• Pickle the vegetables. Whisk the vinegar, honey, and salt in a bowl. Add the cucumber and carrots and stir to coat. Let it sit while you make the rest of the dish.
  2 cups Shredded carrots, 3-4 mini cucumbers, 1/3 cup rice vinegar, 1 Tablespoon honey, 1 teaspoon kosher salt
• Cook the rice: Cook the minute rice according to the package instructions.
  1 1/4 cups dry minute rice
• Cook the garlic and ginger: Heat the olive oil over medium heat. Add the onion whites, garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant. Don’t let it brown, this step builds flavor without bitterness.
  1 Tablespoons olive oil, 2 teaspoons fresh grated ginger, 3 cloves garlic, 1 bunch green onion
• Brown the ground beef: Add the ground beef and sprinkle with salt. Cook, breaking it up, until browned and just cooked through. Drain excess grease if needed, leaving about 1 Tablespoon in the pan.
  1 lb ground beef, 1 teaspoon kosher salt
• Simmer the sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour the sauce into the skillet and with the beef and simmer for 2–3 minutes, until thickened and coating the ground beef.
  1/2 cup low-sodium soy sauce, 3 Tablespoons maple syrup, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 1-2 teaspoons gochujang or sriracha, 1 Tablespoon cornstarch
• Assemble the bowls: Divide rice between bowls, top with Korean ground beef and pickled veggies. Garnish with sesame seeds and green onions if desired.

• Sear the beef (10 min): Heat the olive oil in a large skillet over high-heat. Generously season both sides of the chuck roast with salt and pepper. Sear both sides of the roast undisturbed for 4-5 minutes on each side, until deeply golden brown. Transfer to the crock pot.
  3-4 lb chuck roast, Kosher salt and pepper
• Caramelize the onions (20 min): Reduce heat to medium and melt the butter in the same pan (without cleaning). Add the sliced onions and cook to caramelize for 15 minutes. Add the balsamic and garlic and continue to cook for 5 minutes. Pour in the wine and cook until it's reduced, 5 minutes. The onion should be very soft with a golden brown color (they'll continue to cook down in the crock pot).
  3 Tablespoons butter, 4 large yellow onions, 4 cloves garlic, 2 Tablespoons balsamic vinegar, 2/3 cup dry white wine
• Slow cook (8-10 hours): Transfer the onions to the crock pot with the beef. Pour in the broth and add the thyme and bay leaves. Close the lid and slow cook on low for 8-10 hours, until the beef easily falls apart with a fork.
  3/4 cup low sodium beef broth, 3 sprigs fresh thyme, 2 bay leaves
• Toast the bread (5 min, optional): If using the baguette, preheat the oven to 500°F just before beef is ready. Drizzle with olive oil and bake on a sheet pan until golden brown, 5 minutes.
  8 oz French baguette
• Thicken and finish (10 min): When the beef is done, open the lid, remove the thyme and bay leaves, and shred the beef it with two forks. Stir together the cornstarch and water and stir it into the beef. Top with the toasted bread and sprinkle generously with cheese. Close the lid and cook on high for 5-10 minutes, until the cheese is melted and the beef is thickened.
  2 Tablespoons cornstach, 2 Tablespoons water, 4 oz gruyere cheese

• Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.
  1 Tablespoon olive oil, 1 medium yellow onion, 2 lbs ground beef, 4 cloves garlic, 1 1/2 teaspoons kosher salt
• Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian season, smoked paprika, and chili powder.
  1 lb yukon gold potatoes, 3 carrots, 4 Tablespoons tomato paste, 1 (14.5oz) can diced tomatoes, 1 (15oz) can black eyed peas, 1 (15oz) can corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.
  1 1/2 cups shredded cheese

• Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
• Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
  2 medium sweet potatoes, 12 oz brussels sprouts, 2 Tablespoons sesame oil
• While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
  1/4 cup panko bread crumbs, 1/4 cup milk
• To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
  1 lb ground beef, 3 scallions, 1 teaspoon fresh grated ginger, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Gochujang
• Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
• Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
• While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
  1/2 cup low sodium soy sauce, 1/3 cup maple syrup, 2 Tablespoons rice vinegar, 2 cloves garlic, 2 teaspoons fresh ginger, 1 Tablespoons Gochujang
• Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
  1 Tablespoon cornstarch
• Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.

