• 2 lbs ground beef 85% or 90% lean
• 1 med onion finely chopped
• 2 large eggs
• 3 garlic cloves minced
• 3 Tbsp ketchup
• 3 Tbsp fresh parsley finely chopped
• 3/4 cup Panko breadcrumbs
• 1/3 cup milk
• 1 ½ tsp salt or to taste
• 1 ½ tsp Italian seasoning
• ¼ tsp ground black pepper
• ½ tsp ground paprika

• 3/4 cup ketchup
• 1 ½ tsp white vinegar
• 2 ½ Tbsp brown sugar
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground black pepper
• ¼ tsp salt

1. Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
2. In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
3. Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
4. In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.  

Produce

• 6 ears Corn

Refrigerated

• 1 Egg

Baking & Spices

• 1 1/2 cups Flour
• 1/2 tsp Pepper
• 1 tsp Seasoning salt

Oils & Vinegars

• 1 Oil

Dairy

• 1 cup Milk

• Combine milk and egg in shallow dish and mix well.
• Combine flour, seasoned salt and pepper in shallow dish and mix well.
• Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
• In a large skillet, heat oil to 350 degrees.
• Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
• Drain on paper towels.

Seafood

• 8 oz Scallops
• 8 oz Shrimps

Produce

• 6 oz Cherry tomatoes
• 3 Garlic cloves, large
• 1 finely chopped tbsp Parsley

Pasta & Grains

• 6 oz Linguine

Baking & Spices

• 1 Black pepper
• 1 Salt

Oils & Vinegars

• 1 Olive oil

Dairy

• 1 1/2 tbsp Butter, unsalted

Beer, Wine & Liquor

• 1/2 cup White wine

• Gather all ingredients and set the oven broiler to high.

• In a large pot with boiling water, season the water generously with salt. Add pasta and cook until near al dente (just a touch under) according to package instructions. Reserve some pasta cooking water.
• Spread cherry tomatoes on a baking sheet lined with foil. Broil for 3-4 minutes until burst, remove from oven and set aside.
• Pat scallops and shrimps dry with paper towel, sprinkle both sides with salt and pepper. In a pan over medium high heat, add oil and when it’s sizzling hot, add scallops. Leave them untouched and sear for 2-4 minutes until the bottom is brown (amount of time depends on size). Flip and sear the other side for 1-2 minutes until brown. Transfer to a plate. 
• Add some more oil to the pan if needed. Add shrimps and sear for 1-1 1/2 minutes until the outside is no longer pink and shrimps are almost cooked through. Transfer to the same plate with scallops. 
•  Reduce heat to medium, add some more oil to the pan and then add garlic. Sauté for a few seconds until fragrant and then add white wine. Deglaze the pan and let it cook for about 20 seconds. Add cherry tomatoes, pasta, butter, shrimps and scallops along with any juice on the plate. Mix thoroughly until butter is melted and flavors are combined. If the pasta is too dry, adjust with some reserved pasta water. Season with salt and pepper to taste. 
•  Transfer to serving plates. Sprinkle parsley on top and serve immediately. 

• 2 tablespoons olive oil
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 onion diced
• 1 cup celery chopped
• 3 cloves garlic minced
• 13.5 ounces Andouille sausage cut into rounds
• 1/3 cup flour
• 1/3 cup butter
• 3 cups chicken broth
• 1 pound chicken cubed
• 2 teaspoons Creole seasoning (or to taste, we used Tony Chachere's)
• 10 ounces diced tomatoes with green chiles (aka Rotel tomatoes)
• 14 ounces fire roasted diced tomatoes
• 2 bay leaves
• 1/2 teaspoon Kosher salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup okra sliced
• 1 pound shrimp peeled, deveined
• 4 cups cooked rice

