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Forget the pork. This breakfast sausage will change your mind about what meat to use for your next morning protein. Total Time: 35 min Servings: 4–6 Ingredients 1 16-ounce package Pre 92% Ground Beef 1 shallot, minced 1 teaspoon sea salt 2 tablespoons fresh sage, minced 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 3 tablespoons real maple syrup Instructions Preheat oven to 375º In a large bowl mix all the ingredients. Roll beef into ping pong sized balls, press down to flatten into patties. Bake for 10 to 12 minutes, flipping halfway through. Alternatively, cook on hot cast iron pan for 2 minutes on each side. Let rest on a paper towel.

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch. Total Time: 1 hour, 15 min. Servings: 6–8 Ingredients 1 16-ounce package Pre 95 % ground beef 2 tablespoons cooking oil, divided 1/2 pound sweet Italian sausage ½ cup onion, minced 1 ½ teaspoons salt, divided 1 teaspoon Italian seasoning 1 teaspoon fennel seeds ¼ teaspoon ground black pepper 1 teaspoon crushed red pepper 6 cloves garlic, crushed 10 ounces fresh spinach 12 no boil, oven ready lasagna noodles 16 ounces ricotta cheese 1 egg, lightly beaten ¾ pound mozzarella cheese, grated ¾ cup Parmesan cheese, grated 1 32-ounce jar favorite prepared marinara sauce 2 tablespoons chopped fresh parsley, divided Instructions Preheat oven to 350°F. Heat 1 tablespoon oil in a large sauté pan, add minced onion and cook on medium heat until they begin to soften, about 3 to 4 minutes. While onions are cooking, blot ground beef with paper towel. Raise heat to medium high, add beef and sausage to the onions and cook until browned, about 10 minutes. Add salt, fennel seeds, pepper, and crushed red pepper, mix, remove pan from heat and set aside. Add the remaining 1 tablespoon oil to a pan over medium heat. Add the crushed garlic and cook, stirring so it doesn’t brown, for 2 minutes. Add the fresh spinach and cook, tossing, until the spinach is wilted, about 3 to 4 minutes. Let spinach cool slightly then chop using a food processor. Mix the ricotta cheese with the egg. Ladle about a cup or prepared sauce on the bottom of a 9x13 baking dish. Place a layer of lasagna noodles, slightly overlapping to cover the bottom of the pan. Top the noodles with a layer of the meat mixture, then top with the ricotta. Add a layer of spinach over the ricotta, then add a layer of shredded mozzarella cheese, then sprinkle about a third of the parmesan. Repeat with the remaining ingredients until you have 3 layers. Top with remaining cheese and sprinkle with chopped parsley. Spray a piece of aluminum foil with cooking spray and cover lasagna with the foil. Bake for 35 minutes. Remove foil and bake for another 10 minutes. Turn broiler on high and broil for about 2 minutes, until cheese is brown and bubbly. Remove from oven and let sit for 10 to 15 minutes before serving. Slice and serve with additional sauce and grated parmesan.

A merry and fun way to dress up this week's steak dinner. Enjoy the earthy taste of reduced beets with the sweet taste of goat cheese on top of our classic ribeye steak. Total Time: 1 hour, 30 minutes Servings: 4–6 Ingredients 1 10-ounce Pre Ribeye Steak, patted dry 1/2 teaspoon kosher salt  1 teaspoon high heat oil  1 package of Love Beets brand beets 2 sprigs of rosemary, chopped; extra for garnish 2 tablespoons heavy cream 1 teaspoon apple cider vinegar 1/2 teaspoon sea salt black pepper to taste 1/4 cup goat chèvre mixed with 1 teaspoon honey  Instructions Heat skillet to medium-high. Rub steak with salt on all sides. Then drizzle on all sides with oil. Lay steak in the hot skillet, and cook for about 4 minutes on each side for a medium-rare steak, let rest for 5 minutes. While the steak is resting, sauté beets, rosemary, in the same pan as the steak until the beets are starting to caramelize. Deglaze with 2 tablespoons heavy cream and stir vigorously, remove from heat. Pour beet mixture into a blender, adding a bit of water if necessary. Blend until creamy and smooth, taste and season with salt and pepper. In a small saucepan, bring the blended beet mixture to a boil. Reduce to a simmer. Add apple cider vinegar, simmer for 5-6 minutes until it has reduced by about 1/3. Plate with a nice swoosh of the pureed beets, then top with the steak. Top it all of with a dollop of the honey chèvre.

