braised short ribs

worth the work for the smell alone.

• 4-8 short ribs (2 per person)

• 1 onion, roughly chopped

• 2 celery stalks, roughly chopped

• 1-2 large carrots, roughly chopped (or, you can buy store-made mirepoix)

• 6 cloves garlic, whole

• 1/2 cup flour

• 1 tbs sea salt

• bundle of fresh rosemary

• 1 tsp dried thyme

• 2 tsp black pepper

• 1 bottle cabernet sauvignon (spend $15-$20 on something you would drink)

• 1 box of beef broth, the smaller one

• 1/4 cup brown sugar

• 1 tbs butter

Preheat the oven to 350.

Heat avocado/neutral oil in a large Dutch oven over medium/high. Trim any large pieces of fat from the short ribs. Combine the flour and sea salt, and dredge the short ribs on all sides. Sear for 2-3 minutes on each side until golden brown, and remove from Dutch oven.

Saute the onion, celery, and carrots for 4-5 minutes until softened. Add the whole garlic cloves. Add the red wine and beef broth, and deglaze the pot. Add brown sugar, rosemary, thyme, and black pepper. Bring to a boil, add the short ribs back in, cover, and put in the oven for 3 hours.

Remove the ribs from the pot with tongs. (The bones will probably just fall out.) Scoop/strain out all of the aromatics. Cook the sauce over medium heat until reduced by half - 15-20 minutes, stirring often. Finish with butter.

baked ziti

classic comfort food.

• 1 pound ground sweet Italian sausage

• 1 small onion, diced

• 2 cloves garlic, minced

• 2-28 ounce cans San Marzano tomatoes

• 2 tsp Italian seasoning

• 16 ounces ziti, penne, or other ridged pasta

• 15 ounces full fat ricotta cheese

• 2 tbs parsley, fresh if you have it

• 1 egg

• 2 cups mozzarella cheese, shredded

• 1/4 cup parmesan cheese (the real stuff)

About two hours before you want to eat: brown the sausage and onion in a large pot. Drain as much fat as you can. Saute the garlic for one minute. Add 1 tsp of Italian seasoning and the two cans of tomatoes plus half a can of water. Bring to a boil, then partially cover and simmer. The sauce should reduce significantly.

Prepare the pasta according to package directions. Toss with the sauce, reserving 1 cup.

In a small bowl, combine the ricotta, egg, parsley, parmesan, and 1 cup mozzarella cheese.

Preheat your oven to 375. Add the reserved cup of sauce to the bottom of a 9x13” baking dish. Layer half of the pasta, all of the ricotta, and about half of the remaining sauce. Then layer the remaining pasta, the remaining sauce, the 1 cup of mozzarella, and 1 tsp of Italian seasoning.

Bake 20-25 minutes until bubbling.

butternut squash soup

a fall staple. easily doubled, but this serves 4.

• 1 1/2 pounds cubed butternut squash (I buy it pre-cut)

• 1/2 onion, diced

• 1/2 tsp each sage, rosemary, pepper, ginger, parsley

• salt to taste

• 2 cups vegetable broth/stock (can also use chicken stock/bouillon)

• 1/2 cup water

• 3 garlic cloves, minced

• 1/4 cup sour cream or full-fat Greek yogurt (optional)

• 1 tbs olive oil

In a large Dutch oven, heat the oil over medium heat. Saute the onion until it softens, about 5 minutes. Add the squash and all spices, and cook for 8-10 minutes until the squash just begins to soften. Add the garlic and cook for an additional minute.

Add the water and 1 1/2 cups of stock. Bring to a boil, then cover and simmer for 30-40 minutes until the squash is falling apart.

Allow to cool slightly before putting in a blender/food processor or using an immersion blender. Add the additional 1/2 cup of stock until the texture is as desired. Stir in the yogurt/sour cream, and add salt to taste.

chicken orzo bake

one-pan comfort food magic.

• 1 lb. diced chicken breast

• 1 tbs avocado oil

• 1/2 tsp each salt, pepper, garlic powder, paprika, Italian seasoning

• 1/4 cup fresh basil or thyme (optional)

• 4 garlic cloves, minced

• zest and juice of one lemon

• 1/2 cup sundried tomatoes

• 1 Boursin cheese (I like the chive and shallot one)

• 6 oz frozen chopped spinach/kale

• 1 1/2 cups dry orzo pasta

• 2 cups chicken broth

• 1 cup water

Preheat your oven to 400. Combine the chicken, oil, and seasonings in a 9x13” pan. Add the garlic, fresh herbs, lemon zest and juice, and sun-dried tomatoes and mix well.

Create a well in the center of the pan and add the Boursin cheese. Then, add in the spinach, orzo, broth, and water around the cheese and make sure all of the orzo is covered in the liquid.

Bake for 35-40 minutes until everything is cooked through. Mix well before serving.

sriracha chicken and noodles

just spicy enough.

• 1 large or 2 medium chicken breasts, cubed

• 2 tbs sriracha

• 1 tbs soy sauce

• 1 tbs honey

• garlic and onion powder to taste

Combine all marinade ingredients and cubed chicken. Marinate for half an hour if possible. Cook in a large pan with a drizzle of olive oil over medium heat until cooked through.

• 1 head broccoli, diced and steamed in the microwave (can use frozen or sub another veggie)

• 20 oz. stir fry noodles, steamed in microwave

• 3 tbs soy sauce

• 2 tbs sriracha

• 1 tbs sesame oil

• 2 tbs honey

• 1 tbs corn starch

Whisk together the soy sauce and corn starch, then add the sriracha, sesame oil, and honey. Add the broccoli and noodles to the pan with the chicken. Put the pan on low heat, add the sauce, and stir until combined and heated through. Serve with scallions and sesame seeds.