People, no matter what setting they are in – whether they are at home, at a restaurant, or in a healthcare setting – deserve comfort and connection through good food. And good food starts with quality ingredients and thoughtful preparation. That’s the philosophy behind @TJCommission’s Commitment to Healthy and Enticing Food™ (CHEF™) recognition program. CHEF recognizes hospitals and other healthcare organizations that are streamlining their menus with nutritious, locally sourced, and delicious meals to support better healing for patients. I’m looking forward to what’s to come – I’ll be coaching healthcare organizations that participate in CHEF, sharing advice, tips, and counsel. There is room for everyone to make changes to make hospital food healthier and more enticing. Small hospitals, large hospitals – I truly believe this is possible for everyone! jointcommission.org/en-us/re…

Game day chili 🏈 3 tbsp extra virgin olive oil 3 pounds ground pork 2 to 3 tablespoons pancetta or bacon,cut into small pieces Kosher salt and freshly ground blackpepper 2 large onions, chopped (about 3 cups)6 garlic cloves,finely chopped 2 bunches scallions (white and green parts), chopped (about 2 cups) 2 tablespoons tomato paste ¼ cup chili powder ¼ cup ground cumin 1½ cups apple cider 2 (28-ounce) cans whole tomatoes with juice (fire- roasted tomatoes if you can find them),crushed by hand 2 (15.5-ounce) cans small black or white beans, drained and rinsed 2 cups chicken stock

Linguine with Clams! Pro tip: never over crowd the pan when cooking with shellfish. One layer of small clams at a time! This is a great easy recipe that is sure to impress your guests. **not shown in video was me adding shallots in after garlic** See ingredients below 2 pounds small clams, such as manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine

Egg Tostada with Cucumber Avocado Salsa with Margaret See recipe below Ingredients: ¾ cup diced Persian cucumbers 1 large avocado ¼ cup red onion, small diced 3 tbsp extra virgin olive oil ½ cup minced parsley leaves ¼ cup minced dill leaves, plus more for garnish 1 lemon, juiced ½ cup feta cheese, crumbled 2 radishes, sliced thin 2 tablespoons canola oil 4 gluten-free corn tortillas 1 tbsp butter 6 eggs Kosher salt, to taste Fresh black pepper, to taste Instructions: In a medium-sized mixing bowl, combine the cucumber, avocado, onion, parsley, dill, olive oil and lemon juice. Season with salt and pepper to taste. Set aside. In your 8-inch pan, heat 2 tablespoons of canola oil over a medium-high flame. Fry the tortillas until crispy, turning once. This will take around 1 minute per side. Drain the tortillas on paper towels. Season with salt on both sides right when they come out of the pan and are still hot In a medium bowl, crack the eggs and season with salt and pepper. Add about a tablespoon of water and whisk to combine thoroughly. Get rid of any excess oil, and in the same pan, heat the butter over a medium flame, and add the eggs. Scramble, stirring often, for about 4 minutes, or until cooked soft. Divide the eggs by placing them on the tortillas. Divide the cucumber-avocado salsa on top of the eggs, followed by the radishes, feta, and dill sprigs to garnish.

Breakfast is where my Kenyon Signature Grill really shines… The griddle gives you full contact cooking, so everything cooks evenly - eggs, sausage, english muffin all at once. With precise temperature control, it stays exactly where you set it. Easy to switch, easy to clean, and honestly… something you end up using every day. Breakfast Sausage Burger Recipe: Ingredients Onions: 2 large white onions, sliced 3 tablespoons olive oil 3 tablespoons balsamic vinegar Pinch sugar Kosher salt and freshly cracked black pepper Aioli: 1/2 cup mayonnaise 1/4 cup roughly chopped fresh tarragon 1 teaspoon white wine vinegar 1 clove garlic, grated Kosher salt Burgers: 6 to 8 tablespoons unsalted butter 4 English muffins, split Four 4-ounce patties sweet Italian sausage Kosher salt and freshly ground black pepper 1 Fresno chile, thinly sliced 4 slices cheese 4 large eggs 2 cups arugula 1 tablespoon olive oil 1 tablespoon chardonnay vinegar

Summer is made for moments like these. ☀️ @Kenyon_Grills Great food, good company, and a grill you can count on every time. Engineered, Manufactured, and Assembled in the USA; Using Domestic and Foreign Parts, the Kenyon Signature Grill delivers consistent heat, clean electric grilling, and exceptional results without flames or flare-ups. This week, I’m serving up Grilled Salmon with Smashed Cucumber-Date Salad - recipe below! Whether you’re hosting a backyard gathering, celebrating the Fourth of July, or enjoying a quiet evening on the patio, the best meals are the ones that bring people together. Grilled Salmon with Smashed Cucumber-Date Salad: Ingredients: Grilled Salmon: One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Cucumber-Date Salad: 2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces 3/4 cup finely sliced fennel, feathery fronds reserved for the garnish 6 Medjool dates, pitted and cut in slivers 1/3 cup coarsely chopped walnuts 2 tablespoons minced fresh chives 2 tablespoons fresh lemon juice (1/2 a large lemon) 6 tablespoons fruity olive oil (preferably from Spain) Medium-coarse sea salt (preferably Maldon from England) Fresh ground black pepper

Tuna Crudo with Pine Nuts, Sweet Peppers, Miso and Lime!! If you can get your hands on some fresh yellowfin tuna... grab it. This recipe is so simple and is guaranteed to WOW your guests as their first course. See recipe below Full Recipe: Ingredients: 10 ea Yellowfin Tuna slices, 1" x2" thick 1 ea red bell pepper, roasted and skin removed 1 ea yellow bell pepper, roasted and skin removed 1 ea lime zest and juice ½ tsp white miso 5 tbsp high quality extra virgin olive oil 3 tbsp finely diced chives 10 ea leaves of micro cilantro 1 tbsp pine nuts, toasted Extra virgin olive oil, to garnish Sea salt, to garnish Method: 1. Lay out the tuna slices on a sheet or parchment paper on a sheet tray. 2. Combine lime zest and juice, white miso and chives, stream in about 5 tbsp EVOO to create an emulsified vinaigrette. 3. Finely dice the roasted peppers and toss in the miso-lime dressing. 4. Top each piece of tuna with the roasted pepper mixture, Garnish with pine nuts, micro cilantro and more EVOO. Season with sea salt and serve.

