Honey lemon dressing

3 T lemon juice

2 T vinegar

2 t dijon

1 t honey

1 t lemon zest

1 garlic clove, minced  

Kickass salad

Butter lettuce 

Carrots mult i

Corn

Mangoes

Tomato 

Kale

Radish 

Figs

Olives castelano

Anchovies 

Hearts of palm

Dressing (copy ingredients)

Light pepper 

Gustiamo oil and vinegar

Chili Crisp Salmon Farfalle

1 lb salmon, skin removed

1/2 t kosher salt

1/4 t ground pepper

1/2 lb pasta

4 scallions, thinly sliced

1/4 C white wine

olive oil

1 lemon, zested

1/2 lb sugar snap peas, trimmed & cut into 1/2" pieces

1.

Bring a 6-quart pot of water to boil for the pasta.

2.

Pat the salmon dry and season evenly on both sides with salt and white pepper.

3.

Heat a large saute pan over medium-high heat for 1 to 2 minutes. Add olive oil, swirl to coat and lower the heat to medium. Lay the salmon in the center of the pan and sear until it is golden brown and releases from the pan easily, 2 to 3 minutes. Flip and cook for an additional 2 minutes until golden brown and cooked through. Transfer to a plate, flake into bite size pieces and set aside.

4.

When the pasta water comes to a boil, season generously with salt and stir in the farfalle.

5.

Meanwhile, make the sauce. Add the whites and light greens of the scallion to the sauté pan and cook until fragrant, about 1 minute. Add in the chili crisp and cook until fragrant, about 1 minute.

6.

Deglaze the pan with the white wine and cook until reduced slightly, 1 to 2 minutes. Add olive oil, one tablespoon at a time, swirling to emulsify into the sauce, about 1 minute. Add in half of the lemon zest and stir until fragrant, about 30 seconds.

7.

When the farfalle is al dente, reserve 1/4 of pasta water and drain. Add the pasta, pasta water, snap peas and reserved salmon to the pan. Season with salt and stir to combine. Cook for 60 to 90 seconds until the sauce clings to the pasta and the snap peas are bright green.

8.

To serve, garnish with the remaining lemon zest, the dark greens of the scallions and additional chili crisp, as desired.

Gochujang Chicken

• chicken
• garlic
• soy sauce
• sesame oil
• brown sugar
• mirin
• bell peppers
• scallions
• broth

cut chicken into bite-size pieces

add chopped garlic, soy sauce, sesame oil, brown sugar, mirin

set aside to marinate

chop bell pepper

chop scallions

heat oil over medium heat

add bell peppers & cook for 3 minutes

add chicken & cook for 3 minutes

stir in gochujang

add broth, cover, simmer for 15 minutes

top with scallions & black pepper

serve with rice

Peanut Butter Braised Chicken and Greens (from Bon Appetit)

 

Ingredients

4–6 servings

1

large bunch collard greens

3

lb. skinless, boneless chicken thighs, cut into 3" pieces

1

tsp. freshly ground pepper

2

Tbsp. plus 1 tsp. Diamond Crystal or 4 tsp. Morton kosher salt, divided

3

Tbsp. avocado oil or vegetable oil

2

medium red onions, thinly sliced

15

large garlic cloves, finely chopped

1

Scotch bonnet or habanero chile, finely chopped

¼

cup tomato paste

1

14.5-oz. can diced tomatoes

½

cup natural peanut butter

1

Tbsp. chipotle chile powder

1

Tbsp. dried thyme

2

cups unsweetened coconut milk (from two 13.5-oz. cans)

Steamed white rice and lemon wedges (for serving)

Preparation

1. Step 1

   Preheat oven to 375°. Remove ribs and stems from 1 large bunch collard greens and finely chop, then chop leaves. Set aside.

   Step 2

   Sprinkle 3 lb. skinless, boneless chicken thighs, cut into 3" pieces, on both sides with 1 tsp. freshly ground pepper and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Heat 3 Tbsp. avocado oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, turning occasionally, until golden but not cooked through, about 5 minutes per side. Transfer to a plate.

   Step 3

   Reduce heat to medium. Cook 2 medium red onions, thinly sliced, 15 large garlic cloves, finely chopped, and remaining 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and golden, about 5 minutes. Add 1 Scotch bonnet or habanero chile, finely chopped, and ¼ cup tomato paste; cook, stirring, until fragrant, about 2 minutes. Add one 14.5-oz. can diced tomatoes, ½ cup natural peanut butter, 1 Tbsp. chipotle chile powder, and 1 Tbsp. dried thyme, then pour in 2 cups unsweetened coconut milk (from two 13.5-oz. cans). Mix well; bring to a simmer. Add reserved greens; return chicken to pot. Cover and transfer to oven. Braise until greens are tender and chicken is cooked through, 30–35 minutes.

   Step 4

   Serve chicken and greens with steamed white rice and lemon wedges for squeezing over.

Merguez Sausage with Fennel and Couscous Recipe (originally from Serious Eats)

Ingredients (10)

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 cup shallots, diced
• 1 teaspoon dried oregano
• 8 1/2 ounces merguez sausage, cut into 1-inch sections
• 2 cups fennel bulb, chopped
• 1/2 teaspoon harissa paste
• 2 cups chicken stock
• 2 cups dried cranberries
• 1 cup couscous

 

Sheet pan Gochujang Chicken and Roasted Vegetables (from NY Times)

INGREDIENTS

Yield: 4 to 6 servings

• 3tablespoons gochujang
• 2tablespoons soy sauce
• 1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
• 3tablespoons olive oil, plus more for drizzling
• 2pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
• 1pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
• 10scallions, ends trimmed, green and white parts separated, but not chopped
• Kosher salt
• 2½ to 3pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
• 1bunch radishes (about 10 ounces), trimmed
• 2tablespoons rice vinegar
• 1tablespoon sesame oil (optional)
• Steamed rice (optional)

Preparation:

Heat the oven to 425

Combine Gochujang, soy sauce, ginger and olive 

oil in resealable bag. Add squash, turnips, and scallion whites, and shake bag to coat. Transfer to sheet pan. Season with salt and toss to coat with any leftover glaze. Arrange chicken among the vegetables.

Roast until tender, about 35 - 40 minutes.

Slice scallion greens and radishes. Toss them with the rice vinegar and sesame oil. Set aside to lightly pickle.

Top the roast chicken and vegetables with the scallion-radish mix. Serve with rice if desired.