Sautéed Spinach with Leeks and Hazelnuts

Serving Size  : 4    

3        bags  baby spinach (about 16 cups) — (6-ounce)
1/4    cup  water
2        tablespoons  unsalted butter
2        small  leeks — white and light green parts halved lengthwise, washed, and sliced thin (about 3 cups)
           sea salt
1/2    teaspoon  grated zest and 1 tablespoon juice from 1 lemon
1/8    teaspoon  ground nutmeg
2        tablespoons  coconut cream
1/3   cup  chopped hazelnuts — toasted

Briefly wilt spinach and drain in colander.  Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press again.

Heat butter in 10-inch skillet over medium heat until foaming subsides. Add leeks and cook, stirring occasionally, until softened, 10 to 15 minutes, adding 1 teaspoon water to skillet if leeks begin to color.

Add spinach to skillet, using tongs to stir and coat with butter. Sprinkle with 1/4 teaspoon salt, lemon zest, and nutmeg; continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes.

Drizzle with lemon juice and cream; stir to combine. Sprinkle with hazelnuts and season with salt to taste.

Drunken Zucchini Noodles

Serving Size  : 4    

1       Tablespoon  hoisin sauce
1       Tablespoon  mirin
1       Tablespoon  Coconut aminos — or Tamari
1/2   Tablespoon  Worcestershire sauce
1/2   Tablespoon  Thai chili oil
1       Tablespoon  Thai or Vietnamese fish sauce
1       Tablespoon  toasted sesame oil oil
8       ounces  ground pork
2       small  shallots — minced
1       medium  garlic clove — minced
1       red bell pepper — sliced into strips
2       thinly sliced scallions
2       medium  zucchini — spiralized with blade or sliced thin and then slices into strips
3       Tablespoons  chopped fresh Thai basil leaves

1)  Heat a large nonstick skillet over medium heat. add the hoisin, soy sauce, oyster sauce, chili oil, and fish sauce and heat for about 2 minutes. Transfer to a bowl.

2)  add the coconut oil to the skillet and heat until shimmering. add the pork and cook, breaking up with a wooden spoon, for 5 minutes or so, until cooked through and browned. add the shallots and garlic and cook for 2-3 more minutes.

3)  return the sauce mixture to the skillet and add the bell pepper and scallions. cook for 1 minute, stirring frequently. add the zucchini noodles and cook 2-3 more minutes or until the zucchini noodles soften. fold in the basil leaves, taste and adjust sauces if desired.

Asparagus Salad With Hard-Boiled Eggs

Serving Size  : 4    

  2          pound  asparagus
  4          hard-boiled eggs
  1          teaspoon  lemon zest
  1          tablespoon  lemon juice
  1          tablespoon  rice vinegar
  1/4      cup  extra virgin olive oil
  2          teaspoons  capers — rinsed and chopped
  2          tablespoons tarragon
               Salt
              freshly ground pepper to taste

1)  Snap the woody ends off the asparagus. Cut into 1-inch pieces.   Steam for five minutes.  Refresh with ice-cold water, then drain and dry on paper towels.

2)  Cut the boiled eggs in half, mince the yolks and whites separately, and season with salt and pepper

3)  In a salad bowl, whisk together the vinegar (or lemon juice and vinegar) and olive oil. Season with salt and pepper to taste. Add the asparagus, capers and herbs, and toss together. Add the chopped egg yolks and whites, then toss together again and serve.

Kale and Brussels Sprouts Salad with Bacon and Parmesan

                     
Serving Size  : 4    

Dressing;

1      tablespoon  lemon zest
3      Tablespoons  fresh lemon juice
1      Tablespoon  Dijon mustard
1      teaspoon  shallot — finely minced
1      small clove  garlic — finely minced
1/8  teaspoon  kosher salt
1      Pinch  black pepper
1/4 Cup  extra virgin olive oil
1     Tablespoon bacon fat

Salad:
2      cups  thinly sliced kale (approx. 1/2 a bunch) — (2 to 3)
1     lb  Brussels sprouts
4     slices  bacon — baked and chopped (3 to 4)-m reserve fat
1/4 cup  roasted almonds — chopped
2     Tablespoons  Rice Parmesan

Blend all dressing ingredients in a blender.

