Beef Wellington with Red Wine Reduction make me Ingredients Serving Size: 6-8 people Beef 1 center-cut beef tenderloin — ( I used 3½ lbs), trimmed Kosher salt + black pepper 3 tbsp neutral oil 4 tbsp Dijon mustard Mushroom Duxelles 2½ – 3 lbs mushrooms , finely chopped (32oz) 4 shallots, minced 5 cloves garlic, minced 4 tbsp butter 3–4 sprigs thyme (leaves only) Salt + pepper to taste Optional: 4 tsp sherry or whisky (I used whisky) Crepes 1 cup all-purpose flour 2 large eggs 1¼ cups whole milk 2 tbsp melted butter ¼ tsp salt Wrap 12–14 slices prosciutto (enough to fully encase lengthwise) 2 boxes of puff pastry (they come 2 in each so better to have extra) Flour for rolling 2 egg yolks + 1 tbsp water (egg wash) Red Wine Reduction Ingredients 2 tbsp butter (divided) 1 large shallot, finely minced (or 2 small shallots) 2 cloves garlic, minced 1 cup red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work great) 1 cup beef stock 1 sprig fresh thyme 1 tsp fresh rosemary, chopped Salt + black pepper, to taste Instructions 1. Make the Duxelles Wash mushrooms and dry. Finely chop mushroom heads, remove stems, until almost minced Dice your shallots and garlic Heat a large skillet over medium heat. Add your butter and sauté the shallots and garlic until translucent, around 2 minutes. Add your mushrooms, salt, and thyme and cook until all of the moisture is gone. This takes roughly 30 minutes. Add your optional sherry or whisky and cook until moisture is gone again and remove from heat. Allow duxelles to cool completely. Put in refrigerator until ready to use. 2. Make the Crepes In a large bowl, whisk together flour and salt. Then slowly stream in whole milk until mixture is uniform. Whisk in eggs and then slowly stream in melted butter while whisking until mixed. Heat nonstick pan over medium. Lightly butter the pan. Scoop batter into the middle and swirl to the edge of the pan to make a circle. Cook for 1 min and flip. Cook until a little brown. Set aside. You should have 4 crepes. 2. Sear the Beef Season tenderloin generously with salt + pepper. Heat oil in a large cast iron over high heat. Sear beef on all sides until deeply browned (about 1-2 min per side). Remove from heat, pour juices over beef if desired, and immediately brush with dijon mustard while its hot. Wrap in cling wrap so seal in the juices and set aside. 3) Prepare the Wrap Lay our multiple, overlapping pieces of plastic wrap on your counter. Then arrange crepes slightly overlapping. Arrange prosciutto slices slightly overlapping on top of crepes into a rectangle. You want to create a large surface area (the wrap should extend at least 2-3 inches on either side of the Wellington) Spread cooled duxelles evenly over prosciutto. Place beef at the bottom edge and roll tightly using the plastic wrap. Twist ends to form a log and chill for 30 min in refrigerator. 4) Puff Pastry Wrap Roll out puff pastry on floured surface until large enough to encase beef. If your puff pastry isn’t large enough for your Wellington, gently press together the edges of 2 pieces of puff pastry until one solid piece is formed. Use a rolling pin to even out the puff pastry. Unwrap beef and place at the end closes to you. Brush pastry edges with egg wash. Wrap tightly, sealing seams underneath. Trim excess pastry if needed. If you are adding a lattice top, using another rolled piece of cold puff pastry, on a lightly floured surface, roll a lattice roller lengthwise over the dough to cut through it thoroughly. Brush your Wellington with egg wash and add the lattice on top. Then brush again with egg wash. Optional: add pieces of thyme in between each diamond. 5) Bake Preheat oven to 425F Place Wellington seam-side down on on a greased baking tray. Bake on the lower rack of the oven. Bake: 40–45 min → Medium-rare (until it read 105-107F because it will continue to cook once out of the oven) Rest 20 minutes before slicing. Instructions for Red Wine Reduction 1. Sauté aromatics Melt 1 tbsp butter in a saucepan over medium heat. Add shallots and cook 3–4 minutes until soft. Add garlic and cook 30 seconds. 2. Deglaze with wine Pour in red wine, scraping up any bits. Bring to a simmer. 3. Reduce the wine Let it simmer until reduced by about half (8–12 minutes). You’ll smell the alcohol cook off. 4. Add stock + herbs Pour in beef stock + thyme/rosemary. Simmer again until reduced by half and slightly syrupy (10–15 minutes). 6. Strain For a silky restaurant finish, strain out solids. 