Surf n' Turf Sandwich make me Ingredients Serving Size: 2 sandwiches For the Sandwich: 1/2 loaf French bread, cut in half lengthwise 4 (5-6 oz) lobster tails 1 (6-8 oz) filet mignon 1 cup store-bought crispy onions 2 tbsp unsalted butter 1 tbsp olive oil Salt & black pepper, to taste For the Old Bay Cream Sauce: 1 tbsp unsalted butter 1 small shallot, minced 1 clove garlic, minced 1 cup heavy cream 1 tbsp Old Bay seasoning 1 tsp Dijon mustard 1 tbsp lemon juice ¼ cup grated Parmesan cheese Instructions Make the Old Bay Cream Sauce: In a saucepan over medium heat, melt the butter. Add the shallot and old bay and cook until soft (about 2 minutes). Stir in the garlic and cook for 30 seconds. Pour in the heavy cream and Old Bay seasoning, stirring to combine. Let it simmer until slightly thickened (3-4 minutes), then add the Dijon mustard, lemon juice, and Parmesan cheese. Stir until smooth. Remove from heat and keep warm. Cook the Steak: Pat the filet dry and season with salt and pepper. Heat olive oil in a cast-iron skillet over high heat. Sear the steak for about 3-4 minutes per side (medium-rare) or to your preferred doneness. Optional: Add a pat of butter and rosemary for fragrance. Remove from heat, let it rest for 5 minutes, then slice thinly. Cook the Lobster: In a pot of boiling water, add lobster tails and boil for 5 minutes depending on size. Let cool and then take them out of their shell. Assemble the Sandwich: Lightly toast the French bread. Spread a generous layer of Old Bay cream sauce on both halves. Layer on the sliced filet, followed by the lobster. Drizzle with extra sauce and top with crispy onions. Cut and serve immediately. This isn’t just a sandwich—it’s seduction between bread. Juicy, buttery lobster cozies up to melt-in-your-mouth filet mignon, all drizzled in a rich, velvety Old Bay Cream Sauce that’s got just the right amount of spice. Nestled in crispy, toasted French bread and finished with a crunch of crispy onions, every bite is pure indulgence. sandwiches, seafood, steak, surfnturf, sauce 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 Fried Chicken Tenders make me Ingredients Serving Size: 4 people For the chicken: 12-14 chicken tenders 4 eggs 1 cup flour 1 tsp salt ½ tsp black pepper ½ tsp garlic powder ½ tsp paprika Potato coating: 4 medium russet potatoes (shredded on a box grater or food processor). Make sure you add shredded potatoes to a bowl of water and let soak for 15 mins and then completely dry them! 1 tsp salt 1 tsp garlic powder 1 tsp chili powder 1 tsp paprika ½ tsp pepper 1 tsp onion powder 2 tbsp potato starch For frying: Oil for deep fry (canola) Flaky salt to finish Instructions Season & Prep Chicken Pat tenders dry. Season with a sprinkle of salt and pepper Set Up Breading Station Bowl 1 → Flour (mixed with your seasonings above). Bowl 2 → Beaten eggs. Bowl 3 → Shredded potatoes (squeezed DRY — this is key or they’ll slip off). Coating Process Dredge chicken in flour → shake off excess. Dip into egg until fully coated. Press into shredded potato , firmly squeezing potatoes onto the chicken so they stick like a furry coat. Add them to a pan and put in the fridge for 20 mins. Fry Heat oil in a large skillet to 350°F . You can fill it a little less than1/2 of the way in the pan. Fry 5–7 minutes until golden and crisp (or 3–4 min if thin), Flipping half way Drain on a wire rack and sprinkle salt immediately. Serving with sauce of choice! I love Naughty Sauce ;) There are few things in life more universally adored than crispy chicken tenders and a mountain of golden French fries…so I figured, why choose? These potato-crusted tenders take the best of both worlds and smash them into one perfect bite: juicy, tender chicken wrapped in a crunchy, potato-coat that fries up into crackly perfection. It’s like if chicken tenders and French fries had a love child. chicken tenders, mains, French fries 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

