STATION KITCHEN

1. Preheat oven to 375°F.
2. Cook bacon until crisp, then wrap each strip around 1–2 asparagus spears.
3. Whisk eggs with heavy cream, Gouda, garlic powder, salt, and pepper.
4. Pour egg mixture into a greased oven-safe skillet.
5. Arrange bacon-wrapped asparagus on top of the egg mixture.
6. Bake 18–20 minutes until the center is fully set and edges are golden.
7. Stores 4 days refrigerated. Reheat 90 seconds in microwave.

1. Heat tallow in a large skillet over high heat.
2. Brown ground beef, breaking it apart. Remove and set aside.
3. In the same pan, sauté garlic and mushrooms in butter for 2 minutes.
4. Add shredded cabbage and cook 5–7 minutes until tender-crisp.
5. Return beef to the pan, toss everything together, and season.
6. Serve immediately or store 3 days refrigerated.

1. Preheat oven to 400°F.
2. Place salmon fillets in a baking dish.
3. Melt butter with minced garlic and pour over the fillets.
4. Top with crumbled feta and dill.
5. Bake 12–15 minutes until salmon flakes easily with a fork.
6. Serve immediately. Pairs well with roasted vegetables.

1. Preheat oven to 425°F.
2. Rub chicken thighs with avocado oil, garlic, smoked paprika, salt, and pepper.
3. Slice cauliflower into ¾-inch steaks and brush with avocado oil.
4. Place chicken and cauliflower on a sheet pan.
5. Roast 28–32 minutes until chicken skin is crisp and cauliflower is golden.
6. Finish with fresh parsley. Serve directly from the pan.

1. Melt butter in a skillet over medium-low heat.
2. Whisk eggs and pour into the pan.
3. Stir slowly with a spatula - do not rush. Low heat, slow stir.
4. When eggs are just set but still glossy, fold in the salmon.
5. Season with salt and pepper. Serve immediately.
6. Key: pull off heat slightly underdone - residual heat finishes them.

1. Melt butter in a skillet over medium heat.
2. Sauté diced green pepper for 3 minutes until softened.
3. Add halved olives and stir to combine.
4. Crack eggs directly into the pan and stir gently to soft-scramble.
5. When eggs are almost set, crumble feta over the top.
6. Season with salt, pepper, and red pepper flakes. Serve from the pan.

1. Whisk eggs with heavy cream, coconut aminos, salt, and pepper.
2. Melt butter in a skillet over the lowest heat setting.
3. Pour in eggs and stir constantly with a spatula - very slow, very gentle.
4. When eggs are barely set and still glossy, fold in the flaked salmon.
5. Remove from heat immediately. Residual heat will finish the eggs.
6. Top with nori strips, sesame seeds, and chives. Serve at once.

1. Preheat oven to 375°F. Line a baking sheet with parchment.
2. Make dough: combine almond flour, mozzarella, butter, egg, turmeric, and salt. Mix until a dough forms. Refrigerate 10 minutes.
3. Make filling: brown beef in a skillet over medium-high heat. Add onion, garlic, and spices. Cook 5 minutes. Add beef stock and simmer until absorbed.
4. Divide dough into 6 balls. Press each into a 4-inch circle on parchment.
5. Place 2 Tbsp filling on one half of each circle. Fold over and press edges to seal.
6. Bake 20–22 minutes until golden. Cool 5 minutes before eating.
7. Stores 5 days refrigerated. Reheat 2 minutes in a skillet or 90 seconds in microwave.

1. Cook chorizo in a skillet over medium-high heat, breaking it apart, until browned. Remove and set aside.
2. In the same pan, sauté onion and garlic in butter for 2–3 minutes.
3. Return chorizo to the pan. Spread evenly.
4. Layer both cheeses over the top.
5. Cover and cook on low until cheese is fully melted, about 3–4 minutes.
6. Alternatively, place under broiler for 2 minutes for a bubbly top.
7. Garnish with cilantro. Serve directly from the skillet.

1. Whisk eggs with salt and pepper.
2. Melt butter in a non-stick skillet over medium-low heat.
3. Pour in eggs. As the edges set, gently pull them toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges.
4. When the surface is just barely set (still slightly glossy), lay smoked salmon across one half.
5. Dollop crème fraîche over the salmon.
6. Fold the omelette in half. Slide onto a plate. Top with chives.

1. Preheat oven to 425°F.
2. Toss cauliflower florets with melted butter, salt, and pepper. Spread on a sheet pan.
3. Roast 20–22 minutes until edges are crispy and golden.
4. While cauliflower roasts, brown ground beef in a skillet with chili powder, paprika, cumin, salt, and pepper.
5. Remove cauliflower from oven. Top with seasoned beef, then cheese.
6. Return to oven for 3–4 minutes until cheese melts.
7. Top with jalapeños, tomatoes, onion, avocado, and sour cream. Serve immediately.

1. Heat tallow in a large skillet or wok over high heat.
2. Brown ground turkey, breaking it apart. Season with salt, pepper, and ginger.
3. Push turkey to the side. Add onion, garlic, and mushrooms. Sauté 3 minutes.
4. Add cabbage and toss everything together. Cook 4–5 minutes until cabbage is tender-crisp.
5. Add bean sprouts and coconut aminos. Toss and cook 1 more minute.
6. Finish with a drizzle of sesame oil. Garnish with green onions.

