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This week's lineup brings serious range — a taleggio-finished hanger steak, slow-braised lamb shank, a fava bean agnolotti worth every minute, and a pork wellington that belongs on a dinner party table. Spring is here, and the cooking reflects it. Some of my faves include:

Vicia Faba — early spring fava agnolotti with white truffle crème and chanterelles, the kind of dish that makes you appreciate the season
Pork Wellington with Cherry Demi Glaze — tender, pastry-wrapped, and just impressive enough without being precious
Spiced Chicken — za'atar, harissa, and cinnamon doing exactly what bold spices should on a weeknight thigh

Hope you enjoy! — Rhys

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High-protein 💪 Spicy 🌶️

1. Onglet (Hanger Steak)

INSPIRED BY @scully

70m • 2 servings

Served with urfa chilli oil, barbecued spring onion, Jerusalem artichokes, and finished with generous drizzles of taleggio cheese sauce.

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Family-style High-protein 💪

2. Piquillos

INSPIRED BY @casadpaco

70m • 4 servings

Roasted piquillo peppers stuffed with bechamel, shredded Norwegian cod and spinach topped fresh tomato sauce

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Family-style High-protein 💪

3. Slow-Braised Lamb Shank

INSPIRED BY @abanashville

240m • 4 servings

with potato puree, roasted carrots and truffle sauce

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Family-style High-protein 💪

4. Rigatoni and Meatballs

INSPIRED BY @noloskitchenbar

55m • 4 servings

braised turkey meatballs, garlic, spinach, almonds, lemon cream sauce

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Spicy 🌶️ Dinner

5. Spiced Chicken

INSPIRED BY @wrightcompany

50m • 2 servings

4 boneless skinless chicken thighs, seasoned with za’atar, harissa, cumin, paprika, cinnamon, garlic powder, sea salt, and honey or maple syrup.

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Family-style High-protein 💪

6. Queso and Pico Toasted Ravioli

INSPIRED BY @flatbranchpubbrewing

50m • 4 servings

A south-of-the-border twist on a St. Louis favorite. Beef ravioli deep fried and topped with our house made spinach con queso and pico de gallo, with sour cream and guacamole

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Family-style High-protein 💪

7. Vicia Faba

INSPIRED BY @thekitchenrestaurant

120m • 4 servings

Early Spring Fava Agnolotti, White Truffle Crème, Yellow Foot Chanterelles and Braised Guanciale. Chef’s Notes: Consider the humble fava bean. Having a recorded history in the eastern Mediterranean as…More

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