Cauliflower Steak: A tasty vegetarian meal


  • 1 Large head of Cauliflower
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Lemon wedges (optional)


  1. Preheat oven to 400°F (200°C) for a conventional oven or 375°F (190°C) for a convection oven.
  2. Cut the Cauliflower into thick slices, about ½ inch thick.
  3. In a small bowl, mix together olive oil, garlic powder, onion powder, salt, and pepper.
  4. Brush both sides of Cauliflower slices with the mixture and place them on a baking sheet.
  5. Roast in the preheated oven for 20-25 minutes or until the Cauliflower is tender and crispy around the edges.
  6. Serve with lemon wedges if desired.

A carnivore likes the veg stuff too!

As a meat-lover, I never thought I’d enjoy a vegetarian dish as much as I enjoy this Cauliflower Steak. It’s savory, filling, and so delicious. My girlfriend has dietary restrictions, so I’ve been on the lookout for good vegetarian recipes that we can both enjoy, and this one has become a staple in our household.

The key to this recipe is to make sure you cut the Cauliflower into thick slices so that it holds up in the oven. The olive oil, garlic powder, onion powder, salt, and pepper mixture gives it so much flavor and the lemon wedges add a nice tanginess to the dish.

I love how easy and quick this recipe is to make. It’s perfect for a weeknight meal when you don’t have a lot of time or energy to cook. Plus, it’s a great way to get in some extra vegetables into your diet.

Overall, this Cauliflower Steak recipe has become one of my favorite vegetarian dishes. It’s hearty, savory, and so satisfying. Give it a try and see for yourself how delicious it is!

Further Resources on Cauliflower Steak:

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Vegetable Stew: Savory and Flavory


  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 4 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 potatoes, chopped
  • 1 cup green beans, trimmed and chopped
  • 1 cup corn kernels
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil


  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  2. Add the carrots and celery and continue to cook for another 5 minutes, stirring occasionally.
  3. Add the potatoes, green beans, corn, diced tomatoes, vegetable broth, thyme, and rosemary. Stir well.
  4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes until the vegetables are tender and the flavors have melded together.
  5. Season with salt and pepper to taste.
  6. Serve hot and enjoy!

Happiness in a giant pot

In my opinion, there’s nothing better than a hearty and savory vegetable stew. As a lover of gardening, I’ve been inspired to create this recipe as I’ve been harvesting fresh vegetables from my own garden. The flavors are amazing and the textures are chunky and satisfying.

The great thing about stews is that they are so versatile. You can use any vegetables you have on hand and adjust the seasoning to your liking. I particularly enjoy using herbs like thyme and rosemary to add depth to the flavor.

This recipe is also perfect for meal prep. You can make a big batch and have leftovers for the week. It’s a great way to ensure that you’re getting your daily dose of vegetables and it’s filling enough to keep you satisfied.

Although this is entirely my opinion, mashed potatoes and white rice both make great sides/additions to this dish. Personally, I like to put one or the other at the bottom of my bowl and then ladle stew on top. Turns stew into an entire meal!


Ideas to go with your Stew!


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Chicken (or tofu) Pad Thai


  • 8 oz. Pad Thai noodles
  • 2 tbsp. oil
  • 1 small chicken breast, cut into small pieces (or 1 cup tofu)
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • 2 tbsp. chopped peanuts
  • Lime wedges, for serving


  • 3 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. ground ginger


  1. Cook the noodles according to package directions. Drain and set aside.
  2. In a small bowl, mix together the ingredients for the sauce and set aside.
  3. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and garlic and stir-fry for 2-3 minutes, until the chicken is cooked through. If using tofu, add it to the pan and stir-fry for 2-3 minutes.
  4. Push the chicken or tofu to one side of the pan and add the beaten egg to the other side. Scramble the egg until cooked and then mix it in with the chicken or tofu.
  5. Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. Toss everything together until well combined and heated through.
  6. Serve hot, garnished with chopped peanuts and lime wedges.

