Entrées

Thai Shrimp & Peanut Noodles

Ingredients:
10 oz. Shrimp (deveined and tails removed)
1/2 lb. cooked lo mein noodles
1 lime
2 scallions
1/2 lb. green cabbage
3 oz. shishito peppers
1 clove garlic
1 Tbsp. peanut butter
2 Tbsp. soy sauce (more or less to taste)
1 Tbsp. yellow curry paste (can substitute 1 tsp. curry powder)
Handful of chopped, roasted peanuts

Directions:
1. Cook lo mein noodles as per package directions. Drain and set aside.

2. Meanwhile: Thinly slice or shred green cabbage leaves (discard any core).

3. Thinly slice scallions; separating white bottoms and hollow, green tops.

4. Zest lime to get 1 tsp. Then quarter the lime.

5. Cut off stems of shishito peppers and cut crosswise into 1/2 inch pieces.

6. In a bowl, add sliced cabbage, shishito peppers and sliced white bottoms of the scallions.

7. Peel and zest clove of garlic.

8. Sauce: In a bowl, mix peanut butter, soy sauce, juice of 2 lime wedges, 2 tbsp. water and curry paste (use less than full tbsp. if you prefer less heat).

9. In a separate bowl, add shrimp, lime zest, garlic paste and a drizzle of olive oil. Stir to combine.

10. Cook the vegetables. Heat 1 tbsp. olive oil in a large skillet or wok. When hot, add cabbage-pepper mixture. Season with salt and pepper. Cook, stirring occasionally for 3 – 4 minutes or until softened. Transfer to a bowl and wipe pan clean.

11. Shrimp: In the same pan, heat another tbsp. of oil. When hot add the shrimp. Cook stirring occasionally until cooked, 4 – 5 minutes.

12. In a large bowl, combine the noodles, vegetables, shrimp and sauce. Season to taste with salt and pepper.

13. Divide among two plates and top with chopped peanuts and scallions. Serve with remaining lime wedges.

Entrées

Shiitake & Hoisin Burgers

Ingredients:
20 oz. ground beef (enough for 4 burgers)
4 hamburger buns
1 oz dried shiitake mushrooms
2 tbsp. sweet white miso paste
4 tbsp. mayo
4 tbsp. hoisin sauce
20 oz. bok choy, end roots discarded and thinly sliced
1 lb. broccoli, stems removed, cut into small florets
2 garlic cloves; grated into paste
2 tbsp. white wine vinegar
olive oil

Directions:
1. Place mushrooms in a medium bowl and cover with hot water. Set aside to rehydrate at least 10 minutes.

2. In a bowl, whisk miso paste and mayo. Season with salt and pepper.

3. In another bowl, add bok choy and a drizzle of olive oil. Toss to coat.

4. Add a drizzle of olive oil to a medium pan and heat over medium-high. Add broccoli florets in an even layers and cook, without stirring 3 to 4 minutes or until lightly browned.

5. Add 1/2 cup of water; cook another 4 to 5 minutes or until softened. Add white wine vinegar.

6. Cook for another 30 seconds to 1 minute or until liquid has cooked off. Transfer to a bowl and cover to keep warm.

7. Meanwhile, drain the rehydrated mushrooms and finely chop.

8. In a large bowl, combine beef, chopped mushrooms, garlic paste and half of the hoisin sauce. Mix to combine.

9. Form meat into 4 patties. cook in a pan over medium-high heat in an oiled skillet, or use BBQ grill; 4 to 5 minutes per side. Remove from heat.

10. Toast buns in same pan or on grill; 30 seconds to 1 minute, until lightly browned.

11. Assemble burgers; spread miso mayo on toasted buns, add burgers and top with seasoned bok choy. Serve with broccoli on the side.

Entrées

Coconut Curry Lentils & Kale

Ingredients:
3/4 cup of green lentils
2 cloves of garlic
1 large bunch of kale; stems discarded, leaves finely chopped
1-inch piece of fresh ginger, peeled and finely chopped
1 tbsp. yellow curry paste
1/2 oz. sweet piquante peppers, roughly chopped
1 13.5-oz. can coconut milk
1/2 lb. sweet potato, diced medium
1 lemon; quartered and deseeded
1 shallot, diced small
1/2 cup plain greek yogurt
olive oil

Directions:
1. Preheat oven to 450 F.

2. Place sweet potato on baking sheet. Drizzle with 1/2 tsp. olive oil and roast for 20 minutes or until browned and tender.