Croissant French Onion Soup make me Ingredients Serving Size: 4-6 servings For the soup: 5 yellow onions, thinly sliced 3 tbsp unsalted butter 1 tbsp olive oil 1 tsp kosher salt ½ tsp black pepper 1 tsp sugar (helps with caramelization) 3 garlic cloves, minced 2 tbsp all-purpose flour ½ cup dry white wine (or sherry) 6 cups beef broth (or a mix of beef + chicken for lighter flavor) 2 tsp fresh thyme leaves (or ½ tsp dried) 1 bay leaf 1 tbsp Worcestershire sauce Salt & pepper to taste For the topping: 2 croissants, halved 6 tbsp butter, softened 2 tbsp chopped parsley 3 cloves garlic, minced Salt and pepper (to taste) 4 cups grated Gruyère cheese Instructions 1. Caramelize the onions In a large heavy pot, melt the butter and olive oil over medium heat. Add the onions, salt, pepper, and sugar. Cook 45–55 minutes , stirring every few minutes, until the onions are deep golden brown and jammy. If they start to burn, lower the heat—slow is key here. 2. Add garlic + flour Once cooked and jammy, stir in the garlic and cook 1 minute. Sprinkle in the flour and cook another 1–2 minutes to thicken the base. 3. Deglaze Pour in the white wine, scraping up all the brown bits from the bottom. Let it simmer for 2–3 minutes. 4. Build the broth Add broth, thyme, bay leaf, and Worcestershire. Simmer uncovered for 40 minutes . Taste and adjust seasoning. Remove bay leaf once done. 5. Make the croissant topping Make the garlic butter but mixing the softened butter, parsley, garlic, salt, and pepper until smooth Spread the butter on the bottom of the halved croissant and around the rim. Add the shredded gruyere to the buttered sides and place the 4 halves on a baking tray. As seen in video! Bake in oven at 350 for 6-7 minutes or until melty but not browning. Set aside. 6. Assemble + broil Ladle hot soup into oven-safe bowls. Top with toasted croissant and cheese skirt, then add a big heap of Gruyère. To keep the croissant from falling into the soup, you can always add an extra piece of croissant in the soup to prop it up (and you get to eat an extra peice of croissant hehe) Cover the croissant tops with aluminum foil so they don’t burn. Broil for 2–4 minutes until bubbly and golden. French onion soup is already one of those recipes that feels like a warm hug, but swapping the usual baguette for a buttery croissant? That’s what makes this the naughty fork. The croissant soaks up all that rich, caramelized-onion broth while still giving you those flaky, golden edges. It even has a perfect little cheesy skirt because she’s a classy lady. It’s the comfort classic you know, upgraded with the kind of indulgence that should honestly be illegal. soup, French onion, croissant, mains, appetizers, 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

After-the-Pool Italian Sandwich make me Ingredients Serving Size: 2 big a** sandwiches For the base: 4 slices sourdough bread, thick-cut 2 tbsp pesto (store-bought or homemade) 4 slices provolone cheese 4 slices deli ham 4 slices prosciutto 6 slices salami After-broil toppings: ½ cup fresh stracciatella cheese (or burrata insides) 4 tbsp tomato & garlic confit (see below) 1 handful store-bought olive oil potato chips Hot honey, for drizzling Extra-virgin olive oil, for brushing Flaky salt (optional) Instructions To make the Tomato & Garlic Confit: To a baking dish add 1 cup cherry tomatoes with a handful of garlic cloves, a pinch of salt and 1 spring of rosemary. Add olive oil until tomatoes are almost covered and place in oven at 300 for 30-40 minutes. To Make the Sandwich: Preheat your broiler to high. Line a baking sheet with foil. Layer it up: Spread pesto on all 4 slices of sourdough. On two of the slices, stack ham, prosciutto, and salami and top with provolone Broil open faced sandwiches for 2–3 minutes until cheese is melty and bubbly. Remove from oven. Add: A generous scoop of stracciatella. A spoonful or two of tomato-garlic confit. A handful of olive oil chips for that crunch moment . A drizzle of hot honey. Close with the top slice , give it a light press, and serve warm You’ve just rolled in from the pool — pruny hands, sunburnt cheeks, and a very real hunger that only cured meats and cheese can fix. Well boy oh boy do I have the perfect thing for you. This isn’t a sad lil turkey club. This is a crispy, broiled sourdough Italian beast stacked with layers of honey ham, prosciutto, salami, and melty provolone — all sauced up with pesto, tomato and garlic confit, and stracciatella. I’ve said it before, there are only 2 rules when making an after-the-pool sandwich: 1. It needs to be messy and 2. You gotta have some good a** chips on it. This one passes both tests with flying colors. italian, sandwich, sandwiches, garlic, 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