A Take-Out classic I brought to my own kitchen:

I have always been a big fan of Pad Thai and it’s one of my go-to dishes for takeout. However, I wanted to try making it at home and see if I could get it just right. One of the things I like about this recipe is that it includes the option of using tofu instead of chicken, which is great for my girlfriend who is a vegetarian.

To start, I cook the noodles according to the package directions and set them aside. Then, I mix up the sauce, which includes fish sauce, brown sugar, soy sauce, rice vinegar, red pepper flakes, and ground ginger. This gives the dish a nice balance of sweet, salty, and spicy flavors.

Next, I stir-fry the chicken (or tofu) and garlic in a large skillet or wok. Once the chicken is cooked through (or the tofu is heated through), I push it to one side of the pan and add a beaten egg to the other side. I scramble the egg and mix it in with the chicken (or tofu) for added texture and flavor.

Finally, I add the cooked noodles, bean sprouts, green onions, and sauce to the pan and toss everything together until well combined and heated through. I like to garnish the dish with chopped peanuts and lime wedges for added freshness.

This Chicken or Tofu Pad Thai recipe is a great way to satisfy your craving for takeout at home. With a little bit of prep work and some cooking time, you can have a delicious and healthy meal in no time.


Further reading:


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Shephard’s Pie: a Hardy Favorite


  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 2 cups mashed potatoes
  • Salt and pepper to taste


  1. Preheat oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and sauté until softened.
  3. Add ground beef or lamb and cook until browned.
  4. Stir in tomato paste, rosemary, thyme, oregano, and mixed vegetables. Cook for 5-7 minutes until vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Pour the mixture into a baking dish and spread the mashed potatoes evenly on top.
  7. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the filling is bubbling.

A hardy meal for while you tend your flocks

Shepherd’s pie is a classic dish that I really enjoy making. I like to mix it up by using different herbs and spices. One of my favorite herbs to use in my shepherd’s pie recipe is rosemary. It adds a delicious earthy flavor that really compliments the meat and vegetables.

Sometimes I also like to experiment with other herbs and spices, like thyme, oregano, or even a little bit of paprika for some extra kick. This is the beauty of shepherd’s pie, it’s a traditional meal, but allows for a lot of variations on the recipe.

One of the things I love about this dish is that it’s perfect for meal prep. I make a big batch on Sunday and then have it for breakfast or lunch throughout the week. It’s filling, nutritious, and delicious. Plus, it’s a great way to get in some extra veggies.

Overall, this shepherd’s pie recipe is a staple in my kitchen. The combination of meat, vegetables, and mashed potatoes makes for the ultimate comfort food. Plus, it’s easy to make and can be customized to your liking.


Further reading on Shephard’s Pie

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Chicken Parm Pasta! A great dinner dish


  • 1 pound spaghetti
  • 2 boneless, skinless chicken breasts, pounded to an even thickness
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh basil
  • 8 ounces fresh mozzarella cheese, sliced


  1. Cook the spaghetti according to package directions until al dente.
  2. Preheat the oven to 375°F.
  3. Cut the chicken breasts in half horizontally to create four thin cutlets.
  4. Using a shallow bowl, mix together the flour, some salt, and black pepper.
  5. In another shallow bowl, whisk together the eggs.
  6. In a third shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, rosemary, garlic powder, and cayenne pepper.
  7. Dip each chicken cutlet in the flour mixture, then the egg mixture, and finally the breadcrumb mixture.
  8. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cutlets and cook until golden brown on both sides, about 3 minutes per side.
  9. Remove the chicken from the skillet and set aside.
  10. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 30 seconds.
  11. Add the crushed tomatoes, sugar, salt, and black pepper to the skillet and bring to a simmer. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened.
  12. Stir in the chopped basil.
  13. Transfer the cooked spaghetti to a large baking dish.
  14. Arrange the chicken cutlets on top of the spaghetti.
  15. Pour the tomato sauce over the chicken and spaghetti.
  16. Top with the sliced mozzarella cheese.
  17. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  18. Serve hot and enjoy!

