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This recipe was made to go with a Rodney Strong Wine Blending Seminar that uses their Cabernet Sauvignon. The bold flavors of the wine go well with the rich flavors of the grilled filet mignon. The tangy-sweet berry compote and creamy blue cheese make a great contrast.

Ingredients: 4 oz filet mignon. 1 tbsp olive oil. Salt and pepper to taste. 1 cup red wine preferably Rodney Strong Cabernet Sauvignon. 1/4 cup balsamic vinegar. 2 cloves garlic, minced. 2 sprigs fresh rosemary. 1 cup mixed berries strawberries, raspberries, blueberries. 1/4 cup sugar. 1/4 cup water. 4 oz creamy blue cheese. 1 baguette, sliced and toasted.

Instructions: Preheat grill to medium-high heat. Rub filet mignon with olive oil, salt, and pepper. Grill filet mignon to desired doneness, about 4-5 minutes per side for medium-rare. In a small saucepan, combine red wine, balsamic vinegar, garlic, and rosemary. Bring to a simmer and cook until reduced by half, about 10 minutes. In another saucepan, combine mixed berries, sugar, and water. Cook over medium heat until berries soften and release their juices, about 5-7 minutes. Remove from heat and let cool slightly. Slice grilled filet mignon and serve with reduced wine sauce and mixed berry compote. Spread creamy blue cheese onto toasted baguette slices and serve alongside the filet mignon for a delicious pairing.

Prep Time: 15 minutes

Cook Time: 20 minutes

Zvov Trio

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A hassle-free twist on the classic Chicken Cordon Bleu, with tender chicken breasts stuffed with Swiss cheese and ham, then topped with a crispy breadcrumb crust.

Ingredients: 4 boneless, skinless chicken breasts. 4 slices Swiss cheese. 4 slices ham. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Make a pocket by cutting each chicken breast across the middle, but be careful not to go all the way through. First, salt and pepper each chicken breast. Then, put a slice of Swiss cheese and a slice of ham in each pocket. Melt the butter and mix the breadcrumbs, Parmesan cheese, and butter in a small bowl. Put chicken breasts that have been stuffed in a baking dish and cover them with the crumbled bread. After the oven is hot, bake for 25 to 30 minutes, or until the chicken is done and the breadcrumbs are golden brown.

Prep Time: 15 minutes

Cook Time: 30 minutes

Purple Lotus Spirtual Healing

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The earthy tastes of Brussels sprouts and butternut squash are mixed with the fragrant tastes of red curry paste and ginger in this vegan curry. Putting it on top of hearty wheat berries makes the dish more nutritious and filling.

Ingredients: 1 cup wheat berries. 2 cups water. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1 butternut squash, peeled and cubed. 1 pound Brussels sprouts, trimmed and halved. 1 can 14 oz coconut milk. 2 tablespoons red curry paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Run cold water over the wheat berries. Put the washed wheat berries and water into the Instant Pot. Place the lid on top and seal the valve. Cook for 25 minutes on high pressure. After you're done, let the pressure drop naturally for 10 minutes. Then, manually release any pressure that is still there. Remove any extra water from the cooked wheat berries and set them aside. Use the saute function on the Instant Pot to heat up the olive oil. Mix in the minced garlic and ginger and tiny pieces of onion. Saut until the onions are clear and the food smells good. Slice the Brussels sprouts in half and add the cubed butternut squash to the pot. Soy sauce, maple syrup, coconut milk, and red curry paste should all be mixed in. Place the lid on top and seal the valve. Cook for 5 minutes on high pressure. After you're done, quickly let go of the pressure. Open the lid slowly and stir the curry. Add pepper and salt to taste. Put the cooked wheat berries on a plate and top for the curry. Add fresh cilantro as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 35 minutes

Bella Humphries

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These buttermilk pancakes don't contain any gluten and are very soft and fluffy. They are a great breakfast treat for people who have to follow certain diets. They are simple to make and taste great, just like regular pancakes.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Mix the sugar, baking powder, baking soda, and salt with a whisk in a large bowl that doesn't have gluten. Put the melted butter, egg, vanilla extract, and buttermilk in a different bowl. Mix them together until they are well blended. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Add a little cooking spray or butter to a nonstick skillet or griddle and heat it up over medium-high heat. For every pancake, pour 1/4 cup of the batter onto the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Add more butter or oil to the pan as needed and do it again with the rest of the batter. Top the pancakes with your favorite things, like whipped cream, fresh berries, or maple syrup while they are still warm. Enjoy your gluten-free buttermilk pancakes that are so soft and fluffy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Sakari Australian Shepherds

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With this Killer Inside Out Burger, you can have the best burger experience ever. The burger is juicy and full of cheese. It also has bacon, fresh vegetables, and a tangy Worcestershire Tomato Ketchup. Get ready to stuff your face with burgers!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 slices cheddar cheese. 4 burger buns. 4 slices bacon. 1 cup shredded lettuce. 1 tomato, sliced. 1/2 red onion, thinly sliced. 1/4 cup mayonnaise. 2 tablespoons Worcestershire sauce. 1 tablespoon ketchup. 1 teaspoon Dijon mustard. 1 teaspoon white wine vinegar. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Vegetable oil for grilling.

Instructions: Warm up the grill over medium-high heat. Put the ground beef, salt, and pepper in a bowl and mix them together. Round up the stuff into eight thin patties. On four of the patties, put a slice of cheddar cheese. Put another patty on top of each cheese-topped patty and seal the edges to make stuffed burgers. To make Worcestershire Tomato Ketchup, mix the ketchup, Dijon mustard, white wine vinegar, garlic powder, and onion powder in a different bowl using a whisk. For medium-rare, or any other level of doneness you like, grill the burgers for about 4 to 5 minutes on each side. In a skillet or on the grill, cook the bacon slices until they are crispy while the burgers are cooking. On the grill, toast the burger buns for about one minute, or until they get a little brown. Put the burgers together by putting some Worcestershire Tomato Ketchup on the bottom bun. On top of the ketchup, put a stuffed burger patty. Then add a slice of tomato, bacon, shredded lettuce, and red onion slices. Put the top bun on top of the stack of burgers and spread mayonnaise on it. Enjoy the Killer Inside Out Burger with Worcestershire Tomato Ketchup right away!

Prep Time: 20 minutes

Cook Time: 10 minutes

MUSIKLADEN NEUBECKUM

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Lobster tails are sauted in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg. Serve over toast or as lobster puffs in puff pastry.

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Marinated tilapia fillets are grilled instead of fried in this tangy, flavorful twist on fish tacos.

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This delicious recipe for chicken enchilada nachos tops tortilla chips with homemade chicken enchilada sauce that has chile peppers in it.

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This pasta fazool recipe is Chef John's version of the classic Italian comfort food dish made with sweet Italian sausage, white beans, and pasta.

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Pre-made polenta, Cajun seasoning, olive oil, and a little salt are all you need for these crispy polenta fries that can be eaten either hot or cold.

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This recipe is quick and simple to prepare and makes a distinctive side dish by pan-frying fresh chive flowers in butter and olive oil until soft and tender.

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The best creamed corn with cream cheese — simmered with butter and milk in the slow cooker for a rich and delicious side that everyone will love.

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Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.

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Learn how to cook a roast beef without drying it out with this easy method! Tender, juicy, melt-in-your-mouth roast beef is perfect for holidays or special family dinners.

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Chickpea stew, loaded with potatoes, onion, and tomatoes with plenty of seasoning, is a perfect vegetarian meal for cold winter evenings.