Using slicing blade with food processor, slice all kale. Using grating blade in food processor, grate all Brussels sprouts.

Mix sliced kale and shaved Brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout.

Coq au Riesling

Serving Size  : 4    

  4   large  chicken breast
        salt and pepper
  2   slices  bacon — chopped
  3   whole  shallot
  2   large  carrot
  2   whole  celery rib
  4   whole  garlic clove
  3   Tablespoons  sweet rice flour
  2 1/2 cups  Riesling wine
  1    cup  water
  2    whole  bay leaf
  6   sprigs  parsley
  1    pound  mushroom

1)  Remove skin from chicken breast pieces, drumsticks, and set aside. Sprinkle both sides of chicken pieces with 1 1/4 teaspoons salt and 1/2 teaspoon pepper; set aside. Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until beginning to render, 2 to 4 minutes. Add chicken skin, increase heat to medium; and cook, stirring frequently, until bacon is browned, skin is rendered, and chicken back and wings are browned on all sides, 10 to 12 minutes. Remove pot from heat and carefully transfer 2 tablespoons fat to small bowl and set aside.

2)  Return pot to medium heat. Add shallots, carrots, celery, and garlic and cook, stirring occasionally, until vegetables are softened, 4 to 6 minutes. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. Slowly add wine, scraping up any browned bits. Increase heat to high and simmer until mixture is slightly thickened, about 2 minutes. Stir in water, bay leaves, parsley sprigs, and thyme and bring to simmer. Place chicken pieces in even layer in pot, reduce heat to low, cover, and cook until breasts register 160 degrees  and legs register 175 degrees, 25 to 30 minutes, stirring halfway through cooking. Transfer chicken pieces to plate as they come up to temperature.

3)  Strain cooking liquid through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide shallow spoon, skim fat from surface and discard.

4)  While liquid settles, return pot to medium heat and add reserved fat, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.

5)  Return liquid to pot and bring to boil. Simmer briskly, stirring occasionally, until sauce is thickened to consistency of heavy cream, 4 to 6 minutes.  Return chicken to pot along with any accumulated juices, cover, and cook until just heated through, 5 to 8 minutes. Season with salt and pepper to taste, and serve.

Worcestershire Sauce

1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/2 cup blackstrap molasses
1/4 cup naturally fermented fish sauce
2 tablespoons tamarind paste
1 tablespoon naturally fermented coconut “soy” sauce
3 tablespoons onion- diced
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 shallots, finely minced
4 cloves garlic, finely minced
1 teaspoon freshly grated ginger
8 anchovies, minced or 1 Tablespoon Anchovy paste
Juice and zest of 1 lime

1. Blend together the vinegars, molasses, fish sauce, tamarind paste, and soy sauce.
2. Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Add onion and sauté until just browning. Pour into a small bowl and set aside.
3. In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to sauté just until fragrant, about 30 seconds.
4. Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
5. Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

Old Fashioned Made-from-Scratch Chocolate Pudding

Serving Size  : 7    

  10  ounces  dark chocolate
  7    cups  coconut milk
  1 1/2    cups  sugar
  6    tablespoons  arrowroot
  1/2 teaspoon  salt
  2     tablespoons  instant coffee
  3     tablespoons  vanilla
  4     tablespoons  butter

1)  Melt chocolate in 1 cup milk on low heat or in a double boiler.

2)  Place remaining milk in saucepan. Sift arrowroot slowly into milk.  Add sugar, salt and and instant coffee, slowly warm milk, stirring constantly with a whisk.

3)  When milk is warm, add melted chocolate and continue to whisk over low heat until mixture is thickened. It will take about 20 minutes or so.

4)  When thickened, add vanilla, butter and whisk until well incorporated. Chill until ready to serve, at least 3 hours.