You can adjust the amount of rosemary to your liking, but it adds a delicious herbaceous flavor to the dish. Enjoy your chicken parmesan pasta with a side salad or garlic bread for a delicious and satisfying meal.

A great stovetop dinner:

My sister gave me this recipe, and it’s one of my go-to meals for a great dinner. It’s a cheesy pasta dish, but it also has enough protein to make it heartier. Plus, I love that it’s quick and easy to make, which makes it perfect for busy weeknights.

One of the best things about this recipe is the combination of tender chicken, tangy marinara sauce, and gooey melted cheese. The fresh rosemary adds a fragrant and earthy flavor that complements the other ingredients perfectly. It’s a great way to add a little bit of sophistication to an otherwise simple dish.

I usually serve this chicken parmesan pasta with a simple side salad or some garlic bread to round out the meal. But it’s also great on its own, especially if you’re looking for something quick and satisfying. It’s the perfect comfort food, and I always feel happy and full after eating it.

Overall, this chicken parmesan pasta is one of my favorite recipes to make at home. It’s simple, delicious, and always a crowd-pleaser. Plus, it’s versatile enough that you can customize it to your liking by adding different vegetables or switching up the cheese. Give it a try – I’m sure you won’t be disappointed!

Other great reads:

  1. “20 Fun and Creative Pasta Recipes” from Delish: https://www.delish.com/cooking/g4159/fun-creative-pasta-recipes/
  2. “15 Easy and Delicious Pasta Recipes” from Food Network: https://www.foodnetwork.com/recipes/photos/easy-pasta-recipes
  3. “Classic Chicken Parmesan” from Bon Appétit: https://www.bonappetit.com/recipe/classic-chicken-parmesan

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Braised short ribs: melt in your mouth


  • 4 pounds beef short ribs
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 2 cups dry red wine
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 2 bay leaves


  1. Preheat the oven to 350°F (175°C) for a conventional oven or 325°F (160°C) for a convection oven.
  2. Season the short ribs with salt and black pepper.
  3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  4. Add the short ribs and cook until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set aside.
  5. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
  6. Stir in the tomato paste and cook for 1 minute more.
  7. Pour in the beef broth and red wine, and bring the mixture to a simmer.
  8. Add the thyme, rosemary, and bay leaves to the pot.
  9. Return the short ribs to the pot, cover with a lid, and transfer the pot to the oven.
  10. Bake for 2 1/2 to 3 hours in a conventional oven, or 2 to 2 1/2 hours in a convection oven, or until the meat is tender and falling off the bones.
  11. Remove the pot from the oven and let the short ribs rest for 10 minutes before serving.
  12. Skim any excess fat from the surface of the sauce and discard the bay leaves and herb sprigs.
  13. Serve the short ribs with the sauce and your desired side dish.

Note: You can use either a dry or a sweet red wine for this recipe, depending on your preference. A dry red wine will give the dish a more acidic flavor, while a sweet red wine will lend a slightly sweeter taste.

I absolutely LOVE braised short ribs

Braised short ribs have been one of my favorite dishes for the last few years. Whenever I go to a nice restaurant, I tend to look to see if they have short ribs on the menu. Naturally, I’ve wanted to try making them at home. After some searching and experimentation, I came to this recipe and I’m pretty confident in it. Of course, like all recipes, there’s always room for improvement.

One thing I love about this recipe is the use of fresh picked rosemary. I have a large rosemary plant in my garden which I feel duty-bound to try to use up! It really adds a nice depth of flavor to dishes. As for the wine, I’ve always heard that using a dry red wine is best for cooking, but some recipes call for a sweeter wine. After some experimentation, I’ve found that a dry red wine really helps to balance out the richness of the short ribs. It also gives the dish a nice depth of flavor that you just don’t get with a sweeter wine.

