Spaghetti (Zucchini Noodles) and Meat Sauce INGREDIENTS Raw zucchini, whole Italian Seasoning Salt & Pepper Onion Powder Garlic Powder Ground chuck (80/20), 4 oz. Per serving *Spaghetti Sauce (recipe below) Olive oil Butter Freshly grated Parmesan (optional) INSTRUCTIONS 1.  Use spiralizer to render whole zucchini into “noodles.” About 1 med. zucchini per person (or 1 cup cooked noodles per person) 2.  Brown chuck in skillet slightly oiled with olive oil, add salt, pepper, Italian seasoning, garlic powder and onion powder to taste. Drain fat. Add in *Spaghetti sauce and stir until mixed well. 3.  In separate skillet with about 1 Read More ...

House Salad INGREDIENTS Romaine lettuce, 2 cups per salad Red onion Marinated artichoke hearts, 2 pieces per salad Finely-shredded Parmesan cheese Kosher salt to taste Freshly ground black pepper (optional) 2-3 TBSP Madison’s Brand Oil and Vinegar “House” Salad Dressing (can be purchased at Madison’s Restaurants) INSTRUCTIONS 1.  Tear Romaine into bite-size pieces into individual salad bowls / plates, 2 cups per salad 2.  Use 2 pieces of marinated artichoke hearts per salad, pulled apart into smaller pieces 3.  Slice red onion as thin as you can get it, pull into rings, and put approximately 8-10 rings on each salad Read More ...

Parmesan Flounder Makes 2 servings (My own recipe, and it turned out DELICIOUS!) INGREDIENTS 4 flounder fillets (will probably weigh about 2 oz each) ½ cup finely-ground pork rinds ½ cup finely grated parmesan (use a micro grater if you have one) ½ TBSP lemon zest Juice of half a lemon 1½ tsp minced garlic 1 TBSP fresh dill, minced–I just snip with kitchen shears and leave out the stems (dried is ok, just use a little less) ½ tsp onion powder ½ tsp garlic powder ½ tsp ground black pepper Olive oil INSTRUCTIONS Preheat oven to 400 F 1. Read More ...