Month: March 2022

Turkey Salad with Cucumber

Turkey Salad with Cucumber

Prep time: 10 minutes Cook time: 2 hours Serving: 2-4 people Ingredients: 2 turkey breasts, skinless 1/2 cup Greek yogurt 1/4 cup diced red onion 1/4 cup chopped fresh dill 2 tbsp lemon juice 1 tsp honey Salt and pepper to taste 1 large cucumber, 

Mushroom Soup prepared

Mushroom Soup prepared

Prep Time: 10 minutes Cooking Time: 2 hours 30 minutes Servings: 4 Ingredients: 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced 1 onion, chopped 2 garlic cloves, minced 4 cups chicken or vegetable stock 1/4 cup heavy cream 2 tablespoons 

Lemon Mint Lamb

Lemon Mint Lamb

Prep Time: 20 minutes

Cooking Time: 4 hours

Serving: 4


4 lamb chops

1/4 cup olive oil

2 cloves garlic, minced

2 tablespoons fresh mint, finely chopped

1 lemon, zested and juiced

Salt and pepper to taste


Preheat your sous vide machine to 130°F (54°C). Season the lamb chops generously with salt and pepper.

In a small bowl, whisk together the olive oil, minced garlic, chopped mint, lemon zest, and lemon juice.

Place the seasoned lamb chops in a vacuum-sealed bag.

Make sure the lamb chops are uniformly covered with the lemon-mint mixture before pouring it over them.

Using a vacuum sealer, close the bag. Cook the sealed bag for four hours in the warm water bath.

After four hours, take the bag out of the water bath and delicately remove the lamb chops.

Turn on the high heat on a grill or grill pan.

The lamb chops should be seared for two to three minutes per side on the grill. With your preferred sides, such roasted potatoes or grilled veggies, serve the lamb chops hot.

Savor your succulent lemon-mint lamb that was cooked sous vide to perfection!