After The Pool Grinder Sandwich make me Ingredients Serving Size: 1 sandwich For the Sandwich 2 slices sourdough bread 2 slices American cheese cheese 1 tbsp butter, softened (for grilling) 2-3 slices roast beef 2-3 slices deli turkey 2-3 slices deli ham 2 slices sharp cheddar cheese 2 slices pepper jack cheese 2 slices ripe tomato Flaky sea salt Handful of cool ranch Doritos (or chips of choice) For the Relish: 1/2 cup finely chopped iceberg lettuce 2 tbsp finely chopped red onion 2 tbsp finely chopped pimento peppers 2 tbsp chopped cilantro 2 tbsp mayo 2 tsp white wine vinegar 1/2 tsp Italian seasoning 1 tsp honey Pinch of salt and black pepper Instructions 1. Make the relish: In a small bowl, mix together all ingredients. Chill while preparing the rest of the sandwich. 2. Grill the sandwich first: Spread butter on the outsides of your sourdough slices (or you can use oil). Sandwich the American cheese between the slices (buttered sides out) and grill in a skillet over medium heat until golden and melty—about 2–3 minutes per side. 3. Open Face Prep: Carefully separate the sandwich into two halves—stretchy cheese pull encouraged—and place bottom half on a baking sheet. 4. Stack the bottom half: Layer turkey, ham, roast beef, cheddar, and pepper jack over top. 5. Broil for Meltiness: Pop the open-faced sandwich under the broiler (on a baking sheet) for 1–2 minutes or until the cheese is bubbly and melty. Keep a close eye! 6. Finish with freshness: Top the melty side with tomato slices and a sprinkle of flaky sea salt. Then spoon on a hefty amount of your chilled relish. Top with a handful of Doritos or chips of choice and press down! Slice in half and serve. This isn’t just a sandwich — it’s your post-swim reward…and its very similar to the famous grinder sandwich. I’m talking crusty sourdough packed with Italian deli meats, melty cheese, and enough drippy, tangy, crunchy toppings to balance everything. It’s hot, it’s cold, it’s sweet, it’s spicy — it’s everything your pruney fingers have been dreaming about while floating on a flamingo floatie. sandwiches, pool, grinder 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

Ribeye Breakfast Crunchwrap make me Ingredients Serving Size: 2 crunchwraps For the Ribeye: 1 ribeye steak (about 8 oz) Salt and pepper to taste 1 tbsp olive oil and butter For the Extra Special Sauce: 1/2 cup mayonnaise (or Greek yogurt for a lighter version) 2 tablespoons honey 1 tablespoon sriracha 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon lemon juice (or vinegar for a bit more tang) Salt and pepper to taste For the Crunchwrap: 2 large burrito-sized flour tortillas 2 small flour taco-sized tortillas 4 large eggs 1/2 cup shredded cheddar cheese (or cheese of your choice) 1/4 cup shredded aged white cheddar 2 hash brown patties, pre-cooked 1/4 cup extra special sauce 1 tbsp butter (for cooking) Instructions 1. Cook the Ribeye: Season your ribeye steak generously with salt and pepper. Heat a skillet or grill pan over medium-high heat and add the olive oil Cook the ribeye steak for about 3-4 minutes per side for medium-rare (or until internal temp reaches 140), or adjust depending on your preferred level of doneness. Add butter half way and baste your ribeye. Once cooked, remove the steak from the skillet and let it rest for about 5 minutes. After resting, slice the ribeye into thin strips and set aside. 2. Cook the Eggs: In a separate pan, heat 1 tbsp of butter over medium heat. Crack the eggs into the pan and scramble them until fully cooked, about 2-3 minutes. Set them aside. 3. Cook the Extra Special Sauce: In a small bowl, mix together all ingredients and set aside. 4. Assemble the Crunchwrap: Place the larger flour tortilla on a flat surface. In the center of the large tortilla, layer the following: A scoop of scrambled eggs. A handful of shredded aged cheddar 1 hash brown patty A few slices of ribeye steak. A spoonful of extra special sauce A generous handful of shredded cheddar cheese. Take the smaller tortilla and place it on top of the fillings 5. Fold the Crunchwrap: Carefully fold the edges of the larger tortilla towards the center, over the filling, creating a hexagonal shape (like folding an envelope). Make sure to press the edges to keep it tightly sealed. 6. Cook the Crunchwrap: Heat a non-stick skillet over medium heat and add a little butter or oil. Place the folded crunchwrap seam-side down in the skillet. Cook for 3-4 minutes, until golden brown and crispy. Flip the crunchwrap and cook the other side for another 3-4 minutes until golden brown and crispy. 7. Serve: Remove from the skillet and slice the crunchwrap in half to reveal the delicious layers inside. A Ribeye, Egg, and Cheese Breakfast Crunchwrap combines the best of breakfast and steak into a handheld, crunchy, and delicious wrap! Here’s a recipe to make this tasty dish. Steak, Ribeye, Breakfast, crunchwrap 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

