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.

Zucchini Fritters

Ingredients:

• 2 zucchini, shredded
• 1 egg
• 2 tbsp flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp olive oil
• sour cream (optional)

Directions:

1. Drain shredded zucchini of any excess liquid and mix with egg, baking soda, salt, and flour.
2. Heat oil in a large pan on medium-high heat.
3. Spoon zucchini batter onto pan and fry until both sides are golden brown.  
4. (optional) Serve with a dollop of sour cream.

Banana Bread

Ingredients:

• 3 bananas, large very ripe 
• 1/3 cup sour cream
• 6 tbsp butter, melted and cooled
• 2 eggs, lightly beaten
• 1 tbsp vanilla extract
• 1 cup walnuts, coarsely chopped
• 1/2 cup golden raisins
• 2 cups flour
• 3/8 cup sugar
• 3/8 cup splenda
• 3/4 tsp baking soda
• 1/2 tsp salt

Directions:

1. Combine dry ingredients together, set aside.
2. In a large mixing bowl, mash bananas.
3. Add sour cream, butter, eggs, and vanilla extract and mix well.
4. Fold in dry ingredients until just combined.
5. Place into a well greased loaf pan.
6. Bake in a pre-heated oven at 350º F for 55 minutes to an hour.
7. Cool in pan for 5 minutes, then remove.

White Wine Clam Sauce

Ingredients:

• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 tsp olive oil
• 1 can minced clams
• 1/2 cup white wine
• salt
• pepper

Directions:

1. Saute shallots in olive oil until translucent.
2. Add garlic and stir until it blooms.
3. Add clams and white wine and simmer until sauce is reduced and thickened (approx. 5 min).
4. Season with salt and pepper.

Brussels Sprouts with Cranberries

Ingredients:

• 4 cups brussels sprouts, sliced
• 3 small onion, sliced
• 2 cups dried cranberries
• 1 tbsp olive oil
• salt

Directions:

1. Heat oil and saute onions until browned.
2. Add brussels sprouts and cranberries and cook until the brussels sprouts are soft.
3. Season to taste.

Apple Confit

Ingredients:

• 4 apples (fuji), peeled and thinly sliced
• 3 tbsp butter, melted
• 1/4 cup sugar
• 1/8 tsp cardamom
• 1/8 tsp cinnamon
• 1 orange, zested

Directions:

1. Combine sugar, cardamom, and cinnamon in a bowl.
2. Generously butter a bread mold (or a few ramekins).
3. Arrange a thin layer of apple slices on the bottom of the mold, brush with butter, sprinkle with sugar mixture and orange zest.
4. Continue layering adding orange zest on every third layer only.
5. The bread mold in parchment paper and then aluminum foil and use a small knife to pierce both the parchment and foil in a few places.
6. Add pie weights to top of covered apples and place bread mold onto a cookie sheet.
7. Bake, undisturbed, in a pre-heated 300°F oven for 2 hours.
8. Remove from heat and let rest, as is, until room temperature.
9. Remove the weights and wrapping and serve.

Snap Pea Slaw

Ingredients:

• 2 cups snap peas, thinly sliced
• 2 carrots, shredded
• 1 clove garlic, minced
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp parsley, minced
• 1 tsp sesame seeds

Directions:

1. In a bowl, combine all ingredients and mix well.

Cucumber Apple Salad

Ingredients:

• 1 cucumber
• 1 apple (granny smith)
• 1 tbsp dill
• 1 tbsp honey
• 2 tbsp greek yogurt
• salt

Directions:

1. Using a mandolin, thinly slice cucumber and apple.
2. In a bowl, combine slices with dill, honey, and yogurt, mix well.
3. Season to taste with salt.

Winter Guacamole Salad

Ingredients:

• 6 kale leaves, torn into bite-sized pieces
• 1/2 avocado, diced
• 6 grape tomatoes, diced
• 1/2 red bell pepper, diced
• 1 cup corn
• 2 green onions, chopped
• 1 tbsp cilantro, minced
• 1/2 lime, juiced
• olive oil
• salt

Directions:

1. In a bowl, drizzle kale leaves with olive oil, sprinkle with salt, and massage until kale turns a brighter green.
2. Add the rest of the ingredients and mix well.

Lemon Cannellini Bean Salad

Ingredients:

• 1 can cannellini beans
• 1/2 cup celery leaves and tips, diced
• 1/2 lemon, juiced
• paprika

Directions:

1. Combine beans, celery, and lemon juice in a bowl and mix.
2. Sprinkle with paprika.

Split Pea Soup

Ingredients:

• 2 cups dried peas, soaked overnight, drained and rinsed
• 1 red onion, diced
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 garlic cloves minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 2 cups water
• 1 tsp cumin
• 1 tsp pepper
• 1 tsp salt
• 2 tsp oregano
• 2 bay leaves

Directions:

1. In a large pot, heat oil over medium-high heat.
2. Add red onion and saute until soft.
3. Add garlic and let bloom.
4. Add seasoning and let bloom.
5. Add carrots and celery and cook for a few minutes.
6. Add peas, broth, and water and bring to a boil.
7. Reduce heat and simmer until peas are soft.
8. Puree in blender (in batches).
9. Return to pot, season with salt and pepper to taste.

Poultry and Offal Aspic

Ingredients:

• 2 turkey drumsticks
• 2 turkey necks
• 1 turkey wing
• 4 chicken thighs
• 12 chicken gizzards
• water
• 6-8 garlic cloves, minced
• salt
• pepper

Directions:

1. Wash and clean all meat, removing any excess skin/fat, and put in a large pot.
2. Cover meat with water, add salt, set pot to boil over medium-high heat, and skim until clear.
3. Cover pot, reduce heat, and simmer until meat falls off the bones.
4. Uncover pot, raise heat to keep a steady simmer, and reduce until about half the original liquid remains.
5. Strain liquid into one bowl and gather all the cooked meat into another.
6. Separate bones and sinew from meat and discard.
7. Chop meat into bite size pieces and divide evenly into serving dishes.
8. Add garlic, pepper, and salt to liquid to taste.  Best way to taste is with a small piece of meat.
9. Divide liquid equally among all the serving dishes.  The more liquid is added to the dish, the less dense the aspic will be.
10. Cover each dish and place in refrigerator to set overnight.

Zucchini Hummus Slices

Ingredients:

• 2 zucchini, sliced
• 3-4 carrots, shredded
• 1 avocado, diced
• 1/2 cup hummus
• Sriracha (optional)

Directions:

1. Arrange zucchini slices in a single layer on a large platter (or two).
2. Spread hummus on top of each zucchini slice.
3. Place shredded carrots on top of each slice.
4. Top slices with avocado.
5. (Optional) Place Sriracha on the side for dipping.

Garlic Hummus

Ingredients:

• 15 oz can chickpeas/garbanzo beans, drained and rinsed
• 6 garlic cloves, roughly chopped
• juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1 tsp cumin
• 1 tsp salt
• 1 tsp cayenne pepper
• 1/2 tsp paprika

Directions:

1. Add all ingredients to blender/food processor and blend until smooth.