Italian Ribeye Steak
2 tablespoons of olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed
Combine all the ingredients except the steaks in a bowl, stirring well. One hour before cooking time, remove the steaks from the refrigerator. Rub the mixture evenly over both sides of the steaks. Let rest at room temperature for one hour.
You can also cook the steaks in an air-fryer for the same amount of time. Let steaks stand for 10 minutes.
2 Russet Baking Potatoes
Wash and dry each potato. Brush a layer of oil over the entire surface of each potato. Sprinkle salt and pepper over the top portion of each potato. Place on a baking sheet. Bake at 375 degrees F for about an hour or until it pierces easily with a fork. Serve with butter and sour cream.
4 cups sugar snap peas (about 12 ounces)
Freshly ground pepper to taste
1 garlic clove, grated
2 teaspoons fresh lemon juice or more to taste
Pinch kosher salt
1/4 cup fruity extra virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
Cut the sugar snap peas on a diagonal into halves and cut off the stem ends. Parboil the snaps in boiling salted water for 2 minutes. Drain and retain in the pan.
Combine the remaining ingredients except for the cheese and heat on low. Add the drained peas and cheese. Toss over the heat until hot and then serve with the steak.
2 salmon fillets, skin removed
Salt and freshly ground black pepper
1 orange, peeled and cut into segments
2 sweet potatoes, peeled
1/2 cup Teriyaki sauce, store-bought or see recipe below
Preheat the oven to 400 degrees F.
Coat a large baking pan with cooking spray.
Cut the sweet potatoes into 1/4-inch slices. Place them in a single layer in the baking dish. Sprinkle with salt and pepper.
Season salmon with salt and pepper and place on top of the potatoes.
Spoon the teriyaki sauce over the salmon in the pan. Arrange oranges on top of the salmon.
Roast salmon for 25 to 30 minutes, until fish and potatoes are fork-tender. Remove from the oven and serve immediately.
Quick Teriyaki Sauce
¼ cup soy sauce
1 cup water
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons packed brown sugar
2 tablespoon honey
2 tablespoons cornstarch
¼ cup cold water
Mix all but the cornstarch and 1/4 cup of water in a saucepan and begin heating.
Whisk the cornstarch and cold water in a cup to dissolve. Add to sauce in the pan.
Heat until sauce thickens to desired thickness.
Sugar Snap Peas
1 tablespoon olive oil
1 lb fresh sugar snap peas, ends trimmed
1 large garlic clove, sliced
1/2 teaspoon sea salt
1/4 tsp ground black pepper
Heat oil in a skillet over medium-high heat.
Add the snap peas and garlic, and toss to coat. Cook snap peas for 2 minutes, stirring frequently.
Add the salt, and pepper and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.