Crab Rangoon Cheesy Bread make me Ingredients Serving Size: 6-8 people 1 large loaf of French bread, Italian bread, or sourdough 8 oz whipped cream cheese 1 cup shredded mozzarella cheese 4 slices mozarella ½ cup shredded sharp cheddar cheese 1/2 cup sour cream 1 cup lump crab meat (fresh or canned, drained) 2 green onions, thinly sliced (plus more for garnish) 1 tsp Worcestershire sauce 1 tbsp sriracha 2 tbsp sweet chili sauce, plus more for brushing 1 tbsp soy sauce 1 tsp garlic powder 1 tsp onion powder Pinch of salt and black pepper Instructions Prep the bread: Preheat the oven to 400°F. Slice the loaf in half lengthwise and place cut-side up on a parchment-lined baking sheet. Make the crab filling: In a mixing bowl, stir together the cream cheese, sour cream, shredded mozzarella, Worcestershire, sriracha, sweet chili, soy sauce, garlic powder, onion powder, salt, and pepper until smooth. Gently fold in the crab meat and green onions. Assemble: Spread the crab mixture evenly over both halves of the bread. Bake: Bake for 15–18 minutes until the cheese is melted and bubbly. For extra golden edges, broil for 1–2 minutes at the end. Serve: Sprinkle with extra sliced green onions and drizzle with sweet chili sauce (more red pepper flakes optional). Slice into thick pieces and serve warm. This recipe gives classic cheesy bread a fresh twist with the flavors of crab rangoon...your favorite appetizer from your local Chinese spot. A creamy crab and scallion filling is spread over a crusty loaf and baked until the top is bubbling and golden. A drizzle of sweet chili sauce adds the perfect sweet n spicy touch. Appetizers, cheesy, crab rangoon 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

Marry Me Grilled Cheese make me Ingredients Serving Size: 2 sandwiches Ingredients For the Marry Me Chicken 2 chicken breast, flattened 1 tablespoon olive oil, to coat 1 tbsp olive oil, to sear in pan 1 tbsp butter, to baste 2 tsp garlic powder 2 tsp paprika 2 tsp salt 2 tsp Italian seasoning 2 tsp black pepper For the Marry Me Sauce 4 cloves garlic, minced 1 medium onion, diced 1/2 cup sun-dried tomatoes, chopped (plus a little oil from the jar) 2/3 cup heavy cream 2/3 cup chicken broth 2 tbsp tomato paste 1/4 cup grated Castello Creamy Havarti Cheese 1 teaspoon chili flakes 1 teaspoon Italian seasoning 1 tsp Salt and pepper 1/2 lemon juice For the Grilled Cheese 4 slices thick sourdough bread 1 cup Castello creamy Havarti cheese, sliced 3 tablespoons butter, softened 1/2 cup whole sun-dried tomatoes Chicken, sliced Extra Marry Me sauce (from the pan) Extra parmesan for finishing Instructions 1. Cook the Chicken Season the chicken breast with seasonings above. Heat olive oil in a skillet over medium heat and sear the chicken for 4–5 minutes per side until cooked through. Add butter and baste. Remove and let rest. Slice the chicken into thin strips. 2. Make the Marry Me Sauce In the same skillet, add onion and cook until translucent, 4-5 minutes. Add in your sun-dried tomatoes, tomato oil, and garlic and cook for 2-3 more minutes. Then add in your chicken broth and simmer for 3 more minutes, then add in your heavy cream and tomato paste. Season with your Italian seasoning, salt, pepper, chili flakes. Add in your lemon juice and mix. Simmer for 3–4 minutes until slightly thickened. Add your havarti and mix and then add chicken to the pan and baste the chicken. Remove from heat. 3. Assemble the Sandwich Butter one side of each slice of bread. Add your buttered bread (bottom slice) to a skillet on medium heat, top with 1/4 cup creamy havarti cheese and then add your top slice. Grill until brown on the bottom and then flip. Once golden on both sides, remove from heat and pull apart for that cheese pull effect :) Layer: chicken, marry me sauce, 1/4 cup shredded creamy havarti. Then broil on high to get the cheese melty Add your sun-dried tomatoes and top piece of bread and cut and serve ! If Marry Me Chicken and grilled cheese had a love affair, this would be the result. Juicy chicken breast simmered in a garlicky havarti cream sauce with sun-dried tomatoes gets tucked between buttery slices of bread with creamy Havarti. Then it’s griddled until golden and finished with extra Marry Me sauce poured right over the top. It’s messy, decadent, and absolutely worth proposing over. sandwiches, marry me 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