Kick your carbonara up a notch with Pre sirloin steak! You’ll never go back. Total Time: 30 minutes Servings: 2–4 Ingredients 1 10-ounce package Pre petite sirloin steak, cut into strips and then into small pieces 1 pound (box) dried spaghetti 2 teaspoons salt 2 eggs and 1 egg yolk, at room temperature 2/3 cup pecorino romano cheese, grated 1 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 slice thick bacon, cut into small dice 1 shallot, minced 2 tablespoons parsley, minced 1 tsp red pepper flakes Instructions Place a large pot of lightly salted water over high heat and bring to a boil. Preheat oven to 200ºF. In a medium-sized bowl, whisk together eggs, egg yolk, and grated cheese, set aside. Place spaghetti in boiling water and cook according to package directions. Put a large heat resistant bowl in the oven to warm. Meanwhile, heat oil in a large skillet. Add steak and bacon bits. Cook until the fat has rendered and pieces start to crisp. Using a slotted spoon, remove meat but leave the fat. In the same fat, sauté the shallot until very caramelized, about 6 minutes turn heat to low. Check the pasta, once it is a bit firmer than al dente, remove from heat. Drain the pasta, reserving 1 cup of the cooking water. Add the spaghetti to the skillet with the shallot. Heat for about 1 minute, remove from heat. Take warming bowl out of the oven and add the pasta to the bowl with the shallot, egg/cheese mixture, meat, red pepper flakes, and 1 tablespoon parsley. Add splashes of pasta water and toss, until a creamy sauce forms, about 1/2 cup. Season with salt and black pepper, using tongs, plate the pasta and top with more cheese and parsley.

This red curry with steak has a grand total of 10 ingredients, some of which you may already have in your pantry. Craving takeout curry? Opt for this recipe. It will be ready in 30 minutes. Total Time: 30 minutes Servings: 2–4 Ingredients 1 10-ounce package Pre petite sirloin steak, sliced very thin 1 tablespoon grapeseed oil 6 basil leaves 1 15.5-ounce can full-fat coconut milk 2 tablespoons Red curry paste (We recommend Thai Kitchen) 1 inch piece fresh ginger 1 lime, juiced 1 onion, thinly sliced 1 red bell pepper, thinly sliced 1 clove garlic, minced 1/2 cup low sodium beef broth Instructions In a large skillet over medium-high heat, heat the grapeseed oil until it simmers. Add the onion and sauté for about 1 minute, then add red pepper, ginger, and garlic. Keep cooking until softened and starting to caramelize, about 5 to 6 minutes Once the onion is translucent, add the curry paste and a pinch of salt, stir to combine with the vegetables, add the broth and let simmer. Stir in basil leaves, pour in the lime juice and coconut milk, and stir until the color is even. Bring to a boil and then turn to low and let simmer for about 5 minutes. Stir in the sirloin strips until just cooked. (hot pot style) Remove from heat. Eat plain, with greens, or on top of rice.

Crisp fennel meets vibrant winter citrus in Chef Britt Rescigno’s Fennel Winter Citrus Salad. Thinly shaved fennel and delicate fronds are paired with juicy orange and grapefruit slices, then dressed simply with olive oil, a hint of red wine vinegar, and a touch of garlic. Refreshing, bright, and perfectly balanced, this salad is a celebration of seasonal flavors and effortless elegance. Total Time: 1 hr, 15 minutes Servings: 4–6 Ingredients 2 bulbs of fennel, shaved very thin on mandoline, fronds picked and reserved 1 orange, peeled with a knife to only expose the meat and cut into half moons, about 1/4 inch thick 1 grapefruit, peeled with a knife to only expose the meat and cut into 1/4 moons, about 1/4 inch thick Fennel fronds, chopped 2 garlic cloves, grated on a microplane 1/2 cup olive oil Splash red wine vinegar Salt to taste Instructions Add all your prepped ingredients to a bowl, and season with salt to taste. Cover with plastic wrap and allow to sit for at least 1 hour, toss before serving.

