SUNDAY
Cast-iron seared ribeyes with rosemary and garlic—using a favorite recipe my son developed. Serve with a raw shaved fennel salad dressed in extra-virgin olive oil, Meyer lemon juice, and a big pinch of Maldon sea salt, laid over peppery arugula and topped with shaved Parmesan. Roasted cauliflower also pairs well: toss florets with olive oil and a generous sprinkle of za’atar and roast at 425°F until golden.
Cast Iron-Seared Rib-Eyes
3 tablespoons olive oil
3 bone-in or boneless rib-eyes
1 tablespoon pimentón (pimiento de la Vera)
1 tablespoon garlic salt
2 teaspoons sweet paprika (pimento)
Maldon sea salt
Freshly ground black pepper
3–4 rosemary sprigs
4 garlic cloves, smashed
4–5 tablespoons butter
- Combine the pimentón, garlic salt, sweet paprika, a pinch of Maldon sea salt, and a generous amount of freshly ground black pepper.
- Pat the steaks dry with paper towels. Rub the spice mix evenly over both sides and let the steaks sit at room temperature for at least 30 minutes.
- Heat a cast-iron skillet over medium-high heat. If needed, cook the steaks in batches and keep finished steaks loosely covered in foil to rest.
- Add a little olive oil to the hot pan and swirl. Place the steak in the pan and sear undisturbed for about 2–3 minutes per side. After searing, reduce the heat to low and move the steak to the cooler side of the pan.
- Tilt the pan slightly and add the butter, smashed garlic, and rosemary to the shallow side. Once the butter melts, spoon the flavored butter over the steaks to baste them. Use an instant-read thermometer: remove steaks at 135°F for medium-rare or 145°F for medium. (If you avoid dairy, baste with olive oil instead of butter.)
- Let the steaks rest for about 10 minutes, then slice into 1/2-inch pieces or serve whole for an impressive presentation.
MONDAY
Comforting lentil vegetable soup paired with a big loaf of garlic bread—simple, warming, and kid-friendly. The soup is hearty and easy to customize with whatever vegetables you have on hand; the garlic bread makes it a hit with children.
TUESDAY
On busy workdays I aim for minimal fuss: marinara chicken thighs are a quick, flavorful option that work over creamy polenta, pasta, or wilted greens. You can sauté onion and garlic first or add a chopped red pepper for a cacciatore vibe. For a fast version, use 4 boneless, skinless thighs with about 2 cups of a good marinara sauce and cook on high pressure for 5 minutes in an Instant Pot, then shred with two forks.
WEDNESDAY
Zoom cooking class tonight featuring honey-hoisin pork tenderloin, coconut-lime cauliflower rice, and roasted Brussels sprouts. These dishes balance sweet, savory, and bright flavors. If you prefer poultry, sticky tamari-honey drumsticks are a great alternative and equally crowd-pleasing.
THURSDAY
Tomorrow I’ll be filming recipes for my online membership, so tonight I want an easy, low-mess meal that keeps the kitchen tidy. Korean beef bowls are perfect—serve over cauliflower rice or in crisp lettuce cups for a lighter option. They come together quickly and deliver big flavor with minimal cleanup.
FRIDAY
Today I’m filming penne alla vodka for a class video, which doubles as dinner and is always a family favorite. I’m also curious about trying a cauliflower bolognese on another night—an excellent vegetarian take that swaps traditional meat for hearty roasted cauliflower.