Entrées

Hoisin-Ginger Noodles

Ingredients:
12 Ounces dried linguine OR dried udon noodles OR dried lo mein OR Soba
¼ cup plus 2 tablespoons Hoisin Sauce
¼ cup chilli-garlic sauce OR Sriracha sauce
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon finely grated fresh ginger
3 Scallions, thinly sliced

Directions:
1. In a large pot, bring 4 quarts water to a boil. Stir in the pasta, then cook, stirring occasionally, until the noodles are tender.

2. Meanwhile, in a medium bowl, whisk together the hoisin, chili-garlic sauce, sesame oil, soy sauce and ginger.

3. When the noodles are done, drain well in a colander, then return them to the pot. Add the hoisin mixture and toss until evenly coated. Serve sprinkled with the scallions.

4. Optional garnish: Chopped roasted salted peanuts.

Entrées

Chorizo Toad-in-the-Hole

Ingredients:
1 ¼ cups milk
4 large eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
4 fresh chorizo sausages (about 1 pound)
2 tablespoons chopped parsley

Directions:
1. Preheat the oven to 425 degrees

2. In a medium bowl, whisk together the milk, eggs, flours, salt and pepper and set the batter aside to rest as you prepare sausages.

3. Place the oil in a 12-inch cast-iron skillet and place the pan in the oven. When the oil/grease is very hot (2-3 minutes), add the sausages and roast, turning once, for 5 minutes to brown them slightly and allow them to release some of their fat.

4. Open the oven and very carefully pour the batter into the skillet around the sausages. Close the oven door and cook until the pudding has puffed up and the sausages are cooked through to 165 degrees, 18-20 minutes.

5. Remove the pan from the oven, sprinkle parsley over the toad-in-the-hole and serve hot.

Entrées

Sheet-Pan Chicken with Potatoes, Arugula & Garlic Yogurt

Ingredients:
1 ½ pounds chicken thighs and drumsticks
1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 ½ teaspoons kosher salt, more as needed
½ teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
½ teaspoon ground cumin
4 ½ tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
½ teaspoon lemon zest (from 1/2 lemon)
⅓ cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Directions:
1. Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

2. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

3. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

4. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

5. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Entrées

Calabrian Shrimp & Zucchino with Orzo

Ingredients:
2 Eggs
10 oz Tail-On Shrimp (Peeled & Deveined)
4 oz Orzo Pasta
1 Lemon
2 cloves Garlic
1½ tsps Calabrian Chile Paste (available on Amazon)
2 Tbsps Crème Fraîche (Greek Yogurt is a good substitute)
1 Tbsp Capers
1 Zucchini
¼ cup Grated Parmesan Cheese

Directions:
1. Fill a medium pot with water; cover and heat to boiling on high.

2. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl. Add the chopped garlic, capers, and as much of the chile paste as you’d like (depending on how spicy you’d like the dish to be). Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Stir to combine.

3. Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

4. While the pasta cooks, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan.

5. Add the prepared shrimp to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. 

6. To the pot of cooked pasta, add the cooked shrimp and zucchini, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the cheese and remaining lemon wedges. 


NOTE: This recipe is very similar to this recipe, but with zucchini instead of tomatoes.

Entrées

Baked Polenta & Eggs

Ingredients:
2 Eggs
¾ cup Polenta
½ lb Mushrooms
1 bunch Kale
1 bunch Sage
2 cloves Garlic
2 oz Fontina Cheese
¼ cup Grated Parmesan Cheese
1 Tbsp Sherry Vinegar
¼ tsp Crushed Red Pepper Flakes

Directions:
1. Place an oven rack in the center of the oven; preheat to 450°F.

2. In a medium pot, heat 2 cups water and a big pinch of salt to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the fontina on the large side of a box grater. Pick the sage leaves off the stems.

3. Add the polenta to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking constantly to prevent lumps from forming, 3 to 5 minutes, or until the polenta is thickened. Turn off the heat. Season with salt and pepper. Stir in the parmesan until melted and combined. Taste, then season with salt and pepper if desired. Transfer to a small baking dish; spread into an even layer. 

4. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned.

5. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and slightly softened.

6. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the water has cooked off. Turn off the heat; carefully stir in the vinegar. Taste, then season with salt and pepper if desired. 

