Steve's Cooking

2026-01-23T08:06:00.000-08:00

Buffalo Cauliflower Salad Bowl

Serves 3-4 people

70g, 2 Jalapeños

1 Cup, Plain greek yogurt

1/2 tsp, Garlic Powder

8g, Fresh cilantro

Lemon juice, to taste

1 tsp, Red wine vinegar

Salt and pepper, to taste

200g Radishes, thinly sliced

1 Cup, red wine vinegar

4 tbsp, Sugar

7-8 Black peppercorns

1 tsp, Garlic powder

Lemon juice, to taste

1 head 400g,Cauliflower

1 cup,Whole milk

1 cup,Plain flour

1 tsp,Smoked paprika

1 small bottle 150ml, Hot sauce (Frank’s

recommended)

500g Cooked basmati rice

Fresh Cilantro

Extra virgin olive oil

Spring onion

Avocado

Roast 2 jalapeños in the oven at 375°F for 10-15 minutes,

then let cool

Mix plain yogurt with diced jalapeños, garlic powder,

cilantro, lemon juice, red wine vinegar, salt and pepper

to make the dressing

Prepare pickled radishes by combining thinly sliced

radishes with red wine vinegar, sugar, black peppercorns,

garlic powder, and lemon juice

Cut cauliflower into bite-sized florets

Make batter by mixing plain flour, smoked paprika, garlic

powder, salt, and pepper, then whisk in whole milk until

smooth

Coat cauliflower florets in batter

Air fry at 400°F for about 20 minutes, checking occasionally

Coat cooked cauliflower with hot sauce and let crisp up

Mix cooked basmati rice with fresh cilantro, salt, pepper,

and extra virgin olive oil

Assemble bowl with cilantro rice as base, top with buffalo

cauliflower, pickled radishes, spring onion, avocado, and

drizzle with jalapeño dressing

2025-12-24T10:39:00.000-08:00

Sun-dried Almond Pesto Pasta With Burrata

SUN DRIED TOMATO & ALMOND PESTO

80g Natural raw almonds (toasted)
60g Sun-dried tomatoes
Purple basil & Sweet basil (good handful)
1 Garlic clove
Salt & ground black pepper (to taste)
1/2 Cup olive oil
Parmigiano-reggiano (to taste)

Orecchiette pasta (100g per person)

Burrata Cheese

Bring a large pot of salted water to boil
Toast AlmondsToast the almonds in a pan until they have good color
Grind AlmondsAdd toasted almonds to a pestle and mortar and lightly grind
Grind GarlicAdd garlic to the almonds and grind together
Slice TomatoesSlice the dried sun-dried tomatoes and add to the pestle and mortar
Grind TomatoesGrind the tomatoes to a paste
Loosen PestoAdd olive oil to loosen the pesto mixture
Mix CheeseAdd parmesan cheese and mix to a paste
Season PestoSeason with salt and pepper to taste
Add BasilAdd fresh basil and mix well, then set aside
Cook PastaAdd pasta to the boiling water and cook until done, reserving some pasta water
Drain PastaDrain the cooked pasta
Cook TomatoesHeat olive oil in a pan and add the sliced sun-dried tomatoes, cooking for 3-4 minutes
Mix PastaAdd the cooked pasta to a bowl and mix in the pesto
Add MixtureAdd the tomato and olive oil mixture to the pasta and toss
Check SeasoningCheck seasoning and adjust as needed
Add IngredientsFinish with burrata cheese, parmesan, toasted almonds, olive oil, and cracked black pepper
© STEVEN DOLBY

2025-11-20T04:44:00.000-08:00

Steak Bruschetta

Ingredients

170 g Tomatoes
2 Garlic cloves
80 g Red onion
3 tbsp EVOO
15 oz Ribeye
to taste Gorgonzola
to taste Honey
Baguette

