Beef Stew with Baby Mushrooms, Onions, and Potatoes

Ingredients:

• 1 lb beef stew meat
• 2 cans beef stock
• 12 oz petite baby bella mushrooms 
• 10 oz red pearl onions
• 1.5 lb baby purple potatoes 
• olive oil
• butter
• salt
• pepper

Directions:

1. Heat oil in a heavy pot. 
2. Season beef with salt and pepper, then sear it on all sides. 
3. Add stock to pan, boil, reduce and simmer for 1 hour. 
4. Add potatoes. If necessary, add water or beef stock for potatoes to cook. 
5. Meanwhile, in a separate pan heat up butter. 
6. Brown pearl onions. 
7. Add mushrooms, season, and cook until done. 
8. When potatoes are almost done, add onion and mushroom mix to the pot. Cook 5 minutes or until potatoes are done. 

Black Bean and Corn Salsa

Ingredients:

• 1 can Corn, rinsed
• 1 can Black Beans, rinsed
• 1 Avocado, diced
• 1 small Red Onion, finely diced
• 1 Roasted Red Pepper, diced
• 1 Lime, juiced
• 1/4 bunch Cilantro, chopped
• 1 tsp salt
• 1 tsp cumin

Directions:

1. Place chopped and diced ingredients in a medium bowl.
2. Sprinkle with lime juice.
3. Add seasonings and mix thoroughly.

Miso Glazed Salmon

Ingredients:

• 2 salmon filets
• 1 tbsp shiro (white) miso paste
• 1 tbsp mirin
• 1 tbsp sesame seed oil
• 2 tbsp palm sugar
• 3 tbsp soy sauce

Directions:

1. Heat all ingredients except for the salmon in a pan over medium heat until all ingredients are melted and sauce begins to simmer.
2. Raise heat up to medium-high, add salmon and cook on both sides until the desired doneness is achieved.
3. Serve salmon, spooning the sauce on top.

Mushroom Leek Potato Soup

Ingredients:

• 16 oz cremini mushrooms, chopped
• 1 leek, chopped
• 2 potatoes, diced
• 1 tbsp butter
• 1 can veggetable broth
• salt
• pepper

Directions:

1. In a medium pot, heat butter on medium high heat until melted.
2. Add leeks and saute until soft.
3. Add mushrooms, potatoes, and vegetable broth and bring to a boil.
4. Reduce to a simmer and cook for 20 min or until potatoes are done.
5. Transfer to blender and puree. (May need to do in parts.)
6. Season to taste with salt and pepper.

Braised Rabbit

Ingredients:

• 1 rabbit, portioned
• 4 onions, sliced
• 1/2 cup golden raisins
• 1 cup white wine (Chardonnay)
• 2 tbsp olive oil
• 1 1/2 cups water
• salt and pepper

Directions:

1. Heat half the olive oil in a braising pan, season rabbit with salt and pepper and sear on all sides. Set aside.
2. Heat the rest of the oil and sauté the onions.
3. Add golden raisins and deglaze the pan with white wine. 
4. Arrange the seared rabbit in a single layer on top of the onions, add water and bring to a boil.
5. Reduce to a simmer and cook for an hour or until rabbit is cooked through.

Spinach, Mango, Edamame Salad

Ingredients:

• 1 lb spinach
• 1 mango, diced into 1in chunks
• 1 cup shelled edamame
• 1 tsp sesame seed oil
• 1 tsp lemon juice
• 1 tsp sesame seeds

Directions:

1. To make the vinaigrette:  mix together sesame seed oil and lemon juice, add sesame seeds and stir.
2. Arrange spinach leaves on a plate. 
3.  Arrange mango chunks on top. 
4.  Sprinkle with edamame. 
5.  Top with lemon sesame vinaigrette. 

Turkey and Peppers Chili

Ingredients:

• 1 lb ground turkey
• 1 extra large onion, diced
• 1 head garlic, minced
• 1 red bell pepper, diced
• 2 jalapeno peppers, diced
• 6 hot Korean peppers, diced
• 2 large red Thai chili peppers, diced
• 2 large green Thai chili peppers, diced
• 2 8oz cans tomato sauce
• 2 cups water
• 1 can black beans
• 1 can kidney beans
• 1 bag frozen corn
• 1 tbsp olive oil

Directions:

1. Heat oil in a large pot, add onions and saute until lightly browned.
2. Add garlic and stir it until it blooms.
3. Add all the peppers and saute until softened.
4. Add turkey and cook until meat is done.
5. Add tomato sauce, water, both beans, and corn and bring to a boil.
6. Reduce to a simmer and cook for 2 hours or until reduced to the desired consistency.