1. Form ground beef loosely into a thick patty or leave as a loose crumble. Your choice.
2. Season aggressively with coarse salt and black pepper.
3. Heat cast iron over high heat until it begins to smoke.
4. Place beef in the pan. Do not stir. Let it develop a crust, 3-4 minutes.
5. Flip or break apart. Add butter, garlic, and herbs to the pan.
6. Toss to coat in the butter for 1–2 minutes until cooked through.
7. Serve immediately. No rest time needed.

1. Prep ahead: place eggs in cold water, bring to boil, cook 10–12 minutes, transfer to ice bath.
2. Peel and store in a sealed container. Keeps 5 days refrigerated.
3. At mealtime: open sardine can, drain excess oil if desired.
4. Eat eggs and sardines together. Season with salt, pepper, and hot sauce.
5. Add cheese if available. No utensils required beyond a fork.
6. Total active time at mealtime: under 2 minutes.

1. Optional but recommended: sear the chuck roast in a cast iron with butter over high heat, 3 minutes per side.
2. Place onion and garlic in the bottom of the slow cooker.
3. Set roast on top. Add beef broth, rosemary, and smoked paprika.
4. Season generously with salt and pepper.
5. Cook on LOW for 8 hours or HIGH for 4–5 hours.
6. Shred with two forks directly in the slow cooker. Serve with cooking juices.
7. Stores 5 days refrigerated. Freezes well for 3 months.

1. Preheat oven to 400°F.
2. Pat chicken thighs dry. Season with garlic powder, paprika, salt, and pepper.
3. Wrap 2 strips of bacon around each thigh, tucking the ends underneath.
4. Place on a sheet pan, skin side up.
5. Roast 32–36 minutes until bacon is crispy and chicken reaches 165°F internal temperature.
6. Rest 5 minutes. Serve with any roasted vegetable.

1. Melt butter in cast iron over medium-high heat until foaming subsides.
2. Add onion slices and cook 4–5 minutes until golden and softened.
3. Add liver slices and cook 90 seconds per side - do not overcook; liver should be pink inside.
4. Deglaze with apple cider vinegar, scraping up any fond.
5. Push everything to the sides and scramble eggs in the center for 60 seconds.
6. Fold together, season with salt and pepper, serve immediately.

1. Open sardine tin and drain half the oil if desired.
2. Arrange sardines and egg halves in a bowl or eat directly from the tin.
3. Add mustard, capers, and a squeeze of lemon.
4. Season with black pepper.
5. If using avocado, slice and add for additional fat and calories.

1. Divide beef into 8 equal balls (about 85g each). Do not season yet.
2. Heat cast iron over high heat until smoking.
3. Place beef balls in pan and immediately smash flat with spatula. Season with salt, pepper, garlic powder.
4. Cook 2 minutes until crust forms, flip once, add cheese if using, cook 60 more seconds.
5. In a separate pan, fry eggs in butter to desired doneness.
6. Assemble bowls: romaine base, two smash patties, fried egg on top, pickles, mustard, hot sauce.

1. Drain tuna and add to bowl.
2. Mash avocado into tuna with a fork - do not over-mix, keep some texture.
3. Add mustard, lemon juice, salt, pepper, and red pepper flakes.
4. Spoon mixture into lettuce leaves.
5. Top with jalapeño or capers if using.
6. Eat immediately or wrap in foil for transport.

1. Combine lamb, all spices, garlic, and salt in a bowl. Mix with hands until just combined.
2. Form into 12 oval patties, about 60g each.
3. Heat fat in cast iron over medium-high until shimmering.
4. Cook kofta 3–4 minutes per side until browned and cooked through.
5. Rest 2 minutes. Finish with fresh herbs.
6. Serve with sliced cucumber and full-fat yogurt if available.

1. Render pork belly in dry wok over high heat 6–8 minutes until fat is released and edges crisp.
2. Remove pork, leaving fat in pan.
3. Add garlic and cook 30 seconds.
4. Add cauliflower rice and stir-fry 4–5 minutes until slightly golden.
5. Push to sides, scramble eggs in center, then fold everything together.
6. Return pork, add coconut aminos and sesame oil, toss to combine.
7. Finish with spring onions and white pepper.

1. Season patties generously with salt and pepper on both sides.
2. Heat cast iron over high heat until smoking. Add 1 tbsp butter.
3. Cook patties 3–4 minutes per side until cooked through.
4. Add remaining butter and herbs in the last minute, basting continuously.
5. Rest patties 2 minutes while you fry eggs in the same pan with residual butter.
6. Serve patties with eggs alongside.

1. Heat bone broth in saucepan over medium heat until just simmering.
2. Whisk eggs in a cup, then slowly drizzle into hot broth while stirring to create egg ribbons.
3. Add butter, apple cider vinegar, and spices.
4. Simmer 2 minutes.
5. Pour into mugs and finish with spring onion and chili flakes.

1. Heat fat in large skillet over high heat.
2. Add beef and cook, breaking up with spoon, until browned and fat is rendered - about 6 minutes.
3. Add garlic and spices, cook 1 minute until fragrant.
4. Add drained tomatoes and cook 3 minutes until most liquid evaporates.
5. Add spinach and fold in until wilted, about 2 minutes.
6. Season with salt and pepper. Serve directly from pan.

1. Preheat oven to 190°C (375°F). Grease muffin tin with butter.
2. Brown sausage in a skillet, breaking into small pieces. Drain excess fat.
3. Whisk eggs with salt, pepper, and garlic powder.
4. Distribute sausage, peppers, and onion evenly across muffin cups.
5. Pour egg mixture over fillings, filling each cup ¾ full.
6. Top with shredded cheddar.
7. Bake 18–20 minutes until set and lightly golden on top.
8. Cool 5 minutes before removing. Store refrigerated up to 5 days.