Spicy Honey Miso Chicken Breakfast Sandwich make me Ingredients Serving Size: 2 sandwiches For the Spicy Miso Kewpie ½ cup Kewpie mayonnaise 1 tbsp white miso 1 tsp honey 1 tbsp chili crisp, plus more to taste 2 tsp rice vinegar ½ tsp toasted sesame oil Bunch of chives, thinly sliced For the Buttermilk marinade 2 boneless, skinless chicken thighs 1 ½ cups buttermilk 2 tbsp soy sauce 1 tbsp sriracha 1 tbsp grated ginger 4 garlic cloves, finely grated 1 tsp toasted sesame oil 1 tsp chili powder 1 tsp kosher salt ½ tsp pepper For the Crispy dredge 1 ½ cups all-purpose flour ½ cup cornstarch 1 tsp kosher salt 1 tsp chili powder ½ tsp garlic powder ½ tsp freshly ground black pepper Neutral oil, for frying For the Sandwiches 2 brioche buns 4 slices thick-cut bacon 2 fried eggs 2 crispy fried chicken thighs Spicy Miso Kewpie Mayo Butter, for toasting the buns Instructions 1. Marinate the chicken In a large bowl, whisk together the buttermilk, soy sauce, sriracha, ginger, garlic, sesame oil, chili powder, salt, and pepper. Add the chicken thighs and toss until completely coated. Cover and refrigerate for at least 4 hours or preferably overnight . 2. Make the spicy miso Kewpie Stir together the Kewpie, white miso, chili crisp, rice vinegar, and sesame oil until smooth. Fold in the scallions. Refrigerate until ready to assemble. 3. Cook the bacon Cook the bacon in a skillet until browned and crisp around the edges. Transfer to a paper towel-lined plate. You want it crispy enough to give the sandwich some crunch but not so brittle that it shatters when you bite into it. 4. Dredge the chicken In a shallow bowl, whisk together the flour, cornstarch, salt, chili powder, garlic powder, and black pepper. Drizzle 2 to 3 tablespoons of the chicken marinade into the flour mixture and toss it around with your fingers to create little clumps. Those craggy pieces are what give the chicken an extra crunchy crust. Remove each thigh from the marinade, letting the excess drip off, then press firmly into the flour mixture until completely coated. Let the dredged chicken sit for about 10 minutes before frying. 5. Fry the chicken Heat about 1½ to 2 inches of neutral oil in a heavy-bottomed pot to 350°F . Working in batches, fry the chicken for about 5 to 7 minutes , turning as needed, until deeply golden, crispy, and the thickest part reaches 165°F . Transfer to a wire rack and immediately season with a small pinch of salt. 6. Toast the brioche Lightly butter the cut sides of the brioche buns. Toast in a skillet until golden brown. 7. Assemble Spread a generous layer of spicy miso Kewpie mayo over both sides of each toasted brioche bun. Layer each sandwich: Bottom brioche bun → crispy fried chicken thigh → 2 slices thick-cut bacon → fried egg -> extra spicy miso Kewpie → top brioche bun. This Spicy Honey Miso Chicken Breakfast Sandwich has everything I want in a breakfast sandwich: crispy buttermilk fried chicken, thick-cut bacon, a runny fried egg, and a spicy miso Kewpie mayo piled onto a buttery brioche bun. The chicken is marinated with soy, sriracha, ginger, garlic, and sesame oil, then fried until extra crispy before getting a drizzle of spicy honey. It’s sweet, salty, spicy, crunchy, and definitely worth making breakfast a little more complicated for. sandwiches, sandwich, fried chicken, breakfast, 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