Korean Fried Chicken Sandwich make me Ingredients For the Korean Fried Chicken: 2 large boneless skinless chicken thighs 1 cup buttermilk 1 egg 2 tablespoons kimchi juice 1 tbsp sugar 1 tsp onion powder 1 tsp garlic powder 1 tbsp sriracha 1 cup flour 1 tablespoon gochugaru 2 teaspoon garlic powder 1 teaspoon ground ginger 2 teaspoons kosher salt canola oil for frying 2 brioche burger buns toasted with butter For the Korean Chicken Sauce: 2 tsp Sesame oil 2 tbsp ketchup 2 cloves garlic, minced 2 tbsp Gochujang 1/2 cup Soy sauce 1/2 tbsp grated ginger 1 tbsp Gochugaru 1/4 cup Honey Brown sugar For the Chili Crunch Pickles: 1 English Cucumber, sliced 2 Garlic cloves, miced 2 tbsp Soy sauce 2 tbsp mirin 2 tbsp rice vinegar 1/2 tbsp agave 1 tsp Sesame oil 1/2 tbsp chili crunch Sesame seeds For the Kewpie Kimchi Slaw: 1 cup shredded green Cabbage 1 cup shredded purple cabbage 1/2 cup shredded carrots 1 cup kimchi 1 diced jalapeño 1 diced green onion 2 tbsp rice vinegar 1/2 cup Kewpie mayo 1/2 tbsp Honey 1/2 tsp salt For the Kewpie Kimchi Mayo: 1/2 cup kewpie mayo 2 tbsp kimchi juice 1/2 lemon, squeezed 1/2 tbsp agave Instructions 1. Prepare the Kewpie Mayo: Combine all ingredients for the Kewpie mayo in a bowl and chill until ready to use. 2. Prepare the Slaw: Combine all ingredients above in a bowl. Toss to coat, then chill until ready to use. 3. Prepare the Pickles: Combine all ingredients above in a bowl and chill until ready to use. Marinate up to 1 day. 4. Marinate the Chicken: In a bowl, whisk together buttermilk, egg, kimchi juice, sriracha, onion powder, garlic powder, and sugar. Add the chicken thighs to the mixture, cover, and refrigerate for 2 to 6 hours. 5. Prepare the Flour Coating: In a separate bowl, combine the flour, gochugaru, ground ginger, garlic powder, and salt. Mix well. 6. Fry the Chicken: After marinating, remove the chicken from the buttermilk mixture and allow any excess to drip off. Coat the chicken pieces in the flour mixture, shaking off any excess flour. For extra crunch, repeat the coating process. Heat canola oil in a heavy-bottomed pot to 360°F (182°C). Fry 2 pieces of chicken at a time, flipping once, for about 7 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the fried chicken to a wire rack. 7. Make the Sauce: In a nonstick skillet, combine all ingredients listed and simmer over medium heat until the sauce thickens slightly to a glaze consistency. Add the fried chicken to the skillet and coat thoroughly with the sauce. Remove from the skillet and place the chicken back on the wire rack. 8. Assemble the Sandwich: Lay a generous amount of slaw on the bottom half of each toasted brioche bun. Top with the glazed fried chicken. Add marinated pickles on top of the chicken. Spread a dollop of Kewpie mayo on the top bun and place it on top of the sandwich. 9. Serve: Garnish with sesame seeds and chopped chives if desired. Serve immediately and enjoy your crispy, spicy, and tangy fried chicken sandwich! A night you won't forget: eating this Korean Fried Chicken Sandwich. Every bite is an explosion of flavor. Imagine a perfectly fried, crispy chicken thigh—its golden crunch giving way to tender, juicy meat, all drizzled in a seductive sweet and spicy Gochujang sauce. The heat wraps around you, just enough to get your pulse racing. Too much? Koren, Fried, Chicken 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

