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Crispy honey mustard chicken tenders are inspired by a salmon dish we make A LOT. Salmon brushed in homemade honey dijon mustard and breaded with panko crumbs—it’s crispy, light and delicious (check it out…I wish I thought of it first)

Poblano peppers, red onions and medium-rare flank steak rubbed with a spicy blend of Mexican spices. Add the peppers and onions to the skillet with another tablespoon of oil, reduce heat to medium and cook until tender and golden, about 5-7 minutes. Return the steak to the skillet and sear longer on the stove top if desired (for medium and higher).Serve directly in the skillet with warm tortillas, sliced avocado, cheese, and lime wedges. : 145° F to 150° F

It tasted like bits of buffalo chicken covered in buffalo sauce. Sweet and spicy sesame cauliflower is essentially the same recipe as my sweet and spicy chicken. It’s the perfect blend of flavors and soaks right into the cauliflower, making a REALLY flavorful veggie that will make you reminisce of your favorite takeout Chinese food. It’s a nice change of pace from our ever rotating three B’s of veggies—broccolini, broccoli, and brussel sprouts.

Cilantro lime salmon in foil may be the easiest salmon dinner you’ve ever cooked. Cilantro and lime is a common combo I cook with all the time in fish tacos etc., but I never thought to try it on the more pronounced salmon flavor. The fresh lime juice, garlic, honey, cilantro, and cumin all come together to deliver a really zesty dish with just a pinch of sweetness from the honey. The foil seals the flavors and juices in and keeps whatever sauce or rub you’re using in close contact with the salmon while it cooks (minimal runoff).