Creamy Lemon Pasta make me Ingredients Serving Size: 8 1 lb pasta (like fettuccine, spaghetti, or penne) 4 tablespoons olive oil 4 cloves garlic, minced 2 cups heavy cream 1 cup chicken broth (or vegetable broth) Zest and juice of 2 lemons Salt and pepper, to taste 1 cup grated Parmesan cheese 1 tsp red pepper flakes Fresh parsley, chopped (optional for garnish) Instructions Cook the Pasta: Cook the pasta in salted boiling water according to the package instructions. Once done, reserve 1 cup of pasta water and drain the rest. Set aside. Make the Cream Sauce: In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the chicken broth and bring it to a simmer. Let it cook for about 2-3 minutes, allowing the flavors to combine. Add the heavy cream, lemon zest, lemon juice, and red pepper flakes. Stir well and let it simmer for another 5 minutes to thicken slightly. Combine the Pasta and Sauce: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water (a tablespoon at a time) until you reach your desired consistency. Finish the Dish: Stir in the grated Parmesan cheese and season with salt and pepper to taste. Garnish with fresh parsley if desired. Twirl into a plate of sunshine with this creamy lemon pasta! It's like a little slice of summer in every bite—smooth, tangy, and perfectly indulgent. Imagine the richness of silky cream hugging each strand of pasta, while a burst of zesty lemon adds a refreshing twist. It’s comfort food with a citrusy kick, like a cozy hug that leaves you with a cheerful zing. Perfect for those days when you want a dish that feels fancy but is as easy as a breeze to whip up. pasta, lemon pasta, lemon, creamy pasta, mains, entree 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 Charcuterie Bites make me Ingredients Serving Size : 1-4 servings 1 box Club crackers (or your preferred cracker) 4 oz truffle honey goat cheese (softened) 2-3 tbsp fig jam 12 slices prosciutto 1/4 cup diced pimento peppers (drained) Hot honey (for drizzling) Flakey salt, as desired Instructions Preheat the Oven: Preheat your oven to 375°F (190°C). 2. Assemble the Bites: Lay out the Club crackers on a baking sheet lined with parchment paper in a single layer. Spread a small dollop of truffle honey goat cheese onto each cracker (about 1 teaspoon per cracker). Top each cracker with a small spoonful of fig jam (again, about 1 teaspoon per cracker). Rip a small piece of prosciutto and place a piece on top of each cracker. Sprinkle a few diced pimento peppers on each cracker to add a bit of color and flavor. 3. Bake the Bites: Place the baking sheet in the preheated oven and bake for 7-9 minutes, or until the goat cheese is soft and slightly warmed, and the prosciutto is just beginning to crisp up. 4. Drizzle with Hot Honey: Once the bites are out of the oven, drizzle a small amount of hot honey over each one. The warmth from the crackers will allow the honey to melt slightly and infuse the bites with a sweet, spicy kick. 5. Serve and Enjoy: Arrange the baked charcuterie bites on a serving platter and serve warm as a delicious appetizer or snack. Add a sprinkle of flakey salt if desired These baked charcuterie bites are the perfect combination of savory, sweet, and spicy with a touch of elegance. The truffle honey goat cheese gives a rich flavor, and the hot honey adds just the right amount of heat to balance out the sweetness of the fig jam. Perfect for parties or a special treat! charcuterie, appetizer, appetizers, baked charcuterie bites, 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

Mini Thanksgiving Croissant Sandwiches make me Ingredients Serving Size: 4 sandwiches 4 mini croissants 6–8 oz sliced turkey 6–8 oz sliced ham 1 cup stuffing (leftovers or store bought) 4 oz brie , melted ½ cup crispy fried onions (store-bought) 2 tbsp Butter for the skillet Cranberry Mayo ½ cup mayonnaise ¼ cup cranberry sauce Pinch of salt + pepper Squeeze of 1/2 lemon Instructions 1. Make the Cranberry Mayo Whisk together mayo, cranberry sauce, salt, pepper, and lemon until smooth and pink. Taste and adjust. 