Miso Caesar Salad with Soy Garlic Skirt Steak make me Ingredients Serving Size: 2-3 people For the Dressing (makes about ½ cup): 3 tablespoons mayonnaise 3 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice (about ½ a large lemon) 1 tablespoon white miso paste 1 teaspoon Dijon mustard 1 garlic clove, finely minced Freshly ground black pepper, to taste For the Skirt Steak: 3/4lb pound skirt steak 2 tablespoons olive oil 1 tablespoon soy sauce 1 teaspoon Dijon mustard 1 garlic clove, minced ½ teaspoon black pepper Pinch of salt (go light—soy sauce + miso already bring salt) For the Salad: 12 ounces romaine lettuce (romaine hearts work best) ⅓ cup grated Parmesan cheese 3/4 cup panko 2 tbsp butter (for panko) Instructions 1. Make the dressing In a medium bowl, whisk together the mayonnaise, olive oil, lemon juice, miso paste, Dijon mustard, garlic, and black pepper until smooth and emulsified. Set aside. 2. Marinate the steak In a bowl or zip-top bag, combine olive oil, soy sauce, Dijon, garlic, black pepper, and a pinch of salt. Add the skirt steak and toss to coat. Let marinate for at least 20–30 minutes (or up to 2 hours in the fridge). 3. Cook the steak Heat a cast iron skillet or grill pan over high heat until very hot. Cook the skirt steak for about 3–4 minutes per side for medium-rare (adjust depending on thickness). Remove from heat and let rest for 5–10 minutes, then slice thinly against the grain . 4. Toast the Panko In a skillet on medium heat, melt butter and add your panko. Toast for 3-4 minutes then add a pinch of salt and pepper. 5. Prep the lettuce Wash and thoroughly dry the romaine. Slice lengthwise along the rib, then chop crosswise into bite-sized pieces (about ½-inch) for a chopped salad texture. 6. Assemble the salad In a large bowl, combine the romaine, Parmesan, and panko. 7. Toss + finish Add the dressing and toss until evenly coated. Top with sliced skirt steak and finish with extra Parmesan and black pepper. We’re taking everything you love about a classic—crisp romaine, garlicky dressing, salty parm—and giving it a deep, umami upgrade with miso. The dressing is creamy, punchy, and just a little unexpected, with that perfect balance of savory and bright that keeps you going back for another bite. And then… we top it with perfectly seared skirt steak that's juicy, caramelized, and sliced just right so it soaks up every drop of that miso Caesar dressing. BarelyDressedSalads, salad, caesar, steak 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

Sniffle Soup make me Ingredients Serving Size: 5-6 servings 2 tbsp butter 2 tbsp olive oil 1 yellow onion, diced 8 cloves garlic, minced 2–3 cups diced potatoes 1 tsp chicken bouillon 6 cups chicken broth 1 Parmesan rind 2 bay leaves ½ rotisserie chicken, meat shredded (skin discarded) 1 can cannellini beans, drained and rinsed 2 tbsp greek yogurt (optional) 1 can cups corn 1–2 cups chopped kale (stems removed) 2 tsp Calabrian chilies (adjust to heat preference) ½ tsp turmeric Salt & black pepper, to taste Juice of 1 lemon 2 tsp honey 1½ tsp fresh thyme (or 1 tsp dried) Optional Toppings: chopped parsley, olive oil drizzle, parmesan Instructions Build the base In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion and cook 4–5 minutes until soft and translucent. Bloom the aromatics Add the garlic, turmeric, thyme, Calabrian chilies, salt, and pepper. Stir and cook for 30–60 seconds until fragrant. Simmer the soup Add the potatoes, chicken broth, bouillon, honey, lemon juice, and bay leaves. Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–18 minutes, or until the potatoes are tender. Add the hearty elements Stir in the shredded chicken, cannellini beans, and corn. Simmer another 5–7 minutes to let flavors meld. Finish with greens & brightness Add the kale and cook just until wilted, about 2–3 minutes. Remove bay leaves. Add greek yogurt at this point if you want a creamier broth. Balance & finish Taste and adjust seasoning—more lemon for brightness, honey for warmth, or chilies for heat. Top optional toppings and serve! Meet Sniffle Soup! The cozy, steamy bowl you make when you feel a cold coming on and refuse to let it win. It’s packed with hearty, nourishing ingredients that do the heavy lifting: rich broth to hydrate, garlic and herbs to fight back, veggies and protein to restore, and just enough warmth and comfort to make you feel human again. soup, fall, mains, sniffle 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 Fried Pickle Dip make me Ingredients Serving Size: 3-4 people 1 cup sour cream 8 oz cream cheese (softened) 1/2 lemon, squeezed (juice only) 1 cup chopped dill pickles (drained) 1/2 tbsp pickle relish 5 cloves marinated garlic (or regular garlic), chopped 3 tsp dill pickle juice 1 bunch fresh dill, chopped 1 tsp