Sweet Chicken Dumplings

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Gather the Goods

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1 pound ground chicken

3 small links Chinese sausage, minced

1 small head green cabbage, minced

8 ounces shiitake mushrooms, minced

1 leek, minced

1/4 cup soy sauce

2-3 tablespoons rice wine vinegar

1 egg

kosher salt if needed

dumpling wrappers

Chili oil for serving

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Make It

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1. In a large bowl mix all of the ingredients up to the dumpling wrappers.

2. Gather a small bowl of water for sealing the dumplings.

3. Place a dumpling wrapper in the palm of your hand. Scoop 1-2 teaspoons of filling into the center of the wrapper. Make sure it’s not too much otherwise it won’t seal properly!

4. Dip your finger in water and trace the outside of the wrapper. Seal the dumpling in any way you desire. I personally like making them into the shape of a tortellini!

   *you can also DOUBLE wrap these bad boys! Because I like toothsome dumplings, noodles, pasta, ect. I find that it’s a great way to achieve that perfect texture. But, up to you!

5. Place your dumplings on a parchment lined sheet tray. Perhaps you are saving some for another day so make sure your freezer is prepared to hold a half or whole sheet tray for a few hours. Freeze the dumplings until firm and then place them in an airtight zip bag.

6. Bring a pot of water to a gentle boil (salting is your preference). Place the dumplings into the gently boiling water and cook until they just float to the surface. You can also check one by cutting in half before straining!

7. Serve the Sweet Chicken Dumplings with chili oil, of course!

Butternut Squash Cascatelli Bake

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Gather the Goods

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1 pound butternut squash, peeled and cut into chunks

2 tablespoons olive oil

kosher salt

3 tablespoons butter

5 garlic cloves, minced

1 pound shiitaki mushrooms, cut into large pieces

2 tablespoons chopped tarragon

2 tablespoons chopped parsley

zest and juice of 1 medium lemon

2 tablespoons all purpose flour

2 1/2 cups heavy cream

1 pound Cascatelli pasta

1/2 cup grated pecorino Romano or parmesan cheese

1 1/2 cups mozzarella cheese

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Make It

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1. Preheat the oven to 370 degrees. Season the squash with salt and olive oil. Roast your butternut-squash in the oven until tender and lightly golden. Remove, cool, and mash with a potato masher or the back of a fork. Keep the oven on.

2. Bring a large pot of salted water to a boil. I would add the pasta in once the sauce is nearly done. You can always turn your water down to a simmer if your sauce isn’t ready. (See step 4 below)

3. In a large saute pan melt the butter. Add the garlic and shiitaki mushrooms. Stir and saute for about 4 minutes until the mushrooms soften and brown in color. Season with salt.

4. Add the tarragon, parsley, lemon juice and zest and stir together. At this point the pasta should go in. Cook until al dente / really toothsome! Then drain.

5. Using a whisk add the flour until it becomes to clump up and form a roux. Cook on medium low heat for about 2 minutes.

6. Add the cream whisking to avoid lumps. Season with salt and bring up to a simmer so it can begin to thicken. Add the hot drained pasta and parmesan cheese to the sauce and gently stir.

7. Pour the pasta into your baking pan of choice and dollop the top with the reserved butternut squash. Sprinkle the pasta with mozzarella cheese and bake until golden brown, maybe 15 minutes or so.

Apple Streusel Pancakes

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Gather the Goods

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6 tablespoons butter plus more for pan

1 granny smith apple, finely chopped

3 tablespoons brown sugar, divided + more for sprinkling

1/2 teaspoon cinnamon, divided

1 cup all purpose flour

1/2 cup freshly pulsed oat flour

1 1/2 teaspoons baking powder

large pinch kosher salt

1 cup oat or almond milk

1 egg

1 egg white, beaten

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Make It

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1. In a medium saute pan melt 3 tablespoons of butter. Add the granny smith apple, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Cook until the apples have broken down and become a chunky saucy caramely consistency.

