At Cater to You, we are missing doing what we love most - preparing better-for-you meals for our school communities. While everyone has some more time at home, we wanted to share some of our favorite easy to prepare recipes.

Beef Brisket

This recipe is perfect weekend cooking. Since it takes a little longer to prepare, we recommend setting some time aside this weekend to prepare this easy Beef Brisket. It is simple and delicious and sure to be a hit with your family. Plus your home is sure to smell amazing with this dish cooking in the oven for hours. Enjoy!

INGREDIENTS

3 – 3 ½ POUND TRIMMED BEEF BRISKET
1 TABLESPOON OF BLACK PEPPER
2 TABLESPOONS OF KOSHER SALT
3 TABLESPOONS OF CANOLA OIL
3 LARGE YELLOW ONIONS THINLY SLICED
1 CUP COLA
2 ½ CUPS OF BEEF STOCK
4 DRIED STAR ANISE
2 SPRIGS OF FRESH ROSEMARY
1 BAY LEAF
2 TABLESPOONS OF FRESH LEAF PARSLEY, CHOPPED
2 TABLESPOONS OF FRESH THYME, CHOPPED

DIRECTIONS

Check to see if the brisket fits into a Dutch oven or heavy-bottomed pot with a lid. If not, slice the brisket into 2 pieces against the grain to allow it to fit.

Put a cooling rack over a baking sheet. Put the brisket on the rack with the side lined with a thin layer of fat touching the rack. Sprinkle the salt and black pepper all over the brisket, making sure to season both sides. Let the brisket come to room temperature for about 30 minutes. (Tip: This step can be done up to 1 day in advance. Refrigerate the seasoned brisket, uncovered. By letting the brisket rest in the refrigerator, the sear will be more even and golden brown.)

Put a Dutch oven or heavy-bottomed pot over high heat. Add the oil and heat until shiny, about 30 seconds. Add the brisket fat-side up and sear until golden brown, 3 to 4 minutes. Turn the brisket over and sear the other side for another 3 to 4 minutes. Remove the brisket from the pot and set aside

Reduce the heat to medium high and add the onions. Cook until just translucent, about 3 minutes. Pour the cola into the pot and scrape up any brown bits. Place the brisket back in the pot fat-side up, along with any juices that have collected around it. Bury the brisket under the onions. Add the beef stock, star anise, rosemary sprigs and bay leaf; the stock should not submerge the brisket, but come up about two-thirds of the way. Bring to a simmer and reduce the heat to medium low. Cover the pot and cook for 1 1/2 hours.

Remove the lid and flip the brisket over, making sure to nestle it back into the softened onions. Cover the pot and continue cooking until the beef is tender but not falling apart, an additional 1 1/2 hours. Remove the beef from the pot and set on a cutting board. Remove the rosemary stems, bay leaf and star anise and discard. Place the pot over high heat and cook the sauce until slightly reduced, about 10 minutes.

Thinly slice the brisket against the grain and spread onto a serving platter. Top the sliced brisket with the onions and spoon the sauce over the platter. Sprinkle with the parsley and thyme. Serve immediately.

Mushroom Risotto

This mushroom risotto is great on its own as a vegetarian entree, or the perfect pairing with our beef brisket.

INGREDIENTS

8 cups vegetable broth
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced,
1 pound fresh portobello and cremini mushrooms, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
1 tablespoon truffle oil (optional)
1-ounce dried porcini mushrooms
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup fresh Parmesan cheese, grated
fresh Italian parsley, for garnish

DIRECTIONS

Heat the vegetable broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm vegetable broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Salmon Burgers

These easy to prepare salmon burgers are a great option for a weekday meal. They can be a great option for either lunch or dinner! We recommend some toppings on our ingredient list, but feel free to get creative and add your own!

INGREDIENTS

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
4 brioche buns, split
Tartar sauce and arugula, for topping

DIRECTIONS

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Sweet Potato Fries

These sweet potato fries are the perfect side dish for our favorite salmon burgers.

INGREDIENTS

1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika or simply paprika
1/2 teaspoon freshly-cracked black pepper fine sea salt, to taste

DIRECTIONS

Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).

Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.

Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.

Add the fries back to the clean bowl**. Then drizzle evenly with the olive oil, and toss until they are evenly coated.

In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.

Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.

Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.

Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.

Easy Garlic Knots

Next up is an easy recipe that the kids can prepare on their own. These garlic knots make for a delicious side dish and a fun activity

INGREDIENTS

2 POUNDS RAW PIZZA DOUGH
2 CUPS GRATED PARMESAN CHEESE
1 CUP OF OLIVE OIL
½ CUP OF GARLIC, CHOPPED
½ CUP OF PARSLEY, CHOPPED
SALT AND PEPPER TO TASTE
* PIZZA DOUGH CAN BE FOUND IN THE FREEZER SECTION OF YOUR LOCAL GROCERY STORE, OR YOUR LOCAL PIZZA SHOP

DIRECTIONS

Preheat oven to 350.

Cut each 1 - pound ball into 8 or 10 smaller pieces. Roll into little balls (about the size of a golf ball).

Place garlic knots onto a cookie sheet. Bake in oven until lightly browned, about 10-15 minutes.

In the meantime, heat the olive oil in a sauce pan and saute the chopped garlic until fragrant. Do not let the garlic get brown. Add the parmesan, salt, pepper and parsley to the garlic and oil mix. Transfer to a large bowl.

Toss the baked garlic knots in the mixture.

Serve warm with your favorite dipping sauce.

Banana Bread

Last up we have a sweet way to end our recipes for this week. This Banana Bread recipe is sure to be a hit with the entire family. Preparations are simple enough for kids to bake on their own.

INGREDIENTS

½ CUP UNSALTED BUTTER MELTED AND COOLED SLIGHTLY
2/3 CUP LIGHT BROWN SUGAR, LIGHTLY PACKED
2 LARGE EGGS
2 CUPS OF MASHED VERY RIPE BANANAS (3-4 BANANAS)
2 TEASPOONS PURE VANILLA EXTRACT
1 ¾ CUPS ALL PURPOSE FLOUR
1 TEASPOON BAKING SODA
¼ TEASPOON SALT
¼ CUP BROWN SUGAR

DIRECTIONS

Preheat oven to 350.

In a large bowl, whisk melted butter and 2/3 cup of brown sugar, until well combined, about 1 minute.

Add eggs, mashed banana and vanilla.

Whisking to combined in a separate bowl, combine the flour, baking soda, salt.

Add dry ingredients to wet ingredients, using a rubber spatula, lightly stirring the bater until no streaks of the flour remain. Be careful not to over mix.

Grease a 9x9 square baking pan. Add the batter to the pan. Smooth into an even layer. Sprinkle the top of the batter with 1/4 cup of brown sugar.

Bake for 20-25 minutes, rotating once during the bake time. The bread is done when a toothpick inserted into the center comes out clean.

Place on a wire rack to cool.

Enjoy!