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Continental Recipes

Classic European-style dinners and salads you can make on a weeknight. Tap any recipe to see its full ingredients and steps.

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Herb Butter Seared Steak & Asparagus

Pan-seared steak finished with garlic herb butter, served with roasted asparagus.

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Ingredients

• 1 sirloin or ribeye steak, about 1 inch thick (1 lb)
• 1 tsp salt
• ½ tsp black pepper
• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• 1 bunch asparagus, woody ends trimmed

Steps

1. Season the steak with salt and pepper and let it sit at room temperature 20 minutes. Toss the asparagus with oil and salt.
2. Sear the steak in a hot skillet 3–4 minutes per side, adding butter, garlic and herbs for the last minute. Rest 5 minutes.
3. Roast or sauté the asparagus 5–6 minutes until tender-crisp. Serve the sliced steak with the asparagus and herb butter.

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Lemon Caper Chicken Piccata

Thin chicken cutlets in a bright lemon and caper pan sauce.

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Ingredients

• 1 lb chicken breast, pounded thin
• ¼ cup flour
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbsp olive oil
• 2 Tbsp butter, divided
• ½ cup chicken broth
• 2 Tbsp lemon juice
• 2 Tbsp capers, drained
• 2 Tbsp chopped parsley

Steps

1. Dredge the chicken in flour mixed with salt and pepper. Sear in oil and 1 Tbsp butter 3–4 minutes per side until cooked to 165°F (74°C). Remove.
2. Add the broth, lemon juice and capers to the pan and simmer 2 minutes, scraping up the browned bits.
3. Stir in the remaining butter, return the chicken, and spoon the sauce over it. Garnish with parsley.

Creamy Garlic Mushroom Stroganoff

Mushrooms in a creamy garlic sauce tossed with egg noodles.

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Ingredients

• 8 oz egg noodles
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 Tbsp flour
• 1 cup vegetable broth
• ½ cup sour cream
• 1 tsp Dijon mustard
• 2 Tbsp chopped parsley

Steps

1. Cook the noodles until tender and drain. Brown the mushrooms in butter and oil for 6–8 minutes, then add the onion for 3 minutes and the garlic for 30 seconds.
2. Sprinkle in the flour, stir 1 minute, then add the broth and simmer 3 minutes until thick.
3. Stir in the sour cream and mustard off the heat. Toss with the noodles and parsley.

French Niçoise Tuna & Egg Salad

Greens, tuna, eggs, potatoes, green beans and olives with a mustard vinaigrette.

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Ingredients

• 2 large eggs
• 6 cups mixed greens
• 1 can (5 oz) tuna, drained
• 1 cup cherry tomatoes, halved
• ½ cup green beans, blanched
• ½ cup Niçoise or Kalamata olives
• 1 small potato, boiled and sliced
• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 tsp Dijon mustard

Steps

1. Boil the eggs 9 minutes, cool in ice water, peel and halve. Boil the potato until tender.
2. Whisk the oil, vinegar, mustard and salt for the dressing.
3. Arrange the greens, tuna, eggs, potato, green beans, tomatoes and olives on plates. Drizzle with dressing.

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Roasted Cauliflower Steak & Chimichurri

Thick cauliflower slices roasted until tender, topped with fresh herb chimichurri.

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Ingredients

• 1 large cauliflower head
• 3 Tbsp olive oil, divided
• 1 tsp salt
• 1 tsp smoked paprika
• ½ cup packed parsley
• ¼ cup packed cilantro
• 2 cloves garlic
• 2 Tbsp red wine vinegar
• ½ tsp red pepper flakes

Steps

1. Heat the oven to 425°F (220°C). Cut the cauliflower into thick slices, brush with 2 Tbsp oil, and season with salt and paprika. Roast 25–30 minutes, flipping halfway.
2. Blend the parsley, cilantro, garlic, vinegar, pepper flakes and remaining oil into a chimichurri sauce.
3. Serve the cauliflower steaks with the chimichurri spooned over the top.

Honey Mustard Glazed Salmon Prep

Salmon brushed with a honey and Dijon glaze, packed with rice and broccoli.

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Ingredients

• 4 fillets (5 oz each) salmon
• 3 Tbsp Dijon mustard
• 2 Tbsp honey
• 1 Tbsp olive oil
• ½ tsp salt
• 2 cups cooked rice
• 2 cups steamed broccoli

Steps

1. Heat the oven to 400°F (200°C). Whisk the mustard, honey, oil and salt.
2. Place the salmon on a lined baking sheet, brush with the glaze, and bake 12–14 minutes until it flakes easily.
3. Divide the salmon, rice and broccoli into containers for the week.

Classic Cobb Chicken Avocado Salad

Chicken, bacon, egg, avocado and blue cheese over romaine with red wine vinaigrette.

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Ingredients

• 1 lb cooked chicken breast, diced
• 6 cups chopped romaine
• 2 hard-boiled eggs, chopped
• 4 slices bacon, cooked and crumbled
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup crumbled blue cheese
• 3 Tbsp red wine vinaigrette

Steps

1. Arrange the romaine on a platter or in bowls.
2. Place the chicken, eggs, bacon, avocado, tomatoes and blue cheese in rows over the lettuce.
3. Drizzle with vinaigrette and serve.

Berry Compote French Toast Roll-Ups

Bread rolled around cream cheese and berry compote, then pan-fried.

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Ingredients

• 6 slices bread, crusts removed
• 2 oz cream cheese, softened
• 1 cup mixed berries
• 1 Tbsp sugar
• 2 eggs
• ¼ cup milk
• ½ tsp cinnamon
• 1 Tbsp butter

Steps

1. Simmer the berries and sugar for 5 minutes until they form a compote.
2. Flatten each bread slice with a rolling pin, spread with cream cheese, and add a spoonful of compote. Roll up and secure with a toothpick.
3. Whisk the eggs, milk and cinnamon. Dip each roll-up and cook in butter over medium heat, turning until golden. Serve with the remaining compote.