7. To the baking dish of cooked polenta, add the cooked vegetables in an even layer, leaving 2 shallow wells for the eggs. Carefully crack an egg into each well; season with salt and pepper. Evenly top with the grated fontina. Bake 11 to 13 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand at least 2 minutes. 

8. Meanwhile, rinse and wipe out the pan used to cook the vegetables. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Carefully transfer to a paper towel-lined plate; immediately season with salt. Serve the baked polenta and eggs topped with the fried sage.

Entrées

One-Pan Chickpea & Curry Shakshuka

Ingredients:
2 Pasture-Raised Eggs
1 8-Oz Can Tomato Sauce
1 15.5-Oz Can Chickpeas
3 oz Baby Spinach
4 oz Grape Tomatoes, halved
1 Tbsp Yellow Curry Paste
1 Shallot
1 Piece Ginger
¼ cup Cream

Directions:
1. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas.

2. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined. 

3. Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until liquid is slightly reduced in volume.

4. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until the spinach is wilted and combined. Taste, then season with salt and pepper if desired.

5. Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness.

6. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream.

Entrées

Pork Chorizo Meatballs & Poblano Rice

Ingredients:
10 oz Pork Chorizo
½ cup Long Grain White Rice
1 Poblano Pepper
1 Tbsp Smooth Peanut Butter
2 tsps Chipotle Chile Paste
¼ cup Sour Cream
2 Tbsps Raw Pepitas
2 Tbsps Tomato Paste
¼ cup Panko Breadcrumbs
1 Tbsp Light Brown Sugar
1 Yellow Onion

Directions:
1. Halve, peel, and medium dice the onion. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

2. In a bowl, whisk together the tomato paste, peanut butter, sugar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the sour cream and 2 teaspoons of water; season with salt and pepper.

3. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

4. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

5. Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl; immediately season with salt. Wipe out the pan.

6. In a bowl, combine the chorizo and breadcrumbs. Gently mix until just combined. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.

7. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 3 to 4 minutes, or until browned on all sides. Using a spoon, move the meatballs to one side of the pan. Add the chipotle-peanut mixture to the other side. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

8. Add 1 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and spooning the sauce over the meatballs, 5 to 7 minutes, or until the sauce is thickened and the meatballs are cooked through.* Turn off the heat. Taste, then season with salt and pepper if desired.

9. Serve the cooked meatballs and sauce over the poblano rice. Top with the seasoned sour cream and toasted pepitas. Enjoy!

Entrées

Shrimp, Orzo and Zucchini with Ouzo & Mint

Ingredients:
3 Tbsps Extra Virgin Olive Oil (divided)
1 pound extra-large Shrimp (tails removed, deveined) SAVE THE SHELLS
3 medium Celery stalks, roughly chopped
1 medium Bell Pepper, stemmed, seeded and roughly chopped
1 medium Yellow Onion, roughly chopped
3 Bay Leaves
1/4 cup Brandy
1 cup Orzo
2 medium Zucchini (about 1 pound total), halved lengthwise, thinly sliced crosswise
1 pound rip Plum or Cocktail Tomatoes, cored and roughly chopped
1 tsp Fennel Seeds
1 Tbsp plus 1 tsp Ouzo
1 1/2 tsp grated Lemon Zest
1/2 cup lightly packed Fresh Mint
Kosher Salt & Pepper

Directions:
1. In a large pot over medium-high, heat 1 tablespoon of oil until shimmering. Add the shrimp shells and cook, stirring just once or twice, until bright pink and dry, 3 to 4 minutes.

2. Add the celery, bell pepper, onion, bay and ¼ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to release moisture, 2 to 4 minutes.

3. Add the brandy and scrape up any browned bits. Add 4 cups water, bring to a boil, then reduce to medium and simmer, uncovered, for 30 minutes.es (keeping pointed ends intact).

4. Cool for about 10 minutes, then strain through a fine mesh sieve set over a 1-quart liquid measuring cup or medium bowl; press on the solids to extract as much liquid as possible (discard the solids). You should have about 3 cups strained broth.

5. Season the shrimp with salt and pepper; set aside. In a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add the orzo and stir to coat.

6. Add the zucchini, tomatoes, fennel seeds, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring often, until the tomatoes begin to release their liquid, 3 to 5 minutes.

