Recipes

5 Gourmet Recipes, 1 Grocery Haul

by StudioLink Recipe.
May 30, 2025
View the Studiolink

This bundle gets you 5 dinners for 2 – no random leftovers, no grocery overwhelm. Just one elevated meal after another.

This bundle contains: 1 Main Protein + 1–2 Supporting Proteins

🥩 Menu

Lamb Kofta with Herbed Yogurt & Pickled Onions

Pan-Seared Salmon with Dijon Cream & Asparagus

Wild Mushroom & Ricotta Ravioli with Sage Brown Butter

Chicken Thigh Tagine with Apricots & Olives

Steak Salad with Shallot Vinaigrette & Crispy Potatoes

Lamb Kofta with Herbed Yogurt & Pickled Onions

Ingredients

½ lb ground lamb

1 garlic clove, minced

1 tsp cumin, ½ tsp coriander

Salt & pepper

¼ red onion, thinly sliced

2 tbsp red wine vinegar

½ cup Greek yogurt

1 tbsp each chopped mint and parsley

Directions
  1. Mix lamb, garlic, cumin, coriander, salt, and pepper. Form into 4 small oblong patties.
  2. Quick pickle red onion with vinegar and a pinch of salt. Set aside.
  3. Grill or pan-sear koftas for 3–4 minutes per side.
  4. Mix yogurt with herbs and a pinch of salt.
  5. Serve koftas with herbed yogurt and pickled onions. Optional: serve with pita or salad.

Pan-Seared Salmon with Dijon Cream & Asparagus

Ingredients

2 salmon fillets (6 oz each)

1 bunch asparagus, trimmed

1 tbsp Dijon mustard

¼ cup Greek yogurt or crème fraîche

1 tsp lemon juice

1 tsp olive oil

Directions
  1. Season salmon with salt and let rest for 10 minutes.
  2. Sear skin-side down in olive oil for 4–5 minutes, then flip and cook 2–3 more.
  3. Blanch or sauté asparagus until tender-crisp.
  4. Mix Dijon, yogurt, and lemon juice for sauce.
  5. Plate salmon over asparagus, drizzle with Dijon cream.

Wild Mushroom & Ricotta Ravioli with Sage Brown Butter

Ingredients

1 package fresh mushroom or cheese ravioli

1 cup wild mushrooms, sliced

2 tbsp butter

4 fresh sage leaves

⅓ cup ricotta

Salt, pepper, olive oil

Directions
  1. Sauté mushrooms in olive oil until browned. Season lightly.
  2. Cook ravioli per package directions. Reserve ¼ cup pasta water.
  3. In a pan, melt butter and crisp sage leaves until golden and fragrant.
  4. Toss ravioli and mushrooms in sage butter, adding pasta water if needed.
  5. Top with ricotta and cracked pepper.

Chicken Thigh Tagine with Apricots & Olives

Ingredients

2 bone-in or boneless chicken thighs

1 garlic clove, minced

¼ tsp each cinnamon, paprika, cumin

¼ cup dried apricots, chopped

¼ cup chicken stock

6–8 kalamata olives, halved

1 tbsp olive oil

Directions
  1. Season chicken with spices and sear skin-side down until golden. Flip and cook briefly.
  2. Add garlic, apricots, stock, and olives. Cover and simmer on low 15–20 minutes.
  3. Serve with couscous or crusty bread.

Steak Salad with Shallot Vinaigrette & Crispy Potatoes

Ingredients

½ lb flank steak

4–5 small potatoes, sliced

1 shallot, minced

1 tsp Dijon mustard

1 tbsp red wine vinegar

3 tbsp olive oil

Salad greens, cherry tomatoes

Directions
  1. Roast or pan-fry potatoes until crispy.
  2. Sear steak 3–4 minutes per side. Rest, then slice thinly.
  3. Whisk shallot, mustard, vinegar, and oil with salt & pepper for vinaigrette.
  4. Toss greens with vinaigrette, then top with steak and crispy potatoes.

Ingredients:

0.5x
1x
2x
4x
 
Proteins
  •   2 chicken thighs
  •   2 6 oz salmon filets
  •   1/2 lb flank steak
  •   1/2 lb ground lamb
  •   1 package fresh mushroom or cheese ravioli
 
Vegetables, Herbs & Fresh Goods
  •   1 bunch asparagus
  •   2 cloves garlic
  •   1 inch piece ginger (peeled)
  •   4-5 small potatoes
  •   1/4 red onion
  •   1 package salad greens
  •   1 pint cherry tomatoes
  •   1 shallot
  •   1 cup sliced wild mushrooms
  •   4 sage leaves
  •   1 tbsp fresh mint
  •   1 tbsp fresh parsley
 
Pantry & Dairy
  •   2 tbsp butter
  •   2 tsp dijon mustard
  •   1/4 cup dried apricots (chopped)
  •   3/4 cup Greek yogurt
  •   6-8 kalamata olives (halved)
  •   5 tbsp olive oil
  •   3 tbsp red wine vinegar
  •   1/3 cup ricotta cheese
  •   1/4 cup chicken stock
  •   1 1/4 tsp cumin
  •   1/2 tsp coriander
  •   1/4 tsp cinnamon
  •   1/4 tsp paprika
  •   1 salt (to taste)
  •   1 pepper (to taste)
  •   1 tsp lemon juice

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

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