The day has finally come: You’re allegedly an adult, and your friends are coming over for dinner. But what are you going to cook them? Luckily, we have you covered with a range of dishes that will delight the carnivores, vegetarians, and vegans among your fellow BUCKiTDREAMERs. Give these dishes a try, and make sure to document your success on Facebook, Twitter, and Instagram!

Steak Au Poivre

This classic French recipe is a nice twist on the perfect steak dinner.

Serves 4

Ingredients

  • 4 rib-eye steaks
  • Flavorless oil with a high smoke point, such as groundnut or grapeseed oil
  • 1/2 cup black peppercorns
  • Butter
  • Handful fresh thyme
  • 1 cup cream

Instructions

Bring the steaks to room temperature. Heat the oil in a pan on high heat. While the pan is heating, put the peppercorns in a plastic sandwich bag, and crush them with a rolling pin. Rub the crushed pepper on each side of the steaks. Add a pat of butter to the pan, and add the steak one at a time.

Turn the steaks after a minute, and baste them butter. Add the thyme to the pan and continue to baste. Press the steaks with your fingertips, taking care not to burn yourself. If the steak feels soft, it’s rare. If it’s firm outside but still soft inside, it’s medium. If it’s completely firm, it’s well done. Cook the steaks to your desired doneness.

Remove the steaks from the heat. Put them on a plate, and cover with foil. Allow the steaks to rest for 10 minutes. Don’t skip this step; it keeps them juicy!

While your steak is resting, add the cream to the pan in which you cooked the steaks. Let it simmer for about five minutes. Pour the sauce over the steak, and serve with the sides of your choice. We recommend baked potatoes and a simple green salad. 

Salmon Teriyaki

Try this Japanese twist on any fish lover’s favorite meal!

Serves 4

Ingredients

  • 1/4 of soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons honey
  • 1 clove garlic, minced
  • 4 salmon fillets

Instructions

Preheat the oven to 400 F.

To make the teriyaki sauce, mix the soy sauce, cornstarch, honey and garlic in a small pan. Whisk over a medium heat until thickened.

Place your salmon fillets on a foil-lined sheet pan, skin side down. Brush a thick layer of the teriyaki sauce on the salmon fillets. Bake for fifteen minutes.

Serve with your favorite sides. We recommend roasted baby potatoes and green beans.

Risotto Primavera

If you’re looking for a warm, comforting and meat-free meal, you can’t go wrong with this Italian classic.

Serves 4

Ingredients

  • Flavorless oil
  • 3 shallots, thinly sliced
  • 1 clove garlic, minced
  • 1 1/3 cups Arborio rice
  • 1 generous glass dry white wine
  • 5 cups vegetable stock
  • 6 stems of asparagus, thinly sliced
  • 1 zucchini, spiralized
  • 1 cup frozen peas
  • 1/2 stick of butter
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup pine nuts

Instructions

Heat some flavorless oil in a large saucepan. Add the sliced shallots and garlic, and sweat over low heat. When the shallot and garlic are soft, add the uncooked rice. Stir vigorously to ensure that the oil coats all the rice, and cook for about two minutes. Add the wine to the pan, stirring continuously until it is absorbed.

Keep the veggie stock in a bowl beside the pot. Add it one ladle at a time, stirring continuously. Do not add another ladle of stock until the previous one is absorbed. Continue until all the stock has been added. Add the vegetables, stirring to ensure they are mixed properly. Add the butter and cheese, stirring to ensure they are incorporated. Remove the risotto from the heat.

Toast the pine nuts in a dry pan until they are browned.

Serve the risotto with fresh parmesan and pine nuts on top. Bread is optional but delicious!

Quinoa-Stuffed Peppers

If you have friends who are vegan, don’t be intimidated. These peppers are delicious — and easy. Even your carnivorous friends will want more!

Serves 4

Ingredients

  • 1 cup quinoa
  • 2 cups vegan vegetable stock
  • 4 large bell peppers
  • 1 cup quinoa
  • 1/2 cup corn, cooked
  • 1/2 cup peas, cooked
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • Salt
  • Pepper

Instructions

Preheat the oven to 400 F.

Put the quinoa in a saucepan, and cover with the stock. Cook on a medium heat for 15 to 20 minutes or until the stock is absorbed.

While the quinoa is cooking, carefully slice the tops off the peppers and set aside for later. Remove the seeds.

When the quinoa is cooked, put it in a bowl. Add the corn, peas, and spices along with salt and pepper to taste. Carefully divide the quinoa mixture among the peppers. Place the pepper tops back onto the peppers.

Bake the peppers for 15 minutes.

Enjoy with your favorite sides. We recommend a nice green salad with a simple vinaigrette.

Lemon and Garlic Roasted Chicken

Nothing makes a statement like a roast chicken. This impressive meal is the perfect thing to serve to hungover friends on a Sunday afternoon.

Serves 4

Ingredients

  • 1 3-pound chicken
  • 2 sticks of butter
  • 2 lemons
  • 1 bulb garlic
  • Salt
  • Pepper

Instructions

Preheat oven to 450 F.

Place chicken in a large roasting pan. Place your fingers under the skin to loosen it slightly from the flesh. Rub the butter underneath the skin, on top of the breast meat.

Slice the lemons in half. Squeeze them over the whole chicken, and place the squeezed lemon halves in the cavity of the chicken. Slice the bulb of garlic horizontally, and place the halves in the chicken’s cavity. Generously salt and pepper the chicken

Cover the chicken with the lid of the dish or with foil. Roast for 15 minutes, then reduce to 350 F and cook for an hour. Uncover the chicken, and roast for another 10 minutes at 450 F. This allows the skin to get crispy. Take the chicken out of the oven, cover with foil and rest for 10 minutes.

Serve with mashed potatoes, gravy and roasted carrots for a delicious Sunday treat.