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Ingredients: • ▢1 8.8 ounce package Thai Vermicelli rice noodles • ▢2 tablespoons canola oil • ▢1 pound pork chops about 4 chops, sliced into bite size pieces • ▢1 yellow onion diced • ▢6 cloves garlic minced • ▢2 tablespoons soy sauce • ▢1 cup chicken stock • ▢2 cups shredded cabbage • ▢1/2 cup sliced carrots • ▢3 diced green onions • ▢kosher salt and cracked pepper to taste Instructions Soak noodles according to package directions. Prep the pork and vegetables by cutting into uniform sizes. Heat oil in a wok or large saute pan. Add pork, yellow onion, garlic and soy sauce. Cook 3-5 minutes or until pork is browned. Season to taste with salt and pepper. Add chicken stock, cabbage, carrots and green onions. Cook 3-5 minutes or until vegetables have softened. Add noodles to pork and vegetable mixture. Toss to combine. Season to taste with salt and pepper. Serve.

Peach Crisp Ingredients 5 ripe peaches, pitted and sliced 1 tablespoon cornstarch 1 tablespoon cane sugar 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract Vanilla ice cream, for serving Topping ½ cup whole rolled oats ½ cup almond flour ⅓ cup brown sugar ¼ cup crushed walnuts ½ teaspoon cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil or cold butter, Instructions Preheat the oven to 400°F and grease a 10-inch cast-iron skillet. In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat. Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly. Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown. Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Ingredients 1 1/2 pounds boneless, skinless chicken breasts or thighs 2 tablespoons extra virgin olive oil 1 tablespoon fresh chopped thyme, plus more for serving kosher salt and pepper 1/4 cup all-purpose flour 4 slices thick cut bacon, chopped 1 small yellow onion, chopped 2 tablespoons butter 4 ears corn, kernels removed from cob 2 cloves garlic, minced or grated 1 teaspoon crushed red pepper flakes 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1/2 cup heavy cream, canned full fat coconut milk, or whole milk 1/2 cup grated parmesan or Asiago cheese fresh basil Instructions 1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken. 2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels. 3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden. 5. Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon. 5. Serve the chicken topped with fresh thyme and basil. Enjoy!

Ingredients 1 tablespoon butter 2 large white onions, chopped; 2 cups of steak, finely chopped, round steak is best 2 to 3 beef bouillon cubes 1 twenty-eight-ounce can of crushed tomatoes 26 1/2 ounces of Arborio rice Parmesan cheese, optional Directions: Add onions to a stockpot with butter or oil. Cook until translucent. Add the steak and cook all together. It takes about ten minutes. Add two to three beef bouillon cubes to taste. The amount will depend on the size of the batch you are making. You may need more or less. When you cook the rice, you add a lot of water, so you may need to add more bouillon during the cooking process. Add the crushed tomatoes and rice. Add one cup of hot water to the rice and sauce, and stir continuously on low to medium heat. Once the water has evaporated, add another cup of water. Continue doing this until the rice is tender and cooked through. It will take about fifteen to twenty minutes. You must keep stirring, or it will burn. Once cooked, add some Parmesan cheese, and it's ready to serve.

For the walnuts: 2 Tbsp of salted butter 2 Tbsp of light brown sugar 1/2 cups of walnut halves Salt Ground cayenne For the dressing: 1 Tbsp of red wine vinegar 1 Tbsp of balsamic vinegar 1 Tbsp of lemon juice 1 Tbsp of walnut oil 1 Tbsp of extra virgin olive oil Salt and black pepper. For the salad: 1 medium head of radicchio Leaves torn into one-inch strips 1 medium head of chicory leaves, preferably Castelfranco Radicchio or Belgian endive, torn into two-inch strips 2 firm ripe pears, preferably Bartlett or d'Anjou. Preparation: Make the walnuts. Melt butter in a small skillet over medium heat. Stir in brown sugar and simmer until you have a dark caramel glaze, about two minutes. Add walnuts and stir to coat well. Cook until fragrant and crisp, another minute or two. Drop walnuts onto a sheet of parchment. Let cool, then break apart any nuts that are stuck together. Sprinkle with salt and a good dash of cayenne to taste. Set aside. While nuts cool, make dressing. Whisk together red wine vinegar, balsamic vinegar, lemon juice, walnut oil, and olive oil. Season to taste with salt and pepper. Make the salad. Put radicchio and Castelfranco in a salad bowl. Sprinkle lightly with salt. Peel the pears, if you wish, and slice a quarter-inch thick. Add to bowl, along with dressing, and toss well to coat. Top with a handful of candied walnuts. Serve immediately. Yield is four to six servings.