7. Mount with butter Whisk in remaining 1 tbsp cold butter at the end for a glossy finish. Season with salt + pepper. Beef Wellington is one of those dishes that looks intimidating, but you can do it!! I believe in you! It is definitely worth all the tedious hours spent in the kitchen. You’ve got a center-cut filet, a deeply savory mushroom duxelles, a wrap of prosciutto, and a blanket of puff pastry that bakes up golden and crisp. When done right, the beef stays tender, the pastry stays flaky, and every slice holds together beautifully. It’s classic for a reason—elevated, a little indulgent, and perfect when you want dinner to impress. Fall, mains, beef, steak, wellington Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Chipotle Lime Salmon Bowl with Mango Corn Salsa make me Ingredients Serving Size: 2 For the Salmon Bites: 2 salmon fillets, skin removed, cut into 1-inch cubes 1 tbsp olive oil Juice of 1 lime 1 tbsp honey 1 tbsp chipotle in adobo (minced) 1 tsp smoked paprika ½ tsp garlic powder Salt and pepper to taste For the Mango Corn Salsa: 1 ripe mango, diced ½ cup corn (fresh, canned, or grilled) ½ cup cherry tomatoes, halved 1 small jalapeño, finely chopped 1 tbsp red onion, finely diced Juice of ½ lime Salt to taste For the Spicy Greek Yogurt Aioli: ½ cup plain Greek yogurt 2 tsp hot sauce 1 tsp chili lime seasoning ½ tsp garlic powder Juice of ½ lime Salt to taste For the Green Sauce: ½ cup fresh cilantro ¼ cup fresh parsley 1/4 cup dill 1 clove garlic 1 tsp honey 1/2 tsp red pepper flakes Juice of ½ lime 2 tbsp olive oil 1 tbsp water (or more to thin) Salt to taste Instructions Make the marinade: In a bowl, mix together the olive oil, lime juice, honey, minced chipotle in adobo, smoked paprika, garlic powder, salt, and pepper. Marinate the salmon: Add salmon cubes to the bowl and gently toss to coat. Let marinate for at least 15 minutes (up to 30 for more flavor). Cook the salmon: Heat a drizzle of oil in a nonstick skillet over medium-high heat. Sear salmon for 2–3 minutes per side until golden and cooked through. Make the Mango Salsa: In a mixing bowl, combine the diced mango, corn, halved cherry tomatoes, chopped jalapeño, and red onion. Squeeze in the lime juice and season with salt. Toss gently and chill in the fridge until ready to serve. Make the Spicy Greek Yogurt Aioli : In a small bowl, whisk together Greek yogurt, hot sauce, chili lime, garlic powder, lime juice, and salt. Adjust seasoning to taste. Chill until ready to use Make the Herby Green Sauce: Add cilantro, parsley, dill, garlic, honey, red pepper flakes, lime juice, olive oil, water, and salt to a blender or food processor. Blend until smooth, adding more water 1 tsp at a time if needed to thin to a pourable consistency. Taste and adjust seasoning or acidity as needed. Assemble Bowl: Start with a base of brown rice in each bowl. Top with salmon bites, mango corn salsa, and sliced avocado. Drizzle generously with spicy aioli and green sauce. Optional: garnish with fresh herbs, chili flakes, or a lime wedge. Meet your new weeknight obsession: the Chipotle Lime Salmon Bowl with Mango Corn Salsa and Spicy Aioli. This bowl is a full-on flavor bomb AND its healthy. We’re talking tender, caramelized salmon bites marinated in smoky chipotle, zesty lime, and sweet honey, piled high over a bed of whatever grain or greens your heart desires. A juicy, bright mango corn salsa brings a sweet heat that keeps you coming back for more. And I love me a sauce so we've got 2 of them: spicy Greek yogurt aioli and an Herby Green Sauce. NotSoNaughty, BanginBowls, healthy, salmon, mains Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Lemongrass Coconut Broth with Katsu Chicken make me Ingredients Serving Size: 2-3 bowls For the Broth: 1 stalk lemongrass, finely chopped 1 shallot, finely chopped 2 cloves garlic, finely chopped 1 inch fresh ginger, finely chopped 1 tsp chili crunch 1 can unsweetened coconut milk 1/2 cup chicken stock 1 tbsp fish sauce 1 tsp soy sauce 1 and 1/2 tsp light brown sugar 1 Lime, juice and zest Salt and pepper to taste 1/2 stock of enoki mushrooms 1 small bunch of cilantro or green onion, for topping Chili oil, for topping Sesame seeds, for topping Fried onions (store bought), for topping 1 cup cooked jasmine rice For the Katsu Chicken 4 boneless skinless chicken thighs, pounded to 1/2-inch thick 2 eggs 3 tbsp all purpose flour 1/2 tsp kosher salt 1/2 tsp black pepper 1 tsp garlic powder 2 cups panko breadcrumbs neutral oil for frying Instructions Make the Lemongrass Coconut Broth Heat a medium pot over medium heat with a small drizzle of neutral oil. Add the chopped lemongrass, shallot, garlic, and ginger. Sauté for 3 to 4 minutes until softened and fragrant. Season with a little salt and pepper. Stir in the chili crunch and cook for 30 seconds. Pour in: coconut milk, chicken stock, fish sauce, soy sauce, brown sugar Bring to a gentle simmer and cook for 10-12 minutes so the flavors meld together. Stir in the lime juice and zest. Add the enoki mushrooms and simmer another 2 minutes until tender. Taste and season with salt and pepper as needed. Keep warm over low heat. Prep the Katsu Chicken Pat the chicken thighs dry. In a medium bowl, whisk together: eggs, flour, kosher salt, black pepper, garlic powder This creates a thicker wet batter that gives the katsu a crispier, craggier crust. Place the panko breadcrumbs in a separate shallow bowl. Dip each chicken thigh into the wet batter, letting excess drip off. Press firmly into the panko until fully coated. Fry the Chicken Fill a deep skillet with about 2 inches of neutral oil. Heat oil to 350°F. Fry chicken in batches for 4 to 5 minutes per side until internal temperature reaches 165°F Transfer to a wire rack or paper towels. Let rest 2 minutes, then slice. Assemble the Bowls Divide jasmine rice between bowls. Ladle the broth around the rice. Top with sliced katsu chicken. Finish with: cilantro or green onion, chili oil, sesame seeds, fried onions, extra lime wedges if desired Fragrant lemongrass, creamy coconut milk, fresh lime, and a little chili heat come together in this cozy, flavor packed broth that feels like comfort food with a kick. Poured over jasmine rice and topped with crispy golden chicken katsu, every bite is rich, bright, crunchy, and deeply satisfying. It’s the kind of bowl that tastes like your favorite late night takeout, but fresher, creamier, and way more addictive. mains, MainSqueeze, healthy, coconut Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