2. Prep the Croissants Slice each croissant in half. Spread cranberry mayo generously on the bottom half only for now. 3. Build the Sandwiches Layer onto each bottom half: Turkey slices Ham slices Stuffing (just enough to mound slightly) Melted brie (as much as you want) Crispy fried onions Top with the upper croissant half and spread more cranberry mayo on the underside if you want extra saucy. 4. Smash & Toast Heat a large skillet over medium and melt a little butter . Place sandwiches in the skillet and use a heavy spatula or small pan to press them down until they flatten and the brie starts melting. Cook 2–3 minutes per side, adding more butter if needed, until golden, crisp, and melty throughout. 5. Serve Serve hot with gravy on the side for dunking. Thanksgiving is the best because it is a complete judgement free zone. So yeah.. were making Mini Thanksgiving Smash Croissant Sandwiches and no one can say anything about them. These are for the day after Thanksgiving. That morning after where all of the leftovers are sitting in the fridge begging to be thrown together in some crazy concoction. And this is said crazy concoction. They’re buttery, melty, packed with all the good stuff, and smashed on a skillet until the edges get crisp and perfect. And the beauty is…you can really put anything on them. sandwiches, mains, thanksgiving, croissant, 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

Salmon Thai Red Curry make me Ingredients Serving Size: 2-3 people 2 salmon fillets (skinless, boneless, cut into chunks) 2 tbsp red curry paste 1 can (400 ml) coconut milk 1 tbsp fish sauce 1 tbsp brown sugar 1 lime (zested and juiced) 1 red bell pepper (sliced thinly) 1 cup baby spinach (or other leafy greens) 1/2 cup mushrooms (sliced, optional) 1/4 cup fresh cilantro (chopped) 1 tbsp olive oil (or any neutral oil) 1 red chili pepper (optional, chopped, for spice) 1 onion (sliced thinly) 1 clove garlic (minced) 1-inch piece of ginger (minced or grated) 1/2 cup chicken or vegetable broth (optional, for more liquid) Jasmine Rice for serving Instructions Prepare the ingredients : Slice the salmon into bite-sized chunks. Slice the onion, bell pepper, and mushrooms (if using). Mince the garlic and ginger. Set aside. Cook the aromatics : Heat the olive oil in a large pan or wok over medium heat. Add the onion, garlic, ginger, and chopped chilies (if using). Sauté for about 2-3 minutes until fragrant and the onion softens. Make your curry : Stir in the red curry paste and cook for 1-2 minutes, letting the flavors meld. Pour in the coconut milk, followed by the broth (if using). Stir to combine. Add the fish sauce, brown sugar, and lime juice. Adjust the seasoning if needed. Bring the mixture to a simmer, then add the sliced bell pepper, mushrooms, and spinach. Cook for another 5-7 minutes, allowing the vegetables to soften. Add the salmon : Gently add the salmon pieces to the curry and cook for about 5-7 minutes, or until the salmon is cooked through. Finish and serve : Stir in the lime zest and fresh cilantro just before serving. Adjust seasoning with more lime juice or fish sauce, if necessary. Serve the curry hot over jasmine rice or steamed rice. This Thai Salmon Curry is a vibrant and flavorful dish that's perfect for a cozy weeknight dinner or impressing guests. The combination of rich coconut milk, aromatic red curry paste, and fresh salmon creates a creamy, comforting sauce with just the right amount of spice. With colorful bell peppers, mushrooms, and spinach, it's a well-rounded, satisfying meal that's easy to make and packed with delicious Thai flavors. Serve it over a bed of jasmine rice to soak up all the wonderful sauce—it's a dish everyone will love mains, curry, thai, asian, salmon, vegetables, 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