2. In a large bowl combine the all purpose flour, oat flour, baking powder, 1/4 teaspoon cinnamon, and salt.

3. In another small bowl combine the milk, egg, egg yolk (separate the white) and 2 tablespoons of melted butter. Whisk until combine and set aside. Add the wet ingredients into the dry and whisk.

4. In another clean bowl whisk or beat the egg white until stiff peaks form. Fold the egg white into the batter very gently.

5. Heat a large skillet over medium high heat. Butter the pan and scoop about 1/4 cup of batter out. Spoon some of the apple on top of the batter and sprinkle with brown sugar. Once bubbles start forming on top of the pancake it’s time to flip. If each side is golden brown in color then you are good to remove!

6. Serve with your desired topping. I am unapologetic about fake syrup. Shhhh!

Almost like Mommy's Chicken Soup

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Gather the Goods

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1 whole 3-4# roaster chicken

1 gallon water

10 garlic cloves, grated

2 onions, medium to large dice

3 medium carrots, sliced 1/2 inch thick

3 ribs celery, sliced 1/2 inch thick

2 large potatoes, small dice

1 teaspoon garlic powder

kosher or sea salt

3 cups spinach or a medium bunch of escarole, chopped

Your favorite chicken meatballs ( I will try not to judge if they aren’t homemade…okay?)

1/2 pound baby shells, cooked

lots of parmesan for sprinkling

freshly cracked black pepper

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Make It

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1. Place everything into a large pot except the greens, pasta, and meatballs. Season with your liking of salt. Bring the chicken soup mixture up to a boil and lower to a simmer. Let this cook for up to 2 hours.

2. Remove the chicken from the soup and allow to cool slightly. At this point you can add your greens and chicken meatballs. The greens will begin to wilt in seconds and the meatballs (if raw) will be robust and float to the top. Follow package instructions otherwise.

3. Pull the chicken off the bone and discard the bones and skin. Add back into the pot with the baby shells.

4. Plate up large bowls of soup. Sprinkle with black pepper and lots of cheese.

Tart Caramel Apple Puff

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Gather the Goods

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1 stick butter

1/2 cup granulated sugar

1/2 cup light brown sugar

pinch salt

pinch cinnamon

4 small- medium apples

1/2 cup cranberries

2 sheets puff pastry

ice cream and whipped cream for serving

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Make It

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1. Preheat the oven to 400 degrees. Position the rack in the middle of the oven.

2. In a large saute pan over medium high heat add the butter. Once it melts mix in the granulated sugar, brown sugar, salt, and cinnamon. Allow the sugar to dissolve and cohesively melt into the butter.

3. Peel, core, and halve the apples. Add the apples and cranberries into the pan and cook over medium heat for about 10-15 minutes until the apples begin to soften and the cranberries have burst open a little. Some may not pop open and that’s ok!

4. Using tongs remove the apples from the pan and into an 8 inch cake pan. Position the apples snuggly around the sides and middle. Carefully pour the caramel sauce over top.

5. Layer the two pieces of puff pastry on top of the apples and tuck the edges in and around the pan.

6. Place in the oven using a towel or mitt since the caramel is still hot! Bake for 35-40 minutes or until the puff pastry has puffed up and is golden brown.

7. Remove from the oven and rest in the pan for up to 1 hour before flipping out onto designated plate.

8. serve al la mode with ice cream and whipped cream.

Banana Crunch Pie

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Gather the Goods

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3 cups heavy cream, divided

2 cups 2% milk

4 large egg yolks (reserve the egg whites)

1 whole large egg

1/4 cup granulated sugar

3 tablespoons cornstarch

pinch salt

10 ounces semi sweet chocolate morsels

3 medium bananas, medium dice

2 tablespoons butter

16 ounces crushed toffee bar, divided

Crust

2 1/2 cups crushed graham crackers

8 tablespoons melted butter

3 egg whites (reserved from the custard)

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Make It

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1. Combine 1 cup of heavy cream and milk in a medium sauce pot over medium high heat. Bring up to a gentle simmer.