• Preheat the oven to 425°F. Spread 1 Tablespoon of olive oil onto a large 12×17-inch rimmed baking sheet with olive oil.
• Heat another tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. Add the spinach, salt, and red pepper flakes and cook until wilted, 2-3 minutes. Transfer the spinach to a medium bowl and press firmly with paper towels to remove excess moisture. Add the ricotta and stir to combine.
  4 Tablespoons olive oil, 3 cloves garlic, 5 ounces baby spinach, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 16 ounces ricotta cheese
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 10 minutes, or until al dente, stirring frequently to avoid clumping. Reserve 1/2 cup of pasta water, then drain well.
  1 lb lasagna noodles
• While the pasta is cooking, add 2 more Tablespoons of olive oil to the same skillet over medium heat. Add the onion and cook for 2-3 minutes, until soft and translucent. Then add the Italian sausage and ground beef and brown for 3-4 minutes, breaking it up until no pink remains.
  1 small yellow onion, 1/2 lb Italian sausage, 1/2 lb ground beef
• Remove from heat and add the marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese, stir well to combine. Stir in the cooked pasta with the reserved pasta water and stir to coat the pasta in the sauce.
  1 (24-ounce) jar marinara sauce, 2 1/2 cups low moisture mozzarella, 1 1/2 cups freshly grated parmesan cheese
• Transfer the mixture to the prepared sheet pan, spreading it to the edges in an even layer. Use a spoon or cookie scoop to dollop the ricotta mixture on top of the pasta. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 20-25 minutes, or until the pasta is tender, the sauce is bubbly, and the top is deeply golden brown.
• Let it rest for 5 minutes before cutting into squares. Serve with fresh basil, cracked black pepper, and more parmesan cheese.

• Preheat the oven to 325°F. Arrange the oven rack to the lower third position.
• Heat the oil in a large dutch oven over medium-high heat. Pat the short ribs dry with paper towels and season generously with salt and pepper. Sear the short ribs on all sides until deeply golden brown, 3-4 minutes on each side. Work in batches as needed because overcrowding the pan will steam the beef rather than crisp. Remove to a clean cutting board or plate.
  2 Tablespoons avocado oil, Kosher salt and black pepper to taste, 5 lbs bone-in short ribs
• Turn the heat down to medium, add a splash of red wine and scrape the brown bits off the bottom. Add the onions and garlic and cook for 4-5 minutes to soften. Add the short ribs back to the pot.
  2 yellow onions, 6 cloves garlic
• Pour the remaining red wine and the pomegranate juice on top and bring the mixture to a simmer over medium-high heat. Add the herbs and cinnamon sticks on top, cover and place in the preheated oven.
  1 cup red wine, 2 cups pomegranate juice, 2 rosemary sprigs, 4-6 sage leaves, 2 cinnamon sticks
• Cook for 3 hours, until the beef is tender and falls apart easily with a fork. Remove from oven and rest in the pot covered for 20 minutes. Serve with fresh pomegranate arils.
  1 cup pomegranate arils

• Season the cuck roast with salt and pepper. Heat the olive oil in a saucepan over high heat. Sear on both sides for 2-3 minutes, until it forms a golden brown crust. Transfer to the slow cooker.
  2.5 pounds chuck roast, 2 tablespoons olive oil or coconut oil, Salt and pepper to taste
• Add the mushrooms, onion, carrots, celery and sweet potatoes. Pour the broth and Worcestershire sauce on top then add the herbs.
  8 ounces Bella mushrooms, 1 medium yellow onion, 4 medium carrots, 3 celery stalks, 2 medium sweet potatoes, 1 1/4 cups beef broth or bone broth, 1 Tablespoon Worcestershire, 1 Tablespoon fresh chopped thyme, 1 Tablespoon fresh chopped rosemary
• Slow cook on low for 8-10 hours, until the beef easily falls apart with a fork. Shred the beef with two forks and stir everything together.
• Serve immediately. Store in an air-tight container in the refrigerator for up to one week or in the freezer for up to 3 months.