Honey Lime Green Goddess Salad make me Ingredients Serving Size: 2-4 people For the Salad: 1 large cucumber, thinly sliced into half-moons 1 cup snap peas, halved on the diagonal 2 cups green cabbage, chopped 1 heaping cup broccoli florets, diced 1 avocado, diced 2 tbsp fresh mint leaves, torn 2 tbsp fresh dill, chopped 2 green onions, thinly sliced ¼ cup pepitas (sunflower seeds) 2 tbsp dried cranberries (chopped if large) For the Honey Lime Green Goddess Dressing: 2 garlic cloves Juice of 3 limes Zest of 1 lime 1 tbsp honey 1 cup unsweetened greek yogurt 2 tbsp olive oil 1 tbsp chopped mint 1 tbsp chopped parsley 1 tbsp chopped cilantro 1 tbsp chopped dill Salt and freshly cracked black pepper, to taste Instructions Make the dressing: In a blender or food processor, combine garlic, lime juice, zest, agave, yogurt, olive oil, and all the herbs (mint, parsley, cilantro, dill). Blend until smooth and creamy. Season with salt and pepper to taste. Chill until ready to use. Assemble the salad: In a large bowl, toss together the cucumber, snap peas, broccoli, avocado, green onion, mint, and dill. Drizzle generously with the green goddess dressing and toss gently to coat. Finish strong: Top with pepitas and dried cranberries. Serve immediately for max crunch and flavor. I don’t know about you all, but my favorite part of a salad are the crunchies. And I mean the bits and pieces that go on top of the actual lettuce. This salad is just one big crunch. It’s packed with snap peas, cucumbers, creamy avocado, and a creamy dressing that sends your tastebuds into overdrive. It's the perfect summer, pool-side salad and even great served with some chips to use a vessel to your mouth. It’s sweet and tangy and packed with nutrients. Because the goal is to eat nutrient-dense dishes without tasting like it. I brought this dish over to my friend’s house (a friend who HATES anything green), and she ate the whole thing. NotSoNaughty, BarelyDressedSalads, salads, green goddess 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

Chicken Club Melt make me Ingredients Serving Size: 2 sandwiches For the Chicken: 2 boneless, skinless chicken breasts 1 tbsp olive oil Salt and pepper to taste 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika For the Sandwich: 4 slices sourdough bread 2 tbsp pesto (store-bought or homemade) 4 slices cooked bacon 4 slices cheddar cheese 1 large tomato, sliced A handful of lettuce (e.g., romaine or iceberg) 1 yellow onion, thinly sliced 1 tbsp butter (for caramelizing the onions) Instructions 1. Cook the Chicken Breast: Season the chicken breasts with olive oil, salt, pepper, garlic powder, and paprika. Heat a pan over medium heat, add a little olive oil, and cook the chicken for about 5-7 minutes per side until fully cooked (internal temperature should reach 165°F or 74°C). Once cooked, remove the chicken from the pan and set aside. Slice it into strips or pieces to fit your sandwich. 2. Caramelize the Onions: In the same pan, add butter and the thinly sliced onion. Cook over medium-low heat, stirring occasionally. Let the onions slowly cook and caramelize for about 15-20 minutes, until they’re golden brown and sweet. You can add a pinch of salt to help them cook down. 3. Prepare the Sourdough Bread: Toast the sourdough bread slices in a pan with some olive oil. Add 2 slices of cheddar cheese to bottom piece of bread and add the top slice of bread on top. Toast for 3-4 minutes or until golden and flip. Repeat the same on the other side. 4. Assemble the Sandwich: Open the two slices of bread so the gooey cheddar cheese spreads apart. Spread pesto on one side of each slice of sourdough. Layer on the cooked chicken breast, cheddar cheese, lettuce, tomato slices, caramelized onions, and crispy bacon. Top with the second slice of bread, pesto side down. Cut the sandwich in half and serve with a side of chips, fries, or a salad. If you're craving a sandwich that hits all the right notes—savory, crispy, cheesy, and just the right amount of fresh—this Chicken Club Melt is about to become your new favorite! Picture this: juicy, seasoned chicken breast nestled between slices of buttery sourdough, slathered with pesto, stacked high with crispy bacon, sharp cheddar, and perfectly caramelized onions. Add in some fresh tomato and lettuce, and you've got a sandwich that’s more than just a meal—it’s an experience sandwiches, pesto, chicken, club sandwich, melt 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

