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Ingredients:

For the Pasta:

12 oz penne pasta

Salt for pasta water

For the Steak:

1 lb steak (sirloin, ribeye, or strip steak), cut into bite-sized pieces

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 tablespoons olive oil

For the Vegetables:

2 cups broccoli florets

2 tablespoons water (for steaming)

For the Garlic Butter Sauce:

4 tablespoons unsalted butter

5 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1/2 cup grated Parmesan cheese

1/4 cup reserved pasta water

1/4 teaspoon Italian seasoning

For Garnish:

Extra Parmesan cheese

Fresh parsley, chopped

Crushed red pepper flakes (optional)

Fresh cracked black pepper

Directions:

1️⃣ Cook the Pasta:

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually 10-12 minutes). Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.

2️⃣ Season the Steak:

Pat the steak pieces dry with paper towels. Season generously with salt, black pepper, and garlic powder on all sides. Let sit for 5 minutes to allow the seasoning to penetrate.

3️⃣ Sear the Steak:

Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the steak pieces in a single layer, working in batches if needed to avoid overcrowding. Sear for 2-3 minutes per side until a beautiful golden-brown crust forms and the steak is cooked to your desired doneness (medium-rare to medium works best). Remove the steak from the skillet and set aside on a plate.

4️⃣ Cook the Broccoli:

In the same skillet, add the broccoli florets and 2 tablespoons of water. Cover with a lid and steam for 3-4 minutes until the broccoli is bright green and crisp-tender. Remove the lid and let any remaining water evaporate. Transfer the broccoli to the plate with the steak.

5️⃣ Make the Garlic Butter Sauce:

Lower the heat to medium. Add the butter to the skillet, allowing it to melt and foam slightly. Add the minced garlic and red pepper flakes (if using). Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden but not burnt. The butter should be infused with rich garlic flavor.

6️⃣ Combine Everything:

Return the cooked steak and broccoli to the skillet. Add the drained penne pasta and toss everything together gently. Pour in the reserved pasta water to help create a silky sauce that coats the pasta. Sprinkle the Parmesan cheese and Italian seasoning over the top, tossing continuously until the cheese melts and everything is well combined in a glossy, buttery coating.

7️⃣ Final Touches:

Taste and adjust seasoning with additional salt and pepper if needed. The dish should be rich, garlicky, and perfectly balanced.

8️⃣ Serve:

Transfer to serving plates or a large platter. Garnish generously with extra grated Parmesan cheese, freshly chopped parsley, crushed red pepper flakes, and fresh cracked black pepper. Serve immediately while hot and enjoy the incredible combination of tender steak, crisp broccoli, and buttery pasta!

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Calories: ~520 kcal per serving

Servings: 4 servings

Ingredients
4 cups celery, thinly sliced (use the leaves too for extra flavor)
1 cup red grapes, halved (or green grapes)
1/2 cup toasted walnuts or pecans, chopped
1/4 cup finely sliced green onions (optional)
1/3 cup crumbled blue cheese or feta (optional but traditional in many Woodward versions)
Dressing
3 tbsp olive oil
2 tbsp lemon juice or white wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper, to taste
Instructions
Prep the celery
Slice celery thin on the diagonal and include the tender leaves — they add great flavor.
Mix the salad
In a large bowl, combine celery, grapes, and walnuts. Add green onions or cheese if using.
Make the dressing
Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until smooth.
Combine
Pour dressing over the salad and toss well.
Chill & serve
Let sit 10–15 minutes for flavors to meld. Serve cold.
Optional Add-ins (popular variations)
Thin apple slices
Dried cranberries
Parsley or dill
A splash of apple cider vinegar
Shaved Parmesan instead of blue cheese

Ingredients

Main Ingredients

• 1 medium head green cabbage, chopped
• 10–12 large shrimp, peeled and deveined
• 1–2 links smoked sausage or andouille, sliced
• 1 large onion, sliced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1–2 cups chicken broth
• 1 tsp paprika
• 1–2 tsp Cajun seasoning
• Black pepper, to taste
• Salt, to taste
• 2–3 tbsp olive oil or butter
• Cooked white rice, for serving

Instructions

1. Sear the Sausage

• Heat oil or butter in a large pan.
• Add sliced sausage and cook until browned.
• Remove and set aside.

2. Sauté the Aromatics

• In the same pan, add onions, bell pepper, and garlic.
• Cook until soft and fragrant.

3. Add & Season the Cabbage

• Add chopped cabbage to the pan.
• Season with salt, black pepper, paprika, and Cajun seasoning.
• Sauté until cabbage begins to wilt.

4. Smother the Cabbage

• Pour in chicken broth.
• Cover and simmer for 15–20 minutes, or until cabbage is tender.

5. Add the Sausage Back

• Return the browned sausage to the pan.
• Stir to combine.

6. Cook the Shrimp

• Season shrimp lightly with salt, pepper, and Cajun seasoning.
• Sauté in a separate pan for 2–3 minutes per side until pink and lightly browned.
• Fold the shrimp gently into the cabbage mixture.