French Onion Garlic Bread make me Ingredients Serving Size: 3-4 people For the Roasted Garlic and Shallot Butter: 2 bulbs of garlic 2 large shallots 1/2 cup unsalted butter, softened 1 tsp red pepper flakes 1 tsp Italian seasonings Salt and pepper, to taste For the French Onion Garlic Bread: 1 loaf of French bread, cut in half lengthwise 1 caramelized onion, recipe below 1 cup shredded mozzarella cheese 1 cup shredded Gruyère cheese 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) Salt and pepper, to taste Caramelized Onions (for the bread): 2 tbsp butter 1 large onion, thinly sliced 1 tbsp brown sugar 1 tsp Worcestershire Salt and pepper, to taste For the Bechamel Sauce: 1 tbsp butter 1 tbsp all-purpose flour 1 cup whole milk 1/4 tsp freshly grated nutmeg (optional) Salt and pepper, to taste Instructions Step 1: Roast the Garlic and Shallots Preheat your oven to 450°F Slice the top off the garlic bulb to expose the cloves, and place it on a sheet of foil. Drizzle with olive oil and wrap it in foil. Peel the shallots and cut them in half. Place them on a separate piece of foil, drizzle with olive oil and salt, and wrap them up. Roast both the garlic and shallots in the preheated oven for about 40 minutes to an hour, or until soft and golden. Once roasted, let them cool for a few minutes. Squeeze the garlic out of its skins and roughly chop the shallots. In a small bowl, combine the roasted garlic, roasted shallots, softened butter, red pepper flakes, Italian seasonings, salt, and pepper. Mix well and set aside. Step 2: Caramelize the Onions Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally until they are soft and golden brown. Add the brown sugar and balsamic vinegar, stirring until the sugar dissolves and the onions become deeply caramelized. Season with salt and pepper, then set aside. Step 3: Make the Bechamel Sauce In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to create a roux, making sure it doesn’t brown. Gradually pour in the milk while whisking continuously to prevent lumps. Keep whisking until the sauce thickens (about 5-7 minutes). Once thickened, add the nutmeg (if using), and season with salt and pepper to taste. Stir well. Add the caramelized onions to the sauce and mix. Set aside. Step 4: Assemble the French Onion Garlic Bread Preheat your oven to 400°F Slice the loaf of French bread in half lengthwise, then spread the roasted garlic and shallot butter evenly on both halves. Top with the caramelized onions, spreading them out evenly. Sprinkle the shredded mozzarella and Gruyère cheeses generously over the onions. Sprinkle fresh thyme leaves (or dried thyme) over the top. Step 5: Bake the Bread Place the prepared bread halves on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden and crispy. You can broil at the end to get the cheesy crispy. Remove from the oven and allow to cool for a few minutes before slicing. Serve warm and enjoy the rich, savory flavor of French onion garlic bread If you're looking for a show-stopping appetizer or the perfect side to any meal, look no further! This French Onion Garlic Bread is everything you love about French onion soup, but in a warm, cheesy, and irresistibly savory bread form. Imagine crispy, golden French bread topped with a luscious layer of roasted garlic and shallot butter, sweet caramelized onions, and a gooey blend of mozzarella and Gruyère cheeses. A sprinkle of fresh thyme adds just the right touch of herbaceous goodness. It's the ultimate comfort food—garlicky, cheesy, and absolutely impossible to resist! Get ready to indulge in a bite of pure deliciousness. garlic butter, bread, sandwiches, sides, mains, caramelized onions Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Italian Sliders make me Ingredients Serving Size: 12 sandwiches For the sliders: 1 pack of King’s Hawaiian Sweet Rolls (12-count) 9 slices prosciutto 9 slices salami 9 slices spicy salami 6 slices mortadella 1/2 cup sun-dried tomatoes 2 large balls of burrata 1/4 cup tomato pesto (or sauce of choice for top buns) 1/4 cup pesto (store bought or homemade) Hot honey, to drizzle Parmesan, grated Salt and pepper, to taste For the garlic butter: 1/2 cup unsalted butter (1 stick), melted 3 cloves garlic , minced 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme) 1/2 tsp garlic powder (optional) 1 tbsp Parmesan cheese (optional, for added flavor) Instructions Preheat your oven to 375°F (175°C). Prepare the garlic butter : In a small