Worcestershire sauce 1/4 tsp onion powder 1/4 tsp garlic powder Salt and pepper, to taste 1 tbsp butter 1/2 cup panko breadcrumbs Instructions Prepare the Dip Base: In a medium bowl, combine the sour cream, softened cream cheese, lemon juice, chopped dill pickles, chopped garlic, dill pickle juice, fresh chopped dill, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Stir everything together until smooth and well-combined. Toast the Panko: In a small pan, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until the breadcrumbs are golden brown and crispy. This should take about 3-5 minutes. Combine the Panko: Once the panko breadcrumbs are toasted, remove them from the heat and let them cool slightly. Add the toasted panko to the prepared dip and stir to combine, adding a nice crunch to the dip. Chill and Serve: For best flavor, cover the dip and refrigerate for at least 30 minutes to let the flavors meld together. Serve with chips, crackers, or fresh veggies for dipping. Enjoy! This creamy, tangy dill pickle dip with a crunchy toasted panko topping is perfect for parties, snacks, or any gathering where you need a crowd-pleasing appetizer dips, dip, snacks, pickle, fried pickle 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

Truffle Turkey and Bacon Jam Melt make me Ingredients Serving Size: 2 Sandwiches For the Bacon Jam 6 slices thick-cut bacon, chopped ½ small onion, finely diced 1 shallot, diced ¼ cup maple syrup 1/4 cup brown sugar 2 tablespoon apple cider vinegar 1/4 cup brewed coffee ½ teaspoon smoked paprika Black pepper, to taste For the Sandwich 4 slices sourdough bread 2 tablespoons oil 6-8 slices truffle smoked turkey (can use regular turkey) 1/2 cup shredded Gruyère cheese 8 slices provolone cheese 8 slices brie, sliced 4 tablespoons maple bacon jam (recipe below or store-bought) 1 teaspoon Dijon mustard (optional, for extra depth) Instructions For the Maple Bacon Jam Cook bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. In the same skillet, cook onions until soft. Add garlic and cook for 30 seconds. Stir in bacon maple syrup, vinegar, coffee, smoked paprika, and black pepper. Simmer for 5–7 minutes until thickened. Set aside. For the Sandwich Prep the Bread: Add olive oil to the outside of 2 slices of bread. Place one slice oil-side down on a skillet on medium-high heat. Add 4 slices of provolone cheese and the other bread and allow to melt. Flip once browned and crispy, 1-2 minutes. Remove from heat and separate slices of bread. Build the Melt: Spread a thin layer of Dijon mustard (if using) on the bottom side. Layer with turkey, brie, shredded Gruyère, and a spoonful of maple bacon jam. You can torch both cheeses if you like! Serve: Top with the second slice of sourdough. Optional: Sprinkle some more gruyere and torch for a crispy cheesy crust. Cut and Serve! This sandwich isn’t just lunch—it’s a luxury experience between two slices of crispy, golden sourdough. Think melty Gruyère, rich truffle turkey, smoky-sweet maple bacon jam, and brie that’s torched to bubbly perfection. It’s ooey, it’s gooey, and it’s absolutely over-the-top in the best way. Perfect for when you’re feeling a little fancy… or just really, really hungry. sandwich, melt, sandwiches, turkey, bacon 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

Rainbow Salmon Poke Bowl make me Ingredients Serving Size: 2-3 people For the Spicy Salmon: 1 lb sushi-grade salmon, cubed 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sriracha (adjust for heat preference) 1 tsp honey 1 tsp rice vinegar 1 tsp sesame seeds (optional) For the Bowl: 2 cups cooked sushi rice (or white rice) 1 cucumber, thinly sliced 1 ripe mango, diced 1 avocado, sliced 1 cup seaweed salad (store-bought or homemade) 1/2 cup edamame (cooked and shelled) 2-3 sheets nori (seaweed), torn into strips Pickled ginger (for garnish) 1 tbsp sesame seeds (for garnish) 1-2 tbsp soy sauce (for drizzling, optional) A drizzle of chili oil or additional sriracha (optional) Instructions Prepare the Spicy Salmon: In a bowl, combine the soy sauce, sesame oil, sriracha, honey, and rice vinegar. Stir until the honey is dissolved. Add the cubed salmon to the bowl and toss gently to coat the salmon in the spicy marinade. Let it marinate in the fridge for about 10-15 minutes. 