• Set Instant Pot to "Saute" function and add olive oil. 
• Add peppers, onion, celery, garlic, and sausage. 
• Saute for 3-5 minutes or until vegetables become soft.
• Remove all vegetables and sausage. Set aside. 
• Immediately add butter to instant pot and stir, scraping up any cooked bits from the bottom of the pot. When butter is melted, add flour. 
• Cook 5 minutes, stirring constantly until dark brown, forming a roux. Turn cooker off. 
• Add chicken broth, cooked vegetables and sausage, chicken, Creole seasoning, diced tomatoes with chiles, fire roasted tomatoes, bay leaves, salt and pepper. 
• Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. 
• Press "Manual" and select “High Pressure." Set time to 20 minutes. When time is up, turn cooker off. 
• Quick release by turning valve to "venting". 
• When pressure is fully released, remove lid and stir in okra. Press "Saute", and cook uncovered for 5 minutes. Add shrimp and cook an additional 5 minutes or until shrimp is cooked through. 
• Remove and discard bay leaves. Serve with rice. 

• 2 Lobster tails
• 1 1/2 tbsp butter, divided
• celtic sea salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp white pepper   

1. Preheat broiler to high.
2. Set lobster tails on a baking sheet or in an oven safe dish.
3. With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein and remove any grit if needed.
4. Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
5. To make it look even better, slide a lemon wedge or two under the lobster meat in between the meat and the tail.
6. Mix spices in a small bowl.
7. Sprinkle with spices.
8. Add small pats of butter along the lobster tail.
9. Place in oven on an upper middle rack.
10. Let cook until meat is opaque and white, about 8-10 minutes.
11. Remove and serve immediately with drawn butter.

Produce

• 2 Green tomatoes

Refrigerated

• 2 Eggs, large

• Baking & Spices
• 1/2 cup All-purpose flour
• 1 cup Cornmeal, yellow
• 1 Salt and pepper

Oils & Vinegars

• 1 N=mister filled with olive oil or vegetable oil

Bread & Baked Goods

• 1 cup Panko crumbs

Dairy

• 1/2 cup Buttermilk

• Cut tomatoes into 1/4-inch slices. Pat dry with paper towels and season well with salt and pepper.
• Place flour in a shallow dish or pie plate, or for easy clean-up use a paper plate.
• Whisk together eggs and buttermilk in a shallow dish or bowl.
• Combine Panko crumbs and cornmeal in a shallow dish or pie plate, or for easy clean-up use a paper plate.
• Preheat air fryer to 400 degrees.
• Coat the tomato slices in the flour, dip in egg mixture, and then press panko crumb mixture into both sides. Sprinkle a little more salt on them.
• Mist air fryer basket with oil and place 4 tomato slices in basket. Mist the tops with oil. Air-fry for 5 minutes.
• Flip tomatoes over, mist with oil and air-fry 3 more minutes.
• Serve with Comeback sauce if desired.

• 1 1/2 to 2 lb salmon filet
• Salt and Black Pepper
• 1/2 large lemon sliced into rings for garnish
• Tone's Everything Bagel 

• For the Flavored Butter:

• 6 Tbsp 85 grams* unsalted butter, softened (**see quick softening tip)
• 2 Tbsp fresh lemon juice from 1/2 large lemon
• 2 garlic cloves pressed
• 2 Tbsp fresh parsley finely chopped, plus more to garnish
• 1 tsp salt
• 1/4 tsp black pepper 

1. Preheat oven to 450˚F with oven rack in top third of oven. Line a large rimmed baking sheet with parchment paper and trim paper so edges to fit the pan, otherwise it can char in the oven, especially when broiling.

1. In a small bowl, mash together all flavored butter ingredients, mashing and stirring until lemon juice is incorporated into butter then set aside. It takes a couple minutes but it will come together.
2. Place salmon filet skin-side-down in the center of your baking pan. 
3. Spoon and spread 3/4 of butter mixture over salmon. Sprinkle the Tone's Everything bagel on the salmon then  scatter with slices of lemon and bake at 450˚F for 10-12 mins (smaller 1 1/2 lb thinner fillet will take 10 min and a larger 2 lb fillet will take 12 min), then turn the oven to Broil on High and broil 2-3 minutes to give the salmon a golden glow. Bake until salmon is flaky and cooked through.
4. ENJOY :)