7. Combine & Simmer

• Let everything simmer together for 5 minutes to blend the flavors.

8. Serve the Bowl

• Place a mound of hot white rice in the center of a bowl.
• Spoon the smothered cabbage, sausage, shrimp, and broth around the rice.

Ingredients

For the Pasta

• 200 g (7 oz) pasta of choice (fettuccine or penne)
• 2 cups broccoli florets

For the Chicken

• 2 chicken breasts, sliced into strips
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt & black pepper, to taste

For the Alfredo Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup pasta water (optional, for thinning)
• Salt & pepper, to taste

For Serving

• Extra Parmesan
• Fresh parsley (optional)

Instructions

1. Cook the Pasta & Broccoli

• Cook pasta according to package instructions.
• In the last 2 minutes, add broccoli florets to the boiling pasta water.
• Drain and set aside.

2. Cook the Chicken

• Heat olive oil in a skillet over medium heat.
• Season chicken strips with garlic powder, salt, and pepper.
• Cook for 5–6 minutes, until golden and cooked through.
• Remove from skillet and set aside.

3. Make the Alfredo Sauce

• In the same skillet, melt butter.
• Add minced garlic and sauté for 30 seconds until fragrant.
• Pour in heavy cream and simmer for 2–3 minutes.
• Stir in Parmesan until melted and smooth.
• Add a splash of pasta water if the sauce is too thick.
• Season with salt and pepper.

4. Combine Everything

• Add cooked pasta, broccoli, and chicken into the sauce.
• Toss until fully coated and creamy.

5. Serve

• Plate and top with extra Parmesan and parsley.
• Serve warm and enjoy!

Ingredients

For the Jerk Steak & Shrimp

• 1 lb flank steak
• 1/2 lb large shrimp, peeled & deveined
• 3 tbsp jerk seasoning
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt & pepper, to taste

For the Tropical Yellow Rice

• 2 cups cooked yellow rice
• 1/2 cup pineapple chunks
• 1/4 cup diced red bell pepper
• 1/4 cup diced mango
• 2 tbsp chopped cilantro
• 1 tsp turmeric (if making yellow rice from scratch)
• 1 tbsp butter

Instructions

1. Marinate the Steak & Shrimp

• In a bowl, combine jerk seasoning, lime juice, olive oil, salt, and pepper.
• Add steak and shrimp, coating fully.
• Marinate for 20 minutes.

2. Cook the Steak

• Heat a grill pan or skillet over medium-high heat.
• Sear steak for 4–5 minutes per side, or until preferred doneness.
• Remove from heat and let rest 5 minutes before slicing.

3. Cook the Shrimp

• In the same pan, cook shrimp for 2–3 minutes per side, until pink and cooked through.

4. Prepare the Tropical Rice

• Toss warm yellow rice with butter, turmeric (if using), pineapple, red bell pepper, mango, and cilantro.
• Mix until the rice is vibrant and evenly combined.

5. Assemble the Dish

• Plate the tropical yellow rice.
• Top with sliced jerk steak and grilled shrimp.
• Garnish with cilantro and lime wedges.

Ingredients

For the Chicken

• 2 large chicken breasts, sliced into cutlets
• 1 cup grated Parmesan cheese
• ½ cup breadcrumbs (optional, for crunch)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• 2 tbsp olive oil or butter, for frying

For the Creamy Garlic Sauce

• 2 tbsp butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¼ cup grated Parmesan
• ½ tsp dried thyme or Italian seasoning
• Salt & pepper, to taste
• Optional: pinch of chili flakes

For Serving

• Fresh parsley
• Mashed potatoes, pasta, or roasted vegetables

Instructions

1. Prep the Chicken

• In a shallow bowl, combine Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
• Coat each chicken cutlet fully in the mixture.

2. Cook the Chicken

• Heat olive oil or butter in a large skillet over medium heat.
• Add chicken and cook for 4–5 minutes per side, until crispy, golden, and fully cooked.
• Remove from the skillet and set aside.

3. Make the Creamy Garlic Sauce

• In the same skillet, melt the butter.
• Add minced garlic and sauté for 30 seconds until fragrant.
• Pour in heavy cream and chicken broth, whisking to combine.
• Stir in Parmesan, thyme, salt, and pepper.
• Simmer until the sauce thickens into a silky, creamy consistency.

4. Combine

• Return chicken to the skillet.
• Spoon sauce over the chicken and simmer for 1 minute to infuse flavor.

5. Serve

• Garnish with fresh parsley.
• Serve over pasta, rice, or mashed potatoes.