2. Prepare the Rice: Cook your sushi rice according to package instructions (or use leftover rice). Once cooked, let it cool slightly. Optional: For added flavor, you can drizzle the rice with a little bit of rice vinegar or sesame oil. 3. Assemble the Poke Bowl: Start with a base of rice in each bowl. Arrange the spicy salmon, cucumber slices, mango, avocado, and edamame around the rice. Add the seaweed salad and top with nori strips, sesame seeds, and pickled ginger. 4. Garnish & Serve: Drizzle with soy sauce or additional sriracha for extra flavor if desired. For an extra kick, you can add a drizzle of chili oil or a sprinkle of crushed red pepper flakes. Serve immediately and enjoy! Tips: Customize your bowl: You can add other toppings like radishes, scallions, or crispy onions for extra crunch and flavor. Make it vegetarian: If you're looking for a vegetarian version, swap the salmon for tofu or tempeh and make a spicy tofu marinade using the same ingredients. Adjust the spice: Add more or less sriracha based on how spicy you like your poke bowl. A vibrant and flavorful Spicy Salmon Poke Bowl with all your favorite toppings—fresh, tangy, and savory—this poke bowl is a deliciously satisfying dish. Packed with rich salmon, creamy avocado, sweet mango, and umami-packed seaweed salad, each bite is a burst of flavor. Perfect for a light lunch or dinner! poke, salmon, mains, entrees, bowl, healthy, BanginBowls, 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

Juicy Greek Chicken Sandwich (Spit-Roasted Style) make me Ingredients Serving Size: 2 sandwiches (but enough chicken to make 4 sandwiches) For the Greek Spit-Roasted Chicken Thighs (Oven-Baked): 8 boneless, skinless chicken thighs ¾ cup plain Greek yogurt 3 tbsp olive oil 4 tsp dried oregano 2 tsp garlic powder 2 tsp onion powder 2 tsp ground cumin 2 tsp paprika 1 tsp salt (more to taste) ½ tsp black pepper 2 tsp lemon zest Juice of 1 lemon 1 whole white or red onion, halved 1/4 cup chicken stock (if using a store bought spit) For the Harissa Honey Aioli (mix all ingredients and set in fridge): ½ cup mayonnaise 1½ to 2 tsp harissa paste (adjust to your heat level) 1 tbsp honey 1 tsp lemon juice (optional) 1 small garlic clove, grated (optional) Pinch of salt For the Sandwiches : 4 slices sourdough bread 4–6 slices provolone cheese 4 generous spoonfuls of shaved Greek chicken and onions 4 slices roasted red pepper 4 slices beefsteak tomato Shredded lettuce 4 small dollops of tzatziki (store bought or recipe here ) Harissa honey aioli (from above) Instructions To make the chicken: Marinate: In a large bowl, whisk together yogurt, olive oil, spices, lemon zest, and lemon juice. Add chicken thighs and coat well. Cover and marinate for at least 30 mins or overnight. Preheat oven to 425°F Build the Spit: I used a store-bought spit which is easiest! But you can also do the following: Take two onion halves and place them flat-side down on the an aluminum lined baking sheet to act as sturdy bases. Use 1–2 long metal or soaked wooden skewers and stand them upright, anchored in the onion/potato base. Fold each marinated chicken thigh in half (like a taco) and stack tightly down the skewer, layering until all are used. It should resemble a little meat tower. Cover with aluminum foil Bake: Roast in the oven for 1 hour and 15 minutes until golden and cooked through (internal temp should be 165°F / 74°C). Optional: Broil for 3–5 minutes at the end to get crispy, charred edges. Rest & Slice: Let rest for 5–10 minutes, baste, then thinly slice down the sides like you would shave meat off a shawarma spit. To Make the Sandwiches: In a pan on medium-high heat, toast the bottom sourdough bread with olive oil for crispness. Layer the bottom slices with the aioli, warm chicken and onions, and top with provolone cheese. Allow to melt or broil in the oven until melty. Remove from heat and place on cutting board. Add roasted red pepper, tomato slices, shredded lettuce then add 2 dollops of tzatziki per sandwich. Top with the second slice of bread, press, slice, and inhale immediately. Talk about the juiciest, most flavorful sandwich you will ever have. This isn’t your average chicken sandwich—it’s a full-blown flavor explosion. Juicy, yogurt-marinated chicken thighs are stacked and roasted spit-style in your oven until they’re tender, smoky, and ready to be shaved like shawarma. Then we layer on melty provolone, sweet roasted peppers, crisp lettuce, tzatziki, and a spicy-sweet harissa honey aioli that’ll make you coming back for more and more and more. All tucked between two slices of golden sourdough. It’s sexy. It’s saucy. Its Greek (not really) and it might just ruin all other sandwiches for you. NotSoNaughty, chicken, mains, MainSqueeze, dinner, 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