Equipment

bowlknifegraterpantongs

Tips

Season as you go.
Don't clean out the pan after cooking the steak, you want all the bits from the steak to get into the bread.
Rub garlic on the warm bread to give it some extra flavor.
The honey brings out the flavor of the gorgonzola.
Directions
1. 1.
  Slice tomatoes in half and add them to a bowl.
2. 2.
  Grate garlic into the bowl with tomatoes.
3. 3.
  Dice the red onion.
4. 4.
  Add diced red onion to the bowl.
5. 5.
  Chop parsley and add it to the bowl.
6. 6.
  Add extra virgin olive oil to the bowl.
7. 7.
  Crush the tomatoes with the back of a spoon or a fork.
8. 8.
  Season with salt and pepper and stir.
9. 9.
  Add olive oil to a hot pan.
10. 10.
  Add the ribeye steak to the pan and cook it to your preference.
11. 11.
  When cooked, remove the steak from the pan and let it rest for about 2-3 minutes.
12. 12.
  Slice the steak.
13. 13.
  Add olive oil to the pan (without cleaning it) and add slices of baguette to toast them.
14. 14.
  Rub some garlic on the warm bread for extra flavor.
15. 15.
  Spoon the tomato mixture onto the toasted baguette slices.
16. 16.
  Crumble gorgonzola cheese over the tomato mixture.
17. 17.
  Place slices of cooked ribeye steak on top.
18. 18.
  Drizzle honey over the bruschetta.
19. 19.
  Add a little bit of salt on top of the steak.
  
  © STEVEN DOLBY

Air Fryer Salmon with Brussels Sprouts, Pomegranate and Wasabi Vinaigrette by Steven Dolby

2018-12-18T07:13:00.000-08:00

Serves 2-3 people

SALAD

240g Brussels sprouts (thinly sliced)

2 Medium shallots (thinly sliced)

1/2 Cup pistachio nuts

7g Basil leaves

30g Watercress (tough stems trimmed)

½ Cup pomegranate seeds

Salt (to taste)

Wasabi Vinaigrette

1 Cup olive oil

1 Tsp dijon mustard

1/3 Cup apple cider vinegar

2 Tbsp sugar

1 Tbsp wasabi paste

Salt & pepper (to taste)

Wet rub for salmon

1 Tbsp sesame oil

1 Tsp Chinese Five Spice

Other ingredients

8 oz Salmon fillets

© STEVEN DOLBY

Watch video for method

Wild Alaskan Sockeye Salmon with Chickpeas in a Tomato Tarragon Coconut Sauce, Jasmine rice & Lemon Yogurt by Steven Dolby

2018-11-15T11:05:00.005-08:00

Tomato Tarragon Coconut Sauce

1 Tbsp olive oil

1/2 Medium yellow onion (diced)

2 Garlic cloves (diced)

90g Leek (sliced)

300g Tomatoes (sliced in half)

Small bundle of fresh tarragon

1 Cup chicken stock

1/4 Tsp ground cardamom

1/4 Cup coconut milk

1 Can of chickpeas

finish with

Salt & Pepper (to taste)

Tarragon (to taste)

Chili flakes (to taste)

1 Tsp sugar

Brown Jasmine rice

2 Cups water

1 Cup Brown jasmine rice

1 Tsp salt

1 Tbsp olive oil

Lemon Yogurt

5 Tbsp Greek yogurt

Zest of one lemon

Juice of half a lemon

Salt & Pepper (to taste)

6 Oz Wild alaskan sockeye salmon (from Butcher Box)

Watch video for method

Bucatini with Shrimp, Smoky Roasted Sweet Potatoes & Baby kale by Steven Dolby

2018-10-29T12:27:00.000-07:00

Serves 3-4 people

ROASTED SWEET POTATOES

470g Sweet potatoes (peeled & diced)

2 Tbsp olive oil

Good pinch of salt

2 Tsp smoked paprika

1 Tbsp honey

2 Garlic cloves (thinly-sliced)

1/2 Medium yellow onion (finely diced)