3. Roughly chop one clove of garlic. Using a zester, finely grate the other clove of garlic into a paste.

4. In a bowl, combine diced shallot, chopped ginger and chopped garlic.

5. In another bowl, combine yogurt, 1 tbsp. water and garlic paste. Season with salt and pepper.

6. In a medium pot, heat 1 tsp. olive oil over medium-high heat until hot.

7. Add the shallot, ginger and garlic, season with salt and pepper. Cook, stirring frequently 1 to 2 minutes until softened.

8. Add the curry paste. Cook stirring frequently, 30 seconds to 1 minute, or until roughly combined.

9. Add lentils, 1 1/4 cup of water and the coconut milk (shake can before using). Cook, stirring occasionally, 18 to 20 minutes until thickened.

10. Add the chopped kale. Cook, stirring occasionally, 4 to 6 minutes or until lentils are tender and the kale has wilted.

11. Turn off heat and add juice from 2 lemon wedges. Season with salt and pepper.

12. Combine chopped peppers, roasted sweet potato and juice form remaining lemon wedges.

13. Serve the cooked lentils and kale topped with finished sweet potato mixture on top. Add a dollop of garlic yogurt.

Serves 2.

Entrées

Veracruz-Style Shrimp & Vegetables

Ingredients:
3/4 – 1 lb. of shrimp; (deveined, tail on or off)
3/4 cup cherry tomatoes
1 lemon
1 tsp. dried oregano
1 tbsp. capers
1/2 semi-pearled farro
1/2 cup sweet peppers; stems and cores removed, halved and thinly sliced
1 red onion; halved, peeled and thinly sliced
1/4 cup sliced, pickled jalapeño peppers; roughly chopped (adjust amount depending on desired spice)
1 1/2 tbsp. golden raisins
2 tbsp. plus 2 tsp. olive oil

Directions:
1. Fill medium pot 3/4 of the way full with water; cover and heat on high to boiling.

2. Add farro and cook uncovered for 18 to 20 minutes or until tender.

3. Drain and return to pot.

4. Combine onions and peppers in a bowl.

5. halve the tomatoes, place in a bowl and season with salt and pepper.

6. Zest lemon to get 1 tsp. Quarter and deseed the lemon.

7. Heat 2 tbsp. olive oil in saucepan over medium.

8. Add sliced sweet peppers and onions to saucepan. Season with salt and pepper and cook; stirring occasionally (3 to 4 minutes until softened).

9. Add seasoned tomatoes, oregano, raisins, capers, 1/4 cup of water and jalapeño peppers. Season again with salt and pepper; stirring frequently until slightly softened (about 3 to 4 minutes).

10. Place shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover with foil and cook without stirring 2 to 3 minutes or until the shrimp is opaque.

11. Remove foil, stir and continue to cook for 1 to 2 minutes or until the shrimp is cooked through.

12. Stir in the juice of 2 lemon wedges.

13. Stir lemon zest and 2 tsp. olive oil into pan with farro.

14. Plate farro and top with sauce and shrimp. Serve with lemon wedges.

Side Dishes, Soup

Creamy Turnip Soup

Ingredients:
4 medium turnips (about 1 1/2 pounds)
1 1/2 cups thinly sliced turnip greens or spinach
2 tbsp. olive oil
1 tbsp. butter
1 medium onion, sliced
1/2 tsp. dried rosemary
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
4 cups (32 oz) reduced-sodium chicken broth
1/4 cup shredded carrot
2 tbsp. thinly sliced scallion greens
2 tsp. white wine vinegar

Directions:
1. Peel and slice turnips. Add the butter and 1 tbsp. oil in a large saucepan and heat over medium.

2. Add onion and cook; stirring frequently until just beginning to brown (about 5 minutes).

3. Add turnips, rosemary, salt and pepper; stir to combine.

4. Cover and cook; stirring occasionally for about 10 minutes.

5. Add broth. Increase heat to high and bring to a boil.

6. Reduce heat to maintain a simmer. Cover and cook until the turnips are tender (10 to 12 minutes).

7. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar and the remaining tablespoon of oil. Season to taste with salt and pepper.

