http://www.aplaceforeveryonecooking.com/

A Place for Everyone Cooking, 18600 75th Avenue N, Maple Grove, MN (2026)

06/08/2026

Marinated Balsamic Flank Steak • An elite meal and perfect for almost any occasion. Great for a weeknight meal, Sunday dinner or even for a crowd.

Serves 4-6

Ingredients:
2 lbs flank steak

Marinade:
4 cloves garlic, minced
1/3 cup low-sodium soy sauce
3 Tbsp balsamic vinegar
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
2 Tbsp dijon mustard
2 tsp smoked paprika
2 tsp onion powder
1 tsp black pepper
1 tbsp brown sugar

To Serve:
Finishing salt
Fresh herbs

Instructions:
Combine marinade ingredients and whisk well. Add steak to a gallon sized bag or shallow baking dish and pour marinade over top. Work to cover as much of steak as possible. Seal bag or cover baking dish.

Marinade steak in sauce for 3-6 hours or even overnight.

Remove steak from marinade and let excess marinade drip off. Pat dry with paper towels.

Heat cast iron pan or other large skillet over medium high heat. Place steak in cast iron skillet and cook for 4-5 minutes. Flip and repeat for another 4-5 minutes. Alternatively, this can be cooked on a grill over medium high heat. Place the steak directly on grill over the flame. Cook until a thermometer reads 135 degrees in the thickest part of the steak for medium rare. This will take roughly 3-5 minutes per side.

Remove from the heat and transfer to a cutting board. Cover and let rest 5-7 minutes. Once rested, thinly slice against the grain.

Plate on serving platter. Top with any excess sauce from the cutting board. Garnish with finishing salt (we love Maldon) and fresh herbs!

05/28/2026

One Pot Bucatini Puttanesca • Another hit in our one pot pasta series. This time a delicious tomato sauce with the bold briny flavors that make a perfect puttanesca. Come together quickly and only dirties one pan!

Serves 4

Ingredients:
3 Tbsp unsalted butter
1 large shallot, diced
5 cloves garlic, minced
1 - 32 oz can crushed tomatoes
1 tsp crushed red pepper flakes
1 Tbsp anchovy paste
1 - 10 oz jar green olives, drained, pitted and roughly chopped
1/3 cup capers, drained
1 tsp kosher salt
1/2 tsp black pepper
Zest and juice of 1 lemon
1 lb spaghetti or bucatini
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

To Serve:
Grated Parmesan cheese
Crushed red pepper flakes
Fresh parsley or basil, roughly chopped
Extra capers

Instructions:
Heat a large braiser over medium heat. Melt butter. Add shallot, garlic and cook for 3-5 minutes to soften. Add tomatoes and cook a few more minutes. Stir in next 7 ingredients (red pepper flakes through lemon zest). Simmer for 5 minutes.

Add spaghetti or bucatini. Pour 4 cups very hot or boiling water over top. Ensure bucatini is mostly submerged in liquid. Cover and cook 4-5 minutes over medium low heat. Stir and cook 5-7 more minutes.

Stir in heavy cream and lemon juice. Add parmesan and gently toss with tongs. Turn heat off. Let sit for 4-5 minutes, allowing residual heat to melt the cheese and thicken the cream.

Plate bucatini and sauce. Garnish with extra Parmesan cheese, red pepper flakes, fresh herbs and capers.

05/21/2026

Harissa Turkey Burgers with Avocado Cream • I’m truly not sure if it can get any better than this amazingly moist, healthy and delish burger! Perfect for leftover lunch the next day as a burger or burger bowl salad! For Harissa, I love the brand Mina for something that is readily available and a little bit spicy. I also enjoy Rose Harissa from Belazu Ingredient Co as it’s a bit more savory. You can find that one online.

Serves 4

Ingredients:
Turkey Burgers:
2 Tbsp olive oil
1 small yellow onion or medium shallot
3 cloves garlic
Kosher salt
1 lb ground turkey
1/2 tsp each cumin and dry mustard
1 tsp each paprika and garlic powder
1/4 tsp pepper
1/4 cup harissa (adjust as needed based on spiciness desired and brand used)
1 egg yolk
1/2 cup panko breadcrumbs
1 cup arugula
4 slices roasted red pepper
4 hamburger buns

Avocado Cream:
2 avocados, pitted and diced
½ cup sour cream
½ cup avocado mayonnaise
Juice of 1 lime
Dash of kosher salt and pepper

Directions:
Heat a small nonstick skillet over medium heat. Add olive oil, onion and garlic. Season with 1 tsp kosher salt. Sauté 5 minutes or until slightly browned. Turn heat off and allow to cool.

In a medium bowl, combine ground turkey through next 8 ingredients (through breadcrumbs). Add cooled onion mixture. Using a spatula or spoon, combine well, making sure everything is well incorporated.

Form into four equal sized patties.

Heat grill or nonstick skillet over medium high heat. Cook burgers for 5-6 minutes on each side or until internal temperature reaches 160 degrees. In the last 2 minutes of cooking on the second side, add sliced cheese so it can melt.

