Season 1, Episode 6

Three Times the Flavor

Today's time-saving menu is all about big flavor, thanks to a couple marinades and a rub. First up, Lemon Pepper Cured Chicken With Fennel Salad. Next, Eggplant Schnitzel and Roasted Peppers -- crispy and delicious, it's a dish to please vegetarians and meat lovers alike. Then, for beef eaters, it's Espresso Steak With Baked Zucchini -- a jazzed-up meat and potatoes supper.
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Recipes From This Episode

Espresso Steak with Baked Zucchini and Potatoes

Lemon Pepper Cured Chicken with Fennel Salad

Eggplant Schnitzel and Roasted Peppers

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