• Heat the olive oil in a large dutch oven over medium-high heat. Once it’s hot, add the onion and celery and cook for 2-3 minutes, until soft and translucent. Add the garlic and cook for another 1-2 minutes, until fragrant.
  2 Tablespoons olive oil, 1 medium yellow onion, 3 stalks celery, 4 cloves garlic
• Add the ground beef and brown until no pink remains. Stir in the rest of the ingredients, spices, and 4 cups of beef broth until combined. Add up to 2 cups more broth to reach desired consistency.
  2 lbs ground beef
• Turn the heat up to high and bring it to a boil. Once it’s boiling, turn the heat down to medium-low, cover, and simmer for 14-16 minutes, until the potatoes are fork-tender. Taste and add more salt, pepper, or red pepper flakes as needed.
  1 lb yukon gold potatoes, 4 carrots, 1 (14.5 -ounce) can green beans, 3 Tablespoons tomato paste, 1 (14.5-ounce) can diced tomatoes, 1 (15-ounce) can black eyed peas, 1 (15-ounce) can corn, 4-6 cups beef broth, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder, Salt, pepper, and red pepper flakes to taste
• Serve hot with desired toppings. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or covered in the microwave until heated through.

• Add the dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
  2 teaspoons Dijon mustard, 4 cloves minced garlic, 2 teaspoons onion powder, 3 Tablespoons soy sauce or coconut aminos, 3 Tablespoons olive oil, 1/2 cup balsamic vinegar
• When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
• Brush the zucchini with a little olive oil and sprinkle with salt. Add the sliced zucchini to the other side of the grill when you flip the steak and grill for 2-3 minutes on each side, until tender and charred in most spots. Press down on the zucchini with the tongs to help create grill marks.
  3 large zucchini, 2-3 Tablespoons olive oil, Kosher salt to taste
• Remove the steak and zucchini to a clean cutting board and let it rest for 10 minutes.
• While it’s resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinading to make it safe to eat. Make sure it’s a rolling boil of 165°F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.
• Add the feta and heavy cream to a blender or food processor and blend until smooth.
  8 ounces feta cheese, 3 Tablespoons heavy cream or milk
• Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain.
• Spoon the feta on the bottom of the plate and top with grilled steak, zucchini, and drizzle with the remaining glaze and enjoy.

Slow Cooker

• Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Heat olive oil in a large skillet over high heat and sear the beef on both sides for 2-3 minutes. Transfer it to the slow cooker with the remaining beef ingredients, except the tapioca flour. Cook on low for 8-10 hours.
• Shred the beef with two forks in the slow cooker. Mix the tapioca flour with water and add it to the slower cooker and stir. Turn the slow cooker to high and cook for 15-20 minutes, until thickened. Leave on warm while you assemble the taco ingredients.

Instant Pot

• Pat the chuck roast dry and sprinkle both sides of beef with salt and pepper. Cut it into 6 large pieces. Turn on saute and add the 1 tablespoon of oil then sear the chuck roast for 2-3 minutes on each side. Remove to a cutting board.
• With it still on the saute setting, add the remaining oil then the garlic, grated and grated ginger and cook to soft, 2-3 minutes. Add the sesame oil, onion, coconut aminos (or soy sauce), maple syrup, and 1/4 cup water to the instant pot. Mix well and place the chuck roast back on top of the sauce ingredients.
• Close the lid of the instant pot and seal the pressure gauge. Cook on high pressure cook for 55 minutes.
• When the beef is done cooking, naturally release (do nothing) for 15 minutes. Open the vent and remove any remaining steam. Carefully remove the roast and place on a cutting board.
• Mix together the tapioca starch or cornstarch with a splash of water. Turn the instant pot back to saute mode and add the tapioca starch mixture to the sauce and stir until thickened, 2-3 minutes. Add the beef back to the thickened sauce and shred using two forks. Close the lid and place back on warm setting while you assemble the taco ingredients.
• In the 30 minutes before the beef is done cooking, make the sriracha mayo. Mix all of the sriracha mayo ingredients together in a small bowl, cover and leave in the fridge until ready to use.
• Serve korean beef in warm tortillas topped with chopped cilantro, diced red onion, sesame seeds, avocado, kimchee or sriracha mayo.