60g Pistachio nuts

Bucatini (100 grams per person)

300g Shrimp 13/15

2 Tsp olive oil (for the shrimp)

1/4 Tsp salt (for the shrimp)

Black pepper (optional)

60g Baby kale

Finish with Lemon juice, Red pepper flakes, Pistachios, E V Olive oil & Fresh Parsley (to taste)

Watch video for method

Pickled Shrimp by Steven Dolby

2017-06-25T13:15:00.000-07:00

Click here for Recipe Conversion Charts

Serves 3-4 people

Pickling
250g Large shrimp (peeled and deveined)
1 Cup apple cider vinegar
5 Tbsp white sugar
1 Jalapeño (sliced)
Fresh cilantro (small handful)

Other ingredients
1/2 Medium red onion (thinly sliced)
125g Fennel (thinly sliced)
1 Garlic clove (small dice)
60g Linguiça (smoke cured pork sausage)
1 Tbsp olive oil
130g Canned navy beans

Lemon yogurt
4 Tbsp plain greek yogurt
3 Tsp lemon juice
1/2 Tsp lemon zest

Serve with Red Chilies and Lemon yogurt

Watch video for method

Mustard Glazed Turkey with Roasted Garlic Aioli by Steven Dolby

2017-05-19T05:59:00.001-07:00

Click here for Recipe Conversion Charts

(Serves 3-4 people)

Mustard Glaze
4 Tbsp dijon mustard
1/4 Cup apple cider vinegar
1/2 Tsp garlic powder
3 Tbsp brown sugar

Roasted garlic
1 Bulb of garlic
Salt (pinch)
1 Tsp olive oil
Foil (to wrap)

Garlic Aioli
2 Egg yolks
1 Tsp apple cider vinegar
1 Bulb of garlic (roasted)
1/2 Cup olive oil
1/4 Cup water (if too thick)
Lemon juice (to taste)
Salt (to taste)

Other ingredients
2 11 oz turkey tenderloins (thinly sliced)

Serve with Salt, Aioli, Green onion, Capers, Chili, Tarragon, Lemon zest and Broccoli Sprouts

Watch video for method

© STEVEN DOLBY

Pan-Fried Scallops with Rutabaga Fondant and Pea Puree by Steven Dolby

2017-04-14T07:06:00.003-07:00

Click here for Recipe Conversion Charts

(Serves 2 people)

Rutabaga Fondant
130g Rutabaga (peeled and cut into 1-inch cubes)
2 Tbsp unsalted butter
2 Garlic cloves (skins removed)
1 Tbsp olive oil
1/2 Cup chicken stock
Salt (to taste)

Pea puree
1 Small yellow onion (diced)
1 Medium garlic clove (sliced)
1 Tbsp olive oil
200g Frozen sweet garden peas
1 Cup whole milk
Salt (to taste)

Other ingredients
6 large scallops (Remove the feet, I forget sometimes)

Garnish with pea shoots, fresh peas and fresh dill

Watch video for method

© STEVEN DOLBY

Black & Blue Mac & Cheese by Steve Dolby

2017-03-03T06:12:00.001-08:00

Click here for Recipe Conversion Charts

(Serves 4-5 people)

Mornay sauce
1 Small yellow onion (finely diced)
70g Unsalted butter
1 Cup plain flour
4 Cups whole milk (cold)
150g Gorgonzola dolce
120g Parmesan cheese
15g Fresh chives (chopped)
1 Tsp smoked paprika
1 Tsp cajun seasoning
Salt (season to taste)

Other ingredients
190g black trumpet mushrooms + 2 Tsp olive oil
2 Garlic cloves
450g Macaroni pasta
150g Panko bread crumbs + 1 Tbsp olive oil