2. In a large heatproof bowl mix the egg yolks, whole egg, sugar, cornstarch, and salt together. While whisking pour the hot liquid into the egg mixture. Then pour the liquid back into the sauce pan and cook over medium low to medium heat stirring constantly with a wooden spoon until it thickets to its full potential!

3. Pour in the chocolate and mix until it melts. Take off heat, pour into a clean vessel, and cover directly on the surface with plastic wrap to avoid custard skin formation. Set in the fridge to cool completely and set up. This should be no more than 3 hours.

4. Preheat the oven to 350 degrees. Combine the graham crackers, 8 ounces of crushed heath bar, butter, and egg whites and mix until it comes together. Using your preferred pie plate (8-9 inches) mold the crust around the pie dish by forming a thick 1/2 inch edge. It will seem like there is going to be a lot of crust but this is great!

5. Put in the oven for 15 minutes until just lightly golden and firm. Remove and cool completely.

6. Heat a medium saute pan with butter over medium high heat. Add the bananas and cook for about 10 minutes until the bananas are a but caramelized. Remove from heat and cool completely.

7. In a large mixing bowl whip the remaining 2 cups of heavy cream. Fold half of the heavy cream into the cooled bananas. Leave the other half for the top.

8. Start to layer: Pour the custard on the bottom, top with the banana whipped cream, sprinkle that with 6 ounces of crushed heath bar and top with large dollops of the remaining whipped cream. Make those pretty divots and swirls! Sprinkle with remaining heath bar!

Lemon Curd & Pink Apple Crisp

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Gather the Goods

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7 medium Lucy Glo apples, sliced

10.5 ounces lemon curd (Trader Joe’s brand is the best)

1 pre-made pie crust (Trader Joes!)

vanilla ice cream for serving

Crispy Crumble

3/4 cup all purpose flour

1/2 cup rolled oats

3/4 cup loosely packed brown sugar

pinch of Himalayan salt

2 sticks room temp butter, cubed

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MAKE IT

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1. Preheat your oven to 350 degrees.

2. In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).

3. Set the berry mixture aside allowing the berries to macerate while you make the crumble.

4. In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.

5. Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.

6. Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.

7. Serve the Basil Berry Crisp warm with vanilla ice cream!

Decadent Pantry Chicken & Rice

This recipe should be used as inspiration for what’s in your pantry!

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Gather the Goods

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2 tablespoons olive oil

6 medium to large chicken thighs

Himalayan salt

1 teaspoon shallot powder (yes there is such a thing!)

1/4 cup gin soaked golden raisins

1 cup marinated olives

2 tablespoons rice wine vinegar

2 tablespoons Dijon Mustard

1 cup chicken broth

2 cups spinach

Turmeric Rice with Beans

1 cup long grained rice

Himalayan salt

1 tablespoon turmeric

1 cup red kidney beans

juice or 1/2 medium lime

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Make It

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1. Heat the olive oil in a large skillet over high heat. Season the thighs with salt and shallot powder. Add the chicken thighs skin down and sear until golden brown.

2. After searing the thighs skin side down turn them over and pour in the gin soaked raisins and cook for about a minute so the gin cooks off a bit.

3. Add the olives, vinegar, Dijon mustard, and broth. Add more broth if you want more sauce! Allow the chicken to simmer until it’s completely cooked through.

4. Right before serving the chicken add the spinach and mix into the sauce until wilted.

TURMERIC RICE & BEANS:

1. Bring 2 cups of water to a boil. Add the rice, sat, and turmeric, turn to low and cover with a lid. Once the rice is cooked through fluff with a fork, add the beans, and season with lime.

Serve the rice next to the chicken or the chicken smothered over the rice! However you like to eat!

