- Gluten-free
Asparagus-Potato Hash with Goat Cheese and Eggs
Crispy potatoes sautéed with tender asparagus and topped with perfectly cooked eggs. A hearty, wholesome hash that’s simple, satisfying, and perfect any time of day.
Instructions
Whisk together the marinade ingredients in a bowl.
Place the steak in a resealable bag, pour the marinade over, seal, and massage to coat. Refrigerate for 3 to 6 hours.
Preheat the grill to medium-high, about 425°F, cleaning the grates partway through preheating.
Drizzle the vegetables with oil and toss lightly to coat (leave the onion in chunks so it doesn't fall apart on the skewers). Sprinkle with garlic powder, salt, and pepper.
Thread the steak and vegetables onto skewers in your preferred order, fitting about 4 pieces of steak per skewer (layering 2 onion slices together works well).
Oil the grill grates and grill the kebabs, turning occasionally, until the steak reaches 140-145°F for medium, about 8 to 9 minutes. Serve warm.
- Gluten-free
Bacon Egg Cups
Classic breakfast in individual bacon cups! There are a couple extra steps but so worth it and can be made ahead for easy grab and go! There's an easy option too!
Baked Spicy Barbecue Chicken Wings
- Gluten-free
Baked Spicy Barbecue Chicken Wings
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