bowl, mix together the melted butter, minced garlic, Italian seasoning, garlic powder (if using), and Parmesan cheese. Stir well until combined. Set aside. Prepare the rolls : Without separating the rolls, slice the entire pack of King’s Hawaiian rolls in half horizontally, creating a top and bottom layer.. Assemble the sliders : Spread a thin layer of pesto over the bottom layer of rolls. Add your cured meats, sun-dried tomatoes, burrata, grated parmesan, salt and pepper to taste, drizzle of hot honey and tomato pesto to top rolls. Cover with the top half of the rolls. Brush with garlic butter : Generously brush the garlic butter mixture over the top of the rolls, making sure to cover every inch. Bake the sliders : Place the sliders in the preheated oven and bake for about 7-10 minutes, or until the cheese is melted and the rolls are golden brown on top. Serve : Let the sliders cool for a minute before slicing and serving. These are perfect for parties, game days, or a family dinner! Want to impress your friends with minimal effort? These sliders are topped with a rich, flavorful garlic butter sauce, infused with Italian seasoning and a hint of Parmesan cheese. Baked to golden perfection, the result is a melt-in-your-mouth treat that balances sweet, salty, and savory flavors in every bite. Perfect for parties, game day, or any occasion when you want to impress with minimal effort! italian sliders, sliders, sandwiches, appetizers, snacks Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Muffuletta Sandwich make me Ingredients Serving Size: 4-6 For the olive salad 1 cup green olives 1 cup kalamata olives 1/2 cup giardiniera 2 tbsp cherry pepper mix 2 large slices of roasted red pepper 2 tbsp capers 2 cloves garlic 1 tbsp fresh parsley 1 tsp dried oregano 1/4 tsp red pepper flakes 1/4 cup extra virgin olive oil 1 tbsp red wine vinegar For the sandwich 1 large round sesame bread loaf (this is classic, but I had left over focaccia and used that) 1/4 lb Genoa salami 1/4 lb mortadella 1/4 lb capicola 1/4 lb provolone cheese 1/4 lb mozzarella cheese, sliced Olive oil, to spread on the inside of both slices of bread Instructions Make the olive salad Combine all ingredients in a food processor and pulse until minced. Let sit for at least 30 minutes, though a few hours or overnight is even better. Prepare the bread Slice the bread horizontally. Pull out a little of the soft interior if it's very thick. Drizzle and lather both sides of the sandwich bread in olive oil Build the sandwich Spread half of the olive salad on the bottom half of the bread. Layer salami, mortadella, canicola, provolone and mozzarella. Spoon the remaining olive salad over the top. Place the top half of the bread on the sandwich. Press and chill Wrap tightly in plastic wrap. Place a heavy skillet or cutting board on top and refrigerate for 1–2 hours. This allows the flavors to meld and makes slicing easier. *This is optional because with my bread it was better to eat right away.* Serve Cut into wedges and serve at room temperature. The muffuletta is a New Orleans classic for good reason. It's SOOO good. It is usually built on a round sesame loaf howeverrrr I just made a pizza focaccia so that's what we're using today. It's layered with Italian meats, provolone cheese, and a briny, delicious olive salad. It's the kind of sandwich that somehow gets even better as it sits. This version stays true to the original in some ways but off the rails in others. It still delivers the perfect balance of salty, tangy, savory flavors in every bite, though. Whether you're feeding a crowd or making lunch for the week, this hearty sandwich is always a good idea. sandwiches, mains, muffuletta, italian Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Baked Spicy Tuna Cups make me Ingredients Serving Size: 6-8 cups For the Tuna Mixture: 2 ahi tuna filets, diced into small cubes 1 tbsp soy sauce 2 tbsp mayo (Kewpie preferred) 1 tsp sesame oil ½ tbsp sriracha 1 tsp honey For the Cups: 1 cup cooked sushi rice (seasoned with rice vinegar, sugar, and salt) 6–8 square sheets of nori (cut to fit a muffin tin) Neutral oil spray Toppings: ½ avocado, thinly sliced or diced 1 scallion, thinly sliced Chili crunch or chili oil Pickled ginger Toasted sesame seeds Instructions Prep the Tuna : In a medium bowl, mix cubed ahi tuna with soy sauce, mayo, sesame oil, sriracha, and honey. Stir well and set aside. Assemble the Cups : Preheat oven to 400°F (200°C). Lightly grease a muffin tin with neutral oil or spray. Press one square of nori into each muffin cavity, gently folding the edges to fit. Add Rice : Spoon about 2 tablespoons of sushi rice into each nori cup and press down firmly to mold it to the shape of the tin. Add Tuna : Scoop a generous spoonful of the spicy tuna mixture on top of the rice in each cup. Sprinkle with sesame seeds. Bake : Bake for 10 minutes, until the nori edges are crisp and the tuna is just warmed through (not overcooked!). Garnish : Top each cup with diced avocado, scallions, a drizzle of chili crunch, and a slice of pickled ginger. These Baked Spicy Tuna Cups are bite-sized bombs of flavor that are easily customizable