Chef Britt Rescigno’s Couscous Salad is a masterclass in balance—sweet, salty, and citrusy in perfect harmony. Tender couscous is tossed with briny olives, toasted pine nuts, and rehydrated dried fruit for layers of flavor and texture. Shaved fennel and fresh parsley bring brightness and lift, while a lemony olive oil dressing ties everything together. It’s a refreshing side or light main that celebrates simple ingredients prepared with finesse. Total Time: 15 minutes Servings: 4–6 Ingredients 2 cups instant couscous 1/2 cup black olives, halved 1/2 cup green olives, halved 1/2 cup golden raisins, rehydrated 1/4 cup dried currants, rehydrated 1/2 cup toasted pine nuts 1/4 cup parsley, chopped 2 bulbs fennel, trimmed and shaved thin 2 lemons, juiced 3/4 cup extra virgin olive oil salt to taste Instructions Cook couscous according to package instructions. In a dry sauté pan at medium heat, toast pine nuts until golden brown. Stir frequently to avoid burning. Rehydrate raisins and currants by adding enough boiling water to cover and allow them to soak for 20 minutes. Once rehydrated, discard liquid. To a large bowl, add shaved fennel, chopped parsley, the juice of two lemons and salt to taste. Allow to set for 15 min. After 15 min, add olive oil and mix well. Add all other ingredients to the bowl of fennel. Stir to combine, and season to taste.

Chef Britt Rescigno reimagines a breakfast classic through a fine-dining lens. Tender filet mignon takes center stage, perfectly seared and paired with silky hollandaise, buttery asparagus, and a golden English muffin crumble for texture. The result is an elegant balance of richness and restraint—familiar comfort elevated to something extraordinary. Whether served for brunch or a playful dinner, this dish celebrates indulgence with impeccable technique. Total Time: 45 minutes Servings: 4–6 Ingredients Hollandaise Sauce: 3 egg yolks 2 sticks of butter, clarified 3 ounces white wine 1 lemon, juiced ½ teaspoon white pepper ¼ teaspoon cayenne pepper Salt to taste English Muffin Crumble: 2 English muffins ½ stick of butter, melted Salt to taste Filet Mignon: 1 5-ounce Pre Filet Mignon 2 tablespoons high-heat oil Salt to taste Blanched Asparagus: 1 small bunch of fresh asparagus, woody stem ends trimmed Pinch of salt Poached Egg: 2 fresh eggs 2 tablespoons white vinegar Instructions Hollandaise Sauce Put egg yolks and white wine in a blender. Blend on high speed until the mixture is warm, about 4 minutes. Turn blender speed down to low and slowly pour in the clarified butter until nice and thick. Season with white pepper, cayenne pepper, salt, and lemon juice. Blend on low until just incorporated. Leave sauce in blender while preparing the rest of the recipe. English Muffin Crumble Preheat your oven to 350º F Place the English muffins in a food processor and pulse until crumbled. Add melted butter and salt to taste. Place on a sheet pan and toast in oven for about 7 minutes. Filet Mignon To ensure even cooking, bring the filet to room temp by removing it from the fridge 30 minutes before cooking. Salt the filet generously on both sides giving the steak the entire 30 minutes to season beautifully. Cook in a cast iron pan over medium-high heat for 2 to 4 minutes per side. Then rest for 5-7 minutes. Blanched Asparagus Fill a pot with water, add a pinch of salt and bring to a boil. Add the asparagus to the boiling, salted water, cook for 2-3 minutes until it turns bright green and is crisp-tender. Drain the asparagus and run under cold water for a minute, then pat dry with a towel. Poached Eggs Fill a pot with water, add a splash of vinegar and heat until just simmering. Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water by stirring with a spoon in a clockwise motion. Carefully slide the eggs into the center of the whirlpool. Cook for about 3 minutes for runny yolks or 1 to 2 minutes longer if you prefer the yolks more set. Use a slotted spoon to remove the eggs and place on a paper towel to drain excess water Plating and serving Divide the crumble between the 2 plates and top with the poached egg. Place half of filet on each plate with the cut side up. Place asparagus in between the crumble and filet, and top with the Hollandaise sauce.

