1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate for 10 minutes while you prepare green beans.
2. While meat is marinating, arrange green beans in a microwave-safe dish with 1/2 cup water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Lay the steak strips in one layer in the skillet, keeping drained marinade for later. Sear on for 1 minute on one side, until nicely browned. Add half the garlic and red chili pepper flakes and turn steak strips to finish cooking for one minute more – adjust timing depending on how you like your steak. Transfer steak strips to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, thyme, remaining garlic, Italian seasoning, red crushed chili pepper flakes and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Deglaze with lemon juice, beef stock, and reserved steak marinade and reduce the sauce for a couple of minutes.
5. Add grilled steak strips back to the pan and reheat quickly. Adjust seasoning with pepper and serve garlic Butter steak and lemon green beans skillet immediately, garnished with more crushed chili pepper, fresh herbs, and a slice of lemon if you like. Enjoy!

1. Cut the zucchini into 1/4 slices, salt them, and set them aside for 10 minutes so they can extract some of their water and soften. Pat dry, then spread the slices on a baking sheet (10×15 jellyroll pan with sides) lined with parchment paper and sprayed with non stick spray

2. Preheat the oven to 350°F. Add the eggs to a bowl and season with salt and pepper. Beat the seasoned eggs until creamy. Pour the mixture over the zucchini slices.
3. Transfer the baking sheet to the preheated oven, cook for 15 minutes, and then let everything cool down a bit.

4. Sprinkle the shredded cheddar cheese over the zucchini egg bake and then cover everything with the turkey sausage Homemade turkey sausage recipe: https://joanspointedplate.com/turkey-sausage/

5. Use the parchment paper to carefully roll everything up starting on the short side.
6. Bake the zucchini roll at 350°F for 15 minutes.
7. Slice into 9 servings.

1. Preheat oven to 425

2. Peel carrots. Cut in half and then into thick matchstick pieces

3. Arrange on a baking sheet and drizzle olive oil over carrots.

4. Using your hands, mix them up so the carrots are coated in the oil

5. Season with salt, pepper and garlic powder or any other herbs/spices you wish, to taste

6. Roast in the oven for about 25 minutes or until desired doneness, stirring every 10 minutes

1. Place potatoes in a pot of water. Bring to a boil and let cook for about 20 minutes or until tender

2. Preheat oven to 425.

3. Place potatoes, one at a time on baking sheet. Press down with a large fork or a potato masher.

4. Once all the potatoes are "smashed", brush each with olive oil.

5. Season with salt and pepper and your choice of other herbs/spices.

6. Sprinkle with a small amount of parmesan cheese.

7. Bake at 425 for about 20-25 minutes until potatoes are crispy.

1. In a large pot or dutch oven over medium heat, heat olive oil. Add onion and cook until soft, about 6 minutes. Stir in zucchini, water and bouillon cube. Season with salt and pepper

2. Reduce heat to low and cover pot. Cook 4 hours, stirring often, until the zucchini is falling apart (it will be mushy, and that's good!)

3. What the sauce is almost ready, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain. Season sauce with salt and pepper, then stir in lemon juice, Parmesan and red pepper flakes. Serve immediately.

1. Mix sugar, cinnamon and salt together.

2. Place in shallow dish, such as a pie plate

3. Coat each spear with sugar mixture

4. Grill on high for 3 minutes per side.

5. Let cook 5-7 minutes, serve warm.

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover and marinate 8 hours or overnight.

2. Grill chicken until juices run clear or internal temperature reaches 165°

Crust

1. Mix flour, baking powder, yeast and salt in a large bowl.
2. Add Greek yogurt and stir well
3. Add water -start with 1/2 cup, add more if needed – only add a tablespoon at a time!
4. Knead in the bowl for about 30 seconds.
5. Cover and let dough rise in a warm place for at least an hour, but the longer the better – I let mine go a few hours until it doubles in size ** see below how I create a warm place!
6. Roll out dough onto your desired pizza pan.
7. Bake at 400 for 6-8 minutes.

Assembly

1. Spread fig jam evenly onto par baked crust

2. Top with mozzarella.

3. Break apart prosciutto and place on top of mozzarella

4. Sprinkle with Gorgonzola cheese

5. Bake an additional 12 minutes, until cheese is melty and crust is golden.

6. Top with microgreens and balsamic glaze. Let rest 3-5 minutes, slice into 8 pieces and serve.

1. Grill watermelon, covered, on a greased grill rack over medium-high direct heat until seared, about 5-6 minutes per side. Remove from heat; transfer to platter; chill for about an hour

2. To serve, top chilled watermelon with tomatoes, arugula, blueberries and feta. Drizzle with olive oil, season with salt and pepper. Drizzle with balsamic glaze.

Crust

1. Heat oven to 400.
2. In a bowl, mix self rising flour and greek yogurt to form a dough. Knead a few times. On a piece of wax paper or parchment paper sprayed with non stick spray, roll out 1/2 the dough to fit in the bottom of a 9 inch pie plate. Spray the pie plate with non stick spray. Carefully, using the parchment paper as a guide lay the dough in the pan and fit to sides.

3. Bake for 20 minutes or until golden brown

Filling

1. Whisk the eggs, milk, half and half, salt and pepper together in a medium bowl until frothy and combined; set aside

2. Sprinkle 1/2 the cheese over the baked pie crust. Top with the ham, then sprinkle with the remaining cheese. Pour the egg mixture into the crust

3. Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature or cold.