and perfect for sushi lovers. Were talking crispy nori bottoms, creamy spicy tuna middles, and all the toppings your heart desires. They’re baked, not raw (so no side-eye from your squeamish friends), and they disappear faster than your last situationship. One bite and you’re hooked. mains, MainSqueeze, NotSoNaughty, sushi, tuna, healthy Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Spicy Vodka Lasagna Soup make me Ingredients Serving Size: 6-8 people ½ lb lean ground beef ½ lb spicy Italian sausage 1 tbsp olive oil 1 small yellow onion, chopped 3 cloves garlic, minced 2½ tbsp tomato paste 1½ tbsp sugar 1 cup heavy cream 1 (24 oz) jar spicy vodka sauce (such as Carbone’s) Salt and freshly ground black pepper, to taste ½ tsp red pepper flakes (or more for extra heat) 2 tbsp fresh parsley, chopped 2 tbsp fresh basil, chopped ½ tsp dried oregano ½ tsp Italian seasoning 4 cups chicken broth 9 lasagna noodles, broken into bite-sized pieces 1 cup shredded mozzarella ½ cup shredded Parmesan Ricotta, for serving Fresh basil Extra Parmesan Instructions Sauté the Aromatics: In a large pot over medium-high heat, heat olive oil. Add the chopped onion and sauté for 2–3 minutes until softened. Stir in the garlic and cook another 1–2 minutes until fragrant. Brown the Meat: Add the ground beef and sausage. Season with salt and pepper. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if needed. Add the Spices: Stir in tomato paste, oregano, Italian seasoning, and red pepper flakes. Cook for 2–3 minutes to caramelize the paste slightly. Add Liquids: Pour in the spicy vodka sauce and chicken broth. Stir well and bring to a boil. Simmer with Noodles: Add broken lasagna noodles and heavy cream. Reduce heat to medium-low and simmer, stirring occasionally, until noodles are tender (about 12–15 minutes). Finish the Soup: Stir in the sugar, parsley, and basil. Let the soup reduce for a few minutes. Once slightly thickened, add mozzarella and Parmesan and stir until melted and combined. Serve: Ladle soup into bowls. Top each serving with a dollop of ricotta, extra Parmesan, and fresh basil. If lasagna and a cozy bowl of soup had a spicy little love child, this would be it. This Spicy Vodka Lasagna Soup is everything you crave in a comfort meal: rich, creamy vodka sauce, hearty chunks of beef and sausage, melty cheese, and tender pasta swimming in a perfectly spiced broth. It’s got all the soul of classic lasagna, minus the layering and baking. Bonus? It comes together in one pot, so you can spend more time curled up on the couch and less time doing dishes. Top it with a dreamy dollop of ricotta and a shower of fresh basil, and you’ve got the ultimate weeknight hug in a bowl. soup, lasagna, vodka sauce, mains, soups, fall Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Gyoza Smash Tacos make me Ingredients Serving Size: 6-8 people Filling 1 lb ground pork ½ cup chopped scallions 3 garlic cloves, minced 3 tbsp soy sauce 1/2 tbsp rice vinegar 1 tbsp oyster sauce 2 tsp agave 2 tsp sesame seeds 1 tsp chili crunch Chili Crunch Aiolii ½ cup mayonnaise 2–3 tbsp chili crunch (adjust heat to taste) 1/2 tbsp honey 1 tsp lemon juice Pinch of salt Assembly ~30 round wonton wrappers (or you can cut them into rounds) 1 tbsp vegetable oil 1 cup coleslaw mix 1/4 cup chili crunch aioli For Serving Chili oil Ponzu Instructions 1) Make the filling In a large bowl, mix together: Ground pork, Scallions, Garlic, Soy sauce, Oyster sauce, Bouillon, agave, sesame seeds, Black pepper. Mix until fully combined. Set aside 2) Make the slaw topping In a bowl, mix together the chili crunch ingredients until uniform. Add your slaw to a large bowl and mix the chili crunch aioli into the slaw and set aside. 3) Smash onto wrappers to make sure the wrappers hold, doube up the wrappers so 2 are laying on top of eachother. Place rougly 1 tbsp filling in the center of each doubled wonton wrapper(s). Make sure its spread thin from edge to edge. 4) Pan-fry Heat oil in a skillet over medium-high until shimmering. Cook 4 tacos at a time. Filling-side down first. Cook ~2 minutes until crispy and slightly charred. 5) Flip & crisp Flip so the wrapper side is on the pan. Cook 1 more minute until the wrapper crisps. 6) Serve Plate them up and add your slaw on top of each taco. Serve with more chili oil or ponzu. The perfect mix of your favorite dumplings and a crunch lil taco gyoza, appetizers, tacos Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Greek Goddess Nachos make me Ingredients Serving Size: 5-6 people Base: 1 bag pita chips (plain or garlic-flavored, I used Stacys) Toppings: 1 cup diced cucumber 1 cup cherry tomatoes, quartered ½ small red onion, finely diced ½ cup pickled red onions ½ cup Kalamata olives, sliced ½ cup crumbled feta 2 tbsp chopped fresh parsley ½ cup hummus (store-bought or homemade) ½ cup tzatziki (store-bought or homemade) Dressing: 3 tbsp olive oil 1 tbsp red wine vinegar ½ tsp dried oregano Salt and freshly cracked black pepper, to taste Instructions Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Set aside. Layer the base and add toppings: Arrange the pita chips on a large serving platter