Chef Britt Rescigno’s Braciole brings Italian comfort to the table with a refined, soulful touch. Tender top sirloin is pounded thin, rolled with a fragrant mix of herbs, cheeses, and stuffing, then slowly braised in a rich homemade sugo. Served over creamy, buttery polenta and finished with olive oil and freshly grated Parmesan, it’s rustic Italian cooking at its most generous—each bite layered with flavor, warmth, and heart. Total Time: 15 minutes Servings: 4–6 Ingredients Filling:  1 bag Pepperidge Farms herb seasoning stuffing mix 1/4 cup extra virgin olive oil 4 ounces sharp provolone, grated fine 4 ounces Parmesan, grated fine ½ bunch parsley, chopped, about 3/4 cup ¼ bunch oregano, chopped, about 1/2 cup 5 cloves garlic, minced Sugo:  1 large sweet onion 5 cloves of garlic ½ cup dry white wine ½ cup olive oil 1 28-ounce can of tomatoes (crushed, Jersey Fresh preferred, or San Marzano) 1 bay leaf 6-8 leaves of basil, torn 2 sprigs of oregano Meat:  1 10-ounce package Pre petite sirloin steak, butterflied and pounded 1/4” thickness Polenta:  1 cup instant polenta 2 cups chicken broth  1 ½ cup heavy cream 6 tablespoons butter 2 cloves garlic, smashed salt to taste Parmesan to taste (at least 3/4 cup) Instructions To make the sugo: In a food processor, process the onion and garlic until chopped fine.  Add the chopped onion and garlic to a pot with the olive oil. Cook on low until they’re cooked and nice and sweet but with no color.  Add white wine and cook for 3 minutes to cook off the alcohol, then add the tomatoes, bay leaves, and oregano. Cook for 45 minutes to an hour while you make the braciole. Pull out the oregano, remove the bay leaf, season your sauce with salt, and finish with your torn basil.  To make the Braciole: Butterfly and pound out your sirloin to make one large piece, no thicker than 1/4” thick.  In a separate bowl, combine all the ingredients for your filling.  Add filling evenly to your sirloin. You want this to be about 1/4” thick of filling. Roll your sirloin to make a nice tight pinwheel. Use butchers twine to tie the braciole every 1 1/2”. Season the outside with salt.  In a pan heat up some olive oil on medium high heat. Once your skillet is nice and hot, add your braciole. Sear on all sides. Once your braciole is seared, add to your pot of sugo and braise for 1 1/2 hrs on low.  To make the Polenta: Heat up your stock, heavy cream and garlic until it comes to a boil. Slowly whisk your polenta into your liquid and turn your heat to low, whisking occasionally so it doesn’t burn on the bottom. After 25 min your polenta will be super creamy and sexy. Turn off your polenta and whisk in desired parmesan, butter and salt to taste.  Plating and serving: Add a ladle of polenta to a shallow bowl.  Take your braciole out of the sugo. Remove string and slice into 1 1/2 inch slices. Place on top of polenta. Ladle some sugo on top of braciole, garnish with a little parm and a drizzle of olive oil.  Serve salad on the side.

