Instructions

For the Salisbury steaks:

1. Combine the ground beef in a large bowl with the dried herbs (or Italian seasoning), garlic powder, salt and pepper, to taste. Form the ground beef mixture with clean hands into 4 patties and set aside.
   
2. In a large non-stick pan, heat the olive oil over medium-high heat. In two batches, add the patties in the pan and cook each side for 3 to 5 minutes or until golden brown. Remove the cooked patties from the pan and set aside, reserving the cooking oil and rendered fat in the pan.
   
3. Add the onion to the pan with the reserved oil and saute, stirring frequently, until soft. Add the mushrooms to the pan and cook until golden brown and the liquid evaporated.
4. Add the beef broth to the pan and reduce the heat to medium-low. Place the 4 patties to the pan nestled between the onion and mushroom mixture.
5. Simmer until the beef broth is reduced almost completely, about 10 to 12 minutes . Garnish the Salisbury steaks with the freshly chopped parsley and serve.
   

For the Brussels sprouts:

1. Preheat the oven to 400°F (200°C).
   
2. In a large bowl, toss to combine the Brussels  sprouts with the olive oil. Season with salt and pepper, to taste. Spread the Brussels sprouts in a single layer onto a rimmed baking tray.
3. Place the tray in the oven and roast the for 15 minutes, stirring the Brussels sprouts halfway through the cook time. Season the roasted Brussels sprouts with the grated lemon zest and serve warm.