp parsley
1 clove of garlic, minced
1/4 cup water
1 tsp salt
1/4 tsp black pepper

Preheat oven at 400 degrees.  Mix eggs and tomato paste.  Add water, basil, oregano, parsley, garlic, salt, and pepper.  Mix in beef, breadcrumbs, and Parmesan cheese using your hands.  Shape into balls, about 1.5 to 2 inches in diameter.  Bake for 20 minutes at 400 degrees or saute until brown on all around.

Heat olive oil in a stock pot over medium heat.  Saute onion and garlic until translucent (about 5 minutes).  Add in remaining 9 ingredients, mix well, simmer for 45 minutes to 1 hour.  Add meatballs to sauce for the last 30 minutes.

Moroccan Stewed Chicken

1 Tbsp olive oil
2 boneless, skinless chicken breasts, butterflied
salt and pepper, to taste
1 large zucchini, cubed
2 garlic cloves, minced
1 (16 oz) can chickpeas (garbanzo beans)
1 (15 oz) can diced tomatoes
1 (15oz) can chicken broth
1/2 tsp cayenne pepper
2 tsp ground cumin
1/2 tsp cinnamon
handful of fresh cilantro, minced

Heat the oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper, place them in the pan, and cook for 2-3 minutes per side (until they brown thoroughly). Add the zucchini and continue cooking while occasionally stirring.

When the zucchini pieces have browned lightly, add the garlic, tomatoes, chickpeas, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season with more salt and pepper and top with fresh chopped cilantro.

Serve with cooked couscous tossed with 2 Tbsp toasted pine nuts and 1/4 cup chopped cilantro

Asparagus-Goat Cheese Pasta

1 pound asparagus
1/2 pound penne pasta or fettuccini
1 Tbsp butter
2 Tbsp all-purpose flour
1 (15oz) can chicken broth
1 garlic clove, minced
1/2 tsp tarragon or (1/2 tsp parsley, 1/2 tsp basil,  & 1/4 tsp dill mixed)
1/2 tsp basil
1 tsp freshly cracked black pepper
4 ounces goat cheese, crumbled
1 tsp lemon zest
1/2 cup grate Parmesan cheese
crushed red pepper, to taste

Heat a large pan of lightly salted water to boiling over high heat. Trim the ends of the asparagus. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife, do not overcook. With a slotted spoon, remove the asparagus and rinse under cold water or in an ice bath to stop the cooking. Add the pasta to the boiling water and cook according to the label directions until al dente. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk and cook for 1 minute. Add the broth, garlic, and seasonings and cook for 2-3 minutes, stirring constantly until the sauce thickens. Blend in the goat cheese and the lemon peel and remove from heat.

Add the pasta, asparagus, and half of the parmesan cheese to the pan and stir. Serve with the remaining Parmesan, a dash of crushed red pepper, and freshly ground black pepper.

Grilled Italian Steak with Smashed Beans

1 lb skirt or flank steak
salt & pepper, to taste
1 Tbsp olive oil
1 large red onion. sliced
2 Tbsp balsamic vinegar

1 can (16oz) cannellini beans
1 Tbsp extra virgin olive oil
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
juice of 1/2 lemon (about 1 Tbsp)

In a saute pan over medium heat, cook the red onion in 1 Tbsp of olive oil for 10 minutes, until it’s soft and slightly brown. Add the balsamic vinegar and cook another 5 minutes

Heat a sauce pan with 1 Tbsp olive oil over medium heat. Add minced garlic, beans, and rosemary and cook for 5 minutes. Use a potato masher or a fork to roughly mash the beans. Add the lemon juice and season with salt & pepper.

Heat a grill on high heat. Season the steak with salt & pepper (and any other desired herbs and spices). Grill for 3-4 minutes per side for medium rare. Slice in the strips across the grain and serve over smashed beans and spoon the onions on top.

Classic Italian Lasagna

6 cups Classic Tomato Sauce
1 Tbsp olive oil
1 pound ground beef
1 Italian sausage (about 1/4 pound)
salt and pepper, to taste
1.5 lbs ricotta cheese
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
3 large eggs
1 pound lasagna sheets (cooked or ready-to-bake)
2 (10 oz) packages of frozen spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

In a saute pan, heat olive oil until almost smoking. Add the ground beef and broken up Italian sausage then season with salt and pepper. When meat is browned, remove from heat, drain of excess fat, and set aside.  In a mixing bowl, combine the next six ingredients (ricotta cheese, seasonings, and eggs) and set aside.

In the bottom of a 13 by 9 inch baking dish, spread 1/4 of the tomato sauce to completely cover the bottom. Arrange pasta sheets side by side to form a complete and even layer. Evenly spread the ricotta cheese mixture for the next layer. Spread the dry spinach evenly across the ricotta cheese. Arrange another layer of pasta sheets, lightly pressing down to remove air pockets underneath. Spread the beef mixture evenly for the next layer and top with half of the mozzarella cheese. Spread half of the remaining tomato sauce evenly over the beef and cheese layer. Place the final layer of pasta sheets, pressing again to remove air pockets. Top the past with the remaining tomato sauce. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese

Line a large baking sheet with aluminum foil. Place the lasagna dish on top and cover with lid or aluminum foil. Place in the middle rack of the oven and bake until the top is bubbling, about 30 minutes. Remove cover and continue to bake until top is golden, about 15 minutes. Let rest for at least 10 minutes before serving.


  • Cheese (top)
  • Sauce
  • Pasta
  • Sauce
  • Cheese
  • Beef
  • Pasta
  • Spinach
  • Ricotta
  • Pasta
  • Sauce (bottom)