Onion Egg Bake

Medium Onion, Diced
2T Garlic, Minced
2c Spinach
2T Olives, Chopped
6 Eggs
1c Yogurt
2t Salt
1/4c Olive Oil
Black Pepper

Honey Grilled Chicken Thighs, Mushroom Grains, Ginger Stir-fry, Green Curry Vinaigrette

Chicken Thighs:
1.5# Boneless Chicken Thighs,
2T Olive Oil
2t Salt 
1t Pepper 
2T Honey
2T Sherry Vinegar

Mushroom Grains
1/4C Quinoa
1/4C Farro
1/4C Jasmine Rice, Cooked
6ea Buttom Mushrooms, Sliced 
4ea Garlic Cloves, Sliced
1/2bu Scallion
3T Canola Oil
Salt & Pepper

Ginger Stir-Fry
4ea Red Radishes
1ea Cauliflower Head
1ea Persian Cucumber
1ea Horse Carrot
1pc Ginger
1T Rice Vinegar
1T Soy Sauce
Salt

Green Curry Vinaigrette
1T Green Curry
2T Sherry Vinegar
1/2C Olive Oil
1T Honey
Salt

Soy Glazed Chicken Thighs, Vegetable Kimbap, Gochujang Mayo

Soy Glazed Chicken Thighs
1.5 # Boneless Chicken Thighs
1/2C Soy Sauce
1t Sesame Oil
1T Garlic, Minced
1t Rice Wine Vinegar
Salt

Vegetable Kimbap
10 Nori sheets
2C Cooked Sushi Rice
1t Mirin
1t Rice Wine Vinegar
Salt
1 Carrot, Julienne
2 Scallions, Sliced
1 Picked Daikon, Logs
6 Shiitake, Sliced
4 Eggs
1T Soy Sauce
1t Sesame Oil

Gochujang Mayo
1/2C Mayonnaise
4T Gochujang
1T Rice Wine Vinegar
Salt

Chicken & Potato Salad, Roasted Spring Vegetables, Cornbread

Chicken & Potato Salad
1.5# Boneless Chicken Thighs
3T Olive Oil
1/2C Mayonnaise
2T Champagne Vinegar
1/4C Diced Red Onion
1/4C Diced Celery
1/4C Diced Cooked Potatoes
1 Lemon, Juice and Zest
3T Sliced Chives
Salt & Pepper

Roasted Spring Vegetables
8 Brussel Sprouts
2 Parsnips
2C Snow Peas
3 Sunchoke  
Olive Oil
Salt & Pepper

Cornbread
140g Melted Butter
122g Sugar
123g Eggs
292g Buttermilk
150g Cornmeal
153g AP
2.5g Baking Soda
11g Baking Powder
6g Salt

Grilled Sausages, Grain Salad, Braised Cabbage and Fennel

Grilled Sausages
1.5# Hot Sausage Links

Grain Salad
1/4C Cooked Quinoa
1/4C Cooked Barley
1ea Carrot, Shaved
1/2ea Red Onion, Shaved
2T Red Wine Vinegar
2T Olive Oil
2T Minced Parsley
Salt & Pepper

Braised Cabbage & Fennel
1ea Red Cabbage Head
1ea Fennel Bulb
1 bottle Red Wine
1/4C Red Wine Vinegar
1/4C Honey
Bay Leaf, Coriander, Black Pepper, Star Anise, Clove
Salt & Pepper

Pulled Pork, Braised Collard Greens, Mashed Potatoes

Pulled Pork
1.5# Pork Shoulder Butt
2T Salt
2T Brown Sugar
1t Onion Powder
1t Garlic Powder
1t Smoked Paprika
1t Black Pepper

Braised Collared Greens
3bunch Collard Greens, Roughly Chunk
1/4C Sliced White Onions
3ea Garlic Cloves, Sliced
2C Chicken Stock
1sprig Thyme
1ea Bay Leaf
1/4C Red Wine Vinegar
Salt & Pepper

Mashed Potatoes
3ea Idaho Potatoes
1/4C Milk
3T Butter
1/4C Sour Cream
1T Dried Chives
Salt & Pepper

Serves 4

Preheat your oven to 400 Fahrenheit. Heat up half of the olive oil in an oven-proof skillet, around 10” in diameter, over a medium flame. Add the garlic and onion, then sprinkle a small pinch of salt over. Allow the vegetables to sweat in oil under tender and fragrant. Add the spinach and cook until tender.

While your vegetables cook, beat the eggs with teh yogurt, olives, and remaining salt. Remove the skillet with the vegetables from the heat and fold the egg mixture into the vegetables. Add the entire thing to the oven and allow to cook for 9-11 minutes, until the eggs have set and a golden crust sets at the top.