or shallow bowl. Scatter cucumber, tomatoes, red onion, pickled onions, olives, and feta evenly over the chips. Add generous spoonfuls of hummus and tzatziki across the top. Drizzle the goods: Finish with a generous drizzle of your tangy oregano vinaigrette. Garnish and serve: Sprinkle with fresh parsley and serve immediately before the chips soften. Everyone loved the Charcuterie Nachos, so lets make a healthy version! These Greek-style nachos are everything you love about a mezze platter, piled high on a bed of crispy pita chips and dressed with all of our favorite toppings. We’re talking juicy tomatoes, briny olives, pickled onions, creamy dollops of tzatziki and hummus, and a drizzle of herby red wine vinaigrette that ties the whole thing together. It’s fresh, crunchy, salty, creamy, and addictive. Basically, if a Greek salad and a snack board had a messy, delicious love child… this would be it. NotSoNaughty, Appetizers, greek, healthy, nachos Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Spicy Sausage Lasagna with Béchamel make me Ingredients Serving Size: 8-10 people Spicy Sausage Sauce 2 tablespoons extra-virgin olive oil 1/2 pound hot Italian sausage, casings removed 1/2 pound ground beef 1 yellow onion, finely diced 3 garlic cloves, finely diced 1 teaspoon kosher salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 (6-ounce) can tomato paste 2/3 cup dry white wine 2 teaspoons Italian seasoning 2 teaspoons agave 1 (28-ounce) can crushed tomatoes Béchamel Sauce 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 2 cups whole milk Kosher salt and freshly ground black pepper, to taste 1/2 teaspoon freshly grated nutmeg 3/4 cup freshly grated Parmesan cheese (3 ounces) To Assemble Kosher salt, to taste 1 pound lasagna noodles 2 teaspoons extra-virgin olive oil, plus more for greasing 5 ounces mozzarella, grated (about 1 1/4 cups) Torn fresh basil, for garnish Instructions 1. Make the Meat Sauce Heat the olive oil in a large pot over medium heat. Add the sausage and beef, breaking it apart with a wooden spoon. Cook until browned and crispy in spots, 6–8 minutes. Add the onion and cook until softened, 5 minutes. Add the garlic and cook 1 minute more. Season with the salt and pepper. Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 2 minutes. Pour in the white wine and scrape up any browned bits. Simmer for 2–3 minutes until reduced. Stir in the Italian seasoning, agave, and crushed tomatoes. Bring to a simmer, reduce heat to low, and cook uncovered for 20–25 minutes until thick and rich. Adjust seasoning as needed. 2. Make the Béchamel In a medium pot, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a smooth roux. Slowly pour in the milk while whisking so no lumps form. Bring to a gentle simmer and cook until thickened, 3–5 minutes. Season with salt, pepper, and nutmeg. Turn off the heat and whisk in the Parmesan until smooth and creamy. 3. Cook the Lasagna Noodles Bring a large pot of salted water to a boil. Add the noodles and cook until just shy of al dente—they’ll finish in the oven. Drain and toss gently with 2 teaspoons olive oil to prevent sticking. 4. Assemble the Lasagna Preheat oven to 375°F . Lightly grease a 9×13-inch baking dish with olive oil. Spread a thin layer of sausage sauce on the bottom. Add a layer of noodles. Spread a generous layer of béchamel over the noodles, then a layer of sausage sauce, then a sprinkle of mozzarella. Repeat the layers until everything is used, finishing with béchamel + sausage sauce + mozzarella on top. 5. Bake Cover the dish with foil (tent it so it doesn’t touch the cheese). Bake for 25 minutes . Remove foil and bake another 15–20 minutes , until bubbling and golden. Let it rest 10–15 minutes before slicing. Top with torn fresh basil and extra Parmesan if you want it extra luxe. This is the kind of lasagna you make when the temperatures drop and you want something warm, creamy, and comforting enough to justify staying inside all weekend. With spicy sausage, melty mozzarella, and that dreamy béchamel, it’s basically winter in its best possible form. lasagna, fall, mains, sausage Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

French Onion Chips make me Ingredients Serving Size: serves 10 1 medium onion (thinly sliced using a mandolin) 1/2 cup shredded Parmesan cheese 1/2 cup shredded Gruyère cheese 1-2 tbsp olive oil Salt (to taste) Freshly cracked black pepper (to taste) 1/2 tsp dried thyme (or a few fresh sprigs) 1/2 tbsp Worcestershire sauce 1 tsp honey To Make the Garlic Herb Aioli 1 cup mayonnaise 2-3 cloves garlic (minced) 1 tbsp fresh parsley (finely chopped) 1 tsp honey 1 tbsp fresh lemon juice 1/2 tsp Worcestershire sauce Salt (to taste) Freshly cracked black pepper (to taste) Instructions Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. 2. Prepare the Cheese Layer: Sprinkle a layer of shredded Parmesan and Gruyère cheese on the parchment paper, covering the area where the onion slices will go. 3. Slice the Onions: Thinly slice the onions into rings, about 1/8-inch thick. Place the thin onion slices in a layer on top of the cheese, they can overlap. 