It's hard to go wrong with guacamole! Such a simple and healthy snack. Tip: mix gently with a large fork. Do not MASH to purée...

My @goldbelly burger kit is perfect for every summer weekend 🍔 Ships nation wide right to your door!

Save this viral salad for your holiday weekend inspiration - what are you making for the 4th of July? 🎇

Classic chicken pot pie! Full recipe below from #ThePerfectPantry Recipe: 3 tablespoons unsalted butter small leeks (white and light green parts, chopped about ( cup) 2 medium carrots, chopped about 2 cups) 4 ounces button mushrooms, sliced 1 tablespoon chopped fresh thyme I tablespoon chopped fresh tarragon 3 tablespoons all-purpose flour 3 cups chicken Stock 2½ cups cubed or shredded cooked boneless skinless chicken ½ cup heavy cream, plus more for brushing I cup frozen peas, thawed Juice of 1/2 lemon, to taste To make the filling: In a large skilet over medium heat, melt the butter. When melted, add the leeks, carrots, and mushrooms and cook until wilted, about 7 min.. Stir in the thyme and tarragon and then sprinkle the four all over. Stir to coat the vegetables with the flour and cook until the flour smells toasted but is not browned. 2 to 3 minutes. Pour in the stock and bring to a simmer. Cook until the vegetables are tender, about 10 minutes. Stir in the chicken, cream, and peas and simmer until the peas are just heated through, about 3 minutes. Stir in lemon juice (you don’t want the filling to taste lemony; the lemon juice just serves to brighten the other flavors in the sauce. Pour the filling into the skillet and gently fit 1 biscuits on top. Brush lightly with cream. Bake until the filling is bubbly and the biscuits are deep golden brown, about 18 min. Let cool 5 minutes before serving.

Charred #Chicken with Caramelized Lemon and Sesame

#Ad One of my favorite things about Stirring the Pot is that every edition lives on. Whether you missed it the first time or are revisiting a favorite topic, @beehiiv makes it easy to explore past newsletters, discover timeless recipes and cooking tips, and stay connected with new content delivered straight to your inbox. This throwback edition is all about brightening up breakfast and it's just as relevant today. Subscribe and browse the archives: geoffrey-zakarian.beehiiv.co… #StirringThePot #Beehiiv #Newsletter #GeoffreyZakarian #FoodNewsletter #CookingTips

Another day another 1956 Chevrolet Bel Air. Courtesy of Mr @GuyFieri

One of my most requested recipes - Shrimp Spring Roll 🍤 Screenshot and Save to try this recipe for yourself! My Viral Recipe: Rice Paper Wraps Romaine lettuce leaves Vermicelli Noodles Cooked Shrimp Carrot Matchsticks Cucumbers matchsticks Basil Peanut Sauce: 1/4 Cup Peanut Butter 2 TB Coconut Milk 1 TSP Garlic Minced 2 TB Tamari 2 TB Rice Wine Vinegar 2 TB maple syrup 2 TSP chili paste

The Lungarno 🍋 @Blendtec Ingredients Lemon Froth: 2 lemons plus 1 lemon twist 1/2 cup sugar Drink: 2 ounces amaro, such as Amaro Meletti 4 ounces Champagne

Marinated Flank Steak with Sweet Potato 💥 Recipe below👇 FLANK STEAK I cup BBQ Sauce ½ cup chopped fresh Italian parsley 2 tablespoons sherry vinegar 1 tablespoon soy sauce 2 teaspoons dried oregano 2 teaspoons dried rosemary 2 teaspoons dried thyme 2 garlic cloves, chopped ¼ cup extra-virgin olive oil, plus more for brushing the grill pan 1 flank steak (1¾ to 2 pounds) Kosher salt and freshly ground black pepper ½ cup chopped fresh chives SWEET POTATOES 3 medium sweet potatoes, peeled and cut into 2-inch chunks, about 2½ pounds Kosher salt 4 tablespoons (½ stick) unsalted butter,cut in chunks 2 tablespoons pure maple syrup 2 tablespoons orange juice concentrate,thawed ½ teaspoon ground cinnamon Freshly ground black pepper

Kabocha Squash Red Curry 2 tablespoons unsalted butter 1 carrot, cut into 1/2-inch dice 1/2 Spanish onion, cut into 1/2-inch dice 2 tablespoons finely minced fresh ginger 4 cups 1-inch-dice butternut squash Kosher salt and freshly ground black pepped 4 cloves garlic, minced 2 tablespoons Thai red curry paste Two 13.5-ounce cans coconut milk 1 cup chicken stock 2 tablespoons fish sauce 1 cup fresh spinach Cooked long-grain rice (preferably jasmine), for serving 1/2 cup peanuts, toasted 1/2 cup fresh cilantro leaves 1/4 cup pomegranate seeds Lime wedges, for serving Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes. Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach. Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Try my viral SMASH burger for dinner tonight with the whole family! 🍔