While burgers are cooking, prepare avocado cream. Place all ingredients in food processor blender. Blend until well combined.

Top bottom of bun with avocado cream. Top with arugula and turkey burger. Add roasted bell pepper and top of burger.

Serve with fries or salad.

05/21/2026

Modern Caprese Salad with Prosciutto • Caprese Salad is a favorite for its freshness and ease to pull together. Our version features beautiful heirloom tomatoes and fresh greens, topped with salty prosciutto and creamy burrata cheese. Drizzle with some of our homemade basil pesto for added flavor. Perfect for a hot summer day or a picnic lunch! ⁣

Serves 4-6

Ingredients:
1 English cucumber⁣
4 cups arugula or favorite salad greens⁣
2 Tbsp olive oil⁣
1 Tbsp lemon juice⁣
3 oz prosciutto⁣
4 medium heirloom tomatoes, thinly sliced⁣
1 - 8 oz ball fresh burrata, sliced thinly or torn into pieces ⁣
Kosher salt
Basil Pesto

Instructions:
Using a vegetable peeler, peel cucumber to make as many thin ribbons as you can. Set aside. Toss arugula with olive oil, lemon juice and a pinch of salt. Tear prosciutto slices in half or thirds. Sprinkle tomatoes with a pinch of salt.

To assemble salad, layer arugula, cucumber, and tomatoes on each plate and top with prosciutto, burrata, and a drizzle of basil pesto. ⁣

If time permits, make your own basil pesto. Our favorite pestos available on our website!

05/20/2026

Brunch Burgers • Two of my favorite things are breakfast foods and burgers. Add to the fact that my kids love “breakfast for dinner” and this hits the mark. The best loaded burger with all of the flavors you love. Bacon, avocado, egg, a delicious burger, the perfect aioli…. Give this one a try over the long weekend and let us know what you think!

Serves 4

Ingredients:
Burgers:
2 lbs ground beef (85/15)
2 tsp garlic powder
1 tsp onion powder
1 tsp ground sage
2 tsp smoked paprika
2 tsp kosher salt
1 tsp black pepper
4 slices white American or favorite cheese

Chipotle Aioli:
1/2 cup avocado mayonnaise
2 tsp lime juice
1 chipotle pepper in adobo plus 1 Tbsp sauce
3 cloves garlic
Kosher salt and black pepper, to taste

To Serve:
4 slices bacon, cooked
4 eggs, cooked sunny side up
Sliced avocado
Sliced tomato, lightly salted
Microgreens
4 brioche buns

Instructions:
In a large bowl, combined all burger ingredients except sliced cheese. Using hands, mix well.

Form into 4 equal sized patties. Set aside.

While burgers are resting, cook bacon and eggs. Set aside when done.

Heat skillet over medium heat. Add a few tablespoons of olive oil. Add patties and cook 5-6 minutes on first side. Use a spatula to flip. Note, if burgers don’t easily flip, let cook another minute or so. Once flipped, add sliced cheese to the top of the cooked side. This will melt while burger finishes cooking. Cook 5-6 minutes on second side or until internal temperature reaches 160 degrees. The entire process can also easily be done on a grill over medium heat. When the second side is done cooking, warm buns in skillet or on grill.

While burgers are cooking, prepare chipotle aioli. In a small food processor, add all aioli ingredients. Process until smooth.

To serve, spread spoonful of aioli on bottom side of bun. Top with 1 slice of bacon (broken in half), avocado slices and then the burger. Top burger with tomato slices, sunny side up egg and microgreens. Finish with top of bun. Serve with fries or salad.

05/19/2026

Strawberry Shortcake Board • We absolutely love strawberry shortcake as a quintessential summer dessert. We made a “make it yourself” board to add to the fun. Prepare a boxed Angel food cake (we love Betty Crocker) and allow plenty of time to cool. Cut into thin slices and cut with a star cookie cutter. Adorn your board with berries, star shaped angel food cake and whipped cream (we simply beat together heavy cream and a little sugar). Add some fresh herbs and any sauce you’d like (chocolate would be perfect) and let your guests make their own shortcake. Festive, fun and easy! 🇺🇸❤️

05/19/2026

Greek Turkey Burger • Burgers aren’t just for summertime! High in protein, off the charts on flavor, easy in prep and quick to the table! What more could you ask for? Serve with fries, fruit or salad of choice.

Serves 4

Ingredients:
1 lb ground turkey or chicken
1 egg
1/2 cup panko breadcrumbs
1 shallot, minced
3 garlic cloves, grated or minced
2 tsp each garlic powder, basil and oregano
1 tsp each salt, dill
1/2 tsp black pepper
1/2 cup fresh Italian parsley, minced
1/2 cup sundried tomatoes packed in oil, partially drained of oil and roughly chopped
1/2 cup crumbled feta cheese

To Serve:
1/2 cup hummus
4 brioche buns
Arugula
Sliced tomatoes

Directions:
Combine all ingredients in a large bowl. Ensure everything is well mixed to disperse flavors. Form into 4 equal sized patties.