4. Season the Onion Chips: Drizzle olive oil evenly over the onions. Sprinkle with salt, freshly cracked black pepper, and dried thyme. Drizzle Worcestershire sauce over the onions, followed by a drizzle of honey for a touch of sweetness. 5. Bake: Place the baking sheet in the oven and bake for 15 minutes, or until the onions are crispy and the cheese is golden and bubbling. Once they’re done, remove from the oven and let them cool slightly. You can break them into smaller pieces or serve them as larger chips. Enjoy the crispy, cheesy goodness! 6. Make the Aioli: In a medium bowl, add the mayonnaise, minced garlic, chopped parsley, honey, lemon juice, and Worcestershire sauce. These Onion Chips are the ultimate snack upgrade for a game day or a night with friends. Think crispy, cheesy goodness with a burst of savory flavor from melted Parmesan and Gruyère, perfectly balanced by a sweet touch of honey. The onions get beautifully caramelized and crispy, while a dash of Worcestershire sauce and thyme brings a depth of flavor you didn’t know you needed. With every bite, you’ll get a satisfying crunch, a little bit of cheese pull, and a whole lot of yum! Basically a French onion soup in a bite. onion, French onion, soup, chips, snacks, game day, cheese, parmesan Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Juicy Chicken Gyro make me Ingredients Serving Size: 4-5 people For the Greek Oven Baked Chicken 8 boneless, skinless chicken thighs 1 cup plain Greek yogurt 4 tablespoons olive oil 4 teaspoons dried oregano 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons lemon zest 4 tablespoons fresh lemon juice Salt and pepper to taste For the tzatziki: 1 cup plain greek yogurt 1/2 cup grated cucumber 1 Tbsp fresh dill (or 1 teaspoon of dried dill) 2 garlic cloves, minced 2 Tbsp lemon juice 1 Tbsp olive oil ½ tsp salt Cracked black pepper, to taste For the Gyro: 1/2 sliced red onion Homemade Tzatziki Hummus (store-bought or homemade) Oven baked chicken, sliced 1 tomato, diced For the Garlic Pita: 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 tablespoon active dry yeast 1 tablespoon olive oil 3/4 cup warm water (about 110°F/43°C) 2-3 cloves garlic, minced 2 tablespoons melted butter or olive oil (for brushing) 1 teaspoon dried oregano (optional, for extra flavor) Instructions To make the tzatziki sauce: Wrap your grated cucumber in a few paper towels or place it in a cheese cloth and wring out as much liquid as possible. Then add your grated cucumber to a large mixing bowl along with the rest of your ingredients and stir until fully combined. (Taste and adjust your salt and pepper if needed.) Cover the bowl and keep your tzatziki in the refrigerator while you prepare the chicken. To Make the Chicken In a large bowl, combine the Greek yogurt , olive oil , oregano , garlic powder , onion powder , cumin , paprika , lemon zest , and lemon juice. Stir until smooth and well-combined. Season with salt and pepper to taste. Add the boneless chicken thighs to the bowl and coat them evenly with the yogurt marinade. You can marinate the chicken for at least 30 minutes or, for better flavor, leave it in the fridge for 2-4 hours (or even overnight). Bake the Chicken: Preheat your oven to 425°F (220°C) . Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs on the prepared baking sheet in a single layer. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. The chicken should be golden and slightly crispy on the outside. Once cooked, remove the chicken from the oven and let it rest for a few minutes. To Make the Garlic Pita: 1. Activate the Yeast: In a small bowl, combine warm water , sugar , and yeast . Stir gently and let it sit for about 5-10 minutes until the mixture is frothy (this means the yeast is active). 2. Make the Dough: In a large mixing bowl, combine flour and salt . Create a well in the center. Add the olive oil and the yeast mixture into the well. Stir to combine and form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. If the dough is sticky, add a little more flour; if it’s too dry, add a bit more water. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap. Let the dough rise in a warm spot for about 1-1.5 hours , or until it has doubled in size. 4. Prepare the Garlic Butter: In a small bowl, combine melted butter or olive oil with minced garlic and dried oregano (if using). Set aside. 5. Shape the Pitas: Once the dough has risen, punch it down to release the air. Divide the dough into 6 equal portions and roll each portion into a ball. Roll each ball out into a flat circle, about 6 inches in diameter. Try to keep the thickness even, about 1/4 inch . 