8. Purée the soup in the pan using an immersion blender or transfer to a regular blender. Blend until smooth.

9. Serve topped with generous 1/4 cup of the salad.

Side Dishes, Soup

Celery Soup

Ingredients:
1 head of celery, chopped
1 large waxy potato, chopped
1 medium onion, chopped
1/2 stick of butter
salt
1 large box (32 oz.) low-sodium chicken broth
1/4 cup fresh dill
celery leaves
olive oil
flaky sea salt

Directions:
1. Combine celery, potato, onion and butter in a medium saucepan and heat over medium heat. Season with salt.

2. Cook, stirring often; until onion is tender (about 8 to 10 minutes).

3. Add chicken broth, simmer until potatoes are tender, 8 to 10 minutes. Purée in a blender with fresh dill;

4. Strain and serve topped with celery leaves and flaky sea salt.

Appetizers

Rosemary Apple Puffs

Ingredients:
1 Fuji apple, peeled and diced small
10 spines from fresh rosemary sprig
5 eggs
3 1/2 ounces butter
1 cup water
1 tsp. salt
pinch of sugar
1 1/4 cups all-purpose flour

Directions:
1. Preheat oven to 450 F.

2. In saucepan, bring water, butter, salt and sugar to a boil.

3. Stir in flour and use a rubber spatula or wooden spoon to stir. As mix tightens, reduce heat to medium and cook the mixture while stirring constantly for 2 to 3 minutes.

4. Place mixture in a mixing bowl. Using hand mixer at medium speed, add eggs one at a time; adding the next only after the previous egg has been incorporated. Continue mixing after the final egg has been added for two minutes.

5. Add rosemary and stir for 1 minute.

6. Fold apples into mixture.

7. Line a baking sheet with parchment paper. Using soup spoon, scoop batter about half the size of a ping pong ball. Drop the batter 3 inches apart, approximately 36 rounds to the pan.

8. Bake at 450 f. for 12 minutes.

9. Reduce temperature of oven to 300 F. and bake for 7 more minutes; bake until golden brown, checking every couple of minutes.

10. Remove from oven, cool and serve.

Desserts

Granny Netherton’s Xmas Cake

Ingredients:
12 oz. flour
8 oz. butter
8 oz. caster sugar
4 oz. mixed peel
1 tsp. baking powder
8 oz. cherries (quartered)
8 oz. sultanas (raisins)
4 oz. chopped almonds
salt
2 lemon rinds
1/2 cup milk
6 eggs

Directions:
1. Beat butter and sugar to a soft cream.

2. Whisk eggs well and beat into to butter mixture.

3. Sieve flour, salt and baking powder and gradually add to mixture.

4. Add fruit, almonds and lemon rind. Lastly, add milk and mix thoroughly.

5. Grease and line the base and sides of a deep 20cm round cake tin.

6. Add batter to tin and bake for 2 hours at 300 F.

7. Reduce heat to 275 F. and cook for two more hours.

8. Remove from oven and let cool.

Desserts

Queen Mother’s Favorite Cake

Cake Ingredients:
6 ounces of sugar
1 egg
1 tsp. baking powder
2 oz. margarine
2 oz. chopped walnuts
1/4 tsp. salt
6 oz. plain flour

1 cup chopped dates
1 cup of boiling water
1 tsp. bicarbonate of soda

Topping Ingredients:
5 tbsp. brown sugar
2 tbsp. margarine
2 tbsp. milk
Handful chopped walnuts

Directions:
1. In a bowl, add boiling water to chopped dates and bicarbonate of soda.

2. Mix all cake ingredients together (sugar, egg, baking powder, margarine, walnuts, salt, flour).

3. Add date mixture.

4. Line a 9″ x 12″ Swiss roll tin or baking dish with foil or parchment paper, making sure to l,ine the sides.

5. Add batter to pan and bake at 320 F. for 35 minutes.

6. Remove from heat and allow to cool.

7. In a small saucepan, combine topping ingredients (brown sugar, margarine and milk) and boil for 3 minutes.

8. Spread topping over cake and sprinkle cake with chopped walnuts.

Desserts

Bourbon-Pecan Truffles

Ingredients:
1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tbsp. bourbon
1 cup finely chopped pecans

Directions:
1. In a medium saucepan, bring cream to a boil; remove from heat and add chocolate and bourbon. Let stand 3 minutes.

2. Whisk until smooth; transfer to bowl and refrigerate uncovered, until thick and firm enough to spoon out into mounds (about 2 hours).

3. Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm (about 30 minutes).

4. Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans; pressing lightly to adhere and place on baking sheet.

5. Refrigerate truffles until set (30 minutes to 1 hour). Store in an airtight container in the refrigerator for up to 2 weeks.