
- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.

[Steak Gyros w/ Feta Tzatziki Sauce]
On a sheet pan, rub the steak with the garlic, paprika, cumin, oregano, chili powder, cayenne, lemon zest, and olive oil, and season with salt and chili flakes. Marinate for 20 to 30 minutes if time allows.
Roast at 475°F for 10 to 12 minutes, until done to your liking, then broil for 2 to 5 minutes for a bit of char.
Let the steak rest before slicing thinly.
Crumble feta into the tzatziki sauce (homemade or store-bought).
Stuff the sliced steak and lettuce into warm pitas or naan with the feta tzatziki, pickled red onion, and any toppings you like — sun-dried tomatoes, pepperoncini, fresh dill and basil are all great here.
[Oven Fries]
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Cut the potatoes into thin, 1/4-inch strips.
Pat the potatoes dry on paper towels to remove excess starch.
Toss with olive oil and arrange in a single layer on the baking sheet.
Bake, undisturbed, for 15 to 30 minutes, until golden. Toss immediately with salt and serve.
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