7. Add 1½ cups shrimp broth and bring to a simmer over medium-high. Cook, uncovered and stirring often, until most of the liquid has been absorbed, about 6 minutes; reduce the heat as the mixture thickens.

8. Add another 1 cup broth and cook, stirring vigorously and adjusting the heat to maintain a simmer, until the orzo is tender and the consistency is slightly soupy, 3 to 6 minutes.

9. Add the shrimp and another ¼ cup broth, then cook over medium, stirring occasionally, until the shrimp are opaque throughout, about 3 minutes.

10. Remove the pot from the heat. Remove and discard the bay, then stir in the ouzo and lemon zest.

11. If desired, thin the consistency by stirring in additional broth, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the mint.

Entrées

Pan-Seared Trout & Calabrian Chile Sauce

Ingredients:
2 Skin-On Steelhead Trout Fillets
1/2 cup Semi-Pearled Farro
1 Kohlrabi
6 oz. Asparagus
1 oz. Dried Medjool Dates
2 Tbsps Balsamic Vinegar
2 tsps Date Syrup or Agave Nectar
2 tsps Calabrian Chile Paste
2 Tbsps Roasted Pistachios
1 tsp Ground Fennel Seeds
1 tsp Ground Rosemary
1 tsp Ground Sage
Olive Oil for cooking

Directions:
1. Make the sauce: Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

2. Peel the kohlrabi; halve lengthwise. If present, remove the core, then medium dice.

3. Snap off and discard the woody stems of the asparagus. Cut crosswise into 1-inch pieces (keeping pointed ends intact).

4. Pit and roughly chop the dates. Roughly chop pistachios.

5. In a small bowl, combine date syrup (or Agave) and as much as the chile paste as you’d like. Season with salt and pepper.

6. Add the farro to pot of boiling water. Cook uncovered, 18 to 20 minutes or until tender. Turn off the heat. Drain thoroughly.

7. Cook the vegetables; in a large non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook without stirring for 3 to 4 minutes, or until lightly browned. Add asparagus pieces, season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Transfer to a bowl, wipe out pan.

8. Pat the fish dry and season the skinless side with salt and pepper, fennel, rosemary and sage.

9. heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes or until lightly browned and cooked through.

10. Transfer the cooked farro to the bowl of cooked vegetables. Add vinegar, chopped dates and chopped pistachios. Season with salt and pepper, toss to combine. Serve the farro topped with cooked fish. Add the chile paste sauce to the top and enjoy.

Entrées

Seared Cod & Zucchini

Ingredients:
2 Cod Fillets
1/2 cup Sushi Rice
4 oz Grape Tomatoes
1 Zucchini
1 clove Garlic
2 Tbsps Crème Fraîche or Greek Yogurt
1 Tbsp Apple Cider Vinegar
1/4 cup Rice Flour
1 Tbsp Capers
1 Tsp Smoked Paprika
1 Tsp Whole Dried Parsley/Italian Seasoning etc.
Olive Oil for cooking

Directions:
1. Make the rice: Fill a medium pot 3/4 of the way up with salted water; add rice, cover and heat to boiling on high.

2. Once boiling reduce to low and cook without stirring for 15 to 17 minutes (until water is absorbed and rice is tender). Turn off heat and fluff with fork. Stir in the Crème Fraîche or Greek Yogurt, cover to keep warm.

3. Meanwhile, medium dice the zucchini. Halve the tomatoes, Peel garlic clove and zest garlic into a paste.

4. In a bowl, combine the tomatoes, capers, vinegar, 1 tsp. of olive oil and as much of the garlic paste as you’d like. Season with salt & pepper, stir to combine. Set aside to marinate at least 10 minutes.

5. Coat the fish; Place the flour, paprika and parley on a large plate. Season with salt and pepper and stir to combine. Season the fish on both sides with salt and pepper, then thoroughly coat the seasoned fish in the seasoned flour.

6. In a large non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fish (tapping off any excess flour before adding) and he diced zucchini in an even layer. Cook, flipping the fish halfway through and stirring zucchini occasionally, 5 to 6 minutes or until the zucchini is softened and the fish is cooked through.

7. Turn off heat. Serve the cooked fish and zucchini atop the creamy rice. Add the marinated tomatoes (including any liquid and enjoy.