VS Angel’s Dinner Recipies

VS Angel’s Dinner Recipies

Preparation

• Cook the quinoa according to package instructions and let it cool slightly. Season the chicken breast with salt, pepper, and your favourite poultry seasoning, then grill over medium high heat until cooked through. Let it rest for a few minutes before slicing into neat, even strips.

• Grab a wide, shallow ceramic bowl to build your meal. Lay down a generous bed of fresh arugula across the entire base.

• Arrange the remaining components in distinct, beautiful sections on top of the greens, working in a circle: standard cherry tomatoes clustered together, the perfectly fanned avocado slices, the grilled chicken strips overlapping slightly, the crisp cucumber rounds, and a neat mound of fluffy quinoa right in the center.

• Drizzle the entire bowl evenly with the olive oil and fresh lemon juice. Finish by scattering the everything bagel seasoning over the avocado, tomatoes, and quinoa for that extra crunch and aesthetic flair. And serve !

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Preparation

• Preheat your oven to 200°C (400°F). Toss the diced sweet potatoes in a bowl with half of the olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes, turning halfway through, until they are beautifully caramelized and tender.

• While the sweet potatoes roast, mix the greek yogurt, chopped dill, minced garlic, and a squeeze of lemon juice in a small bowl to create the herbed cream sauce. Season to taste with a pinch of salt.

• Heat the remaining olive oil in a skillet over medium high heat. Season the salmon fillet with salt and pepper, then sear it skin side down for 4 to 5 minutes until the skin is perfectly crisp. Flip and cook for another 2 to 3 minutes until just cooked through.

• To assemble the plate, pool the herbed cream sauce beautifully across the center and right side of the dish. Place the seared salmon fillet right on top of the sauce. Pile the roasted sweet potato cubes generously on the left side, and nestle the fanned avocado slices at the top. Garnish the avocado with everything bagel seasoning and scatter fresh parsley over the whole plate before serving.

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Preparation

• Heat the sesame oil in a large skillet or wok over medium high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the ground turkey to the skillet, breaking it up with a wooden spoon, and cook until it is completely browned and no longer pink.

• Stir in the finely diced carrots, chopped water chestnuts, and cooked brown rice. Let everything cook together for 3 to 4 minutes until the carrots begin to soften.

• In a small bowl, whisk together the soy sauce, hoisin sauce, and sriracha. Pour the sauce blend directly over the turkey mixture, tossing well to coat every grain of rice and piece of turkey evenly. Cook for another 2 minutes until everything is hot, glossy, and well incorporated. Stir in the sliced green onions at the very end.

• To serve, arrange the crisp, cup shaped lettuce leaves in a circular pattern across a large round platter. Spoon a generous mound of the warm, savory turkey and rice mixture right into the center of each lettuce leaf. Serve immediately while the filling is hot and the lettuce is cold and crunchy.

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Preparation

• Preheat your oven to 200°C (400°F). Poke the sweet potato with a fork and bake directly on the oven rack for 45 to 50 minutes until soft. In the final 15 minutes of baking, toss the broccoli florets with the olive oil, minced garlic, salt, and pepper, then roast on a baking sheet until the edges are crispy and charred. Toss the hot broccoli with the lemon juice as soon as it leaves the oven.

• Bring your steak to room temperature, pat it completely dry, and season heavily with coarse sea salt and cracked black pepper.

• Heat a skillet over high heat until smoking hot. Sear the steak for 2 minutes without moving it to build a crust. Flip the steak, then immediately drop 15g of the butter, the crushed garlic clove, and the rosemary sprig into the pan. Tilt the pan slightly and use a spoon to continuously pour the foaming, herb infused butter over the top of the steak for another 1 to 2 minutes. Remove the steak and let it rest for 5 minutes before slicing.

• Slice the hot sweet potato open, fluff the center, and drop the remaining 10g of butter inside. Fan the basted steak slices on the left side of the bowl, place the sweet potato at the top, and pile the broccoli on the right.

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Preparation

• In a medium bowl, toss the diced chicken breast with the olive oil, dried oregano, garlic powder, lemon juice, salt, and pepper. Let it marinate for 5 to 10 minutes. Heat a skillet over medium high heat and sear the chicken pieces until deeply golden brown, slightly charred on the edges, and cooked through (about 5–6 minutes).

Cook the rice according to the package instructions and let it form a fluffy base at the bottom of a wide ceramic bowl.

Arrange the ingredients in distinct, beautiful zones on top of the warm bed of rice: layer the charred souvlaki chicken pieces in a neat line down the left side, pile the vibrant diced tomatoes on the right side mixed with the rich kalamata olives, and cascade the crisp diced cucumbers straight down the center.

Spoon a generous dollop of creamy tzatziki sauce right onto the middle section of the bowl. Finish by scattering the fresh chopped parsley across the entire dish to tie the fresh, bright mediterranean bowl together.

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Preparation

• Bring a large pot of salted water to a rolling boil. Drop the fusilli and cook according to the package instructions until it is perfectly al dente. Right before draining, scoop out about 2 tablespoons of the starchy pasta water and set it aside this is the secret to making the sauce coat the noodles beautifully.

• While the pasta cooks, heat the olive oil in a skillet over medium high heat. Season the chicken pieces with salt and pepper, then sauté them until golden brown and cooked through (about 5 to 6 minutes). Add the halved cherry tomatoes to the skillet during the last minute of cooking just to let them warm through and slightly soften without losing their shape.

• Turn off the heat. Toss the drained fusilli directly into the skillet with the chicken and tomatoes.

• Add the basil pesto and the reserved splash of pasta water. Toss everything together gently until the pasta is completely glossy and coated in a vibrant green layer. Transfer the pasta to a deep matte bowl, then scatter the grated Parmesan cheese, a pinch of red chili flakes, and a few torn fresh basil leaves across the top to complete that fresh, artisanal look. Serve warm.

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