Watch video for method

© STEVEN DOLBY

Pork chop with Saffron White Bean Stew by Steven Dolby

2017-02-06T15:21:00.001-08:00

Click here for Recipe Conversion Charts

Pork Stock
1 Tbsp olive oil
500g Pork tails
1 Tbsp tomato purée
6 Garlic cloves (skins on)
250g Carrots
140g Celery
1 Tsp black peppercorns
160g 1/2 Large onion
1 Bouquet garni ( 5g fresh parsley, 5g oregano & 5g thyme
6 Cups water
Salt (season to taste)
Bring to a boil then simmer very gently for 4 hours

White bean stew
Serves 4 people
Roasted tomatoes
245g Tomatoes on the vine
Salt (pinch)
1 Tbsp olive oil
Few sprigs of thyme
3 Garlic cloves (skins on)

1/2 Tsp saffron (soaked in 1/4 cup hot water)
70g Carrots (small dice)
50g Celery (small dice)
70g Onion (small dice)
1 Tbsp olive oil
Tomato vine
Roasted tomatoes
Roasted garlic
1 Cup pork stock
240g Navy beans
Salt & pepper (season to taste)

Other ingredients
Four 12oz Pork loin rib chops
Garnish with sliced green onions

Watch video for method

© STEVEN DOLBY

Pan-Fried Arctic Char with Tarragon Cream Sauce, Crispy Kale & Mushrooms by Steven Dolby

2017-01-19T12:10:00.000-08:00

Click here for Recipe Conversion Charts

Serves 2 people
Tarragon Cream Sauce
1/2 Medium shallot (finely diced)
65g Leek (sliced)
1 Garlic clove (finely diced)
1 Tbsp olive oil
Salt (pinch)
2 Tsp cornstarch
1/2 Cup dry White Wine
7g Fresh tarragon (chopped)
1 1/2 Cups chicken stock (unsalted)
3 Tbsp heavy cream
14g Unsalted butter (finish)
1 Tsp lemon zest (finish)
1 Tsp fresh tarragon (finish)
Salt (season to taste)
White pepper (season to taste)

Kale chips
50g Kale
Salt (small pinch)
2 Tbsp olive oil

Other ingredients
100g Mushrooms (sliced for garnish)
80g Asparagus (thin slices for garnish)
2 6oz Arctic char fillets (1 inch thick, about 3 minutes per side)
Olive oil
Salt
Watch video for method

© STEVEN DOLBY

Fresh Pappardelle with Crab & Mussels by Steven Dolby

2016-10-18T17:11:00.001-07:00

Click here for Recipe Conversion Charts

Serves 2 people
Pasta
2 Eggs
1 Egg yolk
200g "00" Flour
Salt (good pinch)
Flour for dusting
Rest at room temperature for at least 30 minutes
Sauce
2 Shallots (finely diced)
1 Garlic clove (finely diced)
1/2 Fresno chili (finely diced)
1 Tbsp olive oil
3 Anchovies
Mussel broth
1/2 Cup chicken stock
2 Tsp lemon juice
Other ingredients
1 pound mussels (cleaned and debearded)
200g Claw crab meat
Garnish
Fresh parsley (to taste)
Fresh mint (to taste)
Fresno chili (to taste)
Salt & pepper (to taste)
Olive oil (enough to coat the pasta)

Watch video for method

© STEVEN DOLBY

Soft Boiled Eggs with Butternut Squash & Fenugreek Sauce by Steven Dolby

2016-10-18T16:40:00.001-07:00

Click here for Recipe Conversion Charts

Serves 2 people
Butternut Squash Puree
450g Butternut squash (peeled, seeded, and chopped)
2 Tsp Fenugreek seeds (pestle & mortar)
Salt
2 Tbsp olive oil
1/2 Cup chicken stock
Sauce
1 Shallot (diced)
1 Garlic clove (diced)
1 Tsp fresh sage (sliced)
1 Tbsp olive oil
2 Star anise
1/2 Cup dry white wine
Butternut squash puree
1 Cup chicken stock
1/4 Cup heavy cream
Salt & pepper (to taste)
Other ingredients
250g Green beans
2 Eggs (per person, cut in half)
90g Spanish chorizo (diced, casing removed)
120g Butternut squash (diced)