Charcuterie Pasta Salad make me Ingredients Serving size: 4-5 people Salad Ingredients: 2 cups ditalini pasta 2 cups fresh arugula, roughly chopped 1/2 cup salami, diced 1/2 cup sopressata, diced 1/2 cup smoked provolone, cubed 1/2 cup mozzarella pearls 1/4 cup chopped walnuts 4 slices prosciutto 1/4 cup grated Parmesan cheese Fig Balsamic Dressing: 1/4 cup balsamic vinegar 2 tbsp fig jam (or fig preserves) 1 tbsp Dijon mustard 1/4 cup extra virgin olive oil 1 tsp honey (optional, for added sweetness) 1 clove garlic, minced Salt and pepper, to taste Instructions Make the Dressing: In a small bowl, whisk together the balsamic vinegar, fig jam, Dijon mustard, and minced garlic until smooth. Slowly drizzle in the olive oil while whisking continuously to help emulsify the dressing. Continue whisking until the dressing is well combined and smooth. Make the Pasta: Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package directions until al dente (about 8-10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool. Make the Crispy Prosciutto: While the pasta is cooling, heat a skillet over medium heat. Add the prosciutto slices and cook until crispy, about 2-3 minutes per side. Once crispy, remove the prosciutto from the skillet and crumble it into small pieces. Set aside. Prepare the Salad Ingredients: Dice the salami, sopressata, and smoked provolone. Place them into a large mixing bowl. Add the mozzarella pearls, chopped walnuts, and grated Parmesan cheese to the bowl. Assemble the Salad: Add the cooled ditalini pasta to the mixing bowl with the salami, sopressata, provolone, mozzarella, and walnuts. Gently toss to combine. Add the arugula and toss again, being careful not to break up the arugula too much. Add the Dressing: Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly. Finish and Serve: Sprinkle the crispy prosciutto over the top of the salad and finish with additional grated Parmesan cheese. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld. Indulge in a savory twist on a classic pasta salad with our charcuterie-inspired version. Al dente pasta is tossed with a medley of rich, cured meats like salami, pepperoni, and paired with creamy cheese cubes, veggies, and a delicious fig balsamic dressing salad, charcuterie, pasta, pasta salad, healthy, BarelyDressedSalads, 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

French Style Hot Chocolate make me Ingredients Serving Size: 2-3 1 ½ cups whole milk ½ cup heavy cream 2 teaspoons powdered sugar ½ teaspoon espresso powder 8 oz bittersweet chocolate (70% or higher), finely chopped Giant bowl of whipped cream , for serving Instructions Warm the dairy In a medium saucepan over medium-low heat , combine the milk and heavy cream. Heat gently until steaming—do not let it boil. Sweeten + intensify Whisk in the powdered sugar and espresso powder until fully dissolved. The espresso won’t make it taste like coffee, it just makes the chocolate pop. Melt the chocolate Add the chopped chocolate and reduce heat to low. Whisk slowly and constantly until the chocolate is completely melted and the mixture is smooth and glossy. Thicken to perfection Continue cooking on low for 2–3 minutes, whisking, until the hot chocolate thickens slightly. It should coat the back of a spoon. Serve immediately Pour into mugs and top with an excessive amount of whipped cream. This is French hot chocolate and its perfectly silky, rich, and indulgent—the way it’s meant to be. Not the watery kind, not the powdered mix, but exactly what you would expect at a Paris café. Made with real dark chocolate, a splash of cream, and just enough sweetness to let the cocoa shine, this is less “hot cocoa” and more melted chocolate in a mug. Cozy, luxurious, and best enjoyed with a giant cloud of whipped cream on top. fall, hot chocolate, french, dessert 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

