1 piece of sirloin steak

6 tbsp. olive oil

2 tsp. Kosher salt

1 tsp. Freshly ground pepper

1 head cauliflower

5 large shallots

2 tbsp. fresh lemon juice

2 tsp. whole-grain Dijon mustard

1 package baby kale

1/2 c. pomegranate seeds


Heat oven to 475 degrees F. Place the beef on a large rimmed baking sheet. Rub with 1 tablespoon olive oil, salt, and pepper. Bake at 475 degrees F for 12 minutes. Meanwhile, toss 2 tablespoons oil with cauliflower and shallots; season with additional salt and pepper. Quickly scatter vegetables around beef in the pan and continue to bake, stirring vegetables once, 18 more minutes (for medium-rare) or until meat reached desired degree of doneness. Remove beef from pan and cover with foil; let stand 15 minutes. Whisk together remaining 3 tablespoons olive oil, lemon juice, and mustard; season with salt and pepper to taste. Stir kale into hot pan with vegetables. Drizzle with olive oil mixture and sprinkle with pomegranate seeds. Slice beef and serve with cauliflower pomegranate salad.

Chicken Pasta



6 ounces dried spaghetti

4 tablespoons unsalted butter

10 sprigs fresh thyme

10 ounces sliced mushrooms

freshly ground black pepper


2 small chicken breasts

2 teaspoons olive oil

1/2 cup dry white wine

4 ounces cream cheese, softened



Bring a large pot of salted water to a boil, and cook the spaghetti noodles. Meanwhile, in a large not non-stick skillet, melt the butter and thyme over medium heat. Add the sliced mushrooms to the skillet, and stir to coat in butter. Leave them to cook for a few minutes undisturbed so that a nice crust forms. Stir, and repeat until the mushrooms are golden brown. It will take about 15 minutes. Using a slotted spoon, remove the mushrooms from the pan, leaving the butter and thyme in the pan. Add the oil to the pan. Salt and pepper both sides of the chicken breasts. Turn the heat up to medium-high, and sear the chicken breasts on both sides in the same pan that the mushrooms were in. Again, let cook undisturbed so that a nice crust forms. If the chicken is sticking to the pan, it's because the first side isn't done searing. It will release when it's golden brown. Remove the chicken from the pan, and cover to keep warm. Turn the heat down to low and add all of the wine Allow the wine to cook down slightly while scraping the bottom of the pan with a wooden spoon to get all of the brown bits into the wine. Dice the cream cheese and place in a large bowl. Discard the thyme sprigs from the pan, and then pour the hot wine over the cream cheese, and stir until it melts. There might be a few small pieces, but the hot pasta will dissolve them. When the pasta is done, drain it, and immediately pour it over the wine-cream cheese mixture. Toss the noodles to melt and evenly distribute the cream cheese sauce. Stir the mushrooms into the pasta bowl. Slice the chicken, and serve on top. *This pasta is best served immediately after making it. The cream cheese will set up if allowed to set. Not that you can't re-heat it, but it will be t-h-i-c-k. Plan accordingly.

Chicken Cordon Bleu



6 boneless skinless chicken breasts

Kosher salt & freshly ground black pepper

8-12 very thin slices of Ham

8 ounces shredded Gruyere or Swiss cheese

¼ cup chicken stock or broth

¼ cup dry or semi-dry white wine

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

2 tablespoons unsalted butter cut into 8 pieces

1½ cups fresh breadcrumbs panko can be used in a pinch

3 tablespoons unsalted butter melted

¼ teaspoon kosher salt


2 tablespoons butter melted

2 tablespoons all-purpose flour

1 cup chicken broth

½ cup heavy cream

¼ cup semi-dry or dry white wine

2 teaspoons Dijon mustard

2 teaspoons fresh thyme sprigs or ½ teaspoon dried thyme

S & P to taste


Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick spray. Heat a medium saucepan over medium heat. Add 2 tablespoons butter and cook until melted Add 2 tablespoons flour and whisk until smooth. Cook the butter/flour mixture until it becomes a little darker, 1-2 minutes. While whisking, add 1-cup chicken broth and continue whisking until smooth. Add ½ cup cream, ¼ cup wine, 2 teaspoons mustard and 2 teaspoons thyme. Whisk until smooth. Season the sauce with kosher salt & pepper. Bring the mixture to a boil, reduce the heat and cook just until sauce thickens to a gravy consistency. Remove from the heat. Divide the sauce into two bowls. One bowl should have ¼ cup of sauce. Pour the remainder into the other bowl and set aside for serving. In a medium bowl, toss 1½ cups fresh breadcrumbs with 3 tablespoons melted butter and ¼ teaspoon kosher salt. Set aside. If the chicken breasts are thicker than ¾-1 inch thick, use a meat mallet/pounder and pound the breasts to an even ¾-1-inch thickness. Pat the breasts dry with a paper towel. Salt and pepper both sides of the breasts and place them in the prepared baking dish. Lightly brush the tops of the breasts with the Dijon Cream Sauce. Cover each breast with 2 slices of ham and sprinkle the cheese on top. In a small bowl, combine ¼ cup chicken broth, ¼ cup white wine and 1-teaspoon fresh thyme leaves. Pour the broth/wine mixture around the chicken and tuck the butter pieces between the chicken breasts and the inside edge of the dish. Loosely cover the chicken with foil and bake it in a 350°F oven for 15 minutes. Remove from the oven and sprinkle the chicken with the breadcrumb topping (You might not need all the breadcrumb topping.). Place the chicken back in the oven (uncovered) to cook another 10-20 minutes or until a meat thermometer reads 160°F when stuck in the middle of one of the middle breasts. Serve the chicken with a side of hot Dijon Cream Sauce for dipping.