Watch video for method

© STEVEN DOLBY

Salmon Caesar Salad by Steven Dolby

2016-09-30T07:37:00.000-07:00

Click here for Recipe Conversion Charts

Serves 4 people
Caesar Dressing
1 Large garlic clove
3 Anchovy fillets
1 Tsp Dijon mustard
1 Tbsp red wine vinegar
2 pasteurized egg yolks
1/2 Cup olive oil
Lemon juice (to taste)
Worcestershire sauce (to taste)

Parmesan Crisps
1/2 Cup finely shredded Parmesan cheese
Pastry ring
Non-Stick Silicone Baking Mat

Other ingredients
3 Salmon fillets (6-oz skin on)
6 slices Lemon
5 slices Prosciutto
4 Eggs
3 Romaine hearts (leaves separated)
Parmesan cheese

© STEVEN DOLBY

Watch video for method

Spicy Glazed Salmon with Chinese Five Spice Vegetable Stir Fry By Steven Dolby

2016-09-16T09:43:00.000-07:00

Click here for Recipe Conversion Charts

(Serves 2 people)

Spicy Glaze
1 Fresno Chili (roughly sliced)
7 g Fresh ginger (sliced)
1 Garlic clove (sliced)
1/4 Cup less Sodium Soy Sauce
1/2 Cup Rice vinegar
2 Tbsp brown sugar

Stir Fry
1 Tbsp vegetable oil
1/2 Large red onion (thickly sliced)
1 Large green bell pepper (thickly sliced)
Handful snow peas
2 Tsp fish sauce
1 Tsp Chinese 5 Spice
1/4 Cup fresh cilantro (chopped)

Other ingredients
Two 6 oz salmon fillets
200g Swiss chard (stems removed)
Sesame seeds
Garnish with green onion and cilantro leaves

© STEVEN DOLBY

Cracking Steak Sandwich by Steven Dolby

2016-09-16T09:16:00.005-07:00

Click here for Recipe Conversion Charts

(Serves 3-4 people)
Pickled onions
1/2 Medium red onion (thinly sliced)
3/4 Cup red wine vinegar
1 Tbsp brown sugar
1/2 Tsp black peppercorns
1/2 Tsp cloves

6 Medium vine ripened tomatoes
Sea salt (pinch)
1 Tbsp olive oil
1 Tbsp red wine vinegar

Spinach horseradish cream
1 Tbsp olive oil
150g Baby spinach
Sea salt (pinch)
1 Garlic clove (thinly sliced)
1/2 Cup heavy cream
1 Tbsp prepared horseradish
1/4 Cup Parmesan cheese

Other ingredients
Bread Loaf
Two 12 Oz new york strip steaks
Arugula

© STEVEN DOLBY

Caponata with Smoky Eggplant and Goat cheese on Crusty Bread by Steven Dolby

2016-08-25T14:42:00.000-07:00

Click here for Recipe Conversion Charts

Serves 4-5 people
Caponata
1/2 Medium red onion (finely diced)
2 Stalks of celery (finely diced)
1 large garlic clove (finely sliced)
1 Tbsp olive oil
Salt (pinch)
794g Whole peeled tomatoes
1/2 Tps chili flakes
80g Kalamata olives
1 Tbsp capers
2 Tbsp brown sugar
1/2 Cup white wine vinegar

Quick Basil pesto
20g Fresh basil leaves
1 Medium garlic clove
1/2 Cup olive oil
12g Parmesan Cheese (or to taste)

Salt (to taste)

Other ingredients
1 Large eggplant (sliced 1/2 centimeter thick)
1 Tbsp smoked paprika
1/2 Cup olive oil
Goat cheese
Ciabatta bread