Creamy Chicken Gnocchi Soup make me Ingredients Serving size: 4-6 2 tbsp unsalted butter 1 tbsp olive oil 1 small yellow onion, diced 1/4 cup celery, diced 1/4 cup carrots, diced 4 cloves garlic, minced 1 and 1/2 tbsp tomato paste 1 tsp fresh thyme (or ½ tsp dried) ½ tsp red pepper flakes (optional) 1 tsp kosher salt, plus more to taste ½ tsp black pepper 4 cups chicken broth 1 cup heavy cream 4 oz softened cream cheese 1 (16-oz) package potato gnocchi 2 cups shredded rotisserie chicken 1½ cups baby spinach (or chopped kale) 1 cup grated Parmesan cheese Fresh parsley for garnish Instructions Sauté the aromatics Heat butter and olive oil in a large pot over medium heat. Add onion. Cook 5–7 minutes until softened. Stir in garlic, thyme, red pepper flakes, salt, and black pepper; cook 1 minute until fragrant. Add the tomato Paste Add the tomato paste and cook for 5-7 minutes until browned. Add liquids Slowly whisk in chicken broth, scraping up any bits from the bottom of the pot. Let simmer for 15 minutes. Then pour in the cream. Bring to a gentle simmer for another 15 minutes until it begins to thicken. Cook the fillings Add gnocchi, cheeses, chicken, and spinach. Cook for another 5 minutes until thickened. Finish Adjust seasoning. If it’s too thick, thin with a splash of broth; if too thin, simmer a few minutes longer. Serve Ladle into bowls and top with fresh herbs, cracked pepper, and a sprinkle of extra Parm. Ugh don’t you love soup season. If a hug could be served in a bowl, this would be it. Think velvety broth, pillowy gnocchi, and juicy rotisserie chicken all cozied up together under a blanket of cream and Parmesan. It’s the kind of soup that makes you forget it’s technically dinner and not dessert—it’s that comforting. Perfect for those nights when you want something hearty, lazy (thank you, store-bought chicken), and dangerously good. soup, gnocchi, chicken, Mains, 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

Charcuterie Melt make me Ingredients Serving Size: 2 sandwiches Ingredients (makes 2 sandwiches): 4 slices sourdough bread 4 slices smoked cheddar cheese 4 slices brie cheese 4 slices ham 4 slices soppressata 4 slices coppa (or capocollo) 1 tbsp whole grain mustard 1 tbsp fig jam 1 tbsp truffle honey (or regular honey + a drop of truffle oil) 2 tbsp shaved Parmesan Olive oil or softened butter, for the outside of the bread Instructions Prep the bread: Lightly brush or spread one side of each slice of sourdough with olive oil or butter. Place 1 slice down on a skillet over medium-high heat and add 2 slices of smoked cheddar cheese and then add the top slices of bread. Grill both sides until toasted and melted. Remove from heat and repeat with the second sandwich. Open sandwich and begin to build. Assemble the melts: Spread about 1 tsp of whole grain mustard on the inside of each bottom slice. Layer on ham, sopressata, coppa, and brie. Place in the oven on broil for 2-3 minutes or until cheese begins to melt. Remove from oven. Final toppings: Once out of the oven, sprinkle shaved Parmesan over the melty meat-and-cheese layer, then drizzle truffle honey and jam before closing it all back up. Serve: Slice in half, serve warm, and enjoy the charcuterie board of your dreams… in sandwich form. I know we all love a charcuterie board, but what do you do with the leftovers? Actually chances are there aren’t any BUT if there happens to be….make a charcuterie melt. It is everything you love about a fancy spread—salty meats, creamy cheese, sweet jam, and a truffle honey—pressed between golden sourdough and broiled to molten perfection. It’s drippy. It’s crispy. It’s perfect, And it is so easily customizable that it’s really fool proof. sandwiches, sandwich, Charcuterie 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