Crispy Basil Berries with Coconut- Hazelnut- Oat Crumble

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Gather the goods

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3 cups raspberries

2 cups blueberries

2 cups blackberries

handful of basil, rough chop

handful of mint, rough chop

3/4 cup sugar

juice and zest of 1 medium lemon

splash of vanilla

2 teaspoons cornstarch

pinch himalayan salt

Crispy Crumble

3/4 cup all purpose flour

1/4 cup coconut flour

1/2 cup rolled oats

1/4 cup crushed hazelnuts

3/4 cup loosely packed brown sugar

pinch of Himalayan salt

2 sticks room temp butter, cubed

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make it

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1. Preheat your oven to 350 degrees.

2. In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).

3. Set the berry mixture aside allowing the berries to macerate while you make the crumble.

4. In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.

5. Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.

6. Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.

7. Serve the Basil Berry Crisp warm with vanilla ice cream!

Cheese Board on Fleek

"Best Ever" Chili Oil Glass Noodles

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gather the goods

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vegetable or olive oil

1 pound wide flat glass noodles

8 Thai eggplant, sliced and halved

10 garlic cloves, rough chopped

1 cup firm tofu, drained and cubed 1/2” thick

1/4 cup chili oil (a total favorite: Lao Gan Ma Fried Chili in Oil )

1/2 cup soy sauce

1/4 cup basil, rough chopped

2 sliced scallions for garnish

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Make It

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1. Begin by soaking your glass noodles in hot water. I had my water simmering while the noodles soaked. Since they are thicker and will take longer to soften I didn’t want the water to cool down.

2. In the meantime begin by sautéing the eggplant in a bit of oil over medium high heat. Cook until it softens and caramelizes.

3. Add the garlic and stir into the eggplant and cook until lightly golden and aromatic.

4. Add the tofu, chili oil, and soy sauce and gently stir to combine.

5. Toss in the cooked noodles and basil and stir all the deliciousness together!

6. Adjust seasoning based on your palate: add more chili oil or soy sauce to your liking and garnish with scallions!

Crispy- Creamy- Dreamy Salmon

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gather the goods

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1 cup barley

1.5# salmon fillet (sockeye, coho, wild Atlantic)

1 fennel bulb, sliced

1 large red onion, slice into half moons

olive oil for seasoning

kosher salt

freshly cracked black pepper

1 cup pitted green olives

Aioli

2 egg yolks

1 cup oil (50% olive oil & 50% neutral oil)

squeeze of lemon juice

1 tablespoon red pepper and eggplant puree

1 bunch chives, minced

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make it

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1. Preheat the grill on medium high heat.

2. Bring about a quart of water to a boil in a medium pot and generously salt.

3. Once the water comes to a boil add the barley and cook until al dente, then strain. Cooking barley is similar to cooking pasta!

4. In the meantime season the salmon with olive oil, salt, freshly cracked black pepper (black pepper is great in this application so use lots).

5. In a separate bowl toss the fennel and onions together with olive oil, salt, and pepper.

6. Using a piece of foil (that’s what I used to avoid loosing pieces of veg) spread the fennel and onion onto a section of the grill and place the salmon over top. Close the grill and cook until the salmon is well or your preferred doneness.

7. While the salmon and barley are cooking, make the aioli. Combine the egg yolks in a large bowl and slowly begin streaming in the oil while vigorously whisking. The mixture should stiffen up like mayo! If it breaks add a tiny amount of hot water to bring it back together.

8. Finish the aioli with salt, lemon juice, and the red pepper eggplant puree.

9. When the salmon is cooked and veggies are tender and a bit charred, remove them from the grill and lay over a bed of barley.

10. Drizzle the aioli on the salmon and veggies and finish with a scattering of green olives!

11. Serve in pretty pink bowls or eat however you’d like always going back for seconds.

Corzetti Pasta with Brown Butter Walnut Sauce

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GATHER THE GOODS

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2 sticks butter

3 garlic cloves, grated

1 cup walnuts, chopped

zest and juice of 1 lemon

1 pound Corzetti Pasta

kosher salt

parmesan cheese for grating

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MAKE IT

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1. Make your brown butter sauce by adding 2 sticks of butter to a medium saute panand begin to melt over medium heat.

