Serves 6-8
 
2 pounds Yukon Gold potatoes, cut into 2-inch cubes (leave the peels on)
2 pounds ground beef, pork, lamb, or combination
1 tablespoon fresh thyme or 2 teaspoons dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground pepper
1 teaspoon coarse salt
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 cups peas, frozen and thawed
1/3 cup butter
1 cup cheddar cheese, grated
¼ cup fresh parsley, chopped
salt and pepper

1. In a 4-quart sauce pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender when pierced with a fork, about 15 minutes. 
2. While the potatoes are cooking, heat a large sauté pan over medium heat with 1 tablespoon olive oil. Add the ground beef, thyme, rosemary, salt, and pepper. Brown the ground beef breaking it up a bit as you are cooking it. I like to use a 10-inch cast iron pan and then use it to bake the pie in after. You can  use any oven-proof pan.
3. Remove the cooked ground beef to a bowl and set aside. Return the pan to the stove and add 2 tablespoons of olive oil to the pan. Add the vegetables and cook until softened, about 5-7 minutes.
4. Add the cooked and seasoned ground beef back into the pan and stir in the tomato paste and stock. Reduce the heat to a simmer and cook uncovered for 15-20 minutes. 
5. When the potatoes cooked, drain well and put the potatoes back into the pot with the butter and mash. Stir in the thawed peas, 2/3 cup of the cheese, and the parsley. Season with salt and pepper to taste. 
6. Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato and pea mixture and sprinkle the remaining 1/3 cup of cheese over the top.
7. Bake for another 30 minutes or until heated through and the potatoes are lightly browned.

Variations:

• Curried Cottage Pie, instead of adding herbs, add 1 tablespoon curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the ground beef while it is cooking.
• Substitute the potatoes with mashed rutabaga, celery root (celeriac), or cauliflower. These are lower carb alternatives for potatoes.

This recipe is from Ana Sortun, chef and author of Spice Flavors of the Eastern Mediterranean. 
I highly recommend each of Ana's Cambridge, MA based restaurants.
Sofra Bakery & Cafe
Oleana
Sarma

Serves 4

​1 pound ground beef or ground lamb (85% lean)
2 teaspoons Kebob Spice Mix - recipe below
1 teaspoon Aleppo chilies
1 roasted red bell pepper, finely chopped or 2 teaspoons Turkish red pepper paste
1 egg white
1 cup toasted and coarsely ground pistachios
2 teaspoons salt
8 skewers
​
For Serving
Four 10-inch pitas, cut in half
1 cup red onions thinly sliced and sprinkled with 1-2 teaspoons Sumac
1 cup Greek-style yogurt or whole-milk plain yogurt
1 cup roughly chopped tomato
1 cup roughly chopped romaine leaves
1 cup slightly sweet pickles
8 roughly chopped mint leaves

1. Prepare a charcoal or gas grill or use a stovetop grill pan.
2. Knead the ground meat with the kebob spice, chilies, and red pepper in a standing mixer with a paddle attachment on medium speed for 5 minutes, until the meat becomes creamy and a little sticky. If you don't have a standing mixer, use a food processor fitted with a metal blade, and carefully push the pulse button on and off until the meat becomes smooth. You can also do this by hand but it will take much longer.
3. Add the egg white and pistachios and continue to knead the meat with the mixer until the mixture comes together again and reassembles a wet dough. Pinch a bit of the meat off and cook it to taste for seasoning.
4. Shape the meat into eight 2-ounce patties or short sausage shapes and press each patty into a skewer. Squeeze and shape the kofte into long, thin meatballs around the skewers. Set aside. 
5. Grill the kofte for 3-4 minutes on each side, until golden brown and cooked through.
6. Rest the kofte on pita halves. Pass them around the table with bowls of slice red onions sprinkled with sumac, yogurt, tomatoes, romaine, pickles, and mint leaves.

Kebob Spice Mix
Makes 1/2 cup

2 tablespoons ground cumin
2 tablespoons dried, sieved oregano
2 tablespoons dried, sieved mint
1 tablespoon Aleppo chilies
1 tablespoon black pepper

Combine all the spices and herbs and store in an airtight container. 

1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary

1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately.

A quick video on the butter basting to finish the steak. 

Makes 18 
 
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 

1. Preheat oven to 450 degrees.
2. Combine salt, black pepper, sesame oil, vinegar, scallion, cilantro, ginger, soy sauce and garlic in the bowl of a food processer. Process until blended. 
3. Combine the ground beef with the seasoning. Add the egg and breadcrumbs and mix well. 
4. Form the meat mixture into 1 1/2-inch balls and arrange on baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook 15 minutes.

Variation
Southwest meatballs
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Southwest seasoning-see below
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs

Prepare and cook as above.

Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.

Serves 2-4​
 
Cocoa Rub Mix
Makes about ½ cup
 
¼teaspoon dried red pepper flakes
2 teaspoons black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
1 tablespoon smoked paprika or chili powder (I buy smoked paprika at HomeGoods, TJMax, or Marshall's)
2 teaspoons granulated garlic
2 tablespoons cocoa powder
-Place all the ingredients above in a bowl and mix well. 
 