Remove from the oven and allow to cook for a few minutes. Finish with a bit of pepper and with the remaining oil drizzled over the top.

Serves 4

Honey Grilled Chicken Thighs

Firstly, pat dry your chicken thighs. Preheat a non-stick or cast iron pan to medium high heat. Season generously with salt and when your pan is hot add a few table spoons of canola oil and swirl. Gently lay your chicken in the pan making sure to lay away from you. Be careful of oil splatter. Once golden brown and roasted, flip the chicken over. At this point we can deglaze with our sherry vinegar and honey. Cook until done. 

Mushroom Grains

Bring a large pot of water to a boil and season with salt – enough to taste. As your water heats, heat up another saute pan to medium heat and slice all of your vegetables. Once boiling add your quinoa and farro. Cook until tender and strain dry. Separately, sweat your garlic and scallions with a few tablespoons of canola oil in your preheated pan. Once they’ve reached a golden brown color add your mushrooms and season with salt and pepper. Roast until golden brown. At this point we can add the grains and cooked rice. Mix thoroughly, check seasoning and add salt if necessary. 

Ginger Stir-Fry

Preheat a medium sized pan to medium high heat. Mince your ginger and slice all of your vegetables. Similarly to the mushrooms, we’ll start with the ginger- roasting in canola oil. Now we’ll add our cauliflower, carrots and radishes, roasting until golden brown. Lastly, we can add the cucumbers and heat until just warmed through but still crunchy. 

Green Curry Vinaigrette

Combine curry paste and olive oil in a small sauce pot. Bring up to a boil, whisking occasionally. Add the rest of your ingredients and whisk together. Season with salt.

Serves 4

Soy Glazed Chicken Thighs

The night before marinate your chicken thighs with all of these ingredients. After 12 hours drain off the excess liquid and sear in a pan, grill or bake.

Vegetable Kimbap

Combine all ingredients while rice is still warm. 

In a medium hot pan sweat each of your vegetables separately. Season with soy sauce and sesame oil. Whisk your eggs and cook in a nonstick pan making similar to an omelet. Let your eggs cool and slice into strips. 

To assemble:

Lay out 1 piece of nori on your sushi mat. Gently spread 1.5 cups of sushi rice into a thin layer, leaving 1 inch of open nori at the end away from you. Lay your vegetables across the center of the rice. Roll tightly packing the vegetables into the center of the kimbap. 

Gochujang Mayo

Mix all ingredients thoroughly in a mixing bowl. Season with salt.

Serves 4

Chicken & Potato Salad

Dress your chicken thighs with olive oil, salt and pepper. Lay them in a single layer in a casserole dish or sheet tray. Roast in the oven at 325F for 12 minutes. Let cool and dice. When cooled combine all ingredients and mix thoroughly. Season with salt and pepper. 

Roasted Spring Vegetables

Cut your vegetables into ½ inch oblong pieces. Toss in olive oil, salt and pepper. Roast at 350F for 10 minutes or until golden brown. 

Cornbread

Combine your dry ingredients and mix thoroughly. Combine your wet ingredients and mix thoroughly. Add your dry to your wet and mix with a whisk. Pour into a baking tray lined with parchment, coated with non-stick spray and bake at 350F for 25 minutes. 

Serves 4

Grilled Sausages

Preheat your grill plate or pan. Sear one side until golden brown and flip. Finish baking in a 350F oven for 5-10 minutes. 

Grain Salad

Combine all ingredients and season with salt and pepper

Braised Cabbage & Fennel

As you preheat a small sauce pot to medium heat slice your cabbage and fennel into ¼ inch strips. Add enough canola oil to the pot to cover the bottom. Sweat your vegetables until their translucent. Deglaze with red wine and bring to a simmer. Add your honey and red wine vinegar. Tie up your aromatics in a piece of cheese cloth and

Serves 4

Pulled Pork

Mix all of the dry ingredients thoroughly. Score the fat side of the pork butt in crosshatches. Rub the dry mix all over your pork. In a 225F oven, roast the rubbed pork on a tray with a rack for 8 hours. Remove and let cool slightly. When cool enough to handle shred the pork with tongs. 

Braised Collared Greens

In a medium sauce pot begin by sweating your onions and garlic in 2 T canola oil. When translucent add your collard greens. Sweat out gently and add your chicken stock, thyme, and bay leaf. Let this simmer for 30 minutes. Season with red wine vinegar salt and pepper. 

Mashed Potatoes

Wash your potatoes in the sink. In a small pot cover your potatoes with water and simmer until tender. When tender drain off the water and begin heating your milk and butter. Mash your potatoes with a fork and add all of your dairy, chives and season with salt and pepper.