© STEVEN DOLBY

Potato Gnocchi with Broccoli, Mushrooms and Gorgonzola Sauce by Steven Dolby

2016-08-05T15:23:00.004-07:00

Click here for Recipe Conversion Charts

Gorgonzola Sauce
Serves 4-5 people
1/2 Medium yellow onion (finely diced)
1 Medium garlic clove (finely diced)
1 Tbsp olive oil
2 Tsp plain flour
1 1/2 Cups heavy cream
113g Gorgonzola
2-3 Small pinches nutmeg
1/3 Cup fresh parsley

Gnocchi
500g Floury potatoes
145g Italian 00 flour
1 Egg
1/4 Cup parmigiano-reggiano
Salt (good pinch)

Other ingredients
broccoli
Mushrooms (sliced)
Bacon

© STEVEN DOLBY

Short Rib Burger by Steven Dolby

2016-07-26T14:40:00.002-07:00

Click here for Recipe Conversion Charts

Serves 4 people
700g bone-in beef short ribs
1 Tbsp Worcestershire sauce
1 Medium yellow onion (sliced)
4 Large garlic cloves (skin on)
1 Tbsp Dijon mustard
2 Cups beef stock

Quick Kraut
Serves 4 people
1 Medium yellow onion (thinly sliced)
250g Green cabbage (thinly sliced)
1 Tbsp olive oil
1 Cup apple cider vinegar
1 Cup apple juice
1 Tbsp brown sugar (or to taste)
1 Tsp caraway seeds

Other ingredients
Ground chuck (190g per person)
Bacon
Swiss cheese
Burger buns

© STEVEN DOLBY

Summer Harvest Burger by Steven Dolby

2016-07-26T14:15:00.002-07:00

Click here for Recipe Conversion Charts

Serves 5-6 people
200g Yellow zucchini (sliced)
120g Zucchini (sliced)
2 Garlic cloves (finely diced)
2 Tsp dried oregano
Salt (pinch)
1/2 Tsp ground black pepper
Olive oil (just enough to coat the vegetables)

Grilled Corn relish
Serves 5-6 people
2 Ears of corn, husked (grilled)
1 Fresno Chili (grilled and chopped)
1 Orange bell pepper (grilled and chopped)
190g Tomatoes (quartered)
1/3 Cup mint and basil (thinly sliced)
1 Tsp smoked paprika
1/4 Cup olive oil
Lemon juice (to taste)
Salt & pepper (to taste)

Other ingredients
Onions (grilled)
Ground chuck (190g per person)
5 Grain Italian burger buns
Mixed salad greens

© STEVEN DOLBY

Harissa Lamb Kofta Burger by Steven Dolby

2016-07-10T10:47:00.000-07:00

Click here for Recipe Conversion Charts

Eggplant Purée
Serves 5-6 people

420g Eggplant (peeled & diced)
220g Sweet cherry tomatoes
4 Large garlic cloves
1 Tsp Chilli flakes
2 Tbsp olive oil (for roasting)
Good pinch of salt (for roasting)
2 Tsp ground black pepper
1 Tsp cumin
3 Tbsp olive oil
Lemon juice (to taste)
Salt & pepper (to taste)

Onion Cucumber Raita
Serves 5-6 people

100g Cucumber (peeled, seeds removed & grated)
140g Red onion (grated)
200g Greek yogurt
1 Tsp cumin
6-7 Fresh mint leaves (thinly sliced)
1 Tsp sugar
Salt & pepper (to taste)

Burger Patties
450g 100% grass-fed lamb
6-7 Fresh mint leaves (thinly sliced)
2 Tsp cumin
2 Tsp garlic powder

Other Ingredients
2 Red bell peppers (grilled)
Hamburger buns
2 Tsp Harissa (per burger patty)

Garnish with eggplant puree, lettuce, grilled red peppers, sliced red onion & raita

© STEVEN DOLBY

Blue Burger by Steven Dolby

2016-07-02T20:21:00.003-07:00

Click here for Recipe Conversion Charts

(Serves 4 people)

