Osso Buco

 4 large veal shanks (can use beef shanks or short ribs)
1 1/2 tsp salt
1 tsp black pepper
1 sprig fresh rosemary
2 sprigs fresh oregano
8 sprigs thyme
kitchen twine
6 oz diced pancetta
2 Tbsp butter
1 cup finely diced yellow onion
1 cup finely diced carrot
3/4 cup finely diced celery
2 Tbsp tomato paste
4 garlic cloves, minced
1 tsp crushed red pepper flakes
1 1/2 cups dry white wine (or chicken stock)

Gremolata:
1 cup finely chopped parsley
2 garlic cloves, minced
Zest of 1 lemon
Flakey salt

Pat meat dry with a paper towel.  Season generously with salt and pepper.  Dredge each piece of meat lightly in flour, shaking off any excess.  Tie herbs (rosemary, oregano and thyme) together with kitchen twine to create a bouquet.  Set aside.  Heat a large dutch oven over medium heat.  Add diced pancetta and cook until its crispy and golden, about 4-5 minutes.  Remove pancetta with a slotted spoon and set it aside, leaving fat in the pot.  Increase the heat to medium high.  Add meat to the pot and sear on all sides until they are golden brown, about 3-4 minutes per side.  Remove the shanks and set them aside with pancetta.  In the same pot, add the butter and let it melt.  Add the diced onion, carrot, and celery.  Saute until the vegetables are soft and translucent, about 5-7 minutes.  Add minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until fragrant.  Pour in white wine,, scraping up any browned bits from the bottom of the pot.  Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.  Return the pancetta to the pot and stir to combine.  Nestle the meat into the sauce and nestle the herb bouquet into the sauce.  Ensure the liquid covers at least half of the meat.  Add additional wine or broth if needed.  Bring to a gentle simmer.  Reduce heat to low, cover the pot, and let the osso buco braise for about 1 1/2 to 2 hours.  The meat should be tender and easily fall off the bone.  Check occasionally and turn shanks ensuring they don't dry out.  In a small bowl, combine the parsley, garlic, lemon zest, and a pinch of flakey salt, stir to combine and set aside.  Once the osso buco is cooked, remove the herb bouquet and discard it.  Serve with shanks with the sauce spooned over them.  Finish with a spoonful of gremolata over the top for freshness.  

Serves 4

Nuoc Cham Brussels Sprouts

 Sprouts:
1 pound Brussel Sprouts, woody ends removed and halved lengthwise
1 1/2 tsp toasted sesame oil
2 Tbsp EVOO
1 tsp salt
1/2 tsp black pepper

Nuoc Cham Sauce:  
1 clove garlic, minced
1 fresno chili, thinly sliced
1 shallot, very thinly sliced
1/4 cup lime juice
1 Tbsp coconut aminos
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup roughly chopped dry roasted peanuts
1/4 cup fresh chopped cilantro

Preheat oven to 400 and line a large baking sheet with parchment paper.  Place brussels sprouts on the prepared baking sheet and drizzle with sesame oil, EVOO, salt and pepper.  Toss until well coated and then spread into a single layer.  Transfer to the oven to roast until tender and golden, about 30 minutes, tossing halfway through.  Meanwhile, in a small bowl, combine garlic, fresno chili, shallot, lime juice, coconut aminos, fish sauce, and sugar and stir until very well combined.  Set aside to allow the shallots and chiles to slightly pickle while the brussels are cooking.  When the brussel sprouts are done, transfer them to a large bowl and pour the nuoc cham sauce over them.  Toss until the brussels are well coated in sauce.  Top with peanuts and cilantro.  

Serves 4

Green Curry Chicken Soup

 2 Tbsp avocado oil
1/2 cup diced shallot
3 garlic cloves, minced
1 Tbsp ginger paste
2 cups stemmed and thinly sliced portabello mushrooms
3 oz thai green curry paste
6 cups chicken broth
1 (14 oz) unsweetened full fat coconut milk
2 Tbsp coconut aminos
2 Tbsp fish sauce
Grated zest of 1 lim
2 Tbsp lime juice
1 Tbsp sugar
1 1/2 pounds boneless skinless chicken breasts, thinly sliced (shortcut:  use 3 cans cooked chicken breast)
2 heads baby bok choy, roughly chopped
8-16 oz rice noodles (more if you want a less soupy version of this bowl)
For toppings:
Fresh thai basil leaves
Fresh cilantro, roughly chopped
2 green onions, thinly sliced

Bring a saucepan of water to boil for rice noodles.  Wait until end before actually cooking noodles though.  In a large pot, heat oil over heat.  Add shallot, garlic and ginger and cook, stirring, until the veggies are tender, about 2 minutes.  Add mushrooms and continue to cook, stirring until mushrooms are slightly tender, about 2 minutes.  Add green curry paste and stir until well combined.  Continue stirring and slowly pour in broth.  Add coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and sugar.  Stir to combine.  Increase heat to medium heat and bring soup to a simmer.  Add sliced chicken, cover, and let simmer until the chicken is cooked through, 8-10 minutes.  (If you are using canned chicken, drain chicken and add to soup and allow it to warm up, about 2-3 minutes).  Stir in bok choy.  Right before serving, add rice noodles to the pan of boiling water and cook according to package directions.  Ladle soup into a bowl and place a nest of rice noodles into the broth.  Top with thai basil, cilantro, and green onions.  