Heat skillet over medium heat. Add a few tablespoons of olive oil. Add patties and cook 5-6 minutes on first side. Use a spatula to flip. Note, if burgers don’t easily flip, let cook another minute or so. Cook 5-6 minutes on second side or until internal temperature reaches 160 degrees.

Spread hummus on insides of bun. Top with burger, arugula, tomato and top of bun.

05/18/2026

Zucchini Fries with Lemon Garlic Aioli • A delicious side for your summer BBQs. Perfect with burgers, kebabs, sandwiches and more. A great alternative to fries. All of our kiddos gobbled these down!

Ingredients:
2-3 medium zucchini, cut into spears roughly 2” long and 1/2” wide
1 1/2 cups flour, gluten free if desired
3 eggs
1 1/2 cups panko breadcrumbs, gluten free if desired
2 Tbsp each smoked paprika and brown sugar
1 Tbsp garlic powder
2 tsp each onion powder, dried basil, dried oregano and kosher salt
1/2 tsp cayenne pepper and black pepper

To Serve:
Lemon Garlic Aioli (recipe below)
Fresh herbs
Freshly grated Parmesan

Directions:
Preheat oven to 425 degrees.

Set up three stations of shallow bowls. Place eggs in one bowl, whisking well. Place flour in second bowl. In last bowl, combine breadcrumbs through black pepper.

Dredge zucchini spears in flour, coating both sides and shaking off excess. Dip into egg mixture. Dredge in breadcrumb mixture, covering all sides. Place on baking sheet lined with parchment paper. Repeat until all zucchini pieces are coated.

Bake 20-24 minutes or until lightly golden brown.

While baking, prepare lemon aioli (recipe below). Garnish zucchini fries with fresh herbs and grated Parmesan. Serve with aioli.

Lemon Garlic & Herb Aioli

Ingredients:
1 1/2 cup avocado mayonnaise⁣
1 egg yolk⁣
2 cloves garlic minced⁣
2-4 Tbsp fresh herbs minced (dill and chives)⁣
Zest and juice of 1 lemon ⁣
Salt and pepper to taste ⁣

Directions:
Combine all ingredients for aioli in a food processor and blend until smooth. Set aside in refrigerator until ready to serve.⁣

05/18/2026

Burger Week continues! Triple B Sliders • Beef, Brie and Bacon (Jam), oh my! A summer weekend calls for firing up that grill (on repeat!). These burgers are easy, delightfully tasty and have a small twist with the bacon jam. Make our homemade bacon jam for a sweet and smoky addition.

Ingredients:
1/2 yellow onion diced ⁣
2-3 cloves garlic diced⁣
2 Tbsp olive oil⁣
1/2 tsp Kosher salt⁣
1/4 tsp Black pepper ⁣
1 Tbsp Worcestershire sauce ⁣
1/2 tsp garlic powder⁣
1/2 tsp onion powder⁣
1 lb ground bison meat⁣ or grass fed ground beef ⁣
4 hamburger buns
⁣Roma tomato sliced
Bibb lettuce leaves
1/2 wheel of Brie cheese sliced into 1/2” pieces
Bacon jam, store bought or homemade

Instructions:
Heat olive oil in sauté pan over medium high heat. Add onion and garlic and season with salt and pepper. Sauté 5-6 minutes and when browned, turn off heat and let cool.

Mix meat, garlic & onion powder and worcestershire in large mixing bowl. Once onions have slightly cooled enough to touch, mix in.

Using your hands, mix well allowing all of the flavors and ingredients to evenly mix throughout. Form four evenly sized patties. Grill on preheated grill, about 5-6 minutes on each side or until internal temperature reaches 160 degrees. In the last few minutes of cooking on the second side, top with sliced Brie cheese to slightly melt. While cheese is melting, quickly grill buns by placing them open-faced on grill for 1-2 minutes. ⁣

Assemble burgers by garnishing with lettuce, tomato and a spread of bacon jam on the bun. Enjoy!

Note: If extra time permits, make our homemade bacon jam available on our website!

05/17/2026

Citrus Rita • Let’s enjoy the weekend with one of our favorite drinks! Easy, citrusy, refreshing and delicious! Combine the juices and simple syrup ahead of time and add your liquor right before serving.

Serves 4

Ingredients:
1 1/2 cups grapefruit juice
1 1/2 cups orange juice
1/2 cup lime juice
1/2 cup simple syrup
2/3 cups mezcal or tequila
1/4 cup orange liqueur
Tajin

To Serve:
Grapefruit, Orange and Lime wedges

Directions:
In a large pitcher, mix grapefruit, orange and lime juices with simply syrup. Mix well.

Add tequila and orange liqueur. Mix well.

Add water to shallow bowl. Add tajin to a second bowl. Dip rim of glass in water and then dip in tajin.

Pour drink in glass and garnish with fresh fruit.

Note: if you are making your own simple syrup, simply heat 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a low boil and whisk well. Turn heat down and once sugar is fully dissolved, remove saucepan from heat. Allow to cool completely. Use in your drink or refrigerate until ready to use.

A Place for Everyone Cooking

06/08/2026

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05/21/2026

05/21/2026

05/20/2026

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05/17/2026

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