Hot Italian Sandwich with Dill Pickle Slaw make me Ingredients Serving Size: 2 sandwiches For the Sandwiches 4 slices of sourdough 2 tbsp dijonnaise (or equal parts Dijon mustard and mayonnaise) 8 slices mortadella 8 slices Genoa salami 8 slices capicola 4 slices provolone cheese 4 slices sharp cheddar cheese 1 bag of dill pickle chips of choice (I used Zappos) Dill Pickle Slaw 1 cup shredded iceberg lettuce 1/3 cup diced Wickles Hula Pickles 1 tbsp chopped fresh dill 1 1/2 tbsp mayonnaise 1 tbsp sour cream 1/2 tsp Dijon mustard 1 1/2 tsp Wickles Hula Pickle brine Freshly cracked black pepper, to taste Instructions Preheat the broiler and position a rack about 6 inches from the heat source. In a medium bowl, combine the iceberg lettuce, diced Wickles Hula Pickles, dill, mayonnaise, sour cream, Dijon mustard, pickle brine, and black pepper. Toss until evenly coated. Refrigerate while you prepare the sandwiches. Spread 1 tablespoon of dijonnaise on the top and bottom halves of each slice of sourdough Layer the bottom halves with the mortadella, salami, and capicola. Top each sandwich with 2 slices provolone and 2 slices cheddar. Place the sandwiches open-faced on a baking sheet and broil until the cheese is melted, bubbly, and beginning to brown, about 2 to 4 minutes. Watch closely to prevent burning. Remove from the oven and immediately pile the dill pickle slaw over the melted cheese. Finish with a generous handful of dill pickle chips for extra crunch. Close the sandwiches, press gently, and serve immediately while the meat and cheese are still warm and the slaw is cold and crisp. This hot Italian sandwich is a pickle girls dream. Its loaded with layers of mortadella, salami, and capicola, topped with melted provolone and cheddar, then finished with a creamy dill pickle slaw and crunchy pickle chips. It's everything you want in a deli sandwich: salty, tangy, cheesy, and packed with texture in every bite. sandwiches, summer, mains, pickles 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

Mediterranean Salmon Burgers make me Ingredients Serving Size: 3-4 burgers For the Salmon Patties 2 salmon filets (about 10–12 oz total), skin removed 1 egg 1/3 cup panko breadcrumbs 1 garlic cloves, minced 1–2 tbsp fresh dill, finely chopped ½ tsp dried oregano 1/2 tsp onion powder 1–2 tsp Dijon mustard 1 tsp Worcestershire sauce ½ tsp salt (or to taste) ¼ tsp red pepper flakes (more if you like heat) Olive oil or butter, for cooking For Assembly 3-4 Brioche buns or toasted potato buns 4 Butter lettuce leaves 4 Ripe tomato slices 4 Thinly sliced sweet onion Olive oil or butter for cooking Instructions Instructions Prep the salmon Finely chop the salmon with a knife until it’s minced but still has some texture (don’t turn it into paste) Mix the base In a bowl, whisk the egg, Dijon, Worcestershire, garlic, dill, oregano, onion powder, salt, and red pepper flakes Bring it together Gently fold in the chopped salmon and panko until just combined. The mixture should hold together but still feel light. If it feels too wet, add 1–2 tbsp more panko. Form patties Shape into 3–4 patties. Chill for 10–15 minutes if you have time—this helps them hold their shape. While the patties chill, make your Tzatziki (unless store bought). Recipe can be found here . Cook Heat a skillet over medium with olive oil or butter. Before cooking the patties, toast your buns in your butter. Then, cook patties in the same pan (add more butter or olive oil if needed) for 3–4 minutes per side, until golden and cooked through but still juicy inside. Assembly Build your burger. Bottom bun, a small spread of your tzatziki, lettuce, tomato, onion, burger patty, more tzatziki, and top bun. Serve with fries! Lets make something thats hearty and flavor-packed, but could also be part of your health journey. This burger is a perfect balance of everything you need in a meal, yet it satisfies that “I need a burger” feeling. Golden on the outside, juicy on the inside, and stacked with all the fresh stuff, this salmon burger can be enjoyed pool side or even for a cozy night in. And let me tell you, my tzatziki is THE BEST. So make sure you add a ton of it on top. You’ve also got that sweet onion, buttery lettuce, and ripe tomato to get your veggies in. It’s light, flavorful, and proof that burgers are great in any form. NotSoNaughty, healthy, tzatziki, salmon, burger, mains, MainSqueeze 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