Serves 5

Baked Beans

 6 slices bacon, halved
1 1/2 cups white onion, chopped

1 green pepper, chopped 
**1 jalapeno, minced, if you want some extra spice**
4 (14 oz) cans pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
3-4 Tbsp white vinegar (I use less due to family preferences)
2 tsp dry mustard

Preheat oven to 325.  Fry bacon in large skillet until bacon has very slightly partially cooked and released 3-4Tbsp drippings.  DO NOT FULLY COOK OR IT WILL BURN IN OVEN LATER.  Remove baocn from pan and place on paper towel lined plate.  Add onion and pepper(s) to bacon drippings and saute until tender, about 5-7 minutes.  Add beans and remaining ingredients to the pan; bring to a simmer.  Pour flavored beans into a greased 13x9 pan.  Top with bacon slices, then bake until beans are bubbly and sauce is consistency of pancake syrup, about 2 hours.  Let stand to thicken slightly before serving.

Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4

Vietnamese Shaking Beef Salad

Pickled Shallot Vinaigrette:
1/4 cup avocado oil
2 Tbsp red wine vinegar
1 tsp fish sauce
1/2 cup halved and thinly sliced shallot

Salad:
8 cups baby arugula (8 oz)
2 cups halved grape tomatoes

Shaking Beef:
2 garlic cloves, minced
1 tsp ginger paste
2 Tbsp coconut aminos (or soy sauce)
1 tsp fish sauce
1 Tbsp rice vinegar
1 tsp chinese five spice powder
1/2 tsp cayenne pepper
1 1/2 pounds filet, rib eye or beef sirloin, cut into 1 inch cubes
1 tsp salt
1/2 tsp black pepper
1 Tbsp tapioca flour
2 Tbsp avocado oil
2 cups snow peas

Make the pickled shallot vinaigrette:  In a small bowl, whisk together avocado oil, vinegar and fish sauce until well combined.  Add shallot and set aside.

Spread arugula on a large platter and top with tomatoes.  Set aside. **

Cook the shaking beef:  In a small bowl, combine the garlic, ginger, coconut aminos, fish sauce, vinegar, five spice powder, and cayenne.  Stir to combine and set aside.  Sprinkle the steak pieces with the salt, pepper, and tapioca flour.  Toss until steak is evenly coated.  In a large skillet or wok, heat avocado oil over medium high heat.  Add steak in an even layer and cook until golden brown and crisp on all sides, about 2 minutes per side, 4 minutes total.  Add snow peas and coconut aminos mixture.  Stir to combine, then cook, stirring often, until steak is cooked to your preference and sauce has thickened, about 3 minutes.  Drizzle half of the vinaigrette over watercress and tomatoes.  Gently toss to combine, adding more dressing to your liking.  Using a slotted spoon, top the arugula with the steak and snow pea mixture. Serve immediately.  

** If keeping leftovers, do not combine arugula and steak mixture to serve on one platter.  Divide arugula among individual plates and top with steak mixture.  Store unused arugula, steak mixture and dressing separately.

Serves 4

Lamb and Potato Samosa Inspired Stew

 1 Tbsp EVOO
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice

In a large pot, heat oil over medium heat.  Add onion, garlic, ginger, salt and pepper.  Cook, stirring, until onion is tender, about 5-7 minutes.  Add ground lamb and cook, breaking up until browned and cooked through, about 5-7 minutes.  Drain fat and return to pot.  Add cumin, coriander, garam masala, cayenne, and turmeric and cook, stirring until the spices are fragrant, about 2 minutes.  Stir in tomato paste.  Add beef broth and potatoes and bring soup to a boil.  Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 6-8 minutes.  Stir in peas and lemon juice.  Cook until peas are tender, about 3 minutes.  

Serves 3

Skillet Chipotle Chicken Enchilada Bake

 3 cans cooked chunked chicken breast
1 (14 oz) can enchilada sauce 
1 (4 oz) can chopped jalapenos
3 chipotles in adobo sauce, chopped
3 cups shredded monterey jack cheese
6 (6 inch) corn or flour tortillas
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn
Additional toppings ideas:  scallions, cilantro, sour cream, salsa, tortilla chip strips, avocado, lime

Combine chicken, enchilada sauce, jalapenos and chipotle peppers in an oven safe large skillet.  Cook over medium heat, stir everything to combine well, for 3-4 minutes.  Preheat oven to 375,  Remove half of the chicken mixture from skillet.  On top of remaining chicken mix in skillet, place 3 tortillas to cover mix, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese and remaining tortillas.  Pour remining chicken mixture over tortillas, remaining black beans, remaining corn and remaining cheese. Bake 20-30 minutes, uncovered, until bubbly and cheese has melted and started to brown on top.  Cut into wedges to serve.

Serves 6

    

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

 2 ripe mangoes, peeled and chopped into small dices
1 avocado, chopped into small dice
1 orange bell pepper, chopped into small dice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced (about 2 Tbsp)
1/4 tsp salt
3 tsp Old Bay Seasoning
1/2 tsp chili powder
1 pound salmon filets
2 Tbsp EVOO
24 (5-6 inch) corn tortillas
1 cup finely shredded red cabbage

For salsa stir together mangoes, avocado, bell pepper, onion, cilantro, jalapeno, lime juice, and salt in a bowl.  Chill, covered, up to 4 hours.  Sprinkle 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder over salmon filets; rub with fingers until evenly distributed.  Heat 1 Tbsp EVOO in skillet over med-high heat.  Add salmon (skin sides down, if present); cook 6 minutes (and skin is crispy if present).  Turn salmon and sprinkle with remaining 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder.  Cook 4-6 minutes per 1/2 inch thickness of fish, or until salmon flakes easily with a fork and salmon is 145 degrees internally.  Remove salmon from skillet and keep warm.  Meanwhile in another skillet, heat about 1 tsp EVOO over medium heat.  Working one at a time, cook tortillas until warmed and pliable, about 30 seconds per side, adding more oil as needed for remaining tortillas.  Break salmon into pieces.  For each taco, stack 2 tortillas.  Layer stacked tortillas with cabbage, salmon, and salsa.

Makes 12 tacos