2. Once completely melted and bubbly add grated garlic and walnuts and cook over medium low heat until the butter begins to brown

3. Add half of the lemon juice, and lemon zest along with salt and taste for seasoning. It may need more lemon… it may not. Depends on your palate!

4. Bring a large pot of salted water to a boil an cook the corzetti until al dente. Since they are so thin and fragile it is best to undercook them in my opinion! And they will cook fairly fast.

5. You can strain them in a colander or use a large slotted spoon and transfer them quickly into the sauce. This could be done right in the same bowl you will serve them in.

6. Grate LOTS of cheese on top and serve right away!

Testaroli

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GATHER THE GOODS

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Testaroli (buy here), cut into large squares

pesto

parmesan cheese for sprinkling

olive oil for drizzling

pignoli nuts for garnish

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MAKE IT

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1. Bring a large pot of water or stock to a boil. Season with salt and drop in the pieces of testaroli.

2. Cook the testaroli until tender only a couple minutes. You still want them to have a bite when eating. They should not fall apart on the plate.

3. Drain them with a large slotted spoon and place right onto your serving dish or platter.

4. Slather the testaroli with pesto, drizzles of olive oil, lots of parmesan cheese, and some pignoli nuts for crunch.

Pasticciotti

recipe adapted from La Cometa bakery in Ugento, Puglia

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GATHER THE GOODS

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Dough

Flour 1.125 kg

Sugar 500g

Lard 500g

Eggs 4

 Pastry Cream 

Milk 1L

Egg yolks 3ea

Sugar 400g

Flour 160g

Vanilla Essence (or 1 vanilla bean)

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MAKE IT

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Directions for dough:

1. Dump flour on work surface and make a well

2. Place sugar in well, make a well in sugar

3. Add eggs, mix only in sugar

4. Add lard, mix with sugar & egg until combines, incorporate sugar

5. Mix until well combined (pressing together, not kneading)

6. Roll out to about 1/8in thick.

7. Press into mold

8. Fill with cream

9. Cover & seal with more dough

10. Allow to rest for at least 30 minutes

11. Preheat oven to 240℃

12. Brush with egg whites

13. Bake for 15 minutes or until golden brown

Directions for pastry cream:

1. Mix together flour and sugar set aside

2. Heat milk and vanilla

3. Add egg, mix until homogenous

4. Add flour/sugar mixture.

5. Bring to a boil, cook for 1 minute afterwards.

6. Place in shallow pan, cover directly with plastic wrap & cool

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Creamy & Dreamy Hot Chocolate

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Gather the Goods

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1 cup heavy cream

1 -1 1/2 cups semi sweet chocolate morsels or chopped up bar (Guittard, Callebaut, Ghirardelli)

whipped cream for serving

dash of cinnamon optional

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Make It

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1. heat the heavy cream over medium heat until it comes up to a simmer. Make sure it doesn’t scald or form a layer of skin.

2. Add in the pieces of chocolate and whisk until the mixture is smooth and all of the chocolate has melted.

3. Pour the hot chocolate into a mug and serve with a heaping dollop of whipped cream and a sprinkle of cinnamon.

Crumbly Crab Casarecce

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Gather the Goods

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1# Casarecce Pasta

2 tablespoons butter

2 teaspoons smoked paprika

1 teaspoon celery seed

1/2 cups capers

1 lemon, juiced and zested

1 1/2 cups jonah crab meat

1/2 cup grated parmesan or roman

olive oil

salt to taste

Buttery Crumbs

1 cup breadcrumbs

1 tablespoon butter

olive oil

salt to taste

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Make It

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1. Bring a large pot of salted water to a boil, add the pasta, and cook the pasta until al dente. Save about a cup of starchy pasta liquid for the sauce.

