The 5 Meals Anyone Can Make

Omelette With a Light Salad

Salad:

1. In a small bowl, whisk together the whole grain mustard, garlic, lemon zest, lemon juice, and salt, to taste. While constantly whisking, slowly drizzle in the olive oil until emulsified. Set aside. 
2. Add the salad greens to the dressing just before serving and toss to evenly coat. 

‍Omelette:

1. In a small mixing bowl, beat the eggs and season with salt. 
2. Melt 1 Tbsp (15g) of butter in a medium, non-stick skillet over medium heat. 
3. Add the eggs into the skillet of bubbling, melted butter. As the eggs set on the bottom of the pan, continuously drag the entire perimeter of the omelette toward the center and then tilt the pan to allow any uncooked egg to drip down into the exposed part of the skillet.
4. Once the eggs are 90% cooked, add the cheese onto one half of the omelette and then fold the other half over the cheese.
5. Melt  the remaining 1 Tbsp (15g) of butter in the skillet to toast the bottom of the omelette. This is optional. 
6. Carefully flip the omelette onto a serving plate and then add the dressed salad alongside. Season with flakey salt, if desired.

Chilaquiles: 

1. Add the oil to a medium nonstick skillet over medium heat. 
2. Add the onion and garlic and season with salt. Saute until just softened, about 2-3 minutes. Turn off the heat and pour into the carafe of a high-speed blender or into the bowl of a food processor fitted with the blade attachment. Save the pan as you’ll use it again to cook the sauce. 
3. To the onions and garlic, add the crushed tomatoes, chipotles in adobo, Knorr soup base, and salt, to taste. Blend on high speed until pureed and as smooth as possible. If you don’t have a blender or food processor, roughly chop all the vegetable ingredients and combine in a large bowl.
4. Pour the sauce into the same medium skillet and heat over medium to cook for 5 minutes to reduce and thicken.
5. Add the tortilla chips to the skillet; for saucier chilaquiles add fewer tortilla chips and for more servings, but less saucy chilaquiles, add more tortilla chips. 
6. Using a spatula, fold the sauce over the chips until they are fully coated. 
7. Divide the chilaquiles onto two serving plates. 

‍Fried Eggs: 

1. If you choose to add fried eggs on top of the chilaquiles, wipe out the skillet you made the sauce in. Add the oil and heat over medium heat.  
2. Crack the eggs into the hot skillet. Once the whites begin to set, reduce the heat to medium and add the butter to the pan. When the butter is melted, baste the eggs until cooked to desired doneness. 

‍Assembly:

1. Top the chilaquiles with a drizzle of Mexican crema.
2. Add a generous crumbling of queso fresco or cotija cheese.
3. Sprinkle with fresh or pickled sliced red onions.
4. Place a fried egg on top of each plate followed by a shingling of sliced avocado.

Mortadella Sandwich:

1. Heat a 10” (25cm) nonstick skillet over medium heat and lightly grease with oil. 
2. Lay folded slices of mortadella into the skillet in the shape of the slices of bread. Cook the mortadella for 3 minutes, flip and cook for an additional 3 minutes until both sides of the mortadella are crispy and browned.
3.  Add the cheese on top of the mortadella and cover with a lid or overturned metal bowl until the cheese is melted. 
4. Remove the cheesy mortadella from the skillet and set to the side on a warmed plate or small baking sheet. 
5. Heat the skillet over medium and add half the butter to melt. Place one slice of bread in the skillet to toast. As the bread is toasting, spread the spicy mustard on the untoasted side.  
6. Place the cheesy mortadella on the mustardy bread and continue to toast in the skillet.
7. On the untoasted slice of bread, spread a layer of mayonnaise and place mayo-side-down onto the cheesy mortadella. 
8. Add the remaining half of butter to the skillet and after 2 minutes, or once the bottom slice of bread is golden brown, flip the sandwich and toast for an additional 2-3 minutes. 
9. Remove the sandwich from the pan, slice in half, and enjoy.

Pasta Aglio e Olio:

1. Bring a large 6-8 quart saucepan of water to a boil over high heat. Season generously with salt and add the pasta. Cook according to package instructions, or until al dente.
2. While the pasta cooks, in a separate, large saucepan add the olive oil and garlic and begin to cook over medium heat until fragrant. Garlic should develop little to no color.
3. Turn off the heat and add the chili flakes to lightly toast. 
4. Using tongs, transfer the cooked pasta directly from the boiling water to the saucepan.  Reserve ½ cup (118ml) of the pasta water. 
5. Toss and stir the pasta, adding 1 Tbsp of pasta water at a time until a slightly thickened sauce develops.  
6. Add the parsley and toss to combine.  
7. Season, to taste, with salt and pepper. 
8. Transfer the pasta to a plate, garnish with cheese and a couple grinds of black pepper. 
9. Serve and enjoy!

Beef Stir Fry:

1. In a large mixing bowl, add your protein of choice. This recipe works whether you use ½ lb or 1 lb of meat, so choose the amount that works best for you. 
2. Add the cornstarch and toss by hand until the protein is evenly coated. 
3. Heat a large wok or skillet over medium-high heat and add the oil to coat the bottom and sides of the wok.  
4. Add the protein, in batches if necessary (to ensure browning), and sear on each side for 1-2 minutes, until browned and crispy. Remove to a bowl and set aside.
5. Into the wok, add the onions, jalapenos, green onion whites, half of the garlic, and ginger to the pan. Stir fry for 20-30 seconds.
6. Add the shrimp paste, if using, and stir fry for another 1-2 minutes. 
7. Add the cooked beef back into the wok along with the sugar, vinegar, soy sauce, and sweet soy, if using. Stir fry, toss to coat and cook until the sauce is thickened and glossy.
8. Turn off  the heat, and add the remaining chopped garlic. Stir fry to combine. 
9. Transfer to a shallow bowl and garnish with toasted sesame seeds and the reserved sliced green onion. Serve and enjoy.