For the meatballs: 1 large egg 1/2 a cup of whole milk ricotta 1/4 cup of finely grated Pecorino Romano, plus extra for serving, 1/4 cup of finely chopped fresh flat-leaf parsley 1 garlic clove, finely chopped kosher salt and freshly ground black pepper 1/2 a pound of ground beef 1/2 a pound of ground pork 1/4 cup of olive oil, plus more for drizzling. For the sauce: 1 tablespoon of olive oil 1 garlic clove, finely grated, 1 24-ounce jar of passata or 1 28-ounce can of crushed tomatoes. Prepare the meatballs. In a large bowl, whisk to combine the egg, ricotta, Pecorino Romano, parsley, garlic, two teaspoons of salt, and one and a half teaspoons of pepper. With your hands or a spatula, mix in the ground beef and pork until the ingredients are evenly distributed. Form the meatballs. Using a standard soup spoon, scoop a, a scant quarter cup of the meatball mixture into the palm of your hand and use the spoon to scrape the mixture against your palm and shape it into a ball. Repeat with the remaining mixture to form 12 meatballs. Make the sauce. In a medium saucepan, heat the tablespoon, one tablespoon of olive oil over medium heat. Add the garlic and stir until fragrant, about one minute. Add the passata and simmer on low until bubbling, four to five minutes. Season with salt and pepper. To cook the meatballs, heat the quarter cup of olive oil in a medium skillet over medium heat. Once the oil is hot and shimmery, add half the meatballs and sear until golden brown on all sides, four to five minutes. Transfer the browned meatballs to the prepared sauce and repeat with the remaining meatballs. Simmer the seared meatballs in the tomato sauce until they are cooked through and tender, 20 to 25 minutes. Serve the meatballs with tomato sauce, more Pecorino, and a drizzle of olive oil. The yield is four servings, or approximately 12 meatballs

Ingredients 2tablespoons of butter a half an onion, chopped, 2 stalks of celery, chopped, salt and ground black pepper to taste 2 cups of diced Yukon Gold potatoes 1 can of condensed cream of chicken soup 1 can of cheddar cheese soup, 4 cups of chicken broth 1 tablespoon of Cajun seasoning 1 teaspoon of garlic powder 1 teaspoon of onion powder 4 cups of chopped rotisserie chicken, or more to taste 5 strips of bacon, cooked and chopped 1/2 cup of sour cream, 1/2 cup of shredded creamy mozzarella cheese. For garnish 1/4 quarter cup of shredded cheddar cheese cooked and crumbled bacon scallions, sliced buttery round crackers, such as Ritz, crushed. Melt two tablespoons of butter in a large pot over medium heat. Add onions and celery and cook until tender, four to five minutes. Season with salt and pepper. Add potatoes, cream of chicken, cheddar cheese soup, and broth to the pot, and season with Cajun seasoning, garlic powder, and onion powder. Simmer for five minutes. Add chicken and bacon to the soup. Reduce heat to low and simmer, stirring occasionally, 15 to 20 minutes more. Stir in sour cream and creamy mozzarella. Remove from heat. Serve garnished with shredded cheddar, bacon, scallions, and crushed Ritz crackers. serves 10

Ingredients 6 slices of bacon or 3 TBSP of unsalted butter 1 bunch of scallions, white and green parts thinly sliced separately 4 garlic cloves, minced 2 pounds of russet potatoes, peeled and cut into half-inch cubes, large skins reserved, 6 cups of whole milk kosher salt and black pepper 1 tablespoon of extra virgin olive oil, plus more as needed 1/8 tsp of ground cayenne, 1/8 tsp of garlic powder 3/4 a cup of sour cream, plus more for serving, 3/4 of a cup of freshly grated cheddar, about three ounces, plus more for serving. In a large soup pot or Dutch oven, over medium heat, cook the bacon, if using, until crisp, 12 to 13 minutes. Transfer the bacon to a paper towel-lined plate or cutting board. Return the pot with just three tablespoons of the bacon fat to the stove. If there's not enough fat, supplement with butter to a total of three tablespoons. If making the soup vegetarian, melt butter in a large soup pot or Dutch oven over medium heat. Over medium-low heat, saute the white parts of the scallions and the garlic until golden brown, two to three minutes, stirring frequently and adjusting the heat as necessary to avoid burning the garlic. Add the potatoes, milk, and two teaspoons of salt and bring to a boil over medium-high heat. Resist the urge to heat it faster, as this can lead to curdling. Once at a boil, lower the heat and simmer, covered, until the potatoes are tender, 10 to 15 minutes. As soup simmers, prepare the potato skins. Warm the olive oil over medium-high heat in a large skillet. Working in batches if needed, add the potato peels in a single layer and cook, flipping once, until crisp and golden brown, about three minutes. Transfer to a paper towel-lined plate or cutting board, then sprinkle with salt, pepper, cayenne, and garlic powder, crumble, and set aside. Once the potatoes are tender, take the pot off the heat and puree the mixture with an immersion blender if you'd like a smooth soup. Mash with a potato masher if you'd like a chunkier soup. Stir in the sour cream and cheese until combined, then season with salt and pepper. Serve topped with crumbled bacon, more sour cream and cheddar, and the green parts of the scallions. Top with potato peels. Eat any extra as chips dipped in ketchup and mustard. yields four servings