When we make chili, we go big. It freezes beautifully, so one batch can last for months—or it’s perfect for feeding a crowd at parties or gatherings. For added depth of flavor, we love roasting the jalapeños and garlic. It’s an easy step that adds so much richness, though it does require a little extra time.  A great tip for anyone sensitive to the acidity of tomatoes: stir in a pinch of baking soda at the end of cooking. This simple trick helps neutralize the acidity, mellowing the flavor while making it gentler on the stomach.Start your vegetables in a large Dutch oven or stock pot—trust us, you’ll need plenty of space for all of the ingredients. Chili is all about building layers of flavor, and having the right setup makes all the difference. Total Time: 2 Hours, 30 minutes Servings: 8–10 Ingredients 3 16-ounce packages Pre 85% lean ground beef 1 head of garlic, sliced horizontally to expose the cloves 3 to 6 jalapeños depending on how hot you like your chili 3 tablespoons high heat cooking oil, divided 2 teaspoons kosher salt 2 large onions, 1 peeled and diced and pulsed to a pulp in a food processor. 1 peeled and diced small. 2 green bell peppers, seeded and diced small 2 red bell peppers, seeded and diced small 1/3 cup chili powder 1 tablespoon brown sugar 1/2 teaspoon garlic powder 1/2 teaspoon garlic salt 1 tablespoon paprika 1/2 teaspoon crushed red pepper 1/2 teaspoon cinnamon 1 teaspoon oregano 2 tablespoons double concentrated tomato paste 1/4 cup brewed coffe (leftover is fine) 1 14.5-ounce can pinto beans 1 14.5-ounce can kidney beans 1 14.5-ounce can black beans 1 14.5-ounce can cannellini beans 2 14.5-ounce cans fire roasted diced tomatoes with green chilis 2 28-ounce cans crushed tomatoes 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda Instructions Roasted Garlic Preheat oven to 375°. Drizzle cut garlic with a little olive oil or spray with cooking spray. Sprinkle with a bit of salt and wrap in foil. Bake in oven for 35 to 40 minutes, until soft and slightly browned. Garlic can be made 2 days ahead, wrap in foil or plastic wrap and refrigerate. Roasted Jalapeños Heat a cast iron pan over medium heat and put the whole jalapeños in the dry skillet. Roast, turning occasionally, until the skins are charred on all sides, about 12 to 15 minutes. Remove from the pan and place in a paper bag until cool enough to handle. When cool remove the skins by rubbing with your fingers (don’t do under running water to preserve the flavor). Roughly chop then pulse in a mini food processor until slightly chunky. Peppers can be made 2 days ahead. Chili Heat a large Dutch oven over medium heat. Add 1 tablespoon of the cooking oil, onions, green and red peppers, and saute until soft, about 8 to 10 minutes. While the vegetables are cooking brown the ground beef. Heat a large cast iron skillet over medium high heat and add the remaining 2 tablespoons of cooking oil. Season the beef with the salt and cook, breaking up meat until cooked through, about 8 to 10 minutes. Reduce the heat to medium low and add the chili powder, brown sugar, garlic powder, garlic salt, paprika, crushed red pepper, cinnamon, and oregano. Stir to combine and cook for about 5 minutes. Add tomato paste and coffee and stir to combine. Add the meat to the vegetables in the Dutch oven, stir to combine. Add the beans, including the liquid in the cans, and stir gently to avoid breaking the beans. Add the tomatoes with their juice, sprinkle the cocoa powder over the tomatoes and stir. Add about 1/3 of the roasted jalapenos and the cloves from the whole head of roasted garlic (squeeze the garlic head and remove and of the papery skin.) Stir again and cover pot. Reduce heat to low and simmer (not boil) for about 1 1/2 to 2 hours, tasting about every 1/2 hour. After the first hour add more jalapeños according to your taste, and reserve any extra for serving. Add the baking soda and stir, the chili will foam up, and cook for about 10 minutes. Chili can be served right away or kept covered in the refrigerator for 2 days. Gently reheat over medium low heat. Serve with your favorite accompaniments. We like to freeze in 2 to 4 size portions and serve with taco shells, cheese or on loaded baked potatoes.