2. To make the crumb topping melt the butter and olive oil in a medium pot or saute pan over medium heat. Add the breadcrumb and mix to combine toasting slightly. Season with salt if desired.

3. Once the pasta is done, coat with butter after completely drained.

4. In a large saute pan or dutch oven heat a drizzle of olive oil. Add the smoked paprika and celery seed to the oil and saute for a couple seconds. Then add the capers, lemon, and pasta water and bring to a quick simmer.

5. Add the crab meat and pasta, and cheese and toss to combine. Taste to make sure the cheese, salt, and citrus level are where you want it to be. Adjust according to your liking!

Cheesy Omnivore Tteok

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Gather the Goods

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Olive oil

3 tablespoons butter 

1# Tteok

1# omnivore meat 

3 garlic cloves, minced 

1 tablespoon hot pepper paste 

2 teaspoons lemon zest 

Parmesan for grating 

Salt to taste 

Fresh chopped basil and parsley to serve 

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Make It

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1. Follow the package instructions for the tteok and cook until tender. Set aside.

2. Add the olive oil and butter to a large sauté pan over medium high heat. Add in the garlic and sweat until aromatic. 

3. Crumble in the meat and cook until browned seasoning with enough salt to your liking!

4. Move the meat to the side of the pan and add the hot pepper paste in the middle so it will lightly fry. Incorporate the paste into the meat.

5. Add the Tteok, lemon zest and as much grated parm desired and stir to combine. Taste and add salt if needed (or more cheese)!

6. Serve topped with fresh herbs!

Short Cakes & June Baby Berries

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Make It

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1 quart organic strawberries, cut in halves

3 tablespoons coconut sugar

1 teaspoon lemon zest

1 cup heavy cream

1 tablespoon sugar (optional)

2 cups self rising flour

3 tablespoons less processed/ golden sugar

1/4 teaspoon salt

1 stick butter cut in quarters

3/4 cup + 1 tablespoon heavy cream

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make it

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1. In a large container mix the strawberries, coconut sugar, and lemon zest and allow to maserate for at least 2 hours.

2. In a medium bowl mix the flour, sugar, and salt together with a small whisk until incorporated.

3. Toss the butter in the flour mixture and using a box grater or micro plane grate the butter into the dry mix. Use a fork and gently stir to combine.

4. Make a well in the middle of the bowl and pour in the 3/4 cup heavy cream. Gently stir in the dry ingredients. Using your hands start to bring the dough together and pour out onto a wooden board or cleaned countertop.

5. Form the dough into a square and cut into four sections. You want the biscuits to be about 1 inch high.

6. Brush the top of the biscuits with your 1 tablespoon of cream and sprinkle with your 1 tablespoon of sugar.

7. Freeze for about 30 minutes and bake at 350 degrees until golden brown on top and lightly golden on the bottom. This should be 40-45 minutes.

8. While the biscuits cool whip the heavy cream in a bowl until medium peaks form. Add the sugar if necessary.

9. Serve the biscuits cut open with heaping dollops of whipped cream and strawberries.
   

Grilled Shrimp Tacos with Peach Ginger Slaw

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Gather the Goods

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olive oil

1# large Shrimp

salt to taste

1 bag coleslaw mix

1/2 cup The Perfect Puree of Napa Valley Peach Ginger Blend

1/2 cup walnuts, chopped

1/4 cup scallions, thinly sliced

1 15 oz can chickpeas

aioli

flour tortillas

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Make It

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1. Season the shrimp with salt and oil. In a medium sauté pan over medium high heat, add the shrimp and cook until pink in color.

2. In a large bowl, mix the coleslaw mixture with the peach ginger blend, walnuts, scallions, and salt to taste.

3. In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste.

4. Heat the tortillas up on a small griddle until bubbles begin to form.

5. On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw.

6. Serve and enjoy!