Ingredients

Salmon

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 1 tsp garlic powder
• 1/2 tsp paprika

Lemon Orzo

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 2 1/2 cups chicken or vegetable broth
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cups baby spinach
• 1/4 cup grated Parmesan (optional)

Garnish

• Fresh parsley
• Lemon slices

Instructions

1. Season salmon with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a skillet over medium-high heat.
   Sear salmon for 4–5 minutes per side until golden and cooked through. Set aside.
3. In the same skillet, melt butter and sauté the minced garlic for 1 minute.
4. Add orzo and stir to coat.
   Pour in broth, lemon juice, and lemon zest.
   Bring to a boil, reduce heat, cover, and simmer for 10 minutes, stirring occasionally, until creamy.
5. Add the spinach and stir until wilted. Mix in Parmesan if using.
   Season with salt and pepper to taste.
6. Return salmon to the skillet, nestling it into the lemon orzo.
   Garnish with parsley and lemon slices.

Serve warm and enjoy!

Ingredients

1 cup softened butter, at room temperature

1/2 cup powdered sugar

1 1/2 cups flour

1 teaspoon cornstarch

A pinch of salt

Vanilla extract

Optional: Melted chocolate, candied cherries, colored sprinkles

Instructions

Beat the butter well for 3–4 minutes until creamy and fluffy.

Add the powdered sugar and beat again until very light and fluffy.

Add the flour, cornstarch, salt, and vanilla extract and mix gently until a very soft dough forms.

Put the dough in a piping bag fitted with a star tip and pipe circles or rosettes onto a baking sheet lined with parchment paper.

Bake at 300°F/150°C for 12–15 minutes, or until lightly golden.

Let them cool completely, then decorate as desired.

Tip:

The longer you whisk, the fluffier the cookies will be and the more they will melt in your mouth.

Ingredients
12 oz spaghetti
1 lb chicken breast or thighs, cut into bite-sized cubes
Salt & black pepper, to taste
1 tsp paprika
1 tsp Italian seasoning
1 tbsp olive oil
3 tbsp butter
5 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 cup sliced zucchini (optional)
1/2 cup grated Parmesan
1 cup shredded mozzarella
1/4 cup pasta water (if needed)
Fresh parsley, for garnish
Instructions

1. Roast the Veggies (optional but recommended)
   Preheat oven to 425°F (220°C).
   Place tomatoes, broccoli, zucchini on a baking tray.
   Drizzle with olive oil, salt, pepper, and Italian seasoning.
   Roast 15–20 minutes until softened and slightly charred.
2. Cook the Spaghetti
   Bring salted water to a boil.
   Add spaghetti and cook according to package directions.
   Reserve 1/4 cup pasta water, then drain.
3. Cook the Chicken
   In a large skillet, heat olive oil + 1 tbsp butter.
   Add chicken, season with salt, pepper, paprika.
   Sauté until golden and fully cooked, about 6–8 minutes.
   Remove chicken and set aside.
4. Make the Garlic Butter Sauce
   In the same skillet, melt remaining 2 tbsp butter.
   Add minced garlic and cook until fragrant, 30–45 seconds.
   Add roasted veggies + cooked chicken back to the skillet.
   Toss everything together.
5. Combine
   Add cooked spaghetti into the pan.
   Sprinkle mozzarella + Parmesan.
   Add a splash of pasta water if needed to loosen the sauce.
   Toss until cheesy and well combined.
6. Serve
   Plate and garnish with fresh parsley.
   Enjoy warm and cheesy

Ingredients:

For the Cabbage Rolls (for stuffed cabbage):

1 medium cabbage head

1 lb (450 g) ground beef or beef/lamb mix

1 small onion, finely chopped

2 garlic cloves, minced

½ cup uncooked rice

2 tbsp tomato paste

1 tbsp chopped parsley

1 tsp paprika

½ tsp cumin

Salt & pepper to taste

Vegetable Bed (vegetable layer):

1 large onion, sliced

2 carrots, sliced

1 bell pepper, sliced

2 tomatoes, sliced

3–4 garlic cloves

2 bay leaves

Cooking Sauce:

3 cups broth (vegetable or chicken)

2 tbsp tomato paste

1 tbsp lemon Juice

Salt & Pepper

Optional: A pinch of sugar to balance acidity

Recipe:

Preparing the Cabbage:
Boil water in a large pot and gradually remove the cabbage leaves until they soften.

Cut off the thick vein from each leaf to obtain a soft, pliable leaf for rolling.

Preparing the Filling:
Mix the ground meat, onion, garlic, rice, tomato paste, parsley, paprika, cumin, salt, and pepper.

Rolling the Leaves: Place a spoonful of the filling at one end of a leaf and roll it up tightly, folding in the sides.

Preparing the Vegetable Layer:
In a wide pot, place the onion, carrots, peppers, tomatoes, garlic, and bay leaves as the bottom layer.

Arranging the Stuffed Cabbage: Arrange the cabbage rolls tightly on top of the vegetable layer, then place a small plate on top to prevent them from unraveling during cooking.

Adding the Broth: Mix the broth with the tomato paste, lemon juice, and spices, and pour it over the cabbage rolls until it is two-thirds covered.

Cooking: Cover the pot and bring to a boil, then reduce the heat and simmer for 60–75 minutes, or until the rice and meat are tender and the leaves are soft.

Serving: Gently invert the pot or serve as is on a bed of vegetables, garnished with a squeeze of lemon and some parsley.