When it comes to cooking the short ribs, the most important thing is patience. You really want to let them braise low and slow for a few hours to get that fall-off-the-bone tenderness. I’ve included cook times and temperatures for both conventional and convection ovens, so no matter what kind of oven you have, you can make these delicious short ribs.

In the end, braised short ribs are a classic dish that will never go out of style. They’re perfect for a fancy dinner party or just a cozy night in. And with this recipe, you can impress your guests or simply treat yourself to a gourmet meal.


More about braising and short ribs

  1. “The Art of Braising: An Essential Cooking Technique” – Serious Eats: https://www.seriouseats.com/the-art-of-braising-an-essential-cooking-technique-4176519
  2. “What Are Short Ribs and Where Do They Come From?” – The Spruce Eats: https://www.thespruceeats.com/what-are-short-ribs-4685146
  3. “Wine Pairing: Braised Short Ribs” – Wine Enthusiast: https://www.winemag.com/2018/11/08/wine-pairing-braised-short-ribs/
  4. “10 Perfect Side Dishes for Braised Short Ribs” – Food & Wine: https://www.foodandwine.com/meat-poultry/beef/braised-short-ribs-side-dishes

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Baked Red Snapper – Savory and Light!


  • 4 red snapper fillets
  • 2 tablespoons olive oi
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon, sliced
  • Fresh herbs (such as parsley or thyme) for garnish


  1. Preheat your oven to 375°F for a conventional oven or 350°F for a convection oven.
  2. Rinse the red snapper fillets under cold water and pat them dry with paper towels.
  3. Brush the fillets with olive oil and season them evenly with salt, black pepper, paprika, garlic powder, and onion powder on both sides.
  4. Place the fillets on a baking sheet lined with parchment paper or a greased baking dish.
  5. Arrange the lemon slices on top of the fillets.
  6. Bake the red snapper in the oven for 15-20 minutes, or until the flesh is opaque and flakes easily with a fork.
  7. If using a convection oven, reduce the temperature to 325°F and bake for 12-15 minutes.
  8. Once done, remove the baking sheet from the oven and let the fillets rest for 2-3 minutes before serving.
  9. Garnish the baked red snapper with fresh herbs and additional lemon wedges, if desired.

My thoughts on red snapper

I love this recipe for oven baked red snapper because it’s so easy to make yet tastes incredibly delicious. The combination of herbs and lemon juice really brings out the natural flavors of the fish.

When preparing the dish, I go and buy unfrozen red snapper fillets from the local grocery store. The fish is then seasoned with salt, black pepper, garlic powder, and paprika, giving it a nice kick of flavor. If you want to be extra snazzy about it, I also like to use rosemary (a regular favorite of mine) and will let it marinade in the refrigerator for about 30 minutes. This is strictly optional, however.

For cooking, I recommend preheating the oven to 375°F for a conventional oven or 350°F for a convection oven. The fish should be baked for about 20-25 minutes or until the internal temperature reaches 145°F. This ensures that the fish is cooked through but still moist and tender.

Overall, this dish is a great option for a quick and healthy dinner. The red snapper provides a good source of protein and omega-3 fatty acids, while the herbs and lemon add plenty of flavor without adding extra calories.


What other people say about red snapper

  1. “Red Snapper: An Overview of the Fish, Its Habitat, and Culinary Uses” by The Spruce Eats – https://www.thespruceeats.com/red-snapper-an-overview-1300703
  2. “What Wine Goes With Red Snapper?” by VinePair – https://vinepair.com/articles/what-wine-goes-with-red-snapper/
  3. “Grilled Red Snapper Recipe” by Bon Appétit – https://www.bonappetit.com/recipe/grilled-red-snapper
  4. “Red Snapper Ceviche” by Food & Wine – https://www.foodandwine.com/recipes/red-snapper-ceviche

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