6. Cook the Pitas: Heat a cast-iron skillet or non-stick frying pan over medium-high heat. No oil is needed for the pan. Place the rolled-out dough onto the hot skillet and cook for about 2 minutes until bubbles start to form. Flip it over and cook for another 1-2 minutes until golden brown spots appear on the other side. If you’re cooking multiple pitas, you can keep the cooked ones warm by wrapping them in a clean towel. As soon as the pitas come off the skillet, brush them generously with the garlic butter you prepared earlier. This adds a delicious garlic flavor to the pitas. This Chicken Gyro on Homemade Garlic Butter Pita is a mouthwatering fusion of tender, marinated chicken, perfectly cooked and served on a soft, warm pita infused with rich, aromatic garlic butter. The gyro is topped with fresh, crunchy vegetables like crisp lettuce, ripe tomatoes, and tangy red onions, balanced by a generous drizzle of creamy tzatziki sauce chicken gyro, gyro, sandwiches, mains, tzatziki, entree, healthy, MainSqueeze, NotSoNaughty Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Blueberry Lemon Bars make me Ingredients Serving size: 16 squares For the Crust: 2 1/2 cups all-purpose flour (300g) 2/3 cup powdered sugar (66g) 1/2 tsp salt 12 tbsp unsalted butter , melted (170g) 1 tsp vanilla extract For the Filling: 3 cups sugar (600g) 1/2 cup all-purpose flour (60g) 3 tbsp lemon zest (from 3 lemons) 8 large eggs , room temperature 1 cup fresh lemon juice (240mL) 1 1/2 cups fresh blueberries (or frozen, but fresh is ideal for flavor!) For the Crumble Topping: 1 (13.25-ounce) box vanilla cake mix ½ cup (1 stick) unsalted butter, melted For Dusting: Powdered sugar (for a finishing touch) Instructions Prepare the Oven & Pan : Preheat your oven to 350°F (175°C) . Line a 9x13-inch baking dish with parchment paper for easy removal of the bars. Make the Crust : In a medium bowl, whisk together 2 1/2 cups flour , powdered sugar , and salt . Add the melted butter and mix until fully combined. For extra flavor, add a splash of vanilla extract with the butter. Press the dough evenly into the prepared baking dish to form the crust. Bake at 350°F (175°C) for about 20 minutes, or until the crust is lightly golden. Prepare the Lemon Blueberry Filling : While the crust is baking, place the sugar and lemon zest in a food processor. Pulse until the zest is fully incorporated and the sugar turns light yellow. If you don’t have a processor, finely mince the zest and mix it with the sugar in a bowl. In a large bowl, combine the zesty sugar with 1/2 cup flour and whisk until smooth. Add the fresh lemon juice and eggs and mix until completely combined. Gently fold in the blueberries , making sure not to break them up too much (if using frozen, fold in gently while still frozen to prevent bleeding). Make the Crumble Topping : In a large bowl, mix together the vanilla cake mix and the melted butter until crumbles form. coarse crumbs. You want some larger chunks of butter for that perfect crumble texture! Assemble & Bake : Once the crust is baked and golden, pour the lemon-blueberry filling over the crust. Then, sprinkle the crumble topping evenly over the filling. Return the pan to the oven and bake for 30-35 minutes , or until the filling is set and the crumble is golden and crispy. You may want to rotate the pan halfway through for even baking. Cool & Chill : After baking, let the bars cool in the pan for about 1 hour . Then, transfer to the refrigerator and chill for at least 2 hours to set the filling and allow the crumble to firm up. Serve : Once fully chilled, dust with powdered sugar for a finishing touch. Slice into bars using a sharp, damp knife (wipe the knife between cuts for clean edges). The ultimate dessert twist with blueberries, zesty lemon, and a sweet crumble topping. This combination adds the perfect balance of tart, sweet, and buttery crunch to your favorite classic lemon bars. lemon bars, lemon, dessert, bars, blueberry, crumble, fall Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy

Caramelized Peach and Burrata Sandwich make me Ingredients Serving Size: 2 sandwiches 4 slices good sourdough 2 tbsp salted butter, softened 1 garlic clove, peeled 12 slices prosciutto 2 small balls fresh burrata 2 ripe peaches, sliced thin 1 tbsp butter 1 tsp brown sugar 2 handfuls arugula Squeeze of fresh lemon Balsamic glaze, for drizzling Flaky sea salt Fresh cracked black pepper, optional Instructions Toast your Sourdough 1. In a skillet on medium/high heat add 1 tbsp salted butter and toast the outside of all slices of bread until golden. Set aside. For the Caramelized Peaches In the same heated skillet, reduce to medium heat. Melt 1 tablespoon butter and add peaches with brown sugar. Cook 3 to 5 minutes until glossy, lightly caramelized, and jammy at the edges. Set aside. Build Sandwich Brush the toasted part of the bread with a little garlic for a kick. Build sandwich but adding your arugula, a squeeze of lemon, 6 slices of prosciutto each, 1 ball of burrata each (broken open), topped with your peaches, a drizzle of balsamic glaze, and a pinch of flaky sea salt and freshly cracked black pepper. Close and serve! This Peach Prosciutto and Burrata Sandwich is everything you want in one bite: buttery toasted sourdough, creamy burrata, salty prosciutto, sweet caramelized peaches, peppery arugula, and a drizzle of balsamic. It’s simple, flavorful, and the perfect balance of sweet and savory. sandwiches, summer, peach, burrata, cheese Previous Recipe Next Recipe Let's Connect! Business & Booking teamnaughtyfork@gersh.com General ss@thenaughtyfork.com Copyright ©2025 Naughty Fork. Website by Twenty92 . All Rights Reserved. Privacy Policy