Onion Jam
360g Red onion (thinly sliced)
2 Garlic cloves (finely diced)
1 Jalapeño (finely diced)
1 Tbsp olive oil
Salt (pinch)
1/2 Cup balsamic vinegar
1/2 Cup Worcestershire sauce
1 Tbsp brown sugar
Ground black pepper (to taste)

Other ingredients
150g Mushrooms (sliced)
4 Burger buns (5 Grain Italian Bread)
Ground sirloin (190g per person)
40g Blue cheese (per person)

© STEVEN DOLBY

Smoky Green Pea Soup with Pork Hock by Steven Dolby

2016-06-27T15:48:00.000-07:00

Click here for Recipe Conversion Charts

Serves 2 people

600g Pork hocks (unsmoked)
2 Tsp smoked paprika
2 Large garlic cloves
6 Cups vegetable Stock
2 Shallots (roughly diced)
1 Garlic clove (roughly sliced)
4 Medium slices of smoky bacon (roughly sliced )
560g Sweet garden peas
1 Tbsp heavy cream
Salt (to taste)
1 Tbsp vegetable oil
2 Tsp olive oil

Garnish with fresh mint and parsley

© STEVEN DOLBY

Royal Red Shrimp and Potatoes with Red Pepper Mint Sauce by Steven Dolby

2016-06-07T16:01:00.000-07:00

Click here for Recipe Conversion Charts

(Serves 2-3 people)

RED PEPPER MINT SAUCE

2 Large bell peppers
1/2 Medium yellow onion (finely diced)
1 Large garlic clove (finely diced)
3/4 Cup chicken stock
10g Fresh mint
1 Tbsp balsamic vinegar
Olive oil
Salt & pepper (to taste)

OTHER INGREDIENTS
450g Baby Dutch yellow potatoes
Royal Red Shrimp (enough for 2-3 people)

Garnish with crushed almonds and watercress

© STEVEN DOLBY

Steve's Cooking

Steak Bruschetta

Ingredients

Equipment

Tips

Directions

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

Air Fryer Salmon with Brussels Sprouts, Pomegranate and Wasabi Vinaigrette by Steven Dolby

Wild Alaskan Sockeye Salmon with Chickpeas in a Tomato Tarragon Coconut Sauce, Jasmine rice & Lemon Yogurt by Steven Dolby

Bucatini with Shrimp, Smoky Roasted Sweet Potatoes & Baby kale by Steven Dolby

Pickled Shrimp by Steven Dolby

Mustard Glazed Turkey with Roasted Garlic Aioli by Steven Dolby

Pan-Fried Scallops with Rutabaga Fondant and Pea Puree by Steven Dolby

Black & Blue Mac & Cheese by Steve Dolby

Pork chop with Saffron White Bean Stew by Steven Dolby

Pan-Fried Arctic Char with Tarragon Cream Sauce, Crispy Kale & Mushrooms by Steven Dolby

Fresh Pappardelle with Crab & Mussels by Steven Dolby

Soft Boiled Eggs with Butternut Squash & Fenugreek Sauce by Steven Dolby

Salmon Caesar Salad by Steven Dolby

Spicy Glazed Salmon with Chinese Five Spice Vegetable Stir Fry By Steven Dolby

Cracking Steak Sandwich by Steven Dolby

Caponata with Smoky Eggplant and Goat cheese on Crusty Bread by Steven Dolby

Potato Gnocchi with Broccoli, Mushrooms and Gorgonzola Sauce by Steven Dolby

Short Rib Burger by Steven Dolby

Summer Harvest Burger by Steven Dolby

Harissa Lamb Kofta Burger by Steven Dolby

Blue Burger by Steven Dolby

Smoky Green Pea Soup with Pork Hock by Steven Dolby

Royal Red Shrimp and Potatoes with Red Pepper Mint Sauce by Steven Dolby