Creamy Roasted Tomato and Cottage Cheese Pasta * 2 pints cherry tomatoes * 2 tbsp EVOO * 2 tsp calabrian chili paste (or red pepper flake, to taste) * 4 cloves garlic (minced) * 1 lemon (zest and juice) * 1 lb pasta of choice * 16 oz cottage cheese (whole milk, I like Good Culture) * 2
Pasta Alla Zozzona * 4 egg yolks * 1 1/2 oz pecorino * 1 1/2 oz parm * ½ tsp cracked black pepper * 1 tbsp EVOO * 6 oz pancetta (or guanciale, cut into matchsticks or diced) * 1 lb ground Italian sausage (sweet, hot, or combo) * 1 small yellow onion (finely diced) * 3 cloves
Paloma Frosé * 15 oz Sauvignon Blanc * 10 oz grapefruit juice * 1 grapefruit (zested) * Himalayan pink salt (optional) * 2 tbsp agave 1. Freeze. Pour the sauvignon blanc and grapefruit juice into ice cube trays and freeze for at least 8 hours or overnight. 2. Prep your fruit and glasses. Zest your
Braised Beef Stroganoff * 3 ½ lbs stew beef or chuck roast (cut into 2” cubes) * ⅓ cup oil (your choice, divided) * 1 large white onion (diced) * ¼ cup flour * 1 cup dry red wine (one you’d happily drink) * 2 cups beef bone broth * 1 tbsp Worcestershire sauce * 24 oz sour cream * 24
Berry Cheesecake Overnight Oats Oats * 2 cups oats * 2 ⅔ cups whole milk * ¼ cup chia seeds * 4 tsp maple syrup Cheesecake * 16 oz cottage cheese (whole milk) * 1 ⅓ cup Greek yogurt (whole milk) * 5 tbsp sugar The Rest * 1 ½ cups jam (or one recipe Chia Berry Jam from my cookbook) Optional
One-Pot Spicy Gochujang Alfredo Pasta * 1 cup cottage cheese * 1/2 cup evaporated milk (whole) * 4 oz parm (freshly grated) * 3 tbsp gochujang * 1 tbsp Calabrian chili paste * 1 tbsp EVOO * 4 cloves garlic (minced) * 4-5 cups chicken bone broth * 1 lb fettuccine 1. Make the spicy cheese
Homemade Quesarito Chipotle Crema * 1/2 cup mayo * 1/2 cup Greek yogurt (whole milk) * 3 chipotle peppers + 1 tsp adobo * 1 tbsp garlic powder * 1 tsp ground cumin * Kosher salt (to taste) Nacho Cheese * 2 tbsp butter * 2 tbsp flour * 1 cup milk (warm) * 8 oz sharp cheddar (shredded)
The Rock’s Famous French Toast Peanut Butter Sauce * ¼ cup pure maple syrup * 3 tbsp peanut butter (I use natural) * 2 tbsp coconut cream French Toast * 1 14 oz loaf brioche (uncut) * 3 eggs * 1 tsp cinnamon * ½ tbsp brown sugar (packed) * 2 tsp pure vanilla extract * 1 cup evaporated milk
Big Mac Fries Special Sauce * ½ cup mayo * ¼ cup collagen * 2 tbsp dill relish * 1 tbsp grated onion * 2 tsp mustard * 1 tsp white vinegar * 1 tsp sugar * 1/2 tsp paprika * Kosher salt (to taste) The Rest * 24 oz ground beef (85/15 blend, grass-fed) * 56 oz frozen French
Cheesy, Beanie Green Chili Burritos The Beef * 2 tbsp canola oil (organic, expeller pressed, or neutral oil of choice) * 3 lbs chuck roast * 1 medium onion (thinly sliced) * 1 jalapeno (chopped, seeds and ribs removed for less spicy) * 32 oz diced green chilies (canned) * ½ cup beef bone broth * 1 tsp
Homemade Burrito-Size Flour Tortillas * 2 ½ cups bread flour * ½ tsp baking powder * ½ tsp Kosher salt * ⅓ cup salted butter (room temp) * ¾ - 1 cup hot water 1. Form the dough. Combine the flour, baking powder and salt in a large bowl and mix. Add the butter, and using a fork or pastry
Giant Strawberry Cinnamon Roll Dough * 1 pack store-bought cinnamon rolls (get the big ones!) * Or make your own dough! I used the dough recipe from Ambitious Kitchen Filling * 1 cup strawberry jam * I used the chia berry jam with strawberries from my cookbook, Everyday Indulgence * 1 tsp cardamom (optional)