Pan-Seared Ribeye Steak with Spaghetti Squash with Shiitake Mushrooms & Baby Bok Choy

Pan-Seared Ribeye Steak

• one 14 oz. ribeye per person
• salt and pepper or Seasoned salt

1. Bring the meat to room temperature. 
2. Heat a cast-iron skillet over medium heat until hot, for about 5 minutes. Season steaks as desired. 
3. Place steaks in the hot skillet (do not overcrowd). Do not add oil or water. Do not cover. F
4. or medium-rare steak, sear in a skillet for 6-7 minutes for a 1-inch steak, and 7-8 minutes for a 1½ inch steak, turn and repeat. Rest the steaks for 5 minutes. Slice and serve.

Spaghetti Squash with Shiitake Mushrooms & Baby Bok Choy

• 2 tblsp vegetable oil
• 1 shallot, thinly sliced
• 1 tblsp grated ginger
• 1 tblsp minced garlic
• 1 Fresno pepper, thinly sliced
• 1 lb fresh shiitake mushrooms, sliced
• 10 oz spaghetti squash
• 10 oz baby bok choy leaves

1. In a hot wok or iron cast pan, heat vegetable oil until very hot. 
2. Quickly sauté shallot, ginger, and garlic for a few minutes, making sure not to burn them. Add the Fresno pepper and stir for a couple of minutes. 
3. Add the mushrooms and stir fry for about 5 minutes. 
4. Add the spaghetti squash and stir to coat. 
5. Stir in the baby bok choy leaves. 
6. Cover and turn off the heat and let steam for about 5 minutes. 
7. Season to taste.