Rustic Same-Day Rosemary Focaccia make me Ingredients 4 cups bread flour 1 ¾ cups + 2 tbsp warm water (about 110°F) 1 tbsp olive oil, plus more for drizzling 1 packet (1 ½ tsp) instant yeast 1 tsp honey 2 tsp sea salt Extra olive oil for greasing baking dish Flaky sea salt, for topping Fresh rosemary, for topping Instructions Activate the Yeast: In a large mixing bowl, whisk together the warm water, olive oil, yeast, and honey until murky in color. Mix the Dough: Add the bread flour and salt. Stir until a sticky dough forms. Scrape down sides First Rise: Cover bowl with a towel and let it rise/sit at room temperature for 15 minutes. Stretch and fold the dough all around the bowl until a smaller ball of dough forms. Cover again and allow to rest for another 15 minutes at room temp. Repeat stretch and fold method again after another 15 minutes. 4. Second Rise: Cover again and allow to rise at room temp for 1-1.5 hours. Line a 9x13 baking dish with parchment paper drizzled with olive oil. Transfer the dough to the baking dish and fold once more. Cover and allow to sit at room temp for another 1-1.5 hours. 5. Dimple & Top: Preheat the oven to 430°F. Stretch dough to the corners of the baking dish. Drizzle olive oil over the dough. Using your fingers, gently press down to create dimples across the surface. Sprinkle with flaky sea salt and fresh rosemary. 6. Bake: Bake for 22–25 minutes or until golden brown and crisp on top. Let cool slightly before slicing. 7. Serve & Enjoy! Best enjoyed warm with olive oil and balsamic vinegar for dipping! Or make an Italian sandwich like this one ! There’s something magical about homemade focaccia—the way the dough rises into a pillowy masterpiece, the golden crust that crackles just right, and those signature dimples that hold little pools of olive oil and flaky sea salt. It’s the kind of bread that makes your kitchen smell like an Italian bakery and turns a simple meal into something special. This rosemary-studded focaccia is crisp on the outside, soft and airy inside, and ridiculously easy to make. Whether you’re serving it alongside a cozy bowl of soup, piling it high with sandwich fillings, or just ripping off pieces to dunk in olive oil (highly recommended), this is the kind of bread you’ll want to make on repeat. So grab your mixing bowl—it’s time to get your hands a little floury and your kitchen smelling incredible! bread, foccacia, sandwiches 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 Caesar Croissant Sandwich make me Ingredients Serving Size: 2 sandwiches For the Crispy Fried Chicken: 2 boneless, skinless chicken thighs 1 cup buttermilk 1 tsp hot sauce (optional, but recommended) 1 cup all-purpose flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika Salt and pepper to taste Neutral oil, for frying For the Caesar Salad: 1½ cups shredded romaine (or mix with finely shredded kale for crunch) ¼ cup Caesar dressing (store-bought or homemade) 2 tbsp grated Parmesan Fresh cracked black pepper Squeeze of lemon For the Sandwich: 2 large buttery croissants, halved and lightly toasted Shaved Parmesan (for topping croissant) 1 tbsp butter, melted Extra Caesar dressing for drizzling Instructions 1. Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce. Add chicken and marinate for at least 1 hour, ideally overnight. 2. Set Up the Dredge: In another bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. Remove chicken from marinade, letting excess drip off, and coat thoroughly in the flour mixture. Press it in so it gets super craggy. 3. Fry It Up: Heat oil in a heavy skillet to 350°F. Fry chicken until golden brown and crispy, about 4–5 minutes per side depending on thickness. Rest on a wire rack or paper towel. 4. Make Caesar Salad: Toss shredded romaine with Caesar dressing, Parmesan, black pepper, and a little lemon juice for brightness. 5. Assemble the Sandwich: Layer the bottom half of each toasted croissant with: Caesar dressing Fried chicken A handful of Caesar salad Shaved Parmesan Drizzle of Caesar dressing Top with the other half of the croissant, brush with melted butter and add extra parm for good measure. Everything is better on a croissant…and this my friend is no different. Think flaky, buttery croissant, golden crispy chicken, creamy Caesar salad (the best obvs), and enough shaved Parm to make an Italian grandma proud (or really angry I’m not sure). It’s crunchy, rich, messy in the best way—and absolutely not your average lunch. chicken, sandwich, sandwiches, croissant 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