A Midwestern classic with a touch of refinement. Tender slices of petite sirloin are layered over buttery mashed potatoes and toasted country bread, then finished with a rich onion gravy for the ultimate comfort-on-a-plate. It’s humble, hearty, and deeply satisfying—proof that leftovers can become something truly special. Total Time: 45 minutes Servings: 1–2 Ingredients 1 10-ounce package Pre petite sirloin steak, room temperature and patted dry 2 teaspoons sea salt, separated 1 teaspoon grapeseed oil 2 russet potatoes, cooked until soft 1 tablespoon grass-fed butter 1 onion, sliced and roasted until caramelized 1 garlic clove 1/4 cup parsley, roughly chopped 1/2 cup beef broth, hot 4 slices, white country bread Instructions Heat a skillet to medium-high. Season steaks on both sides with 1 teaspoon salt and grapeseed oil. Sear on the first side for about 5 minutes and the second side for 3 minutes. Let rest for 5 minutes then place in the freezer for 15 minutes to get very chilled. To make the gravy, blend the roasted onions, garlic, 1 teaspoon salt, 1 tablespoon parsley, and hot broth with an immersion blender until smooth. Mash the warm russet potatoes with butter, 1 tablespoon parsley, and 1 teaspoon salt. Blend to be as creamy or chunky as you like. Toast the bread, slice the very cold steak as thin as you can against the grain. Assemble bread, potatoes, gravy, beef, more gravy, and parsley.

These Beef and Cabbage Spring Rolls balance bright, crisp textures with rich, savory depth. Marinated petite sirloin is seared for a caramelized bite, then wrapped in tender cabbage leaves with fresh herbs, cucumber, and carrot for a clean, refreshing contrast. Finished with a drizzle of sweet chili and lime, each roll delivers layered flavor and satisfying balance—proof that elegance can come wrapped in something simple. Total Time: 15 minutes Servings: 4–6 Ingredients 10-ounce package Pre petite sirloin steaks 1 C favorite store-bought Asian marinade 1 tablespoon plus 1 teaspoon Thai seasoning paste 2 tablespoons fresh lime juice 1 head Napa or savoy cabbage 1 teaspoon kosher salt 4 cups ice cubes 1 cup shredded carrots 1/4 cup green onions, very thinly sliced 2/3 cup English cucumber, julienned 1/2 cup fresh cilantro leaves, washed and stemmed 1/2 cup crushed peanuts 1/4 cup sweet chili sauce plus more for serving Instructions Remove steaks from package and pat dry with paper towel. Slice against the grain into 1/4 strips and gently tenderize using a mallet or rolling pin, trying not to tear the meat. Mix marinade with 1 tablespoon Thai seasoning paste. Place tenderized meat in a ziplock bag add the marinade, chill for 12 to 24 hours. Remove meat from the marinade and blot on paper towel. Cook until crisp, about 7 minutes, remove to a plate and squezze fresh lime juice over the meat and set in refrigerator to cool. Peel outer leaves of the cabbage and discard. Peel another 10 to 12 leaves and trim any thick stems near the core by cutting a ‘V’ shape around the stem. Put the ice cubes in a large bowl and cover with cold water. Fill a large pot with water, add salt and bring to a low boil, and add the trimmed cabbage leaves. Turn off the heat and simmer for 30 seconds. Transfer the leaves to the ice water with tongs or a slotted spoon and soak for about 2 minutes. Lay out a clean kitchen towel and lay the cabbage leaves flat to dry. Cover with paper towel and blot gently to remove as much moisture without tearing the leaves. Lay out the other ingredients next to a large cutting board or clean work surface. Working with one blanched leaf at a time, spread a heaping tablespoon of the steak along the wide end of the cabbage leaf, about 2 inches from the bottom. Drizzle about 2 teaspoons chili sauce over the meat then add the carrots, green onions, cucumber, and cilantro. Sprinkle with crushed peanuts and roll the leaves upward, tucking in the ends as you go. Continue in the same manner and place finished rolls on a platter, seam side down. Chill for about 1 hour before serving. Cut each roll in half for entree portions or into 4 pieces for appetizers. Serve with additional sweet chili sauce.