Ingredients 1/2 cup of olive oil, plus more as needed. 2 heads of broccoli, about two pounds, separated into small florets, stems peeled and diced. 2 1/2 teaspoons of kosher salt, more to taste. 2 tablespoons of unsalted butter. 1 large Spanish onion, diced. 5 cloves of garlic, chopped. A half a teaspoon of black pepper, more for finishing. 1/4 teaspoon of red pepper flakes. 1/2 a pound of potatoes, peeled and thinly sliced. 1/4 teaspoon of finely grated lemon zest. 1 1/2 teaspoons of fresh lemon juice, or more to taste. Grated Parmesan to finish Flaky sea salt to finish. In a large soup pot, heat two tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom o- of the pan in a single layer without overcrowding. Cook broccoli without moving it for about three to four minutes, or until dark brown on one side only. Leave the other side bright green. Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with one teaspoon of salt and set aside. Reduce heat to medium-low. Add butter and remaining two tablespoons of oil to pan. Add onions and garlic, black and red peppers, and a half a teaspoon of salt. Cook onion-garlic mixture until soft and translucent, about four minutes. Add potato to the pot with one quart of water and remaining one teaspoon of salt. Bring to a simmer, cover pot, and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again, and cook until tender, another five to 10 minutes. Add lemon zest and roughly puree soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper, and flaky sea salt. Yields four to six servings.

Ingredients 14 to 15 ounces of frozen French fries 5 tablespoons of mayonnaise 1 tablespoon of capers, chopped 2 tablespoons of distilled white vinegar, plus more to taste 4 tablespoons of finely chopped fresh dill or parsley, but dill would be preferable Coarse kosher salt and black pepper 4 four-ounce flaky white fish filets, such as haddock or cod one to one and a half inches thick. Thawed if frozen 1/2 cup of Panko breadcrumbs 1 tablespoon of olive oil. Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scooch to the edges of the pan. Bake for 15 to 20 minutes until slightly crispy at the edges. Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, two tablespoons of dill, one teaspoon of salt, and a half a teaspoon of black pepper. Transfer about half of the sauce to a small serving dish. Set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook. In a separate bowl, stir to combine the Panko, olive oil, remaining two tablespoons of dill, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. When the fries are slightly crispy at the edges, add the marinated fish pieces to the sheet pan. Sprinkle the fish evenly with Panko, then douse the fish and fries with vinegar to taste, one to two tablespoons, and sprinkle with salt. Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce.

Ingredients SAUCE 4 cloves garlic chopped 1 tablespoon chopped fresh ginger 1/2 cup tamari or soy sauce 1/4 cup honey 2 tablespoons rice vinegar 2-3 tablespoons Gochujang (Korean chili paste) 1 tablespoon toasted sesame oil STIR FRY 8 ounces brown rice noodles 2 tablespoons sesame oil 3 cups mixed stir fry vegetables 3 shallots, sliced 1 pound flank steak or chicken breast, sliced thin 1/4 cup toasted sesame seeds 1/2 cup fresh basil Instructions 1. To make the sauce. Combine all ingredients in a glass jar. Shake or whisk to combine. 2. Cook the rice noodles according to package directions. Drain and rinse under cold water. 3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan. 4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles. 5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.

Ingredients 1 medium cabbage, about two and a half pounds. Salt and pepper. 1/4 a cup of extra virgin olive oil, plus more for serving. 2 15-ounce cans of butter beans. 4 anchovy fillets or fillets. 2 garlic cloves. 1/2 a teaspoon of crushed red pepper, optional. 1/4 cup of roughly chopped parsley for garnish. 1 lemon, optional. Heat the oven to 400 degrees. Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core, then cut out the solid core from each piece. Slice each piece crosswise into half-inch thick slabs, then separate them with your hands into individual ribbons. Spread the ribbons onto a baking sheet and season with salt and pepper. Roast the cabbage for 15 minutes. Drizzle the cabbage with two tablespoons of olive oil and toss to coat, then roast for another 15 minutes. Meanwhile, rinse and drain the butter beans. Finally, mince the anchovies and grate the garlic. Add the beans, anchovies, garlic, crushed red pepper, if using, add the remaining two tablespoons of olive oil to the roasted cabbage and toss to coat evenly. Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further. Remove the cabbage from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon if that suits you. Gently toss to combine and serve warm.