1-1 ½ pounds steak tips, uncut
2 tablespoons olive oil
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon pepper
 

1. Preheat the oven to 425 degrees. 
2. Generously coat the sirloin pieces with ¼ -1/3 cup of the cocoa rub. Set aside.
3. Place the broccoli, red pepper, olive oil, salt, and pepper onto a rimmed baking pan and toss to coat with the oil evenly. Spread out the vegetables in one layer -do not over crowd.  Place the sirloin pieces at the outside edges of the pan. If you are serving a larger crowd and need another sheet pan, place both in the oven on separate racks with plenty of space between the racks. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger. 
4. Remove the pan from the oven. Place the sirloin onto a cutting board, cover with foil to rest for 5 minutes. Place the vegetables onto a serving platter and cover with foil to keep warm. Slice the sirloin and serve with the vegetables. 

 
Variations:

• Pork chops-1-inch thick boneless chops or ½ inch thick bone-in chops
• Boneless chicken breast or boneless chicken thighs
• Marinated Beef (without cocoa rub) with broccoli and peppers. Instead of rubbing with cocoa rub, marinate the sirloin tips for 30 minutes with 1/3 cup of Liz's vinaigrette. Follow the above recipe steps 3 and 4. Serve hot. Or, serve cold and tossed with cold pasta all dressed with Liz's vinaigrette to taste. 

Serves 2-4​
2 tablespoons olive oil
1-1 ½ pounds steak tips
4 cups broccoli florets
1 red pepper, cut into 1-inch cubes
1 teaspoon salt
½  teaspoon pepper
2/3 cups Chinese rice wine or dry sherry
1/3 cup soy sauce
1/3 cup chicken or vegetable broth
3 tablespoons sugar
½ tsp white or black pepper
1 ½ tablespoon chili garlic sauce or 2 teaspoons crushed red pepper
2 tablespoons cooking oil-peanut oil, avocado oil
1 ½ tablespoons minced garlic
1 ½ tablespoons minced ginger
2 tablespoons cornstarch
¼ cup water
3 scallions, cut into 1-inch pieces for garnish
Sesame seeds, for garnish

1. Preheat the oven to 425 degrees. 
2. Combine the steak tips, broccoli, red pepper, olive oil, salt, and pepper in a large bowls and toss to coat with the oil evenly. Place the steak and vegetables on a large sheet pan in one layer -do not over crowd.  If you need another sheet pan, place them in the oven on separate racks with plenty of space between. Place the pan into the oven and cook for 15 minutes or until the sirloin is firm, but still has a little “give” when pressed with your finger. If you would like to add more browning, place the pan under the broiler (set on high) and cook (with the door open) until browned, 3-5 minutes more.
3. While the steak and vegetables are cooking, prepare the sauce. Combine the rice wine, soy sauce, broth, sugar, pepper, and garlic sauce in a bowl. Set aside. Combine the cornstarch and ¼ cup water in a small bowl and stir. Set aside.
4. Heat a small saucepan with the cooking oil over medium-low heat. Add the garlic and ginger and cook stirring for about 20 seconds. 
5. Add the soy sauce mixture and bring to a boil, reduce to a simmer and cook for 2-3 minutes.  
6. Stir up the cornstarch mixture and add to the hot sauce while stirring and cook until thickened. 
7. Place the beef, broccoli, and red peppers onto a large platter. Toss gently with 1 cup of the prepared sauce. Serve hot. Store extra sauce in refrigerator for up to 3 weeks or freeze.
8. Garnish with scallions and sesame seeds. 

​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 
   
   
2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 

You must own "Six Seasons" by Joshua McFadden. This book will open your palate to the wonderful combination of "sweet savory" and to imaginative ways to prepare vegetables in any season. 

Serves 2
​3/4 pound steak tips
kosher salt and freshly ground black pepper
1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into 1/8-inch coins and tops cut into florets
1/3 cup Caper Raisin Vinaigrette (recipe below)
1 cup dried breadcrumbs
 

1. Season the steak well with salt and pepper. Let it sit for at least 10 minutes and up to 1 hour.
2. Heat a heavy medium pan over high heat. Blot off any excess moisture from the surface of the steak, add it to the skillet, reduce the heat to medium, and cook until the first side is nicely browned and the steak looks about one-third done.
3. Flip the steak and cook until rare or medium-rare-about 5-8 minutes. Transfer to a plate to rest and tent with foil. Don't wipe out the skillet.
4. Place broccoli florets and coins into the  hot pan, increase the heat to high, add 1/2 cup water, cover, and steam for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes, depending on the size of your florets.
5. Remove the pan from the heat, add 1/3 cup vinaigrette, and toss to combine. Taste and adjust with more vinaigrette, salt, or pepper.
6. Slice the steak across the grain. Arrange the broccoli on a plate or platter, top with the steak and any accumulated juices, sprinkle the breadcrumbs over everything, and serve right away.

Caper-Raisin Vinaigrette
2 tablespoons plus 1 teaspoon balsamic vinegar
1/3 cup golden raisins
3 garlic cloves, peeled
3 tablespoons capers, rinsed and drained
one 2-ounce can anchovy fillets, drained
3/4 cup lightly packed flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
kosher salt

1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.
3. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary.
4. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in the fridge for up to 3 weeks.